DOI QR코드

DOI QR Code

들깨 가식부위별 최적 추출 조건 확립을 위한 항산화 및 항염증 활성 평가

Antioxidant and Anti-Inflammatory Effects on Optimal Extraction Conditions of Different Edible Parts of Perilla (Perilla frutescens L.)

  • 김민영 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 김정인 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 김상우 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 김성업 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 오은영 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 이정은 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 이은수 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 안연주 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 이명희 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과) ;
  • 김춘송 (농촌진흥청 국립식량과학원 남부작물부 밭작물개발과)
  • Min Young Kim (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jung In Kim (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sang Woo Kim (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sungup Kim (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Eunyoung Oh (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jeongeun Lee (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Eunsoo Lee (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Yeon Ju An (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Myoung Hee Lee (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choon-Song Kim (Upland Crop Breeding Research Division, Dept. of Sourthern Area Crop Science, National Institute of Crop Science, RDA)
  • 투고 : 2023.11.13
  • 심사 : 2023.12.07
  • 발행 : 2023.12.31

초록

This study was performed to investigate antioxidant and anti-inflammatory activities of perilla(Perilla frutescens L.) seed, flower and leaf according to extraction condition. Perilla seed extracts(PSE), perilla flower extracts(PFE), perilla leaf extracts(PLE) was extracted by stirring extraction (STE, 25℃), shaking extraction (SHE, 80℃), and sonication assisted extraction(SAE, 25℃) with 94% ethanol, 60% ethanol and distilled water, followed by analysis of total polyphenol and flavonoid and testing radical scavenging activities. The highest total polyphenol content (5.47, 9.36, 38.58 mg gallic acid equivalent/g), total flavonoid content(5.77, 8.62, 46.44 mg catechin equivalent/g), ABTS(10.68, 19.46, 63.56 mg trolox equivalent/g) and DPPH(6.51, 7.69, 79.73 mg trolox equivalent/g) radical scavenging activity of PSE, PFE and PLE was observed in the HWE with 60% ethanol,. Among the three extraction method, SHE provided the best results for yield, polyphenol, flavonoid content of perilla seed, flower, leaf in comparison to STE or SAE. SHE with 60% ethanol of perilla seed, flower, leaf more effectively inhibited secretion of nitric oxide(NO) and pro-inflammatory cytokine in RAW 264.7 macrophage exposed to LPS compared to other extraction solvent and method. Therefore, these extracts obtained from perilla seed, flower, leaf could be used antioxidant and anti-inflammatory ingredients in the food industry.

키워드

과제정보

본 논문은 농촌진흥청 연구사업(과제번호: PJ01678501) 지원에 의해 이루어진 것입니다.

참고문헌

  1. Ahmed HM, Tavaszi-Sarosi S. 2019. Identification and quantification of essential oil content and composition, total polyphenols and antioxidant capacity of Perilla frutescens (L.) Britt. Food Chem 275:730-738  https://doi.org/10.1016/j.foodchem.2018.09.155
  2. Ahn YJ, Kim JI, Kim S, Kim S, Oh E, Lee J, Lee E, Yoo E, Sung JS, Lee MH, Kim CS, Kim MY. 2023. Functional components and antioxidant activities of perilla leaf genetic resource. Korean J Food Nutr 36:379-386 
  3. Asif M. 2011. Health effects of omega-3,6,9 fatty acids: Perilla frutescens is a good example of plant oils. Orient Pharm Exp Med 11:51-59  https://doi.org/10.1007/s13596-011-0002-x
  4. Azmir J, Zaidul ISM, Rahman MM, Sharif KM, Mohamed A, Sahena F, Jahurul MHA, Ghafoor K, Norulaini NAN, Omar AKM. 2013. Techniques for extraction of bio active compounds from plant materials: A review. J Food Eng 117:426-436  https://doi.org/10.1016/j.jfoodeng.2013.01.014
  5. Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387  https://doi.org/10.1016/j.foodchem.2005.08.004
  6. Chumphukam O, Pintha K, Khanaree C, Chewonarin T, Chaiwangyen W, Tantipaiboonwong P, Suttajit M, Khantamat O. 2018. Potential anti-mutagenicity, antioxidant, and anti-inflammatory capacities of the extract from perilla seed meal. J Food Biochem 42: e12556 
  7. Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50:3010-3014  https://doi.org/10.1021/jf0115589
  8. Feghali CA, Wright TM. 1997. Cytokines in acute and chronic inflammation. Front Biosci 2:12-26  https://doi.org/10.2741/A171
  9. Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee J, Jeong HS. 2011. Antioxidant component and activity of dropwort (Oenanthe javanica) ethanol extracts. J Korean Soc Food Sci Nutr 40:316-320  https://doi.org/10.3746/jkfn.2011.40.2.316
  10. Hyun KW, Kim JH, Song KJ, Lee JB, Jang JH, Kim YS, Lee JS. 2003. Physiological functionality in Geumsan perilla leaves from greenhouse and field cultivation. Korean J Food Sci Technol 35:975-979 
  11. Ishiyama M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno KA. 1996. A combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazolium salt, neutral red and crystal violet. Biol Pharm Bull 19:1518-1520  https://doi.org/10.1248/bpb.19.1518
  12. Jeon IH, Kim HS, Kang HJ, Lee HS, Jeong SI, Kim SJ, Jang SI. 2014. Anti-inflammatory and antipruritic effects of luteolin from perilla (P. frutescens L.) leaves. Molecules 19:6941-6951  https://doi.org/10.3390/molecules19066941
  13. Jeong DH, Kang BK, Kim KBWR, Kim MJ, Ahn DH. 2014. Anti-inflammatory activity of Sargassum micracanthum water extract. J Appl Biol Chem 57:227-234  https://doi.org/10.3839/jabc.2014.036
  14. Jun HI, Jang SW, Oh HH, Jeong DY, Song GS. 2019. Antioxindant activity and anthocyanin analysis of blueberry with different extraction conditions. J Korean Soc Food Sci Nutr 48:1223-1232  https://doi.org/10.3746/jkfn.2019.48.11.1223
  15. Kim HY, Lee HG, Seo HY, Seo WD, Lee MJ, Song SY, Kim JI, Choi JY. 2022. Antioxidant activities of Korean perilla leaves (Perilla frutescens) by various cultivars. Korean J Food Nutr 35:453-463 
  16. Kim JH, Kim HY, Kang SY, Kim JB, Kim YH, Jin CH. 2018. Chemical constituents from Apios americana and their inhibitory activity on tyrosinase. Molecules 23:232 
  17. Kim KC, Kim JS. 2020. Effect of varying ethanol concentrations on the extraction properties and physiological activity of Artemisia annua L. Korean J Food Sci Technol 52:130-137 
  18. Kim MJ, Bae NY, Kim KBWR, Park JH, Park SH, Choi JS, Ahn DH. 2016. Anti-inflammatory effect of Grateloupia imbricata Holmes ethanol extract on LPS-induced RAW 264.7 cells. J Korean Soc Food Sci Nutr 45:181-187  https://doi.org/10.3746/jkfn.2016.45.2.181
  19. Kim MY, Kim HJ, Kim MH, Lee JY, Lee YY, Lee BK, Lee BW. 2019. Changes in the physiological activities of peanut and defatted peanut extracts according to cultivars. J Korean Soc Food Sci Nutr 48:847-855  https://doi.org/10.3746/jkfn.2019.48.8.847
  20. Kwon YR, Lee HR, Hwang SH, Kwon OJ, Youn KS. 2016. Antioxidant activities and physiological properties of Euphorbia humifusa extracts prepared using different solvents. Korean J Food Preserv 23:252-258  https://doi.org/10.11002/kjfp.2016.23.2.252
  21. Lee HA, Han JS. 2012. Anti-inflammatory effect of Perilla frutescens (L.) Britton var. frutescens extract in LPS-stimulated RAW 264.7 macrophages. Prev Nutr Food Sci 17:109-115  https://doi.org/10.3746/pnf.2012.17.2.109
  22. Lin ES, Li CC, Chou HJ. 2014. Evaluation of the antioxidant and antiradical activities of perilla seed, leaf and stalk extracts. J Med Plants Res 8:109-115  https://doi.org/10.5897/JMPR10.215
  23. Masters SL, Simon A, Aksentijevich I, Kastner DL. 2009. Horror autoinflammaticus: The molecular pathophysiology of autoinflammatory disease. Annu Rev Immunol 27:621-668  https://doi.org/10.1146/annurev.immunol.25.022106.141627
  24. Middleton E Jr, Kandaswami C. 1992. Effects of flavonoids on immune and inflammatory cell functions. Biochem Pharmacol 43:1167-1179  https://doi.org/10.1016/0006-2952(92)90489-6
  25. Mills C. 2012. M1 and M2 macrophages: Oracles of health and disease. Crit Rev Immunol 32:463-488  https://doi.org/10.1615/CritRevImmunol.v32.i6.10
  26. Naeimi AF, Alizadeh M. 2017. Antioxidant properties of the flavonoid fisetin: An updated review of in vivo and in vitro studies. Trends Food Sci Technol 70:34-44  https://doi.org/10.1016/j.tifs.2017.10.003
  27. Nam JH, Park SJ. 2019. Inhibitory effects of ethanol extract from Vicia amoena on LPS (Lipopolysaccharide) indeed nitric oxide and prostaglandin E2 production in RAW 264.7 macrophage cell. Asia-pac J Multimedia Serv Convergent Art Humanit Sociol 9:443-450 
  28. Ovchinnikov DA. 2008. Macrophages in the embryo and beyond: Much more than just giant phagocytes. Genesis 46:447-462  https://doi.org/10.1002/dvg.20417
  29. Shin JH, Lee SJ, Seo JK, Cheon EW, Sung NJ. 2008. Antioxidant activity of hot-water extract from yuza (Citrus junos Sieb ex Tanaka) peel. J Life Sci 18:1745-1751  https://doi.org/10.5352/JLS.2008.18.12.1745
  30. Sung Y, Seo SY. 2016. Awareness of temples food for popularizing traditional temple food preference and food research. Korean J Tour Res 31:311-330  https://doi.org/10.21719/KJTR.31.5.16
  31. Tatiya AU, Tapadiya GG, Kotecha S, Surana SJ. 2011. Effect of solvents on total phenolics, antioxidant and antimicrobial properties of Bridelia retusa Spreng. stem bark. Indian J Nat Prod Resour 2:442-447 
  32. Xu B, Chang SKC. 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and anti-oxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. J Agric Food Chem 57:4754-4764  https://doi.org/10.1021/jf900695s
  33. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem64:555-559 https://doi.org/10.1016/S0308-8146(98)00102-2