프로시아니딘의 항종양 효능 및 혈구와 면역반응에 미치는 영향

신유진(Yu Jin Shin),이제형(Je Hyung Lee),이용규(Yong Kyu Lee) 한국식품영양과학회 2018 한국식품영양과학회지 Vol.47 No.10

본 연구에서는 프로시아니딘의 항종양 효능과 면역 조절기능을 마우스를 이용한 동물 모델에서 평가하였다. 프로시아니딘의 암세포 사멸 효능과 그 분자기작에 대한 여러 연구들이 있지만, 동물 모델에 대한 연구는 거의 보고되어 있지 않다. 이에 본 연구는 P388D1 세포주를 피하이식 받은 동물모델에서 프로시아니딘을 21일간 경구 투여한 후 종양성장 억제능, 혈액성분에 미치는 영향, 림프구 생성능을 측정하였다. In vitro 상에서 프로시아니딘의 암세포증식 억제능이 현재까지 보고되지 않은 인체 유방암, 직장암, 림프종, 간암세포에서 측정하였으며 IC50 값은 48.5~63.8 μg/mL로 확인하였다. 프로시아니딘(200 mg/kg)과 글리벡(10 mg/kg)을 종양 유발 마우스에 각각 21일간 투여하였을 때 프로시아니딘 투여군(P388D1+procyanidin)과 글리벡 투여군(P388D1+Glivec)의 종양 억제율은 각기 12.89%, 21.22%로 종양 성장을 억제하는 것으로 나타났다. 프로시아니딘의 장기투여 효과를 혈액성분으로 분석 시 프로시아니딘 처치군은 대조군(P388D1+CMC)에 비하여 백혈구와 호중구%가 유의성 있게 감소하였고, 림프구%, 적혈구 및 헤모글로빈은 유의성 있게 증가하였다. 체외 적출한 비장세포를 배양하여 림프구 증식 효능을 측정 시 프로시아니딘 투여군과 글리벡 투여군은 대조군에 비하여 림프구 증식능이 증가하였으며, 프로시아니딘 투여군의 림프구 증식능은 글리벡 투여군에서의 증식보다 활발한 것으로 나타났다. 이상의 결과를 종합해보면 프로시아니딘은 in vitro 연구에서 암세포 증식억제 효능을 나타내었으며, 동물 모델에서는 종양성장 억제능과 함께 면역반응 조절에 중요한 역할을 하는 것으로 판단된다. We investigated the antitumor and immune regulatory responses of mice bearing tumors following treatment with procyanidin. Studies of apoptotic effects and molecular targets of procyanidin based on in vitro experiments have been reported, but few in vivo investigations have been conducted. Therefore, we evaluated the effects of procyanidin on tumor growth, lymphocyte proliferation and immune response in mice bearing P388D1 induced tumors after procyanidin treatment for 21 days. Procyanidin treatment inhibited proliferation of human breast, colon, lymphoma and hepatocarcinoma cancer cells, with IC50 values of 48.5∼63.8 μg/mL being observed. Oral administration of procyanidin (200 mg/kg) or Glivec (10 mg/kg) for 21 days, resulted in tumor inhibition ratios of the procyanidin group (P388D1+procyanidin) and Glivec group (P388D1+Glivec) of 12.89% and 21.22%, respectively. Hemocyte analysis revealed that procyanidin decreased significantly white blood cell (WBC) counts and neutrophil% were significantly increased in the control group (P388D1+CMC), and significantly increased lymphocyte%, red blood cell counts, and hemoglobin levels were significantly decreased in the control group. When the effects of procyanidin on lymphocyte proliferation activity were measured, the procyanidin or Glivec groups showed increased levels compared to the control group. Based on these results, procyanidin is considered to have antitumor activity in vitro and in vivo studies. Moreover, procyanidin treatment restored the increased or decreased hemocyte changes induced in tumor bearing mice to some extent relative to the original state. Procyanidin treatment also enhanced the decreased immune function induced in tumor bearing mice as indicated by lymphocyte proliferation of the procyanidin group being increased significantly compared to the control group. Taken together, these findings indicate that procyanidin plays a crucial role in immunity regulation and tumor inhibitory activity in tumor bearing mice.

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

정진영,설국환,성필남,박범영,김현욱 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4°C for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

Jin Young Jeong,Kuk Hwan Seol,Pil Nam Seong,Beom Young Park,Hyoun Wook Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2- thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4°C for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage

Jeong, Jin Young,Seol, Kuk-Hwan,Seong, Pil-Nam,Park, Beom-Young,Kim, Hyoun Wook Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.4

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substance (TBARS) values, and microbial populations were determined during storage at 4℃ for 14 d. The color of pork patties treated with procyanidin showed lower lightness and higher redness values than untreated controls, and procyanidin treatment reduced pH values significantly (p<0.05). VBN values decreased significantly (p<0.05) with the 0.3% procyanidin treatment and increased significantly (p<0.05) during storage. TBARS values were markedly lower in procyanidin-treated meat than in the untreated control. In addition, procyanidin suppressed total bacterial colony and Escherichia coli counts significantly (p<0.05) relative to the control samples. Our findings suggest that procyanidin could be used as a food preservative in pork patties due to its natural antioxidation and antimicrobial activities, and that it may contribute to an improved healthy diet.

Benefits of procyanidins on gut microbiota in Bama minipigs and implications in replacing antibiotics

Tingting Zhao,Xiaojuan Shen,Chang Dai,Li Cui 대한수의학회 2018 Journal of Veterinary Science Vol.19 No.6

Several studies have reported the effect of absorption of procyanidins and their contribution to the small intestine. However, differences between dietary interventions of procyanidins and interventions via antibiotic feeding in pigs are rarely reported. Following 16S rRNA gene Illumina MiSeq sequencing, we observed that both procyanidin administration for 2 months (procyanidin-1 group) and continuous antibiotic feeding for 1 month followed by procyanidin for 1 month (procyanidin-2 group) increased the number of operational taxonomic units, as well as the Chao 1 and ACE indices, compared to those in pigs undergoing antibiotic administration for 2 months (antibiotic group). The genera Fibrobacter and Spirochaete were more abundant in the antibiotic group than in the procyanidin-1 and procyanidin-2 groups. Principal component analysis revealed clear separations among the three groups. Additionally, using the online Molecular Ecological Network Analyses pipeline, three co-occurrence networks were constructed; Lactobacillus was in a co-occurrence relationship with Trichococcus and Desulfovibrio and a co-exclusion relationship with Bacillus and Spharerochaeta. Furthermore, metabolic function analysis by phylogenetic investigation of communities by reconstruction of unobserved states demonstrated modulation of pathways involved in the metabolism of carbohydrates, amino acids, energy, and nucleotides. These data suggest that procyanidin influences the gut microbiota and the intestinal metabolic function to produce beneficial effects on metabolic homeostasis.

천일염을 이용한 녹차의 발효가 Procyanidins와 Gallic acid 및 Theaflavins 추출량에 미치는 영향

윤현(Yun, Hyun),최철원(Choi, Cheol-Won) 한국산학기술학회 2014 한국산학기술학회논문지 Vol.15 No.6

본 연구는 녹차에서 Procyanidins와 Gallic acid 및 Theaflavins의 추출을 높이기 위해 천일염을 첨가하여 발효시키는 방법에 대하여 실험하였다. 천일염의 포화도에 따른 추출량의 변화에서, 녹차만을 발효한 표본에서는 Gallic acid(0.004 mg/g) 만이 추출되었고, Procyanidins와 Theaflavins는 추출되지 않았다. 천일염을 첨가하여 발효한 표본에서는 천일염의 포화도에 따라 Procyanidins는 75% 포화도(0.244 mg/g), 100% 포화도(0.949 mg/g), Gallic acid는 75% 포화도(0.386 mg/g), 100% 포화 도(0.691 mg/g), Theaflavins는 75% 포화도(0.083 mg/g)에서 가장 많은 양이 추출되었다. 발효 일에 따른 추출량의 변화에서 Procyanidins는 발효 2일째(0.295 mg/g), Gallic acid는 발효 7일째(2,256 mg/g), Theaflavins는 발효 4일째(0.168 mg/g)에서 가장 많은 양이 추출되었다. study examined green tea fermented by the addition of sun-dried salt to increase the extraction of Procyanidins and Gallic acid and Theaflavins. An experiment on the change in the amount of the extract according to the saturation degree of sun-dried salt was performed. The sample of fermented only green tea extracted only Gallic acid (0.004 mg/g). No Procyanidins and Theaflavins were extracted. When the green tea was fermented by sun-dried salt, large amounts of the three compounds were extracted: Procyanidins, 75%(0.244 mg/g) and 100%(0.949 mg/g); Gallic acid, 75%(0.386 mg/g) and 100%(0.691 mg/g), and Theaflavins, 75%(0.083 mg/g). According to the date of fermentation, the largest amount of Procyanidins, Gallic acid and Theaflavins extracted were on the 2nd day(0.295 mg/g) and 7th day(2,256 mg/g) and 4th day(0.168 mg/g), respectively

Effect of Feeding Grape Pomace on Selected Metabolic Parameters Associated with High Fructose Feeding in Growing Sprague–Dawley Rats

Ramesh C. Khanal,Luke R. Howard,Theodore J. Rogers,Samuel E. Wilkes,Ishwori B. Dhakal,Ronald L. Prior 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.12

The effect of feeding grape pomace on certain metabolic parameters associated with high fructose (HF)feeding was studied. Forty male growing Sprague–Dawley rats were randomly assigned into groups: (1) control; (2) HF; (3)HF with low-level (1.5% of diet) grape pomace (HF + LP), and (4) HF with high-level (5.0% of diet) grape pomace (HF + HP). The HF + LP and HF + HP diets provided 115 and 218 mg of procyanidins/kg, respectively. Compared with the controls, HFfed animals consumed less and were smaller, whereas animals in the HF + LP and HF + HP groups were in between. A similar trend was observed for abdominal fat and abdominal fat as a percentage of body weight. No change in heart or kidney weight occurred. Liver weight as a percentage of body weight was higher for animals when fructose was included in the diet compared with those on control diet, and inclusion of grape pomace had no effect. Fasting plasma glucose, insulin, and triglyceride levels tended to be higher in animals fed HF diet, and grape pomace reduced their levels to values similar to the control animals. Compared with control animals, HF-fed animals had higher weekly postprandial plasma triglycerides, which were reduced by feeding grape pomace, but no change in plasma cholesterol was observed. Glucose intolerance was observed in animals fed HF diet and was accompanied by a 25% increase in homeostatic model assessment (HOMA) of insulin resistance. Inclusion of grape pomace increased glucose tolerance and insulin sensitivity. No significant change (P > .1) in HOMA of β-cell function or Quantitative Insulin-Sensitivity Check Index was observed. Overall, HF diet did not produce as strong a response of metabolic syndrome as has been shown in the literature. The inclusion of grape pomace in the diet was effective in modulating some aspects of metabolic parameters associated with metabolic syndrome, and the higher level of grape pomace in the diet produced a slightly better response than the lower level.

국내산 사과의 품종별 Procyanidin B2, C1 함량 및 분석법 검증

김지영(Ji Yeong Kim),장하나(Ha Na Jang),김기창(Gi Chang Kim),강해주(Hae Ju Kang),황인국(In Guk Hwang) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.11

본 연구에서는 사과의 주 기능 성분인 procyanidin B2와 C1의 정확성 있는 함량 분석을 실시하기 위해 분석법 검증을 실시하였으며 사과 품종(썸머킹, 부사, 감홍, 아리수, 홍로)과 부위(전체, 과육, 껍질) 그리고 농가 별 감홍 품종의 procyanidin B2, C1의 함량을 비교・분석하였다. 분석법 검증을 통해 procyanidin B2, C1의 피크가 다른 물질과의 간섭없이 분리되어 높은 직선성을 가짐을 확인 하였으며 검출한계는 각각 0.70, 0.77 ㎍/mL, 정량한계는 각각 2.14, 2.32 ㎍/mL로 나타났다. 또한 정밀성 분석을 위해 실시한 일내, 일간 분석과 정확성 분석을 위해 실시한 회수율 분석에서 모두 상대표준편차(RSD) 값이 5% 이내의 우수한 정밀성과 정확성이 있는 검증임을 확인하여 사과의 정량 분석 실험을 진행하였다. 품종별 함량 분석 결과 전반적으로 감홍 품종의 procyanidin 함량이 유의적으로 높고 아리수 품종이 낮은 함량을 보였으며 부위별 함량 분석을 통해 껍질 부위가 전체와 과육 부위보다 높은 함량을 나타냄을 확인할 수 있었다. 감홍 껍질의 procyanidin B2 함량이 14.84 ㎎/100 g FW를 나타내어 아리수 껍질보다 약 8배 높았으며 감홍 껍질의 procyanidin C1의 함량은 18.34 ㎎/100 g FW로 확인되어 다섯 품종의 껍질 평균 함량인 10.09 ㎎/100 g FW보다 월등히 높은 함량을 나타내었다. 농가로부터 수집한 감홍품종의 전체, 과육, 껍질 부위별 procyanidin B2는 각 1.82~4.46, 1.28~3.34, 5.99~13.08 ㎎/100 g FW 함량을 보였으며 procyanidin C1은 각 2.22~4.48, 1.37~3.35, 8.42~15.49 ㎎/100 g FW 함량을 보여 농가 간의 함량 차이를 보였다. 이는 재배 품종, 재배 조건 등으로 인한 것으로 추정되었으며 국내에서 재배되는 사과 품종의 procyanidin 함량 정보를 정확히 구축하는 것은 사과의 기능 성분 함량 정보를 제공하고 나아가 사과의 이용성 증진 연구의 중요한 기초자료가 될 것으로 사료 된다. Procyanidin is a major functional component of apples. This study sought to verify an analytical method to evaluate the procyanidin B2 and C1 content by varieties, parts, and farms of apples. The linearity of the method developed using ultra performance liquid chromatography (UPLC) was excellent, and the correlation coefficients (R²) of procyanidin B2 and C1 were 0.9996 and 0.9996, respectively. The limits of detection of procyanidin B2 and C1 were 0.70 and 0.77 μg/mL and limits of quantification were 2.14 and 2.32 μg/mL, respectively. The relative standard deviation (RSD) of the intra-day and inter-day were calculated and had excellent precision and was found to be within 5%. The RSD of the recovery rate of procyanidin B2 and C1 were 0.68∼3.33% and 1.63∼2.78%, respectively. Through this, the analytical method for estimating procyanidin was confirmed. Analysis of procyanidin in the different apple varieties (Summerking, Gamhong, Hongro, Arisu, Busa), showed that Gamhong had significantly (P<0.05) higher procyanidin B2 and C1 content compared to other varieties, and the peel had the highest procyanidin B2 and C1 content. When the procyanidin content of Gamhong collected from ten farms was analyzed, the average content of procyanidin B2 in the peel was 9.79 mg/100 g FW and that of procyanidin C1 was 11.58 mg/100 g FW. Heretofore, information on the procyanidin content in apples grown in Korea was insufficient. Therefore, it is considered that the results of this study can be considered necessary to improve the usability of apples.

인간진피섬유아세포에서 코코아 주요성분인 Procyanidin B1이 JNK-AP1-TRE Axis를 통한 Matrix-Metalloprotease 1 발현조절에 미치는 영향

차화준,김영주 대한피부미용학회 2015 대한피부미용학회지 Vol.13 No.6

Cocoa extracts contain various anti-oxidant which play as anti-skin aging agents. Procyanidin B1 is one of major ingredients in cocoa. However, in dermis, effects of Procyanidin B1 are not understood currently. Therefore, we investigated whether procyanidin B1 regulated extra-cellular matrix (ECM) and exerts its therapeutic action and its effect on the anti-wrinkle. We show firstly cytotoxicity of procyanidin B1. Under 100 μg/ml procyanidin B1 show no cytotoxicity in normal human dermal fibroblasts (nHDFs). In addition, we measured matrix metalloprotease 1 (MMP1) mRNA expression in procyanidin B1 exposed nHDFs. As shown results, procyanidin B1 repressed oxidative stress induced increase of MMP1 mRNA expression. And procyanidin B1 repressed activity of TPA responsive element (TRE) which is DNA binding site of AP-1 complex which consist c-Jun and c-Fos. JNK-c-Jun axis is implicated oxidative stress-mediated MMP1 mRNA regulation. In addition, JNK is activated using phosphorylation of JNK. Therefore, we shown phosphorylation in procyanidin B1-exposed nHDFs. As shown results, procyanidin B1 decreased oxidativemediated JNK phosphorylation of JNK. Overall, our results suggest procyanidin B1 is a potential cosmetic ingredient repressed antiaging and anti-wrinkle in skin using repression of oxidative-induced MMP1 expression.

Procyanidin B2의 멜라닌 생성 억제 효과

최상윤,이평재 한국식품영양과학회 2019 한국식품영양과학회지 Vol.48 No.9

This study investigated the skin depigmenting activity of procyanidin B2 by using melanocytes. The results revealed that procyanidin B2 showed potent inhibitory effects on melanin production in melanocytes without there being any cell toxicity. The inhibitory effect on melanin production by procyanidin B2 was greater than that of arbutin at the same concentration. Further, procyanidin B2 potently inhibited the tyrosinase and TRP-2 expressions in α-MSH stimulated B16 melanoma cells. These results suggested that procyanidin B2 might be useful as skin depigmenting agent. 포도잎, 계피, 리치껍질 등에 함유된 성분인 procyanidin B2의 멜라닌 생성 억제 효과를 검증하였다. 실험 결과 procyanidin B2는 멜라닌 생성 세포에서 낮은 세포독성으로 효과적인 멜라닌 생성 억제효능을 나타내었다. 특히 procyanidin B2의 멜라닌 생성 억제효능은 동일 농도의 arbutin과 유사하거나 높은 것으로 나타났다. 또한 procyanidin B2는 tyrosinase의 활성을 억제하였으며 세포 내 tyrosinase 및 TRP-2 단백질의 발현량을 효과적으로 감소시켰다. 따라서 procyanidin B2의 멜라닌 생성 억제 효과는 tyrosinase와 TRP-2의 억제에 의한 것으로 판단되며 향후 피부 미백소재로 활용될 가능성이 높은 것으로 판단된다.