Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Hyaluronidase Inhibitory Activity of Extracts from Doenjang, Chungkookjang and Miso

된장, 청국장 및 미소추출물의 Hyaluronidase 저해활성

  • Ahn, Sun-Kyung (Dept. of Food Science and Technology, University of Dongguk) ;
  • Hong, Kwang-Won (Dept. of Food Science and Technology, University of Dongguk)
  • Published : 2005.10.01
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Abstract

The inhibitory effects of water and methanol extracts of Doenjang, Chungkookjang and Miso on bovine hyaluronidase were examined. The extracts were vacuum-dried and the resulting pellets were dissolved with 0.1 M acetate buffer with 1$\%$ DMSO to a final concentration of 50 mg/mL. The water extracts of Doenjang, Chungkookjang and Miso inhibited 62$\%$, 70$\% $, 56$\%$ of hyaluronidase activity, respectively, while the extract of crushed soybean inhibited 24$\%$ of the activity. Under the same condition, disodiumcromoglycate known as an anti-allergic drug inhibited 46$\%$ of hyaluronidase activity at the concentration of 0.35 mg/mL as a positive control. Also the methanol extracts of Doenjang, Chungkookjang and Miso inhibited 48$\%$, 52$\%$, 70$\%$ of hvaluronidase activity, respectively, while the extract of crushed soybean inhibited 46$\%$ of the activity. After heat treatment of the water extracts of Doenjang, Chungkookjang and Miso at 100"C for 10 min, hyaluronidase inhibitory effects of them were reduced approximately to half. However, hyaluronidase inhibitory effects of methanol extracts were maintained well even after heat treatment.

최근 여러 생리활성이 알려지면서 많은 연구가 진행되어 온 발효식품의 우수성을 확보하기 위하여 전통 발효식품인 된장, 청국장 그리고 미소의 hyaluronidase 저해활성을 조사하였다. 저해활성 측정을 위하여 각 시료는 물과 MeOH로 추출하여 사용하였다. 각 추출물은 감압 건조하여 50 mg/mL의 농도로 0.1 M acetate buffer에 녹여 시료 액으로 사용하였다. 된장, 청국장 및 미소의 물 추출물은 hyaluronidase의 활성을 각각 62$\%$, 70$\%$, 56$\%$저해하였으며 원료성분인 대두의 물 추출물은 24$\%$ 저해하였다. 동일한 조건하에서 양성대조구로 항알레르기 약물인 disodiumcromoglycate(0.35 mg/mL)는 46$\%$의 저해활성을 나타냈다. 한편 된장, 청국장 및 미소의 MeOH추출물은 hyaluronidase의 활성을 각각 48$\%$, 52$\%$, 70$\%$ 저해 함으로서, 46$\%$를 저해한 대두의 MeOH 추출물과 유사한 저해활성을 보였다. 물과 MeOH 추출물 중 저해활성이 높게 나타난 각 시료에 대하여 100$^{\circ}C$에서 10분간의 가열 후 잔여저해활성을 측정하여 열 안정성을 조사하였다. 평균적으로 각 시료의 물 추출물은 50$\%$ 정도, MeOH추출물은 90$\%$ 정도의 저해활성을 유지하여 MeOH 추출물이 열에 대해 더 안정한 것으로 나타났다.

Keywords

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