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된장 숙성기간중에 항산화 및 암세포 생육 억제효과

Antioxidant and Anticarcinogenic Effects of Traditional Doenjang during Maturation Periods

손미예|권선화
한국식품저장유통학회 (The Korean Society of Food Preservation)|2004.12|Food Science and Preservation|제11권 제4호|pp. 461-467

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키워드

antioxidant effecttraditional doenjanghydrogen-scavenginganticarcinogenic effect
주제분류식품과학

초록

장기간 자연숙성시킨 전통된장의 항산화 효과는 숙성기간이 길어질수록 대체로 감소되었으며, 숙성기간 1년 된장에서 methanol 분획물이 가장 우수하였으며, 다음으로 hexane과 물 분획물의 순이었다. 지용성 및 수용성 추출물은 숙성기간이 길어질수록 항산화 효과가 점진적으로 오히려 증가되었으나, 분획물에 비하여 낮은 수치를 나타내었다. 전통된장의 수소공여능은 수용성 색소 추출물과 methanol 및 butanol 분획물에서 대체적으로 높은 수치였으나, chloroform과 ethylacetate 분획물은 매우 낮았다. 전통된장의 항암효과에서 인체 폐암 세포주(A549)는 물 분획물에서 가장 높았고, 인체 유방암 세포주(MCF-7)는 methanol 분획물에서 가장 높은 수치를 나타내었으며, 특히 전통된장의 숙성기간이 길어질수록 암세포 성장억제효과는 높게 나타났다.

Abstract

Antioxidant effect of traditional doenjang(TD) was reduced by increasing of maturation period. Methanol fractionate of TD matured for 1 year showed strong antioxidant effect against linoleic acid, following the order of hexane and water layer. Antioxidant effect in lipophilic and hydrophilic extracts of TD were gradually increased according to increasing maturation period, whereas their values of two extracts were lower than those of fractionates from TD. Hydrogen-scavenging effect in hydrophobic extract, methanol and butanol fractionates of TD were much higher than those of the other samples. Chloroform and ethylacetate fractionates were markedly lower in the range of 10.57~22.84% and 7.82~22.58%, respectively. Anticarcinogenic effect of extracts and fractionates from TD were higher in water fractionates for A549 cell (human lung carcinoma) and methanol fractionates for MCF-7 cell (human breast adenocarcinoma). Especially, inhibitory effect for growth of cancer cell was increased by the increasing maturation period of TD.

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