• 제목/요약/키워드: antioxidative effect

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오배자의 항산화 활성성분 및 자유라디칼 소거효과 (Constituents of Antioxidative Activity and Free Radical Scavenging Effect from Galla Rhois (Rhus javanica Linne))

  • 이승배;임태진;이광회;차배천
    • 생약학회지
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    • 제31권2호
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    • pp.185-189
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    • 2000
  • This study was carried out to investigate the structure of antioxidative constituents and the free radical scavenging effect of the main ingredients from Galla Rhois(Rhus javanica Linne). Antioxidative activities of n-hexane, EtOAc and BuOH extracts of Galla Rhois were similar or even higher than that of natural (tocopherol) or synthetic antioxidant (BHA). It is suggested that major fractions for the antioxidative activity of Galla Rhois were the n-hexane, EtOAc and BuOH extract compartments. In the subsequently experiment, one active compound from n-hexane extract, three active compounds from EtOAc extract and one active compound from BuOH extract were isolated. Their chemical structures were identified as syringic acid, protocatechuic acid, gallic acid methylester, gallic acid and $1,2,3,4,6- penta-O-galloyl-{\beta}-D-glucose$ on the basis of the speculation of spectral data and chemical reaction. Among the compounds, protocatechuic acid, gallic acid methylester and $1,2,3,4,6- penta-O-galloyl-{\beta}-D-glucose$ showed most potent radical scavenging effect using DPPH method.

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뽕잎(桑葉)에 함유된 항산화성 물질 (Antioxidative Substances in Mulberry Leaves)

  • 신두호
    • 한국응용과학기술학회지
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    • 제15권3호
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    • pp.27-31
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    • 1998
  • Antioxodative substances in Mulberry leaves were examined. Antioxidative substances in Mulberry leaves were extracted by 80% methanol agueous solution. Antioxidative activity of extract was determined by examining hydrogen donating ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and the inhibitory effect on the formation of the peroxide from Linoleic acid in the test tube at $50^{\circ}C$. Antioxidative substance were, then, separated and indentified by thin layer chromatography(TLC), UV-Vis spectrum and High performance liquid chromatography(HPLC) methods. Hydrogen donating ability on DPPH and antioxidative ability on linoleic acid of the extracted antioxidative substance were higher than those of 100ppm butylated hydroxy toluene(BHT). The extracted antioxidative substances were separated by TLC using ethylacetate : chloroform : formic acid : water(8 : 1 : 1 : 1 v/v) as a solvent, and a spot at Rf=0.35 was detected. The spot was scraped from the plate, and extrated by methanol. The extract was analyzed by UV-Vis spetra and HPLC, and chlorogenic acid was identified as a antioxidative substance.

레시틴 추출 잔사인 계란노른자의 효소적 단백질 가순분해물의 항산화 특성 (Antioxidative Effect of Enzymatic Protein Hydrolysate from Lecithin-Free Egg Yolk)

  • 박표잠;정원교;최영일;김세권
    • 생명과학회지
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    • 제10권2호
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    • pp.131-139
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    • 2000
  • Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

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마늘성분의 산화방지작용에 관한 연구 - 제1보 전자공여능 및 과산화지질생성억제효과에 미치는 영향 (Studies on antioxidative action of Garlic components isolated from garlic - Part 1. Effects of garlic components on electron donating ability and inhibitory effect of lipoperoxide formation)

  • 전희정
    • 대한가정학회지
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    • 제24권1호
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    • pp.43-51
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    • 1986
  • In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

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상지(桑枝)와 상백피(桑白皮)의 항산화효과 비교 연구 (Comparative Study on Antioxidative Effects of Mori Ramulus and Mori Cortex)

  • 차윤엽
    • 동의생리병리학회지
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    • 제21권4호
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    • pp.934-939
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    • 2007
  • In recent year, We are concerned about anti-aging, disease-prevention, longevity, so many methods are used in solving this problem. And Those are related with antioxidative ability. Recently, We heard that Mori Cortex was known to reduce the hypertension and was helpful in promoting health, and Mori Ramulus was effective against obesity, etc. So, This study was performed to investigate the antioxidative effect of hot-water extracts of Mori Cortex and Mori Ramulus used for 3 methods, those are DPPH radical scavenging activity, Nitric oxide(NO) radical scavenging activity and Bovine serum albumin(BSA). And we compared Mori Cortex and Mori Ramulus on Antioxidative Effects. The results of this study were as follows: We measured levels of DPPH radical scavenging activity and Nitric oxide(NO) radical scavenging activity. And we obtained results that Mori Ramulus was most effective with the concentration of 5 $mg/m{\ell}$, and Mori Cortex was most effective with the concentration of 2.5 $mg/m{\ell}$, And we examined the antioxidative effects of Mori Ramulus and Mori Cortex with $CU^{2+}/H_20_2$-induced Bovine serum albumin(BSA). And we obtained that antioxidative ability was increased after 1.25 $mg/m{\ell}$ and that was most effective with the concentration of 5 $mg/m{\ell}$ on both of them. And antioxidative ability of Mori Cortex was better than Mori Ramulus(p<0.05). So I guess that hot-water extracts of Mori Ramulus and Mori Cortex have effects on antioxidative ability, but Mori Cortex is better than Mori Ramulus on antioxidation. Hereafter we need differential experimental methods of antioxidative effect on both of them.

고추씨 기름에 대한 다류 에탄올 추출물의 항산화 효과 (Antioxidative Effect of Ethanolic Extracts of Some Tea Materials on Red Pepper Seed Oil)

  • 정해정
    • 한국식품영양과학회지
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    • 제28권6호
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    • pp.1316-1320
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    • 1999
  • Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

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사청환(瀉靑丸)과 그 구성약물군(構成藥物群)이 acetaminophen으로 유도된 백서의 간독성에 미치는 영향(影響) (Effect of Sachungwhan and its components on acetaminophen induced hepatoxicity in rats)

  • 이재은;박선동
    • 대한한의학방제학회지
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    • 제11권1호
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    • pp.129-149
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    • 2003
  • Liver is an important target of the toxicity of drugs, xenobiotics and oxidative stress. Acetaminophen pverdose causes acute liver injury in both humans and animals. This study was performed to observe the effect of sachunwhan and its component groups on recovery of hepatoxicity in acetaminophen treated rats. The experimental group was divided into 4 groups: sachungwhan(SC), samultang group(SC-1: 當歸, 川芎), chungyul group(SC-2: 龍膽草, 大黃, 梔子), and haepyo group(SC-3:羌活, 防風). Under the same condition Normal group was fed basal diet and water; Control group was injected acetaminophen and fed basal diet for 2 weeks; Experimental groups were injected acetaminophen and fed each extracts for 2 weeks respectively. The results were obtained as follows: 1. In the study on antioxidative defense system in vivo, SC reduced the amount of lipid peroxide in both serum and liver and showed activity on antioxidative enzymes such as catalase, glutathion. Other groups had effect only on glutathion. 2. In the study on hepatotoxicity(GOT, GPT, ${\gamma}$-GTP, ALP, LDH, Bilirubin), SC had a significant effect on recovery of hepatoxicity in acetaminophen treated rats. Other groups had no effect except SC-1 having effect on ${\gamma}$-GTP. As results shown, only Sachungwhan(SC) has significant effects on recovery of hepatoxicity and antioxidative defense system in vivo. These results suggest that Sachungwhan(SC) made antioxidative defense system active and it seemed to be very important to its effect on recovery of hepatoxicity. In the other hand, Component groups had no effect on recoverv of hepatoxicity and antioxidative defense system in vivo. This was thought that component drugs' cooperative synergy effect would be important to Sachungwhan(SC)'s effects mentioned in this paper.

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표고버섯 에탄올 추출물의 산화적 스트레스 억제 효과와 항돌연변이 효과 (Antioxidative Stress and Antimutagenic Effects of Lentinus edodes Ethanol Extracts)

  • 오세인;이미숙
    • 한국식품영양학회지
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    • 제20권4호
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    • pp.341-348
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    • 2007
  • The antioxidative effect and antimutagenic capacity in ethanol extracts of Lentinus edodes were studied for suggestion of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food by employing biological and biochemical assay. The $IC_{50}$ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Lentinus edodes showed 74.58 mg/assay, 5.747 mg/assay and 0.939 mg/assay respectively. So, the most effective antioxidative capacity in ethanol extracts of Lentinus edodes was the scavenging effect on DPPH radical, among the method used this study. The indirect and direct antimutagenic effects of ethanol extracts of Lentinus edodes were examined by Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine showed 91.67% in the Salmonella typimurium TA98 and 96.60% in the Salmonella typimurium TA100. The inhibitory effect on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 was 22.83%. and mediated by 2-nitrofluorene in Salmonella typimurium TA98 was 5.34%. This data indicates that ethanol extracts of Lentinus edodes have more effective effects on indirect mutagenicity than direct mutagenicity. From this result, it believed to have a possible antioxidative and antimutagenic capacities, and taken for the candidate of prevention and dietetic treatment of chronic diseases and development of antioxidative and antimutagenic functional food.

지각 약침액의 항산화 및 항염증 효과에 관한 연구 (Antioxidative and Anti-inflammatory Effects of Aurantii Fructus Immaturus Pharmacopuncture)

  • 김성진;박상균
    • Korean Journal of Acupuncture
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    • 제27권2호
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    • pp.13-24
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    • 2010
  • Objectives : Ulcerative colitis is a chronic relapsing inflammatory disease in the gastrointestinal tract. We investigated whether Aurantii fructus immaturus (AFI) pharmacopuncture has antioxidative and anti-inflammatory effects. Methods : in vitro experiments, 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging activity, superoxide dismutase (SOD) activity, prevention on $H_2O_2$-induced cell death in RAW264.7 cell line, DNA fragmentation, and cyclooxygenase-2 mRNA expression induced by lipopolysaccharide (LPS), were analyzed to investigate antioxidative and anti-inflammatory effect of AFI pharmacopuncture. in vivo experiment, a murine model of dextran sulfate sodium (DSS)-induced colitis was used to examine the effect of AFI pharmacopuncture on CV12 at different doses of 5 ${\mu}l$, 0.5 ${\mu}l$, 0.05 ${\mu}l$ for 10 days. Body weight, colon length and macroscopic features were investigated. Results : AFI pharmacopuncture showed DPPH free radical scavenging and SOD active effects in a dose-dependent manner. AFI pharmacopuncture showed a protective effect against $H_2O_2$-induced cell injury and also attenuated LPS-induced COX-2 mRNA expression. In a DSS- induced colitis murine model, however, AFI pharmacopuncture at CV12 had no anti-inflammatory effects. Conclusions : The present results suggest that AFI pharmacopuncture extract may have anti- inflammatory and antioxidative effects in vivo test, but further research on the underlying mechanism is required.

The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction

  • Kim, Ji-Sang;Lee, Young-Soon
    • Preventive Nutrition and Food Science
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    • 제13권3호
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    • pp.182-189
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    • 2008
  • In this study, the effect of pH on the antioxidative activities of melanoidins formed as a result of the reaction between sugars, glucose (Glc) or fructose (Fru), and amino acids, L-asparagine (L-Asn) and D-asparagine (D-Asn) are examined. For this purpose, antioxidative activities were evaluated on the basis of reducing power, including ferric reducing/antioxidant power (FRAP) and free radical scavenging activity includes 1,1-diphenyl-2-picryl- hydrazil (DPPH) and 2,2'-azinobis(3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferrous ion chelating activity. Ethylene diamine tetraacetate (EDTA) and trolox, a water-soluble analog of tocopherol, were used as reference antioxidant compounds. The antioxidative activities of the melanoidins at a pH of 7.0 were greater than those with a pHs of 4.0 and pH 10.0. Especially, it was found that the melanoidins formed from D-isomers are more effective antioxidants in different in vitro assays. The reducing power and chelating activity of the melanoidins formed from the Fru systems were higher than those of the melanoidins formed from the Glc systems. However, the ABTS radical scavenging activity of the melanoidins formed from the Glc systems were higher than those of the melanoidins formed from the Fru systems. In particular, the DPPH radical scavenging activity and the FRAP of the melanoidins showed different antioxidative activities according to pH level.