• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.622-626
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• 1991

Antioxygenic effects of browning reaction product(BRP) obtained from 2M L-ascorbic acid(AsA) solution by heating at $85^{\circ}C$ were investigated. BRP obtained from AsA solution(pH 2.30) without pH adjusting showed slightly antioxygenic effect. As heating time increased, powers of antioxygenic activity of BRP did not increase. Retained AsA after heating did not effect antioxygenic activity of AsA solution. After adjusting pH of AsA solution to 2.3, 4.0, 7.0, 9.0 and 11.5 respectively, BRP were obtained from these AsA solution by heating at $85^{\circ}C$ for 15 hrs. Among these BRPs, BRPs of pH 2.3 and 4.0 showed no antioxygenic effect, lower browning degree and higher retained AsA, but had stronger reducing power. While those of pH 7.0, 9.0 and 11.5 had stronger antioxygenic activity, higher browing degree and lower retained AsA, but showed weaker reducing power. After adjusting pH of AsA solution to 7.0, antioxygenic activities of BRP which was obtained from this AsA solution by heating respectively at $85^{\circ}C$ for 0, 3, 5, 10, 15 and 25 hrs increased in proportion to heating time.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1998.11a
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• pp.162-162
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• 1998

Various natural compounds act as antioxidants in protection against lipid peroxidation. Lipid peroxidation yields a variety of decomposition products which have been implicated in not only decreasing the nutritional value of food, but also in developing an off-flavor and toxic substances. As a source of safer and more effective natural antioxidants of natural origin have been widely investigated. Some Indonesian plants have evaluated for their antioxidative activity, and suggested the possible existence of various antioxygenic compounds in them. We attempted to study such antioxygenic compounds with simple method evaluation. As we are interested in the natural product compounds, we examined of several sample such as edible sea-weeds, and some edible fruits. Sea-weed, Eisenia bicyclis, one of the edible brown algae, exhibited the activity. As a traditional food additive consumed by Indonesian, Garcinia parvifolia is used as taste supplement in region West Sumatra, have been studied. Our current studies on the semi-polar fractions shows the activity by the thiocyanate method test. Another sample, Garcinia mangostana, a famous fruit with sweet taste, the part kernel have also evaluated. The acidic fraction of the extract showed antioxidative activity. Some other active components were found in the neutral and BuOH fractions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.4
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• pp.273-281
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• 1987

In this work the antioxidant effects of browning reaction products prepared by xylose-tryrtophan reaction system were discussed. The antioxygenic brown pigments were separated by solvent extraction, and column chromatography and isolated by gel filteration. The functional groups of the brown pigments which had antioxidant activity were examined. The brown pigments extracted with methanol showed antioxidant effect and were fractionated in 5portions on DEAE-cellulose column. The elutes with methanol: acetic acid(10:30 v/v sol n(A), methanol: chloroform(95:5 v/v) sol n(C), and chloroform: acetic acid(10:30 v/v) sol n(E) only showed antioxidant activity and their compositions were 22.43, 21.51 and $34.43\%$ respectively. When each fraction on DEAE-cellulose column was reseparated on Sephadex LH-20 column, 2 fractions were obtained from portion A and C respectively. Molecular weights of A, C and E fraction of brown pigments were from 2,600 to 3,700. By elucidation of IR spectra, the pigment fractions which showed a strong antioxidant activity were tearing the indole group. It is suggested that the antioxidant function of the brown pigment is due to hydroxy and amino group. A higher activity of the brown pigment fraction E might be attributed to carboxylic acid or carboxylic ester compounds.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.1-9
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• 1986

In order to isolate and clarify the antioxygenic substances from the browning reaction products, the antioxidant activity of various amino acids and their browning reaction products were measured when they were reacted with xylose. Among nonpolar amino acids Met and Trp appeared to have stronger antioxidant effect than others. Most of polar and basic amino acids, however, did not have antioxidant activity. Ser and Cys showed a rather slight prooxidant effect. The browning reaction products of Trp and His had a higher level of antioxidant activity than that they were reacted as free amino acids. But the browning product of Met did not show the antioxidant activity. When all amino acids were divided on their polar characteristics, the higher optical density of the browning reaction products showed, the stronger antioxidant activity revealed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.326-333
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• 1984

The oxidation rate of krill lipids is very slow and no peroxides are accumulated even after long storage. By means of various chromatographic techniques and mass spectrophotometry, the primary antioxidant has been identified as ${\alpha}$-tocopherol. The phospholipid fractions did not show any antioxidative activity but peroxide-decomposing properties of total lipids depended upon the phospholipid contents. The peroxide-decomposing activities of phospholipids were due to the presence of polar materials generated during the storage. The most peroxide-decomposing fractions of oxidized krill lecithin by DEAE-cellulose column chromatography was low-molecule fraction (mean molecular weight: 182) and high-molecule fraction (mean molecular weight: 1942) was the next. The separation of peroxide-decomposing properties from low-molecule fraction was achieved by partitioning between chloroform and methanol/water. The methanol/water fraction showed strong peroxide-decomposing activities and main component of this fraction was assumed hydroxyamine compounds derived from choline.

• Korean Journal of Food Science and Technology
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• v.14 no.2
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• pp.130-135
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• 1982

The antioxidative action of petroleum ether, chloroform, chloroform-methamol (2 : 1, v/v), methanol and methanol-water extracts of Panax ginseng roots in the autoxidation of mixed methyl esters of unsaturated fatty acids (MEUFA) was investigated in vitro. All of the extracts of Panax ginseng roots possessed antioxidative activity and inhibited the formation of hydroperoxides in the autoxidation of mixed methyl esters of unsaturated fatty acids (MEUEA). The induction period in the autoxidation of MEUFA was extended by the addition of each extract. The antioxidative activity was more prominent with chloroform and chloroform-methanol (2 : 1, v/v) extracts than with other extracts. The antioxidative activity of each extract estimated by Olcott's oven test and the measurement of peroxide value (POV) showed a similar tendency. From the results obtained, it was conclude that extracts of Panax ginseng roots had remarkable antioxidative activity in the autoxidation of MEUFA in vitro.

• Applied Biological Chemistry
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• v.34 no.2
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• pp.168-173
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• 1991

The uptake of $Mn^{+2}$, a metal cofactor Mn-SOD, by rice seedings resulted in not only a substantial increase in SOD activity in leaf tissues of the plants, but also a significant enhancement of their cold tolerance : the relative extent of the cold tolerance appeared to accord with relative level of the SOD activity. In contrast, $Fe^{+3},\;Cu^{+2}$ and $Zn^{+2}$, which are the cofactors of Fe-SOD and Cu/Zn-SOD, were found to be ineffective for increasing the SOD activity as well as for improving the chilling-resistant capacity of the plants. The results suggest that Mn-SOD, which is most likely induced by its substrate(superoxide) and activated by the presence of $Mn^{+2}$a at high level, is the enzyme acting as an active component of the defense system against low temperature stress in rice plants. In addition, the application of abscisic acid which has been know to protect to some extent certain plants from chilling injury brought about an increase in SOD activity in rice tissues, providing another affirmative information for the crucial role of SOD under the circumstance of cold stress in plants.

• Journal of Periodontal and Implant Science
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• v.41 no.1
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• pp.10-16
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• 2011

Purpose: Avulsed tooth can be completely recovered, if sound periodontal ligament (PDL) of tooth is maintained. Although a lot of storage solutions have been explored for the better storage of avulsed tooth, there is a shortcoming that the preservation time is much short. On the other hand, there has been studies that (-)-epigallocatechin-3-gallate (EGCG), the most abundant polyphenol in green tea, which is related to the anti inflammatory, antioxygenic, and antibacterial effects, allows the successful preservations of tissues and cells. This study evaluated the effect of EGCG on avulsed-teeth preservation of Beagle dogs for a period of time. Methods: The atraumatically extracted teeth of Beagle dogs were washed and preserved with 0/10/$100\;{\mu}M$ of EGCG at the time of immediate, period 1 (4 days in EGCG-contained media and additional 1 day in EGCG-free media), period 2 (8 days in EGCG-contained media and additional 2 days in EGCG-free media) and period 3 (12 days in EGCG-contained media and additional 2 days in EGCG-free media). Then, the cell viabilities of preserved teeth was calculated by dividing optical density (OD) of 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay with OD of eosin assay to eliminate the measurement errors caused by the different tissue volumes. Results: From the results, the immediately analyzed group presented the highest cell viability, and the rate of living cells on teeth surface decreased dependent on the preservation period. However, the $100\;{\mu}M$ of EGCG-treated group showed statistically significant positive cell activity than EGCG-free groups throughout preservation periods. Conclusions: Our findings showed that $100\;{\mu}M$ EGCG could maintain PDL cell viability of extracted tooth. These results suggest that although EGCG could not be a perfect additive for tooth preservation, it is able to postpone the period of tooth storage. However, further in-depth studies are required for more plausible use of EGCG.