[논문]알래스카 명란의 DPPH, OH, NO의 항산화 특성 분석

황지영; 장종수; 허만규

doi:10.5352/jls.2019.29.4.428

알래스카 명란의 DPPH, OH, NO의 항산화 특성 분석
Analysis of the Antioxidant Properties of 2,2-diphenyl-1 Picrylhydroazyl, Hydroxyl Radicals, and Nitric Oxide in Alaska Pollock Roe, with or without Natural Fermented Seasoned 원문보기

생명과학회지 = Journal of life science, v.29 no.4 = no.228, 2019년, pp.428 - 435

황지영 (덕화푸드(주)) , 장종수 (덕화푸드(주)) , 허만규 (동의대학교 식품공학과)

초록
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알래스카 산 대구(Gadus chalcogrammus)는 대구과(family Gadidae)의 해산어종이다. 알래스카 명란 원료, 고추장 명란, 발효 명란을 증류수와 에탄올로 추출하여 2, 2- diphenyl - 1- picrylhydroazyl (DPPH), 하이드록시 라디칼(OH), 산화질소(NO)의 항산화 소거능을 평가하였다. 철 이온 환원력(FRAP)을 조사하였다. ABTS+ 소거능은 Brand-Williams 등의 방법에 따랐다. 고추장 명란의 증류수 추출물의 DPPH 소거능은 1.0 mg/ml 농도에서 71.9%였으며 에탄올 추출물에서 소거능은 73.7%였다. 발효 명란의 증류수 추출물의 DPPH 소거능은 1.0 mg/ml 농도에서 78.0%였고 에탄올 추출물에서 소거능은 78.4%였다. 명란 원료의 증류수 추출물과 에탄올 추출물의 DPPH에 대한 최소 저해 농도 값($IC_{50}$)은 각각 11.65 ug/ml과 11.47 ug/ml이었다. 명란 원료, 고추장 명란, 발효 명란의 에탄올 추출물의 OH 소거능은 1.0 mg/ml 농도에서 70.9%, 79.0, and 80.6%였다. 명란 원료의 증류수 추출물과 에탄올 추출물의 NO의 최소 저해 농도 값은 11.45 ug/ml과 11.41 ug/ml였다. 본 연구 결과, 고추장 명란과 발효명란은 원료 명란 보다 높은 DPPH, OH, NO 소거능을 나타내었다. 고추장 명란과 발효 명란은 자연 라디칼 소거능이 있어 식품으로써 항산화 보충제가 될 수 있을 것이다.

Abstract ▼ AI-Helper

Alaska pollock (Gadus chalcogrammus) is a marine fish species belonging to the family Gadidae. In this study, whether the Alaska Polloack Roe have antioxidant properties, 2,2-diphenyl-1 picrylhydroazyl (DPPH), hydroxyl radical (OH) reducing activity, and nitric oxide radical (NO) scavenging activity were evaluated in distilled water extract (DWE) and ethanol extract (ETE) of raw Alaska pollock roe, Gochujang Pollock roe, and fermented seasoned Pollock roe. The DPPH scavenging activity of the DWE with Gochujang Pollock roe was 71.9% at a concentration of 1.0 mg/ml and that of the ETE was 73.7% at the same concentration. The DPPH scavenging activity of the DWE with fermented seasoned Pollock roe was 78.0% at 1.0 mg/ml, whereas that of ETE was 78.4% at the same concentration. The $IC_{50}$ values of the DWE and ETE of raw Pollock roe for DPPH were $11.65{\mu}g/ml$ and $11.47{\mu}g/ml$, respectively. The OH scavenging activities of raw Pollock roe, Gochujang Pollock roe, and fermented seasoned Pollock roe ethanolic extracts at a concentration of 1.0 mg/ml were 70.9%, 79.0, and 80.6%, respectively. The $IC_{50}$ values of the DWE and EWE of raw Pollock roe for NO were $11.45{\mu}g/ml$ and $11.41{\mu}g/ml$, respectively. The DPPH, OH, and NO scavenging abilities in DWEs and ETEs of Gochujang and fermented seasoned Pollock roe were higher than those of instant (no Gochujang or season treatment) treatment Pollock roe. Both the Gochujang and fermented seasoned Pollock roes have natural radical scavenging ability and may be useful potential antioxidant food supplements.

주제어

표/그림 (7)

그림 Fig. 1. When L- Ascorbic acid was 100%, it showed relative inhibitory effects (%) on DPPH by water and ethanol extracts from various Pollock roes.
표 Table 1. The degree of inhibition (%) of DPPH properties of premium Pollock roe with raw, Gochujang, and fermented seasoning at different concentrations
그림 Fig. 2. When H₂O₂ and L- Ascorbic acid were 100%, it showed relative inhibitory effects on OH by water and ethanol extracts from various Pollock roes.
표 Table 2. The degree of inhibition (%) of hydroxyl radical (OH) scavenging activity of premium Pollock roe with raw, Gochujang, and fermented seasoning at different concentrations
표 Table 3. The degree of inhibition (%) of nitric oxide radical (NO) scavenging activity of premium Pollock roe with raw, Gochujang, and fermented seasoning at different concentrations
그림 Fig. 3. When Gallic acid and L- Ascorbic acid were 100%, it showed relative inhibitory effects on NO by water and ethanol extracts from various Pollock roes.
표 Table 4. The 50% inhibition (IC₅₀) of DPPH, OH, and NO of Alaska Pollock roe at different solvents

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제안 방법

However, little information regarding antioxidants of a Pollock roe and its application has been reported. The main objective of the study was to determine the antioxidant activity of Alaska Pollock roe extracts, Gochujang Pollock roe and fermented seasoning Pollock roe by DPPH, OH, and NO radical scavenging assay.

이론/모형

The effect of extracts on hydroxyl radicals was assayed by using the deoxyribose method (Table 2). The DWE of raw Pollock roe showed 68.

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