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KMID : 1024420100140020183
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Food Engineering Progress
2010 Volume.14 No. 2 p.183 ~ p.187
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Functional Investigation of Ogaza Extract
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Jung Sung-Keun
Lee Hyong-Joo
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Abstract
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Multiple lines of study have shown that Acanthopanax species have anti-oxidant and chemopreventive effect. However, the suitability of Acanthopanax sessilifloru fruit (Ogaza) as a functional food source remains to be investigated. Therefore, we have investigated the effect of Ogaza as an anti-oxidant and anti-inflammatory substance. The phenolic content of Ogaza is 56.1±5.2mg gallic acid equivalents (GAE) per 1 g of Ogaza. The 2,2`-azino-bis(3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging effects of Ogaza extract at 0.25, 0.5, 1, or 2mg/mL were 34.0, 73.0, 194.3, or 339.7μg/mL vitamin C equivalent antioxidnat capacity (VCEAC), respectively. Ogaza extract (1 or 2 mg/mL) inhibited LPS-induced TNF-a production (decrease of 22±2% or 19±6%, respectively). It also inhibited LPS-induced IL-6 production (decrease of 18±2% or 24±3%, respectively). In addition, Ogaza extract (0.25, 0.5, 1, or 2mg/mL) inhibited COX-2 luciferase activity (decrease of 80±1%, 83.±7%, 96±4%, or 98±2%, respectively). Overall, these results indicated that Ogaza is promising as a functional food source due to its antioxidant and anti-inflammatory effects.
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KEYWORD
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Acanthopanax sessiliflorus, Ogaza, antioxidant, anti-inflammation, functional food
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