본 연구는 미역(Undaria pinnatifida) 추출물과 쇠미역(Costaria costata) 추출물의 항산화 활성 및 HepG2 세포의 알코올로 인한 산화 손상에 대한 보호 효과를 연구하였다. 미역과 쇠미역 추 출물의 총 폴리페놀과 플라보노이드 함량은 70% 에탄올 추출물에서 가장 높았다. 또한 미역과 쇠미역 70% 에탄올 추출물의 DPPH (IC50 0.33±0.21, 0.48±0.47 mg/ml), ABTS (IC50 0.34±0.30, 0.47±0.17 mg/ml) 라디칼 소거 활성이 열수 추출물 및 10% 에탄올 추출물 보다 높았다. 추출 물의 간 보호 효과를 확인하기 위하여 HepG2 세포에 알코올 산화 스트레스를 유발하여 MTT 분석을 이용하여 세포 생존력을 측정하였다. 미역 및 쇠미역 열수 추출물은 알코올 처리군 (73.95%) 대비 세포 생존율은 각각 89.91~97.63% 및 84.99~90.54%로 농도 의존적으로 증가시 켰다. 본 연구는 미역과 쇠미역 추출물이 간 보호 및 항산화 효과를 나타냄을 확인하였고 알코 올 산화 손상에 대한 간 보호 소재로 활용될 수 있을 것으로 사료된다.

The purpose of this study is to determine the possibility of using Agarum cribrosum as a natural health food source. To accomplish this purpose, the contents of the general and antioxidant activities of Agarum cribrosum were measured. The contents of carbohydrate, crude protein, crude lipid and ash were 45.4%, 15.0%, 2.3% and 33.1%. The calories of Agarum cribrosum were 262.3 kcal and total dietary fiber of Agarum cribrosum was 34.0%. The protein contained a total of 18 different kinds of amino acids. The content of amino acids was 12, 402.42 ㎎/100 g. The K was the largest mineral followed by Ca, Na and Mg, implying that Agarum cribrosum is an alkali material. The antioxidant activity of Agarum cribrosum was assessed by various radical scavenging assays using DPPH (2, 2-diphenyl-1 picrylhydrazyl), FRAP (ferric ion reducing antioxidant power), reducing power, and ABTS (2, 2'-azino-bis(3 ethylbenzothiazoline-6-sulphonic acid)). All antioxidant activity of Agarum cribrosum extract increased the concentration of the dependents. Total phenolic contents of Agarum cribrosum extract were 34.1±2.56 ㎎/g, and total flavonoids contents were estimated at 4.9±0.26 ㎎/g. General nutrients and other antioxidant bioactive materials in Agarum cribrosum were also potential materials for good health food. It is expected that a follow-up study of Agarum cribrosum through developing processed food and evaluation of their functional properties would provide useful information or sources of functional foods.