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발효콩 대두황권의 항산화 및 항암효과

Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria

이상원|남상해|손미예
한국식품저장유통학회 (The Korean Society of Food Preservation)|2007.10|Food Science and Preservation|제14권 제5호|pp. 538-544

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참고문헌

주제분류식품과학

초록

발아콩의 기능성을 평가하기 위하여 검정콩으로 발아시킨 대두황권을 고초균과 혼합 젖산균으로 각각 발효시킨 추출물에 대한 ABTS와 DPPH 라디칼 소거능 및 환원력의 항산화능, 일산화질소(NO) 생성 및 인체암 세포주(Hela, HepG2, HT-29, MCF-7)의 항암활성에 대하여 조사하였다. 항산화능은 추출물에 대한 농도 의존적으로 증가하였고, 흑대두는 황색대두에 비하여 높았으며, 발효콩 대두황권보다는 비발효 시료가 약간 높게 나타났다. 일산화질소 생성은 시료 추출물의 1 mg/mL 농도에서 황색대두 0.374 μM과 흑대두 0.386 μM보다는 발효콩 흑대두 대두황권의 BSBS 실험군과 BSLB 실험군은 각각 0.367 μM과 0.358 μM로서 약간 낮은 NO 생성을 나타내었다. 또한 인체암 세포주에 대한 항암활성은 비발효콩이나 고초균 시료보다 혼합 젖산균 발효콩 대두황권의 추출물이 가장 높게 나타났는데, 그 효과는 자궁경부암 > 대장암 > 간암 > 유방암 세포주 순이었다.

Abstract

This study was conducted to evaluate the antioxidant (ABTS, DPPH radical scavenging and reducing power), nitric oxide (NO) production and anticancer activities against human cancer cells (HeLa, HepG2, HT-29 and MCF-7) for methanol extracts of Glycine Semen Germinatum (Daedoowhangkeun in Korean) fermented with germinated black soybean and some bacteria. Antioxidant activities were increased by increasing the concentration of the extract at dose-dependent manner. Their activities of black soybean were higher than those of yellow soybean. Non fermented sample was slightly higher than Glycine Semen Germinatum fermented with Bacillus subtilis and lactic acid bacteria. In 1 mg/mL of the extract, NO production levels were 0.374 μM for yellow soybean, 0.368 μM for black soybean, and 0.367 μM and 0.358 μM for Glycine Semen Germinatum fermented with B. subtilis and lactic acid bacteria, respectively. Methanol extract of Glycine Semen Germinatum fermented with mixture broth of lactic acid bacteria was shown to be the highest activity for anticaner activities against human cancer cells tested and their activities were exhibited in the order of HeLa > HT-29 > HepG2 > MCF-7 cell.

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