한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

삼해주와 시판 곡주의 생리 기능성 및 세포 독성 효과

Physiological Functionality and Cytotoxic Effect of Korean Traditional Noble Wine, Samhaeju, and Commercial Rice Wine on Various Tumor Cell Lines

  • 임채란 (서울여자대학교 식품공학과) ;
  • 손희진 (서울여자대학교 식품공학과) ;
  • 조인영 ((주)국순당 부설 연구소) ;
  • 김계원 ((주)국순당 부설 연구소) ;
  • 최수진 (서울여자대학교 식품공학과) ;
  • 김인선 (서울여자대학교 식품공학과) ;
  • 한기영 (서울여자대학교 식품공학과) ;
  • 최진영 (한북대학교 식품영양학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Lim, Chae-Lan (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Hee-Jin (Department of Food Science and Technology, Seoul Women's University) ;
  • Cho, In-Young (Kooksoondang Brewery Co., Ltd.) ;
  • Kim, Gye-Won (Kooksoondang Brewery Co., Ltd.) ;
  • Choi, Soo-Jin (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, In-Sun (Department of Food Science and Technology, Seoul Women's University) ;
  • Han, Kee-Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Jin-Young (Department of Food and Nutritional Sciences, Hanbuk University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
  • 발행 : 2009.12.31
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초록

잊혀져가고 있는 전통주의 우수함을 알리고자 한국의 전통 반가주인 삼해주를 제조하고 시판되고 있는 곡주와 비교 실험하며, 생리활성 및 세포독성에 관한 연구를 진행하였다. 기존의 문헌에 소개된 방법을 변형하여 3가지 종류의 삼해주를 제조하였으며, 시중에서 곡주 5종을 구입하여 실험하였다. DPPH 라디칼 제거능과 아질산염 소거능은 곡주 G가 가장 뛰어났으며, ABTS 라디칼 제거능은 삼해주가 가장 우수하였다. 삼해주 중에서는 C 시료가 DPPH 라디칼 제거능, 아질산염 소거능, ABTS 라디칼 소거능이 가장 뛰어났다. 혈전용해능의 경우 삼해주 A-C가 13-17U로 다른 곡주에 비해 그 활성이 높게 나타났다. 각 시료에 대하여 10-160배까지 단계적으로 희석하여 HeLa, A549, L-132 세포에 처리하였을 때, 인체유래 자궁암 세포주인 HeLa 세포의 경우 10배 희석액에서 삼해주가 강한 세포 독성을 보였고, A549 세포의 경우 10배 희석액에서 삼해주의 세포독성 효과가 크나 시료에 따라 그 편차가 심하였다. L-132의 경우 10배 희석액에서 삼해주의 세포독성 효과가 다른 시료에 비해 강하였으나, 다른 암세포에 비해 약한 것을 알 수 있다. 본 연구의 결과에 의하면 삼해주에 존재하는 미지의 약리 성분이 생리 활성 및 암세포의 성장에 영향을 미치는 것으로 판단되었다. 이는 삼해주 제조 시 사용된 누룩과 오랜 발효 기간에 의한 영향으로 생각되며, 누룩에 대한 연구가 더 진행되어야 할 것으로 여겨진다.

This study was conducted to investigate the antioxidant activity, fibrinolytic activity and cytotoxic effect of Korean traditional noble rice wine made using different methods (A-C) and commercial rice wine (D-H) on various tumor cell lines. The antioxidant activity of rice wine was measured by DPPH (2,2-dipicryl-1-picrylhydrazyl), ABTS [2,2'-azinobis(3-ethylbenzthiazoline-6-sulphonic acid)] and NO (nitric oxide) radical scavenging assay. In this study, Samhaeju showed the greatest fibrinolytic activity of 13-17U and exhibited the highest antioxidant activity. Among the different Samhaeju, the sample prepared using method C had the highest antioxidant activity. The cytotoxic effect of rice wine were also examined against the human cancer cell line (A549 cells and HeLa cells) based on the results of a WST-1 assay and morphological changes. Rice wine induced the inhibition of cell proliferation and morphological changes in tumor cell lines in a concentration-dependent manner, with Samhaeju diluted 10 fold having the strongest effect on these factors. These findings suggest that Korean rice wine has antioxidant activity and cytotoxic effect, and that these factors are influenced by the method of preparation.

키워드

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