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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-allergy Activity and in vivo for S-180 Solid Anti-cancer Effects in Manufacturing Fermented Mulberry Leaf Tea

뽕잎발효차 제조에 따른 in vivo 상에서의 S-180 항암 및 항알레르기 효과

  • Ye, Eun-Ju (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Haany University) ;
  • Yee, Sung-Tae (Dept. of Biology, Sunchon National University) ;
  • Bae, Man-Jong (Dept. of Herbal Foodceutical Science, Daegu Haany University)
  • 예은주 ((재)경북테크노파크 대구한의대학교 한방생명자원특화센터) ;
  • 이성태 (순천대학교 생물학과) ;
  • 배만종 (효능검증원대구한의대학교 한방식품약리학과)
  • Published : 2010.03.31
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Abstract

The principal objective of this study was to compare and analyze the qualitative properties of MLT (mulberry leaf tea) and FMLT (fermented mulberry leaf tea) on the basis of the anti-cancer and anti-allergy activities of various extracts. The inhibitory effect against S-180 solid cancer in vivo were measured as 16.67% for FMLT and 17.78% for MLT. When the anti-allergy effects of the extracts of MLT and FMLT were evaluated, the hot water extract was shown to block histamine secretion more effectively than the ethanol extract for both groups. Furthermore, when the levels of the inflammatory cytokine of HMC-1 were measured, the ethanol extract was found to inhibit the inflammatory cytokine more effectively than the hot water extract, and the FMLT group was more effective than the MLT group.

본 연구는 식용식물로의 가치뿐만 아니라 약용으로 가치가 인정되는 뽕잎에 미생물 생균제를 이용한 뽕잎발효차 개발을 통하여 기능성 소재 개발 및 새로운 제품 개발의 방안을 제시하고자 뽕잎차 및 뽕잎발효차 추출물의 S-180 고형암, 항알레르기 활성을 비교분석 하였다. in vivo 상에서 S-180 고형암 억제 효과는 뽕잎차에서 16.67%, 뽕잎발효차에서 17.78%로 나타났다. 뽕잎차 및 뽕잎발효차 추출물의 항알레르기 효과를 검증한 결과 두 군 모두 에탄올 추출물보다 열수 추출물이 히스타민 분비 억제에 더 효과적이었고, HMC-1의 염증성 cytokine을 측정한 결과 추출물 군에서는 에탄올 추출물이 열수 추출물보다 염증성 cytokine의 억제율이 더 높았고 뽕잎발효차군이 뽕잎차군에 비해 더 효과적이었다. 뽕잎발효차 추출물의 기능성이 더 우수한 것은 발효를 통해 생리활성 물질이 생성된 것이 원인으로 사료되며 이 점에 있어 구체적인 연구가 필요하다고 판단된다.

Keywords

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