Browse > Article
http://dx.doi.org/10.5142/JGR.2005.29.1.044

Antioxidative Activity of the Water Soluble Browning Reaction Products from Korean Red Ginseng  

Lee, Jong-Won (Ginseng Research Group, KT&G Central Research Institute)
Park, Chae-Kyu (Ginseng Research Group, KT&G Central Research Institute)
Do, Jae-Ho (Ginseng Research Group, KT&G Central Research Institute)
Publication Information
Journal of Ginseng Research / v.29, no.1, 2005 , pp. 44-48 More about this Journal
Abstract
The purpose of this study was to investigate the biological activities of water soluble browning reaction products(WS-BRPs) isolated from korean red ginseng. Antioxidative activities of WS-BRPs were examined with the various systems. Three different fractions prepared by os moly tic treatment of WS-BRP(fraction L, S-l and S-2) were found to have an ability to donate hydrogen to DPPH and also exhibited the inhibitory activities in lipid peroxidation, consumption of oxygen and protein oxidation of mitochondrial fraction. Especially, L had the strongest activity of these three WS­BRPs in scavenging free radicals. Lipid peroxidation showed the antioxidant effect on linoleic acid oxidation inhibition ratio of $22.5\%,\;31.7\%,\;31.9\%\;and\;33.5\%$, respectivity. And the consumption of oxygen was strongly inhibited by $49.52\%,\;62,44,\;97.54\%$. But three WS-BRPs showed weak inhibitory activity on lipid peroxidation in rat hepatic microsomes.
Keywords
Korean red ginseng; browning reaction; antioxidative activity; lipid peroxidation; protein oxidation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kirigaya, N., Kato, H. and Fujimaki, M. : Studies on antioxidant of nonenzymatic browing products. part 1, Relations of color intensity and reductones with antioxidant activity of browning reaction products. J. Agric. Chem. Soc. 32, 289-290 (1968)
2 Kirigaya, N., Kato, H. and Fujimaki, M. : Studies on antioxidant activity of nonenzymatic browning reaction products. Part 2. Antioxidant activity of nondialyzyble browning reaction product. J. Agric. Chem. Soc. 43, 484-491 (1969)
3 Hathway, D. E. : Metabolic fat in animals of hindered phenolic antioxidants in releation to their safety evaluation and antioxidant function in food research. Academic press, New York, 15, 1-6 (1966)
4 Branen, A. L. : Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52, 59-62 (1975)   DOI
5 Griffith, T. and Johnson, J. A. : Relation of the browning reaction to storage stability of sugar cookies. Cereal Chem. 34, 159-169 (1957)
6 Hwang, C. I. and Kim, D. H. : The antioxidant oxidants. Wld. Hlth. Org. Techn. Rept. Ser. 228-233 (1973)
7 Buege, J. A. and Aust, S. D. : Microsomal lipid peroxidation, Methods Enzymol., 52, 302-308 (1978)   DOI
8 Levine, R. L, Willias, J. A., Stadtman, E. R. and Shacter, E. C. : Assays for determination oxidatively modified proteins. Methods Enzymol., 233, 346-350 (1994)   DOI
9 中林敏郎, 木村進 : 食品と變色とその化學. 光琳書院, 東京, 日本, 223-289 (1967)
10 Do, J. H., Kim, K H., lang, J. G., Yang, J. W. and Lee. K.S. : Changes in Color Intensity and Components during Browning Reaction of White Ginseng Water Extract. Korean J. Food Sci. Technol., 21, 480-483 (1989)
11 Hashiba, H., Okuhara, A. and Iguchi, N. : Maillard reaction in food. Chemical Phy. and tech. Aspect (Oxford: Pergamon Press) 93-113 (1981)
12 Do, J. H., Lee, J. W., Lee, S. K. and Sung, H. S. : Development of New Red Ginseng product of Anti-aging Function. Ginseng study report (new development part), (1995)
13 Yamaguchi, N., Tokoo, Y. and Koyama, Y. : Studies on the browning reaction product yielded by reducing sugar and amino acid. Part 1. Effect of browing reaction products on the stability of fats contained in biscuits and cookies. J. Food Sci. & Technol. Japan, 11, 184-189 (1964)   DOI
14 Franzk, Cl. and Iwainsky, H. : Deut. Lebensm. Rundschau, 50, 252-257 (1954)
15 Anderson, R. H., Moran, D. H. Huntly, T. E. and Holahan, J.L. : Responeses of cereals to antioxidants. Food Technol. 17, 1587-1590 (1963)
16 Yamaguchi, N. and Koyama, Y. : Studies on the browning reaction poducts yielded by reducing sugar and amino acid. Part 1. Effect of the substance extracted from bisctits and cookies by several organic solvents on the stability of fat. J. Food Sci. & Technol. 14, 106-112 (1967a)   DOI
17 Lee, J. W., Lee, S. K, Do, J. H. and Shim, K H. : Water Soluble Browning Reaction Pigments of Korean Red Ginseng (Panax ginseng C.A Meyer). Korean J. Ginseng Sci; 19, 244-248 (1995)
18 Kim. D. Y. : Studies on the Browning of Red Ginseng. Korean Agricultural Chemical Society, 16, 60-77 (1973)
19 Kim, S. D., Do, J. H. and Oh, H. I. : Antioxidant Activity of Panax Ginseng Browning Products. J. Korean Agriculturral Chemical Society, 24, 161-166 (1981)
20 Choi, K J. and Kim, D. H. : The Characteristics and Antioxidant Activity of Non-enzymatic Browning Products from Fresh Ginseng Extracts and Those with Arginine or Glucose. Korean J. Ginseng Sci., 5, 8-14 (1981)
21 Lee, J. W., Lee, S. K., Do, J. H. and Shim, K. H. : Browning Reaction of Fresh Ginseng(Panax ginseng C.A Meyer) as Affected by Heating Temperature. Korean J. Ginseng Sci., 19, 249-253 (1995)
22 Blois, M. S. : Antioxidant determination by the use of a stable free radical. Nature. 1981, 1199-1202 (1958)
23 Kawashima, K. H. Itoh and Chibata, I. : Antioxidant effect of peptidein combination with sugar on autoxidant of edible oils. Agric. Biol. Chem. 45, 987-992 (1981)   DOI
24 Yu, B. P., Masoro, E. J. and Murata, Bertrand, I. : Life span study of SPF fischer 344 male rats fed libitum or restricted diets, Longevity, growth, lean body mass and disease. J. Gerontol., 37, 130-135 (1982)   DOI   ScienceOn
25 Lee, J. H., Kim, M. H., Im, S. S., Kim, S. H. and Kim. G. E. : Antioxidative Materials in Domestic Meju and Doenjang Separation of Hydrophilic Brown Pigment and Their Antioxidant Activity. J. Korean Soc. Food Nutr; 24, 604-613 (1994)
26 Yamaguchi, N. and Fujimaki, M. : Studies on browning reaction production from reducing sugars and amino acids. J. Food Sci. Technol., 20, 507-512 (1973)   DOI
27 Lee, J. W., Ko, H. R. and Shim, K. H. : Structural Characteristics of the water Soluble Browning Reaction Products Isolated from Korean Red Ginseng. Korean J. Food & Nutr; 11, 499-505 (1998)