KOREASCHOLAR

국내 자생 해조류 추출물의 항산화능 비교분석 연구 Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts

김경, 이경하, 양혜원, 우채현, 정우혁, 박은영, 오윤신
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  • URLhttps://db.koreascholar.com/Article/Detail/421717
韓國食生活文化學會誌 (한국식생활문화학회지)
제38권 제2호 (2023.04)
pp.112-118
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial to the human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with health benefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility as health foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of seaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells against hydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 g/mL did not cause any cell toxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera (Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production of intracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i) extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findings indicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.

키워드
Korean seaweedstotal polyphenol contentsargassum thunbergia (Jichung-i)antioxidant
목차
Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험 재료 및 시약
    2. 총 폴리페놀 함량 측정
    3. 라디칼 소거능
    4. 세포배양
    5. 추출 시료의 세포독성평가
    6. 항산화능 분석
    7. 통계처리
III. 결과 및 고찰
    1. 국내 자생 해조류 추출물의 총 폴리페놀 함량과 항산화 효과
    2. 피부섬유아세포에서 국내 자생 해조류 추출물의 세포독성반응
    3. 피부섬유아세포에서 국내 자생 해조류 추출물의 산화스트레스 억제 반응
IV. 요약 및 결론
Conflict of Interest
References
저자
  • 김경(을지대학교 식품영양학과) | Kyong Kim (Department of Food and Nutrition, Eulji University)
  • 이경하(을지대학교 식품영양학과) | Kyung Ha Lee (Department of Food and Nutrition, Eulji University)
  • 양혜원(을지대학교 식품영양학과) | Hye Won Yang (Department of Food and Nutrition, Eulji University)
  • 우채현(을지대학교 식품영양학과) | Chae Hyeon Woo (Department of Food and Nutrition, Eulji University)
  • 정우혁(전남바이오산업진흥원 해양바이오연구센터) | Woo-Hyuk Jung (Marine Biotechnology Research Center, Jeonnam Bioindustry Foundation)
  • 박은영(목포대학교 약학대학) | Eun-Young Park (Department of Pharmacy, Mokpo National University)
  • 오윤신(을지대학교 식품영양학과) | Yoon Sin Oh (Department of Food and Nutrition, Eulji University) Corresponding Author