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http://dx.doi.org/10.9721/KJFST.2017.49.2.203

Effects of hot water extracts of roasted radish against renal oxidative stress induced by high-fat diet  

Jeon, Yeonhui (Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University)
Kim, Mijeong (Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University)
Han, Seongkyung (Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University)
Song, Yeong-Bok (Sejeon Co., Ltd.)
Song, Yeong Ok (Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.2, 2017 , pp. 203-208 More about this Journal
Abstract
The antioxidant and anti-inflammatory effects of roasted dried radish (RDR) against renal oxidative stress were examined in high-fat diet (HFD)-fed mice. The HFD was prepared by adding lard to chow diet to provide 50% of the calories from fat. Hot water extracts of dried radish (DR) or RDR were administered orally to mice at 237 mg/kg bw/day, whereas distilled water was administered as a vehicle for 12 weeks. Compared to the control group, renal reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substance level in the DR or RDR group were significantly decreased, whereas the glutathione level was increased (p<0.05). Protein expressions of antioxidant factors such as nuclear factor erythroid 2-related factor-2, heme oxygenase-1, glutathione S-transferase, superoxide dismutase, catalase, and glutathione peroxidase were significantly increased in the DR and RDR groups; however, nuclear factor-kappa B expression was suppressed (p<0.05). These antioxidant and anti-inflammatory effects of RDR were found to be significantly greater than those of DR.
Keywords
radish; roasting; kidney; antioxidant effect; anti-inflammatory effect;
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Times Cited By KSCI : 9  (Citation Analysis)
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