Journal of Chitin and Chitosan (한국키틴키토산학회지)

The Korean Society for Chitin and Chitosan (한국키틴키토산학회)
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Effect of Medium Molecular Weight Chitosan on Antioxidant Activity of Moringa oleifera

모링가의 항산화 효과에 미치는 중저분자 키토산의 영향

  • Received : 2015.01.28
  • Accepted : 2015.02.25
  • Published : 2015.03.31
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Abstract

The aim of this study is to elucidate the antibacterial activity of medium molecular weight chitosan (MMWC) along with keeping antioxidant activity of Moringa oleifera leaves extracts, which has shown the significant antioxidant activity. Antioxidant activity of the extracts as either free or ingredient in edible food was investigated in vitro by radical scavenging assays with 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and 2,4,6-Tris(2-pyridyl)-s-triazine (FRAP). The results showed that extracts has showed high antioxidant activity while added in edible food as like a muk, although when it was added in muk as food additives, its original activity was reduced slightly. In addition, in the presence of MMWC with ranging from 3 to 8-kDa in muk, various improvements including antibacterial effect and stability of structure of muk were observed. Taken together, specified size of chitosan seems to be a good candidate playing a key role to maintain the antioxidant and antibacterial activities in functional foods.

본 연구를 통해 항산화 성분이 뛰어나다고 알려진 모링가잎 또는 추출물을 다이어트 식품소재 개발을 위해 제조한 muk에 첨가하여 완제품으로서의 항산화 [(2,2-Diphenyl-1-picrylhydrazyl (DPPH), ABTS and FRAP)] 활성 측정에 따른 상대활성의 변화를 관찰하고자 하였다. 각각의 제조 muk으로부터 본래 활성이 대략 10-30% 정도 감소되는 것을 확인하였다. 반면, 소량의 중저분자 키토산(CTSN-P, 3-8 kDa)을 함유하는 muk에서는 모링가muk의 항산화 성분 유출이 감소되며, 여러 온도에서 muk의 자체적 균 성장까지 저해하는 효과를 가져온다는 것을 확인하였다. 이로서, 특정 분자 크기의 키토산은 기능성 식품의 안정성과 보존성 향상을 위한 첨가제로서 사용효과가 매우 기대된다 하겠다.

Keywords

Acknowledgement

Supported by : Small Business Administration

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