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http://dx.doi.org/10.3746/jkfn.2002.31.1.109

The Effect of Kimchi Intake on Production of Free Radicals and Anti-oxidative Enzyme Activities in the Liver of SAM  

김종현 (마산대학 식품영양과)
권명자 (한국화학연구소 스크리닝안전성연구센타)
이소영 ((주)정식품 중앙연구소)
류재두 (마산대학 임상병리과)
문갑순 (인제대학교 식품과학부)
최홍식 (부산대학교 식품영양학과 및 김치연구소)
송영옥 (부산대학교 식품영양학과 및 김치연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.1, 2002 , pp. 109-116 More about this Journal
Abstract
This study was performed to investigate the effect of kimchi intake on antiaging characteristics in liver of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzyme activities. Two hundred twenty SAM were divided into four groups and fed kimchi diet for 12 months. Experimental groups were kimchi free AIN-76 diet (control) group, Korean cabbage kimchi diet (KCK) group, mustard leaf added (30%) Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Amount of freez-dried kimchi added to the diet was 5% that is equivalent to 50 g of fresh kimchi. Concentrations of total free radical, OH radical, $H_2O$$_2$in the liver significantly increased as aged (p<0.05). But those free radical concentrations from kimchi diet groups were lower than those of control (p<0.05). Among kimchi groups, MKCK and MLK groues showed greater inhibiting effect than KCK. Antioxidant enzyme activities of Cu, Zn-SOD, Mn-SOD, GSH-px, catalase and GSH/GSSG in kimchi groups were significantly increased (P
Keywords
kimchi; SAM; liver; free radical; anti-oxidative enzyme;
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Times Cited By KSCI : 4  (Citation Analysis)
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