To evaluate the functional characteristic and availability for drinking of the fermented Smilax china leaf tea by using different microbial species, various fermented leaf tea was prepared by non-fermentation (C), or the fermentation of Saccharomyces cerevisiae (S), Bacillus sp. (B), Bifidobacterium bifidus (L), Monascus pilosus (M) and Aspergilus oryzae (A), and sensory and antioxidant parameter of each brewed tea was observed. The color of the A tea was red, but the other teas were yellow in color. Furthermore, the aesthetic quality of the A and M tea was 3.95 and 3.30 point, respectively, and other teas (2.55～ 2.28) were similar to that of the C tea. TP of fermented tea water extract was lower than that of the C, although TF was not significantly different between the fermented and non-fermented tea. Especially, TF of the A tea was significantly lower than those of the other teas. The range of EDA (1 ㎎/㎖) of water and ethanol extracts of tea C and the fermented teas was 19.25～22.48%; however, tea A was only 8.04～12.49%. In addition, FRAP, FICA and LPOIA of teas were not significantly different between the fermented and non-fermented teas. On the other hand, XOIA and AOIA of tea ethanol extracts were slightly higher than those of water extracts. XOIA of water extract derived from the teas was 4.83～9.20%, while ethanol extract of these was 9.00～19.00%. However, XOIA of B and L teas water extract was not detected. Furthermore, AOIA of fermented tea water extract (30.17～48.52%) were lower than those of ethanol extract (44.09～66.93%). In this study, interestingly, antioxidant parameters, such as FRAP, FICA, LPOIA and AOIA, of the A tea water extract (0.1%) was higher than that of the other tea in spite of high decreasing rate in the contents of TP and TF. Therefore, above results imply the possibility of fermented Smilax china leaf tea as a functional food.

망개떡의 주원료인 청미래덩굴 잎은 소금물에 저장한 후, 이용 시 세척하여 사용한다. 이에 염장 시 저장 과정에서의 잎의 특성변화를 확인하였다. 천일염과 정제염으로 염장 후 저장한 잎의 수분함량 변화 에서는 차이를 보이지 않았으며, 소금의 농도가 높을수록 수분함량은 크게 감소하였다. 실온에서는 정제염에 저장한 잎의 전단력이 높았으나, 저온(4℃)에서는 천일염에서 저장한 잎의 전단력이 높았고, 소금의 농도는 높을수록 저장기간은 짧을수록 전단력이 높아지는 경향을 보였다. 실온보다 저온에서 저장과 소금의 농도가 10% 이하에서 저장한 잎의 색도 변화가 적은 것으로 나타났다.

본 연구에서는 백합과에 속하는 덩굴성 관목인 청미래덩굴 70% 에탄올 추출물과 열수 추출물의 항산화 및 항당뇨에 대한 활성을 연구하였다. 총 폴리페놀 함량 과 플라보노이드 함량 측정, 전자공여능, ABTs 소거능, SOD 유사활성능, xanthine oxidase 저해활성, ACE 저해활성, TBARs측정, PF값 측정 및 α-glucosidase 와 α-amylase 의 저해활성을 측정하였다. 그 결과 총 폴리페놀 함량과 플라보노이드 함량은 에탄올 추출물에 함유량이 더 많았으며, 전자공여능, ABTs 소거능, SOD 유사활성능, xanthine oxidase 저해활성, ACE 저해활성, TBARs 측정, PF값 측정 결과 모두 청미래 덩굴 열수 추출물보다 에탄올 추출물의 활성이 우수하였다. 또한 α-glucosidase 와 α-amylase 의 저해활성을 측정한 결과 에탄올 추출물의 활성이 열수 추출물보다 우수하였다. 이상의 검증 결과를 종합하여 볼 때 청미래 덩굴의 에탄올 추출물의 항산화 및 항 당뇨 활성이 우수하였고, 차후 항산화 및 항 당뇨 예방물질 소재로서의 활용이 가능할 것으로 판단된다.

A. oryzae로 발효한 청미래덩굴(Smilax china L.)잎 발효차의 적정 발효기간을 확립하고자 비 발효(NF) 및 10, 20 및 30일간 발효(F10, F20, F30)시킨 차 1% 열수추출물(1 tea bag 기준)의 색상, 관능검사 및 total polyphenol(TP), total flavonoid(TF), 전자공여능(EDA), 철환원력(FRAP), 과산화물 생성 억제능(LPOIA)을 조사하였다. 또, 체내 활성 산소(ROS) 생성계 효소인 동시에 요통과 음주로 인한 간 손상유도 및 이로 인한 복부비만에 직간접적으로 관여하는 xanthine oxidase(XO) 및 aldehyde oxidae(AO)의 저해활성에 미치는 영향을 조사하였다. 색상과 spectrum(400～700nm)의 변화를 조사한 결과, NF는 연한 황색을 띠는 반면 F10∼F30에서는 엷은 적색을 띠었으며 F10의 색상이 가장 선명하였다. 향(aroma)과 밝기(brightness)에 대한 기호도는 비발효차와 발효차간의 유의차를 보이지 않았으나 맛 (taste)과 입에 닿는 감각(mouth feel) 및 종합적인 기호도 (overall acceptability)는 F10, F20 및 F30 간의 뚜렷한 차이를 보이지 않아 발효 10일이 이상적인 발효기간이라 사료된다. TP 함량은 NF에서 41.55 mg/g(dry basis)이었으나 발효에 따라 거의 비례적으로 감소하였으며 그 감소율은 발효 10일째 24.91%, 20일째 56.92%, 30일째 64.41%를 나타내었다. TF의 함량은 NF에서 27.33 mg을 나타내었으나 발효에 점차적으로 감소하여 F10 24.30 mg/g, F20 17.32 mg/g, F30 13.22 mg/g으로 감소하였다. 그러나 TP의 감소율이 TF의 경우에 비하여 커서 TF/TP 비율(%)은 발효에 따라 증가하는 경향을 나타내었다. EDA는 NF에서는 29.01%이었으나 F10에서는 NF에 비하여 17.14%가 감소하였으며, F20 및 F30에서는 각각 18.79% 및 23.20%가 감소하였다. FRAP(μ M Fe2+)는 NF 4.63, F10 4.30, F20 및 F30에서는 각각 3.77 및 3.47로 발효에 따라 감소하는 경향을 보였다. LPOIA는 NF에서는 39.86%이었으나 F10의 경우는 31.92%로 NF에 비하여 19.92%가 감소하였고 F20 및 F30는 NF에 비하여 각각 23.61% 및 28.38%가 감소하였다. NF 및 F10∼30의 1% 열수추출액이 생유 및 토끼 간 조직으로부터 부분정제한 XO와 AO의 활성에 미치는 영향을 조사한 결과, XO활성에는 비발효, 발효 모두에서 뚜렷한 영향을 미치지 않았다. 그러나 AO의 활성은 비발효, 발효 관계없이 38.09∼41.70% 범위로 억제하였으며, 이러한 억제는 경쟁적 저해현상에 기인되어 나타난 것으로 생각된다.

The biological activities of Smilax china L. rhizome (SCR), hot water (SCRW) and 70% ethanol extract (SCRE) were analyzed. The total phenolic contents of SCRW and SCRE were 51.7 and 100.5 mg/g, respectively. The measured flavonoid content of SCRW (61.7 μg/g) was almost double that of SCRE (31.7 μg/g). SCRE (IC50=42.4 μg/mL) exhibited stronger antioxidant activity in the DPPH system than the positive control α-tocopherol (71.3 μg/mL) or butylated hydroxy anisole (53.8 μg/mL) did. SCRE (IC50=50.3 μg/mL) also showed stronger ABTS radical scavenging activity, as did α-tocopherol (67.1 μg/mL). The SOD-like activity and Tyrosinase inhibition activity of SCRW and SCRE showed almost the same pattern. The best SOD-like activity and tyrosinase inhibition activity were measured as 24.9% and 20.3% in SCRW at 1,000 μg/mL, respectively. The cytotoxic effects of the SCR extracts were analyzed via MTT assay on human cancer and normal cells. SCRW and SCRE did not show cytotoxicity up to the concentration of 1,000 μg/mL against the normal human cell line HEK293. Against human breast cancer cells (MCF-7), SCRW inhibited MCF-7 growth (by 27.6%) better than the anticancer drug cyclophosphamide (15.5%) at 1,000 μg/mL. SCRE (1,000 μg/mL) inhibited the growth of human lung cancer cells A549 (37.6%) and human stomach cancer cells AGS (53.6%) more effective than did SCRW (21.0% and 35.4%) or CPA (22.2% and 31.7%). These results suggest the potential use of SCRE and SCRW as an excellent antioxidant and antiproliferative substance, respectively.

In this study, we investigated the contents of total polyphenol (TP), total flavonoid, and absorbance at 475 nm (OD475) which may produced in solid-fermented leaf of Smilax china L. by Aspergillus oryzae as a new functional components with reddish brown color, contents of water soluble substance (WSS), electron donating ability (EDA), Hunter L*, a*, b* values, sensory overall acceptability (OA) and also, the inhibitory activities (XOI and AOI) against partial purified xanthine oxidase (XO) and aldehyde oxidase (AO) from rabbit liver which were well known to relate the gout, and alcoholic liver disease, respectively in order to optimize water extraction using response surface methodology (RSM). All the R2 values of the second-order polymonials ranged from 0.85 to 0.98, except for the EDA (0.69) and the XOI (0.78). However, the activities of the EDA and XOI were relatively high in the lower concentration of the fermented Smilax china L. leaf. The effects on the water extraction were highest in the concentration, among the dependent variables, and showed significant differences at the 1% level in the TP, TF and WSS contents and the a*, b* and OD475 values, but the OA showed significant differences at the 5% level. The optimal values of AOI, which was the most important functionality in the Smilax china L. that was predicted via RSM, were 59.48% at the 2.19% concentration, a 90.02°C extraction temperature and a 4.03 minute extraction time (R2: 0.93, p<0.007). The ranges of all the dependent variables of the optimal water extraction were 1.6~1.8% for the concentration, 83~93°C for the temperature and 3.4~4.4 minutes for the extraction time; and the optimal water extraction conditions were a 1.7% concentration, an 88°C extraction temperature and a 3.9-min extraction time.

The antimicrobial activities of Smilax china L. against spoilage bacteria isolated from Mang-gae rice cake were investigated and the storage stability of the Mang-gae rice cake was enhanced. Spoilage bacteria, which cause Mang-gae rice cake to rot, were isolated from commercial Mang-gae rice cake, and most of the isolated strains were identified as Bacillus sp. After the leaves, roots, shoots, and stalks of the Smilax china L. were extracted using 50% ethanol as the solvent, their antimicrobial activities were investigated using the paper disc method by treating them with 50 μL of Bacillus cereus, which is known as a major pathogenic micro-organism in foods that contain starch, as the test organism. The antimicrobial activities of the extracts were compared according to the size of the clear zones around the paper discs. The root extract showed significant antimicrobial activities. When red beans, which are used as stuffing for Mang-gae rice cake, were treated with the root extract of the Smilax china L., the viable cell count of the Mang-gae rice cake was 5.04 Log CFU/g after 48-hr storage, and the cake showed significantly slower growth of bacteria than with commercial products. These results show that treatment of red beans with Smilax china root extract could improve the storage stability of Mang-gae rice cake.

환경오염원인 삼산화크롬(chromium trioxide, CrO3)의 세포독성을 배양 대뇌신경교종세포(C6 glioma)를 재료로 산화적 손상측면에서 조사하였으며, 또한 CrO3의 세포독성에 대한 청미래덩굴(Smilax china L., SC)추출물의 영향을 세포생존율을 비롯한 전자공여능 및 lactate dehydrogenase(LDH) 활성과 같은 항산화 측면에서 분석하였다. 본 실험에서 배양 C6 glioma 세포에 15∼30uM의 CrO3를 처리한 결과 농도 의존적으로 세포생존율이 대조군에 비하여 유의하게 감소하였으며 XTT50값이 30uM에서 나타나 고독성(highly-toxic)인 것으로 나타났다. 또한, 항산화제인 catalase는 CrO3에 의하여 감소된 세포생존율을 유의하게 증가시켰다. 한편, CrO3의 세포독성에 대한 SC추출물의 영향에 있어서는, SC추출물은 CrO3에 의하여 감소된 세포생존율을 유의하게 증가시킴으로서 CrO3의 세포독성을 방어하였다. 이와 동시에, SC추출물은 전자공여능및 lactate dehydrogenase(LDH) 활성감소를 보임으로서 항산화 효과를 나타냈다. 위의 결과로 부터 CrO3의 세포독성에 산화적 손상이 관여하고 있으며, 또한 SC추출물은 항산화 효과에 의하여 CrO3의 산화적 손상을 방어함으로서 세포를 보호하는데 효과적인 것으로 나타났다.

An adventitious root formation protocol from Smilax china L. was established for in vitro production of dioscin, a steroidal saponin having various bioactivities such as anticancer, antifungal, antiviral, and antiobesity. Optimal medium for root initiation from leaf explant was MS medium containing 30 g·L-1 of sucrose supplemented with 1.0 mg·L-1 kinetin + 2.0 mg·L-1 NAA. The induction of adventitious roots from in vitro initiated root segments was most favorable to MS liquid medium with 0.1 mg·L-1 kinetin + 2.0 mg·L-1 NAA. Among the 20 different adventitious roots originated from different plants, strain No. 10 was selected based on production ability of dioscin, and its stability through the successive suspension culture. The maximum growth stage of adventitious roots was noticed at 5 weeks after subculture while that of dioscin production in the adventitious root was at 7 weeks after subculture in suspension culture system. These results provide that suspension culture of adventitious roots of Smilax china L. have a potential for in vitro mass production of dioscin.