Journal of Life Science (생명과학회지)

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

DOI QR Code

Antioxidant and Antiobesity Activity of Solvent Fractions from Red Garlic

홍마늘 용매 분획물의 항산화 및 항비만 활성

  • Hwang, Cho-Rong (Namhae Garlic Research Institute) ;
  • Shin, Jung-Hae (Namhae Garlic Research Institute) ;
  • Kang, Min-Jung (Namhae Garlic Research Institute) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 황초롱 ((재)남해마늘연구소) ;
  • 신정혜 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 이수정 (경상대학교 식품영양학과.농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과.농업생명과학연구원)
  • Received : 2012.04.13
  • Accepted : 2012.07.06
  • Published : 2012.07.30
Download PDF
⟨ Previous Next ⟩

Abstract

Development of garlic processing products by thermal treatment and researched biological activity of a new product, red garlic. Red garlic MeOH extract was graduated by solvents, such as hexane, chloroform, ethyl acetate, butanol, and water, in order. Each solvent fraction was dried by a rotary evaporator and then resolved in water for analysis of its antioxidant and antiobesity activity. Browning compounds of red garlic fractions were the highest in the chloroform fraction. Total phenolic compounds and flavonoid content were highest in the hexane fraction. The chloroform fraction showed significantly higher activity in DPPH, ABTS radical scavenging activity, and antioxidant activity by FRAP. We propose that the antioxidant activity of the solvent fractions from red garlic was revealed interaction of browning compounds, total phenolic compounds, and flavonoids. Due to the higher activity of the shown fraction, the hexane and the chloroform fractions were have high contents of these compounds. Below $500{\mu}g/ml$, pancreatic lipase inhibition activity was significantly increased by sample concentration. And chloroform fraction, have the highest inhibition activity was shown over the 40%. In 3T3-L1 cells, the lipid accumulation inhibition activity was lower in the hexane and in the chloroform fraction than in the other fractions.

열처리를 통한 새로운 마늘 가공품의 개발 및 그 생리활성 규명을 위한 연구의 일환으로 새로이 개발된 홍마늘의 용매별 계통 분획물을 제조하고, 항산화 활성과 항비만 활성을 중심으로 한 생리활성을 비교 분석하였다. 홍마늘 계통 분획물 중 갈변물질의 함량은 chloroform 분획물에서 가장 높았고, 총 페놀 화합물과 플라보노이드 함량은 hexane 분획물에서 가장 높은 함량이었고, 다음으로 chloroform 분획물의 순이었다. DPPH와 ABTS 라디칼소거능 및 FRAP법에 의한 항산화능도 chloroform 분획물이 타 분획물에 비해 유의적으로 높은 활성을 나타내었다. 항산화 활성은 갈변물질의 함량이 높고, 총 페놀 화합물 및 플라보노이드의 함량이 높은 hexane 및 chloroform 화합물에서 활성이 높아 홍마늘 분획물의 항산화능은 이들 물질의 상호작용에 의한 결과로 추정된다. Pancreatic lipase 저해활성은 $500{\mu}g/ml$ 미만의 농도에서는 농도 증가와 더불어 유의적으로 활성이 증가하였으며, 가장 활성이 높았던 chloroform 분획물에서 40% 이상의 활성을 나타내었다. 항산화 활성 분석의 결과에서 활성이 높았던 hexane 및 chloroform 분획물의 지방세포 분화와 지방 축적 억제 활성은 여타 분획물에 비해 상대적으로 낮았다. 항산화 활성과 항비만 활성이 일치하는 경향을 나타내지 않았는데, 이는 홍마늘 중의 항산화 활성물질은 주로 비극성이며, 지방 축적 억제 활성이 있는 물질은 주로 극성에 대한 용해성이 더 높기 때문으로 추정되며, 이와 관련하여서는 향후 더 많은 연구가 진행되어야 할 것으로 생각된다.

Keywords

References

  1. Ballinger, A. and Peikin, S. R. 2002. Orlistat: its current status as an anti-obesity drug. Eur. J. Pharmacol. 440, 109-117. https://doi.org/10.1016/S0014-2999(02)01422-X
  2. Benzie, I. F. and Strain, J. J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal. Biochem. J. 239, 70-76. https://doi.org/10.1006/abio.1996.0292
  3. Bitou N., Nimomiya, M. Tsjita, T. and Okuda, H. 1999. Screening of lipase inhibitors from marine algae. Lipids 34, 441-445. https://doi.org/10.1007/s11745-999-0383-7
  4. Borek, C. 2001. Antioxidant health effects of aged garlic extract. J. Nutr. 1010s-1015s.
  5. Choi, D. J., Lee, S. J. Kang, M. J. Cho, H. S. Sung, N. J. and Shin, J. H. 2008. Physicochemical characteristics of black garlic (Allium sativum L.). J. Korean Soc. Food Sci. Nutr. 37, 465-471. https://doi.org/10.3746/jkfn.2008.37.4.465
  6. Hwang, T. Y., Sohn, K. H., Lim, J. H. and Moon, K. D. 2010. Antibrowning effect of Licorice(Glycyrrhiza glabra) extracts on chopped garlic. Korean J. Food Preserv. 17, 160-164.
  7. Jeong, Y. Y., Park, H. J., Cho, Y. W., Kim, E. J., Kim, G. T., Mun, Y. J., Lee, J. D., Shin, J. H., Kang, D. W. and Han, J. H. 2012. Aged red garlic extract reduces cigarette smoke extract-induced cell death in human bronchial smooth muscle cells by increasing intracellular glutathione levels. Phytother. Res. 26, 18-25. https://doi.org/10.1002/ptr.3502
  8. Kang, M. J., Lee, S. J., Shin, J. H., Kang, S. K., Kim, J. G. and Sung, N. J. 2008. Effect of garlic with different processing on lipid metabolism in 1% cholesterol fed rats. J. Korean Soc. Food Sci. Nutr. 37, 162-1699. https://doi.org/10.3746/jkfn.2008.37.2.162
  9. Kang, M. J., Yoon, H. S., Jeong, S. H., Sung, N. J. and Shin, J. H. 2011. Physicochemical characteristics of red garlic during processing. Korean J. Food Preserv. 18, 896-906.
  10. Kim, D. J., Jung, J. H., Kim, S. G., Lee, H. K., Lee, S. K., Hong, H. D., Lee, B. Y. and Lee, O. H. 2011. Antioxidants and anti-obesity activities of hot water and ethanolic extracts from Cheonnyuncho (Opuntia humifusa). Korean J. Food Preserv. 18, 366-373. https://doi.org/10.11002/kjfp.2011.18.3.366
  11. Kim, S. B., Lee, D. H., Yeum, D. Y., Park, J. W., Do, J. R. and Park, Y. H. 1998. Nitrite scavenging effect of Maillard reaction products derived from glucose-amino acids. Korean J. Food Sci. Technol. 20, 453-458.
  12. Kim, S. B., Park, Y. H., Hayase, F. and Kato, H. 1986. Desmutagenic effects of Maillard reaction products against mutagenic heterocyclic amines. Bull. Korean Fish Soc. 19, 127-135.
  13. Kim, S. H. and Baek, Y. H. 2011. Effects of aerobic exercise and black garlic intake on blood lipids, lipid peroxidation and BAP in rats. J. Life Sci. 21, 1025-1031. https://doi.org/10.5352/JLS.2011.21.7.1025
  14. Lee, B. B., Park, S. R., Han, C. S., Han, D. Y., Park, E. J., Park, H. R. and Lee, S. C. 2008. Antioxidant activity and inhibition activity against $\alpha$-amylase and $\alpha$-gluosidase of Viola mandshurica extracts. Korean Soc. Food Sci. Nutr. 37, 405-409. https://doi.org/10.3746/jkfn.2008.37.4.405
  15. Lee J. K., Song, J. H. and Lee, J. S. 2010. Purification of anti-obesity lipase inhibitor from the fruiting body of Phellinus linteus. Kor. J. Mycol. 38, 57-61. https://doi.org/10.4489/KJM.2010.38.1.057
  16. Lee, J. W. and Do, J. H. 2006. Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J. Ginseng Res. 30, 41-48. https://doi.org/10.5142/JGR.2006.30.1.041
  17. Lee, J. W., Park, C. K. and Do, J. H. 2005. Antioxidative activity of the water soluble browning reaction products from Korean red ginseng. J. Ginseng Res. 29, 44-48. https://doi.org/10.5142/JGR.2005.29.1.044
  18. Lee, S. H., Hwang, I. G., Lee, Y. R., Joung, E. M., Jeong, H. S. and Lee, H. B. 2009. Physicochemical characteristics and antioxidant activity of heated radish(Raphanus sativus L.) extracts. J. Korean Soc. Food Sci. Nutr. 38, 490-495. https://doi.org/10.3746/jkfn.2009.38.4.490
  19. Lee, S. J., Shin, J. H., Kang, M. J., Jung, W. J., Ryu, J. H., Kim, R. J. and Sung, N. J. 2010. Antioxidants activity of aged red garlic. J. Life Sci. 20, 775-781. https://doi.org/10.5352/JLS.2010.20.5.775
  20. Park, J. A., Park, C., Han, M. H., Kim, B. W., Chung, Y. H. and Cho, Y. H. 2011. Inhibition of adipocyte differentiation and adipogenesis by aged black garlic extracts in 3T3-L1 preadipocytes. J. Life Sci. 21, 720-728. https://doi.org/10.5352/JLS.2011.21.5.720
  21. Park, N. Y., Jeong, Y. J., Lee, G. D. and Kwon, J. H. 2000. Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J. Korean Soc. Food Sci. Nutr. 29, 647-654.
  22. Saisuburamaniyan, N., Krithika, L., Dileena, K. P., Sivasubramanian, S. and Puvanakrishnan, R. 2004. Lipase assay in soils by copper soap colorimetry. Anal. Biochem. 33, 70-73.
  23. Shin, J. H., Choi, D. J., Lee, S. J., Cha, J. Y., Kim, J. G. and Sung, N. J. 2008. Changes of physicochemical components and antioxidant activity of garlic during its processing. J. Life Sci. 18, 1123-1131. https://doi.org/10.5352/JLS.2008.18.8.1123
  24. Shin, J. H., Choi, D. J., Lee, S. J., Cha, J. Y. and Sung, N. J. 2008. Antioxidant activity of black garlic (Allium sativum L.). J. Korean Soc. Food Sci. Nutr. 37, 965-971. https://doi.org/10.3746/jkfn.2008.37.8.965
  25. Shin, J. H., Kang, M. J., Kim, R. J., Ryu, J. H., Kim, M. J., Lee, S. J. and Sung, N. J. 2011. Biological activity of browning compounds from processed garlics separated by dialysis membrane. J. Korean Soc. Food Sci. Nutr. 40, 357-365. https://doi.org/10.3746/jkfn.2011.40.3.357
  26. Shin, J. H., Lee, H. G., Kang, M. J., Lee, S. J. and Sung, N. J. 2010. Antioxidant activity of solvent fraction from black garlic. J. Korean Soc. Food Sci. Nutr. 39, 933-940. https://doi.org/10.3746/jkfn.2010.39.7.933
  27. Wang, M. F., Shao, Y., Yi, J. G., Zhu, N. O., Rngarajan, M., Lavoic, E. J. and Ho, C. T. 1998. Antioxidative phenolic compounds from sage(Salivia officinalis). J. Agric. Food Chem. 46, 4869-4873. https://doi.org/10.1021/jf980614b
  28. Yamabe, N., Lee, J. G., Lee, Y. J., Park, C. H., Kim, H. Y., Park, J. H., Yokozawa, T. and Kang, K. S. 2011. The chemical and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity changes of ginsenosides Rb1 and Rg1 by Maillard reaction. J. Ginseng Res. 35, 60-68. https://doi.org/10.5142/jgr.2011.35.1.060
  29. Yang, Y. R. and Park, Y. K. 2011. Black onions manufactured via the browning reaction and antioxidant effects of their water extracts. Korean J. Food Preserv. 18, 310-318. https://doi.org/10.11002/kjfp.2011.18.3.310
  30. You, B. J. 1993. Isolation of antioxidative substances from browning reaction product obtained from L-ascorbic acid solution. Korean J. Food Sci. Technol. 25, 214-219.
  31. You, B. R., Kim, H. R., Kim, M. J. and Kim, M. R. 2011. Comparison of the quality characteristics and antioxidant activities of the commercial black garlic and lab-prepared fermented and aged black garlic. J. Korean Soc. Food Sci. Nutr. 40, 366-371. https://doi.org/10.3746/jkfn.2011.40.3.366

Cited by

  1. Physiological activities of natural color powders and their mixtures vol.23, pp.1, 2016, https://doi.org/10.11002/kjfp.2016.23.1.80
  2. Biological Activities of Yellow Garlic Extract vol.44, pp.7, 2015, https://doi.org/10.3746/jkfn.2015.44.7.983
  3. Effect of Red Garlic-Composites on the Fecal Lipid Level and Hepatic Antioxidant Enzyme Activity in Rats Fed a High Fat-Cholesterol Diet vol.42, pp.1, 2013, https://doi.org/10.3746/jkfn.2013.42.1.017
  4. Quality Properties of Yogurt Added with Hot Water Concentrates from Allium hookeri Root vol.43, pp.9, 2014, https://doi.org/10.3746/jkfn.2014.43.9.1415
  5. Correlations between Soil Environment and Bioactive Constituents of Namdo Garlic Harvested in the Non-volcanic Ash Soil Distributed Western Jeju vol.23, pp.2, 2015, https://doi.org/10.7783/KJMCS.2015.23.2.125
  6. Radical Scavenging and Anti-Obesity Effects of 50% Ethanol Extract from Fermented Curcuma longa L. vol.44, pp.2, 2015, https://doi.org/10.3746/jkfn.2015.44.2.281