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The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 5 (2005.10)바로가기
  • 페이지
    pp.586-592
  • 저자
    Nam, Hye-Young, Min, Sang-Gi, Shin, Ho-Chul, Kim, Hwi-Yool, Fukushima, Michihiro, Han, Kyu-Ho, Park, Woo-Jun, Choi, Kang-Duk, Lee, Chi-Ho
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78870

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원문정보

초록

영어
This study was performed to investigate the antioxidant effects of Korean soybean paste extracts (SPE) on 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced liver damage in rats. Thirty healthy Sprague Dawley rats were selected and divided into 5 groups. Isoflavone contents were measured using HPLC technique. The antioxidant activity was measured in the plasma and liver of the rats with the following results. Levels of isoflavone in fermented soy paste, red pepper paste and soy sauce were 28.9, 30.3 and 3.4 ug/g for daidzein and 244.3, 187.7 and 6.1 ug/g for genistein, respectively. The activities of glutamate oxaloacetic transaminase (GOT) and glutamate pyruvate transaminase (GPT) were significantly higher in the AAPH-treated group in the SPE-AAPH group (p<0.05). The thiobarbituric acid reactive substance (TBARS) production was significantly increased in the AAPH-treated liver tissue (P<0.05). Glutathione peroxidase (GPx), glutathione reductase (GR) and catalase in the liver were significantly (p<0.05) decreased by AAPH administration. The glutathione (GSH) concentration was higher in the SPE-treated (Ed- confirm) group than in the control and other groups (p<0.05). These results suggest that SPE led to increased anti oxidative activities against AAPH-induced peroxyl radical.

목차

Abstract
 Introduction
 Material and Methods
 Results and Discussion
 References

키워드

AAPH soypaste antioxidants glutathione

저자

  • Nam, Hye-Young [ Department of Food Science & Biotechnology of Animal Resources, Konkuk University ]
  • Min, Sang-Gi [ Department of Food Science & Biotechnology of Animal Resources, Konkuk University ]
  • Shin, Ho-Chul [ College of Veterinary Medicine, Konkuk University ]
  • Kim, Hwi-Yool [ College of Veterinary Medicine, Konkuk University ]
  • Fukushima, Michihiro [ Department of Animal Science, Obihiro College of Agriculture and Veterinary Medicine ]
  • Han, Kyu-Ho [ Department of Animal Science, Obihiro College of Agriculture and Veterinary Medicine ]
  • Park, Woo-Jun [ U.S. Wheat Associates Inc. ]
  • Choi, Kang-Duk [ Department of Genomic Informatics, Grad. School of Bio & Information Technology Hankyong University ]
  • Lee, Chi-Ho [ Department of Food Science & Biotechnology of Animal Resources, Konkuk University ] 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

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