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http://dx.doi.org/10.5142/JGR.2007.31.4.203

Antioxidant activity of white ginseng extracts prepared by enzyme treatment on V79-4 cells induced by oxidative stress  

Kim, Young-Chan (Korea Food research Institute)
Yim, Joo-Hyuk (Korea Food research Institute)
Rho, Jeong-Hae (Korea Food research Institute)
Cho, Chang-Won (Korea Food research Institute)
Rhee, Young-Kyung (Korea Food research Institute)
Publication Information
Journal of Ginseng Research / v.31, no.4, 2007 , pp. 203-209 More about this Journal
Abstract
This study examined the extraction yields, total phenolic compounds content and the antioxidant activities on V79-4 cells of white ginseng extracts prepared by enzyme treatment. Yields of crude extract were 29.5-76%, and total phenolic compounds content showed 0.45-2.2% according to enzyme treatments. Pectinase treatment group showed the highest values of extraction yields and total phenolic compounds content. Pectinase and a-amylase treatment groups protected V79-4 cell viability(above 50%) against $H_2O_2$-induced oxidative damage. In the result of antioxidant enzyme activity evaluation in cells, enzyme treatments did not show the significant difference of SOD activity (p>0.05). However, pectinase treatment group exhibited increased CAT and GPx activities (p>0.05). Also, pectinase and protease treatment group inhibited MDA formation (>50%) in the lipid peroxidation protection experiment.
Keywords
Korean ginseng; enzyme treatment; antioxidant activity; V79-4;
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Times Cited By KSCI : 6  (Citation Analysis)
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