Inhibitory Effect of Onion Seasoning on Angiotensin Converting Enzyme
2000
Ma Sang-Jo Dept. of Food Technology, Kwangju Health College, Kwangju 506-701 (Korea Republic)
This study was executed to develop a new onion seasoning with anti-hypertensive effect. ACE inhibitory fraction was successively isolated by solvent fractionation such as hexane, ether, ethylacetate, butanol and water. Water fraction had the highest protein and sugar content. Water and butanol fraction had 47.6 and 31.9 mg/weight of phenols contents, respectively. Butanol fraction showed the highest ACE inhibition rate (82.1%). Butanol fraction showed a similiar spectrum pattern as flavonoid. Column chromatography (Amberite XAD-2, Sephadex LH-20) and HPLC (C18 reverse-phase) were also used for further purification of butanol fraction of onion seasoning. F1-3a fraction isolated from HPLC had a typical UV absorption spectrumof flavonoids at 364 nm and 260 nm. The fraction showed the typical pattern of noncompetitive inhibition of ACE. These results suggest that flavonoid acts as a major active principle of ACE inhibition in onion seasoning.
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