õÃÊ(ô¹õ¡)´Â ¿îÇâ°ú(Rutaceae) ÈÃʼÓ(Zanthoxylum)¿¡ ¼ÓÇÏ´Â ÃÊÇdzª¹«(Z. piperitum De Candolle), »êÃʳª¹«(Z. schinifolium Siebold et Zuccarini) ¶Ç´Â ÈÃÊ(Z. bungeanum Maximowicz)ÀÇ Àß ÀÍÀº ¿¸Å²®ÁúÀ» ¸»ÇÕ´Ï´Ù.
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°ø º´ Èñ
»ç¶ûä¿òÇÑÀÇ¿ø ¿øÀå |
¹Ý¸é ÀϺ»ÀÇ °æ¿ì´Â ÃÊÇdzª¹«(Z. piperitum De Candolle)ÀÇ ¿¸Å²®Áú¸¸À» »êÃÊ·Î »ç¿ëÇϸç, Áß±¹ÀÇ °æ¿ì´Â »êÃʳª¹«(Z. schinifolium Siebold et Zuccarini) ¶Ç´Â ÈÃÊ(ü£õ¡. Zanthoxylum bungeanum Maxim.)ÀÇ Àß ÀÍÀº ¿¸Å²®ÁúÀ» »ç¿ëÇÑ´Ù°í ÇÕ´Ï´Ù.
õÃÊ´Â ÀüÅëÀûÀ¸·Î ¿ÂÁß»êÇÑ, ÁöÅë, »ìÃæ µîÀÇ È¿´ÉÀÌ ÀÖ¾î, º¹Åë, ¼³Åë, Ä¡Åë µîÀÇ º´ÁõÀÇ Ä¡·á¿¡ »ç¿ëµÇ¾ú½À´Ï´Ù. ¶ÇÇÑ ÃµÃÊ´Â ¾Æ½Ã¾Æ ±¹°¡¿¡¼ ¼ö¹é ³â ÀÌ»ó Çâ½Å·á·Î »ç¿ëµÇ¾ú½À´Ï´Ù. ÃÊÇdzª¹«ÀÇ ÀÙÃßÃâ¹°ÀÌ ÀÌ´¢Á¦·Î »ç¿ëµÈ ±â·Ï ¿ª½Ã Á¸ÀçÇÕ´Ï´Ù.[1, 2]
¼ººÐ
1. Acid amide ¼ººÐ
2. Á¤À¯¼ººÐ
3. ±âŸ
õÃÊÀÇ ¸ÀÀº ‘¸¶¶ö’ ÇÏ´Ù°í Ç¥ÇöµË´Ï´Ù. ÀÌ ¸¶¶öÇÑ ÃµÃÊÀÇ ¸ÀÀº acid amide¿¡ ÀÇÇØ ¹ßÈֵǴµ¥, ±×Áß α-sanshool ¼ººÐÀÌ ÃµÃÊÀÇ ÀÛ¿°¨°ú ¾ó¾óÇÑ °¨°¢ÀÇ ÁÖ¼ººÐÀÔ´Ï´Ù. ÀÌ¿Ü¿¡µµ »êÃÊÀÇ γ-sanshool´Â ÀÛ¿°¨ ¹× »ê¶æÇÔ, hydroxy-α-sanshoolÀº ¾ó¾óÇÔ ¹× ¸¶ºñ°¨À» ³ªÅ¸³À´Ï´Ù.[3] »êÃÊÀÇ ¾ó¾óÇÑ °¨°¢Àº °¡º¿î Àü±â¼îÅ©¿¡ ºñÀ¯µÇ±âµµ Çϴµ¥, µ¿¹°¸ðµ¨¿¡¼ HO-α-sanshoolÀº »ïÂ÷½Å°æ´º·±¿¡¼ Àü±âÀû ¹æÃâ(discharges)À» À¯¹ßÇÕ´Ï´Ù. Èï¹Ì·Ó°Ôµµ »ç¶÷Àº »êÃÊÀÇ ¾ó¾óÇÑ °¨°¢°ú »ê¶æÇÔ(cooling)À» Çâ½Å·á·Î »ç¿ëÇÏÁö¸¸, µ¿¹°(Áã)ÀÇ °æ¿ì »êÃÊ-ÇÔÀ¯ ½ÄÇ°¿¡ ȸÇǹÝÀÀÀ» ³ªÅ¸³À´Ï´Ù.[3, 4] (Ç¥ ÂüÁ¶)
¾à¸®ÀÛ¿ë
1. ±¹¼ÒÁö°¢ ¸¶ºñÀÛ¿ë
1) TASK-1, -3, TRESKÀÇ ¾ïÁ¦
2) TRPV1 È°¼º
2. °ÇÀ§ / ¼Òȱ⿡ ´ëÇÑ ÀÛ¿ë
1) Ÿ¾×ºÐºñ
2) À§ÀåÀÇ ¿îµ¿¼º ÃËÁø
3) Àå°ü Ç÷·ù¼øȯ ÃËÁø
3. ±âŸ
1) °£º¸È£ ÀÛ¿ë ¿¬±¸
2) Ç×¾ÏÀÛ¿ë
3) Ç×»êÈ ÀÛ¿ë
4) Ç×±ÕÀÛ¿ë, »ìÃæÀÛ¿ë, Çص¶ÀÛ¿ë
»êÃÊ¿Í ÃÊÇǸ¦ Æ÷ÇÔÇÏ´Â ÈÃÊ¼Ó ½Ä¹°µéÀº ÀüÅëÀûÀ¸·Î Ä¡Åë¿¡ »ç¿ëµÇ¾ú½À´Ï´Ù. À̵鿡 ÇÔÀ¯µÈ sanshool µîÀÇ ¼ººÐÀº ±¹¼ÒÁö°¢¸¶ºñÀÛ¿ëÀ» º¸À̴µ¥, ÀÌ·¯ÇÑ ÃµÃÊÀÇ ÀÛ¿ë¿¡´Â TASK-1, -3, TRESK µîÀÌ ¸Å°³ÇÒ °ÍÀ¸·Î »ý°¢µË´Ï´Ù.[2, 6]
¶ÇÇÑ TRPV1 È°¼º¿¡ ´ëÇØ, ÃÊÇÇÀÇ ¼ººÐÀÎ sanshool(α, β, γ, δ)°ú hydroxy sanshool(α, β) ¼ººÐÀÇ ÀÛ¿ëÀ» Æò°¡Çß½À´Ï´Ù. ¿¬±¸¿¡ µû¸£¸é ÀÌµé ¼ººÐÀº TRPV1¿¡ ¾àÇÑ È¿¿ëÁ¦ È°¼ºÀ» º¸¿´´Âµ¥, ƯÈ÷ γ-sanshoolÀÇ ÀÛ¿ëÀÌ °¡Àå °Çß½À´Ï´Ù.(±×·¯³ª ĸ»çÀ̽ÅÀÇ ÀÛ¿ë¿¡ ºñÇϸé, 230¹è ¾àÇÑ ÀÛ¿ëÀÔ´Ï´Ù.)[3]
ÇÑÆí õÃÊ´Â ´ë°ÇÁßÅÁ µîÀÇ ¼Òȱâ ó¹æ¿¡ »ç¿ëµÇ´Âµ¥, õÃʴܵ¶ ¹× õÃÊÀÇ ¼ººÐ ±×¸®°í ´ë°ÇÁßÅÁ¿¡¼ õÃÊÀÇ ÀÛ¿ë µîÀÌ ¿¬±¸µÇ°í ÀÖ½À´Ï´Ù.
Bader M et al.(2014)´Â 8¸íÀÇ °Ç°ÇÑ ÀÚ¿øÀÚ¸¦ ´ë»óÀ¸·Î »êÃÊ ¹× ±× ¼ººÐÀÇ Å¸¾×ºÐºñ ÀÛ¿ëÀ» Æò°¡Çߴµ¥, ÀÌµé ¼ººÐÀº ¸ðµÎ Ÿ¾×ºÐºñ¸¦ Áõ°¡½ÃÄ×½À´Ï´Ù. ¿¬±¸´Â °Ç°ÇÑ »ç¶÷À» ´ë»óÀ¸·Î ÁøÇàµÇ¾î, ÀÌÈÄ Å¸¾×ºÐºñÀÇ ±âÀü ¹× ƯÁ¤ ÁúȯÀ» °¡Áø ȯÀÚ¸¦ ´ë»óÀ¸·Î ÇÑ ¿¬±¸°¡ ¿ä±¸µË´Ï´Ù.[7]
¶ÇÇÑ ÃµÃÊ ¹× ±× ¼ººÐÀº À§ÀåÀÇ ¿òÁ÷ÀÓÀ» ÃËÁø½Ãŵ´Ï´Ù.[8] Hashimoto K et al.(2001)´Â ±â´ÏÇÇ±× ÀûÃâÀ§Àå¿¡ ´ëÇÑ ´ë°ÇÁßÅÁÀÇ ÀÛ¿ëÀ» ¿¬±¸Çߴµ¥, ´ë°ÇÁßÅÁÀÇ Àå°ü¼öÃàÀÛ¿ëÀº ÁÖ·Î ÃÊÇÇ°¡ ´ã´çÇϴµ¥ ƯÈ÷ ÃÊÇÇÀÇ hydroxy-β-sanshoolÀÌ °¡Àå °·ÂÇÏ°Ô ÀÛ¿ëÇß½À´Ï´Ù.[5]
ÀÌÈÄ¿¡ ¼öÇàµÈ Kubota K et al.(2015)ÀÇ ¿¬±¸ ¿ª½Ã hydroxy-α-sanshoolÀÌ ¿ë·® ÀÇÁ¸ÀûÀ¸·Î Àå°üÀÇ ¼öÃàÀ» À¯µµÇß´Ù°í º¸°íÇÕ´Ï´Ù.[9] ±×¸®°í õÃÊ ¹× ±× ¼ººÐÀº µ¿¹°¿¬±¸¿¡¼ ³»ÀåÇ÷·ùÁõ°¡ ÀÛ¿ëÀ» ³ªÅ¸³Â½À´Ï´Ù.[10]
ÀÌ¿Ü¿¡µµ »êÃÊÀÇ °£º¸È£, Ç×¾Ï, Ç×»êÈ ¹× Ç׺ñ¸¸ ÀÛ¿ë µîÀÌ º¸°íµÇ¾ú½À´Ï´Ù.
»ç¿ë»ó ÁÖÀÇ
»êÃÊ´Â 1000³â ÀÌ»óÀÇ ±â°£ µ¿¾È, ¾à¹° ¹× Çâ½Å·á·Î »ç¿ëµÇ¾ú½À´Ï´Ù.
Áï ¿À·£ ½Ä°æÇèÀ» Åä´ë·Î »êÃÊÀÇ ¾ÈÀü¼ºÀ» ÃßÃøÇÏ°Ô µÇ´Âµ¥, ¿¬±¸¿¡ µû¸£¸é »êÃÊ-À¯·¡ ¿¡¼¾¼È ¿ÀÀÏÀº °ñ¼ö¼ÒÇÙÀÌ»ó, µ¹¿¬º¯ÀÌ À¯¹ß, ¿°»öü ÀÌ»ó µîÀÇ ºÎÀÛ¿ëÀ» À¯¹ßÇÏÁö ¾Ê¾Ò½À´Ï´Ù.[11]
Âü°í¹®Çå
1. Jiang L, Kubota K. Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.). J Agric Food Chem. 2001 Mar;49(3):1353-7.
2. Bautista DM et al. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels. Nat Neurosci. 2008 Jul;11(7):772-9. doi: 10.1038/nn.2143. Epub 2008 Jun 22.
3. Sugai E et al. Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1. Biosci Biotechnol Biochem. 2005 Oct;69(10):1951-7.
4. Epple G et al. Zanthoxylum piperitum, an Asian spice, inhibits food intake in rats. J Chem Ecol. 2001 Aug;27(8):1627-40.
5. Hashimoto K et al. Modulatory effect of aliphatic acid amides from Zanthoxylum piperitum on isolated gastrointestinal tract. Planta Med. 2001 Mar;67(2):179-81.
6. Bader M et al. All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation. J Agric Food Chem. 2014 Mar 26;62(12):2479-88. doi: 10.1021/jf500399w. Epub 2014 Mar 17.
7. Bader M et al. All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation. J Agric Food Chem. 2014 Mar 26;62(12):2479-88. doi: 10.1021/jf500399w. Epub 2014 Mar 17.
8. Shibata C et al. The herbal medicine Dai-Kenchu-Tou stimulates upper gut motility through cholinergic and 5-hydroxytryptamine 3 receptors in conscious dogs. Surgery. 1999 Nov;126(5):918-24.
9. Kubota K et al. Hydroxy-α-sanshool induces colonic motor activity in rat proximal colon: a possible involvement of KCNK9. Am J Physiol Gastrointest Liver Physiol. 2015 Jan 29:ajpgi.00114.2014. doi: 10.1152/ajpgi.00114.2014. [Epub ahead of print]
10. Ueno N et al. TU-100 (Daikenchuto) and ginger ameliorate anti-CD3 antibody induced T cell-mediated murine enteritis: microbe-independent effects involving Akt and NF-κB suppression. PLoS One. 2014 May 23;9(5):e97456. doi: 10.1371/journal.pone.0097456. eCollection 2014.
11. Eun-Sun Hwang, Gun-Hee Kim. Safety evaluation of Zanthoxylum piperitum-derived essential oil by assessing micronucleus abnormalities, mutagenicity, and chromosomal aberration. Food Research International 47 (2012) 267–271 |