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KMID : 1007520100190051341
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Food Science and Biotechnology
2010 Volume.19 No. 5 p.1341 ~ p.1346
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Effect of Enzyme Treatment with β-Glucosidase on Antioxidant Capacity of Mulberry (Morus alba L.) Leaf Extract
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Kim Gyo-Nam
Jang Hae-Dong
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Abstract
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This study was carried out to investigate the effect of enzyme treatment with β-glucosidase on antioxidant capacity of the mulberry leaf extract (MLE) using oxygen radical absorbance capacity (ORAC) and cellular antioxidant capacity (CAC) assay. The MLE was prepared by autoclaving at 121oC for 15 min and treated with β- glucosidase for 9 hr. High pressure liquid chromatography (HPLC) analysis showed that only qercetin-3-β-D-glucose (QT-G) among quercetin (QT) glycosides of MLE, including QT-G, quercetin-3-O-glucose-6''-acetate (QT-GA), and rutin (RT), was converted into QT by 3 hr treatment with β- glucosidase. The in vitro peroxyl radical- and hydroxyl radical scavenging capacity significantly increased after the enzyme treatment using β-glucosidase for 6 and 9 hr, respectively. The metal chelating activity increased after the enzyme treatment using β-glucosidase for 3 hr. The intracellular antioxidant capacity of MLE to protect AAPH- and Cu2+-induced oxidative stress in HepG2 cells significantly increased after the enzyme treatment using β- glucosidase for 3 and 6 hr, respectively, indicating that QT may be released from QT-G by β-glucosidase and penetrate into cell membrane so that it can contribute to the intracellular antioxidant capacity of MLE.
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KEYWORD
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mulberry leaf extract, enzyme treatment, antioxidant capacity, oxygen radical absorbance capacity (ORAC), cellular antioxidant capacity (CAC)
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