Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Studies on the Analysis of Physiological and Antimicrobial Activity of Wheat Germ

밀 배아의 생리 활성 물질 및 항균 활성 분석에 관한 연구

  • Choi, Bong-Soon (Dept. of Foodservice Culinary & Management, Kyonggi University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 최봉순 (경기대학교 외식조리관리학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2009.07.01
  • Accepted : 2009.08.05
  • Published : 2009.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value was 126.8, the saponification value was 159.7, and the refractive index was 1.547. In the unsaponifiable matter, the total phenol concentration extracted by ethanol, along with physiological activity were 2.02% and 0.45%, respectively, and the amount of flavonoids and activity were 6.89% and 6.90%, respectively. The amount of flavonoids was larger than the phenol concentration in the wheat germ. In addition, the nitritescavenging ability of the wheat germ was lower than ascorbic acid but greater than BHT and tocopherol. The peroxide value in the linoleic acid changed over 5 days, presenting as 0.67, 22.70, 44.25, 5.81, and 91.17 meq/kg, and increases were also consistently shown as time passed for the ethanol extractions and unsaponifiable. Additional data showed that antimicrobial effects could not be detected in the wheat germ concentration or method of extraction.

밀 제분 과정에서 부산물로 나오는 밀 배아의 활용 가능성을 제시하기 위하여 밀 배아의 생리 활성 물질 및 항균 활성에 관하여 연구하였다. 그 결과 밀 배아의 지방산 조성은 linoleic acid, palmitic acid, stearic acid, oleic acid, linolenic acid 등이었으며, 산가 8.5, 과산화물가 7.1, 요오드가 126.8, 비누화값은 159.7이었고, 굴절율은 1.547로 측정되었다. 생리 활성 작용을 갖는 페놀 및 플라보노이드 성분 함량은 2.02% 및 0.45%이었다. 불검화물의 플라보노이드 함량은 6.89% 및 6.90%로 밀 배아에서는 총 페놀보다 플라보노이드 함량이 더 많은 것으로 나타났다. 밀 배아 에탄올 추출물의 아질산염 소거능은 80.21, 80.32 및 83.89%이었는데, 이는 ascorbic acid 보다는 작지만 BHT 및 tocopherol보다는 아질산염 소거능이 큰 것이다. 밀 배아의 항산화성은 리놀레산의 5일 동안 변화 정도를 보면 0.67, 22.70, 44.25, 65.81 및 91.17 meq/kg으로 증가하였고 에탄올 추출물도 지속적으로 증가하였으며, 불검화물도 시간 경과에 따라 항산화성이 증가하였다. 그리고 밀 배아의 항균 활성을 알아본 결과는 농도 및 추출 방법 모두에서 항균성을 탐지해 낼 수가 없었다. 이상에서 볼 때 밀배아에는 인지질, 지방산 등 영양 성분이 풍부하고 특히 플라보노이드 등의 생리 활성 물질 및 항산화성이 있는 것으로 나타나 밀 배아를 첨가한 기능적인 제품 개발의 가능성을 확인하였다.

Keywords

References

  1. 유화학회 (1984) 기준유지분석시험법. 2.2.8.3-71 일본유화학협회.
  2. AOAC (1990) Official Methods of Analysis 15th ed. Association of official analytical chemists, Washington DC USA.
  3. AOCS (1990a) Official and Tentative Method 10th AOCS official method Ce 1-62 Am Oil Chem Soc Chicago.
  4. AOCS (1990b) Official methods and recommended practices of the American Oil Chemists Society fourth edition. American Oil Chemists' Society Te 1a-64.
  5. AOCS (1990c) Official and tentative methods of the American Oil Chemists Society. American Oil Chemists' Society Cd 8-53.
  6. AOCS (1990d) Official and tentative methods of the American Oil Chemists Society. American Oil Chemists' Society Tg 1a-64.
  7. AOCS (1990e) Official and tentative methods of the American Oil Chemists Society. American Oil Chemists' Society Tl 1a-64.
  8. AOCS (1990f) Official and Tentative Methods of the American Oil Chemists Society. American Oil Chemists' Society Tp 1a-64.
  9. Barnes PJ (1983) Lipids in cereal technology. Academic Press, New York. p 389.
  10. Bernardni E (1983) Oil seeds, oils and fats. Vol. 1. Raw materials techniques. BE Oil, Rome. p 221.
  11. Cho SH, Kim ZU, Choi JD (1986) Chemical composition of maize germs separated in the manufacture of corn starch. J Korean Soc Food Nutr 15: 15-21.
  12. Choe JS, Youn JY (2005) The chemical composition of barley and wheat varieties. Korean J Food Nutrition 34: 223-229. https://doi.org/10.3746/jkfn.2005.34.2.223
  13. Choi EM, Lim TS, Lee HL, Hwang JK (2002) Immune cell stimulating activity of wheat arabinoxylan. Korean J Food Sci Technol 34: 510-517.
  14. Choi OK, Yun SK, Hwang SY (2000) The chemical components of Korea rice germ. Korean J Dietary Culture 15: 253-258.
  15. Choi SY, Han YB, Shin KH (2001) Screening for antioxidants activity of edible plants. J Korean Soc Food Sci Nutr 30: 133-137.
  16. Dzidzic SZ, Hudson BJF (1983) Hydroxy isoflavones as antioxidants for edible oils. Food Chem 11: 161-166. https://doi.org/10.1016/0308-8146(83)90099-7
  17. Ghoneum M (1998) Enhancement of human killer cell activity by modified arabinoxylan from rice bran(MGN-3). Int J Immunotherapy 14: 89-99.
  18. Gray JI, Dugan Jr LR (1975) Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-985. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  19. Ho JK, Kim DW, Shin DH, Cho KY (1986) Studies on the isolation of albumin and globulin from wheat germ protein. J Korean Soc Food Nutr 15: 128-135.
  20. Juliano BO (1985) In rice-chemistry and technology. AACC New York.
  21. Jung SO (1990) A study on the extraction of antioxidative materials from defatted rice bran. MS Thesis Korean University, Seoul.
  22. Kahlon TS, Saunders RM, Chow FL, Chiu MC, Betschart AA (1989) Effect of rice bran and oat bran on plasma cholesterol in hamsters. Cereal Foods World 34: 768.
  23. Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239.
  24. Kim HG, Cheigh HS (1995) Oxidative stability of wheat germ lipid and changes in the concentration of carotenoid and tocopherol during oxidation. Korean J Food Sci Technol 27: 478-482.
  25. Kim HK, Choi HS (1995) Oxidative stability of wheat germ lipid and changes in the concentration of carotenoid and tocopherol during oxidation. Korean J Food Sci Technol 27: 478-482.
  26. Kim MS, Lee DC, Hong JE, Chang KS, Cho HY, Kwon YK, Kim HY (2000) Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci Technol 32: 949-958.
  27. Kim SR, Ahn JY, Lee HY, Ha TY (2004) Various properties and phenokic acid contents of rices and rice brans with different milling fractions. Korean J Food Sci Technol 36: 930-936.
  28. Kubbcrod G, Cassens RG, Greaser ML (1974) Reaction of nitrite with sulfhydryl groups of myosin. J Food Sci 39: 1228. https://doi.org/10.1111/j.1365-2621.1974.tb07361.x
  29. Lee Sh, Lim YS (1998) Antimicrobial effects of Schizandra chinensis extract on pathogenic microorganism. J Korean Soc Food Sci Nutr 27: 239-243.
  30. Malecka M (2002) Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil. Food Chemistry 79: 327-330. https://doi.org/10.1016/S0308-8146(02)00152-8
  31. Mirvish SS, Wallcave L, Eagen M, Shubik P (1972) Ascorbate-nitrite reaction; Possible means of blocking the formation of cacinogenic N-nitroso compounds. Science 177: 65. https://doi.org/10.1126/science.177.4043.65
  32. Miura K, Nakatani N (1989) Antioxidative activity of flavonoids from thyme. Agri Biol Chem 53: 3043-3045. https://doi.org/10.1271/bbb1961.53.3043
  33. Muramoto G, Kawamura S (1991) Rice protein and anti-hypertensive peptide(angiotensin converting enzyme inhibitor) from rice. Nippon Shokuhin Kougyo 34: 18-26.
  34. Osawa T, Narasimha R, Kawakishi S, Namaki M, Tashiro T (1985) Oxygen radicals. Agric Biol Chem 49: 3085-3087. https://doi.org/10.1271/bbb1961.49.3085
  35. Park UY, Chang DS, Cho HR (1992) Screening of antimicrobial activity for medicinal herb extract. J Korean Soc Food Nutr 21: 91-96.
  36. Pyo YH (1991) Oxidative stability of crude wheat germ oil. J Korean Home Economics 29: 37-43.
  37. Reddy Sk, Gray JJ, Prie JF, Wklken WF (1982) Inhibition of N-nitrosopyrolidine in dry cured bacon by $\alpha$-tocopherol coated salt systems. J Food Sci 47: 1598. https://doi.org/10.1111/j.1365-2621.1982.tb04991.x
  38. SAS (1997) SAS/STAT guide for personal computer. version 6th ed. SAS Institute Inc North Carolina p 60.
  39. Seog HM, Seo MS, Kim SR, Park YK, Lee YT (2002) Characteristics of barley polyphenol extract(BPE) separated from pearling by-products. Korean J Food Sci Technol 34: 775-779.
  40. Sims RJ, Fioriti JA, Kanuk MJ (1972) Sterols additives as polymerisation inhibitors for frying oils. J American Oil Chem Soc 49: 298. https://doi.org/10.1007/BF02637578
  41. Tamagawa K, Iizuka S, Fukushima S, Endo Y, Komiyama Y (1997) Antioxidative activity of polypenol extracts from barley bran. Nippon Shokuhin Kagaku Kogaku Kaishi 44: 512-515. https://doi.org/10.3136/nskkk.44.512
  42. Tanaka K, Chung KC, Hayatsu K, Kada T (1978) Inhibition of nitrosamine formation in vitro by sorbic acid. Food Cosmet Toxicol 16: 209. https://doi.org/10.1016/S0015-6264(76)80516-0
  43. Teresa-Satue M, Huang SW, Frankel EN (1995) Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached and deodorized olive oil. J Am Oil Chem Soc 72: 1131-1137. https://doi.org/10.1007/BF02540978
  44. Walker R (1975) Naturally occuring nitrate nitrite in food. J Sci Food Agric 26: 1735. https://doi.org/10.1002/jsfa.2740261116