Changes in Quality Characteristics and Bioactivity of .... 이정숙,장현희,송규용.pdf ·...

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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

60 www.kosac.or.kr


(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

61www.kosac.or.kr

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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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

63www.kosac.or.kr

.

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

64 www.kosac.or.kr


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

65www.kosac.or.kr

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

66 www.kosac.or.kr


(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

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

68 www.kosac.or.kr


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

,

.

, , .

. , 34: 681-686, 2005.

. (Rhemanniae Radix) Streptozotocin

. ,

33: 1133-1138, 2004.

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Compound Streptozotocin

. , 33: 66-71, 2004.

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. , 21: 95-701,

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, , , , , .

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, , , , .

. ,

39: 999-1004, 2010.

, , .

. , 14: 1-11, 1999.

, , , , .

. , 7: 257-262,

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, , , , .

. , 38: 289-294,

2007.

, , , , , , ,

. Catalpol .

, 40: 481-485, 2011.

, , , , , .

. ,

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. , 16: 211-217, 2008.

, , , , .

. , 38: 587-

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, , , , , , .

.

, 39: 1819-1825, 2010.

, , , .

.

69www.kosac.or.kr

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fructosyl-glucose (AFG) .

, 2010.

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, , , .

5-hydroxymethyl-2-furaldehyde .

, 17: 145-149, 2002.

, . .

, 33: 1748-1752, 2004.

, . .

, 2: 55-69, 1987.

, , .

. , 15: 323-328, 2000.

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. , 20: 61-67,

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.

. , 51: 11-16, 2008.

, , , , , , .

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