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

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doi:10.5352/jls.2007.17.10.1330

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 원문보기

생명과학회지 = Journal of life science, v.17 no.10 = no.90, 2007년, pp.1330 - 1335

초록
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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 $10\;{\mu}g/ml$ 및 $20\;{\mu}g/ml$ 씩 첨가하며 TSARS를 측정한 결과 에탄을 추출물이 항산화 활성이 가장 높았으며 용량 의존형으로 나타났다. 흑마늘의 에탄올과 물추출물을 $10\;{\mu}g/ml$ 및 $20\;{\mu}g/ml$ 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 $10\;{\mu}g/ml$ 및 $20\;{\mu}g/ml$에서 산화를 억제하였고 공액 2중 결합에 의한 실험에서도 항산화 효과가 있었으며 $20\;{\mu}g/ml$의 농도에서 거의 억제되었다.

Abstract ▼ AI-Helper

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.

주제어

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가설 설정

b)Mean±SE, Means in same column not sharing common superscript letters are significantly different (P <0.05).
b)Mean±SEz Means in same column not sharing common superscript letters are significantly different (P <0.05).

제안 방법

Following these consideration, the present study was undertaken to characterize the antioxidative activity of garlic after its incorporation in vitro in physiological concentrations into human LDL as estimated by measuring the formation of TBARS and electrophoretic mobility.
In these experiments, extracts of aged black garlic were added at time Cu2+ at 15z 30, and 60 min after the addition of Cu2+ to the LDL. Using conjugated dienes, as shown in Table 2, extracts of aged black garlic inhibited the propagation of Cu2+ induced LDL peroxidation almost completely during the first 60 min.

성능/효과

Finally, this study showed that extracts of aged black garlic inhibits not only the initiation of LDL inhibition but also the propagation. Propagation of lipid oxidation is a process less dependent on copper ions.
This study was conceivable that an effective 1 evel of aged black garlic extract for inhibition of LDL oxidation may be attainable in vivo, sulfur containing components of aged black garlic may have antiatherogenic effects. This novel action of aged black garlic would increase its therapeutic value as an LDL oxidation, since lipid peroxidation.

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