학술논문
Changes in Physiological Activity of Gardenia Fructus by Roasting Treatment
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- 영문명
- 발행기관
- 인간식물환경학회
- 저자명
- Ji Sun Park Ha Kyoung Choi Jeong Eun Kang Yong Wook Shin In Ah Lee
- 간행물 정보
- 『인간식물환경학회지(JPPE)』제23권 제4호, 455~464쪽, 전체 10쪽
- 주제분류
- 자연과학 > 자연과학일반
- 파일형태
- 발행일자
- 2020.08.31
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국문 초록
영문 초록
Background and objective: This study was conducted to examine changes in the composition and physiological activity of Gardenia Fructus after being roasted.
Methods: The antioxidant, anti-inflammatory and antibacterial activity of Gardenia Fructus was evaluated using the Gardenia Fructus (GF) and roasted Gardenia Fructus (RGF) ethanol extracts, and their components were analyzed through HPLC.
Results: As a result, it was confirmed that the content of gardenoside and geniposide decreased and the content of genipin increased when GF was roasted. The total content of polyphenols was 54.5 ± 2.18 mg gallic acid equivalents (GAE) per gram of the GF extract and 69.6 ± 0.36 mg GAE per gram of the RGF extract. As a result of evaluating 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity, both the GF and RGF extracts showed the similar activity to ascorbic acid at the concentrations of 1 mg/mL or higher. In RAW264.7 macrophages stimulated by lipopolysaccharides (LPS), the RGF extract showed a higher effect of reducing NO production, and significantly reduced the expression of an inflammatory cytokine, IL-6. As a result of evaluating the antimicrobial activity, the RGF extract showed higher antimicrobial activity against Escherichia coli and Bacillus subtilis. In the dextran sulfate sodium salt (DSS) induced inflammatory bowel disease mouse model, the RGF extract reduced the weight of the spleen, and both the GF and RGF extracts reduced the number of bacteria in the colon.
Conclusion: Therefore, it has been confirmed through this study that roasting at a high temperature changes the main components of the GF extract and increases its biological activity. The RGF extract is expected to be used as a natural material with antioxidant, anti-inflammatory and antibacterial effects.
목차
Introduction
Research Methods
Results and Discussion
Conclusion
References
해당간행물 수록 논문
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