Effect of Maesil (Prunus mume) Juice on the Alcohol Metabolizing Enzyme Activities

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 2, pp. 329~332 (2004). ©The Korean Society of Food Science and Technology. ¿ rzRÒ Î²Wö ~º 'Ë ¶'*ÁÒëÁÎ9\ ëê® 7\². Effect of Maesil (Prunus mume) Juice on the Alcohol Metabolizing Enzyme Activities Ja-Young Hwang*, Jae-Woong Ham, and Sung-Hee Nam Woongjin Food Research and Development Center Changes in activities of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in vitro were examined by measuring maximum absorbances of ADH and ALDH at 340 nm to determine influence of Maesil (Prunus mume) on alcohol metabolism. Facilitating rates of ADH activity were 137.92, 131.58, 152.96, 218.70, 111.76, and 144.27% in Maesil juice, 5, 10, and 15% GMT, and 0.5 and 1.0% aspartic acid, respectively. ALDH activity increased in the order of Maesil juice > ALDH > GMT > aspartic acid, and facilitating rate of ALDH activity in Maesil juice was the highest at 976.44%. These results indicate alcohol metabolizing activity can be enhanced by Maesil juice. Key words: Maesil (Prunus mume), Maesil juice, GMT, aspartic acid, ADH, ALDH. B. . Öz>Ú acetic acid > ¢¦º ¾ CO2 VJB (11). rzRf Sïö V¢ * &Òö &æ 'Ëj ~º ©b rJ^ ®º rzR ¶Ú ê Öz";öB WB j^Þr®f NADH& *^ö ¶çj &^J² B. . ÚÚö "ï~ rzR SB ãÖ rzR~ ªÖb WB j^Þr®º ò *^ ôf Fzb : 2Ú ;~ Ã&¾ B, s, J, Æ ~ Ãçj .¾ > ® (12-13). *öB rzR~ &ÒNf ADHf ALDH ~ Wö 'Ëj "º º ö ~ .B (14). V¢B öBº. ~ rzR &Òö ~º 'Ëj rjV * ~ rzR &Ò Î² ADH 5 ALDHö. ¿j Î&~ çßÎ"ö & in vitro þj Û~ ªC~&b . "~ jv¢ *~ ?² Î"& ®º ©b rJê j Ê2ÞÖ" &VjºÂb z(GMT)¢ Ï~& .. z¾Z(Prunus mume Sieb. et Zucc)º Ë"ö ³~º b öÖæº 7~ ÿÎ¦æO , 7 5 ¢~ NÂ æö ª~º ÿ· F« . z¾Z~ . f ;K r¢ÒW ®b. f~,. ",. . ~ '« ®b BB>Ú zb(1) ß® öÖ. f J. ¢ ~ OöB ë 5 Ï ~ £B Ï> ®Vê ~ (2). $ .;Ï, ³.ã, «~ê ~ '« ~Böº. òWV, ~ö ~ &Ú~ V¾ Ïîª, JÂ B î, òWJÒ, ~î, .æ, ., ¦~ .», ²Ïö ~ / WÛ¾ Æ, .Ò2Ï B, ²ªöj ~ò V >Ú ® . *Òræ. ~ ÎËj "'b ¦Ã º Han (3)" Shirasaka (4) Öz Wj ~&b K(56), zÎ"(7), .* Î"(8), b² ·Ï(9), ÷ö ~º 'Ë(10) ö & B : ®b¾. ~ rzR & Ò Î²êö ~º 'Ëö & º ~ B :& ì . ÚÚ~ rzRf alcohol dehydroganase(ADH)ö ~ j^Þ r®& > aldehyde dehydroganase(ALDH)ö ~. Òò 5 O» Òò 5 £ þö ÒÏ. (Prunus mume Sieb. et Zucc)f *¢ Îê Îö ²Ò~ ®º (") ööB j Î (Namko)®«j «~ ÒÏ~& . Î² ÒÏ ADHf NADº sigmaöB «~ ÒÏ~&b Væ £f ¢/ £j ÒÏ~& . z(GMT)º ËâÖëöB jÊ2ÞÖ f AjinomotoÒöB «~ ÒÏ~& .. *Corresponding author : Ja-Young Hwang, Woongjin Building, 1122, Ineui-dong, Chongno-gu, Seoul 110-785, Korea Tel: 82-2-3668-9198 Fax: 82-2-3672-8437 E-mail: [email protected]. ò~ B. f ^¿ ê "ê¢ Ï~ N¢ B~ "Gòj 329.

(2) 330. ®"²æ B 36 ² B 2 ^ (2004). ªêV¢ Ï~ ªê Ê "æ¢ Ï~ 6{ "~ . ¿b Ï~& . ADH W 'Ëö & ªCj * . ¿f 1 N NaOH¢ Ï~ pH¢ 8.8 . ê Ò Ï~& . GMTf jÊ2ÞÖ $ pH¢ 8.8 .~ ADH W ªCj * ò Ï~& .. ÛêªC G;8f SAS(Statistical Analysis System)¢ Ï~ ï, ªÖªC, Duncan~ 7º*þ»(Duncan’s multiple range test)b F~Wj ¦Ã~& .. ¢>Wª ªC. "G". ¿~ ¢>Wªf AOACO»ö V¢ ªC~ & . ¯, >ªïf 105oC ç{ & », æOf Soxthlet», ²ªf ²z»b G;~&b Wîf Kjeldahl »b ªC~& .. ¿ ADH Wö ~º Î. ¿ 5 GMT, jÊ2ÞÖ~ ADH~ Wö ~º Î "º >w ê~ & 7êf Î²~ >w ³ê¢ Û~ ª C~&b Ö"º Fig. 1-2ö ¾æÞ :f ? . & 7 êº Î þöB F~' N¢ ¾æîb &~ 7ê~ 8j 100b ~&j r 15% GMT¢ Î& ãÖ 218.7 çß;ê& &Ë ¸² ¾æÒb 10% GMTf 1% jÊ2ÞÖj Î& ãÖ& '' 153.0, 144.3b r b ¸f 8j ¾æîb. ¿" 5% GMTÎ&f '' 137.9, 131.6îb 0.5% jÊ2ÞÖj Î& ãÖ 111.8 çß;ê& ¸æ p~ . ç~ Ö" " r. ¿~ ADH W /ê ;êº &Vj ºÂb GMT~ ãÖ 5% ³ ê Î& ãÖf FÒ~&b jÊ2ÞÖf 1.0% Î& f FÒ Î"¢ ¾æÚº ©b ªC>î . Î²~ >w ³ê¢ jv~V *~ çF*öB~ VÞ V~ æz¢ ÚÚ~b Î þöB F~' N& ®º ©b ªC>î . VÞV 8 $ &~ VÞV~ 8j 100b ~ çß;ê¢ jv~& . & 7ê~ ã Öf FÒ~² GMTÎ&~ VÞV 8. ¿" jÊ2 ÞÖÎ& ¸² ¾æÒb 5%f 10%öBº VÞV 8 ÿ¢~² ¾æÒ 15% ³ê¢ ¸&j ãÖ VÞV 8 ² Ã&~ GMTº ³êöB ADH~ & W 5. ¿~ ADH W 'Ë G; ADH(Alcohol dehydrogenase) Wêº Choi (15)" Racker (16)~ O»j æÏ ~ diode array spectrophotometer(Shiadzu, UV-160A)¢ Ï~ 340 nmöB ;W>º NADH~ 7ê ¢ G;b ¾æÚî . þ&ö alcohol 0.1 mL, NAD >Ï(2 mg/mL) 0.5 mL,. ¿, GMT(5, 10, 15%), jÊ2 ÞÖ(0.5, 1%)¢ '' 0.1 mL¢ Î&~ 0.01 M glycine-NaOH jÏÏ(pH 8.8)¢ C¦b& 1.8 mL& >² Î& ê 25oC N>öB 10ª* >wÊ ADH(18 units/mL) 0.25 mL¢ &~ 340 nmöB 7ê~ æz¢ G;~& . r & º ADH& 0.01 M glycine-NaOH jÏÏ 0.25 mL¢ I f ©b ~& . ADH~ Wf >w «ò~ & 7ê ¢ &~ & 7êö & jN ¾æÚîb r" ?f b êÖ~& . ADH activity = (B/A)Ü100 A: &~ & 7ê B: þ~ & 7ê. Ö 5 8. $ & 7êö. ¢ rræ~ ³ê¢ jv~V *~ .V>w³ê& çFj ¾æÚº * >w ·¦V 120 .ræ~ VÞV¢ G;~& .. ¿ GMT 5 jÊ ÞÖ b ADH Wö çßÎ G;. ¿" GMT 5 jÊ2ÞÖj b~ ADHö & çßÎ"¢ ªC~& . öB~ þ" ÿ¢~² þ&ö alcohol 0.1 mL, NAD >Ï(2 mg/mL) 0.5 mL,. ¿" GMT 5 jÊ2ÞÖ~ bj 0.1 mL Î& ê 0.01 M glycineNaOH jÏÏ(pH 8.8)¢ C¦b& 1.8 mL& >² I 25oC N>öB 10ª* >wÎ ê ADH(18 units/mL) 0.25 mL ¢ &~ 340 nmöB 7ê~ æz¢ G;~& . ADH~ Wf >w «ò~ & 7ê G;~& .. ¿~ ALDH W 'Ë G; ALDH~ Wêº Tottmar (17)~ O»j æ;~ NADH Wö V 7ê~ æz¢ 340 nmöB G;~& . ALDH ~ Wê G;j * 50 mM sodium pyrophosphate jÏÏ (pH 8.8), 0.5 mM NAD, 0.1 mM pyrazole, 5 mM acetaldehyde >w 2.25 mLö 0.1 mL ALDH(1 unit/mL)f. ¿, 10% GMT, 1% jÊ2ÞÖj '' 0.1 mLO Î& ê 37oC water bathöB 10ª* O~~ 340 nmöB 7ê¢ G;~& .. Fig. 1. Effect of MJ1), GMT2), and AA3) on maximum absorbance value. 1) MJ: Maesil juice. 2)GMT: extract of rice germ. 3)AA: aspartic acid.. Fig. 2. Effect of MJ1), GMT2), and AA3) on ADH4) reaction rate. 1) MJ: Maesil juice. 2)GMT: extract of rice germ. 3)AA: aspartic acid. 4) ADH: alcohol dehydrogenase..

(3). ¿ rzR&Ò Î²Wö ~º 'Ë Table 1. Synergy effect of Maesil juice on ADH1) activity Reaction composition. Increasing rate of maximum absorbance value (%). MJ2) + 5% GMT3) MJ + 10% GMT MJ + 15% GMT MJ + 0.5% AA4) MJ + 1.0% AA MJ + 1.5% AA MJ + 10% GMT + 1.0% AA. 137.5 Û 4.9 175.9 Û 2.3 158.6 Û 3.3 119.8 Û 8.6 0126.3 Û 10.6 114.9 Û 2.1 137.5 Û 2.1. 1). ADH: alcohol dehydrogenase. MJ: Maesil juice. 3) GMT: extract of rice germ. 4) AA: aspartic acid.. 331. Table 2. Effect of Masil juice on ALDH activity Group. Increasing rate of maximum absorbance value (%). ALDH 0.1 mL + Buffer 0.1 mL ALDH 0.1 mL + ALDH 0.1 mL ALDH 0.1 mL + MJ1) 0.1 mL ALDH 0.1 mL + 10% GMT2) 0.1 mL ALDH 0.1 mL + 1% AA3) 0.1 mL. 100.0 446.4 Û 7.40 976.4 Û 18.6 215.8 Û 18.6 168.4 Û 11.2. 1). MJ: Maesil juice. GMT: extract of rice germ. 3) AA: aspartic acid. 2). 2). .V >w ³êö & 'Ë ¸² ¾æÒ . jÊ2ÞÖ~ ãÖ VÞV~ Ã&N 0.5%³ê >w ãÖº 114.3 > 1.0% ³ê¢ ¸ ãÖº 107.1 jÊ2ÞÖf ³ êöB J®J Î²~ >w ³êº Ôf ©b ¾æÒ .. ¿f 114.3b 0.5% jÊ2ÞÖÎ&" ÿ¢ ;ê~ Wj ¾æî .. ¿ GMT 5 jÊ ÞÖ b ADH Wö çßÎ. ¿j GMT 5 jÊ2ÞÖ" b ãÖ ADH W ö & synergyÎ"& ®ºæ¢ rjV *~ & 7ê ¢ ªC~&b Ö"º Table 1ö ¾æÚî . Table 1öB º :f ? þº. ¿" GMT(5%, 10%, 15%)¢ 1 : 1 b ãÖf. ¿" jÊ2ÞÖ(0.5, 1.0 1.5%)j 1 : 1 b ãÖ Ò. ¿" 10% GMTf 1% jÊ2ÞÖ~ 1 : 1 : 1 b ãÖ~ 7«b ¾*Ú. þj ~& . Ö" Î þöB F~' N¢ ¾æîb. ¿" 10% GMT¢ b ãÖö & 7ê & &Ë ¸² ¾æÒ . jÏÏòj G; ãÖ¢ & ~ r~ & 7ê¢ 100% ~j r. ¿" GMT (5, 10, 15%)¢ 1 : 1 b þ~ ãÖ '' 137.5, 175.9, 158.6%~ 8j ¾æÚî .. ¿" GMT¢ b~æ p ''j >w ãÖ & 7ê~ æzNf jÏÏòj > w~&j r¢ 100% ~j r. ¿~ ãÖ 137.9% GMT~ ãÖ 5, 10, 15% ''~ 8 131.6, 153.0, 218.7%&. . V¢B. ¿" 10% GMT¢ b~&j r çßÎ" & ² ¾æÒ . ¾ 15% GMTf. ¿ b ãÖº 15% GMTòj >w ãÖö j çß;ê& Ôj GMT f. ¿~ b f 10% GMTf. ¿j b~º © &Ë ç'b ªC>î .. ¿" jÊ2ÞÖ(0.5, 1.0, 1.5%)j b ãÖ ' ³ êöB~ æzN 119.8, 126.3, 114.9%. ¿" jÊ2 ÞÖj ëb >w~º ãÖ ê WÃ&N Ôj. ¿" jÊ2ÞÖf b~æ pº © ADH Wj Ã& Êº z Î"'î .. ¿" 1.0% jÊ2ÞÖ, 10% GMT¢ b~ >w ãÖ & 7ê Ã&N 137.5% ' Wª~ ë >w" jÝ ;ê~ Ã& ·çj ¾æÚî . ç~ Ö" " r. ¿~ ãÖ 10% GMTf b~ >wÊº © ëb ¾Ò~º ãÖö j çßÎ"& ¸² ¾æÒ .. ¿ ALDH Wö ~º Î ?~ " öbî acetaldehydeº ÚÚöB >B rz R ª W>º &ÒÖbB. ¿ B® ADHò WzÊ .7 r ³êº ² 6²Ò > ®b¾ * ¾ .ö Îj ®º acetaldehydeº ê³ »' >Ú ?¢ ¢bÒ > ®º &ËW ® . V¢B,. ¿~ acetaldehyde~ ªö ç7' 'Ëj ~º Î² ALDH ~ Wö ~º 'Ëj ªC~& .. ¿ 5 GMT, jÊ2ÞÖ~ ALDH~ Wö ~º Î "º Table 2ö ¾æÞ :f ?b Î þöB F~' N¢ ¾æî . ALDH Wê~ Ã&>&j jv. ¿ Î& &Ë Ã&;ê& ¸~ r ALDH¢ Î & ãÖ&b GMT, jÊ2ÞÖ~ Bb W Ã&¢ ¾ æî .. ¿~ ãÖ Î²ò Î& &~ 7ê~ 8j 100% ~j r. ¿ Î&~ 8f 976.4% ¾æ¾ ALDH~ W 10V &r Ã&>º ·çj ¾æîb º Î²~ Î&ïj 2V ¾Ö ãÖ(446.4%)ö jBê Ã & ;ê& ¸² ¾æÒ . 10% GMTf 1% jÊ2ÞÖê ' ' 215.8%, 168.4% W~ Ã&¢ &b¾. ¿ Î& ö j çß;êº *&® Ô~ . V¢B,. ¿~ ãÖ ADH Wj Ã&B rª¢ / êÒ öò jî¢ ALDH~ Wj *Ï® ÃêÚb r ª Ö" W>º acetaldehyde~ ª $ /êÊº ©b 'B .. º. £. ¿, GMT, jÊ2ÞÖ~ ADH 5 ALDH~ Wö ~º 'Ëj in vitroöB Ò~& .. ¿ 5 GMT, jÊ2ÞÖ~ ADH~ Wö ~º Î "º >w ê~ & 7êf Î²~ >w ³ê¢ Û~ ª C~& . & 7ê~ ãÖ Î þöB F~' çß Î"¢ ¾æîb &~ & 7ê¢ 100b ~&j r. ¿, GMT(5, 10, 15%), jÊ2ÞÖ(0.5, 1.0%)~ 8f ' ' 137.9, 131.6, 153.0, 218.7, 111.8, 144.3b ¾æÒ .. ¿" GMT 5 jÊ2ÞÖj b~ ~ ADH Î² Wö & çßÎ"¢ Ò Ö" Î þöB F ~' çßÎ"¢ ¾æîb 7. ¿" 10% GMT b Î&öB &Ë ¸f çßÎ"¢ ¾æî . ALDH Î² Wê~ Ã&>&j jv. ¿ Î& &Ë Ã&;ê& ¸~ r ALDH¢ Î& ãÖ &b GMT, jÊ2ÞÖ~ Bb W Ã&¢ ¾æî .. ¿~ ãÖ Î²ò Î& &~ 7ê~ 8j 100%.

(4) ®"²æ B 36 ² B 2 ^ (2004). 332. ~j r. ¿ Î&~ 8f 976.4% ¾æ¾ ALDH ~ W 10V &r Ã&>º ·çj ¾æÚÚ. ¿~ ? ² ®b~ BB &ËWj ¾æÚî .. ^. ò. 1. Jung DH, You JY. Fermented Foods of Vegetables. Gang Il Sa, Seoul, Korea (1997) 2. Kim JH, Xiao PG. Traditional Drugs of the East. Young Lim Sa, Seoul, Korea (1989) 3. Han JT, Lee SY, Kin KN, Baek NI. Rutin, Antioxidant compound isolated from the fruit of Prunus memu. J. Korean Soc. Agric. Chem. Biotechnol. 44: 35-37 (2001) 4. Shirasaka N, Kurematsu A, Kondo S, Ida M, Hase T, Yoshizumi H. Isolation and characterization of antioxidative compounds from Ume(Prunus mume). J. Jpn. Soc. Food Sci. Technol. 46: 792-798 (1999) 5. Lim JW. Studies on the antibacterial and physiological activities of Prunus mume. PhD thesis, Korea Univ. , Seoul, Korea (1999) 6. Bae JH, Kim GJ. Effect of Prunus mume extract containing beverages on the proliferation of food-borne pathogens. J. East Asian Diet. Life 9: 214-222 (1999) 7. Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. Development of the Functional beverage containing the Prunus mume extracts. Korean J. Food Sci. Technol. 32: 713-719 (2000) 8. Yoshihiro C, Hiroshi O, Mayumi OK, Kousai M, Tadahiro N, Yuji K. Mume fural, citric acid derivative improving blood fluid-. ity from fruit-juice concentrate of Japanese apricot (Prunus mume Sieb. et Zucc). J. Agric. Food Chem. 47: 828 (1999) 9. Choi GW. Effect of Maesil's extract on the recovery after all-out exercise. PhD thesis, HanYang Univ., Seoul, Korea (1992) 10. Sheo HJ, Ko EY, Lee MY. Effects of Prunus mume extracts on experimently alloxan induced diabetes in rabbits. Korean J. Food Sci. Nutr. 16: 41-47 (1987) 11. Lieber CS. Alcohol and the liver: Update. Gastroenterology 106: 1085-1090 (1994) 12. Paek SC. Ethanol oxidation is accelerated by augmentation of malate-aspartate shuttle with aspartate. Korean J. Biochem. 25: 137-143 (1993) 13. Kim CI. Cause and effect of hangover. Food Ind. Nutr. 4: 26-30 (1999) 14. Jornvall H, Hoog JO, Bahr-Lindstrom H, Johanson J, Kaiser R, Person R. Alcohol dehydrogenase and aldehyde dehydrogenase in biochemistry of alcohol and alcoholism. Biochem. Soc. Trans. 16: 223-227(1987) 15. Choi JT, Joo HK, Lee SK. The effect of Schizandrae Fructus extract on alcohol fermentation and enzyme activities of Saccharomyce cerevisiae. Agric. Chem. Biotechnol. 38: 278-282 (1995) 16. Racker E. Alcohol dehydrogenase from bakers yeast. Methods Enzymol. 1: 500-506 (1955) 17. Tottmar SO, Petterson H, Kiessling KH. The subcellular distribution and properties of aldehyde dehydrogenase in rat liver. Biochem. J. 135: 577-581 (1973) (2003j 12ú 30¢ %>; 2004j 4ú 2¢ j).

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