본문 바로가기
KERD
논문KCI 등재

복숭아 품종별 성숙정도에 따른 항산화 및 항염증 효과간의 상관관계

In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars

이상한|김산영|정경미
한국식품저장유통학회 (The Korean Society of Food Preservation)|2017.08|Food Science and Preservation|제24권 제5호|pp. 638-646

1

조회

0

다운로드

7

인용

0

참고문헌

키워드

anti-oxidantanti-inflammatoryunripematurePrunus persica
주제분류식품과학

초록

This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.

Abstract

This study was performed to investigate the correlation between anti-oxidant and anti-inflammatory activities in ripe and unripe fruits of three peach cultivars: Miwhang (MH), Kanoiwa hakuto (KH) and Cheonhong (CH). The unripe fruits had higher levels of total phenols and flavonoids contents than those in the ripe fruits of all the three cultivars. The unripe fruits of CH showed the highest levels of total phenols, flavonoids and antioxidant activities among the fruit samples analyzed. Nitric oxide inhibition values in RAW 264.7 cells for the unripe fruits of MH and KH were 30 and 29%, respectively. However, the inhibition was not observed in unripe CH and the ripe fruits of either cultivar. Total phenols and flavonoids contents showed high linear correlations with the anti-oxidant activities whereas the anti-inflammatory activity had low linear correlations with them.

참고문헌 (37)

  1. Lee DS, "Studies on the chemical composition of major fruits in Korea", Korean J Food Sci Technol, 4, pp.134~139 (1972)
  2. Song JH, "Comparison of the cell wall components and polygalacturonase activity in peach types", Korean J Food Nutr, 5, pp.111~115 (1992)
  3. Lee HB, "Studies on the chemical composition of some fruit vegetables and fruits in", Korean J Food Sci Technol, 4, pp.36~43 (1972)
  4. Studies on the utilization of unripe apples, "Park YG", Ministry of Agriculture and Forestry, ~, pp.GA0108-9910 (1999)
  5. 김다미, "국내산 복숭아 유과의 품종별 성분 분석 및 품질특성", 한국식품영양과학회지, 41(2), pp.221~226 (2012), 한국식품영양과학회
  6. Globerman H, "Haemolysis in a G6PD-deficient child induced by eating unripe peaches", Eur J Haematol, 33, pp.337~341 (1984)
  7. Pressey R, "Development of polygalacturonase activity and solubilization of pectin in peaches during ripening", J Food Sci, 36, pp.1070~1073 (1971)
  8. Kim HJ, "Isolation and characterization of active whitening compound from Prunus persica", MS, pp.2007
  9. Rehman Z, "Utilization of potato peels extract as a natural antioxidant in soy bean oil", Food Chem, 85, pp.215~220 (2004)
  10. Coleman MD, "A preliminary evaluation of a novel method to monitor a triple antioxidant combination(vitamins E, C and α-lipoic acid)in diabetic volunteers using in vitro methaemoglobin formation", Environ Toxicol Pharmacol, 14, pp.69~75 (2003)
  11. Olas B, "Resveratrol and vitamin C as antioxidants in blood platelets", Thromb Res, 106, pp.143~148 (2002)
  12. Monsen ER, "Dietary reference intakes for the antioxidant nutrients: vitamin C, vitamin E, selenium, and carotenoids", J Am Diet Assoc, 100, pp.637~640 (2000)
  13. Marquina MA, "Hyaluronidase inhibitory activity from the polyphenols in the fruit of blackberry(Rubus fruticosus B.)", Fitoterapia, 73, pp.727~729 (2002)
  14. Lee NH, "Screening of the tyrosinase inhibition and hyaluronidase inhibition activities, and radical scavenging effects using plants in Cheju", Kor J Pharmacogn, 32, pp.175~180 (2001)
  15. 차배천, "야생복숭아 나무 추출물의 항산화 및 항염증 효과", 한국약용작물학회지, 12(4), pp.289~294 (2004), 한국약용작물학회
  16. 이경행, "열풍처리에 의한 복숭아의 성분 및 항산화 활성 변화", 한국식품영양학회지, 27(2), pp.219~224 (2014), 한국식품영양학회
  17. Studies on Functions of Prunus Persica to Develop as the Functional Food, "Park KK", Rural Development Administration, ~, pp.RDA SE0000106586 (2008)
  18. 박영기, "블랙 라스베리의 과실 성숙에 따른 항산화 활성,총페놀 함량 및 비타민 C 함량 변화", 한국자원식물학회지, 20(5), pp.461~465 (2007), 한국자원식물학회
  19. 임수진, "한국에서 재배한 설향 및 장희 딸기의 성숙도별 일반 품질 및 항산화능 분석", 동아시아식생활학회지, 26(1), pp.80~87 (2016), 동아시아식생활학회[DOI]
  20. 김다미, "복숭아 유과 씨 추출물을 이용한 화장품 소재 개발에 관한 연구", 한국식품영양과학회지, 41(1), pp.110~115 (2012), 한국식품영양과학회
  21. 황정록, "UPLC를 이용한 색상별 파프리카 유래 카로티노이드의 정량적 평가", 한국식품과학회지, 47(1), pp.1~5 (2015), 한국식품과학회[DOI]
  22. Folin O, "On phosphotungstic-phosphomolybdic compounds as color reagents", J Biol Chem, 12, pp.239~243 (1912)
  23. Zhishen J, "The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals", Food Chem, 64, pp.555~559 (1999)
  24. Singleton VL, "Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent", Methods Enzymol, 299, pp.152~178 (1999)
  25. Blois MS, "Antioxidant determinations by the use of a stable free radical", Nature, 181, pp.1199~1200 (1958)
  26. Benzie IFF, "The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay", Anal Biochem, 239, pp.70~76 (1996)
  27. Apak R, "Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method", J Agric Food Chem, 52, pp.7970~7981 (2004)
  28. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radical Biol Med, 26, pp.1231~1237 (1999)
  29. Lu Y, "Antioxidant and radical scavenging activities of polyphenols from apple pomace", Food Chem, 68, pp.81~85 (2000)
  30. 이덕재, "사매 에탄올 추출물의 항산화 및 항염증 효과", 동의생리병리학회지, 26(1), pp.59~66 (2012), 한의병리학회
  31. 김예진, "발계(Smilax china L.) 열수 및 에탄올 추출물의 항산화 및 항암활성", 한국식품저장유통학회지, 20(5), pp.691~698 (2013), 한국식품저장유통학회
  32. 이진하, "산나물류의 식품 화학적 성분과 전자 공여능", 한국약용작물학회지, 19(2), pp.111~116 (2011), 한국약용작물학회
  33. 이영민, "고구마 네 가지 품종의 조리방법에 따른 생리활성 변화", Journal of Nutrition and Health, 45(1), pp.12~19 (2012), 한국영양학회
  34. 이양숙, "구릿대 잎 추출물의 항산화 효과 및 생리활성", 한국식품저장유통학회지, 14(1), pp.78~86 (2007), 한국식품저장유통학회
  35. Kyung Mi Yoo, "Evaluation of Different Methods of Antioxidant Measurement", Food Science and Biotechnology, 16(2), pp.177~182 (2007), 한국식품과학회
  36. 임태진, "소리쟁이 추출물의 항산화 효능", 한국자원식물학회지, 25(5), pp.568~577 (2012), 한국자원식물학회[DOI]
  37. 박용기, "황련의 쥐 대식세포로부터 LPS에 의해 유도되는 nitric oxide 및 TNF-α의 생성억제효과", 대한본초학회지, 21(2), pp.165~173 (2006), 대한본초학회

관련 논문AI추천

복숭아 품종별 핵과 종자의 항염증 및 항산화 효과간의 상관관계백승화, 정경미한국식품저장유통학회 · Food Science and Preservation2018 · 제25권 제1호야생복숭아 나무 추출물의 항산화 및 항염증 효과차배천한국약용작물학회 · 한국약용작물학회지2004 · 제12권 제4호국내 주요 재배 매실 품종의 항산화 활성서호진, 송장훈, 임순희한국유기농업학회 · 한국유기농업학회지2018 · 제26권 제3호성숙 시기별 복숭아 과일의 이화학적 특성과 항산화능김창섭, 이숙희, 정신교한국식품저장유통학회 · Food Science and Preservation2019 · 제26권 제2호복분자 종자 추출물의 항산화 및 항염증 효과강현, 이성규, 황진우한국식물생명공학회 · Journal of Plant Biotechnology2022 · 제49권 제2호Anti-inflammatory property of mulberry fruit according to ripening stages and fraction types김성렬, 김성완, 박슬기, 박정선, 박종우, 이지혜, 조영희한국잠사학회 · International Journal of Industrial Entomology and Biomaterials2025 · 제49권 제3호

이 간행물의 다른 논문 (19건)

편리성 및 저장성이 증진된 구형과립 요구르트 제조신명곤pp. 559-564블랜칭 처리에 의한 신선편이 둥근마의 저장 중 품질 특성지무근, 김선익, 권아름, 김현호, 김수동, 이기순, 성봉재pp. 565-575녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가여수환, 여수빈, 박희동pp. 576-584프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구이태규, 김효진, 박예리, 홍세진, 박남일, 강윤한pp. 585-592과열수증기와 고압 처리를 이용한 불고기의 품질개선이은정, 최윤상, 서상희, 전기홍, 김은미pp. 593-599
원문 보기