본문 바로가기
KERD
논문

차나무 부위별 추출물의 이화학적 특성

Physicochemical Properties of Extracts from Different Parts of Camellia sinensis

2

조회

0

다운로드

6

인용

0

참고문헌

키워드

초록

Background: There are various physiologically active substances in Camellia sinensis leaves, and much research has been conducted on it, however, the properties of other parts such as branch, flower, seed, and root are still unknown. Therefore, in this study, we checked the physicochemical properties of each part of C. sinensis. Methods and Results: In this study, we prepared a 70% ethyl alcohol extract of each part of C. sinensis and determined their yield, total polyphenol and total flavonoid contents, antioxidant activ￾ity, components [using high performance liquid chromatography (HPLC)], and α-glucosidase inhibitory activity. The yield was highest in the flower extract, and the total polyphenol content and antioxidant activity tended to be high in the order of leaf, root, branch, flower, and seed. Analysis of the catechin compounds using HPLC, confirmed that epigallocatechin (EGC) and epigallocate￾chin gallate (EGCG) were mostly present in the leaf, but epicatechin (EC), gallocatechin gallate (GCG), and gallocatechin (GC) were present in varying concentrations in each part. The inhibitory activity of α-glucosidase was higher than that of acarbose, a hypoglycemic agent, in all parts except the seed, which showed no activity. Furthermore, significantly higher α-glucosidase inhibitory activity was confirmed in the root. Conclusions: Apart from the leaves, which have been widely used and studied in the industry, the C. sinensis root and brances showed high activity. In particular, the α-glucosidase inhibitory activ￾ity was very high, confirming the possibility of using the roots and brances discarded by the tea leaf industry as an antidiabetic material.

Abstract

Background: There are various physiologically active substances in Camellia sinensis leaves, and much research has been conducted on it, however, the properties of other parts such as branch, flower, seed, and root are still unknown. Therefore, in this study, we checked the physicochemical properties of each part of C. sinensis. Methods and Results: In this study, we prepared a 70% ethyl alcohol extract of each part of C. sinensis and determined their yield, total polyphenol and total flavonoid contents, antioxidant activ￾ity, components [using high performance liquid chromatography (HPLC)], and α-glucosidase inhibitory activity. The yield was highest in the flower extract, and the total polyphenol content and antioxidant activity tended to be high in the order of leaf, root, branch, flower, and seed. Analysis of the catechin compounds using HPLC, confirmed that epigallocatechin (EGC) and epigallocate￾chin gallate (EGCG) were mostly present in the leaf, but epicatechin (EC), gallocatechin gallate (GCG), and gallocatechin (GC) were present in varying concentrations in each part. The inhibitory activity of α-glucosidase was higher than that of acarbose, a hypoglycemic agent, in all parts except the seed, which showed no activity. Furthermore, significantly higher α-glucosidase inhibitory activity was confirmed in the root. Conclusions: Apart from the leaves, which have been widely used and studied in the industry, the C. sinensis root and brances showed high activity. In particular, the α-glucosidase inhibitory activ￾ity was very high, confirming the possibility of using the roots and brances discarded by the tea leaf industry as an antidiabetic material.

참고문헌 (64)

  1. Akar Z, "A new colorimetric DPPH· scavenging activity method with no need for a spectrophotometer applied on synthetic and natural antioxidants and medicinal herbs", Journal of Enzyme Inhibition and Medicinal Chemistry, 32, pp.640~647 (2017)
  2. Ali MA, "Reactive oxygen, nitrogen and sulfur species in plants: Production, metabolism, signaling and defense mechanisms", pp.353~370 (2019), Wiley-Blackwell
  3. Basu S, "Estimation of global insulin use for type 2 diabetes, 2018-30: A microsimulation analysis", The Lancet Diabetes and Endocrinology, 7, pp.25~33 (2019)[DOI]
  4. Benzie IFF, "The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : The FRAP assay", Analytical Biochemistry, 239, pp.70~76 (1996)
  5. Bian S, "Reactive oxygen species, antioxidant enzyme activities and gene expression patterns in leaves and roots of Kentucky bluegrass in response to drought stress and recovery", Scientia Horticulturae, 120, pp.264~270 (2009)
  6. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  7. Cao G, "Oxygen-radical absorbance capacity assay for antioxidants", Free Radical Biology and Medicine, 14, pp.303~311 (1993)
  8. 차월석, "녹차나무 뿌리와 씨의 영양 성분 분석", KSBB Journal, 23(5), pp.387~391 (2008), 한국생물공학회
  9. Chacko SM, "Beneficial effects of green tea : A literature review", Chinese Medicine, 5, pp.13~ (2010)[DOI]
  10. Chen Y, "Occurrence of functional molecules in the flowers of tea(Camellia sinensis) plants: Eidence for a second resource", Molecules, 23, pp.790~ (2018)[DOI]
  11. 조유진, "추출 용매에 따른 예덕나무 수피 추출물의 항산화 및 항암 활성 연구", 공학기술논문지, 13(2), pp.95~100 (2020), 공학기술연구원[DOI]
  12. 최소라, "차나무 부위별 메탄올 추출물의 생리활성", 한국차학회지, 17(4), pp.48~55 (2011), 한국차학회
  13. Derosa G, "α-Glucosidase inhibitors and their use in clinical practice", Archives of Medical Science, 8, pp.899~906 (2012)
  14. Djamil R and Putri YE, "Determination of quality parameters, toxicity test, antioxidant activity, and α-glucosidase inhibitory activity of 70% ethanol extract bungur leaves(Lagerstroemia speciosa L. Pers. )", Asian Journal of Pharmaceutical and Clinical Research, 11, pp.217~221 (2018)
  15. Gani A, "Wholegrain cereal bioactive compounds and their health benefits : A review", Journal of Food Processing and Technology, 3, pp.146~156 (2012)
  16. Hasanuzzaman M, "Climate Change and Plant Abiotic Stress Tolerance" (2013), Wiley-Blackwell
  17. Hussain T, "Oxidative stress and inflammation: What polyphenols can do for us?", Oxidative Medicine and Cellular Longevity, 2016, pp.7432797~ (2016)[DOI]
  18. 장연정, "상백피로부터 α-Glucosidase 저해제의 분리 및 동정", 한국식품영양과학회지, 44(7), pp.1090~1099 (2015), 한국식품영양과학회
  19. Jo C, "Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4°C.", Meat Science, 64, pp.13~17 (2003)[DOI]
  20. 정병권, "미생물제제시용 고추경작지로부터 식물생장홀몬과 항진균물질을 동시에 생산하는 식물생장촉진근권세균의 선발 및 동정", 한국미생물·생명공학회지, 40(3), pp.190~196 (2012), 한국미생물·생명공학회[DOI]
  21. 김은영, "항산화활성을 나타내는 약용식물 소재 탐색", 한국식품과학회지, 36(2), pp.333~338 (2004), 한국식품과학회
  22. 김정환, "노간주나무(Juniperus rigida Sieb) 추출물의 항산화 활성 및 α-amylase와 α-glucosidase에 대한 저해활성", Food Science and Preservation, 21(3), pp.396~403 (2014), 한국식품저장유통학회
  23. 김지성, "Gene expression profile affected by volatiles of new plant growth promoting rhizobacteria, Bacillus subtilis strain JS, in tobacco", Genes & Genomics, 37(4), pp.387~397 (2015), 한국유전학회[DOI]
  24. 김경범, "유근피(Ulmus pumila)로부터 분리한 phenol성 물질의 건강기능식품 활성", Food Science and Preservation, 19(6), pp.909~918 (2012), 한국식품저장유통학회
  25. 김계순, "화장품 소재로서 감초 추출물의 생리활성", 아시안뷰티화장품학술지, 15(1), pp.11~22 (2017), 한국피부과학연구원[DOI]
  26. 김나인, "추출 방법에 따른 금화규 꽃 추출물의 항산화 활성 및 성분 함량 분석", KSBB Journal, 36(2), pp.130~138 (2021), 한국생물공학회[DOI]
  27. Kim SH, "Current trends and development substitute tea and plan in the Korean green tea industry", Food Industry and Nutrition, 19, pp.20~25 (2014)
  28. 김승우, "조선후기『임원경제지(林園經濟志)』「인제지(仁濟志)」속의 구황(救荒)", 한국식생활문화학회지, 28(3), pp.213~233 (2013), 한국식생활문화학회[DOI]
  29. 김영현, "반응표면분석을 이용한 녹차와 애엽 혼합물의 추출조건 최적화", 한국식품위생안전성학회지, 31(4), pp.278~285 (2016), 한국식품위생안전성학회
  30. 고현민, "발효 산삼배양근 초임계 유체 추출물의 생리활성 검정", 공학기술논문지, 11(2), pp.115~121 (2018), 공학기술연구원[DOI]
  31. 고현민, "서양금혼초 부위별 추출물의 티로신에이즈, α-글루코시다아제 저해활성 및 항산화효과", 한국약용작물학회지, 25(3), pp.139~145 (2017), 한국약용작물학회[DOI]
  32. Lareen A, "Plant root-microbe communication in shaping root microbiomes", Plant Molecular Biology, 90, pp.575~587 (2016)
  33. Lee EH, "Protective effect of green tea extract, catechin on UVB-induced skin damage", Journal of Food Hygiene and Safety, 16, pp.117~124 (2001)
  34. 이란숙, "국내 시판 잎차 형태 녹차의 이화학 특성 및 산화방지 활성", 한국식품과학회지, 47(4), pp.419~424 (2015), 한국식품과학회[DOI]
  35. 이미희, "HPLC를 이용한 하동 녹차의 Catechin류, Alkaloid류 분석 및 항산화능 측정", 한국응용과학기술학회지, 30(4), pp.761~769 (2013), 한국응용과학기술학회
  36. 이민성, "HPLC에 의한 차나무 잔가지(부산물)의 추출물 내 지표 성분의 정량분석", 한국약용작물학회지, 27(1), pp.24~29 (2019), 한국약용작물학회[DOI]
  37. Leigh MB, "Root turnover : An important source of microbial substrates in rhizosphere remediation of recalcitrant contaminants", Environmental Science and Technology, 36, pp.1579~1583 (2002)
  38. Lin J, "Green tea polyphenol epigallocatechin gallate inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes", Obesity Research, 13, pp.982~990 (2005)
  39. Lin YS, "Determination of tea polyphenols and caffeine in tea flowers(Camellia sinensis)and their hydroxyl radical scavenging and nitric oxide suppressing effects", Journal of Agricultural and Food Chemistry, 51, pp.975~980 (2003)
  40. Mittler R, "ROS are good", Trends in Plant Science, 22, pp.11~19 (2017)
  41. 나혜원, "녹차뿌리 특화 사포닌의 천연 계면 활성력을 이용한새로운 안티폴루션 기작 연구", 대한화장품학회지, 44(1), pp.67~72 (2018), 사단법인 대한화장품학회[DOI]
  42. Papoutsis K, "Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review", Food Chemistry, 338, pp.128119~ (2021)[DOI]
  43. 박준희, "한국⋅중국⋅일본 녹차 소비자의 품질속성에 대한 인식 및소비행동에 대한 분석", 관광연구저널, 32(2), pp.251~266 (2018), 한국관광연구학회[DOI]
  44. 박명수, "국내 재배 흰 민들레 부위별 에탄올 추출물의 항산화 활성 및 세포독성", 한국식품영양학회지, 28(4), pp.594~601 (2015), 한국식품영양학회
  45. 박수범, "유산균을 이용한 녹차 추출물의 발효전환", 산업식품공학, 16(1), pp.26~32 (2012), 한국산업식품공학회
  46. Park YH, "Effect of pH on the stability of green tea catechins", Journal of Food Hygiene and Safety, 17, pp.117~123 (2002)
  47. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radical Biology and Medicine, 26, pp.1231~1237 (1999)
  48. Rosak C, "Critical evaluation of the role of acarbose in the treatment of diabetes : Patient considerations. Diabetes", Metabolic Syndrome and Obesity, 5, pp.357~367 (2012)
  49. Sanz V, "Valorisation of Camellia sinensis branches as a raw product with green technology extraction methods", Current Research in Nutrition and Food Science, 2, pp.20~24 (2020)
  50. Schaich KM, "Hurdles and pitfalls in measuring antioxidant efficacy : A critical evaluation of ABTS, DPPH, and ORAC assays", Journal of Functional Foods, 14, pp.111~125 (2015)
  51. Serin H, "Biodiesel production from tea seed(Camellia Sinensis)oil and its blends with diesel fuel", International Journal of Green Energy, 10, pp.370~377 (2013)
  52. root extract, "Phytotherapy Research", 2001, 174~176
  53. Teo ZL, "Global prevalence of diabetic retinopathy and projection of burden through 2045 : Systematic review and meta-analysis", Ophthalmology, 128, pp.1580~1591 (2021)
  54. Tripathi DK, "Rice seedlings under cadmium stress : Effect of silicon on growth, cadmium uptake, oxidative stress, antioxidant capacity and root and l eaf structures", C hemistry and E cology, 28, pp.281~291 (2012)
  55. Villaño D, "Radical scavenging ability of polyphenolic compounds towards DPPH free radical", Talanta, 71, pp.230~235 (2007)
  56. Yahaya LE, "Compositional analysis of tea(Camellia sinensis)seed oil and its application", International Journal of Research in Chemistry and Environment, 1, pp.153~158 (2011)
  57. 양은주, "녹차씨 전처리와 추출 조건에 따른 녹차씨 추출물의 추출 수율 및 항효모 활성", 한국식품영양과학회지, 45(9), pp.1351~1357 (2016), 한국식품영양과학회
  58. Yao L, "HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea(Camellia sinensis)grown in Australia", Food Chemistry, 84, pp.253~263 (2004)
  59. Yoo HJ, "Pharmacotherapy for postprandial hyperglycemia in type 2 diabetes", Journal of Korean Diabetes, 13, pp.39~43 (2012)
  60. Kyung Mi Yoo, "Evaluation of Different Methods of Antioxidant Measurement", Food Science and Biotechnology, 16(2), pp.177~182 (2007), 한국식품과학회
  61. 윤원호, "차나무 종자 추출물의 항균활성 및 항종양활성", 한국식품과학회지, 37(1), pp.108~112 (2005), 한국식품과학회
  62. Zhang L, "Summer pruning improves the branch growth and tea quality of tea trees(Camellia sinensis)", Acta Physiologiae Plantarum, 43, pp.65~ (2021)[DOI]
  63. Zhao B, "Antioxidant effects of green tea polyphenols", Chinese Science Bulletin, 48, pp.315~319 (2003)
  64. Zulueta A, "ORAC and TEAC assays comparison to measure the antioxidant capacity of food products", Food Chemistry, 114, pp.310~316 (2009)

관련 논문AI추천

이 간행물의 다른 논문 (5건)