오가자 추출물의 기능성 검정

정성근¹, 이형주¹^,^*

Functional Investigation of Ogaza Extract

Sung Keun Jung¹, Hyong Joo Lee¹^,^*

¹서울대학교 농생명공학부 바이오모듈레이션 전공

¹Major in Biomodulation, Department of Agricultural Biotechnology, Seoul National University

^*Corresponding author: Hyong Joo Lee, Department of Agricultural Biotechnology, Seoul National University, Seoul 151-742, Korea, Tel: +82-2-880-4860; Fax: +82-2-873-5095, E-mail: leehyjo@snu.ac.kr

ⓒ Copyright 2010 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 10, 2010; Revised: May 22, 2010; Accepted: May 24, 2010

Published Online: May 31, 2010

Abatract

Multiple lines of study have shown that Acanthopanax species have anti-oxidant and chemopreventive effect. However, the suitability of Acanthopanax sessilifloru fruit (Ogaza) as a functional food source remains to be investigated. Therefore, we have investigated the effect of Ogaza as an anti-oxidant and anti-inflammatory substance. The phenolic content of Ogaza is 56.1±5.2 mg gallic acid equivalents (GAE) per 1 g of Ogaza. The 2,2'-azino-bis(3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging effects of Ogaza extract at 0.25, 0.5, 1, or 2 mg/mL were 34.0, 73.0, 194.3, or 339.7 μg/mL vitamin C equivalent antioxidnat capacity (VCEAC), respectively. Ogaza extract (1 or 2 mg/mL) inhibited LPS-induced TNF-a production (decrease of 22±2% or 19±6%, respectively). It also inhibited LPS-induced IL-6 production (decrease of 18±2% or 24±3%, respectively). In addition, Ogaza extract (0.25, 0.5, 1, or 2 mg/mL) inhibited COX-2 luciferase activity (decrease of 80±1%, 83.±7%, 96±4%, or 98±2%, respectively). Overall, these results indicated that Ogaza is promising as a functional food source due to its antioxidant and anti-inflammatory effects.

Keywords: Acanthopanax sessiliflorus; Ogaza; antioxidant; anti-inflammation; functional food