The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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The Effects of Fruit and Vegetable Bark Extract on Learning Ability and Memory Improvement

과채류껍질 추출물의 학습능력수행 및 기억력증진에 미치는 효과

  • 김현경 (서원대학교 식품공학과)
  • Received : 2018.05.11
  • Accepted : 2018.07.02
  • Published : 2018.08.31
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Abstract

In the present study, we assessed the effecs of fruit and vegetable bark resources rich in beneficial substances on the learning ability and memory improvement. It functions to inhibit the activity of acetylcholinesterase in brain tissue and improve cognitive functions in a simulation model of cognitive impairment induced by scopolamine. Hence, it can promote memory and learning ability. The formulation of the fruit and vegetable bark uses the extract of fruit and vegetable peels, which has long been used without causing toxicity in a wide range of food applications. Therefore, it can be used safely without a risk of side effects, even in the case of a long-term administration for the preventive purpose. Furthermore, the present study is a very beneficial study in the environment-friendly aspect in association with recycling of resources as it is based on the novel efficacies of fruit and vegetable barks which have been conventionally disposed as a refuse of fruits due to their poor sensory qualities despite the content of beneficial substances.

본 연구는 광범위한 식품 용도에서 독성을 일으키지 않고 오랫동안 사용되어 온 과일껍질은 질기고 거친 식감과 떫은 맛이 많은 관능성의 문제로 껍질의 섭취를 꺼려하여 폐기물로서 버려지고 있지만, 과일껍질은 무기질, 비타민, 폴리페놀과 같은 유용한 생리활성 성분이 다량 함유되어 있다. 따라서 우리나라 국민들이 가장 일반적으로 소비하는 과일류 중 과일껍질 유래의 과피 부분을 쉽게 분리할 수 있는 사과 또는 배의 과채류 껍질추출물을 활용하여 최근 문제시 되고 있는 알츠하이머성 치매를 예방 및 치료 할 수 있는 학습능력 수행 또는 기억력 증진에 미치는 효과에 대해 평가하였다. 그 결과, 사과껍질과 배껍질의 혼합 추출물은 사과껍질과 배껍질의 추출물 각각에 비하여 아세틸콜린에스테라제의 억제활성이나 스코폴라민 유도 동물 모델의 수미로 실험에서 학습능력 수행방 및 기억력 증진효과가 더욱 현저하였다. 이는 추출물에 함유된 성분들 간의 상호작용에 의한 상승효과에 기인한 것으로 해석할 수 있었다. 이를 통하여 볼 때 과채류 껍질 추출물은 아세틸콜린에스테라제 억제, 단기기억, 장기기억 활성 촉진으로 콜린성 신경계를 자극하여 기억 및 학습증진에 매우 효과적으로 작용하는 항치매 물질로 사료된다.

Keywords

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