혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과 Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract원문보기
혼합야채추출물의 항산화와 ${\alpha}$-amylase 및 ${\alpha}$-glucosidase 억제활성 증진을 위해서 톳, 매생이, 미역귀의 첨가효과를 분석하였으며 해조류 첨가된 야채추출물의 일반성분과 미네랄 함량 변화를 조사하였다. 3가지 해조류의 첨가량은 야채추출물의 일반성분에 유의적으로 영향을 미치지 않은 반면 톳과 미역귀 5% 첨가에 의해 칼슘, 나트륨, 칼륨, 마그네슘, 철분 함량이 유의적으로 증가하였다. 톳 20% 첨가한 경우 총 폴리페놀 함량과 환원능력이 야채추출물보다 각각 47.08와 16.82%로 유의적으로 증가하였다. 반면에 3가지 해조류 첨가에 의한 hydroxyl radical 소거활성이 큰 변화가 없었다. 톳, 매생이, 미역귀 20% 첨가에 의해 DPPH radical 소거활성이 각각 27.47, 22.25, 17.27%로 유의적으로 증가하였다. 해조류 첨가된 혼합 야채 추출물이 상대적으로 약한 ${\alpha}$-amylase 억제활성을 지니고 있는 동시에 강한 ${\alpha}$-glucosidase 억제활성이 나타냈다. 특별히 미역귀 5% 첨가한 경우 ${\alpha}$-glucosidase을 98.26%로 유의적으로 억제하였다. 전반적으로 해조류 첨가를 통해 야채추출물의 미네랄 함량이 증가하였고 항산화와 2형 당뇨병 관련 효소 억제활성이 개선됨을 알 수 있었다.
혼합야채추출물의 항산화와 ${\alpha}$-amylase 및 ${\alpha}$-glucosidase 억제활성 증진을 위해서 톳, 매생이, 미역귀의 첨가효과를 분석하였으며 해조류 첨가된 야채추출물의 일반성분과 미네랄 함량 변화를 조사하였다. 3가지 해조류의 첨가량은 야채추출물의 일반성분에 유의적으로 영향을 미치지 않은 반면 톳과 미역귀 5% 첨가에 의해 칼슘, 나트륨, 칼륨, 마그네슘, 철분 함량이 유의적으로 증가하였다. 톳 20% 첨가한 경우 총 폴리페놀 함량과 환원능력이 야채추출물보다 각각 47.08와 16.82%로 유의적으로 증가하였다. 반면에 3가지 해조류 첨가에 의한 hydroxyl radical 소거활성이 큰 변화가 없었다. 톳, 매생이, 미역귀 20% 첨가에 의해 DPPH radical 소거활성이 각각 27.47, 22.25, 17.27%로 유의적으로 증가하였다. 해조류 첨가된 혼합 야채 추출물이 상대적으로 약한 ${\alpha}$-amylase 억제활성을 지니고 있는 동시에 강한 ${\alpha}$-glucosidase 억제활성이 나타냈다. 특별히 미역귀 5% 첨가한 경우 ${\alpha}$-glucosidase을 98.26%로 유의적으로 억제하였다. 전반적으로 해조류 첨가를 통해 야채추출물의 미네랄 함량이 증가하였고 항산화와 2형 당뇨병 관련 효소 억제활성이 개선됨을 알 수 있었다.
This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality a...
This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality and mineral concentration of a vegetable extract with seaweeds added were also analyzed. The addition levels of seaweed did not influence the proximate composition, whereas the calcium, sodium, potassium, magnesium, and iron concentrations significantly increased at the 5% Hizikia fusiforme and Undaria pinnatifida sporophyll addition levels. The 20% Hizikia fusiforme addition level significantly increased the total phenolic content and reducing power by 47.08% and 16.82%. The hydroxyl radical scavenging ability of the vegetable extract was not strengthened with the addition of seaweeds. The DPPH radical scavenging activity at the 20% Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll addition levels significantly increased by 27.47%, 22.25%, and 17.27%, respectively. The vegetable extract with seaweeds added showed higher-level ${\alpha}$-glucosidase inhibition activities, accompanied by relatively weaker ${\alpha}$-amylase inhibition activity. In particular, at the 5% Undaria pinnatifida sporophyll addition level, the ${\alpha}$-glucosidase activity was significantly inhibited by 98.26%. Overall, the results showed that the incorporation of seaweeds into a vegetable extract effectively increased the mineral concentration and improved the antioxidant and inhibitory abilities of the extract on key enzymes linked to type 2 diabetes.
This study was conducted to investigate the effect of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on the antioxidant and inhibitory potentials against key enzymes related to type 2 diabetes of a commercial vegetable extract. The nutritional quality and mineral concentration of a vegetable extract with seaweeds added were also analyzed. The addition levels of seaweed did not influence the proximate composition, whereas the calcium, sodium, potassium, magnesium, and iron concentrations significantly increased at the 5% Hizikia fusiforme and Undaria pinnatifida sporophyll addition levels. The 20% Hizikia fusiforme addition level significantly increased the total phenolic content and reducing power by 47.08% and 16.82%. The hydroxyl radical scavenging ability of the vegetable extract was not strengthened with the addition of seaweeds. The DPPH radical scavenging activity at the 20% Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll addition levels significantly increased by 27.47%, 22.25%, and 17.27%, respectively. The vegetable extract with seaweeds added showed higher-level ${\alpha}$-glucosidase inhibition activities, accompanied by relatively weaker ${\alpha}$-amylase inhibition activity. In particular, at the 5% Undaria pinnatifida sporophyll addition level, the ${\alpha}$-glucosidase activity was significantly inhibited by 98.26%. Overall, the results showed that the incorporation of seaweeds into a vegetable extract effectively increased the mineral concentration and improved the antioxidant and inhibitory abilities of the extract on key enzymes linked to type 2 diabetes.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
제안 방법
1 filter paper). The acquired seaweed extract was formulated with vegetable extract at three different levels including 5, 10, and 20% (Table 1).
이론/모형
Hydroxyl radical scavenging activity was measured according to the method of Smirnoff and Cumbes (21). 0.
The DPPH radical scavenging activity was determined by the method of Yang et al. (20). Four milliliters of reaction mixture contained 2.
The TPC were determined according to the standard Folin-Ciocalteau method (19). 0.
The moisture, crude fat, protein and ash contents of samples were determined in accordance with the standard methods of the AOAC (18). Carbohydrate contents were calculated as the difference of 100-(crude ash+crude protein+crude fat+moisture).
성능/효과
3)a-eData represent the mean±SD, Means with different letters in same row are significantly different at p<0.05.
However, significant increase of total phenolic content was not found in vegetable extract added with Undaria pinnatifida sporophyll and Capsosiphon fulvescens extracts. All of these results can be attributed to the higher total phenolic content of Hizikia fusiforme (40.29 mg GAE/100 mL) and relatively lower total phenolic contents of Capsosiphon fulvescens and Undaria pinnatifida sporophyll (12.03-17.06 mg GAE/100 mL). Son et al.
However, with the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll extract at 20% level, the α-amylase inhibitory activity of vegetable extract was significantly (p˂0.05) increased by 97.87, 103.51, and 211.37%, respectively.
In conclusion, our results revealed that the commercial vegetable extract had relatively low mineral contents and exhibited medium or weak antioxidant and antihyperglycemia activities. Addition of seaweed extracts such as Undaria pinnatifida sporophyll, Hizikia fusiforme and Capsosiphon fulvescens extracts, can significantly increase the mineral contents and improve antioxidant activity and inhibitory potential against type 2 diabetes related enzymes.
3). The hydroxyl radical scavenging activity of vegetable extract was increased, though not significantly, with the addition of Capsosiphon fulvescens, and Undaria pinnatifida sporophyll at 20% addition level. In addition, Chung et al.
참고문헌 (25)
Lee SH, Park HJ, Chun HK, Cho SY, Cho SM, Lillehoj HS (2006) Dietary phytic acid lowers the blood glucose level in diabetic KK mice. Nutr Res, 26, 474-479
Tundis R, Loizzo MR, Statti GA, Menichini F (2007) Inhibitory effects on the digestive enzyme ${\alpha}$ -amylase of three Salsolaspecies (Chenopodiaceae) in vitro. Pharmazie, 62, 473-475
McDougall GJ, Stewart D (2005) The inhibitory effects of berry polyphenols on digestive enzymes. Biofactors, 23, 189-195
Ranilla LG, Kwon YI, Apostolidis E, Shetty K (2010) Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresour Technol, 101, 4677-4678
Dalar A, Konczak I (2013) Phenolic contents, antioxidant capacities and inhibitory activities against key metabolic syndrome relevant enzymes of herbal teas from Eastern Anatolia Ind Crop Prod, 44, 383-390
Zhang L, Li JR, Hogan S, Chung H, Welbaum GE, Zhou K (2010) Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition. Food Chem, 119, 592-599
Henriksen EJ, Diamond-Stanic MK, Marchionne EM (2011) Oxidative stress and the etiology of insulin resistance and type 2 diabetes. Free Radic Biol Med, 51, 993-999
Nishibori N, Sagara T, Hiroi T, Sawaguchi M, Itoh M, Her S, Morita K (2012) Protective effect of Undaria pinnatifida sporophyll extract on iron induced cytotoxicity and oxidative stress in PC12 neuronal cells. Phytopharmacology, 2, 271-284
Chung DH, Kim SH, Myung N, Cho KJ, Chang MJ (2012) The antihypertensive effect of ethyl acetate extract of radish leaves in spontaneously hypertensive rats. Nutr Res Pract, 6, 308-314
Lou ZX, Wang HX, Lv WP, Ma CY, Wang ZP, Chen SG (2010) Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria. Food Control, 21, 1272-1278
Li XL, Zhang HB, Xu HB (2009) Analysis of chemical components of shiitake polysaccharides and its antifatigue effect under vibration. Int J Biol Macromol, 45, 377-380
Mohamed S, Hashim SN, Rahman HA (2012) Seaweeds: A sustainable functional food for complementary and alternative therapy. Trends Food Sci Tech, 23, 83-96
Nwosu F, Morris J, Lund VA, Stewart D, Ross HA, McDougall GJ (2011) Anti-proliferative and potential anti-diabetic effects of phenolic-rich extracts from edible marine algae. Food Chem, 126, 1006-1012
Ananthi S, Raghavendran HR, Sunil AG, Gayathri V, Ramakrishnan G, Vasanthi HR (2010) In vitro antioxidant and in vivo anti-inflammatory potential of crude polysaccharide from Turbinaria ornata (Marine Brown Alga). Food Chem Toxicol, 48, 187-92
AOAC (1990) Official Methods of Analysis. 15th ed, Association Official Analytical Chemists, Washington, DC, USA
Singleton VL, Rossi JA (1965) Colorimetry of total phenolic with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic, 16, 144-158
Yang XM, Yu W, Ou ZP, Ma HL, Liu WM, Ji XL (2009) Antioxidant and immunity activity of water extract and crude polysaccharide from Ficus carica L. Fruit. Plant Food Hum Nutr, 64, 167-173
Son MJ, Son SJ, Le SP (2008) Physicochemical properties of carrot juice containing Phellinus linteus extract and beet extract fermented by Leuconostoc mesenteroides SM. J Korean Soc Food Sci Nutr, 37, 798-804
Chung HJ, Park HN, Chu YR, Jeon IS, Kang YS (2010) Quality characteristics and antioxidant activity of syrup added with maca (Lepidium meyenii) extract. Korean J Food Preserv, 17, 236-242
Krentz AJ, Bailey CJ (2005) Oral antidiabetic agents current role in type 2 diabetes mellitus. Drugs, 65, 385-411
※ AI-Helper는 부적절한 답변을 할 수 있습니다.