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논문 상세정보

숙성 흑마늘 추출물의 Low Density Lipoprotein (LDL)의 항산화 효과

Antioxidative Activity of Extracts of Aged Black Garlic on Oxidation of Human Low Density Lipoprotein

초록

마늘을 발효시켜 만든 흑마늘의 지질 산화 억제 및 사람 Low Density Lipoprotein (LDL)에 대하여 항산화 활성을 실험하였다. 표준품으로서 마늘의 주성분인 alliin과 흑마늘의 에탄올과 물 추출물의 전자공여능을 각각 비교하여 측정한 결과 흑마늘 에탄을 추출물이 효능이 가장 높았다. 사람 LDL을 $Cu^{2+}$유도 LDL로 산화시킬 때 그 항산화능은 각 시료를 $10\;{\mu}g/ml$$20\;{\mu}g/ml$ 씩 첨가하며 TSARS를 측정한 결과 에탄을 추출물이 항산화 활성이 가장 높았으며 용량 의존형으로 나타났다. 흑마늘의 에탄올과 물추출물을 $10\;{\mu}g/ml$$20\;{\mu}g/ml$ 첨가한 후 J774 유도 산화에 대한 항산화 효과를 측정한 결과 각 추출물은 항산화 효과가 있었고 용량 의존형의 항산화 활성을 나타내었다. 흑마늘의 각 추출물을 이용한 실험에서 전기영동 이동상은 대조구에 비하여 $10\;{\mu}g/ml$$20\;{\mu}g/ml$에서 산화를 억제하였고 공액 2중 결합에 의한 실험에서도 항산화 효과가 있었으며 $20\;{\mu}g/ml$의 농도에서 거의 억제되었다.

Abstract

This study was developed to assess the antioxidative activity of aged black garlic extract on lipid peroxidation and low density lipoprotein (LDL). Antioxidative activity of aged black garlic extract on human low density lipoprotein (LDL) was investigated by monitoring a barbituric acid reactive substance (TBARS). Electron donating ability (EDA) of aged black garlic, ethanol extract was higher than that alliin and water extract. Aged black garlic water and ethanol extracts inhibited the $Cu^{2+}$ mediated oxidation of human LDL in a dose dependent manner at concentration of 10 and $20\;{\mu}g/ml$. Ethanol extract and water extract of aged black garlic almost completely inhibited J774 mediated LDL oxidation in electrophoretic mobility and conjugated diene. These results indicate that aged black garlic might play a protective antioxidant effects on LDL, probably affecting the structural properties for the LDL oxidation.

저자의 다른 논문

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이 논문을 인용한 문헌 (18)

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  2. Yang, Seung-Taek 2010. "Protection Effects of Allylmercaptan, Metabolite of Garlic on Endothelial Cell Injury Induced by Oxidized Low Density Lipoprotein" 생명과학회지 = Journal of life science, 20(11): 1595~1602 
  3. Seo, Joo-Young ; Kim, Kyoung-Duck ; Son, Maeng-Hyun ; Lee, Sang-Min 2010. "Growth Performance, Hematological Parameter and Fatty Acid Composition of Growing Olive Flounder (Paralichthys olivaceus) to Dietary Inclusion of Kelp Meal, Krill Meal, Garlic Powder or Citrus Meal" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 43(5): 557~561 
  4. 2010. "" Fisheries and aquatic sciences, 13(4): 300~307 
  5. Kim, Kyung-Ho ; Kim, Min-Jung ; Kim, Jong-Sik ; Pyo, Suhk-Neung ; Kim, Byung-Oh 2010. "Analysis of Differentially Expressed Genes by Allicin in Human Colorectal Cancer Cell" 한국미생물·생명공학회지 = Korean journal of microbiology and biotechnology, 38(4): 442~447 
  6. Yang, Seung-Taek 2010. "Effects of Aged Black Garlic Extract on Ethanol Induced Hangover in Rats" 생명과학회지 = Journal of life science, 20(2): 225~230 
  7. Lee, Hyo-Hyung ; Kim, Ig-Jo ; Kang, Sang-Tae ; Kim, Yeong-Hoon ; Lee, Jeong-Ok ; Ryu, Chung-Ho 2010. "Development of Black Garlic Yakju and Its Antioxidant Activity" 한국식품과학회지 = Korean journal of food science and technology, 42(1): 69~74 
  8. Shin, Jung-Hye ; Lee, Hyun-Gi ; Kang, Min-Jung ; Lee, Soo-Jung ; Sung, Nak-Ju 2010. "Antioxidant Activity of Solvent Fraction from Black Garlic" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(7): 933~940 
  9. Lee, Hyun-Sun ; Kim, Seon-Hee 2010. "Safety Evaluation of Black Garlic Extract for Development of Cosmeceutical Ingredients -Skin irritation and Sensitization Studies-" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 39(8): 1213~1219 
  10. Lee, Soo-Jung ; Shin, Jung-Hye ; Kang, Min-Jung ; Jung, Woo-Jae ; Ryu, Ji-Hyun ; Kim, Ra-Jeong ; Sung, Nak-Ju 2010. "Antioxidants Activity of Aged Red Garlic" 생명과학회지 = Journal of life science, 20(5): 775~781 
  11. Cho, Kang-Jin ; Cha, Ji-Young ; Yim, Joo-Hyuk ; Kim, Jae-Hyun 2011. "Effects of Aging Temperature and Time on the Conversion of Garlic (Allium sativum L.) Components" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(1): 84~88 
  12. Lee, Soo-Jung ; Kim, Ra-Jeong ; Ryu, Ji-Hyun ; Shin, Jung-Hye ; Kang, Min-Jung ; Kim, In-Soo ; Sung, Nak-Ju 2011. "Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet" 생명과학회지 = Journal of life science, 21(2): 211~220 
  13. Kang, Min-Jung ; Yoon, Hwan-Sik ; Jeong, Seong-Hun ; Sung, Nak-Ju ; Shin, Jung-Hye 2011. "Physicochemical Characteristics of Red Garlic During Processing" 한국식품저장유통학회지 = Korean journal of food preservation, 18(6): 898~906 
  14. Kim, Kyoung-Duck ; Seo, Joo-Young ; Hong, Su-Hee ; Kim, Jeong-Ho ; Byun, Hee-Guk ; Kim, Kang-Woong ; Son, Maeng-Hyun ; Lee, Sang-Min 2011. "Effects of Dietary Inclusion of Various Additives on Growth Performance, Hematological Parameters, Fatty Acid Composition, Gene Expression and Histopathological Changes in Juvenile Olive Flounder Paralichthys olivaceus" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 44(2): 141~148 
  15. Lee, Jae-Joon ; Lee, Hyun-Joo 2011. "Physicochemical Composition of Baked Garlic" 한국식품저장유통학회지 = Korean journal of food preservation, 18(4): 575~583 
  16. Lee, Soo-Jung ; Hwang, Cho-Rong ; Kang, Jae-Ran ; Shin, Jung-Hye ; Kang, Min-Jung ; Sung, Nak-Ju 2012. "Anti-Obesity Effect of Red Garlic Composites in Rats Fed a High Fat-Cholesterol Diet" 생명과학회지 = Journal of life science, 22(5): 671~680 
  17. Jung, Eun-Bong ; Choi, Ji-Hwi ; Yu, Heui-Jong ; Kim, Ki-Ho ; Lee, Sung-Ku ; Hwang, Young-Il ; Lee, Seung-Hyun 2013. "Organosulfur Compounds in Fermented Garlic Extracts and the Effects on Alcohol Induced Cytotoxicity in CYP2E1-Transfected HepG2 Cells" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(3): 342~347 
  18. Lee, Soo-Jung ; Kang, Min-Jung ; Shin, Jung-Hye 2013. "Effect of Black Garlic and Mugwort Extracts on Lipids Profile during Restraint Stress" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(4): 577~586 

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