Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activities of Green and Purple Kohlrabi Juices

녹색 및 자색 콜라비 착즙액의 항산화 활성

  • Kim, Dan-Bi (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Oh, Ji-Won (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Yeong-Hyeon (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Park, In-Jae (Hurum Central Research Institute) ;
  • Cho, Ju Hyun (Hurum Central Research Institute) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 김단비 (강원대학교 식품생명공학과) ;
  • 오지원 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 김영현 (강원대학교 식품생명공학과) ;
  • 박인재 ((주) 휴럼 중앙연구소) ;
  • 조주현 ((주) 휴럼 중앙연구소) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2014.02.14
  • Accepted : 2014.03.13
  • Published : 2014.10.31
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Abstract

In this study, we investigated the antioxidant activity of green kohlrabi juice (GKJ) and purple kohlrabi juice (PKJ) using various in vitro methods. The results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric ion reducing antioxidant power (FRAP), reducing power, and nitrite scavenging activities showed that GKJ possessed higher antioxidant activity than PKJ. Green kohlrabi powder (GKJP) and purple kohlrabi powder (PKJP) inhibited hydrogen peroxide-induced cell death in human dermal fibroblasts. In addition, GKJP and PKJP suppressed intracellular reactive oxygen species (ROS) production induced by hydrogen peroxide in human dermal fibroblasts. These results suggest that green and purple kohlrabi juices are potential natural sources of antioxidants.

본 연구에서는 녹색 및 자색 콜라비 착즙액의 이화학적 특성(pH 및 $^{\circ}Bx$), 총 페놀함량, 항산화 활성(ORAC 지수, DPPH radical 소거능, ABTS radical 소거능, FRAP 및 reducing power), 아질산염 소거능, 피부 섬유아세포에서의 세포 보호 효과 및 ROS 생성억제 효과를 측정하였다. 총 페놀 함량은 녹색 콜라비 착즙액(153.74 mg GAE/mL)에서 자색 콜라비 착즙액(122.55 mg GAE/mL)보다 더 높게 나타난 반면, ORAC 지수의 경우 자색 콜라비 착즙액($664.32{\mu}MTE/mL$ )에서 녹색 콜라비 착즙액($572.74{\mu}MTE/mL$)보다 더 높게 나타났다. DPPH radical 소거능, ABTS radical 소거능, FRAP 및 reducing power에서는 콜라비 착즙액 10, 50, 100% 농도에서 농도 의존적으로 항산화 활성이 증가하는 경향을 나타내었으며, 같은 농도로 비교하였을 때, 녹색 콜라비 착즙액에서 자색 콜라비 착즙액보다 높은 항산화 활성을 보였다. 아질산염 소거능에서도 녹색 콜라비 착즙액이 자색 콜라비 착즙액보다 높은 효능을 나타내었다. 피부 섬유아세포에서는 녹색 및 자색 콜라비 착즙액을 동결 건조하여 사용하였으며 10, 25, $50{\mu}g/mL$의 농도에서 독성을 나타내지 않았다. Hydrogen peroxide로 산화적 스트레스를 유도한 상태에서 세포 보호 효과를 측정한 결과 $10{\mu}g/mL$의 농도에서는 녹색 및 자색 콜라비 착즙액에서 hydrogen peroxide를 처리한 군과 차이를 나타내지 않았으나, 25, $50{\mu}g/mL$의 농도에서는 농도 유의적으로 세포보효효과가 증가하였다. 또한 녹색 콜라비 착즙액에서는 양성대조군으로 사용한 항산화 물질인 NAC 수준까지 세포생존율이 증가하였다. $H_2$-DCFDA 염색을 통하여 관찰한 ROS 생성 억제 효과는 세포 보호 효과와 유사한 경향으로 관찰되었다. 이상의 결과를 종합하여 볼 때 녹색 및 자색 콜라비 착즙액이 다양한 항산화 모델에서 효능을 나타내었으며, 피부 섬유아세포에서 세포 보호 효과 및 ROS 생성 억제효과가 관찰되어 기능성 식품원료로서의 활용도가 매우 넓을 것으로 판단된다.

Keywords

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