Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Antioxidant and Anti-inflammation Effects of Water Extract from Buckwheat

메밀 추출물의 항산화 및 항염증 효능

  • Kang, Hyun Woo (Department of Korean Food & Culinary Arts, Youngsan University)
  • 강현우 (영산대학교 한국식품조리학과)
  • Received : 2014.09.18
  • Accepted : 2014.12.05
  • Published : 2014.12.30
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Abstract

This study was conducted to investigate the effects of the hot water extract from buckwheat (WEB) in RAW-264.7 macrophage cells against lipopolysaccharide (LPS). In these experiments, we evaluated the anti-inflammatory effects of WEB by measuring MTT assay, nitric oxide (NO), inducible NOS (iNOS) production, and cyclooxygenase-2 (COX-2) expression by Western blotting. The extracts showed a protective effect by increasing cell viability on LPS in RAW264.7 cells. WEB (0.25, 0.5, and 1.0 mg/mL) significantly suppressed LPS-stimulated production of NO. Also, WEB reduced the expression of iNOS and COX-2 proteins. The present results show that WEB has potent anti-inflammatory effects on RAW264.7 cells. In addition, WEB has various antioxidant effects as a result of 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) which possess a radical scavenging activity. The total polyphenol and flavonoid contents of the WEB were $13.22{\pm}3.69mg\;GAE/g$ extract and $38.53{\pm}5.20mg\;CE/g$ extract respectively. The present results give the understanding of biological activities of buckwheat and encourage their application for supplements.

본 연구는 메밀의 항산화 및 항염증 활성을 측정하기 위해 열수 추출을 한 후 ABTS 및 DPPH 라디칼을 통한 항산화 활성 그리고 RAW264.7 세포에서 MTT, NO생성 억제, 단백질 발현량을 분석하였다. ABTS 라디칼과 DPPH 라디칼 활성 측정 시 추출물 농도 의존적으로 소거 활성을 확인하였고, 세포독성 평가에서는 1.0 mg/mL가 적정 농도임을 확인하였다. 열수 추출물 0.0625, 0.125, 0.25, 0.5, 그리고 1.0 mg/mL에서 NO생성 억제효능은 0.5, 1.0 mg/mL에서 50% 이상을 나타내었고(p<0.05), 단백질 발현 분석에서 LPS처리그룹에 비해 열수 추출물 처리군이 약 40% 저해하는 것을 확인하였다.

Keywords

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