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Water Chestnut (Trapa japonica Flerov.) Exerts Inhibitory Effect on Postprandial Glycemic Response in Rats and Free Radical Scavenging Activity in vitro

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 3 (2009.06)바로가기
  • 페이지
    pp.808-812
  • 저자
    Ming-Jung Kang, Soo-Kyung Lee, Ji-Hyun Song, Mi-Eun Kim, Myo-Jeong Kim, Jung-In Kim, Joung-Soon Jang, Jai-Hyun Lee
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A108275

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원문정보

초록

영어
The α-glucosidase inhibitory and antioxidant effects of water chestnut (Trapa japonica Flerov.) were assessed toexplore its possible use as an anti-diabetic agent. Methanol extracts of the fruit shell and meat of water chestnut were assayedfor inhibitory activity against yeast α-glucosidase and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity.Effect of fruit shell extract on postprandial glucose response was assessed. Compared with fruit meat, shell extract showedstronger inhibition against α-glucosidase with an IC50 of 273µg/mL. Oral administration of fruit shell extract (500mg/kg)significantly lowered the postprandial area under the glucose response curve to starch (1g/kg) in streptozotocin (STZ)-induceddiabetic rats (p<0.01). Compared with fruit meat, shell extract showed stronger scavenging activity against DPPH, with anIC50 of 27.1µg/mL. The results indicate that the fruit shell of water chestnut was effective in controlling postprandialhyperglycemia and exerted an antioxidant effect. Therefore, water chestnut may be useful in treating diabetes.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

α-glucosidase antioxidant effect postprandial hyperglycemia Trapa japonica Flerov.

저자

  • Ming-Jung Kang [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ]
  • Soo-Kyung Lee [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ]
  • Ji-Hyun Song [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ]
  • Mi-Eun Kim [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ]
  • Myo-Jeong Kim [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ]
  • Joung-Soon Jang [ College of Medicine, Chung-Ang University, Seoul 156-756, Korea ]
  • Jai-Hyun Lee [ Department of Genetic Engineering, Dong-A University, Busan 604-714, Korea ]
  • Jung-In Kim [ Biohealth Product Research Center, School of Food and Life Science, Institute for Food Sciences, Inje University, Gimhae, Gyeongnam 621-749, Korea ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 18 Number 3

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