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RESEARCH ARTICLE
.
(Rehmanniae Radix) (Scrophulariaceae)
(Woo et al.,
2007). 30
.
(You et al., 2011).
,
9
(Woo et al., 2007; You et al., 2007; Song et al.,
2007; Lee & Seo, 2004). (),
,
, , , ,
, , , ,
, .
,
(Song et al., 2007; Lee & Seo, 2004).
-sitosterol, stigmasterol, campesterol, rehmanin,
fatty acids, catalpol, glucose, -butyl amono acid,
carbohydrate, norcarotenoid, stachyose, arginine
stachyose, verbascose, mannotriose,
raffinose, sucrose, glucose, fructose, galactose
catalpol, 5-HMF (5-hydroxymethyl-2-furaldehyde),
vitamin A, arginine, mannitol, -sitosterol
(Lee & Seo, 2004). 5-HMF
1, 2, 1* 1 , 2
Changes in Quality Characteristics and Bioactivity of Rehmanniae Radix Jung Kwa Obtained by Different Heat Processing TimesJung Suk Lee1, Hyun Hee Jang2, Gyu Yong Song1* 1College of Pharmacy, Chungnam National University, 2Department of Cosmetology, Kyungbok University
Abstract This study was carried out to investigate changes in the quality characteristics and bioactivity of Rehmanniae Radix Jung Kwa (RJK) produced through different heating treatments to develop new RJK boiled raw Rehmanniae Radix (RR) soaking in traditional Korean rice syrup. The raw RR was heated to 100 at different heat processing times3 (RJK3), 6 (RJK6), 9 (RJK9) and 12 (RJK12) hours, respectively. The L, a, b-value and the contents of arginyl-fructose (AF) and arginyl-fructosyl-glucose (AFG) of the samples were analyzed. Also, the antioxidant activities of the samples were examined by DPPH radical scavenging activity. With increasing heating times, the L, a and b-value of samples significantly were decreased whereas Brix% relatively was increased. The contents of AF and AFG known as Maillard browning reaction products was 4.3 and 1.9 times higher than that of RR, respectively. As heating times increased, hardness and adhesiveness of RJK were decreased gradually, but cohesiveness of RJK were higher than that of RR. The contents of polyphenol were increased with increasing heating time. Based on these results, RJK was suggested to be a new functional food for health.
Keywords: Rehmanniae Radix , Jung Kwa, Maillard browning reaction products, DPPH radical scavenging activity
Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
*Corresponding author: Gyu Yong Song, College of Pharmacy, Chungnam National University, Gung-dong, Yuseong-gu, Daejeon, Republic of KoreaTel: +82 42 821 5926, E-mail: [email protected]
Received October 16, 2012; Revised November 9, 2012;Accepted October 16, 2012; Published February 28, 2013
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Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
(Lee & Seo, 2004).
Maillard
reaction
5-HMF 0.1%
(Woo et al., 2007; You et al., 2007;
Lee & Seo, 2004). Lee et al. (2010)
,
arginine glucose maltose
Maillard browning reaction amadori
compound arginyl-fructose (AF) arginyl-fructosyl-
glucose (AFG) ,
.
.
5-HMF (Woo et al., 2007; Lee et al.,
2002; Chun et al., 2002) (Woo et al.,
2007; Lee & Seo, 2004; Chun et al., 1997)
(Kubo et
al., 1994; Kim, 2004; Kim & Na, 2004),
(Tian et al., 2006), catalpol (Jiang et al.,
2008), (An et
al., 1999) (Jo, 2005)
,
(You, 2011).
(Jung Kwa) .
,
(1481~1552)
(Lee & Maeng, 1987).
(Lee et al., 2009)
, ,
.
.
.
1.
2010 GAP
, 78%.
(, ) (
, )
( ), (,
) . Folin-
Ciocalteu phenol reagent 2, 2-diphenyl-1-picryl-
hadrazyl (DPPH) Sigma(MO, USA)
Ethanol Burdick & Jackson(MI, USA)
HPLC , 1
.
2.
Figure 1 .
. (CR3000C,
, ) 1,500 g, 350 g
(RR) 750 g 100
. 3(GJK3), 6
(GJK6), 9(GJK9), 12(GJK12)
. 2
.
2~3
. , , 1:4:6
.
3.
, , , ,
100 mesh
, , ,
80 4
DW (Distilled Water) extract 70% ethanol EtOH
extract .
4.
Colori-Meter (JC 801S, Color
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Technosystem, Tokyo, Japan) L (lightness), a (redness)
b (yellowness) .
20 g
(MASTER-3M, Atago, Tokyo, Japan)
Brix% .
5. ,
arginine Kim et al. (2005)
Ninhydrin HPLC analytical method
. 0.08 g 6N HCl 10 mL 110 dry
oven 22 . 60
Dilution buffer 10 mL 50 mL
. 0.45 membrane filter HPLC
(Agilent 1100, Agilent Technologies Inc., CA, USA)
Column Waters C18 (3.9150 ),
sodium citrate (pH 3.3, pH 4.2, pH 5.3, pH 10.1, Sigma, St.
Louis, MO, USA), flow rate 0.8 mL/min,
20 .
(2009) .
5 g 25 mL 30 water bath 30
3,000 rpm 30
acetonitrile 50 mL . 0.45
membrane filter HPLC
glucose, fructose maltose (Sigma, St. Louis, MO, USA)
. carbohydrate analysis column (4.6250 ,
Waters, MA, USA) column temperature 30
RID detector flow rate 1.0 mL/min
20 .
AF (Arginyl-fructose) AFG (Arginyl-fructosyl-glucose)
10 g 100 mL
200 rpm, 25shaking incubator (SJ808SF,
, ) 12 .
(13,000rpm, 30 min)
0.45 syringe filter . 1N
HCl pH4 cation exchange resin
syring Amadori compounds
. DDW (deionized distilled
water) 0.45 syringe filter High
performance anion exchange chromatography (HPAEC,
ECD50, Dionex, CA, USA) .
AF ( 337, 99%)
AFG ( 499, 90% ) . HPAEC
Table 1 .
6. Texture
sample 1
Texture analyzer (TAXT plus, Stable Micro
System Ltd., Surrey, UK) Texture profile analysis
(TPA) mode (hardness), (Fracturability),
(adhesiveness), (springiness), (chewiness),
(gumminess), (cohesiveness) (Resilience)
. probe: 25 mm, graph type: force vs
time, force threshold: 20 g, distance threshold: 5 mm, pro-
test speed: 1 /s, test speed: 1 N, post-test speed: 1 /s,
time: 2 sec, trigger force: 0.49 .
7.
11 pannel
,
. 1
, (, , ), , ,
7 5 .
8.
Cho et al. (2008) Folin-
ciocaltue
.
0.1 mL Folin-Ciocalteu phenol reagent 0.05 mL
4 20% Na2CO
3 1.5 mL
2 microplate reader (VERSAmax,
Molecular Device, CA, USA) 760 nm
. chlorogenic acid (Sigma, St. Louis, MO,
USA)
.
9.
2,2-diphenyl-
1-picryl-hadrazyl (DPPH, Sigma, St. Louis, MO, USA)
Table 1. Condition HPAEC for analysis of amino sugar
Items Conditions
Instrument Dionex ECD50
Column CarboPacTM PA1
(anion-exchange column, 250 x 4 )
Column temperature 30
Detector ICS-2500, Dionex
Flow rate 0.7 mL/min
Mobile phase A: 400 mM Sodium Hydroxide, B: Water
Gradient A:B (10:90, v/v)
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Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
radical (%) . DPPH
tocopherol, ascorbate flavonoid ,
Maillard , peptide
(You et al., 2011). DPPH radical
, radical
, radical
(You et al., 2011). Methanol
0.4 mM DPPH 160
40 30 microplate
reader (VERSAmax, Molecular Device, CA, USA)
515 nm
. ascorbic acid (Sigma,
St. Louis, MO, USA) .
DPPH radical scavenging activity (%) = (1- ODsample
ODblank )100
10.
-glucosidase (%) . 1 unit/mL
-glucosidase 30 10
37 10 1 mM p-nitrophenol
-D-glucopyranoside (pNPG, in potassium phosphate
buffer, pH 6.9) 30 . 37 20
0.1M Na2CO
3 130
microplate reader (VERSAmax, Molecular Device, CA,
USA) 405 nm .
acarbose (Sigma, St. Louis, MO, USA) .
-glucosidase inhibition rate (%) = (1- ODsample
ODblank )100
11.
L-132 (
, ). 10% fetal bovine serum (FBS)
1% penicillin-streptomycin Dulbeccos Modified
Eagles Medium (DMEM) 1104
cell/mL 96 well plate 180
37, 5% CO2 24 .
phosphate buffer saline (PBS)
20 well 5% CO2 24
190 10 CCK-
8 (cell counting kit-8, Dojindo Molecular Technology, MA,
USA) well . CO2 37, 5%
CO2 4 microplate reader
(VERSAmax, Molecular Device, CA, USA) 450
nm
(inhibition rate, %) .
Inhibition rate (%) = (1- ODsample
ODblank )100
12.
SPSS 12.0 (Statistical Package
for Social Sciencess 12.0, SPSS Inc., Headquarters, IL, USA)
(one-way ANOVA)
Duncans
(Duncans multipe range test)
(p
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.
1.
Table 2 .
L, a, b 6
.
(Song
et al., 2007)
Maillard browning reaction
.
Brix% 12
3
. Lee et al. (2010)
,
.
(Song et al., 2010)
.
2. ,
arginine, glucose, fructose maltose,
AF AFG Table 3
. Arginine
9
12
.
glucose maltose
glucose
fructose 12, maltose 6
. AF AFG
arginine 6
AF 27.83 /100g, AFG 30.20 /100g
( AF 4.3, AFG 1.9)
9 .
5-HMF
Maillard browning reaction
(Song et al.,2007). Lee & Seo (2004)
1.318 /g
0.195, 0.204 /g (3),
, ,
(Song et al., 2007; Shin et al., 1999).
5-HMF (Song et al., 2007;
Lee & Seo, 2004)
glucose maltose
glucose
glucose . Lee et al. (2010)
maltose
.
( 2%) asparagine, glycine,
Table 3. Changes of arginine, carbohydrate and amino sugar content of Rehmanniae Radix Jung Kwa according to different heat-processing time
Rehmanniae RadixJung Kwa 1)
Amino acid (/) Carbohydrate (%) Amino sugar (/100g)
Arginine Glucose Fructose Maltose AF AFG
RR 429.933.712)c3) N.D4) 0.290.00c N.D 6.410.26e 15.630.24d
RJK3 749.28124.49b 2.780.01c 2.180.09a 0.390.03d 13.261.29d 25.292.68bc
RJK6 995.74124.49a 3.440.06b 0.530.01c 3.730.03a 27.832.59a 30.201.81a
RJK9 969.8982.86a 3.150.02bc 0.970.01b 2.500.05c 21.940.44b 26.891.33b
RJK12 538.5886.06c 3.870.32a 2.250.26a 2.940.25b 16.300.80c 22.700.46c
1)RR: Washed raw Rehmanniae Radix, RJK3: Rehmanniae Radix Jung Kwa boiled at 100 for 3 hr, RJK6: Rehmanniae Radix Jung Kwa boiled at 100 for 6 hr, RJK9: Rehmanniae Radix Jung Kwa boiled at 100 for 9 hr, RJK12: Rehmanniae Radix Jung Kwa boiled at 100 for 12 hr.; 2)All values are meanSD of triplication determinations.; 3)Values with dierent letters (a-e) within a same column dier signicantly (p
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Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
alanine arginine
arginine ( 59~62%
)
.
(Lee et al.,
2010; Lee et al., 2009; Lee et al. 1990; Lee et al., 2008;
Yoon et al., 2005; Lee et al., 2000). Yukinaga et al.
(1994) ,
maltulosyl arginine -
(Lee et al., 2009;
Song et al., 2010). Lee (2010)
9 1, 2
- AF AFG
, ,
.
Song (2010)
3
AF, AFG 4.6
, 75 . Maillard
browning reaction AF AFG
.
3.
hardness 8
Table 4 .
,
(Song et al., 2010; Park et al., 2006).
. hardness
. Fracturability
springiness
. Chewiness 6 > 3 > 12
> 9 gumminess
chewiness .
(Song et al., 2010).
,
.
Figure 1
2~3 ,
.
adhesiveness
cohesiveness
. Song et al., (2010)
adhesiveness 0.15
.
resilience adhesiveness .
Table 4. Rheological Characteristics of Rehmanniae Radix Jung Kwa according to different heat-processing time
Textural propertiesRehmanniae Radix Jung Kwa 1)
RR RJK3 RJK6 RJK9 RJK12
Hardness (N) 11.791.662)a3) 4.661.00c 7.670.99b 2.500.99d 3.010.17cd
Fracturability (N) 10.621.83a N.D4) N.D N.D N.D
Adhesiveness (Ns) -2.750.86b -0.120.08a -0.100.05a -0.150.07a -0.280.11a
Springiness 1.330.58a 0.930.07a 0.790.19a 0.750.30a 0.760.11a
Chewiness 466.47144.61a 204.9394.12bc 343.9740.55ab 86.4820.02c 135.8134.20c
Gumminess 365.2673.91a 225.17118.01b 441.3357.20a 125.4746.74b 177.4118.23b
Cohesiveness 0.310.07b 0.460.13a 0.570.05a 0.490.04a 0.580.07a
Resilience 0.050.01b 0.180.10a 0.180.01a 0.130.02ab 0.130.02ab
1)RR: Washed raw Rehmanniae Radix , RJK3: Rehmanniae Radix Jung Kwa boiled at 100 for 3 hr, RJK6: Rehmanniae Radix Jung Kwa boiled at 100 for 6 hr, RJK9: Rehmanniae Radix Jung Kwa boiled at 100 for 9 hr, RJK12: Rehmanniae Radix Jung Kwa boiled at 100 for 12 hr.; 2)All values are meanSD of triplication determinations.; 3)Values with dierent letters (a-d) within a same column dier signicantly (p
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4.
Table 5 .
, ,
2
(Song et al., 2010)
100 2
.
pannel 3
6 12
.
.
hardness chewiness 3
3
6, 9, 12
.
adhesiveness 6
adhesiveness
. 6 12
.
5.
4
Figure 2 .
,
. 3
, 3
50%
.
. Lee et al.
(2010)
Washing Raw Rehmanniae Radix (750 g)
Adding rice syrup (1,500 g) and glucose (350 g)
Soaking (for over 2 hr)
Washing for syrup removal of Rehmanniae Radix Jung Kwa
Dried in shade place (at room temperature for 2-3 day)
Rehmanniae Radix Jung Kwa
Boiling Rehmanniae Radix (at 100 for 3, 6, 9, 12 hr)GJK3 (3 hr), GJK6 (6 hr), GJK9 (9 hr), GJK12 (12 hr)
Dressed with ourGradient of our (starch : soybean our : glucose = 1:4:6)
Figure 1. Preparation procedure for Rehmanniae Radix Jung Kwa.
Table 5. Sensory evaluation of Rehmanniae Radix Jung Kwa according to different heat-processing time
Sensory characteristicsRehmanniae Radix Jung Kwa 1)
RJK3 RJK6 RJK9 RJK12
Color 2.821.602)a3) 3.641.36a 3.730.90a 3.641.29a
Texture
Hardness 2.451.04b 3.820.87a 3.730.65a 3.910.94a
Chewiness 2.641.12b 3.820.87a 3.730.79a 4.090.83a
Adhesiveness 3.181.40b 4.180.98a 3.730.65ab 3.730.90ab
Taste 2.821.47b 4.001.10a 3.450.93ab 4.090.83a
Flavor 3.361.57a 3.641.03a 3.550.82a 3.821.08a
Overall acceptability 2.451.29b 3.820.98a 3.360.81ab 3.731.19a
1)RJK3: Rehmanniae Radix Jung Kwa boiled at 100 for 3 hr, RJK6: Rehmanniae Radix Jung Kwa boiled at 100 for 6 hr, RJK9: Rehmanniae Radix Jung Kwa boiled at 100 for 9 hr, RJK12: Rehmanniae Radix Jung Kwa boiled at 100 for 12 hr.; 2)All values are meanSD (n=11).; 3)Values with dierent letters (a-b) within a same column dier signicantly (p
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Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
(Lee
et al., 2010; Oh et al., 2010)
.
.
2 phenolic hydroxyl (-OH)
, ,
(You et al., 2011).
polymer
Maillard reaction products ,
(Woo et al., 2007).
6. DPPH radical
DPPH radical Figure 3 .
ascorbic acid 125
/ 90%
DPPH radical ,
2,000 / 33.7%
24.9% (3), 19.7% (6), 20.3% (9)
21.0% (12) . 1,000
/ 500 /
10% .
2,000 / 39.3%
18.2% (3), 21.7% (6), 18.6% (9)
18.7% (12) .
1,000 / 14.5% ,
10%
. 500 / 10%
.
.
Woo et al. (2007)
,
Maillard
(Lee, 2010; Oh et al., 2010).
Figure 2. Total phenolic contents in Rehmanniae Radix Jung Kwa extracts produced by different heat-processing time. RR: Washed raw Rehmanniae Radix, RJK3: Rehmanniae Radix Jung Kwa boiled at 100C for 3 hr, RJK6: Rehmanniae Radix Jung Kwa boiled at 100C for 6 hr, RJK9: Rehmanniae Radix Jung Kwa boiled at 100C for 9 hr, RJK12: Rehmanniae Radix Jung Kwa boiled at 100C for 12 hr. DW extract: Rehmanniae Radix Jung Kwa water extract, EtOH extract: Rehmanniae Radix Jung Kwa ethanol extract. All values are meanSD of triplication determinations. Different letters (a-e) within a same bar differ significantly (p
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67www.kosac.or.kr
Maillard
.
7.
-amylase
-glucosidase
30
.
30
(Reactive
oxygen species, ROS) glucotoxicity
(Lee,
2010; Kim, 2004; Kim & Na, 2004; Choi et al., 2010).
Acarbose -glucosidase
-amylase
, ,
(Lee, 2010; Choi et al.,
2010). Figure 4 ,
acarbose 500 / 70%
-glucosidase
, 500 /
7.9%
14.0% (3), 7.4% (6
), 5.3% (9) 4.7% (12)
. 500 /
5.2%
4.7% (3), 3.6% (6), 5.3% (9)
3.9% (12) . 250 /
125 /
10% .
-amylase
(Choi et al., 2010),
.
.
.
8.
.
(L-132)
Figure 5 .
Indol-3-carbinol (I3C) 1,000 / 35%
Figure 4. -glucosidase inhibitory activity of Rehmanniae Radix Jung Kwa extracts produced by different heat-processing time. RR: Washed raw Rehmanniae Radix, RJK3: Rehmanniae Radix Jung Kwa boiled at 100C for 3 hr, RJK6: Rehmanniae Radix Jung Kwa boiled at 100C for 6 hr, RJK9: Rehmanniae Radix Jung Kwa boiled at 100C for 9 hr, RJK12: Rehmanniae Radix Jung Kwa boiled at 100C for 12 hr. DW extract: Rehmanniae Radix Jung Kwa water extract, EtOH extract: Rehmanniae Radix Jung Kwa ethanol extract. All values are meanSD of triplication determinations. Different letters (a-d) within a same bar differ significantly (p
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Kor. J. Aesthet. Cosmetol.,Vol. 11 No. 1, 59-69, February 2013
2,500 /
.
.
. 100, 3, 6, 9, 12
.
L, a, b Brix%
. Maillard
browning reaction AF AFG 6
AF 4.3, AFG 1.9 . AF AFG
arginine
glucose fructose 12, maltose 6
.
hardness 8 ,
hardness
adhesiveness
cohesiveness
. 6 12
. , 3
50%
, 2,000 /
DPPH radical .
-glucosidase
. 2,500 /
.
2011
,
.
, , .
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69www.kosac.or.kr
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, , , .
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