Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Biological activity of functional foods and anti-microbial activity of phenolics from Sambucus sieboldiana var. pendula leaves

  • Park, Hye-Jin (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Eun-Ho (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Jeong, Da-Eun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Han, Chae-Won (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Byung-Oh (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kang, In-Kyu (School of Applied Biosciences, Kyungpook National University) ;
  • Cho, Young-Je (School of Food Science & Biotechnology, Kyungpook National University)
  • Received : 2022.03.20
  • Accepted : 2022.06.14
  • Published : 2022.08.31
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Abstract

This study aimed to investigate the biological and antibacterial activities of phenolics from Sambucus sieboldiana var. pendula leaf extract. The phenolic contents of the S. sieboldiana var. pendula extracted with water and ethanol was 11.60 and 12.39 mg/g, respectively. The inhibitory effects of the water and ethanol extracts on the angiotensin converting enzyme (ACE) were 71.94-92.08 and 48.42-78.33%, respectively, and on xanthine oxidase (XOase) were 42.11-100 and 35.61-100%, respectively, at a phenolic concentration of 50-200 ㎍/mL. All these effects were found to be concentration-dependent. Additionally, the leaf extracts exhibited excellent antibacterial activities against Streptococcus mutans, Staphylococcus aureus, and Propionibacterium acnes. Hence, S. sieboldiana var. pendula was confirmed to have excellent antihypertensive, antigout, and antimicrobial properties.

Keywords

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