Pepper (Capcicum annuum. L) belonging to the plant family ‘Solanaceae’ is the most frequently consumed plant species throughout the world. The pepper is widely used not only as a food material but also as a spice. Especially in Korea, the pepper is the most important spice in food because it is one ...
Pepper (Capcicum annuum. L) belonging to the plant family ‘Solanaceae’ is the most frequently consumed plant species throughout the world. The pepper is widely used not only as a food material but also as a spice. Especially in Korea, the pepper is the most important spice in food because it is one of the important ingredients in Gimchi, which is a traditional fermented food. Although the pepper has been cultivated in the largest area among vegetables in Korea and the pepper leaf has been used as a folk food material, its biological activities were poorly understood. This present study demonstrates the cancer chemopreventive effects of the pepper leaf and its functional constituents. To evaluate the biological activities of parts of the pepper; the pepper leaf, stem, root and fruit; were collected and extracted by methanol. The pepper cultivar used in the study was the Buyoung (Sakata Korea). Among the parts of the pepper, the pepper leaf showed the strongest quinone reductase (QR) inductive and antioxidant activities. QR inductive activity was ranked from the highest to the lowest, in the following order: leaf, root, stem and fruit. To find out the effect of length of the pepper leaves on QR inductive and antioxidant activity, 1-5, 5-10 and above 10 cm pepper leaves were collected and extracted by methanol. Although the methanol extract of the 10 cm or longer pepper leaves showed the strongest QR inductive activity, the 1-5 cm length leaves showed the strongest antioxidant activity in DPPH, ABTS, FTC and TBA assay. There was a high correlation between functional constituents such as phenol and flavonoid contents and antioxidant activities. Chlorophyll contents and QR inductive activity also exhibited significant correlation. To measure biological activities and functional constituents from various cultivars, thirteen types of pepper leaves were collected from display gardens of Youngyang Pepper Experiment Station and extracted by methanol. Functional constituents, antioxidant and QR inductive activities were assessed from these cultivars. All of the measured values were significantly different from various cultivars. In antioxidant experiments such as DPPH, ABTS and FRAP assay, Shintongyil showed the highest antioxidant activity. Daejangbu showed the highest total ascorbic acid contents, 253 mg per 100 g of fresh weight among various cultivars. In QR assay, Buhong showed significantly stronger activity than other cultivars. The methanol extract of the pepper leaves, which induced higher QR activity was suspended in water and then fractionated successively according to solvent polarity. Hexane, ethyl acetate, butanol and distilled water fractions were obtained and the weight of each fractions was 7.5 g, 1.5 g, 5.7 g and 6.2 g respectively. Among the solvent fractions of the pepper leaves, the hexane fraction showed the strongest QR inductive activity and butanol fraction showed the strongest antioxidant activity. Based on isolation-activity guided isolation, two major QR inducers were isolated from the hexane layer of the pepper leaves. The two major isolated QR inductive compounds were identified as all-trans-lutein and all-trans-β-carotene, based on visible spectra in different solvents compared with values reported in the literature, functional group test, mass spectra and TLC. To my knowledge, this might be the first instance to isolate QR inducers from pepper leaves. This present study suggests that pepper leaves can be a functional food material to prevent cancer, considering high QR inductive activities and antioxidant activities.
Pepper (Capcicum annuum. L) belonging to the plant family ‘Solanaceae’ is the most frequently consumed plant species throughout the world. The pepper is widely used not only as a food material but also as a spice. Especially in Korea, the pepper is the most important spice in food because it is one of the important ingredients in Gimchi, which is a traditional fermented food. Although the pepper has been cultivated in the largest area among vegetables in Korea and the pepper leaf has been used as a folk food material, its biological activities were poorly understood. This present study demonstrates the cancer chemopreventive effects of the pepper leaf and its functional constituents. To evaluate the biological activities of parts of the pepper; the pepper leaf, stem, root and fruit; were collected and extracted by methanol. The pepper cultivar used in the study was the Buyoung (Sakata Korea). Among the parts of the pepper, the pepper leaf showed the strongest quinone reductase (QR) inductive and antioxidant activities. QR inductive activity was ranked from the highest to the lowest, in the following order: leaf, root, stem and fruit. To find out the effect of length of the pepper leaves on QR inductive and antioxidant activity, 1-5, 5-10 and above 10 cm pepper leaves were collected and extracted by methanol. Although the methanol extract of the 10 cm or longer pepper leaves showed the strongest QR inductive activity, the 1-5 cm length leaves showed the strongest antioxidant activity in DPPH, ABTS, FTC and TBA assay. There was a high correlation between functional constituents such as phenol and flavonoid contents and antioxidant activities. Chlorophyll contents and QR inductive activity also exhibited significant correlation. To measure biological activities and functional constituents from various cultivars, thirteen types of pepper leaves were collected from display gardens of Youngyang Pepper Experiment Station and extracted by methanol. Functional constituents, antioxidant and QR inductive activities were assessed from these cultivars. All of the measured values were significantly different from various cultivars. In antioxidant experiments such as DPPH, ABTS and FRAP assay, Shintongyil showed the highest antioxidant activity. Daejangbu showed the highest total ascorbic acid contents, 253 mg per 100 g of fresh weight among various cultivars. In QR assay, Buhong showed significantly stronger activity than other cultivars. The methanol extract of the pepper leaves, which induced higher QR activity was suspended in water and then fractionated successively according to solvent polarity. Hexane, ethyl acetate, butanol and distilled water fractions were obtained and the weight of each fractions was 7.5 g, 1.5 g, 5.7 g and 6.2 g respectively. Among the solvent fractions of the pepper leaves, the hexane fraction showed the strongest QR inductive activity and butanol fraction showed the strongest antioxidant activity. Based on isolation-activity guided isolation, two major QR inducers were isolated from the hexane layer of the pepper leaves. The two major isolated QR inductive compounds were identified as all-trans-lutein and all-trans-β-carotene, based on visible spectra in different solvents compared with values reported in the literature, functional group test, mass spectra and TLC. To my knowledge, this might be the first instance to isolate QR inducers from pepper leaves. This present study suggests that pepper leaves can be a functional food material to prevent cancer, considering high QR inductive activities and antioxidant activities.
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