Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Induction of lipid peroxidation and melanoma cell death by turmeric oleoresin through its photosensitizing properties

심황색소의 감광활성과 빛 조사에 의한 지질산화 및 세포독성 유도 효과

  • Kim, Hee Jeong (Division of Applied Food System, College of Natural Science, Seoul Women's University) ;
  • Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
  • 김희정 (서울여자대학교 자연과학대학 식품응용시스템학부) ;
  • 홍정일 (서울여자대학교 자연과학대학 식품응용시스템학부)
  • Received : 2021.11.22
  • Accepted : 2022.02.03
  • Published : 2022.02.28
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Abstract

Curcuminoids in turmeric oleoresin (TO) are known to be effective antioxidants; they exhibit photosensitizing properties under light. In this study, the photoreactive properties of TO and its consequent induction of lipid peroxidation and cytotoxicity were evaluated. TO exhibited photosensitizing activities as evidenced by the reduction of nitro blue tetrazolium and by the decolorization of formazan under light, whereas light-irradiated TO did not enhance the levels of reactive oxygen species. The levels of hydroperoxide and thiobarbituric acid reactive substance (TBARS) were significantly elevated under a fluorescent light (10 W/m2) in corn, canola, and soybean oils containing 10-40 and 20-80 ㎍/mL of TO (p<0.05) but not in olive oil. Canola oil was the most sensitive to photo-oxidation induced by TO. The level of TBARS from linoleic acid in the oil in water system was, however, decreased by TO under light. The cytotoxicity effect of TO on melanoma cells was also substantially enhanced under light.

본 연구에서는 형광등 빛 조사 하에서 심황색소의 감광활성을 평가하고 이로 인한 유지산화 유도 및 세포독성 강화 효과를 평가하였다. Formazan 탈색 및 NBT 환원을 이용한 실험에서 심황색소는 빛에 노출 시 유의적인 감광활성을 보였다. 또한, 심황색소는 빛 조사에 의해 올리브유를 제외한 옥수수유, 카놀라유와 대두유 등 식용유지에서 hydroperoxide 양과 TBARS 양을 현저하게 증가시켰다. 그러나, 심황색소는 빛 조사 하에서 O/W 반응계에서 linoleic acid로부터 TBARS의 생성을 저해했으며, ROS에 의한 DCF 형광반응도 감소시키는 산화방지 효과를 나타냈다. 또한 심황색소의 흑색종에 대한 세포독성도 형광등 빛 조사에 의해 현저하게 강화되었다. 본 연구결과는 식품 첨가물로 사용되는 심황색소가 감광활성 발현을 통해 특정환경에서 유지산화를 유도하는 부정적 영향을 미칠 수 있으나, 암세포 사멸 효과강화 등의 긍정적인 활성을 나타낼 수 있음을 보여준다.

Keywords

Acknowledgement

본 연구는 과학기술정보통신부 재원의 한국연구재단 중견 및 일반연구자 지원사업(NRF-2019R1A2C1089617와 NRF-2021R1F1A1051466)에 의해 수행되었음.

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