소리쟁이 추출물의 항균 및 항산화 활성에 관한 연구

정귀택; 이경민; 박돈희; Gwi-Taek Jeong; Kyoung-Min Lee; Don-Hee Park

Korean Chemical Engineering Research, Vol.44, No.1, 81-86, February, 2006

Export Citation

소리쟁이 추출물의 항균 및 항산화 활성에 관한 연구

Study of Antimicrobial and Antioxidant Activities of Rumex crispus Extract

정귀택¹, 이경민², 박돈희^{3, 4, †}

¹전남대학교 공업기술연구소, 500-757 광주시 북구 용봉동 300
²전남대학교 생명과학기술학부, 500-757 광주시 북구 용봉동 300
³전남대학교 생명과학기술학부, 300, Yongbong-dong, Puk-gu, Gwangju 500-757
⁴전남대학교 응용화학공학부, 500-757 광주시 북구 용봉동 300

Gwi-Taek Jeong¹, Kyoung-Min Lee², and Don-Hee Park^{2, 3, †}

¹Engineering Research Institute, Chonnam National University, 300, Yongbong-dong, Puk-gu, Gwangju 500-757, Korea
²School of Biological Sciences and Technology, Chonnam National University, 300, Yongbong-dong, Puk-gu, Gwangju 500-757, Korea
³Faculty of Applied Chemical Engineering, Chonnam National University, 300, Yongbong-dong, Puk-gu, Gwangju 500-757, Korea

E-mail:

초록

국내에 널리 자생하고 있는 소리쟁이를 이용하여 식품첨가제나 의약품으로 이용가능성을 탐색하고자 항균·항산화 활성에 대한 연구를 수행하였다. 소리쟁이 추출물에 의한 항균활성은 시험 균주 중 Pseudomonas aeruginosa를 제외한 모든 시험 균주에 대하여 항균활성을 나타내었고, 특히, Vibrio vulificus와 Saccharomyces cerevisiae에 대해서 상당한 항균효과를 나타내었다. 소리쟁이의 추출물을 DPPH 라디칼 소거 활성법을 이용하여 항산화활성을 측정한 결과, 에틸 아세테이트 분획에서 항산화제로 사용되고 있는 BHA나 아스코르브산과 비슷한 항산화활성을 나타내었다. 소리쟁이 추출물 분획의 항산화활성과 페놀성 화합물 함량과의 상관관계를 조사한 결과, 에틸 아세테이트 분획에서 가장 많은 양의 페놀성 화합물이 함유되어 있었으며, 추출물의 항산화 활성은 페놀성 화합물의 함량과 밀접한 관계가 있는 것으로 사료된다.

This study was carried out to investigate the antimicrobial and antioxidant activities for applications of food additives and medicine using Rumex crispus which widely grown in domestic area. Antimicrobial activities of extract fractions were observed in all microbial species except for Pseudomonas areuginosa. Especially, Vibrio vulificus and Saccharomyces cerevisiae presented obvious antimicrobial activity. Antioxidant activities of the fractions of R. crispus extract were determined by DPPH radical scavenger activity. The fraction of ethyl acetate was presented similar antioxidant activities compared with that of BHA and ascorbic acid. Also, ethyl acetate fraction contained higher phenolic compounds than that of others. The antioxidant activity in the fractions of R. crispus extract was closely related with the content of phenolic compounds in that.

Keywords:Rumex crispus;Antibacterial and Antioxidant Activity;Ethyl Acetate Fraction

[References]

Jeong SJ, Lee JH, Song NH, Seong SN, Lee SE, Baeg NI, J. Korean Soc. Appl. Biol. Chem., 47(1), 135 (2004)
Mitscher LA, Park YH, Clark D, Beal JL, J. Nat. Prod., 43(2), 259 (1980)
Song JH, Kim HS, Kim YG, Son BG, Choi YW, Kang JS, J. Agri. Tech. & Dev. Inst., 3(1), 163 (1999)
Didry N, Dubreuil L, Pinkas M, Pharm. Acta. Helv., 67(5-6), 148 (1992)
Park DH, Jeong GT, Yang SW, Hwang B, Woo HG, Rhee JH, Joe YI, Korean J. Biotechnol. Bioeng., 16(4), 360 (2001)
Aruoma OI, Food Chem. Toxicol., 32(7), 671 (1994)
Davies KF, Goldberg AL, J. Biol. Chem., 262(17), 8227 (1987)
Lee KM, Jeong GT, Park DH, Korean J. Biotechnol. Bioeng., 19(5), 381 (2004)
Ryu CK, Hwang MK, Kor. J. Food Hygiene, 5(1-2), 41 (1990)
Choe SY, Yang KH, Korean J. Food Sci. Technol., 14(3), 283 (1982)
Song HS, Lee HK, Kang MH, J. Korean Soc. Food Soc. Nutr., 29(5), 881 (2000)
Yang CS, Wang ZY, J. Natl Cancer Inst., 85(13), 1038 (1993)
Ikigai H, Nakae T, Hara Y, Shimamura T, Biochem. Biophys. Acta., 1147(1), 132 (1993)
Kim DK, Yakhak Hoeji, 42(3), 233 (1998)
Chang SW, Kim IH, Han TJ, Korean J. Plant Tissue Culture, 26(1), 7 (1999)
Hwang SW, Ha TJ, Lee JR, Lee J, Nam SH, Park KH, Yang MS, J. Korean Soc. Appl. Biol. Chem., 47(2), 274 (2004)

[Referenced By]

[1] Jeong SJ, Lee JH, Song NH, Seong SN, Lee SE, Baeg NI, J. Korean Soc. Appl. Biol. Chem., 47(1), 135 (2004)

[2] Mitscher LA, Park YH, Clark D, Beal JL, J. Nat. Prod., 43(2), 259 (1980)

[3] Song JH, Kim HS, Kim YG, Son BG, Choi YW, Kang JS, J. Agri. Tech. & Dev. Inst., 3(1), 163 (1999)

[4] Didry N, Dubreuil L, Pinkas M, Pharm. Acta. Helv., 67(5-6), 148 (1992)

[5] Park DH, Jeong GT, Yang SW, Hwang B, Woo HG, Rhee JH, Joe YI, Korean J. Biotechnol. Bioeng., 16(4), 360 (2001)

[6] Aruoma OI, Food Chem. Toxicol., 32(7), 671 (1994)

[7] Davies KF, Goldberg AL, J. Biol. Chem., 262(17), 8227 (1987)

[8] Lee KM, Jeong GT, Park DH, Korean J. Biotechnol. Bioeng., 19(5), 381 (2004)

[9] Ryu CK, Hwang MK, Kor. J. Food Hygiene, 5(1-2), 41 (1990)

[10] Choe SY, Yang KH, Korean J. Food Sci. Technol., 14(3), 283 (1982)

[11] Song HS, Lee HK, Kang MH, J. Korean Soc. Food Soc. Nutr., 29(5), 881 (2000)

[12] Yang CS, Wang ZY, J. Natl Cancer Inst., 85(13), 1038 (1993)

[13] Ikigai H, Nakae T, Hara Y, Shimamura T, Biochem. Biophys. Acta., 1147(1), 132 (1993)

[14] Kim DK, Yakhak Hoeji, 42(3), 233 (1998)

[15] Chang SW, Kim IH, Han TJ, Korean J. Plant Tissue Culture, 26(1), 7 (1999)

[16] Hwang SW, Ha TJ, Lee JR, Lee J, Nam SH, Park KH, Yang MS, J. Korean Soc. Appl. Biol. Chem., 47(2), 274 (2004)