The changes that would occur in a content of five phenolic ingredients and eight ginsenosides in acid-treatedred ginseng extracts were measured in this study. Acid-treated-red ginseng was prepared by treating with 1 M ascorbic acid or citric acid for 20 min. As a result, the contents of esculetin and quercetin in citric acid-treated-red ginseng increased by 3.5 times and 2.0 times, respectively, compared with control red ginseng. However, all phenolic ingredients decreased after treatment with ascorbic acid. In addition, the contents of ginsenoside Rg 3 , Rh 2 , Rd increased but those of Rb 1 , Rc, Re, Rf, Rg 1 decreased after acid treatment. Although these tendency of results are similar, the rate of change of ginsenosides in citric acid-treated-red ginseng was higher than in ascorbic acid-treated-red ginseng. These results indicated that citric acid is more effective in the conversion of ginseng ingredients than ascorbic acid.
This study was performed to investigate anti-oxidant of red pepper and Zanthoxylum schinifolium ethanol extract, main ingredient of mara source. Anti-obesity effects of red pepper and Zanthoxylum schinifolium ethanol extract were investigated with mice fed high fat diet for 8 weeks. Sixty mice were classified to 6 groups of ND (normal diet), HFD (high fat diet), RP (high fat diet+red pepper (0.1 g/60 kg)), CP (high fat diet+Chinese pepper (0.1 g/60 kg)), RCP (high fat diet+red pepper : Chinese pepper=1:1 (0.1 g/60 kg)), HCA (high fat diet+HCA (0.1 g/60 kg)) experiments. This research showed that final weight, weight gain, food efficiency ratio, and river weight were decreased by the addition of red pepper and Zanthoxylum schinifolium ethanol extract comparing to those of HFD group. The plasma triglyceride and LDL cholesterol concentration of red pepper ethanol extract and Zanthoxylum schinifolium ethanol extract group was lower than that of high fat diet group. HDL-cholesterol concentration of red pepper ethanol extract and Zanthoxylum schinifolium ethanol extract group was higher than those of high fat diet group. These results suggested that red pepper and Zanthoxylum schinifolium ethanol extract might be useful for obesity control and good source of functional materials.아내고 이들의 작용 기전을 밝히는 연구들이 활발하게 진행 되고 있다 (11,12). Hur와 Hwang (4)은 밀크씨슬 또는 엉겅 퀴라고 불리는 국화과 식물의 주요 활성성분인 실리빈을 고 지방 유도 흰쥐에 투여 시 체중 저하 및 혈당 강하 효과를 확인하였고, Lee 등(5)은 용아초 에틸아세테이트 추출물의 3T3-L1 지방 전구세포를 이용하여 항비만 효과를 확인하 였다. 하지만 국내뿐만 아니라 국외, 특히 중국에서도 항비 만 효과를 지닌 천연소재 연구 및 천연 향신료에 대한 연구 가 활발하게 이루어지고 있다. 이들 중 특히 중국 4대 지방요 리 중 사천요리는 매운 맛으로 유명한데, 사천지역에서 대중 적으로 사용되고 있는 향신료인 마라소스는 주원료가 고추 와 산초로 이루어져 매운맛을 내며 항비만 효과가 있는 것으 로 알려져 있다. 마라소스의 주원료인 고추는 가지과 식물 (Solaneceae plant)에 속하는 것으로 vitamin C와 carotenoid 함량이 높고, 매운 맛 성분인 capsaicinoids가 함유 되어 있다. 매운맛 성분인 capsaicinoids는 식욕촉진, 혈관 확장 및 수축, 타액 분비 촉진, 위산 분비 항진 등의 생리효과 및 항산화 활성, 면역세포의 활성조절 작용, 암세포 증식 억 제, 에너지 대사 증진 등의 여러 가지 기능을 가진다(13,14). Capsaicin은 중추 신경계에 작용하여 식욕을 조절하는 작용 을 하고 백색지방 세포의 생성을 억제하며, 혈중 지방농도를 감소시키는 효과를 나타내고 lipoprotein lipase의 활성을 증가시켜 체지방의 양을 감소시킴으로써 항비만 효과를 나 타내는 것으로 알려지고 있다(15).
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