초록 ▼

○ 연구결과
국화(chrysanthenyl acetate), 감국(camphor), 산초(estragole), 초피(β-phellandrene)의 향기성분 분석 및 aroma-active compounds 확인하였다.
산초, 초피, 국화, 감국 4종의 정유와 그 지표물질은 대부분의 시험균주에 대하여 항생제보다 강한 항균력이 나타났으며, 특히 그람 양성균에 대해 탁월한 효과가 입증되었다. 또한 생육 곡선을 관찰한 결과 24시간까지 항균력이 지속되는 것을 관찰할 수 있었다. 실험에 이용된 4종의 정유는 식품의 저장성을 증가시

○ 연구결과
국화(chrysanthenyl acetate), 감국(camphor), 산초(estragole), 초피(β-phellandrene)의 향기성분 분석 및 aroma-active compounds 확인하였다.
산초, 초피, 국화, 감국 4종의 정유와 그 지표물질은 대부분의 시험균주에 대하여 항생제보다 강한 항균력이 나타났으며, 특히 그람 양성균에 대해 탁월한 효과가 입증되었다. 또한 생육 곡선을 관찰한 결과 24시간까지 항균력이 지속되는 것을 관찰할 수 있었다. 실험에 이용된 4종의 정유는 식품의 저장성을 증가시켜 식중독의 예방에 효과적인 천연식품보존료로서의 이용 가능성이 높다고 판단된다. 고추장, 된장 및 국간장에 감국, 국화 및, 초피 정유 0.0005%를 첨가하여 12주간 저장하였을 때 무첨가 군과 전체적인 선호도의 유의적 차이가 없었으므로, 고추장의 맛과 품질개선을 위하여 감국, 국화 및 초피 정유를 사용할 수 있다고 판단됨. 고추장, 된장 및 국간장 저장실험에서 정유 농도별 첨가군과 무첨가군 사이의 저장 1, 4, 8, 12주에 total aerobic bacteria수의 유의차가 나타나지 않았다.
소고기패티, 돼지고기패티 및 닭고기패티 실험에서 정유 농도별 첨가군(0.0005%, 0.001% 및 0.005%)과 무첨가군 사이의 저장 1, 4, 8, 12주에 total aerobic bacteria 수의 유의적 차이 없었다. 소고기패티, 돼지고기패티 및 닭고기 패티에 정유 0.5%와 2.0%첨가시 감국, 초피 및 산초 2%첨가군에서 total aerobic bacteria 수가 감소하였다.
양송이버섯 저장 시 감국과 초피 정유 0.05mL, 0.1mL를 각각 처리한 경우, 갈변현상과 쪼개짐 현상이 적게 나타났다. 딸기와 귤의 저장시 대조구에 비해 감국의 부패율이 낮아 항균효과가 가장 높았다.
과산화수소로 야기된 산화적 스트레스에 대한 감국정유의 PC12 신경세포 보호 효과에 대한 실험을 한 결과 약 25 ㎍/㎖ 이하 농도에서 유의적 수준으로 생존율 향상을 보였고, 약 50 ㎍/㎖ 이하 농도에서 ROS함량을 효과적으로 감소시켰다.
이 결과를 바탕으로 감국정유를 GC/MS를 이용하여 정성 분석한 결과 12가지 성분을 확인하였다. 12가지의 성분의 신경세포 보호 실험과 ROS 소거능 실험을 한 결과 thymol은 신경세포 보호능과 ROS 소거능을 모두 나타내고, trans-pinocarveol, caryophyllene oxide, trans-caryophyllene, α-terpineol, borneol은 ROS 소거능을 나타내었다. 초피 분획물의 미백효과 실험에서는 L-tyrosine과 L-DOPA를 기질로 사용하였을 경우 모두 부탄올 층이 가장 높은 tyrosinase 활성 저해 효과를 보여주었고, α-MSH로 멜라닌 생성 유도한 B16F1 melanoma tyrosinase의 저해활성은 초피 클로로포롬 분획 100 ㎍/㎖농도에서 대조구에 비해 약 22%의 멜라닌 생성을 저해한 효과를 보여 주었다.
초피정유와 감국정유를 ICR 마우스에 단회 경구투여 2000mg/kg 용량에서 활동성저하의 일반증상이 투여 당일에 일시적으로 관찰되었으나, 시험물질 투여와 관련된 사망률, 일반증상 및 육안적인 부검소견은 관찰되지 않아, 암수 마우스에서 초피정유와 감국정유의 개략의 치사량은 2000 mg/kg을 상회하는 것으로 판단된다. 대사활성계 적용 6시간 처리군에서 감국정유는 CHL 세포에 염색체이상을 유발하는 물질인 것으로 사료된다. 초피정유와 감국정유는 마우스 소핵시험에서 음성인 것으로 사료된다.

Abstract ▼

Compositae and Rutaceae family has been mainly used as food addictives and a traditional herbal medicines in Korea, Japan and China. Recently, they has been found to have various biological activities, such as antioxidant, anti-inflamatory, anti-mutagenic and anti-cancer effects. However, their appl

Compositae and Rutaceae family has been mainly used as food addictives and a traditional herbal medicines in Korea, Japan and China. Recently, they has been found to have various biological activities, such as antioxidant, anti-inflamatory, anti-mutagenic and anti-cancer effects. However, their application as a food addictive or source of pharmaceutical compounds has been limited. Also, relatively little research has been carried out their functional activity.
Antibacterial action against food-borne pathogens by the volatile flavor of essential oil from Chrysanhenum morifolium flower
Essential oil of C. mofifolium had a large inhibition zones especially against Salmonella enterica (21mm) and Bacillus cereus(19mm). Essentil oil of C. morifolium generally showed higher antibacterial activity against Gram-positive bacteria than Gram-negative bacteria. Minimu inhibitory concentration(MIC) of essential oilr from C. morifolium was 5㎍/㎖ aginst ten food-borne pathogens. Minimum bactericidal concentration(MBC) values were determined to be from 5 to 20㎍/㎖ against eight bacteria except Samonella choleraesuis and Listeria monocytogenes. Therefore, the essential oil of C. mofifolium and its components have a potent antibacterial activity against food-borne pathogens, and is expected to be used as a novel food preservative.
Antibacterial activities of essential oil from Zanthoxylum schnifolium against food-borne pathogens
In particular, essential oil form Z. schinifolium showed higher antibacterial activity against Gram-positive bacteria than aginst Gram-negative bacteria. Essential oil from Z. chinifolium displayed large inhibition zones especially against Bacillus cereus (31mm). At concetrations between 0 and 20㎍/㎖ the oils showed an antibacterial effect against both Gram-negative and Gram-positive bacteria. The MIC values against nine bacteria ranged from 1.25 to 5 ㎍/㎖. The MBC values against eight bacterial ranged from 2.5 to 20㎍/㎖, except Shigella sonnei. Furthermore, our finding on the antibacterial activities of essential oils from Z shinifolium validated the use of theis plant for medical purposes.
Sensory characteristics of traditional Kochujang added with essential oils
Eessential oils (EOs) from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum, and Zanthoxylum schnifolium which are outstanding in its flavor had been added on Kochujang and sensory evaluation by the storage period were applied. Change of color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum, and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by the increase of EOs quantity but the group of 0.0005% EOs showed no significant difference against the none-additive groups. EOs addition didn't affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste was significantly decreased. After the storage period of 12 weeks overall preferences of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum were same as the none additive groups. Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as the additives to improve the characteristic taste and flavor of Kochujang and recommended concentration level is 0.0005%.
Storage stability of Kochujang and Doenjang added with essential oils
In order to improve storage stability of Kochujang and Doenjang, essential oils (EOs) of Chrysanthemum indicum, Zanthoxylum piperitum, and Zanthoxylum schnifolium were added to Kochujang and Doenjang which were stored for 12 weeks. Microbial characteristics and color were investigated during storage at 30℃ and 35℃. Change of color in Kochujang and Doenjang varied according to the addition of EOs. No. of total bacteria of Kochujang added with EOs of Zanthoxylum piperitum-0.5% and Chrysanthemum indicum-1.0%＋Zanthoxylum schifolium-1.0% significantly decreased (p<0.05). In Doenjang added with Chrysanthemum indicum-0.25%, Chrysanthemum indicum-2.0%, Zanthoxylum piperitum-0.5% and Chrysanthemum indicum-0.25%＋Zanthoxylum piperitum-0.25%, no. of bacteria also decreased. Therefore, it is suggested that EOs extracted from Chrysanthemum indicum, Zanthoxylum piperitum and Zanthoxylum schnifolium can be applied as the biopreservatives to improve the storage stability of Kochujang and Doenjang.
Investigation of the functions of Compositae and Rutaceae family (Chrysanthemum morifolium : Gukwa, Zanthoxylum piperitum : Chopi, Chrysanthemum indicum : Gamguk, Zanthoxylum schinifolium : Sancho) The levels of total phenolics, total flavonoids and antioxidant capacity of Compositae and Rutaceae family (Gukwa, Chopi, Gamguk, Sancho) and their oils were evaluated. gukwa showed the highest level of total phenolics and total flavonoids and chopi showed the highest level of antioxidant capacity among them. The high reducing power of essential oil from chopi was observed. When using different solvents to extract gamguk, ethyl acetate was the highest level of total phenolics, total flavonoids and reducing power of different fractions.
Anti-neurodegenerative effect of essential oil of Chrysanthemum indicum (gamguk) and fractions of them on neuron-like PC-12 cells
Anti-neurodegenerative effect was measured on PC-12 cells under oxidative stress by hydrogen peroxide. When different fractions of gamguk tested anti-neurodegenerative effect, water and butanol prevented cell death induced by hydrogen peroxide, effectively. There was no significant difference for neuroprotective effects on PC-12 cells among solvent fractions without water and butanol fractions. The essential oil exhibited a neuroprotective effect on PC-12 cells in a dose-dependent manner in the ranges of 25 ㎍/㎖ and inhibition of intracellular ROS generation in the ranges of 50 ㎍/㎖. As a result of neuroprotective and ROS scavenging activity with 12 different ingredients, thymol have neuroprotective effect as well as ROS scavenging activity, however, trans-pinocarveol, caryophyllene oxide, trans-caryophyllene, α-terpineol, borneol showed inhibition of intracellular ROS generation, only.
Tyrosinase inhibition and antioxidant effect of fractions from Zanthoxylum piperitum (Chopi)
To analyze the effect of tyrosinase inhibition on B16F1 melanoma cells induced by α-MSH, cells were treated various concentration of different solvent extraction (butanol, ethyl acetate, water, chloroform, hexane) from chopi. Butanol fraction is the highest tyrosinase inhibition effect among different fractions using L-tyrosine and L-DOPA as substrate. B16F1 melanoma cells induced by α-MSH in the chloroform fraction showed the highest tyrosinase inhibition effect among them. Inhibition effect of melanin pigment generation was decresed by 22% with the treatment of chloroform fraction compared to the control on B16F1 melanoma cells induced by α-MSH