구기자의 주요 화학 성분을 분석하고 이들 성분의 생리 활성을 탐색 하고자 미생물의 생육, 흰쥐의 대사실험, 생리활성 물질 및 항산화 효과 등을 조사하였다. 1. 구기자의 화학 성분 1) 건조 구기자의 일반성분은 조단백질 21.9%, 조지방질 14.2%, 조섬유 13.5%, 조회분 5.8%, 총당 30.1% 이었으며, 무기질은 Ca(++)의 함량(338-512mg/100g)이 가장 많았고 품종에 따른 차이는 없었다. 2) 유리 아미노산이 17종 분리되었으며 열매(11.46%) 중에는 glutamic acid가 2.6%로 가장 많았으며, ...
구기자의 주요 화학 성분을 분석하고 이들 성분의 생리 활성을 탐색 하고자 미생물의 생육, 흰쥐의 대사실험, 생리활성 물질 및 항산화 효과 등을 조사하였다. 1. 구기자의 화학 성분 1) 건조 구기자의 일반성분은 조단백질 21.9%, 조지방질 14.2%, 조섬유 13.5%, 조회분 5.8%, 총당 30.1% 이었으며, 무기질은 Ca(++)의 함량(338-512mg/100g)이 가장 많았고 품종에 따른 차이는 없었다. 2) 유리 아미노산이 17종 분리되었으며 열매(11.46%) 중에는 glutamic acid가 2.6%로 가장 많았으며, aspartic acid, leucine, alanine순이었고, 씨(16,34%) 중에는 glutamic acid가 3.57%로 가장 많았고, aspartic acid, arginine, leucine, valine순이었다. 필수 아미노산의 함량비는 총아미노산의 30%이었으며, 특히 threonine, methionine, lysine 함량이 많았다. 3) 유리당은 194.9mg/g으로 fructose와 g1ucose가 98%, sucrose는 2%이었으며, maltose는 미량 검출되었다. 총유기산은 26.84mg/g으로 7종이 확인되었고, citric acid가 12.6mg/g로 가장 많았으며 malic acid, lactic acid, succinic acid순이었다. 4) 지방산 조성은 linoleic acid, oleic acid, palmitic acid가 총지방산의 83~90%를 차지하였고, 충 지방중 중성지질이 83.3%, 당지질이 13,3%, 인지질이 2,8%이었다. 5) 구기자의 특수성분으로 페놀화합물은 0.57%, rutin은 0.35mg%이 었으며, betaine은 구기자에 0.74%(구기순의 경우 0.52%), 함유되었다. 또한 총 식이섬유는 21.2%이었고, 조섬유량과의 비는 3.56이었다. Tocopherol류는 구기자에 α-tocoperol 90.38㎍/g, δ-tocoperol 126,59㎍/g, 구기엽에는 α-tocoperol 120±30㎍/g, β-tocopherol 150±50㎍/g 함유되었다. 6) 구기자의 향기성분은 56종이 확인되었으며, alcohol류 11종, ester류 13종, aldehyde류 5종, acid류 6종, hydrocarbon류 6종, ketone류 5종, furan류 5종, pyrazine류 3종, 기타 2종 등으로 구성되어있었다. 주요 향기성분은 furan, tetramethyl pyrazine, hexadeca-noic acid ester, ethyl linolate, methyl buthanal 등이었다. 2. 미생물 생리활성 1) 구기자의 물 및 메탄을 추출물이 미생물의 중식에 미치는 영향은 Saccharomyces cerevisiae와 Aspergillus niger는 첨가량이 많아질수록 중식에 효과가 있었으며, Lactobacillus casei는 0.5%이상 첨가구 에서는 저해를 나타내었다. 2) 구기자의 물 및 메탄을 추출물은 증식좌정에서 침가량이 많을수록 S.cerevisiae, L.casei, Asp.niger 모두 pH변화 폭을 감소시켰다. 3) L.carei는 물 추출물 0.5%첨가구에서 산 생성이 가장 많았고, 메탄올 추출물은 첨가량이 적을수록 산 생성이 많았다. Asp.niger는 물 및 메탄올 0.5%첨가구가 산 생성이 가장 많았고 발효기간이 길수록 현저히 증가하였다. 한편 S.cerevisiae의 알콜 생성량은 각 추출물의 첨가량이 많을수록 현저하게 증가하였다. 3. 구기자 추출물의 대사실험 1) Alloxan으로 당뇨를 유발시킨 흰쥐에 구기자 추출물은 total cholesterol의 강하작용이 확인되었고, blood glucose, triglyceride, blood urea nitrogen의 감소도 있었으나 creatinine의 조절 효과는 나타나지 않았다. 2) CCl_(4)로 손상된 흰쥐의 간회복에 미치는 구기자의 추출물은 triglyceride의 함량과 ALP 효소활성을 감소시켜 간회복에 효과가 인정되었으며 ALT, AST, LDH의 효소활성은 약간의 효과가 있었으나 total bilirubin, BUN, creatinine 등은 효과가 없었다. 3) Ethanol로 손상된 흰쥐의 간회복에 미치는 구기자 추출물의 효과는 BUN, creatinine, triglyceride와 ALP 효소활성의 검증에서 간회복 효과가 인정되었으며 ALT, AST, LDH의 효소활성 및 total bilirubin에서도 약간의 효과가 었어 CCl_(4)로 인한 손상에서 보다 alcohol에 의한 손상에 대하여 구기자 추출물의 효과가 더 큰 것으로 나타났다. 4. 구기자의 생리활성 물질 탐색 1) 항보체계에 대한 활성의 기준은 ITCH_(50) 60% 이상으로서 구기자의 메탄올 추출물은 53.9%, 지골피의 물 추출물은 47.9%을 각각 나타내어 그 활성이 낮았다. 2) Angiotensin converting enzyme의 저해활성을 IC_(50)으로 나타낼 때 물 추출물은 구기자, 구기순, 지골피예서 32-40%의 활성을 나타내었고, 메탄올 추출물은 지골피에서 34%의 찰성을 나타내었다. 3) Superoxide dismutase의 활성은 물 추출물보다 메탄을 추출물에서 높았으며, 그 부위별로는 구기엽, 구기순, 지골피, 구기자 순이었다. 4) 구기자의 항산화 활성은 에테르 분획에서 나타났고, 분리된 에테르 분획 중에서는 클로로포름과 메탄올 혼합액 분획이 뚜했한 항산화 효과를 나타내었다.
구기자의 주요 화학 성분을 분석하고 이들 성분의 생리 활성을 탐색 하고자 미생물의 생육, 흰쥐의 대사실험, 생리활성 물질 및 항산화 효과 등을 조사하였다. 1. 구기자의 화학 성분 1) 건조 구기자의 일반성분은 조단백질 21.9%, 조지방질 14.2%, 조섬유 13.5%, 조회분 5.8%, 총당 30.1% 이었으며, 무기질은 Ca(++)의 함량(338-512mg/100g)이 가장 많았고 품종에 따른 차이는 없었다. 2) 유리 아미노산이 17종 분리되었으며 열매(11.46%) 중에는 glutamic acid가 2.6%로 가장 많았으며, aspartic acid, leucine, alanine순이었고, 씨(16,34%) 중에는 glutamic acid가 3.57%로 가장 많았고, aspartic acid, arginine, leucine, valine순이었다. 필수 아미노산의 함량비는 총아미노산의 30%이었으며, 특히 threonine, methionine, lysine 함량이 많았다. 3) 유리당은 194.9mg/g으로 fructose와 g1ucose가 98%, sucrose는 2%이었으며, maltose는 미량 검출되었다. 총유기산은 26.84mg/g으로 7종이 확인되었고, citric acid가 12.6mg/g로 가장 많았으며 malic acid, lactic acid, succinic acid순이었다. 4) 지방산 조성은 linoleic acid, oleic acid, palmitic acid가 총지방산의 83~90%를 차지하였고, 충 지방중 중성지질이 83.3%, 당지질이 13,3%, 인지질이 2,8%이었다. 5) 구기자의 특수성분으로 페놀화합물은 0.57%, rutin은 0.35mg%이 었으며, betaine은 구기자에 0.74%(구기순의 경우 0.52%), 함유되었다. 또한 총 식이섬유는 21.2%이었고, 조섬유량과의 비는 3.56이었다. Tocopherol류는 구기자에 α-tocoperol 90.38㎍/g, δ-tocoperol 126,59㎍/g, 구기엽에는 α-tocoperol 120±30㎍/g, β-tocopherol 150±50㎍/g 함유되었다. 6) 구기자의 향기성분은 56종이 확인되었으며, alcohol류 11종, ester류 13종, aldehyde류 5종, acid류 6종, hydrocarbon류 6종, ketone류 5종, furan류 5종, pyrazine류 3종, 기타 2종 등으로 구성되어있었다. 주요 향기성분은 furan, tetramethyl pyrazine, hexadeca-noic acid ester, ethyl linolate, methyl buthanal 등이었다. 2. 미생물 생리활성 1) 구기자의 물 및 메탄을 추출물이 미생물의 중식에 미치는 영향은 Saccharomyces cerevisiae와 Aspergillus niger는 첨가량이 많아질수록 중식에 효과가 있었으며, Lactobacillus casei는 0.5%이상 첨가구 에서는 저해를 나타내었다. 2) 구기자의 물 및 메탄을 추출물은 증식좌정에서 침가량이 많을수록 S.cerevisiae, L.casei, Asp.niger 모두 pH변화 폭을 감소시켰다. 3) L.carei는 물 추출물 0.5%첨가구에서 산 생성이 가장 많았고, 메탄올 추출물은 첨가량이 적을수록 산 생성이 많았다. Asp.niger는 물 및 메탄올 0.5%첨가구가 산 생성이 가장 많았고 발효기간이 길수록 현저히 증가하였다. 한편 S.cerevisiae의 알콜 생성량은 각 추출물의 첨가량이 많을수록 현저하게 증가하였다. 3. 구기자 추출물의 대사실험 1) Alloxan으로 당뇨를 유발시킨 흰쥐에 구기자 추출물은 total cholesterol의 강하작용이 확인되었고, blood glucose, triglyceride, blood urea nitrogen의 감소도 있었으나 creatinine의 조절 효과는 나타나지 않았다. 2) CCl_(4)로 손상된 흰쥐의 간회복에 미치는 구기자의 추출물은 triglyceride의 함량과 ALP 효소활성을 감소시켜 간회복에 효과가 인정되었으며 ALT, AST, LDH의 효소활성은 약간의 효과가 있었으나 total bilirubin, BUN, creatinine 등은 효과가 없었다. 3) Ethanol로 손상된 흰쥐의 간회복에 미치는 구기자 추출물의 효과는 BUN, creatinine, triglyceride와 ALP 효소활성의 검증에서 간회복 효과가 인정되었으며 ALT, AST, LDH의 효소활성 및 total bilirubin에서도 약간의 효과가 었어 CCl_(4)로 인한 손상에서 보다 alcohol에 의한 손상에 대하여 구기자 추출물의 효과가 더 큰 것으로 나타났다. 4. 구기자의 생리활성 물질 탐색 1) 항보체계에 대한 활성의 기준은 ITCH_(50) 60% 이상으로서 구기자의 메탄올 추출물은 53.9%, 지골피의 물 추출물은 47.9%을 각각 나타내어 그 활성이 낮았다. 2) Angiotensin converting enzyme의 저해활성을 IC_(50)으로 나타낼 때 물 추출물은 구기자, 구기순, 지골피예서 32-40%의 활성을 나타내었고, 메탄올 추출물은 지골피에서 34%의 찰성을 나타내었다. 3) Superoxide dismutase의 활성은 물 추출물보다 메탄을 추출물에서 높았으며, 그 부위별로는 구기엽, 구기순, 지골피, 구기자 순이었다. 4) 구기자의 항산화 활성은 에테르 분획에서 나타났고, 분리된 에테르 분획 중에서는 클로로포름과 메탄올 혼합액 분획이 뚜했한 항산화 효과를 나타내었다.
The fruit(Gugija), leaves(Gugisuen) and root(Gigoipi) of Gugija (Lycium chinensis Miller) have been long used as food mledicine in the orient. But, very little information on the effective substance and biological and functional components were reported. This study from Gugija were carried out to ob...
The fruit(Gugija), leaves(Gugisuen) and root(Gigoipi) of Gugija (Lycium chinensis Miller) have been long used as food mledicine in the orient. But, very little information on the effective substance and biological and functional components were reported. This study from Gugija were carried out to obtain the fundamental data as a new functional food resource, elulcidate the active chemical components and verificate the various efficacy. Biological activity with microorganism, rat metablic test, biological functions and and antioxidative activity were also investigated. The results are summarized as follows : 1. Chemical composition 1) Proximate components of dried Gugija were consisted of crude protein of 21.9%, crude fat of 14.2%, crude fiber of 18.5%, ash of 5.8% and total sugar of 30.1%, Minerals cointent among analysed Gugija varieties were not significantly different, and C_(++)(338~512mg/100g) in the highest. 2) Seventeen amino acids were identified from Gugija, glutamic acid as the highest content was 2.6% of the total amino acids and followed aspartic acid, leucine and alanine in its orders. On the other hand, amino acid in seeds were glutamic acid, aspartic acid, arginine, leucine and valine in its orders. Essential amino acid was approximately 30% of total protein and threonine, methionine and lysine were high amount of these. 3) Free sugar of 194.9mg/g was mainly fructose and glucose, wherein sucrose was a relatively small amount maltose waltose was just appeared as a trace on chromatogram. Seven different organic acids(12.6mg/g) were identified, citric acid, malic atid, lactic acid, succinic acid were a relatively high amount versus the others. 4) The composition of fatty acids were not much different between varieties. 83% to 90% of fatty acids in all the varieties were belong to linoleic acid, oleic acid and palmitic acid. It was also classified into neutral lipid 83.3%, glycolipid 13.3% and phospholipid 2.85% by polarity fractionation. 5) The contents of phenolic compound and rutin were found to 0.57% and 0.35mg%, respectively. That of betaine were 0.74% and 0.52% in fruit(Gugija) and in bud(Gugisuen), respectively. Total dietary fiber was 21.3%, this was corresponing to 3.56 ratio of amount of total crude fiber. α-and β-tocopherol of 90.38㎍/g and 126,59㎍/g were contained in fruit, α-and β-tocopherol of 120±30㎍/g, 150±50㎍/g were in bud, respectively. 6) Fifty six different voiatile flavor components were identified. These included 11 alcohols, 13 esters, 5 aldehydes, 6 acids, 6 hydrocarbons, 5 ketones, 5 furans, 3 pyraBines and 2 others, The majer flavor components were furan, tetramethyl pyrazine, hexadecanoic acid ester, ethyl inolate and buthanol . 2. Biological activity of microorganism 1) Gugija extract by water and methanol affected the growth of Saccharomycess cerevisae and Aspergillus niger, which was increased with the addition of both Gugija extracts significantly The highest growth obtained with the addition of 0.5% Lactobacillus casei, but their growth was inhibited by adding above 0.5%. 2) Gugija extract by water and methanol affected the decrease pH with the addition of extracts, while S. cerevisae, L. casei and ,Asp. niger growth. 3) Gugija extract affected total acid produced by L. casei, the hinhest amount of was obtain with the addition of 0.5% extract by water, and total acid was decreased with the addition of extract by methanol. In the case of Asp. niger, amount of total acid was the highest by the addition of 0.5% extract by water and methanol, which was also increased significantly, while expanding fermentation time. Amount of alcohol produced by S. cerevifae increased with the addition of each extracts. 3. Rat metabolic test of Gugija extracts 1) Gugija extracts were significantly effective for decreasing cholestrol and were slightly effective blood glucose, triglyceride and blood urea nitrogen(BUN), but did not showed any effective result on modulation of creatinine amount to alloxan induced diabete in rats. 2) When the Gugija extracts were administered to the CCl_(4)-treated rats, triglyceride and ALP(alkaline phosphatase) level were considerably reduced and ALT(alanine aminotransperase), AST(aspartic aminotransperase) and LDH(lactate dehydrogenase) were reduced slightly. But total bilirubin, BUN and creatinine level were not changed. 3) Ethanol treated rats were shown that Gugija extracts were considerably effective on BUN, creatinine, triglyceriae and ALP activity. And it showed slightly effects on activitilfs of ALT, LDH and total bilirubin. 4. Biologically active functions in Gugija 1) It was generally known that anti-complementary activity should be higher than ICTH_(50) 60%. Anti-complementary activity were 53.9% in Gugij methanol extract, 47.9% in Gigolpi water extract, but it is considerable that purification or fractionation of this extract results in higher anti -complementary activity. 2) Inhibition activity of angiotensin converting enzyme(IC_50)) of water extract were appeared to all 30~40% range in Gugiyup, Gugija, Gugisuen and Gugolpi and 34% in methanol extract, respectively. 3) When 1 unit, as an activity of superoxide dismutase was denoted to corresponding amount to 50% inhibition for reduction of cytochrome C, Gugiyup, Gugisuen and Gugolpi had a considerable activity. But Gugiga showed slightly less activity ompared to those described above. 4). When antioxidative activity was measured to production of phosphatidylcholine peroxide substance, chloroform and methanol mixed fraction out of ether layer showed high antioxidation activity.
The fruit(Gugija), leaves(Gugisuen) and root(Gigoipi) of Gugija (Lycium chinensis Miller) have been long used as food mledicine in the orient. But, very little information on the effective substance and biological and functional components were reported. This study from Gugija were carried out to obtain the fundamental data as a new functional food resource, elulcidate the active chemical components and verificate the various efficacy. Biological activity with microorganism, rat metablic test, biological functions and and antioxidative activity were also investigated. The results are summarized as follows : 1. Chemical composition 1) Proximate components of dried Gugija were consisted of crude protein of 21.9%, crude fat of 14.2%, crude fiber of 18.5%, ash of 5.8% and total sugar of 30.1%, Minerals cointent among analysed Gugija varieties were not significantly different, and C_(++)(338~512mg/100g) in the highest. 2) Seventeen amino acids were identified from Gugija, glutamic acid as the highest content was 2.6% of the total amino acids and followed aspartic acid, leucine and alanine in its orders. On the other hand, amino acid in seeds were glutamic acid, aspartic acid, arginine, leucine and valine in its orders. Essential amino acid was approximately 30% of total protein and threonine, methionine and lysine were high amount of these. 3) Free sugar of 194.9mg/g was mainly fructose and glucose, wherein sucrose was a relatively small amount maltose waltose was just appeared as a trace on chromatogram. Seven different organic acids(12.6mg/g) were identified, citric acid, malic atid, lactic acid, succinic acid were a relatively high amount versus the others. 4) The composition of fatty acids were not much different between varieties. 83% to 90% of fatty acids in all the varieties were belong to linoleic acid, oleic acid and palmitic acid. It was also classified into neutral lipid 83.3%, glycolipid 13.3% and phospholipid 2.85% by polarity fractionation. 5) The contents of phenolic compound and rutin were found to 0.57% and 0.35mg%, respectively. That of betaine were 0.74% and 0.52% in fruit(Gugija) and in bud(Gugisuen), respectively. Total dietary fiber was 21.3%, this was corresponing to 3.56 ratio of amount of total crude fiber. α-and β-tocopherol of 90.38㎍/g and 126,59㎍/g were contained in fruit, α-and β-tocopherol of 120±30㎍/g, 150±50㎍/g were in bud, respectively. 6) Fifty six different voiatile flavor components were identified. These included 11 alcohols, 13 esters, 5 aldehydes, 6 acids, 6 hydrocarbons, 5 ketones, 5 furans, 3 pyraBines and 2 others, The majer flavor components were furan, tetramethyl pyrazine, hexadecanoic acid ester, ethyl inolate and buthanol . 2. Biological activity of microorganism 1) Gugija extract by water and methanol affected the growth of Saccharomycess cerevisae and Aspergillus niger, which was increased with the addition of both Gugija extracts significantly The highest growth obtained with the addition of 0.5% Lactobacillus casei, but their growth was inhibited by adding above 0.5%. 2) Gugija extract by water and methanol affected the decrease pH with the addition of extracts, while S. cerevisae, L. casei and ,Asp. niger growth. 3) Gugija extract affected total acid produced by L. casei, the hinhest amount of was obtain with the addition of 0.5% extract by water, and total acid was decreased with the addition of extract by methanol. In the case of Asp. niger, amount of total acid was the highest by the addition of 0.5% extract by water and methanol, which was also increased significantly, while expanding fermentation time. Amount of alcohol produced by S. cerevifae increased with the addition of each extracts. 3. Rat metabolic test of Gugija extracts 1) Gugija extracts were significantly effective for decreasing cholestrol and were slightly effective blood glucose, triglyceride and blood urea nitrogen(BUN), but did not showed any effective result on modulation of creatinine amount to alloxan induced diabete in rats. 2) When the Gugija extracts were administered to the CCl_(4)-treated rats, triglyceride and ALP(alkaline phosphatase) level were considerably reduced and ALT(alanine aminotransperase), AST(aspartic aminotransperase) and LDH(lactate dehydrogenase) were reduced slightly. But total bilirubin, BUN and creatinine level were not changed. 3) Ethanol treated rats were shown that Gugija extracts were considerably effective on BUN, creatinine, triglyceriae and ALP activity. And it showed slightly effects on activitilfs of ALT, LDH and total bilirubin. 4. Biologically active functions in Gugija 1) It was generally known that anti-complementary activity should be higher than ICTH_(50) 60%. Anti-complementary activity were 53.9% in Gugij methanol extract, 47.9% in Gigolpi water extract, but it is considerable that purification or fractionation of this extract results in higher anti -complementary activity. 2) Inhibition activity of angiotensin converting enzyme(IC_50)) of water extract were appeared to all 30~40% range in Gugiyup, Gugija, Gugisuen and Gugolpi and 34% in methanol extract, respectively. 3) When 1 unit, as an activity of superoxide dismutase was denoted to corresponding amount to 50% inhibition for reduction of cytochrome C, Gugiyup, Gugisuen and Gugolpi had a considerable activity. But Gugiga showed slightly less activity ompared to those described above. 4). When antioxidative activity was measured to production of phosphatidylcholine peroxide substance, chloroform and methanol mixed fraction out of ether layer showed high antioxidation activity.
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