농업과학연구 (Korean Journal of Agricultural Science)

  • 제42권4호
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  • Pages.407-414
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  • 2015
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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녹차 첨가 서리태 청국장의 3-morpholinosydnonimine에 의한 산화적 스트레스 개선 효과

Protective effects of Seoritae Chungkukjang added with green tea powder against 3-morpholinosydnonimine-induced oxidative stress

  • 조은주 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 박현영 (부산대학교 식품영양학과 및 노인생활환경연구소) ;
  • 이상현 (중앙대학교 식물시스템과학과) ;
  • 김현영 (경남과학기술대학교 식품과학부)
  • Cho, Eun-Ju (Department of Food Science and Nutrition, Pusan National University) ;
  • Park, Hyun-Young (Department of Food Science and Nutrition, Pusan National University) ;
  • Lee, Sang-Hyun (Department of Integrative Plant Science, Chung-Ang University) ;
  • Kim, Hyun-Young (Department of Food Science, Gyeongnam National University of Science and Technology)
  • 투고 : 2015.10.19
  • 심사 : 2015.12.21
  • 발행 : 2015.12.31
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초록

본 실험에서는 청국장의 항산화 기능성 증진을 위해 녹차를 첨가한 서리태 청국장을 제조한 후 LLC-$PK_1$ 세포를 이용하여 SIN-1유도 세포 독성에 대한 보호효과를 검토하였다. 항산화능이 대두보다 우수한 서리태를 주재료로, 부재료로 녹차를 농도별(0.5%, 2.0%, 5.0%)로 달리하여 청국장을 각각 제조한 후 $ONOO^-$에 의해 유도된 산화적 스트레스에 대해 서리태 청국장과 녹차첨가 서리태 청국장의 산화스트레스에 대한 개선효과를 비교한 결과, 녹차첨가 서리태청국장 추출물은 SOD, GSH-Px와 같은 항산화효소의 활성을 증가시키고, 지질과산화를 억제하여 세포생존율을 증가시킴으로써 산화적 스트레스에 대한 보호효과를 나타냈었으며, 특히 녹차를 5.0% 첨가했을 때의 효과가 가장 높은 것으로 나타났다. 따라서, 녹차 첨가 서리태 청국장은$ONOO^-$에 의해 유발된 산화적 스트레스를 개선함으로써 이로 인한 질병을 예방하는 항산화제로서 역할을 할 것으로 생각된다

To increase antioxidative activity of Chungkukjang, the protective effect of Seoritae Chungkukjang (SC) added with green tea powder against oxidative stress was evaluated under the cellular system using LLC-$PK_1$ cells. The treatment of 3-morpholinosydnonimine showed increase in lipid peroxidation, and decrease in endogenous anti-oxidant enzymes activity and cell viability. The methanol extract of SC inhibited lipid peroxidation by 70.9%, and significantly increased cell viability up to more than 33.2%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Particularly, the addition of green tea in SC exerted protective effect against oxidative stress by ONOO- through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation. More addition of green tea showed stronger protective activity. These results suggest that the addition of green tea to SC leads to the increase in the antioxidative effect of Chungkukjang through elevation in antioxidative enzyme activities and protection from lipid peroxidation.

키워드

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