대나무잎차(Sasa spp.)의 향기성분 및 생리활성

Volatile Flavor Components and Physiological Activities of Bamboo (Sasa spp.) Leaf

To investigate the possibility of using bamboo leaves (Sasa spp.) as a functional food source, we performed volatile flavor components analysis, anti-adipogenic activity assay, and DPPH activity assay. The volatile flavor components of bamboo leaves were collected by simultaneous distillation and extraction method using a Likens and Nickerson's extraction apparatus. The concentrated extract was analyzed and identified by GC and GC-MS. The main flavor components of bamboo leaf tea and its extract were hexanal, (E)-2-hexenal, and (Z)-3-hexen-1-ol having green odor. In this study, bamboo leaf extract inhibited adipocyte differentiation of 3T3-L1 cells. Bamboo leaves showed no significant toxicity to 3T3-L1 cells up to 500 g/mL. Treatment with bamboo leaves in the concentration range of 0-500 g/mL significantly inhibited the differentiation of 3T3-L1 preadipocytes in a dose-dependent manner, as byevidenced by a decrease in intracellular lipid droplets and lipid contents using Oil Red O staining. Extract and concentrate of bamboo leaves exhibited moderate DPPH radical scavenging activities with IC50 values of 31.38 ± 0.10 and 34.58 ± 0.08 g/mL, respectively. This study indicates that extracts of bamboo leaves can be utilized as a good source of functional foods.