Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activity of Korean Gomchwi (Ligularia fischen) Extracts

국내산 곰취(Ligularia fischen) 추출물의 항산화 활성

  • 임현지 (대전대학교 미용의학과) ;
  • 이해진 (대전대학교 뷰티건강관리학과) ;
  • 임미혜 (대전대학교 뷰티건강관리학과) ;
  • 정문정 ((주)피프틴디그리즈)
  • Received : 2021.10.22
  • Accepted : 2021.12.24
  • Published : 2021.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, Gomchwi (Ligularia fischen) derived from Taebaek-si, Gangwon-do was extracted with 70% ethanol (LFE) and antioxidant activity was measured. The following experimental techniques were used to evaluate the antioxidant efficacy of LFE. Total phenolic contents, ABTS/DPPH radical scavenging analysis, cell viability assay, NO assay, and quantitative real-time PCR technique. The content of polyphenol and flavonoid was each 113.97±0.37 mg GAE/g or 29.22±2.06 mg QE/g in LFE. DPPH radical scavenging activity was measured to be 25 ㎍/㎖ 11.26±0.95%, 50 ㎍/㎖ 17.12±0.63%, 100 ㎍/㎖ 29.54±0.36%, 250 ㎍/㎖ 68.31±0.28%, 500 ㎍/㎖ 75.12±0.05%, and 1000 ㎍/㎖ 75.75±1.57%. In addition, ABTS radical scavenging activity was identified as LFE 25 ㎍/㎖ 13.75±0.21%, 50 ㎍/㎖ 26.71±0.20%, 100 ㎍/㎖ 56.92±0.22%, 250 ㎍/㎖ 91.30±0.12%, 500 ㎍/㎖ 93.40±0.02, and 1000 ㎍/㎖ 93.19±0.04%. There was no significant cytotoxicity of LFE. NO production was significantly decreased to LFE 50 ㎍/㎖ 79.40±2.64%, 100 ㎍/㎖ 55.01±5.36%, and 200 ㎍/㎖ 30.93±3.11%. Also, the NOS2 gene expression was significantly reduced to LFE 50 ㎍/㎖ 0.94±0.11, 100 ㎍/㎖ 0.59±0.05, and 200 ㎍/㎖ 0.32±0.04. This result objectively confirmed the antioxidant effect of Gomchwi. We will continue to conduct in-depth research. Therefore, it is believed that the possibility of using Gomchwi as a cosmetic and functional food material can be established.

본 연구는 강원도 태백시에서 관리 재배된 국내산 곰취(Ligularia fischen)의 70% 에탄올 추출물(LFE)을 활용하여 항산화 활성을 확인하였다. 총 폴리페놀과 플라보노이드 함량을 측정하였으며, DPPH와 ABTS 라디칼 소거능을 측정하였다. 세포독성 측정 후, NO 생성량을 측정하였으며, 관련 유전자인 NOS2의 발현량을 측정하여 그 결과를 확인하였다. LFE의 총 폴리페놀과 플라보노이드 함량은 각각 113.97±0.37 mg GAE/g과 29.22±2.06 mg QE/g으로 확인되었다. DPPH 라디칼 소거능을 측정한 결과, LFE 25 ㎍/㎖ 11.26±0.95%, 50 ㎍/㎖ 17.12±0.63%, 100 ㎍/㎖ 29.54±0.36%, 250 ㎍/㎖ 68.31±0.28%, 500 ㎍/㎖ 75.12±0.05% 및 1000 ㎍/㎖ 75.75±1.57%로 라디칼 소거능을 나타냈으며, ABTS 라디칼 소거능을 측정한 결과, LFE 25 ㎍/㎖ 13.75±0.21%, 50 ㎍/㎖ 26.71±0.20%, 100 ㎍/㎖ 56.92±0.22%, 250 ㎍/㎖ 91.30±0.12%, 500 ㎍/㎖ 93.40±0.02 및, 1000 ㎍/㎖ 93.19±0.04%로 라디칼 소거능을 나타냈다. LFE의 유의한 세포독성은 나타나지 않았다. NO 생성량은 LFE 50 ㎍/㎖ 79.40±2.64%, 100 ㎍/㎖ 55.01±5.36%, 200 ㎍/㎖ 30.93±3.11%로 유의적인 감소가 나타났으며, NOS2 유전자 발현량은 LFE 50 ㎍/㎖ 0.94±0.11, 100 ㎍/㎖ 0.59±0.05, 200 ㎍/㎖ 0.32±0.04로 유의적인 감소가 나타났다. 본 결과는 곰취의 항산화 효능을 객관적으로 확인하였으며, 향 후 지속적인 심화 연구를 통해 본 곰취를 활용하여 화장품 및 기능성 식품 소재로서의 활용 가능성을 확립할 수 있을 것이라 사료된다.

Keywords

Acknowledgement

본 연구는 2020년 대전대학교 LINC+ 산학공동개발과제를 통하여 진행되었음

References

  1. J. P. Baek, A. M. Mahmuda, I. L. Choi, H. S. Yoon, Y. S. Kim, W. G. Park, M. C. Kwon, H. M. Kang, "Comparison of Internal Quality and Volatile Aromatic Compounds in several Ligularia Spp. Protected Horticulture and Plant Factory", Protected Horticulture and Plant Factory, Vol.24, No.1 pp. 21-26, (2015). https://doi.org/10.12791/KSBEC.2015.24.1.021
  2. B. H. Park, M. Kim, E. R. Jeon, "Quality Characteristics of Tofu Added Ligularia Fischeri Powder", Journal of the Korean Society of Food Culture, Vol.28, No.5 pp. 495-501, (2013). https://doi.org/10.7318/KJFC/2013.28.5.495
  3. S. D. Cho, G. H. Kim, "Food Product Development and Quality Characteristics of Ligularia Fischeri for Food Resources", Korean Journal of Food Preservation, Vol.12, No.1 pp. 43-47, (2005).
  4. Y. J. Woo, S. R. Shin, J. Y. Hong, "Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods", 1. Korean Journal of Food Preservation, Vol.24, No.8 pp. 1113-1121, (2017). https://doi.org/10.11002/kjfp.2017.24.8.1113
  5. S. M. Kim, S. W. Kang, B. H. Um, "Extraction Conditions of Radical Scavenging Caffeoylquinic Acids from Gomchui(Ligularia Fischeri) Tea.", Journal of the Korean Society of Food Science and Nutrition, Vol.39, No.3 pp. 399-405, (2010). https://doi.org/10.3746/JKFN.2010.39.3.399
  6. H. Y. Lee, E. J. Jeong, S. Y. Jeon, M. S. Cho, W. J. Cho, H. D. Kim, Y. J. Cha, "Comparison of Volatile Flavor Compounds of Domestic Onions Harvested in various Regions", Journal of the Korean Society of Food Science and Nutrition, Vol.37, No.12 pp. 1609-1614, (2008). https://doi.org/10.3746/JKFN.2008.37.12.1609
  7. J. P. Baek, "Comparisons of Concentration in Functional and Volatile Components of several Wild Baby Vegetables", Journal of Agricultural, Life and Environmental Sciences, Vol.32, No.1 pp. 11-19, (2020).
  8. H. J. Lee, H. J. Lim, D. Kim, B. Y. Sim, M. H. Lim, "Anti-Inflammatory Effect of Cornus Officinalis Fruit Extract for Potential of Cosmetic Ingredient", Korean Journal of Aesthetics and Cosmetology, Vol.13, No.4 pp. 461-468, (2015).
  9. H. Azaizeh, S. Fulder, K. Khalil, O. Said, "Ethnobotanical Knowledge of Local Arab Practitioners in the Middle Eastern Region", Fitoterapia, Vol.74, No.1-2 pp. 98-108, (2003). https://doi.org/10.1016/S0367-326X(02)00285-X
  10. B. Halliwell, J. M. Gutteridge, C. E. Cross, "Free Radicals, Antioxidants, and Human Disease: Where are we Now?", Journal of Laboratory and Clinical Medicine, Vol.119, No.6 pp. 598-620, (1992).
  11. S. Pastore, L. Korkina, "Redox Imbalance in T Cell-Mediated Skin Diseases", Mediators of Inflammation, Vol.2010, pp. 1-9, (2010).
  12. H. J. Lim, H. J. Lee, M. H. Lim, "Comparison of Antioxidant and Anti-Inflammatory Activity of Korean Houttuynia Cordata Thunb. Extracts", Journal of the Korean Applied Science and Technology, Vol.38, No.1 pp. 217-227, (2021). https://doi.org/10.12925/JKOCS.2021.38.1.217
  13. J. S. Park, "Walnut Husk Ethanol Extract Possess Antioxidant Activity and Inhibitory Effect of MMP-1 Expression Induced by Tumor Necrosis Factor Alpha in Human Keratinocyte", Korean Journal of Aesthetics and Cosmetology, Vol.11, No.4 pp. 715-719, (2013).
  14. S. C. Hong, J. A. Jun, D. H. Kim, "Comparative Study of Antioxidant Abilities on Prunus Yedoensis and Betula Platyphylla Var. Japonica.", Korean Journal of Oriental Physiology & Pathology, Vol.27, No.4 pp. 391-399, (2013).
  15. J. S. Hong, B. G. Kang, Y. S. Jang, S. H. Kim, Z. Wang, Y. H. Park, J. H. Park, S. S. Lim, "Studies on Standardization of Licorice Based on its Active Components with on-Line HPLC Bioassay System", Korean Journal of Plant Resources, Vol.27, No.5 pp. 401-414, (2014). https://doi.org/10.7732/KJPR.2014.27.5.401
  16. H. J. Lee, H. J. Lim, M. H. Lim, "The Activity of Anti-oxidation of Cinnamomum loureiroi Extract", Journal of the Korean Applied Science and Technology, Vol.37, NO.6, pp. 1583-1590, (2020). https://doi.org/10.12925/JKOCS.2020.37.6.1583
  17. L. R. Ferguson, M. Philpott, N. Karunasinghe, "Oxidative DNA Damage and Repair: Significance and Biomarkers", The Journal of Nutrition, Vol.136, No.10 pp. 2687S-2689S, (2006). https://doi.org/10.1093/jn/136.10.2687S
  18. R. Tripathi, H. Mohan, J. P. Kamat, "Modulation of Oxidative Damage by Natural Products", Food Chemistry, Vol.100, No.1 pp. 81-90, (2007). https://doi.org/10.1016/j.foodchem.2005.09.012
  19. H. S. Nam, J. W. Jung, D. W. Kim, H. C. Ha, "Antioxidant and Anti-Inflammatory Activities of Hot Water Extracts of Ligularia Fischeri", Korean Journal of Food Preservation, Vol.24, No.6 pp. 834-841, (2017). https://doi.org/10.11002/KJFP.2017.24.6.834
  20. Y. j. Woo, S. R. Shin, J. Y. Hong, "Study on Antioxidant and Physiological Activities of Extract from Ligularia Fischeri by Extraction Methods", Korean Journal of Food Preservation Vol.24, No.8 pp. 1113-1121, (2017). https://doi.org/10.11002/KJFP.2017.24.8.1113
  21. R. A. A. Lelono, S. Tachibana, K. Itoh, "In Vitro Antioxidative Activities and Polyphenol Content of Eugenia Polyantha Wight Grown in Indonesia", Pakistan Journal of Biological Sciences, Vol.12, No.24 pp. 1564-1570, (2009). https://doi.org/10.3923/pjbs.2009.1564.1570
  22. J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, Y. Wu, "Optimization of the Extraction of Polyphenols from Grapes Seed Meal by Aqueous Ethanol Solution.", Journal of Food Agriculture and Environment, Vol.1, pp. 42-47, (2006).
  23. H. J. Lee and M. H. Lim, "Whitening Activities of Extracts of Seomaeyakssuk (Artemisia Argyi H.)", Journal of the Korean Applied Science and Technology, Vol.37, No.2 pp. 241-249, (2020).
  24. H. J. Lee, B. Y. Sim, J. W. Bak, D. H. Kim, "Effect of Gami-Sopungsan on Inflammation and DNCB-Induced Dermatitis in NC/Nga in Mice.", Korean Journal of Oriental Physiology & Pathology, Vol.28, No.2 pp. 146-153, (2014).
  25. M. Lechner, P. Lirk, J. Rieder, "Lechner M, Lirk P, Rieder JInducible Nitric Oxide Synthase (iNOS) in Tumor Biology: The Two Sides of the Same Coin. Semin Cancer Biol 15:277-289", Seminars in Cancer Biology, Vol.15, No.4 pp. 277-289, (2005).
  26. J. Zhao, "Interplay among Nitric Oxide and Reactive Oxygen Species: A Complex Network Determining Cell Survival Or Death", Plant Signaling & Behavior, Vol.2, No.6 pp. 544-547, (2007). https://doi.org/10.4161/psb.2.6.4802
  27. C. Y. Yim, "Nitric Oxide and Cancer", The Korean Journal of Medicine, Vol.78, No.4 pp. 430-436, (2010).