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

  • 제43권8호
  • /
  • Pages.1207-1216
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  • 2014
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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케일과 신선초 채소즙의 안전성 및 항돌연변이 효과

Safety Effects against Nitrite and Nitrosamine as well as Anti-mutagenic Potentials of Kale and Angelica keiskei Vegetable Juices

  • 김종대 (강원대학교 식품생명공학과) ;
  • 이옥환 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 정혜연 (부산대학교 식품영양학과) ;
  • 김보경 (부산대학교 식품영양학과) ;
  • 박건영 (부산대학교 식품영양학과)
  • Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Jung, Hye-Youn (Department of Food Science and Nutrition, Pusan National University) ;
  • Kim, Bohkyung (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • 투고 : 2014.03.24
  • 심사 : 2014.06.06
  • 발행 : 2014.08.31
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초록

본 연구에서는 유기농 및 일반농 케일과 신선초를 착즙하여 다양한 실험을 통하여 안전성 및 항돌연변이 활성을 비교하였다. 유기농 채소즙의 안전성 측정을 위해 질산염과 아질산염 함량을 분석한 결과 케일즙의 경우 유기농 및 일반농의 함량이 유사하게 나타났다. 신선초즙의 경우 유기농이 일반농보다 질산염 및 아질산염 함량 모두 유의적으로 낮게 나타났다. 한편 7종류의 니트로사민 모두가 이들 채소즙에서 검출되지 않았다. 니트로사민의 저해물들이 반응하는 위에서의 변화를 알아보기 위하여 인공위액에서의 소화과정 중 질산염과 아질산염 함량을 분석한 결과, 유기농 및 일반농 채소즙의 질산염 함량은 인공소화 전보다 후의 함량이 현저히 낮아졌다. 인공 위액계에서 채소즙은 아질산염과 2급 아민에 의해 생성되는 니트로사민의 생성을 오히려 크게 억제하는 효과가 있었다. 질산염과 아질산염을 함유하고 있는 채소즙의 돌연변이 유발 및 저해 효과를 살펴보기 위해 Ames test를 한 결과 항돌연변이 활성이 있었으며, 유기농 채소즙의 항돌연변이 효과가 일반농에 비해 우수한 것으로 나타났다. 이상의 실험 결과 채소즙의 주재료가 되는 유기농 케일 및 신선초는 질산염, 아질산염 등의 함량이 낮을 뿐만 아니라 소화과정에서 전환되어 니트로사민을 생성하지 않았고 항돌연변이 효과도 우수한 것으로 나타났다.

Vegetables contain high levels of nitrate, which can be converted to nitrite for reaction with secondary amines to form nitrosamines. In this study, we evaluated safety effects against nitrite and nitrosamine as well as anti-mutagenic activities of vegetable juices. To do this, the contents of nitrate, nitrite, and nitrosamines were determined in vegetable juices. The safety effects against nitrite and nitrosamine formation were also investigated under simulated human gastric conditions. The contents of nitrate and nitrite in common and organic kale and Angelica keiskei juices were 931~2,052 mg/kg and 13~82 mg/kg, respectively. However, seven kinds of nitrosamines were not detected in the vegetables juices. The nitrate content decreased when vegetable juices were digested under simulated human gastric conditions. Nitrosamine (N-nitrosodimethylamine) formation under simulated human gastric conditions was inhibited by addition of vegetable juices. In addition, vegetable juices, especially organically cultivated juices, showed anti-mutagenic effects in a Salmonella assay system. These results suggest that organically cultivated vegetable juices are a promising health-promoting source.

키워드

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