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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Soy-sprout Extracts Prepared by Enzyme and Ultra High Pressure

효소 처리와 초고압 처리에 의한 콩나물 추출물의 항산화 활성

  • Sung, Hea Mi (Department of Research and Development, Jeonnam Food Research Institute) ;
  • Kim, Sook Jeong (Department of Research and Development, Jeonnam Food Research Institute) ;
  • Kim, Kyoung Mi (Department of Research and Development, Jeonnam Food Research Institute) ;
  • Yun, Su Kyoung (Department of Research and Development, Jeonnam Food Research Institute) ;
  • Jung, Hyun Jung (Department of Research and Development, Jeonnam Food Research Institute) ;
  • Kim, Tae Yong (eJoeunSanso Food, Co., Ltd.) ;
  • Wee, Ji Hyang (Department of Research and Development, Jeonnam Food Research Institute)
  • 성혜미 ((재)전남생물산업진흥원 식품산업연구원) ;
  • 김숙정 ((재)전남생물산업진흥원 식품산업연구원) ;
  • 김경미 ((재)전남생물산업진흥원 식품산업연구원) ;
  • 윤수경 ((재)전남생물산업진흥원 식품산업연구원) ;
  • 정현정 ((재)전남생물산업진흥원 식품산업연구원) ;
  • 김태용 (이조은산소) ;
  • 위지향 ((재)전남생물산업진흥원 식품산업연구원)
  • Received : 2014.04.21
  • Accepted : 2014.06.16
  • Published : 2014.08.31
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Abstract

We investigated the antioxidant activities and effects of soy-sprout extracts (SE) against $H_2O_2$-induced oxidative stress in HepG2 cells. The major free amino acids were asparagine, valine, pheylalanine, histidine, isoleucine, and leucine in SE. Both soy-spout extract by enzyme (SEE) and soy-spout extract by ultra high pressure (SEP) showed higher contents compared with soy-sprout water extract (SEW). The total polyphenol and isoflavone contents were highest in SEE. SEE had the highest DPPH and ABTS radical scavenging activities as well. To determine the effects of SE on $H_2O_2$-induced oxidative damage, cell viability was measured using XTT assay. Pre-treatment with SEE and SEP significantly increased cell viability compared with $H_2O_2$-treated control cells by 29% and 32%, respectively. These results indicate that SEE and SEP possess antioxidant activity.

본 연구는 콩나물 처리방법에 따른 추출물의 항산화능 평가를 위해 콩나물을 초고압 처리, 효소 처리 및 무처리 후 물 추출하여 유리아미노산, 총 페놀, 이소플라본 함량을 확인하고 DPPH 라디칼 소거능, ABTS 라디칼 소거능과 HepG2 세포에서의 산화적 스트레스 방어 효과를 확인하였다. 또한 콩나물 처리방법에 따른 추출물의 총 페놀 함량 및 이소플라본의 함량은 효소 처리 추출물> 초고압 처리 추출물> 물 추출물 순이었다. DPPH 라디칼 소거능과 ABTS 라디칼 소거능 또한 효소 처리 추출물> 초고압 처리 추출물> 물 추출물 순으로 나타나 페놀 함량과 이소플라본 함량이 DPPH 라디칼 소거능과 ABTS 라디칼 소거능에 영향을 미치는 것으로 보였다. HepG2 세포에서 $H_2O_2$로 유도된 산화적 손상에 대해서는 콩나물 효소 처리 추출물과 콩나물 초고압 처리 추출물이 콩나물 무처리 추출물보다 유의적으로 높은 세포보호 활성을 나타냈다. 이상의 결과로부터 콩나물을 효소 처리한 추출물과 초고압 처리한 추출물은 콩나물에 별도의 처리를 하지 않고 물 추출한 것보다 $H_2O_2$로 유도된 산화적 스트레스로부터 방어 효과가 높게 나타나는 것을 확인하였다. 결과적으로 본 연구를 통해 콩나물의 효소 처리 및 초고압 처리 후 물 추출하는 것은 콩나물의 항산화 성분의 추출을 증대시키고 항산화능 및 세포의 산화적 스트레스를 방어하는 효과를 높이는 것으로 확인되었으며 그중에서도 콩나물을 효소처리하는 것이 더 유용한 것으로 판단되었다. 이에 콩나물을 효소 처리하거나 초고압 처리하여 추출하는 것이 항산화능을 증대시킬 수 있는 효과적인 방법이며 이러한 방법을 통해 얻은 콩나물 추출물은 항산화능을 갖는 기능성 소재로 활용될 수 있을 것으로 사료된다.

Keywords

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