추출조건에 따른 마늘 추출물의 항산화 및 항암활성 효과

• Published in: 동의생리병리학회지 Vol. 24; no. 1; pp. 111 - 117
• Main Authors: 김혜자(Hae Ja Kim), 한중호(Choong Ho Han), 김난영(Nan Young Kim), 이은경(Eun Kyoung Lee), 이기남(Ki Nam Lee), 조화은(Hwa Eun Cho), 최윤희(Yun Hee Choi), 정명수(Myong Soo Chong)
• Format: Journal Article
• Language: Korean
• Published: 한의병리학회 2010
• Subjects: 한의학; Raw 264.7 cell; garlic; antioxidant; anticancer; allium sativum L; HT 1080 cell; 7 cell; Raw 264
• ISSN: 1738-7698; 2288-2529; 2283-2529

The purpose of this study was to investigate the effect of garlic(Allium sativum L.) extracts with extraction conditions on antioxidant and anticancer activity. The extracts prepared for garlic by hot temperature extraction (HG), low temperature extraction (LG), UMPM extraction (UG), fermentation (FG) and black garlic hot temperature (BG) method. Content of total polyphenol compound was the BG higher than other extracts. The EDA (electron donating ability) and SOD-like activity was increased in dose-dependent manners, and the activity of BG and UM was significantly higher than LG and FG. We examined cytotoxicity, nitric oxide production of Raw 264.7 cell and inhibition of HT 1080 cell by MTT assay. All extracts does not have any toxic effects in macrophages(Raw 264.7). And UG inhibited the production of nitrite in Raw 264.7 cells activated with LPS. The antitumor effects of LG and UG on HT 1080 cell was indicated a significantly inhibition activity. These results suggested that UG (UMPM extraction of garlic) have activities of antioxidant, anticancer effects.