Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang

  • Ryu, Bog-Mi (Department of Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Ryu, Seung-Hee (Department of Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Kim, Mi-Jeong (Department of Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Lee, Young-Soon (Department of Food and Nutrition, Kyung Hee University) ;
  • Moon, Gap-Soon (Department of Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University)
  • Published : 2009.03.31
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Abstract

To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group. In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.

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References

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