안토시아닌(Anthocyanin)은 적색, 자색, 청색을 나타내는 수용성 색소로 식물의 꽃, 줄기 및 열매 등에 폭넓게 분포되어 있으며, 특히 베리류의 대표적인 색소로서 최근 이로 인한 심혈관 질환 감소, 시각기능 증가, 항암, 면역 작용등 여러 가지 생리활성에 유효한 물질로 주목되고 있다. 그러나 이들 베리류의 항산화와 항암, 그리고 물질의 구조 동정에 대한 종합적인 연구보고는 의외로 적다. 국내에서 생산된 대표적인 베리류인 블루베리, ...
안토시아닌(Anthocyanin)은 적색, 자색, 청색을 나타내는 수용성 색소로 식물의 꽃, 줄기 및 열매 등에 폭넓게 분포되어 있으며, 특히 베리류의 대표적인 색소로서 최근 이로 인한 심혈관 질환 감소, 시각기능 증가, 항암, 면역 작용등 여러 가지 생리활성에 유효한 물질로 주목되고 있다. 그러나 이들 베리류의 항산화와 항암, 그리고 물질의 구조 동정에 대한 종합적인 연구보고는 의외로 적다. 국내에서 생산된 대표적인 베리류인 블루베리, 복분자, 오디 및 딸기를 시료로 하여 항산화와 항암활성을 비교 시험하였고, 동시에 안토시아닌을 분리․동정하였다. 1. 4종의 베리류에서 비타민 C의 함량은 딸기에서 15.84 mg/100 g으로 가장 높았고, pH는 3.03～4.95의 범위였다. 무기물은 총 8종이 검출되었으며, K 및 Ca의 함량이 가장 많았다. 구성아미노산은 총 18종이 검출되었으며, glutamic acid의 함량이 많았다. 베리류 생시료에서 안토시아닌 함량은 복분자에서 1058.51 mg/100 g으로 가장 많았으며, 다음으로 블루베리에서 375.23 mg/100 g이었다. 2. 베리류를 물 및 80% 에탄올로 추출하여 얻은 추출물 중 총 페놀 함량은 복분자의 물 및 에탄올추출물에서 각각 3336.92 mg/100 g, 3306.83 mg/100 g으로 가장 높았으며, 플라보노이드 함량도 복분자에서 883.08 mg/100 g, 605.31 mg/100 g으로 가장 높았다. 그 다음으로 오디의 순서였다. 총 안토시아닌 함량도 복분자에서 각각 2242.66 mg/100 g, 3766.13 mg/100 g으로 가장 높은 함량이었다. 3. 베리류의 물과 에탄올추출물의 항산화능은 DPPH 라디칼 소거능, 환원력, ABTs 라디칼 소거능, nitric oxide 라디칼 소거능, 아질산염 소거능, β-caroten에 대한 linoleate의 항산화능, TBARS, tyrosinase 저해능 및 α-glucosidase 저해능을 시험하였다. 시료의 첨가량이 많아짐에 따라 항산화능은 유의적으로 상승되었으며, 이 중 복분자의 항산화능이 가장 우수하였고, 주로 총 페놀 및 안토시아닌 함량에 비례적인 결과를 보였다. 4. 베리류의 물과 에탄올추출물의 암세포 생장억제능 측정 결과 AGS 세포에서는 1000 μg/mL 첨가시 물추출물에서는 복분자와 오디에서, 에탄올추출물에서는 오디에서 50%이상의 암세포 생장억제능을 보였다. MCF-7 세포에서는 1000 μg/mL의 블루베리 물추출물 첨가시 77.97%의 암세포 생장억제능을 보였다. HT-29세포에서는 딸기 추출물을 1000 μg/mL 첨가시 50%의 억제효과를 나타내었다. 5. 베리류의 물과 에탄올추출물의 색소 안정성은 pH 2의 반응조건에서 최대 흡광도를 보인 520 nm에서 측정하였다. 베리류 추출물에 유기산을 첨가하여 저장기간에 따른 색소안정성을 측정한 결과 유기산은 베리류의 색소안정성에 다소간 유효하였는데, maleic acid가 가장 효과적이었다. 금속이온, 저장 온도 및 저장 기간의 경과는 베리류의 색소 안정성에 역효과를 나타내었다. 6. 베리류로부터 안토시아닌을 분리한 결과 수율은 블루베리와 복분자에서 높았으며, 항산화 활성은 블루베리에서 가장 높았으며, ascorbic acid보다 효과적이었다. 7. 안토시아닌의 암세포 생장억제능 측정 결과 AGS 세포에서는 블루베리, MCF-7 세포에서는 50～100 μg/mL 첨가시 오디에서, HT-29 세포에서는 100 μg/mL 첨가시 블루베리에서 억제활성이 가장 높았다. 8. 베리류에서 안토시아닌을 LC-MS/MS로 분리․동정한 결과 블루베리에서는 delphinidin 3-galactoside, delphinidin 3-glucoside, delphinidin 3-arabinoside, petunidin 3-glucoside, petunidin 3-arabinoside, malvidin 3-glucoside, malvidin 3-xyloside 및 malvidin 3-arabinoside의 8종이 동정되었다. 복분자에서는 cyanidin 3-galactoside, cyanidin 3-glucoside, cyanidin 3-rutinoside 및 pelargonidin 3-glucoside 등의 4종이 동정되었다. 오디에서는 cyanidin 3-sambubioside-5-rhamnoside, cyanidin 3-rutinoside 및 pelargonidin 3-rutinoside 등의 3종이 동정되었다. 딸기에서는 pelargonidin 3-galactoside 및 pelargonidin 3-glucoside의 2종이 동정되었다.
안토시아닌(Anthocyanin)은 적색, 자색, 청색을 나타내는 수용성 색소로 식물의 꽃, 줄기 및 열매 등에 폭넓게 분포되어 있으며, 특히 베리류의 대표적인 색소로서 최근 이로 인한 심혈관 질환 감소, 시각기능 증가, 항암, 면역 작용등 여러 가지 생리활성에 유효한 물질로 주목되고 있다. 그러나 이들 베리류의 항산화와 항암, 그리고 물질의 구조 동정에 대한 종합적인 연구보고는 의외로 적다. 국내에서 생산된 대표적인 베리류인 블루베리, 복분자, 오디 및 딸기를 시료로 하여 항산화와 항암활성을 비교 시험하였고, 동시에 안토시아닌을 분리․동정하였다. 1. 4종의 베리류에서 비타민 C의 함량은 딸기에서 15.84 mg/100 g으로 가장 높았고, pH는 3.03～4.95의 범위였다. 무기물은 총 8종이 검출되었으며, K 및 Ca의 함량이 가장 많았다. 구성아미노산은 총 18종이 검출되었으며, glutamic acid의 함량이 많았다. 베리류 생시료에서 안토시아닌 함량은 복분자에서 1058.51 mg/100 g으로 가장 많았으며, 다음으로 블루베리에서 375.23 mg/100 g이었다. 2. 베리류를 물 및 80% 에탄올로 추출하여 얻은 추출물 중 총 페놀 함량은 복분자의 물 및 에탄올추출물에서 각각 3336.92 mg/100 g, 3306.83 mg/100 g으로 가장 높았으며, 플라보노이드 함량도 복분자에서 883.08 mg/100 g, 605.31 mg/100 g으로 가장 높았다. 그 다음으로 오디의 순서였다. 총 안토시아닌 함량도 복분자에서 각각 2242.66 mg/100 g, 3766.13 mg/100 g으로 가장 높은 함량이었다. 3. 베리류의 물과 에탄올추출물의 항산화능은 DPPH 라디칼 소거능, 환원력, ABTs 라디칼 소거능, nitric oxide 라디칼 소거능, 아질산염 소거능, β-caroten에 대한 linoleate의 항산화능, TBARS, tyrosinase 저해능 및 α-glucosidase 저해능을 시험하였다. 시료의 첨가량이 많아짐에 따라 항산화능은 유의적으로 상승되었으며, 이 중 복분자의 항산화능이 가장 우수하였고, 주로 총 페놀 및 안토시아닌 함량에 비례적인 결과를 보였다. 4. 베리류의 물과 에탄올추출물의 암세포 생장억제능 측정 결과 AGS 세포에서는 1000 μg/mL 첨가시 물추출물에서는 복분자와 오디에서, 에탄올추출물에서는 오디에서 50%이상의 암세포 생장억제능을 보였다. MCF-7 세포에서는 1000 μg/mL의 블루베리 물추출물 첨가시 77.97%의 암세포 생장억제능을 보였다. HT-29세포에서는 딸기 추출물을 1000 μg/mL 첨가시 50%의 억제효과를 나타내었다. 5. 베리류의 물과 에탄올추출물의 색소 안정성은 pH 2의 반응조건에서 최대 흡광도를 보인 520 nm에서 측정하였다. 베리류 추출물에 유기산을 첨가하여 저장기간에 따른 색소안정성을 측정한 결과 유기산은 베리류의 색소안정성에 다소간 유효하였는데, maleic acid가 가장 효과적이었다. 금속이온, 저장 온도 및 저장 기간의 경과는 베리류의 색소 안정성에 역효과를 나타내었다. 6. 베리류로부터 안토시아닌을 분리한 결과 수율은 블루베리와 복분자에서 높았으며, 항산화 활성은 블루베리에서 가장 높았으며, ascorbic acid보다 효과적이었다. 7. 안토시아닌의 암세포 생장억제능 측정 결과 AGS 세포에서는 블루베리, MCF-7 세포에서는 50～100 μg/mL 첨가시 오디에서, HT-29 세포에서는 100 μg/mL 첨가시 블루베리에서 억제활성이 가장 높았다. 8. 베리류에서 안토시아닌을 LC-MS/MS로 분리․동정한 결과 블루베리에서는 delphinidin 3-galactoside, delphinidin 3-glucoside, delphinidin 3-arabinoside, petunidin 3-glucoside, petunidin 3-arabinoside, malvidin 3-glucoside, malvidin 3-xyloside 및 malvidin 3-arabinoside의 8종이 동정되었다. 복분자에서는 cyanidin 3-galactoside, cyanidin 3-glucoside, cyanidin 3-rutinoside 및 pelargonidin 3-glucoside 등의 4종이 동정되었다. 오디에서는 cyanidin 3-sambubioside-5-rhamnoside, cyanidin 3-rutinoside 및 pelargonidin 3-rutinoside 등의 3종이 동정되었다. 딸기에서는 pelargonidin 3-galactoside 및 pelargonidin 3-glucoside의 2종이 동정되었다.
Anthocyanins are water-soluble plant pigments that give rise to the red, purple, or blue colors observed in many soft fruits, stem and flowers. Especially pigment representative of berries has been an increased interest, due to the use of anthocyanin in the functional food and nutraceutical industry...
Anthocyanins are water-soluble plant pigments that give rise to the red, purple, or blue colors observed in many soft fruits, stem and flowers. Especially pigment representative of berries has been an increased interest, due to the use of anthocyanin in the functional food and nutraceutical industry with recent reports on the various potential health benefit, which include a reduced risk of coronary heart disease, visual improvement, carcinogenic, antimutagenic, and anti-inflammatory effect. These health benefits have been attributed to antioxidant property of anthocyanin. However, there have been little information on the types and compositions of anthocyanins from different berries, and on the comparison among the berries in biological activities, including antioxidant and anticancer capacites. We determined and compared antioxidant and anticarcinogenic capacities of blueberry, raspberry, mulberry, and strawberry cultivated in Korea. In addition, we isolated and identified anthocyanins from different berries through quantitative analysis by HPLC measurement. 1. The content of vitamin C in strawberry was the highest with the values of 15.84 mg/100 g, among different four berries and pH of the berries was ranged from 3.30 to 4.95. The contents of K and Ca among minerals in all berries were highest. The composition amino acids in four different types of berries had eighteen amino acids. The dominant amino acid was glutamic acid for all berries. The anthocyanin contents in raspberry among berries was the highest with a value of 1058.51 mg/100 g, and followed by blueberry(375.24 mg/100 g). 2. Total phenolic content of water and ethanol extracts from raspberry were 3336.92 mg/100g and 3306.83 mg/100 g, respectively and the content in raspberry was higher than that in other berries. Total flavonoid contents of water and ethanol extracts from raspberry were 883.08 mg/100g and 605.31 mg/100 g, respectively. In addition, total anthoyanin contents of water and ethanol extracts from raspberry were 2242.66 mg/100 g and 3766.13 mg/100 g, respectively. 3. In order to compare antioxidant activity among different four berries such as blueberry, raspberry, mulberry and strawberry, several techniques were conducted and the data were analysed. The techniques included a DPPH radical scavenging, reducing power, ABTs radical scavenging, nitric oxide radical scavenging, nitrite scavenging as well as antioxidant activity in β-caroten linoleate system, tyrosinase inhibition, and α-glucosidase activity. Antioxidant activity for all berries linearly increased with an increase in amount of berry addition. The data showed that there was high positive correlation between total phenolic content and antioxidant activity of water and ethanol extracts from berries. 4. The inhibitory effect of water and ethanol extract from berries on growth of three human cell such as AGS (gastro cancer) MCF-7 (breast cancer), HT-29 (colon cancer) were examined. The result showed that water extracts from raspberry and mulberry at the concentration of 1000 μg/mL showed the higher growth inhibition against AGS cells than that of MCF-7 and HT-29. In addition, ethanol extracts from mulberry inhibited above 50% in growth of cancer cell. Blueberry on water extracts, at the concentration 1000 μg/mL showed strong growth inhibitory activity, as 77.97%, in MCF-7 cell and the growth of human colon cancer cells (HT-29) was also inhibited by adding 1000 μg/mL of the water extracts as well as 50% of human cancer cells. 5. The color stability of water and ethanol extracts from the berries as affected by the addition of organic acid and metal ions and by storage temperature was investigated. The color stability of the extracts at pH 2 was determined by measuring absorbance at 520 nm. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment, and followed by citric acid and acetic acid. Metal ions was found to be considerable deleterious on color stability of berries. The color stability of water and ethanol extracts from the berries as affected by heat treatment ranged 30～105℃ and by storage temperature was investigated. Results indicate that the thermal degradation of pigment occurred. 6. Raspberry and blueberry produced higher total anthocyanins yield from both water and ethanol extracts, compared to other berries, and their anthocyanins showed better antioxidant activity than vitamin C. 7. Inhibitory effect of cancer cell with anthocyanins from various berries showed that the anthocyanins from blueberry had the highest inhibition activity against AGS cell and HT-29 cell growth, while those from mulberry did have highest the activity against MCF-7 cell growth at the concentration of 50～100 μg/mL. 8. The chemical compositions of anthocyanins extracted from various berries were determined by the measurement with LC-MS/MS. Blueberry was identified to have eight kinds of anthocyanins, such as delphinidin 3-galactoside, delphinidin 3-glucoside, delphinidin 3-arabinoside, petunidin 3-glucoside, petunidin 3-arabinoside, malvidin 3-glucoside, malvidin 3-xyloside and malvidin 3-arabinoside. Raspberry had four kinds of anthocyanins such as cyanidin 3-galactoside, cyanidin 3-glucoside, cyanidin 3-rutinoside and pelargonidin 3-glucoside. Mulberry had three kinds of anthocyanin : cyanidin 3-sambubioside-5-rhamnoside, cyanidin 3-rutinoside and pelargonidin 3-rutinoside. Strawberry was identified to have two kinds of anthocyanin: pelargonidin 3-galactoside and pelargonidin 3-glucoside.
Anthocyanins are water-soluble plant pigments that give rise to the red, purple, or blue colors observed in many soft fruits, stem and flowers. Especially pigment representative of berries has been an increased interest, due to the use of anthocyanin in the functional food and nutraceutical industry with recent reports on the various potential health benefit, which include a reduced risk of coronary heart disease, visual improvement, carcinogenic, antimutagenic, and anti-inflammatory effect. These health benefits have been attributed to antioxidant property of anthocyanin. However, there have been little information on the types and compositions of anthocyanins from different berries, and on the comparison among the berries in biological activities, including antioxidant and anticancer capacites. We determined and compared antioxidant and anticarcinogenic capacities of blueberry, raspberry, mulberry, and strawberry cultivated in Korea. In addition, we isolated and identified anthocyanins from different berries through quantitative analysis by HPLC measurement. 1. The content of vitamin C in strawberry was the highest with the values of 15.84 mg/100 g, among different four berries and pH of the berries was ranged from 3.30 to 4.95. The contents of K and Ca among minerals in all berries were highest. The composition amino acids in four different types of berries had eighteen amino acids. The dominant amino acid was glutamic acid for all berries. The anthocyanin contents in raspberry among berries was the highest with a value of 1058.51 mg/100 g, and followed by blueberry(375.24 mg/100 g). 2. Total phenolic content of water and ethanol extracts from raspberry were 3336.92 mg/100g and 3306.83 mg/100 g, respectively and the content in raspberry was higher than that in other berries. Total flavonoid contents of water and ethanol extracts from raspberry were 883.08 mg/100g and 605.31 mg/100 g, respectively. In addition, total anthoyanin contents of water and ethanol extracts from raspberry were 2242.66 mg/100 g and 3766.13 mg/100 g, respectively. 3. In order to compare antioxidant activity among different four berries such as blueberry, raspberry, mulberry and strawberry, several techniques were conducted and the data were analysed. The techniques included a DPPH radical scavenging, reducing power, ABTs radical scavenging, nitric oxide radical scavenging, nitrite scavenging as well as antioxidant activity in β-caroten linoleate system, tyrosinase inhibition, and α-glucosidase activity. Antioxidant activity for all berries linearly increased with an increase in amount of berry addition. The data showed that there was high positive correlation between total phenolic content and antioxidant activity of water and ethanol extracts from berries. 4. The inhibitory effect of water and ethanol extract from berries on growth of three human cell such as AGS (gastro cancer) MCF-7 (breast cancer), HT-29 (colon cancer) were examined. The result showed that water extracts from raspberry and mulberry at the concentration of 1000 μg/mL showed the higher growth inhibition against AGS cells than that of MCF-7 and HT-29. In addition, ethanol extracts from mulberry inhibited above 50% in growth of cancer cell. Blueberry on water extracts, at the concentration 1000 μg/mL showed strong growth inhibitory activity, as 77.97%, in MCF-7 cell and the growth of human colon cancer cells (HT-29) was also inhibited by adding 1000 μg/mL of the water extracts as well as 50% of human cancer cells. 5. The color stability of water and ethanol extracts from the berries as affected by the addition of organic acid and metal ions and by storage temperature was investigated. The color stability of the extracts at pH 2 was determined by measuring absorbance at 520 nm. Among the organic acids, maleic acid was found to be the most effective in stabilizing the pigment, and followed by citric acid and acetic acid. Metal ions was found to be considerable deleterious on color stability of berries. The color stability of water and ethanol extracts from the berries as affected by heat treatment ranged 30～105℃ and by storage temperature was investigated. Results indicate that the thermal degradation of pigment occurred. 6. Raspberry and blueberry produced higher total anthocyanins yield from both water and ethanol extracts, compared to other berries, and their anthocyanins showed better antioxidant activity than vitamin C. 7. Inhibitory effect of cancer cell with anthocyanins from various berries showed that the anthocyanins from blueberry had the highest inhibition activity against AGS cell and HT-29 cell growth, while those from mulberry did have highest the activity against MCF-7 cell growth at the concentration of 50～100 μg/mL. 8. The chemical compositions of anthocyanins extracted from various berries were determined by the measurement with LC-MS/MS. Blueberry was identified to have eight kinds of anthocyanins, such as delphinidin 3-galactoside, delphinidin 3-glucoside, delphinidin 3-arabinoside, petunidin 3-glucoside, petunidin 3-arabinoside, malvidin 3-glucoside, malvidin 3-xyloside and malvidin 3-arabinoside. Raspberry had four kinds of anthocyanins such as cyanidin 3-galactoside, cyanidin 3-glucoside, cyanidin 3-rutinoside and pelargonidin 3-glucoside. Mulberry had three kinds of anthocyanin : cyanidin 3-sambubioside-5-rhamnoside, cyanidin 3-rutinoside and pelargonidin 3-rutinoside. Strawberry was identified to have two kinds of anthocyanin: pelargonidin 3-galactoside and pelargonidin 3-glucoside.
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.