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포도씨 추출물의 항산화 효과 및 소화효소 저해 효과

Antioxidative Effect and Digestive Enzyme Inhibition of Grape Seed Extract (GSE)

한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.39 no.6 , 2010년, pp.783 - 788  
장영선 ((주)벤스랩 중앙연구소 ) ;  정종문 ( 수원대학교 생명과학과)
초록

본 연구에서는 GSE의 항산화제와 비만 예방 및 치료제로서의 식품적용 가능성을 알아보기 위해 DPPH radical, superoxide anion radical 및 hydroxyl radical 포착효과를 확인하였으며, 몇 가지 소화효소(단백질 분해효소, 탄수화물 분해효소, 지방분해효소)의 저해효과를 측정하였다. 그 결과 GSE는 우수한 항산화 효과를 가지고 있는 것으로 나타났으며 특히, vitamin C보다 DPPH radical 소거효과가 약 2배, superoxide anion radical 소거효과가 약 2.7배 우수한 것으로 나타났다. 또한, GSE는 소화효소인 trypsin, $\alpha$-chymotrypsin, $\alpha$-amylase, $\alpha$-glucosidase, lipase에 대한 저해효과를 갖고 있는 것으로 확인되었다. 이상의 결과로 GSE는 항산화 효과와 비만 예방 및 개선을 위한 유용한 소재로 사용될 수 있을 것이라 생각된다.

Abstract

The purpose of this study is to investigate the antioxidative activity and digestive enzyme inhibition of grape seed extract (GSE). The GSE was tested for its effect on various antioxidative potentials (scavenging activities of DPPH radical, superoxide anion radical and hydroxyl radical) and inhibitory effect of various digestive enzymes (trypsin, $\alpha$-chymotrypsin, $\alpha$-amylase, $\beta$-glucosidase and lipase). DPPH radical scavenging activity ($SC_{50}$, 50% scavenging concentration) of GSE was 4.76${\pm}$0.27 ppm while those of positive controls (EGCG and vitamin C) were 2.22${\pm}$0.12 ppm and 9.50${\pm}$0.72 ppm, respectively. $SC_{50}$ value of GSE against superoxide anion radical and hydroxyl radical were 3.82${\pm}$0.07 ppm and 803.23${\pm}$27.16 ppm, respectively. In addition, $IC_{50}$ values of GSE against trypsin, $\alpha$-chymotrypsin, $\alpha$-amylase, $\alpha$-glucosidase and lipase were 2.17${\pm}$0.59 ppm, 7.46${\pm}$1.25 ppm, 18.25${\pm}$3.54 ppm, 12.30${\pm}$1.12 ppm, and 653.23${\pm}$79.34 ppm, respectively. These results suggest that GSE may be useful for the prevention or treatment of obesity.

주제어

# $\alpha$-amylase   #trypsin   #lipase   #DPPH   #grape seed extract  

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참고문헌 (27)

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  1. Kim, Mee-Jeong ; Park, Hee-Suk ; Lee, Chang-Il ; Kim, Sung-Hwan ; Kim, Pil-Nyeon ; Huh, Wan ; Lee, Do-Yeong ; Son, Jin-Chang 2010. "Component Analysis and Antioxidant Effects of Youngia sonchifola Max." 한국식품위생안전성학회지 = Journal of food hygiene and safety, 25(4): 354~359 
  2. Lee, Yu-Jin ; Kim, Eun-Ok ; Choi, Sang-Won 2011. "Isolation and Identification of Antioxidant Polyphenolic Compounds in Mulberry (Morus alba L.) Seeds" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(4): 517~524 
  3. Kwon, Tae-Hyung ; Kim, Jin-Ki ; Kim, Tae-Wan ; Lee, Jin-Wook ; Kim, Jun-Tae ; Seo, Hyun-Ju ; Kim, Min-Jeong ; Kim, Choong-Gon ; Jeon, Deuk-San ; Park, Nyun-Ho 2011. "Antioxidant and Anti-lipase Activity in Halocynthia roretzi Extracts" 한국식품과학회지 = Korean journal of food science and technology, 43(4): 464~468 
  4. Lee, Eun-Jin ; Kim, Jeong-Sook ; Kim, Hyun-Ku ; Kwon, Joong-Ho 2011. "Prediction of the Optimum Conditions for Microwave-Assisted Extraction of the Total Phenolic Content and Antioxidative and Nitrite-scavenging Abilities of Grape Seed" 한국식품저장유통학회지 = Korean journal of food preservation, 18(4): 546~551 
  5. Kim, Mi-Hyang ; Kwak, Hyeon-Ji ; Yoo, Byung-Hyuk ; Kim, Duk-Jin ; Youn, Sun-Joo 2013. "Quality characteristics and antioxidant effects of grape juice obtained with different extraction methods" 한국식품저장유통학회지 = Korean journal of food preservation, 20(6): 784~790 
  6. Kim, Min Young ; Lee, Sang Hoon ; Jang, Gwi Young ; Park, Hye Jin ; Li, Meishan ; Kim, Shinje ; Lee, Youn Ri ; Lee, Junsoo ; Jeong, Heon Sang 2014. "The Enzyme Inhibitory Activity of Ethanol Extracts Derived from Germinated Rough Rice (Oryza sativar L.) Treated by High Pressure" 한국식품과학회지 = Korean journal of food science and technology, 46(1): 44~50 
  7. Hwang, Cho-Rong ; Tak, Hyun-Min ; Kang, Min-Jung ; Suh, Hwa-Jin ; Kwon, Oh-Oun ; Shin, Jung-Hye 2014. "Antioxidant and Antiobesity Activity of Natural Color Resources" 생명과학회지 = Journal of life science, 24(6): 633~641 

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