초미세 분쇄를 하였을 때 입자가 작아질수록 추출수율이 높아져 약 2.5배 높은 추출수율을 나타내었다. 일반 분쇄한 시료 추출물에서 69.8%의 전자공여능 억제효과가 관찰되었고, 미세분쇄와 초미세분쇄 추출물에서는 각각 70.7과 83.8%의 억제효과를 나타내었다. 일반분쇄 추출물과 미세 분쇄 및 초미세분쇄 후 추출물 모두 97% 이상의 높은 ABTS 억제효과를 나타내어 분쇄 방법에 따른 항산화력의 차이는 거의 없었다. 일반 분쇄한 시료 추출물 보다 미세분쇄와 초미세분쇄 추출물에서 더 높은 PF값을 확인하였으며, 50% ethanol 초미세분쇄 추출물에서 1.8 PF로 가장 높은 항산화력을 나타내었다. 미세분쇄와 초미세분쇄 추출물에서는 일반분쇄 추출물에 비해 입자크기가 작아질수록 TBARS 억제율이 높아지며, 물 추출물보다 ethanol 추출물의 효과가 더 우수한 것으로 확인되었다. Xanthin oxidase 저해의 경우 초미세분쇄 후 효소억제 증대 효과를 확인할 수 있었다. Angiotensin converting enzyme 억제활성은 일반 분쇄 추출의 경우 물 추출물에서는 억제활성이 나타나지 않았고, 50% ethanol 추출물에서 24%의 억제율이 확인되었다. 또한, ethanol 추출물의 억제효과가 물 추출물에 비해 상대적으로 우수하였다. 50% ethanol 초미세분쇄 추출물에서 Staphylococcus aureus, Escherichia coli에 대해서 아주 약한 항균효과를 나타내었을 뿐 나머지 추출물에서의 항균 효과는 거의 관찰되지 않았다.

In this study, the biological activity of water and ethanol extracts from Saururus chinensis by ultra-fine grinding for functional food source are examined. It is more effective to use ethanol than water when extracting phenolic compounds. Approximately 2.5 times higher extraction yield were shown when it was ultra-fine grinded because the particle size decreases, thereby increasing the extraction yield. Normal grinded sample extracts showed 69.8% of DPPH inhibition effect, while fine grinded and ultra-fine grinded sample extracts showed 70.7% and 83.8% each, respectively. Normal extract, as well as fine grinded and ultra-fine grinded extracts, showed over 97% of ABTS inhibition effect, thereby indicating only a slight difference in the anti-oxidative activity with the grinding method. Higher PF was determined with fine grinded and ultra-fine grinded extracts than the normal grinded extract, while ultra-fine grinded 50% ethanol extracts showed the highest anti-oxidative activity value of 1.8 PF. The fine grinded and ultra-fine grinded particle sizes are smaller than the normal grinded particle size, thus increasing the inhibition rate of the TBARS. Furthermore, the ethanol extract was revealed to have a higher effect than the water extracts. The xanthin oxidase inhibition, on the other hand, was identified as ultra-fine grinded that led to the increase in the enzyme inhibition effect. In the angiotensin-converting enzyme, water extracts with normal grinding did not show inhibition activity, while 50% ethanol extracts showed 24% inhibition activity. Moreover, the ethanol extracts showed higher inhibition effect compared to the water extracts. Ultra-fine grinded 50% ethanol extracts showed a slight antibacterial effect on the Staphylococcus aureus and Escherichia coli, while the other extracts showed none. The result suggests that Saururus chinensis extracts by ultra-fine grinding may be more useful than normal grinding as potential sources due to anti-oxidation, angiotensin converting enzyme and xanthine oxidase inhibition.

• 조영제(경북대학교 식품공학부, 식품생물산업연구소) | Young-Je Cho Corresponding author