Browse > Article
http://dx.doi.org/10.17495/easdl.2015.8.25.4.667

Antioxidant Capacities and Inhibitory Activity on Angiotension Converting Enzyme of Dried Lotus Root by Different Pretreatment  

Kim, Jin-Sook (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Hwang, Dong-Ju (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Kang, Eun-Jung (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Kim, Kyung-Mi (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Choi, Song-Yi (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Kim, Gi-Chang (Dept. of Agro-Food Resources, National Academy of Agricultural Science, Rural Development Administraction)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.4, 2015 , pp. 667-671 More about this Journal
Abstract
This study investigated the antioxidant capacities and inhibitory activity of peeled lotus root (Nelumbo nucifera) as a food material on angiotension-converting enzyme (ACE). The antioxidant effects on total polyphenol and total flavonoid contents were not signicant. However, DPPH radical scavenging activity decreased from 85.07% to 80.70% by peeled treatment. SOD-like activity decreased from 20.84% to 17.97%, and ACE inhibitory activity decreased from 53.4% to 50.1% by peeled treatement. Thus, consumption of non-peeled lotus root should increase.
Keywords
Lotus root; peeling treated; antioxidant capacities; ACE;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Cha HS, Park MS, Park KM (2001) Physiological activities of Rubus coreanus Miquel. Korean J Food Sci Technol 33: 409-415.
2 Chio YM, Kim MH, Shin JJ, Park JM, Lee JS (2003) The antioxidant activities of the some commercial teas. J Kor Soc Food Sci Nutri 32: 723-727.   DOI
3 Cho EH, Kim SY, Bang SI, Kim DC, In MJ, Chae HJ (2014) Biological activity of Aloe vera gel and skin extracts. Korean J Soc Biotechnol Bioeng 29: 437-442.
4 Cushman DW, Cheung HS (1971) Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology 20: 1637-1648.   DOI
5 Dewanto V, Wu X, Adom XW, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agri Food Chem 50: 3010-3014.   DOI
6 Funayama H, Hikono H (1979) Hypotensive principles of Diospyros kaki leaves. Chem Pharm Bull 27: 2865-2869.   DOI
7 Hertog MGL, Feskens EJM, Kromhout D, Jertog MGL, Hollman PCH, Hertog MGL, Katan MB (1993) Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly Study. The Lancet 341: 1007-1011.
8 Hwang DJ, Kang EJ, Kim JS, Kim KM (2014) Effect of peeled lotus root on physicochemical properties. J East Asian Soc of Dietary Life 24: 793-801.
9 Jia Z, Tang M, Wu J (1999) The determination of flavonoid contents in mulberry and thier scavenging effects on superoxide radicals. Food Chem 64: 555-559.   DOI
10 Kang YH, Park YK, Lee G (1996) The nitrite scavenging and electron donation ability of phenolic compounds. J Korean Food Sci Technol 28: 232-239.
11 Kang YH, Park YK, Oh SR, Moon KD (1995) Sutdies on the physiological functionality of pine needle and mugwort extracts. J Korean Food Sci Technol 27: 978-984.
12 Kim YS, Jeon SS, Jung ST, Kim RY (2002) Effect of lotus root powder on the quality of dough. J Korean Soc Food Cookery Sci 18: 573-578.
13 Lee GD, Chang HG, Kim HK (1997) Antioxidative and nitritescavenging activities of edible mushrooms. J Korean Food Sci Technol 29: 432-436.
14 Lee J, Koo N, Min DB (2004) Reactive oxygen species, aging and antioxidative nutraceuticals. Compr Rev Food Sci Food Safety 3: 21-33.   DOI
15 Lee JJ, Ha JO, Lee MY (2007) Antioxidative activity of lotus root(Nelumbo nucifera G.) extracts. Life Sci J 17: 1237-1243.   DOI
16 Lee Se, Bang JK, Song J, Seong NK, Park HW, Chung HG, Kim GS, An TJ (2004) Inhibitory activity on angiotensin converting enzyme (ACE) of Korean medical herbs. J Medicinal Crop Sci 12: 73-78.
17 Noh H, Song KB (2001) Isolation of an angiotensin converting enzyme inhibitor from Oenanthe javanica. J Agri Chem Biotechnol 44: 98-109.
18 Lee YE, Hong SH (2003) Oriental Food Material. Kyomunsa, Paju. pp 62-63.
19 Ling ZQ, Xie BJ, Yang EL (2005) Isolation, characterization and determination of antioxidative activity of oligomeric procyanidins from the seedpod of Nelumbo nucifera Gaertn. J Agri food Chem 52: 2441-2445.
20 Marklund S, Marklund G (1974) Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474.   DOI
21 Oh SJ, Kim SH, Kim SK, Baek YJ, Cho KH (1997) Angiotensin I-converting enzyme inhibitory activity of the k-casein fragments hydrolyzated by chymosin, pepsin and trysin. Fractionation of angiotensin converting enzyme(ACE) inhibitory peptides from soybean paste. J Korean Food Sci Technol 29: 1316-1318.
22 Park JH, Kim EM (2010) Changes in the quality characteristics of mung bean starch jelly with white lotus roots(Nelumbo nucifera) root powder added. Korean J Culinary Res 16: 180-190.
23 Son GB (2007) Chemical components and biological activities of white and red lotus. MS thesis Gyeongsang National University, Jinju. pp 1-18.
24 Torel J, Gillrd J, Gillard P (1986) Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochem 25: 383-385.   DOI
25 Warner HR, Butler RL, Sprott E, Schneider L (1987) The Free Radical Theory of Aging. Raven Press NY pp 89.
26 Yu TJ (2006) 100 Kinds of Medical Food. Academybook, Seoul, Korea. pp197-198.