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http://dx.doi.org/10.7744/cnujas.2015.42.4.407

Protective effects of Seoritae Chungkukjang added with green tea powder against 3-morpholinosydnonimine-induced oxidative stress  

Cho, Eun-Ju (Department of Food Science and Nutrition, Pusan National University)
Park, Hyun-Young (Department of Food Science and Nutrition, Pusan National University)
Lee, Sang-Hyun (Department of Integrative Plant Science, Chung-Ang University)
Kim, Hyun-Young (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Agricultural Science / v.42, no.4, 2015 , pp. 407-414 More about this Journal
Abstract
To increase antioxidative activity of Chungkukjang, the protective effect of Seoritae Chungkukjang (SC) added with green tea powder against oxidative stress was evaluated under the cellular system using LLC-$PK_1$ cells. The treatment of 3-morpholinosydnonimine showed increase in lipid peroxidation, and decrease in endogenous anti-oxidant enzymes activity and cell viability. The methanol extract of SC inhibited lipid peroxidation by 70.9%, and significantly increased cell viability up to more than 33.2%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Particularly, the addition of green tea in SC exerted protective effect against oxidative stress by ONOO- through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation. More addition of green tea showed stronger protective activity. These results suggest that the addition of green tea to SC leads to the increase in the antioxidative effect of Chungkukjang through elevation in antioxidative enzyme activities and protection from lipid peroxidation.
Keywords
Seoriate; Green tea; Chungkukjang; Oxidative stress; LLC-$PK_1$; 3-Morpholinosydnonimine;
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Times Cited By KSCI : 4  (Citation Analysis)
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