산업과 과학 (Advanced Industrial SCIence)

중소기업융합학회 (Convergence Society for SMB)
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흑마늘박 추출물의 항산화활성 및 항염효과

Anti-oxidative and Anti-inflammatory Effects of Black Garlic Pomace Extract

  • 투고 : 2023.02.12
  • 심사 : 2023.03.20
  • 발행 : 2023.03.30
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초록

본 연구에서는 흑마늘 제조 시 발생하는 부산물을 이용하여 기능성 사료 첨가제룰 개발하기 위한 사전 실험으로 수행되었다. 흑마늘박의 항산화 활성과 면역증강 활성을 측정하였으며 흑마늘박의 항산화 활성을 측정한 결과 흑마늘박이 항산화 활성이 있는 것으로 나타났다. 실험에 사용된 시료중 흑마늘박을 포함한 식물성 시료의 면역증강 활성을 실험하기 위해 Nitric oxide(NO) assay 실험을 한 결과 식물성 추출물인 흑마늘박, 섬쑥부쟁이, MIX가 최고 농도에서 LPS(100%)대비 각각 흑마늘박(69.4%), 섬쑥부쟁이(35.9%), MIX(45.3%)의 NO를 생성하였다. 따라서, 흑마늘박이 항염증 효과를 함유하고 있고 흑마늘박과 섬쑥부쟁이의 최적의 혼합비를 선정한다면 항염증 효과를 함유하고 있는 사료 첨가제로써 충분한 가치가 있을 것으로 사료된다.

This study was performed as a preliminary experiment to develop functional feed additives using by-products generated during the production of black garlic. Therefore antioxidant and immune enhancing activity of black garlic pomace were measured. As a result of measuring the antioxidant activity of black garlic pomace, it was found antioxidant activity. Nitric oxide (NO) assay was performed to test the immune enhancing activity of vegetable samples including black garlic pomace among the samples used in the experiment. As a result of the NO assay experiment, highest concentrations of black garlic pomace, aster glehni, and MIX form produced NO, which Garlic pomace (69.4%), aster glehni (35.9%), and MIX (45.3%), respectively, compared to LPS (100%). In conclusion, it is considered that black garlic pomace contains an anti-inflammatory effect, and if the optimal mixing ratio of black garlic pomace and aster glehni is selected, it will be of sufficient value as a feed additive containing an anti-inflammatory effect.

키워드

과제정보

This study was supported by the Yeongcheon-si organized research expenses for the SME(Small and Medium Size Enterprises) Innovation Technology Development Support Project (Yeongcheon-si).

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