톳(Hizikia fusiformis)에서부터 분리된 유기용매 분획물의 항산화활성

Abstract

Hizikia fusiformis을 80% EtOH 추출물을 용매의 극성에 따라 n-hexane, ethyl acetate, n-BuOH, Aqueous n-BuOH fraction으로 순차적으로 분리하였다. 분리된 4개의 분획물 중에 항산화 활성이 높은 n-BuOH 분획물을 reserve-phase column chromatography를 실시하여 분리된 3개의 BA, BB, BC 분획물에 대한 항산화 활성을 검토하였다. 가장 항산화능이 높은 BB 분획물은 모든 실험에서 농도의존적으로 활성이 증가하는데, 시료의 농도가 1.0 mg/ml일때 DPPH radical scavenging activity와 Reducing power activity는 <TEX>$45{\pm}0.14%$</TEX>, <TEX>$1.34{\pm}0.23$</TEX>로 가장 높게 나타난다. <TEX>${\beta}$</TEX>-carotene-linoleic acid activity와 Hydrogen peroxide scavenging activity도 <TEX>$76{\pm}0.12%$</TEX>와 <TEX>$82{\pm}0.06%$</TEX>로 가장 높았으며, ABTS radical scavenging activity도 <TEX>$65{\pm}0.17%$</TEX>의 활성을 나타낸다. 이상의 연구 결과에서, 최종 분리된 BB분획물은 높은 항산화능을 가진 물질을 함유하고 있을 것으로 예상되며, 이는 앞으로 새로운 천연 기능성 식품으로서의 이용 가능성을 시사하고 있다. Hizikia fusiformis has been widely used in Oriental herbal medicine and health food. To identify antioxidation properties that contain natural bioactive substances, we investigated the distribution of active compounds existing in batches of organic solvent fractionation. A dried form of H. fusiformis was subjected to sequential fractionation using n-hexane, ethyl acetate, n-BuOH, and aqueous n-BuOH. The results showed that among the four isolated fractions, the n-BuOH fraction showed the highest antioxidation activities. The n-BuOH fraction was applied to reserve-phase silica gel column chromatography, which produced three fractions: BA, BB, and BC. Among these fractions, BB showed the highest antioxidation activities, which increased in a concentration-dependent manner. At a concentration of 1.0 mg/ml n-BuOH fraction, the activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and reducing power were approximately <TEX>$45{\pm}0.14%$</TEX> and <TEX>$1.34{\pm}0.23$</TEX>, respectively. In addition, the activities of <TEX>${\beta}$</TEX>-carotene-linoleic acid, hydrogen peroxide scavenging, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical scavenging were <TEX>$76{\pm}0.12%$</TEX>, <TEX>$82{\pm}0.06%$</TEX>, and <TEX>$65{\pm}0.17%$</TEX>, respectively. These findings suggest that the BB fraction contains potent antioxidation properties and that it could be used in the production of natural and functional foods.