[논문]산지별 밤꿀에 함유된 Kynurenic Acid의 정량 분석과 분석법 검증

김주리; 김도윤; 이상현

doi:10.22889/kjp.2022.53.2.111

산지별 밤꿀에 함유된 Kynurenic Acid의 정량 분석과 분석법 검증
Quantitative Analysis of Kynurenic Acid in Chestnut Honey from Different Regions and Method Validation 원문보기

생약학회지, v.53 no.2, 2022년, pp.111 - 118

김주리 (중앙대학교 식물생명공학과) , 김도윤 (주식회사 케뎀) , 이상현 (중앙대학교 식물생명공학과)

Abstract ▼ AI-Helper

Chestnut honey is a sweet dark-colored honey with a distinct bitter aftertaste. It contains numerous phenolic compounds and alkaloids and is noted for its antioxidant and anti-inflammatory activities. However, it has been established that there are differences in the composition and activity of chestnut honey constituents depending on the region of origin, the sources of which warrant further research. In this study, we analyzed the kynurenic acid (KA) contents in chestnut honey produced in nine different regions in Korea, using high-performance liquid chromatography in conjunction with ultraviolet detection, and validated the analytical method developed. Use of a reverse-phase column and detection at a wavelength of 240 nm were found to be optimal for the detection of KA. Similar evaluation of an optimal method for extracting KA from chestnut honey revealed that extraction using 10% EtOH at 20 times the sample volume over a 6 h period was the most suitable for obtaining a high content of KA. Among the nine regional chestnut honeys assessed, KA content was found to be highest in the "Gongju" sample (1.14 mg/g), followed by that in the "Cheongdo" and "Damyang" samples. Validation of the KA analytical method revealed a good analyte linearity, with a correlation coefficient (r2) of 0.9995, an accuracy of between 92.37% and 107.35%, and good precision (RSD ≤ 1.05%). Our findings in this study, based on a validated quantitative analytical method for KA, could make an important contribution to establishing a data profiling procedure for characterizing chestnut honeys produced in different regions, and may also provide basic data for the identification of functional honey.

주제어

표/그림 (8)

그림 Fig. 1. The chemical structure of KA.
그림 Fig. 2. HPLC chromatograms of the KA standard (A) and chestnut honey "Damyang" (B).
표 Table I. Contents of KA in chestnut honey produced in nine different regions of Korea
표 Table II. Contents of KA in chestnut honey obtained using different extraction methods
그림 Fig. 3. HPLC chromatograms and specificity for KA (A) and chestnut honey (B).
표 Table III. Linearity, LOD, and LOQ values obtained for KA
표 Table IV. Accuracy of the validated analytical method for determining KA
표 Table V. Intra- and inter-day precision of the validated analytical method for determining KA

AI 본문요약
AI-Helper

제안 방법

In this study, we thus analyzed the KA profiles of chestnut honey produced in nine different regions of Korea using high-performance liquid chromatography in conjunction with ultraviolet detection (HPLC-UV) and validated the performance of an analytical method for KA.
Preparation of chestnut honey extracts−To establish an optimum extraction method for the validation of chestnut honey, we examined the effects of different solvent com- position, solvent volume, and extraction time under reflux extraction conditions, for purpose of which, we selected “Damyang” chestnut honey

대상 데이터

Collection of chestnut honey−Samples of chestnut honey produced in nine different regions of Korea (Pocheon, Chun- cheon, Yeongdong, Chungju, Gongju, Jinan, Damyang, Cheongdo, and Geochang) were provided by KEDEM Inc., Korea, a voucher specimen of each of which has been deposited in the herbarium of the Department of Plant Science and Technology, Chung-Ang University, Korea.

성능/효과

The values thus determined were confirmed to be comparable to the true values, thereby indicating good recovery. Collectively, these finding thus indicate that the analytical method developed in the present study can be used as a method for the accurate analysis of KA in honey samples.
These results indicate the minimum concentration of KA that can be determined and quantified using the validated analytical HPLC method. In terms of accuracy, KA recovery rates ranged from 92.37% to 107.35%. Values for the average recovery rate and RSD of KA at each spiked concentration are shown in Table IV.
Prior to method validation, we performed quantitative analysis to determine which extraction conditions yielded the highest content of KA in chestnut honey, and accordingly established that samples extracted using 10% EtOH at 20 times the sample volume for 6 h contained the highest KA contents (Table II). Thus, the “10E-6H-20” extract was selected as the sample for validating the analytical method used for determining chestnut honey KA content.

참고문헌 (39)

Crane, E. (1991) Honey from honeybees and other insects. Ethol. Ecol. Evol. 3: 100-105.

상세보기
Hunt, C. L. and Atwater, H. W. (1915) Honey and its uses in the home. US Government Printing Office, Washington, D.C.
White, J. and Crane, E. (1975) Honey a comprehensive survey. In Crane. E. (ed.), Morrison and Gibb Ltd., 194-206, London.
Othman, N. H. (2012) Honey and cancer: sustainable inverse relationship particularly for developing nations-a review. Evid. Based. Complement. Alternat. Med. 2012.

상세보기
Gharzouli, K., Amira, S., Gharzouli, A. and Khennouf, S. (2002) Gastroprotective effects of honey and glucose-fructose-sucrose-maltose mixture against ethanol-, indomethacin-, and acidified aspirin-induced lesions in the rat. Exp. Toxicol. Pathol. 54: 217-221.

상세보기
Blomfield, R. (1973) Honey for decubitus ulcers. JAMA 224: 905-905.

상세보기
Efem, S. (1988) Clinical observations on the wound healing properties of honey. Br. J. Surg. 75: 679-681.

상세보기
Estevinho, L., Pereira, A. P., Moreira, L., Dias, L. G. and Pereira, E. (2008) Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey. Food Chem. Toxicol. 46: 3774-3779.

상세보기
Ferreira, I. C. F. R., Aires, E., Barreira, J. C. M. and Estevinho, L. M. (2009) Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chem. 114: 1438-1443.

상세보기
Kolayli, S., Sahin, H., Can, Z., Yildiz, O. and Sahin, K. (2016) Honey shows potent inhibitory activity against the bovine testes hyaluronidase. J. Enzyme. Inhib. Med. Chem. 31: 599-602.
Sarikaya, A. O., Ulusoy, E., Ouml, Zt, Uuml, Rk, N., Uuml, Tun, Ccedil, El, M. and Kolayli, S. (2009) Antioxidant activity and phenolic acid constituents of chestnut (Castania sativa Mill.) honey and propolis. J. Food Biochem. 33: 470-481.

상세보기
Meteoglu, I., Kavas, N. C., Saricaoglu, M., Ilkaya, F., Guzel, H., Alici, O. and Ozturk, F. (2015) Chestnut honey and sherbet enhance the healing of burn wounds in rat model. Clin. Invest. Med. (Online) 38: E267-E273.
Jeong, H.-R., Baek, Y., Kim, D.-O. and Lee, H. (2018) Anti-oxidative and antimelanogenic effects of ethyl acetate fractions of Korean domestic honeys from different floral sources. Korean. J. Food. Sci. Technol. 50: 660-664.

원문보기 상세보기
Cho, J.-Y., Bae, S.-H., Kim, H.-K., Lee, M.-L., Choi, Y.-S., Jin, B.-R., Lee, H. J., Jeong, H. Y., Lee, Y. G. and Moon, J.-H. (2015) New quinolinone alkaloids from chestnut (Castanea crenata Sieb) honey. J. Agric. Food Chem. 63: 3587-3592.

상세보기
Majlath, Z., Torok, N., Toldi, J. and Vecsei, L. (2016) Memantine and kynurenic acid: current neuropharmacological aspects. Curr. Neuropharmacol. 14: 200-209.

상세보기
Erhardt, S., Olsson, S. K. and Engberg, G. (2009) Pharmacological manipulation of kynurenic acid. CNS Drugs 23: 91-101.

상세보기
Beretta, G., Granata, P., Ferrero, M., Orioli, M. and Facino, R. M. (2005) Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics. Anal. Chim. Acta. 533: 185-191.

상세보기
Beretta, G., Artali, R., Caneva, E., Orlandini, S., Centini, M. and Facino, R. M. (2009) Quinoline alkaloids in honey: further analytical (HPLC-DAD-ESI-MS, multidimensional diffusion-ordered NMR spectroscopy), theoretical and chemometric studies. J. Pharm. Biomed. Anal. 50: 432-439.

상세보기
Donarski, J. A., Jones, S. A., Harrison, M., Driffield, M. and Charlton, A. J. (2010) Identification of botanical biomarkers found in Corsican honey. Food Chem. 118: 987-994.

상세보기
Beretta, G., Caneva, E., Regazzoni, L., Bakhtyari, N. G. and Maffei Facino, R. (2008) A solid-phase extraction procedure coupled to 1H NMR, with chemometric analysis, to seek reliable markers of the botanical origin of honey. Anal. Chim. Acta 620: 176-182.

상세보기
Truchado, P., Martos, I., Bortolotti, L., Sabatini, A. G., Ferreres, F. and Tomas-Barberan, F. A. (2009) Use of quinoline alkaloids as markers of the floral origin of chestnut honey. J. Agric. Food Chem. 57: 5680-5686.

상세보기
Tomas-Barberan, F. A., Martos, I., Ferreres, F., Radovic, B. S. and Anklam, E. (2001) HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys. J. Sci. Food Agric. 81: 485-496.

상세보기
Beretta, G., Caneva, E. and Facino, R. M. (2007) Kynurenic acid in honey from arboreal plants: MS and NMR evidence. Planta Med. 73: 1592-1595.

상세보기
Ronsisvalle, S., Lissandrello, E., Fuochi, V., Petronio Petronio, G., Straquadanio, C., Crasci, L., Panico, A., Milito, M., Cova, A. M., Tempera, G. and Furneri, P. M. (2019) Antioxidant and antimicrobial properties of Casteanea sativa Miller chestnut honey produced on Mount Etna (Sicily). Nat. Prod. Res. 33: 843-850.

상세보기
Stephens, J., Molan, P. C. and Clarkson, B. D. (2005) A review of Leptospermum scoparium (Myrtaceae) in New Zealand. N. Z. J. Bot. 43: 431-449.

상세보기
Oelschlaegel, S., Gruner, M., Wang, P.-N., Boettcher, A., Koelling-Speer, I. and Speer, K. (2012) Classification and characterization of manuka honeys based on phenolic compounds and methylglyoxal. J. Agric. Food Chem. 60: 7229-7237.

상세보기
Alvarez-Suarez, J. M., Gasparrini, M., Forbes-Hernandez, T. Y., Mazzoni, L. and Giampieri, F. (2014) The composition and biological activity of honey: a focus on Manuka honey. Foods 3: 420-432.

상세보기
Fyfe, L., Okoro, P., Paterson, E., Coyle, S. and McDougall, G. J. (2017) Compositional analysis of Scottish honeys with antimicrobial activity against antibiotic-resistant bacteria reveals novel antimicrobial components. LWT - Food Sci. Technol. 79: 52-59.
Miguel, M., Antunes, M. D. and Faleiro, M. L. (2017) Honey as a complementary medicine. Integr. Med. Insights. 12: 1178633717702869.
Schievano, E., Morelato, E., Facchin, C. and Mammi, S. (2013) Characterization of markers of botanical origin and other compounds extracted from unifloral honeys. J. Agric. Food Chem. 61: 1747-1755.

상세보기
Jayashree, B., Thomas, S. and Nayak, Y. (2010) Design and synthesis of 2-quinolones as antioxidants and antimicrobials: a rational approach. Med. Chem. Res. 19: 193-209.

상세보기
Thumar, N. J. and Patel, M. P. (2012) Synthesis, characterization and biological activity of some new carbostyril bearing 1 H-pyrazole moiety. Med. Chem. Res. 21: 1751-1761.

상세보기
Kim, Y. K., Lee, S., Song, J. H., Kim, M. J., Yunusbaev, U., Lee, M. L., Kim, M. S. and Kwon, H. W. (2020) Comparison of biochemical constituents and contents in floral nectar of Castanea spp. Molecules 25: 4225.

상세보기
Guideline, I. H. T. (2005). Validation of analytical procedures: text and methodology Q2 (R1). International conference on harmonization, Geneva, Switzerland.
Kim, S. H. (2016) Study on nutritional property and use potential of Gochujang using Gongju chestnuts. J. Nutr. Health. 49: 395-399.

원문보기 상세보기
Park, K. S. (2003) Study on the Characters of chestnut cultivation and the characteristics of nuts in Gongju region, Chungnam. Dissertation, Kongju National University.
Soto, M. E., Ares, A. M., Bernal, J., Nozal, M. J. and Bernal, J. L. (2011) Simultaneous determination of tryptophan, kynurenine, kynurenic and xanthurenic acids in honey by liquid chromatography with diode array, fluorescence and tandem mass spectrometry detection. J. Chromatogr. A. 1218: 7592-7600.

상세보기
Turski, M. P., Chwil, S., Turska, M., Chwil, M., Kocki, T., Rajtar, G. and Parada-Turska, J. (2016) An exceptionally high content of kynurenic acid in chestnut honey and flowers of chestnut tree. J. Food Compos. Anal. 48: 67-72.

상세보기
Kim, S.-G., Kim, H.-Y., Choi, H.-M., Lee, H.-J., Moon, H.-J., Han, S.-M. (2021) A rapid method for determination of kynurenic acid in Korean chestnut (Castanea crenata) honey by UPLC. J. Apic. Res. 36: 183-188.

저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증