Earticle

초록

영어

The purpose of this study was to investigate anti-oxidant effects of loach muscle-derived peptides in vitro and in vivo. Loach muscle peptides were prepared by 4 different methods: boiling (B), enzymatic hydrolysis (E), boiling and enzymatic hydrolysis (BE), alkaline and enzymatic hydrolysis (AE). Two different in vitro analyses, DPPH radical scavenging activity and xanthine-xanthine oxidase-induced superoxide radical scavenging activity, were performed. All the four preparations showed concentration-dependent DPPH radical scavenging activity. However, superoxide radical scavenging activity was found only with AE and E preparations. To evaluate in vivo effects, mice were fed with 10% AE-containing diets for 4 weeks before hepatotoxicity induction with CCl4. In serum glutamate-oxaloacetate transaminase (GOT) and glutamate-pyruvate transaminase (GPT) levels, total antioxidant levels, and relative hepatic weight ratio, no evidence for anti-oxidant effects was found with AE indicating the absence of anti-oxidant effect in the in vivo mouse experiment. It needs to be clarified why anti-oxidant activity of loach protein hydrolysates was not evident in vivo. Furthermore, these results suggest that in vivo evaluation is crucial in demonstrating anti-oxidant activities.

목차

ABSTRACT
 Ι. 서론
 Ⅱ. 재료 및 방법
  1. 시약
  2. 실험용 mouse
  3. 미꾸라지 근육단백질 가수분해물의 제조
  4. In vitro 항산화 활성 측정
  5. In vivo 항산화 활성 측정
  6. 통계처리
 Ⅲ. 결과 및 고찰
  1. In vitro 항산화 활성
  2. In vivo 항산화 활성
  3. In vitro 와 in vivo 활성의 연관성
 Ⅳ. 요약
 V. 인용문헌

저자

• 이귀숙 [ Gwi-suk Lee | 군산대학교 해양과학대학 수산생명의학과 ]
• 최상훈 [ Sang-Hoon Choi | 군산대학교 해양과학대학 수산생명의학과 ]
• 박관하 [ Kwan Ha Park | 군산대학교 해양과학대학 수산생명의학과 ]

참고문헌