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http://dx.doi.org/10.12925/jkocs.2019.36.3.985

Effects of Fermented Mulberry Leaves (Morus alba L.) on Oxidative Modification of Antioxidnat Enzymes  

Kang, Jung Hoon (Department of Biomedical Science, Cheongju University)
Publication Information
Journal of the Korean Applied Science and Technology / v.36, no.3, 2019 , pp. 985-994 More about this Journal
Abstract
Muberry (Morus alba L.) leaves fermented with Hericium erinaceum mycelium (MA-HE) were assessed for the protection against oxidative modification of antioxidant enzymes, Cu,Zn-superoxide dismutase(SOD) and ceruloplasmin(CP). MA-HE were shown to significantly inhibited oxidative modifications and inactivations of Cu,Zn-SOD and CP induced by peroxyl radical. Antioxidant activity of MA-HE evaluated using peroxyl radical scavenging assays. MA-HE showed 44.03% of peroxyl radical scavenging activity at $100{\mu}g/mL$. Thus, MA-HE protect the antioxidant enzymes from oxidative damage by the scavenging peroxyl radicals. The results suggested that MA-HE was effectively removed reactive oxygen species in cells, thereby protecting cytotoxicity caused by oxidative stress.
Keywords
oxidative modification; biological macromolecules; antioxidant activity; reactive oxygen species;
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