조리법에 따른 세발나물 추출물의 항산화 및 암세포 성장억제 활성 변화

Purpose: The aim of the study was to investigate changes in antioxidant and cancer cell growth inhibitory activities of Spergularia marina Griseb (SM) according to different cooking methods. Methods: Raw, blanched, steamed, and brined SM were freeze-dried and extracted with 70% ethanol (SME). Total polyphenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity (RSA), and ferric reducing antioxidant power (FRAP) were measured. Inhibitory activities of SME against cancer cell growth were investigated using two human cancer cell lines, HCT116 colorectal carcinoma cells and PANC-1 pancreatic carcinoma cells. Results: The TPC and TFC of raw SM were 36.9 mg gallic acid equivalent/g dry weight (DW) and 27.1 mg quercetin equivalent/g DW, respectively. The RSA and FRAP of raw SME at concentrations of 50-200 μg/mL were 70.0-74.4% and 9.8-25.3%, respectively. Both blanching and steaming resulted in increased TPC, RSA, and FRAP, whereas brining resulted in decreased RSA and FRAP. Treatment with raw SME at 100 μg/mL decreased the growth of HCT116 cells by 61.4-87.2% (at 24-72 hr time points) and growth of PANC-1 cells by 56.4% (at 24 hr time point). Blanching resulted in reduced growth-inhibitory activities in both HCT116 and PANC-1 cells, and brining resulted in reduced growth inhibitory activity in PANC-1 cells. Steaming, however, resulted in increased growth-inhibitory activity in PANC-1 cells. Conclusion: These results suggest that the antioxidant and cancer cell growth inhibitory activities of SM are influenced by cooking and that steaming is an effective cooking method to enhance these activities in vitro.