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커피와 작두콩 추출물의 혼합에 따른 항염증 효과

Anti-inflammatory effects of a mixture of coffee and sword bean extracts

한국식품과학회지 2020년 52권 3호 p.237 ~ 243
배훈천 ( Bae Hun-Cheon ) - Chonnam National University College of Agriculture and Life Sciences Department of Food Science & Technology

박정업 ( Park Jung-Up ) - Chonnam National University College of Pharmacy
문제학 ( Moon Jae-Hak ) - Chonnam National University College of Agriculture and Life Sciences Department of Food Science & Technology

Abstract


Coffee is one of the most widely consumed beverages in the world, and sword bean (Canavalia gladiata, SB) reportedly possesses various biological activities. Therefore, in this study, to reduce caffeine intake and improve coffee function, SB was selected as a supplementary material for blending coffee. The antioxidant and anti-inflammatory activities of coffee with the SB extract at concentrations of 0.1-0.5% (v/v) were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and RAW 264.7 cells, respectively. The DPPH radical-scavenging activity of SB-treated coffee depended on the concentration of the SB extract. In the cell culture experiment, cytotoxicity was not observed at any SB concentration. In addition, the inducible nitric oxide synthesis protein expression as well as the increases in nitric oxide and interleukin-6 expression were effectively inhibited by SB addition to the coffee. These results indicate that SB might be useful as a supplementary ingredient to enhance the caffeinated drink functions.

키워드

coffee; sword bean; anti-inflammatory; antioxidative activities; blending coffee
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