열처리된 무 추출물의 항산화 활성 및 암세포 증식억제 효과 (Anti-Oxidant Activity and Anti-Proliferativity Effect of Cancer Cell using Heated Radish Extract)

서지정보

· 발행기관 : 조선대학교 공학기술연구원
· 수록지 정보 : 공학기술논문지 / 11권 / 2호 / 137 ~ 144페이지
· 저자명 : 김현경

초록

Radish bark and radish greens (mucheong) are edible parts of radish but often they are removed prior to consumption of radish and either utilised as a byproduct or an animal feed material for their tough and rough texture. This study has proceeded an experiment that can increase such physiological properties of radish. As a result, during the extraction of radish, including the byproduct, an increase in antioxidant properties of radish depending on the heating temperature was performed. Upon the extraction of radish bark and green extract, its antioxidant activity and its contribution to inhibiting the growth of cancer cells were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from 150℃. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at 110℃ and 150℃, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at 110℃ and 150℃, IC50 decreased by 1/22 times. IC50 of the control was 23times higher than 150℃ heat treated radish (Control IC50:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at 150℃, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control. Efficacy of heat treated radish on inhibition of cancer cell growth was examined. The growth stability of colon cancer (HCT-116, LOVO) and lung cancer (H460) cells decreased with increasing heating temperature.

영어초록

Radish bark and radish greens (mucheong) are edible parts of radish but often they are removed prior to consumption of radish and either utilised as a byproduct or an animal feed material for their tough and rough texture. This study has proceeded an experiment that can increase such physiological properties of radish. As a result, during the extraction of radish, including the byproduct, an increase in antioxidant properties of radish depending on the heating temperature was performed. Upon the extraction of radish bark and green extract, its antioxidant activity and its contribution to inhibiting the growth of cancer cells were investigated. As a result, the color of radish ethanol extract in dependence of heating temperature, showed light brown color at low heating temperature and black color from 150℃. The total polyphenol content significantly increased as a result of heat treatment; 6.7 times and 22 times higher than the control at 110℃ and 150℃, respectively. DPPH radical scavenging ability and antioxidant property increased with increasing heating temperature; in comparison to heat-treated radish at 110℃ and 150℃, IC50 decreased by 1/22 times. IC50 of the control was 23times higher than 150℃ heat treated radish (Control IC50:130.305). According to the graph that represents ABTS activity, antioxidant activity increased in dependence of heat treatment likewise to the total polyphenol content and DDPH radical scavenging activity. Upon heat treatment at 150℃, antioxidant activity in consequence of ABTS assay increased 23 times higher than the control. Efficacy of heat treated radish on inhibition of cancer cell growth was examined. The growth stability of colon cancer (HCT-116, LOVO) and lung cancer (H460) cells decreased with increasing heating temperature.

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