제주산 녹차, 발효차 추출물과 바나듐의 식후 혈당강하 및 항고혈압 기능에 미치는 In Vitro 효과 Inhibitory Effect of Jeju Tea Extracts and Vanadate on Postprandial Hyperglycemia and Hypertension, and In Vitro Study원문보기
현대인의 기호식품인 차를 이용하여 비 발효차인 녹차와 3가지 발효차로 구분하여 식후 고혈당의 지표가 되는 알파글루코시데이스(α-glucosidase) 활성과 고혈압활성의 지표로 사용되는 안지오텐신전환효소(angiotensin converting enzyme, ACE)의 억제작용을 확인하였다. α-glucosidase 억제 활성의 상승효과를 알아보기 위해 녹차추출물에 인슐린과 유사기능이 있다고 밝혀진 바나듐을 미량(50 ㎍/mL)으로 혼합하여 α-glucosidase 활성 억제를 위한 상승효과 여부를 조사하였다. 또한 녹차의 기능성물질로 알려진 에피갈로카테킨 갈레이트(epigallocatechin gallate, EGCG)의 농도와 카페인(caffeine)의 농도를 측정하여 녹차와 발효차 효능을 분석하고자 하였다. 녹차와 발효차 추출물로부터 식후 혈당을 증가시키는 α-glucosidase 활성이 크게 억제되어 차의 식후 혈당저해 효과가 있음을 확인하였으며 차 추출물 중에서도 20% 발효차가 가장 우수한 기능을 보였다. 그러나 차 추출물만을 단독으로 처리한 경우와 바나듐과 함께 처리한 경우 서로 다른 결과를 보였다. α-glucosidase 저해효과는 저 농도(50 ㎍/mL)의 녹차와 바나듐 혼합 처리에서 단독 처리에 비해 저해활성이 2배나 증가되어 녹차가 바나듐과 가장 큰 상승효과를 보임을 알 수 있었다. ACE 저해활성은 모든 차 추출물에서 확인되었으나 녹차에서 가장 높게 조사되어 녹차가 다른 차에 비해 가장 높게 측정된 EGCG 농도의 효과로 생각되며 발효차의 식후 혈당강하 및 ACE 저해효과는 EGCG 외에 또 다른 기능성물질이 관여한 것임을 알 수 있었다.
현대인의 기호식품인 차를 이용하여 비 발효차인 녹차와 3가지 발효차로 구분하여 식후 고혈당의 지표가 되는 알파글루코시데이스(α-glucosidase) 활성과 고혈압활성의 지표로 사용되는 안지오텐신전환효소(angiotensin converting enzyme, ACE)의 억제작용을 확인하였다. α-glucosidase 억제 활성의 상승효과를 알아보기 위해 녹차추출물에 인슐린과 유사기능이 있다고 밝혀진 바나듐을 미량(50 ㎍/mL)으로 혼합하여 α-glucosidase 활성 억제를 위한 상승효과 여부를 조사하였다. 또한 녹차의 기능성물질로 알려진 에피갈로카테킨 갈레이트(epigallocatechin gallate, EGCG)의 농도와 카페인(caffeine)의 농도를 측정하여 녹차와 발효차 효능을 분석하고자 하였다. 녹차와 발효차 추출물로부터 식후 혈당을 증가시키는 α-glucosidase 활성이 크게 억제되어 차의 식후 혈당저해 효과가 있음을 확인하였으며 차 추출물 중에서도 20% 발효차가 가장 우수한 기능을 보였다. 그러나 차 추출물만을 단독으로 처리한 경우와 바나듐과 함께 처리한 경우 서로 다른 결과를 보였다. α-glucosidase 저해효과는 저 농도(50 ㎍/mL)의 녹차와 바나듐 혼합 처리에서 단독 처리에 비해 저해활성이 2배나 증가되어 녹차가 바나듐과 가장 큰 상승효과를 보임을 알 수 있었다. ACE 저해활성은 모든 차 추출물에서 확인되었으나 녹차에서 가장 높게 조사되어 녹차가 다른 차에 비해 가장 높게 측정된 EGCG 농도의 효과로 생각되며 발효차의 식후 혈당강하 및 ACE 저해효과는 EGCG 외에 또 다른 기능성물질이 관여한 것임을 알 수 있었다.
The inhibitory effect on α-glucosidase, a marker of postprandial hyperglycemia, and angiotensinconverting enzyme (ACE), a marker of hypertension, was analyzed using non-fermented green tea and three different types of fermented tea, which are popular beverages in modern life. Green tea was mixe...
The inhibitory effect on α-glucosidase, a marker of postprandial hyperglycemia, and angiotensinconverting enzyme (ACE), a marker of hypertension, was analyzed using non-fermented green tea and three different types of fermented tea, which are popular beverages in modern life. Green tea was mixed with trace amounts of vanadate (50 ㎍/mL), which has insulin-mimetic effects, to investigate the synergistic effect of vanadate on the inhibition of α-glucosidase. The concentration of epigallocatechin gallate (EGCG) and caffeine was also checked. The extracts of green tea and fermented teas showed clear inhibition on α-glucosidase, which caused a decrease in the postprandial glucose levels. The inhibitory effect was most prominent in the 20% fermented tea. Trace amounts of vanadate (50 ㎍/mL)-mixed green tea extract had twice the inhibitory effect on α-glucosidase than the pure tea extract. All teas showed inhibitory effects on ACE. Among those, the effect was most prominent in green tea, which had higher concentrations of EGCG. In contrast, the postprandial glucose-lowering effect and ACE inhibition of the fermented teas, which have a lower level of EGCG, was attributed to some other different functional substances.
The inhibitory effect on α-glucosidase, a marker of postprandial hyperglycemia, and angiotensinconverting enzyme (ACE), a marker of hypertension, was analyzed using non-fermented green tea and three different types of fermented tea, which are popular beverages in modern life. Green tea was mixed with trace amounts of vanadate (50 ㎍/mL), which has insulin-mimetic effects, to investigate the synergistic effect of vanadate on the inhibition of α-glucosidase. The concentration of epigallocatechin gallate (EGCG) and caffeine was also checked. The extracts of green tea and fermented teas showed clear inhibition on α-glucosidase, which caused a decrease in the postprandial glucose levels. The inhibitory effect was most prominent in the 20% fermented tea. Trace amounts of vanadate (50 ㎍/mL)-mixed green tea extract had twice the inhibitory effect on α-glucosidase than the pure tea extract. All teas showed inhibitory effects on ACE. Among those, the effect was most prominent in green tea, which had higher concentrations of EGCG. In contrast, the postprandial glucose-lowering effect and ACE inhibition of the fermented teas, which have a lower level of EGCG, was attributed to some other different functional substances.
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문제 정의
Therefore, in order to reduce serum glucose levels and manage related diseases, α-glucosidase inhibition has been proposed as a suitable approach. This research investigated the enzyme inhibition ability of tea extracts to determine their potential utility as agent against α-glucosidase inhibitor for useful in the development of blood sugar related disorders such as type 2 diabetes. Acarbose showed 83% inhibition at 100 μg/mL concentration, showing a slightly lower inhibitory effect of F20 at the same concentration.
This process was conducted to study the synergistic effect of α-glucosidase inhibition when treated together with vanadium compared to individual effect of green/fermented tea, as vanadium shows similar activity to insulin. Thus, this study also aimed on the possibility of synergistic effect by daily intake of green/fermented tea with natural vanadium containing underground Jeju water to control postprandial hyperglycemia.
α-glucosidase 억제 활성의 상승효과를 알아보기 위해 녹차추출물에 인슐린과 유사기능이 있다고 밝혀진 바나듐을 미량(50 μg/mL)으로 혼합하여 α-glucosidase 활성 억제를 위한 상승효과 여부를 조사하였다. 또한 녹차의 기능성 물질로 알려진 에피갈로카테킨 갈레이트(epigallocatechin gallate, EGCG)의 농도와 카페인(caffeine)의 농도를 측정하여 녹차와 발효차 효능을 분석하고자 하였다. 녹차와 발효차 추출물로부터 식후 혈당을 증가시키는 α-glucosidase 활성이 크게 억제되어 차의 식후 혈당저해 효과가 있음을 확인하였으며 차 추출물 중에서도 20% 발효차가 가장 우수한 기능을 보였다.
제안 방법
UV270 nm, at a flow rate of 1 mL/min was used for the detection. Standard caffeine and EGCG concentrations were prepared to 200 μg/mL, and were serial diluted to 5, 10, 50, 100, 200 μg/mL each for evaluation. Detection was conducted for 3 times, and all measurement confirmed to be acceptable with R2 value of all above 0.
To evaluate the anti-hypertensive and anti-diabetic effect of Jeju green tea and fermented tea extract, ACE inhibition for blood pressure control and α-glucosidase inhibition for post-meal blood sugar rise were measured. Moreover, with the known vanadium content in natural underground Jeju water (10∼30 mg/L) as the baseline [15] sufficient concentration (50 μg/mL) for result deduction was treated together with green tea and fermented tea extract.
확인하였다. α-glucosidase 억제 활성의 상승효과를 알아보기 위해 녹차추출물에 인슐린과 유사기능이 있다고 밝혀진 바나듐을 미량(50 μg/mL)으로 혼합하여 α-glucosidase 활성 억제를 위한 상승효과 여부를 조사하였다. 또한 녹차의 기능성 물질로 알려진 에피갈로카테킨 갈레이트(epigallocatechin gallate, EGCG)의 농도와 카페인(caffeine)의 농도를 측정하여 녹차와 발효차 효능을 분석하고자 하였다.
현대인의 기호식품인 차를 이용하여 비 발효차인 녹차와 3가지 발효차로 구분하여 식후 고혈당의 지표가 되는 알파 글루코시데이스(α-glucosidase) 활성과 고혈압활성의 지표로 사용되는안지오텐신전환효소(angiotensin converting enzyme, ACE) 의억제작용을 확인하였다. α-glucosidase 억제 활성의 상승효과를 알아보기 위해 녹차추출물에 인슐린과 유사기능이 있다고 밝혀진 바나듐을 미량(50 μg/mL)으로 혼합하여 α-glucosidase 활성 억제를 위한 상승효과 여부를 조사하였다.
대상 데이터
The collected extraction were filtered and compressed for concentration under vacuum decompressor, and lyophilized for be used in this study [12]. All analytical reagents used in the study were Sigma Chemical Co., (St Louis, MO, USA), Aldrich Chemical Co., (Steineheim, Germany) and Merck Ltd., Darmstadt (Germany).
데이터처리
2)Values with different small letters in superscripts within a row are significantly different at ***P<0.001 by Dunnett's multiple comparisons test in one-way ANOVA.
, La Jolla, CA, USA) was used for statistical calculations. One-way ANOVA for repeated measures was performed followed by Dunnett’s post hoc test or Bonferroni’s post hoc test. Statistical significance was taken at P<0.
The data were presented as mean±standard deviation of mean (N=3). Significant differences determined by one way ANOVA (**P<0.01).
The data were presented as mean±standard deviation of mean (N=3). Significant differences determined by one-way ANOVA (*P<0.05, **P<0.01).
성능/효과
α-glucosidase 저해 효과는 저 농도(50 μg/mL)의 녹차와 바나듐 혼합 처리에서 단독처리에 비해 저해활성이 2배나 증가되어 녹차가 바나듐과 가장 큰 상승효과를 보임을 알 수 있었다. ACE 저해활성은 모든 차 추출물에서 확인되었으나 녹차에서 가장 높게 조사되어 녹차가 다른 차에 비해 가장 높게 측정된 EGCG 농도의 효과로 생각되며 발효차의 식후 혈당강하 및 ACE 저해효과는 EGCG 외에 또 다른 기능성물질이 관여한 것임을 알 수 있었다.
In conclusion, both green tea and fermented tea showed superior biological activity in this study, and correlation could be identified between high catechin content in green tea with its high α-glucosidase and ACE inhibition effects. Especially with the synergistic effect of the trace amount of green tea extract and vanadium combination compared to single green tea extract on α-glucosidase inhibition, such product is considered suitable as a preventative food to take for interactive disorder such as hypertension and diabetes of ascendant effects.
The inhibitory activity of α-glucosidase obtained in this study by the extracts of the 3 types of fermented tea and green tea was mostly dose-dependent. Figure 1 shows the measurement results of α-glucosidase inhibition to prevent sugar decomposition.
그러나 차 추출물만을 단독으로 처리한 경우와 바나듐과 함께 처리한 경우 서로 다른 결과를 보였다. α-glucosidase 저해 효과는 저 농도(50 μg/mL)의 녹차와 바나듐 혼합 처리에서 단독처리에 비해 저해활성이 2배나 증가되어 녹차가 바나듐과 가장 큰 상승효과를 보임을 알 수 있었다. ACE 저해활성은 모든 차 추출물에서 확인되었으나 녹차에서 가장 높게 조사되어 녹차가 다른 차에 비해 가장 높게 측정된 EGCG 농도의 효과로 생각되며 발효차의 식후 혈당강하 및 ACE 저해효과는 EGCG 외에 또 다른 기능성물질이 관여한 것임을 알 수 있었다.
또한 녹차의 기능성 물질로 알려진 에피갈로카테킨 갈레이트(epigallocatechin gallate, EGCG)의 농도와 카페인(caffeine)의 농도를 측정하여 녹차와 발효차 효능을 분석하고자 하였다. 녹차와 발효차 추출물로부터 식후 혈당을 증가시키는 α-glucosidase 활성이 크게 억제되어 차의 식후 혈당저해 효과가 있음을 확인하였으며 차 추출물 중에서도 20% 발효차가 가장 우수한 기능을 보였다. 그러나 차 추출물만을 단독으로 처리한 경우와 바나듐과 함께 처리한 경우 서로 다른 결과를 보였다.
후속연구
As Jeju Island has a vast amount of underground water with high vanadium content compared to other regions, prophylaxis against diabetes and hypertension is considered possible when teas are made with vanadium containing underground water. Additional experimental and clinical studies for patients or healthy volunteers are needed in order to further elucidate on the exact mechanisms responsible for the postprandial hyperglycemia and ACE of green tea and fermented teas.
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