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현초의 항산화 활성에 의한 산화적 DNA 손상 보호효과 및 항균활성 KCI 등재 SCOPUS

Antimicrobial activity and protective effect of Geranium thunbergii against oxidative DNA damage via antioxidant effect

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

This study aimed to investigate the various biological activities of Geranium thunbergii such as antimicrobial activity and protective effect against oxidative damage. To evaluate its antioxidant and antimicrobial activities, we first performed methanol extraction; this methanol extract was further partitioned using various solvents. And then, its antioxidant activity was measured using various assays including total phenolic content and protection against oxidative DNA damage, and antimicrobial activities were examined using minimum inhibiting concentration (MIC) test, and paper disc method. In addition, high-performance liquid chromatography was performed to analyze the major chemical components of ethyl acetate fraction. The G. thunbergii fraction with ethyl acetate exhibited higher antioxidant and antimicrobial activities than the other fractions. The results showed that G. thunbergii ethyl acetate fraction at 50 μg/mL had strong DPPH and ABTS radical scavenging activities of 80.88% and 80.12%, respectively. In addition, the ethyl acetate fraction protected DNA from the oxidative damage induced by ferrous ion and hydroxyl radicals and showed high antimicrobial activity with diameter of inhibition zones ranging from 13.33 to 15.67 mm. High-performance liquid chromatography analysis revealed the major phenolic compounds of G. thunbergii to be ellagic acid and gallic acid. These results suggest that G. thunbergii might protect DNA against oxidative stress induced by reactive oxygen species and can be utilized as a natural source of antioxidant and antimicrobial agent in the food industry.

저자
  • 권태형((재)춘천바이오산업진흥원) | Tae-Hyung Kwon (Eco-friendly Certification Support Center, Chuncheon Bioindustry Foundation, Chuncheon 24232, Korea)
  • 이수진(강원대학교 생약자원학과) | Su-Jin Lee (Department of Herbal Medicine Resource, Kangwon National University, Dogye 25913, Korea)
  • 박재호(중원대학교 생약자원학과) | Jae-Ho Park (Department of medicinal plant science, Jungwon University, Goesan 28024, Korea)
  • 김태완(안동대학교 식품생명공학과) | Taewan Kim (Department of Food Science and Biotechnology, Andong National University, Andong 36729, Korea)
  • 박정자(한경대학교 식품생명공학과) | Jung-Ja Park (Department of Food and Biotechnology, Hankyong National University, Ansung 17579, Korea)
  • 박년호((재)경북해양바이오산업연구원) | Nyun-Ho Park (Gyeongbuk Institute for Marine Bio-Industry, Uljin 36315, Korea) Corresponding author