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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Oxidative Stress Inhibitory Effects of Low Temperature-Aged Garlic (Allium sativum L.) Extracts through Free Radical Scavenging Activity

저온숙성마늘의 라디칼 소거 활성을 통한 산화스트레스 억제 효과

  • Hwang, Kyung-A (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Kim, Ga Ram (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Hwang, Yu-Jin (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Hwang, In-Guk (Department of Agrofood Resources, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Department of Agrofood Resources, National Academy of Agricultural Science, RDA)
  • 황경아 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 김가람 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 황유진 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부 기능성식품과)
  • Received : 2015.09.24
  • Accepted : 2015.11.25
  • Published : 2016.01.31
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Abstract

Garlic has drawn attention as a food material for its anti-oxidative and anti-inflammatory properties as well as for prevention and treatment of cancer. In order to increase efficiency, various aging methods for garlic have been attempted. In particular, thermally processed garlic is known to have higher biological activities due to its various chemical changes during heat treatment. Therefore, in this study, we investigated the anti-oxidative effects of garlic extracts aged at low temperature ($60{\sim}70^{\circ}C$). In the results, 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis (3-ethylbenzo-thiazoline-6-sulfonate) radical scavenging activities and ferric reducing ability of low temperature-aged garlic (LTAG) were similar to those of raw garlic. LTAG also showed decreased lipopolysaccharide (LPS)-induced production of reactive oxygen species, although there were not significant differences among samples. In addition, xanthine oxidase activity was inhibited by LTAG; the 15 days and $60^{\circ}C$ extract showed outstanding inhibition compared with the others. To understand the molecular mechanisms behind the anti-oxidative activity of LTAG, we performed quantitative real-time PCR analysis. The 30 days and $70^{\circ}C$ extract upregulated mRNA expression of antioxidant enzymes such as Cu/Zn-superoxide dismutase (SOD), Mn-SOD, glutathione peroxidase, and catalase in LPS-stimulated RAW 264.7 cells. This result indicates that LTAG can be a functional food as a nature antioxidant and antioxidant substance.

본 연구에서는 마늘의 숙성 기간(15일, 30일, 60일)과 온도($60^{\circ}C$, $70^{\circ}C$)를 달리한 저온숙성마늘과 생마늘의 항산화 효과를 비교 분석하였다. DPPH와 ABTS의 라디칼 소거능과 FRAP법에 의한 환원력을 측정한 결과 $250{\mu}g/mL$에서 생마늘 추출물보다 30일 $70^{\circ}C$ 추출물과 60일 $60^{\circ}C$ 추출물의 항산화 활성이 우수하였다. 세포 내 활성산소 생성은 15일 $60^{\circ}C$ 추출물과 30일 $70^{\circ}C$ 추출물에서 높은 억제 효과를 보였으며, xanthine oxidase에 대한 활성 저해 효과 역시 15일 $60^{\circ}C$ 추출물에서 우수하였다. 항산화 효소의 유전자 발현은 LPS를 처리한 군과 생마늘 추출물보다 30일 $70^{\circ}C$ 추출물에서 높은 효과를 보였다. 본 연구 결과를 통해 저온숙성마늘이 생마늘보다 항산화 활성이 우수하다는 것을 확인함으로써 차후 항산화 건강기능식품 소재로서의 활용이 가능할 것으로 판단되나, 저온숙성마늘 추출물의 체내 생리활성 메커니즘 규명을 위해 동물실험 등의 추가적인 연구를 계속적으로 수행할 예정이다.

Keywords

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