Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Protective Activity of Seolitae Chungkukjang Added with Green Tea against Cellular Oxidative Stress induced by AAPH

  • Park, Hyun-Young (Department of Food Science and Nutrition, and Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Lee, Hee-Seob (Department of Food Science and Nutrition, and Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Eun-Ju (Department of Food Science and Nutrition, and Research Institute of Ecology for the Elderly, Pusan National University)
  • Published : 2009.03.31
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Abstract

The protective activity of seolitae chungkukjang added with green tea against oxidative stress was investigated under the cellular systems using LLC-$PK_1$ cells. The treatment of 2,2'-azobis(2-aminopropane) dihydrochloride (AAPH) showed increase in lipid peroxidation, and decrease in endogenous antioxidant enzymes activity and cell viability. However, the methanol extract of seolitae chungkukjang inhibited lipid peroxidation by 58.3%, and increased cell viability up to more than 60%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Seolitae chungkukjang improved oxidative stress-induced cellular injury through the radical scavenging activities. In particular, the addition of green tea in seolitae chungkukjang showed stronger effect against oxidative stress induced by AAPH. The more addition of green tea resulted in the greater antioxidative effect through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation, eventually leading to increase in cell viability. Theses results suggested that seolitae chungkukjang added with green tea have protective effects from cellular oxidative damage and could be considered as an application for the development of chungkukjang with functionality.

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References

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