The Korea Journal of Herbology (대한본초학회지)

The Korea Association of Herbology (대한본초학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidative Activities of Mixture of Schisandrae Fructus (SF) and Perilae Folium (PF) using Natural Color fixation technic

천연 색소 고정화 기술을 활용한 오미자와 자소엽 추출물 함유 음료의 항산화 활성 연구

  • Shin, In-Soon (R&D Team for the New Drug of Oriental Medicine (BK 21)) ;
  • Hwang, Su-Jung (R&D Team for the New Drug of Oriental Medicine (BK 21)) ;
  • Kim, Sung-Ok (R&D Team for the New Drug of Oriental Medicine (BK 21)) ;
  • Heo, Dam (Omniherb Co. Ltd.) ;
  • Kim, Mi-Ryeo (R&D Team for the New Drug of Oriental Medicine (BK 21))
  • 신인순 (대구한의대학교 BK21 한방신약개발연구팀) ;
  • 황수정 (대구한의대학교 BK21 한방신약개발연구팀) ;
  • 김성옥 (대구한의대학교 BK21 한방신약개발연구팀) ;
  • 허담 ((주)옴니허브) ;
  • 김미려 (대구한의대학교 BK21 한방신약개발연구팀)
  • Received : 2011.08.15
  • Accepted : 2011.09.17
  • Published : 2011.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

Objectives : This study focused on Schisandrae Fructus (SF) and Perilae Folium (PF), traditional medicine herbs and health functional food in Korea, Japan and China. We investigated various pharmacological activities that include a potential source of free radical scavenging, anti-viral, anti-microbial, anti-allergy and anti-inflammatory activities. Methods : We conducted an investigation of total contents of phenolic and flavonoid compounds in these single herbal extraction with/without combined to mixture. We also measured antioxidant activities such as DPPH free radical scavenging, SOD-like scavenging, nitrite scavenging and hydroxyl radical scavenging activities, xanthine oxidase inhibition, linoleic acid peroxidation inhibition, and reducing power. Results : As the results, contents of total phenoilc compounds and flavonoids were higher in those of PF than those of SF. Those of SF+PF mixture showed the synergy effects compared with those of SF and PF single extractions. Activities of DPPH free radical and SOD-like scavenging in 1 mg/mL concentration increased in dose dependent manners. That of SF increased compared with that of PF. That of SF and PF mixture also increased compared with that of BHA as a positive control. The other antioxident activities also showed similar to patten of activity of DPPH free radical scavenging. When combined to SF and PF extractions, there was showed synergic effect compared with those of BHA, excepted activities of xanthine oxidase inhibition and reducing power. Taken together, SF and PF have high phenolic and flavonoid compounds content furthermore, antioxidant activities in SF and PF mixture showed more synergy effect compared with those of BHA. Conclusions : Therefore, these findings suggest that SF and PF mixture may offer functional materials potential for development of functional beverage. But further studies are needed for the identification of the active compounds.

Keywords

References

  1. Knight JA. The process and theories of aging. Ann Clin Lab Sci. 1995;25:1-12.
  2. Halliwell B. Gutteridge JMC. Oxygen toxicity, oxygen radicals, transition metals and disease. J Biochem. 1984;219:1-14. https://doi.org/10.1042/bj2190001
  3. Papa S, Skulachev VP. Reactive oxygen species, mitochondria, apoptosis and aging. Mol. Cell Biochem. 1997;174:305-19. https://doi.org/10.1023/A:1006873518427
  4. Cha BC, Lee EH, Noh MA. Antioxidant activity of Smilacis Chinae Radix. Korean. J. Pharmacogm. 2005;36:195-200.
  5. Kim SI, Sim KH, Ju SY, Han YS. A study of antioxidative and hypoglycemic activities of Omija (Schizandra chinensis Baillon) extract under variable extract conditions. Korean J Food & Nutr. 2009;22:41-47.
  6. Thannickal VJ, Fanburg BL. Reactive oxygen species in cell signaling. Am J Physiol Lung Cell Mol Physiol. 2000;279:1005-1029.
  7. Haumann BF. Antioxidants:firms seeking products they can label as natural. Inform. 1990;1:1002-1013.
  8. Dziezak JD. Antioxidants. Food Technol. 1986;40:94-102.
  9. Kim DH. Food Chemistry. Seoul:Tamgudang. 1983:482.
  10. Choe SY, Yang KH. Toxicological studies of antioxidants, butylated hydroxy toluene (BHT), and butylated hyroxy anisole (BHA). Kor J Food Sci Tecchnol. 1982; 14:83-288.
  11. Seo BI, Lee JH, Choi HY, Kowm DR, Bu YM Boncho-Hak. Seoul:Young-Lim Press. 2006:129-131, 933-935.
  12. Gutfinger T. Polyphenols in olive oil. J Am Oil Chem Soc. 1958;58:966-968.
  13. Chang CC, Yang MH, Wen HM and Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food. Drug. Anal. 2002;10:178-182.
  14. Blois MS. Antioxidant determination by the use of a stable free radical. Nature. 1958;181:1199-1200. https://doi.org/10.1038/1811199a0
  15. Marklund S, Marklund G. Involvement of superoxide amino radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem. 1975;47:468-474.
  16. Bu HJ, Lee HJ, Yoo ES, Jung DS, Riu KZ, and Lee S. Antioxdnat effects and inhibitory effect on NO synthesis by extracts of cansvalia lineate. Kor J Phar. 2004;35:338-345.
  17. Stirpe F, Della Corte E. The regulation of rat liver xanthine oxidase. J Biol Chem. 1969;244:3855-3861.
  18. Haraguchi H, Hashimoto K, Yagi A. Antioxidative substances in leaves of polygonum hydropiper. J. Agric. Food Chem. 1992;40: 1349-1351. https://doi.org/10.1021/jf00020a011
  19. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F. Inhibitory of nitrosamine formation by nondialyzable melanodins. Agric Biol Chem. 1987;51:1333-1338. https://doi.org/10.1271/bbb1961.51.1333
  20. Elmastas M, Isildak O, Turkedul I, and Temur N. Determination of antioxidant compounds in wild edible mushrooms. J Food Compost Anal. 2007;20:337-345. https://doi.org/10.1016/j.jfca.2006.07.003
  21. Rho SN, Oh HS. Effect of omija (Schizandra Chinensis Baillin) extracts on the growth of liver cancer cell line SUN-398. Nutrition Society. 2002;35:201-206.
  22. Kim ID, Kwon RH, Heo YY, Jung HJ, Kang HY, Ha HJ. Supercritical extraction of oriental herb: anti-aning and anti-wrinkle effects. Korean J Biotechnol Bioeng. 2008;23:529-534.
  23. Choi SI, Lee YM, Heo TR. Screening of hyaluronidase inhibitory and free radical scavenging activity in vitro of traditional herbal medicine extracts. Korean J Biotechnol Bioeng. 2003;18:282-288.
  24. Kwak EJ, Lee YS. Effect of the extracts of various foods and medicinal herbs on the antioxidant activity and sensory characteristics of jujube-omija herbal sauce. Korean J SOC Food Cookry SCI. 2002; 18:433-440.
  25. Ha HC, Kim HS, Ryu BH. Antioxidative Effects of ethanol extract obtained from Rooibos Tea(Aspalathus linearis ) and It's application of food. Kor J Food & Nutr. 2000;13:13-20.
  26. Halliwell B. Antioxidant in human health and disease. Annual Reviews in Nutrition. 1996;16:33-49. https://doi.org/10.1146/annurev.nu.16.070196.000341
  27. Morrissey PA, O'Brien NM. Dietary antioxdants in health and disease. Internal Diary Journal. 1998;8;463-472. https://doi.org/10.1016/S0958-6946(98)00070-3
  28. Valko M, Leibfritz D, Moncol J, Cronin MT, Mazur M, Telser J. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol. 2007;39:44-84. https://doi.org/10.1016/j.biocel.2006.07.001
  29. Kim KB, Yoo KH, Park HY, Jeong JM. Anti-oxidative activities of commercial edible plant extracts distributed in korea. Korean J Soc Appl Biol Chem. 2006;49:328-333.
  30. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extraxts containing phenolic compounds. J Agric Food Chem. 1999;47:3954-3962. https://doi.org/10.1021/jf990146l
  31. Lee JH, Lee SR. Analysis of phenolic substances content in korean plants food. Korean J Food Sci. 1994;26:310-316.
  32. An BJ, Lee SA, Kwak JH, Park JM, Lee J Y, Son JH. Antioxidant effects and application as natural ingredients of Korea snaguisorbae oficinalis L. J. Korean Soc Apple Biol Chem. 2004;47:244-250.
  33. Kramer HM, Curhan G. The association between gout and nephrolithiasis. Am J Kid Diseases. 2002;40:37-42. https://doi.org/10.1053/ajkd.2002.33911
  34. Farag RS, Badei A, Hewdi FM, Baroty GS. Antioxidant activity of some spice essential oils on linoleic and oxidation in aqueous media. J Am Oil Chem Soc. 1989;66:792-799. https://doi.org/10.1007/BF02653670
  35. Gray JI, Dugan JR. Inhibition of n-nitrosamine formation in model food systems. J Food Sci. 1975;40:981-984. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  36. Jung GT, Ju IO, Choi JS, Hong JS. The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis RUPRECHT(Omija) seed. Korean J Food SCI. 2000;32:928-935.
  37. Kim JS, Choi SY. Physicochemical Properties and antioxidative activities of Omija(Schizandra chinensis Bailon). Korea J Food & Nutr. 2008;21:35-42.
  38. Shin JH, Choi DJ, Lee SJ. Antioxidant activity of black garlic (Allium sativum L.). Korean J SOC Food Sci Nutr. 2008;37:965-971. https://doi.org/10.3746/jkfn.2008.37.8.965
  39. Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. Buckwheat the source of antioxidant activity in functional foods. Food Research International. 2002;35:207-211. https://doi.org/10.1016/S0963-9969(01)00185-5