Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation for the Antimicrobial, Antioxidant and Antithrombosis Activity of Natural Spices for Fresh-cut yam.

생마 신선편이 제조를 위한 천연 향신료의 항균, 항산화 및 항혈전 활성 평가

  • Ryu, Hee-Young (Department of Food & Nutrition, Andong National University) ;
  • Bae, Kyung-Hwa (Department of Food & Nutrition, Andong National University) ;
  • Kim, Eun-Joo (Department of Food & Nutrition, Andong National University) ;
  • Park, Sang-Jo (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration) ;
  • Lee, Bong-Ho (Experiment Station of Bioresources, Gyeongbuk Agricultural Technology Administration) ;
  • Sohn, Ho-Yong (Department of Food & Nutrition, Andong National University)
  • 류희영 (안동대학교 식품영양학과) ;
  • 배경화 (안동대학교 식품영양학과) ;
  • 금은주 (안동대학교 식품영양학과) ;
  • 박상조 (경북농업기술원 생물자원연구소) ;
  • 이봉호 (경북농업기술원 생물자원연구소) ;
  • 손호용 (안동대학교 식품영양학과)
  • Published : 2007.05.25
Download PDF
⟨ Previous Next ⟩

Abstract

To make functional fresh-cut yam using natural spices, the water or the methanol extract was prepared from different kinds of natural spices including ginger, wasabi, black pepper, mustard, cinnamon, chinese pepper, garlic, thyme, rosemary, chamomile, and peppermint. The extraction yields were varied as spice sources and extraction solvents used. Among the water extracts, peppermint extract showed strong antithrombosis activity with 26-folds extended thrombin time, and the $IC_{50}s$ of the extracts from cinnamon and rosemary were $61.3{\mu}g/ml\;and\;84.3{\mu}g/ml$ in DPPH scavenging assay, respectively. Whereas, the antimicrobial activity of all water extracts was ignorable. Among the methanol extracts, the extracts from thyme, ginger, and cinnamon showed antimicrobial activity against yam putrefactive bacteria. Strong antioxidative activity was found in the extracts from cinnamon and thyme. Based on these results, the functional fresh-cut yam was prepared using the water extract from peppermint or cinnamon. The antioxidative and antithrombin activities in the fresh-cut yam were maintained at $4^{\circ}C$ for 24 hr. Our results suggest that the natural spices could be applied to production of functional fresh-cut yam.

천연 향신료를 이용한 기능성 생마 신선편이 제조를 위해, 국내외에서 사용되는 향신료들을 대상으로 물 추출물 및 메탄을 추출물을 제조하였다. 향신료의 추출효율은 향신료에 따라, 추출용매에 따라 큰 차이를 나타내었으며, 추출물들의 성분 분석 결과 향신료의 우수한 영양학적 특성을 확인하였다. 먼저 물 추출물들의 항균, 항산화 및 항혈전 활성을 검토한 결과, 물 추출물들은 항균활성을 나타내지 않았으며, 페퍼민트 추출물에서 트롬빈 타임이 26배 이상 연장되어 강력한 항혈전 활성을 확인하였으며, DPPH 소거능 평가결과 계피 및 로즈마리 추출물에서 각각 $61.3{\mu}g/ml$ 및 $84.3{\mu}g/ml$의 $IC_{50}$를 확인하였다. 한편 메탄을 추출물들에서는 타임, 생강, 및 계피 추출물이 생마 저온부패균에 대해 항균력을 나타내었으며, 로즈마리 추출물은 생마 저온부패균에 대한 항균력은 없었으나, 강력한 항충치균 활성을 나타내었다. 또한 계피 및 산초 추출물에서 우수한 항혈전 활성을, 타임 및 계피 추출물에서 강력한 DPPH 소거능을 확인하였다. 따라서 항산화 및 항혈전 활성이 동시에 우수한 페퍼민트 및 계피 물 추출물들을 이용하여 기능성 생마 신선편이를 제조하였으며, 제조된 신선편이는 $4^{\circ}C$에서 24시간 보관 후에도 페퍼민트 및 계피 유래의 항산화 및 항혈전 활성을 유지하였다. 이러한 결과는 천연 향신료를 이용하여, 저장성이 우수하면서, 기능성, 관능성이 강화된 신선편이 제조가 가능함을 제시하고 있다.

Keywords

References

  1. Ahn, D. J., Y. S. Kwak, M. J. Kim, J. C. Lee, C. S. Shin and K. T. Jeong. 2000. Screening of herbal plant extract showing antimicrobial activity against some food spoilage and pathogenic microorganisms. Kor. J. Med. Crop Sci. 8, 109-116
  2. Ahn J. H., K. H. Son, H. Y. Sohn and S. T. Kwon. 2005. In vitro culture of adventitious roots from Dioscorea nipponica Makino for the production of steroidal saponins. Kor. J. Plant Biotechnol. 32, 317-223
  3. Bozin, B., N. Mimica-Dukic, N. Simin and G. Anackov. 2006. Characterization of the volatile composition of essential oils of some Lamiaceae spices and the antimcirobial and antioxidant activities of the entire oils. J. Agric. Food Chem. 54, 1822-1828 https://doi.org/10.1021/jf051922u
  4. Cha, W. S., J. H. Kim, K. H. Lee, H. J. Kwon, S. J. Yoon, S. S. Chun, U. K. Choi and Y. J. Cho. 2006. Antioxidative and inhibition activities on Helicobacter pylori of spice extracts. J. Kor. Soc. Food Sci. Nutr. 35, 315-320 https://doi.org/10.3746/jkfn.2006.35.3.315
  5. Chung, D. O., I. D. Park and H. O. Jung. 2001. Evaluation of functional properties of onion, rosemary and thyme extracts in onion kimchi. Kor. J. Soc. Food Cookery Sci. 17, 218-223
  6. Dragland, S., H. Senoo, K. Wake, K. Holte and R. Blomhoff. 2003. Several culinary and medicinal herbs are important sources of dietary antioxidants. J. Nuir. 133, 1286-129
  7. Han, S. H., N. R. Y. Woo, S. D. Lee and M. H. Kang. 2006. Antioxidative and antibacterial activities of endemic plants extracts in Korea. Kor. J. Medicinal Crop Sci. 14, 49-55
  8. Hong, S. I., S. M. Son, M. S. Chung and D. Kim. 2003. Storage quality of minimally processed onions as affected by seal-packaging methods. Kor. J. Food Sci. Technol. 35, 1110-1116
  9. Jang, M. J. M. H. Woo, Y. H. Kim, D. Y. Jun and S. J. Rhee. 2005. Effects of antioxidative, DPPH radical scavenging activity and antithrombogenic by the extract of Sancho (Zanthoxylum schinifolium). Kor. J. Nutr. 38, 386-394
  10. Kang, S. Y., T. C. Kim, M. S. Park, H. M. Han, K. K. Jung, J. H. Kang, A. Moon and S. H. Kim. 1999. Inhibitory effects of Eugenia caryophyllate, Ephedra sinica and Cinnamomum cassia on the replication of HBV in HepG2 2.2.15 cells. The J. Appl. Pharmacol. 7, 133-137
  11. Kim, J., S. A. Kim, W. K. Yun, E. J. Kim, M. K. Woo and M. S. Lee. 2004. Antioxidative effect of ethanol extract for 5 kinds of spice. J. Kor. Soc. Food Sci. Nutr. 33, 1426-1431 https://doi.org/10.3746/jkfn.2004.33.9.1426
  12. Kim, J. H., J. H. Kwon, K. H. Lee, S. S. Chun, O. J. Kwon, H. S. Woo, Y. J. Cho and W. S. Cha. 2006. Inhibitory effect against Helicobacter pylori and biological activity of thyme (Thymus vulgaris L.) extracts. J. Kor. Soc. Appl. Biol. Chem. 49, 243-247
  13. Kim, K. W., J. K. Baek, Y. W. Jang, E. J. Kum, Y. S. Kwon, H. J. Kim and H. Y. Sohn. 2005. Screening of antibacterial agent against Streptococcus mutans from natural and medicinal plants. J. Life Sci. 15, 715-725 https://doi.org/10.5352/JLS.2005.15.5.715
  14. Kim M. W. 2001. Effects of $H_2O$-fraction of Dioscorea japonica Thunb and selenium on lipid peroxidation in streptozotocin-induced diabetic rats. Kor. J. Soc. Food Cookery Sci. 17, 344-352
  15. Kim, N. M., H. S. Sung and W. J. Kim. 1993. Effect of solvents and some extraction conditions on antioxidant activity in cinnamon extracts. Kor. J. Food Sci. Technol. 25, 204-209
  16. Kum, E. J., S. J. Park, B. H. Lee, J. S. Kim, K. H. Son and H. Y. Sohn. 2006. Antifungal activity of phenanthrene derivatives from aerial bulbils of Dioscroea batatas decne. J. Life Sci. 16, 647-652 https://doi.org/10.5352/JLS.2006.16.4.647
  17. Kwon, C. S., H. Y. Sohn, S. H. Kim, J. H. Kim, K. H. Son, J. S. Lee, J. K. Lim and J. S. Kim. 2003. Anti-obesity effect of Dioscorea nipponica Makino with lipase-inhibitory activity in rodents. Biosci. Biotechnol. Biochem. 67, 1451-1456 https://doi.org/10.1271/bbb.67.1451
  18. Kwon, E. G., E. M. Choe and S. J. Gu. 2001. Effects of mucilage from yam (Dioscorea batatas DECENE) on blood glucose and lipid composition in alloxan-induced diabetic mice. Kor. J. Food Sci. Technol. 33, 795-801
  19. Kwon, J. Y., B. S. Kim and G. H. Kim. 2006. Effect of washing methods and surface sterilization on quality of fresh-cut chicory. Kor. J. Food Sci. Technol. 38, 28-34
  20. Lee, M. K., H. A. Kwon, D. Y. Kwon, H. Park, D. H. Sohn, Y. C. Kim, S. K. Eo, H. Y. Kang, S. W. Kim and J. H. Lee. 2006. Antibacterial activity of medicinal herb extract against Salmonella. Int. J. Food Microbiol. 111, 270-275 https://doi.org/10.1016/j.ijfoodmicro.2006.06.004
  21. Lim, J. H., J. H. Choi, S. I. Hong, M. C. Jeong and D. Kim. 2005. Quality changes of fresh-cut potatoes during storage depending on the packaging treatments. Kor. J. Food Sci. Technol. 37, 933-938
  22. Onayemi, O. 1986. Some chemical factors affecting the quality of processed yam. J. Food Sci. 51, 161-164 https://doi.org/10.1111/j.1365-2621.1986.tb10860.x
  23. Ryu, H. Y., Y. S. Kim, S. J. Park, B. H. Lee, S. T. Kwon and H. Y. Sohn. 2006. Isolation and characterization of yam-putrefactive psychrotrophic bacteria from rotted yam. Kor. J. Microbiol. Biotechnol. 34, 109-114
  24. Shin, S. R. 2004. Changes on the components of yam snack by processing methods. Kor. J. Food Preservation 11, 516-521
  25. Sohn, H. Y., C. S. Kwon, K. H. Son, G. S. Kwon, H. Y. Ryu and E. J. Kum. 2006. Antithrombin and thrombosis prevention activity of buckwheat seed, Fagopyrum esculentum Moench. J. Kor. Soc. Food Sci. Nutr. 35, 132-138 https://doi.org/10.3746/jkfn.2006.35.2.132
  26. Sohn, H. Y., C. S. Kwon, K. H. Son, G. S. Kwon, Y. S. Kwon, H. Y. Ryu and E. J. Kum, 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of lice. J. Kor. Soc. Food Sci. Nutr. 34, 593-598 https://doi.org/10.3746/jkfn.2005.34.5.593
  27. Sohn, H. Y., Y. S. Kim, E. J. Kum, Y. S. Kwon and K. H. Son. 2006. Screening of anti-acne activity of natural products against Propionibacterium acnes. Kor. J. Microbiol. Biotechnol. 34, 265-272
  28. Stohs, J. S., C. L. Wegner and H. Rosenberg. 1975. Steroids and sapogenins of Dioscorea deltoidea tissue cultures. Planta Med. 28, 101-105 https://doi.org/10.1055/s-0028-1097836
  29. Yoo, M. J., Y. S. Kim and D. H. Shin. 2006. Antibacterial effects of natural essential oils from various spices against Vibrio species and their volatile constituents. Kor. J. Food Sci. Technol. 38, 438-443

Cited by

  1. Effect of Artemisia capillaris Extracts on Antioxidant Activity and Allergic Dermatitis vol.22, pp.7, 2012, https://doi.org/10.5352/JLS.2012.22.7.958
  2. Antimicrobial Activity of Ginger(Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction vol.27, pp.2, 2012, https://doi.org/10.13103/JFHS.2012.27.2.109
  3. Effects of Extracts from Dried Yam on Antioxidant and Growth of Human Cancer Cell Lines vol.20, pp.9, 2010, https://doi.org/10.5352/JLS.2010.20.9.1365