• Title, Summary, Keyword: antioxidative effect

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The Antioxidative and Neuroprotective Effect of Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweijang) on PC12 cells. (귀비탕(歸脾湯)과 귀비탕가미방(歸脾湯加味方)의 항산화 효과 및 6-Hydroxydopamine에 대한 PC12 세포 보호효과 비교연구)

  • Lim, Jae-Whan;Kim, Jong-Woo;Chung, Sun-Yong;Cho, Sung-Hoon;Oh, Myung-Sook;Hwang, Wei-Wan
    • Journal of Oriental Neuropsychiatry
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    • v.20 no.1
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    • pp.1-19
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    • 2009
  • Objectives : This Study was performed to assess the antioxidative and neuroprotective effect of Guibi-tang(Guipi-tang) and Guibi-tang gamibang(Guipitang jiaweifang) on PC12 cells. Methods : The antioxidative effect was investigated through the DPPH radical and ABTS cation scavenging methods and total polyphenol amount of Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang). The neuroprotective effect of Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang) was assessed using MTT assay in PC12 cells. The scavenging effect of Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang) on NO and ROS production induced by 6-OHDA in PC12 cells was evaluated, as well as the attenuating effect of Guibi-tang gamibang(Guipitang jiaweifang) on GSH reduction. Results : 1. Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang) had concentration-dependent scavenging activities of DPPH radical 2. Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang) had concentration-dependent scavenging activities of ABTS cation. 3. Total polyphenol amount of Guibi-tang(Guipitang) and Guibi-tang gamibang(Guipitang jiaweifang) was calculated 79.10${\pm}$2.20 pg/IO mg and 121.03${\pm}$1.11 pg/IO mg, respectively. 4. Cell viability of Guibi-tang(Guipitang) was increased in a dose dependent manner. Guibi-tang gamibang(Guipitang jiaweifang) was increased at low concentrations, but decreased at high concentrations. 5. In Guibi-tang(Guipitang), cell viability of PC12 cell treated with 6-OHDA was decreased by pre-treatment, and increased by post- and co- treatment. Cell viability of Guibi-tang gamibang(Guipitang jiaweifang) showed variable effects by pre-treatment, but increased by post- and co- treatment. 6. NO production rate of Guibi-tang(Guipitang) didn't show a significant effect, but that of Guibi-tang gamibang(Guipitang jiaweifang) was decreased in a dose dependent manner. 7. ROS production rate of Guibi-tang(Guipitang) was decreased at some concentrations. In Guibi-tang gamibang(Guipitang jiaweifang), ROS production rate was decreased at high concentrations. 8. Guibi-tang gamibang(Guipitang jiaweifang) protected the 6-OHDA-induced GSH reduction. Conclusions : These results demonstrate that both Guibi-tang(Guipitang) and GBTGMB have antioxidative and neuroprotective effect, but Guibi-tang gamibang(Guipitang jiaweifang) has more antioxidative and neuroprotective effect than Guibi-tang.

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Effects of Antioxidative stress, Antimutagenicity and Cytotoxicity of Cancer cells in Fractional Extracts from Ganoderma lucidum Karst (영지버섯(Ganoderma lucidum Krast)의 순차 분획물의 산화적 스트레스 억제효과와 항돌연변이 및 암세포 증식 억제 효과)

  • Oh Se-In;Lee Mee-Sook
    • Korean journal of food and cookery science
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    • v.21 no.6
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    • pp.759-768
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    • 2005
  • This study was performed to determine the antioxidative effect of the hexane, dichloromethane, ethylacetate, butanol and water fractions of Ganoderma lucidum extracts on the inhibition of malondialdehyde(MDA) and bovine serum albumin(BSA) conjugation reaction, the inhibition of lipid peroxidation and the scavenging effect on 1,1-diphenyl-2-picryl-hydrazyl(DPPH) radical, the antimutagenic capacity as measured by the Ames test and the inhibitory effect on cancer cell. Ganoderma lucidum is believed to have possible antioxidative capacities, although the results have varied according to the assay method. The most effective antioxidative capacity was inhibition of lipid peroxidation. Among the five fractions, water fraction showed strong inhibition rates on MDA & BSA conjugation reaction, and ethylacetate fractions showed the most effective inhibition rate on lipid peroxidation and scavenging effect on DPPH radical. The indirect and direct antimutagenic effects of ethanol extracts of Ganoderma lucidum were examined by Ames test using Salmonella typhimurium TA98 and TA100. Among the samples, the water fraction did not have any antimutagenic effect. The inhibition rates on mutagenicity in the presence of 2.5 mg/plate were nearly $100\%$ for Salmonella typhimurium TA98 and TA100 except the hexane fraction of the direct mutagenicity mediated by 2-Nitrofluorene in Salmonella typimurium TA98($64.69\%$). Under the 2.5 mg/plate concentration, the inhibitory effects of hexane and dichloromethane fraction were superior to that of the other fractions on the direct mutagenicity for Salmonella typhimurium TA100 and indirect mutagenicity for Salmonella typhimurium TA98 and TA100. The inhibitory effect of Ganoderma lucidum extracts on cell proliferation in HeLa and MCF-7 was investigated by U test. The dichloromethane fraction showed highly antiproliferative effect in HeLa and MCF-7($IC_{50}$: 0.122 mg/mL, 0.272 mg/mL, respectively) cells while the water faction had a weak inhibitory effect($IC_{50}$: 0.691 mg/mL, 10.919 mg/mL respectively). These results suggest that Ganoderma lucidum may have antioxidative, antimutagenic and anticancer capacities and may be a candidate of the prevention and dietetic treatment of chronic diseases and the development of antioxidative, antimutagenic and anticancer functional food.

Antioxidative Activities and Gelatinization Characteristics of Sponge Cake added with Purple Sweet Potato (자색고구마를 첨가한 스펀지케이크의 항산화성 및 호화 특성)

  • Kim, Jong-Hee;Lee, Kun Jong
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.6
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    • pp.750-759
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    • 2013
  • In the study, purple sweet potato sponge cake was prepared with different ratios of purple sweet potato powder in order to examine the antioxidative activities and gelatinization characteristics. For DPPH radical scavenging effect, content of $IC_{50}$ came out with (+) control group of BHA. Sponge cake with purple sweet potato powder of 0% showed a range of 49.7 mg/mL, The treatment groups with purple sweet potato powder of 5~30% showed a range of 25.0 mg/mL~6.0 mg/mL. That was, the higher the added quantity of purple sweet potato powder was, antioxidative activities increased. With the higher quantity of purple sweet potato, the content of phenols and flavonoids also increased. As a result of examining the gelatinization activity with DSC, the group with purple sweet potato powder showed a faster progress in temperature for starting gelatinization compared to the control group. Gelatinization activity increased in proportion to the content of purple sweet potato powder. Based on the above study results, it was proved that there is a possibility to produce baking processed foods using purple sweet potato with stable gelatinization and excellent antioxidative activities.

Inhibitory Effect of the Culture Broth Extract of Aspergillus tamarii on Nitric Oxide Production and Its Antioxidative Activity

  • Lee, Ki Man;Lee, Geum Seon;Shim, Hong;Kim, Seung Hyun;Nam, Sung Hee;Kang, Tae Jin
    • International Journal of Industrial Entomology
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    • v.25 no.2
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    • pp.153-157
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    • 2012
  • Many studies have explored suppression of aflatoxin produced by Aspergillus Genus. On the other hand, this study examined the inhibitory effect of the culture broth extract (CE) of A. tamarii obtained from dead silkworm on nitric oxide (NO) production and its antioxidative activity. The culture broth was extracted with EtOAc, dried, and then used in this experiment. As a result, CE did not show cytotoxicity on RAW 264.7 cells at any concentration. Moreover, CE suppressed lipopolysaccharide (LPS)-induced NO production of RAW 264.7 cells in a dose-dependent manner. The total phenol content according to the Folin-Dennis method, the antioxidative activity by DPPH, and the nitrate radical scavenging capacity of CE were increased in a dose-dependent manner. Thus, many of the phenolic compounds were considered to represent the antioxidative activity.

Synthesis of Mefenamic Acid Derivatives and Antioxidative and Anticoagulant Activities

  • Cha, Bae-Cheon
    • Biomolecules & Therapeutics
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    • v.8 no.4
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    • pp.349-353
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    • 2000
  • Mefenamic acid has been widely used as clinical drug for anti-inflammatory and analgesic. This drug was known to non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin, ibuprofen and indomethacin. Although the drugs which comprise this group are of diverse chemical structures, they all share the antipyretic, analgesic and anti-inflammatory actions which are characteristic of aspirin. Action of this drugs is caused by inhibitory effect of biosynthesis of prostaglandin that are synthesized from arachidonic acid via the endoperoxide biosynthesis pathway, the initial step of which is catalysed by cyclooxygenase. Mefenamic acid has more potent inhibitory action of prostaglandin biosynthesis than aspirin. Therefore, mefenamic acid is expected to have anticoagulant activity as aspirin-like drugs. This study was carried out to investigate the sinthesis of mefenamic acid derivatives from mefenamic acid and aromatic compound of antioxidant and its antioxidative and anticoagulant activities. Synthesis of mefenamic acid derivatives was conformed by conjugation as using esterification method. Biological activities was examined using effect of anticoagulant on bleeding time and effect of antioxidant by TBA method. As a result, SJ-202 showed strong antioxidative activity and anticoagulant activity among tested 4 compounds and exhibited similar activity to aspirin at anticoagulant activity.

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Functional Activities of Ethanol Extracts from Flammulina velutipes (팽이버섯 에탄올 추출물의 기능적 특성)

  • Oh, Se-In;Lee, Mee-Sook
    • The Korean Journal of Food And Nutrition
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    • v.23 no.1
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    • pp.15-22
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    • 2010
  • This study was conducted to evaluate the antioxidative effect and antimutagenic capacity of ethanol extracts of Flammulina velutipes by employing biological and biochemical assays. The $IC_{50}$ of MDA with BSA conjugation reaction, lipid peroxidation and scavenging effect on DPPH radical in ethanol extracts of Flammulina velutipes was found to be 28.39 mg/assay, 9.33 mg/assay and 144.61 mg/assay respectively. Therefore, the most effective antioxidative capacity of ethanol extracts of Flammulina velutipes was $Fe^+$-induced linoleate peroxidation, among the method used this study. The indirect and direct antimutagenic effects of the ethanol extracts of Flammulina velutipes were examined by the Ames test using Salmonella typimurium TA98 and TA100. The inhibition rates on indirect mutagenicity mediated by 2-anthramine and on direct mutagenicity mediated by sodium azide in Salmonella typimurium TA100 and mediated by 2-nitrofluorene in Salmonella typimurium TA98 were 0%, respectively. These findings indicate that ethanol extracts of Flammulina velutipes have no effects on indirect and direct mutagenicity. Based on these results, it believed that the ethanol extracts of Flammulina velutipes has antioxidative capacities, and is a the candidate for the prevention and dietetic treatment of chronic diseases and the development of antioxidative functional food.

Improvement of Lipid Oxidation Stability of Seasoned Pork and Formula Development of Seasoning Sauce for Pork Bulgogi with Doenjang and Onion Using Mixture Experimental Design

  • Oh, Hyun-Ju;Kim, Chang-Soon;Chang, Duk-Joon
    • Food Science and Biotechnology
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    • v.17 no.4
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    • pp.772-779
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    • 2008
  • The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

Polyphenol Contents of Rumex crispus Root Extract with Hot Water and its Antioxidative Effect (소리쟁이 뿌리 열수 추출물의 폴리페놀 함량 및 추출물의 항산화 효과)

  • Yun, Young-Sim;Jeong, Kap-Seop
    • Journal of Environmental Science International
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    • v.21 no.10
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    • pp.1265-1274
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    • 2012
  • This study was conducted to investigate the extraction characteristics including total polyphenol compound content (TPC) and the antioxidative effect of Rumex crispus root extract on commercial corn oil. Extraction yield was increased with extraction temperature but decreased with extraction ratio. No significant differences in aromatics content were found among the extracts prepared with various extraction conditions; extraction ratio, extraction temperature, extraction pH and composition of extractant. Total flavonoid content of the extract was increased with extraction temperature and extraction pH, and highest value of it was found when extractant composition of ethanol in water was 75%. Total polyphenol compound content (TPC) of the extract with 10 fold extraction ratio showed the highest value, but no significant difference in TPC was found with extraction temperature. Reducing power and DPPH (${\alpha}$,${\alpha}$-diphenyl-${\beta}$-picrylhydrazyl) radical scavenging ability (RSA) of the extract in spectrophotometric absorbance were decreased with extraction ratio but increased with extraction temperature and showed 63.1%~98.4% and 67.6%~86.7% of those of ascorbic acid in reducing power and DPPH RSA, respectively. The antioxidative effects of the extract on corn oil were 84.8~93.0% of that of commercial butylated hydroxytoluene, the antioxidant index value was highest when the ethanol composition to water in extractant was equal ratio.

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

  • Lee, Sung-Bae;Rhim, Tae-Jin;Lee, Kwang-Hoe;Cha, Bae-Cheon
    • Korean Journal of Pharmacognosy
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    • v.31 no.2
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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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Antioxidative Effect of Propolis Extract on Palm Oil and Lard (Propolis 추출물의 유지 산화 억제 효과 비교)

  • Lim, Dae-Kwan;Choi, Ung;Shin, Dong-Hwa;Jeong, Yong-Seob
    • Korean Journal of Food Science and Technology
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    • v.26 no.5
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    • pp.622-626
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    • 1994
  • Propolis was extracted by several organic solvents, and the antioxidative effect of the extracts on palm oil and lard was tested with the extract solely or combined with some synergists, using the Rancimat Method. The extraction yields of propolis by each solvent were 68.1% (75% ethanol), 75.5% (99% ethanol), 67.4% (methanol;, 86.7% (chloroform), 72.6% (ethyl acetate) and 65.6% (butanol). AI (Antioxidative Index; induction p-eriod of oil containing antioxidant/induction period of natural oil) of the methanol extract was highest, and more effective on lard than palm oil. The ethyl acetate fraction of 75% ethanol extract showed higher antioxidative effect than 75% ethanol extract, and obtained the highest antioxidative effect on palm oil with ascorbic acid as synergist and lard with ${\dalta}-toocopherol$.

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