강장 강정효과가 있는 것으로 구전되고 있는 마늘과 인삼성분의 생체노화억제 작용을 Harman의 유리가설을 중심으로 비교하였다. 마늘의 유효성분인 alliin (S-allyl-L-cysteine sulfoxide)과 ethanol 획분, 그리고 인삼의 중요 약러성분인 사포닌의 효과를 in vitro 및 in vivo 실험을 통하여 조사 비교하였다. 이들 성분들의 항산화활성, 유도기간 및 과산화지질생성억제효과는 각각 EDA (electron donating ability), POV (peroxide value) 및 TBA value로써 비교하였고, 과산화지질생성억제 및 분해작용과 관계가 있는 효소활성은 SOD (superoxide dismutase) 및 peroxidase activity 로써 비교하였다. in vivo 실험에서는 SD rat (male, 200 g) 11마리씩을 1군으로 하여 마늘 및 인삼성분을 매일 1회씩 4주간 경구투여 (p.o.)하여 in vitro와 같은 방법으로 측정하여 생체노화에 미치는 영향을 분석 비교하였다. in vitro에서 마늘의 ethanol 분획과 인삼사포닌은 EDA활성 및 과산화지질 생성초기의 유도기간 등에 의한 항산화활성이 거의 비슷했고, 경시적으로 측정한 TBA value는 초기단계에서는 마늘성분들이 인삼사포닌보다 효과적이였으나 6시간 이후에는 인삼사포닌이 마늘성분들보다 효과적이었다. 따라서 마늘은 속효성인데 반해 안상은 지효성을 나타내고 있었다. in vivo에서 TBA value는 혈액과 뇌에서는 인삼사포닌이, 또 간장에서는 마늘의 alliin이 효과적임을 알 수 있었다. 한편 SOD 및 peroxidase의 활성을 비교하여 보면 간장에서는 마늘성분이 인삼사포닌보다 효과적인 반면 뇌에서는 인삼사포닌이 마늘성분들보다 효과적이었다.
This study was designed to compare the inhibitory effects of garlic and ginseng components on lipoperoxide formation in vitro and in vivo, and to correlate with anti-aging effect. To this end, antioxidant activity, induction period and lipoperoxide content were measured by the methods of electron donating ability (EDA), peroxide value (POV) and thiobarbituric acid (TBA) value. Also superoxide dismutase (SOD) and peroxidase activities were measured by the pyrogallol autoxidation (${Delta}A_{420nm}/min$) and initial velocity (${Delta}A_{436nm}/min$), respectively. Ethanol fraction and ginseng saponin showed a similar trend to the antioxidant activity and induction period in the initial stage of lipid prooxidation in vitro. From the inhibitory effects on lipoperoxide formation by the TBA value, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in the initial stage, whereas ginseng saponin was more effective than garlic components after six hours. Therefore, it is believed that garlic components are having a immediate effect, whereas ginseng saponin is having a delayed effect. In superoxide dismutase activity of in vivo, garlic components such as alliin and ethanol fraction were more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic components in brain. The peroxidase activity in liver was also 10 times higher than that in brain as superoxide dismutase activity. Accordingly, it is believed that the function of liver also plays an important role in anti-aging action. Also in peroxidase activity of in vivo, saponin was known as major component of ginseng was higher than garlic components in both of liver and brain, suggesting that ginseng saponin is possible to be related to psychopharmacological action. In the inhibitory effects on lipoperoxide formation of in vivo, garlic component was more effective than ginseng saponin in liver, whereas ginseng saponin was more effective than garlic component in blood.
