고추냉이 부위별 Sinigrin 함량과 추출액의 항균 활성

Total sinigrin contents in rhizome, leaf petiole and leaf blade of wasabi (Wasabia japonica) were determined by simultaneous measurement of sinigrin and allyl isothiocyanate using HPLC. The antimicrobial activity of water extracts of the different tissues were also examined against Staphylococcus aureus, Streptococcus agalatiae, Listeria monocytogenes, Escherichia coli and Streptococcus mutans. The contents of total sinigrin including allyl isothiocyanate were 15.22, 1.85, 1.95 ㎎ㆍg?¹ in rhizome, leaf petiole and leaf blade of wasabi, respectively. The contents were much higher than those found by other researchers, who determined sinigrin and isothiocyanates by measuring content of allyl isothiocyanate after the conversion of sinigrin to allyl isothiocyanate. During the conversion, the loss of the volatile compound iosthiocyanates and the incomplete conversion of sinigrin to allyl isothiocynate might be possible, and these factors may be related to the differences in the total sinigrin measurements. Water extracts of wasabi rhizome, leaf petiole and leaf blade showed anti-microbial activity against Staphylococcus aureus, Streptococcus agalatiae, Listeria monocytogenes and Escherichia coli, and the highest activity was found in the rhizome extract, where the total sinigrin content was much higher than those found in leaf petiole and leaf blade. Although the contents of sinigrin and isothiocyanates in leaf petiole and leaf blade of wasabi are relatively lower than that in rhizome, the biomass of leaf petiole and leaf blade are greater than that of rhizome and also can be continuously harvested from the same root and rhizome system. Therefore, the aboveground parts of wasabi can be used in the extraction of sinigrin and isothiocyanates as commercial antimicrobial compounds.