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http://dx.doi.org/10.3746/jkfn.2002.31.1.117

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

김종현 (마산대학 식품영양과)
류재두 (마산대학 임상병리과)
이한기 (마산대학 간호과)
박정희 (마산대학 간호과)
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. 117-123 More about this Journal
Abstract
This study was Performed to investigate the effect of kimchi intake on antiaging characteristics in the brain of senescence-accelerated mouse (SAM) in terms of free radical production and anti-oxidative enzymes. Two hundreds twenty SAM (20 mice) 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, 30% mustard leaf added Korean cabbage kimchi diet (MKCK) group, and mustard leaf kimchi diet (MLK) group. Concentrations of total free radical, OH radical and $H_2O_2$ of control group increased up to 123%, 262% and 174% of initial value (p<0.05) after one year. Increase in free radical production in kimchi groups due to aging was decreased by kimchi feeding. Among kimchi groups. MKCK and MLK groups showed greater inhibiting effect against free radical production than KCK. The concentration of TBARS in the bruin of control group also significantly increased up to 362% of initial value as aged (p<0.05) and production of TBARS in kimchi groups were decreased. When the activities of Cu, Zn-SOD, Mn-SOD, GSH-px and catalase of kimchi groups were compared to those of control at the same experimental period, anti-oxidative enzyme activities of kimchi groups were lower than those of control (p<0.05). But GSH/GSSG in kimchi groups were higher compared to control. In conclusion, decrease in free radical production and increase in anti-oxidative enzyme activities were observed from kimchi groups suggesting that kimchi might have important role on retarding aging. Among kimchi variety tested in this experiment, MKCK and MLK seem to have greater effect on inhibiting free radical production and increasing anti-oxidative enzyme activities than KCK.
Keywords
kimchi; brain; SAM; free radical; anti-oxidative enzyme;
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Times Cited By KSCI : 4  (Citation Analysis)
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