Inhibitory Effect of Ecklonia cava Extracts against Lipase Activity and Stability Effect of Temperature and pH on Their Activity

감태 추출물이 지니는 Lipase 저해활성의 열 및 pH 안정성

  • Jung, Ji-Yeon (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Chung-Jo (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kwak, Ji-Hee (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • SunWoo, Chan (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Tae-Wan (Dept. of Food Science and Biotechnology, Andong National University) ;
  • Ahn, Dong-Hyun (Dept. of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 정지연 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이청조 (부경대학교 식품공학과/식품연구소) ;
  • 곽지희 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 김동현 (부경대학교 식품공학과/식품연구소) ;
  • 선우찬 (부경대학교 식품공학과/식품연구소) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2011.05.29
  • Accepted : 2011.07.07
  • Published : 2011.07.31


This study was performed to investigate the inhibitory activity of Ecklonia cava (EC) against lipase and the stability of this activity under various heat and pH conditions. As a result, EC ethanol extract showed lipase inhibitory activity of 59, 34 and 19% at concentrations of 5, 2.5 and 1 mg/mL, whereas the water extract showed low inhibitory activity at all concentrations compared to that of the ethanol extracts. In a heat and pH stability test, the inhibitory activity of the EC ethanol extract increased with heat treatment at $121^{\circ}C$ for 15 min compared with the control and was stable in the pH range of 2~10. Therefore, the EC ethanol extract could be useful as a natural anti-obesity agent.

본 연구는 감태 추출물의 lipase 저해활성을 알아보고, 산업적으로 이용가능성을 확인하기 위해 열 및 pH에 대한 안정성을 실시하였다. 감태의 일반성분을 측정한 결과, 수분함량은 8.1%, 회분함량은 26.5%, 조지방 함량은 1.2%, 조단백 함량은 12.9%, 탄수화물의 함량은 51.4%로 나타났다. 감태 추출물의 색도 및 pH를 측정한 결과, 에탄올 추출물이 물 추출물에 비해 명도 및 황색도가 높고 적색도는 낮은 것으로 나타났으며, 에탄올 추출물과 물 추출물이 산성과 약산성을 띠는 것으로 나타났다. 감태 추출물을 5, 2.5 및 1 mg/mL의 농도로 lipase 저해활성을 측정한 결과, 에탄올 추출물에서는 59, 34 및 19%의 저해활성을 보여 물 추출물보다 높은 저해활성을 보였다. 높은 저해활성을 보인 감태 에탄올 추출물의 열 및 pH에 대한 안정성을 측정한 결과, $100^{\circ}C$에서 20분, $121^{\circ}C$에서 15분의 열처리에 의해 lipase 저해활성이 증가하는 것으로 나타났으며, pH 2~10의 모든 범위에서도 안정한 것을 확인할 수 있었다. 이상의 결과를 통해 lipase 저해활성을 지니는 감태 에탄올 추출물이 열 및 pH에 대해 높은 안정성을 가져 항비만 소재로 응용할 수 있을 것으로 사료된다.



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