서귀포 백년초의 기능성 원료 제조 특성

권진홍; 김태영; 김제국; 김재용; Jin-Hong Kwon; Tae-Young Kim; Je-Kuk Kim; Jae-Yong Kim

Applied Chemistry for Engineering, Vol.28, No.2, 252-256, April, 2017

DOI10.14478/ace.2017.1013 Export Citation

서귀포 백년초의 기능성 원료 제조 특성

Characteristics of Opuntia monacantha Haw. for the Functional Raw Material Production

권진홍, 김태영, 김제국¹, 김재용 ^†

충북대학교 환경공학과
¹제주 백년초 박물관

Jin-Hong Kwon, Tae-Young Kim, Je-Kuk Kim¹, and Jae-Yong Kim^†

Department of Environmental Engineering, Chungbuk National University, Chungcheongbuk-do 28644, Korea
¹Jeju Opuntia Museum, Jejudo 63571, korea, Korea

E-mail:

초록

백년초(Opuntia) 손바닥 선인장은 우리나라 남쪽 지방인 거제도, 제주도, 남해안 등지에서 자생하며 매년 4~5월경에 꽃이 피고 11~12월경에 자주색 열매가 익는다. 백년초는 예로부터 민간요법에 흔히 사용되었으며 혈액순환을 원활하게 하고 해독, 진통, 항산화 작용 등에 큰 효과가 있다. 본 연구에서는 서귀포 백년초의 항산화성 기능, 항당뇨, 항균활성 효능을 입증하여 기능성 원료로서의 가치를 파악하고자 하였다. 연구 결과 백년초 내 항산화성을 갖는 물질인 택시폴린을 추출하여 강력한 항산화 효과를 확인하였고 항당뇨성 기능 실험에서 시판되고 있는 당뇨치료제와 비교하였을 때 높은 수준의 항당뇨 기능을 확인하였다. 또한 항균 효과 측정 결과 대장균과 살모넬라균 등에서 강한 항균활성을 보여 서귀포 백년초의 기능성 원료로서의 우수한 가치를 입증하였다.

Opuntia cactus grows in the southern part of Korea, Geoje Island, Jeju Island, and South Coast. The flowers bloom around April to May of each year, and purple berries ripen around November to December. It has been widely used in home medicine since ancient times and it has great effects on blood circulation, detoxification, analgesia and antioxidant activity. In this study, we tried to demonstrate antioxidant, antidiabetic and antimicrobial activities of Opuntia monacantha Haw., and also grasp the value as a functional raw material. As a result, a strong antioxidative effect was confirmed by extracting taxifolin which is an antioxidative substance in Opuntia monacantha Haw. In the antidiabetic function test, a high level of antidiabetic function was confirmed when compared to that of using a commercially available diabetic drug. In addition, as a result of the antimicrobial effect measurement, it showed a strong antimicrobial activity on E.coli and Salmonella, and proved the excellent value of Opuntia manacantha Haw. as a functional ingredient.

Keywords:Opuntia monacantha Haw.;Functionality material;Taxifolin;Antioxidation

[References]

Kim NM, Lee JS, Korean J. Mycol., 31(1), 28 (2003)
Heo SH, Kim YJ, Food Sci. Ind., 37(1), 55 (2004)
Joubert E, Food Sci. Technol. Int., 28(4), 377 (1993)
Kuti JO, Galloway CM, J. Food Sci., 59(2), 387 (1994)
Son JE, Lee BH, Nam TG, Im SB, Chung DK, Lee JM, Chun OK, Kim DO, J. Food Biochem., 38(5), 518 (2014)
Lee KS, Lee KY, J. Korean Soc. Food Sci. Nutr., 39(8), 1132 (2010)
Seo KS, So HA, Jo EJ, Jang YM, Chung JH, Oh SI, Na SE, Kim YJ, Han BK, Ryu NS, A study on the vegetable mayonnaise dressing using a cheonnyuncho stem, Division of food and drug analysis, 1-30, Jeollabuk-do Institute of Health and Environment Research, Korea (2011).
Choi JH, In the Opuntia humifusa Separated Mucopolysaccharide Immune Activity and Structural Characteristics, Master’s Thesis, Kyonggi University, Suwon, Korea (2010).
Kim SY, Study on the Quality Characteristics of Beer Using the Root, Master’s Thesis, Seoul Venture University, Seoul, Korea (2014).
Kim JK, Jekukcho, Korea Seed and Variety Service, 2016-348 (2016).
Kim JK, Health functional foods made mainly from Opuntia monacantha haw, Korean Registered Trademark, 40-1184386 (2016).

[Related Articles]

[1] Kim NM, Lee JS, Korean J. Mycol., 31(1), 28 (2003)

[2] Heo SH, Kim YJ, Food Sci. Ind., 37(1), 55 (2004)

[3] Joubert E, Food Sci. Technol. Int., 28(4), 377 (1993)

[4] Kuti JO, Galloway CM, J. Food Sci., 59(2), 387 (1994)

[5] Son JE, Lee BH, Nam TG, Im SB, Chung DK, Lee JM, Chun OK, Kim DO, J. Food Biochem., 38(5), 518 (2014)

[6] Lee KS, Lee KY, J. Korean Soc. Food Sci. Nutr., 39(8), 1132 (2010)

[7] Seo KS, So HA, Jo EJ, Jang YM, Chung JH, Oh SI, Na SE, Kim YJ, Han BK, Ryu NS, A study on the vegetable mayonnaise dressing using a cheonnyuncho stem, Division of food and drug analysis, 1-30, Jeollabuk-do Institute of Health and Environment Research, Korea (2011).

[8] Choi JH, In the Opuntia humifusa Separated Mucopolysaccharide Immune Activity and Structural Characteristics, Master’s Thesis, Kyonggi University, Suwon, Korea (2010).

[9] Kim SY, Study on the Quality Characteristics of Beer Using the Root, Master’s Thesis, Seoul Venture University, Seoul, Korea (2014).

[10] Kim JK, Jekukcho, Korea Seed and Variety Service, 2016-348 (2016).

[11] Kim JK, Health functional foods made mainly from Opuntia monacantha haw, Korean Registered Trademark, 40-1184386 (2016).