• Title/Summary/Keyword: enzymatic antioxidant

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γ-Aminobutyric acid (GABA) confers chromium stress tolerance in mustard (Brassica juncea L.) seedlings by modulating the antioxidant defense and glyoxalase systems

  • Al Mahmud, Jubayer;Hasanuzzaman, Mirza;Nahar, Kamrun;Rahman, Anisur;Hossain, Md. Shahadat;Fujita, Masayuki
    • Proceedings of the Korean Society of Crop Science Conference
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    • 2017.06a
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    • pp.235-235
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    • 2017
  • Chromium (Cr) toxicity is hazardous to the seed germination, growth, and development of plants. ${\gamma}$-Aminobutyric acid (GABA) is a non-protein amino acid and is involved in stress tolerance in plants. To investigate the effects of GABA in alleviating Cr toxicity, we treated eight-d-old mustard (Brassica juncea L.) seedlings with Cr (0.15 mM and 0.3 mM $K_2CrO_4$, 5 days) alone and in combination with GABA ($125{\mu}M$) in a semi-hydroponic medium. The roots and shoots of the seedlings accumulated Cr in a dose-dependent manner, which led to an increase in oxidative damage [lipid peroxidation; hydrogen peroxide ($H_2O_2$) content; superoxide ($O{_2}^{{\cdot}-}$) generation; lipoxygenase (LOX) activity], MG content, and disrupted antioxidant defense and glyoxalase systems. Chromium stress also reduced growth, leaf relative water content (RWC), and chlorophyll (chl) content but increased phytochelatin (PC) and proline (Pro) content. Furthermore, supplementing the Cr-treated seedlings with GABA reduced Cr uptake and upregulated the non-enzymatic antioxidants (ascorbate, AsA; glutathione, GSH) and the activities of the enzymatic antioxidants including ascorbate peroxidase (APX), monodehydroascorbate reductase (MDHAR), dehydroascorbate reductase (DHAR), glutathione reductase (GR), glutathione peroxidase (GPX), superoxide dismutase (SOD), catalase (CAT), glyoxalase I (Gly I), and glyoxalase II (Gly II), and finally reduced oxidative damage. Adding GABA also increased leaf RWC and chl content, decreased Pro and PC content, and restored plant growth. These findings shed light on the effect of GABA in improving the physiological mechanisms of mustard seedlings in response to Cr stress.

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Cytoprotective Effect of a Neutrase Enzymatic Hydrolysate Derived from Korea Pen Shell Atrina pectinata Against Hydrogen Peroxide -Induced Oxidative Damages in Hepatocytes (산화적 손상에 대한 키조개(Atrina pectinata) 효소 가수분해물의 간세포 보호 효과)

  • Han, Eui Jeong;Shin, Eun-Ji;Kim, Kee-Woong;Ahn, Ginnae;Bae, Tae Jin
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.53 no.1
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    • pp.123-131
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    • 2020
  • In this study, we investigated the protective effects of a Neutrase enzymatic hydrolysate derived from Korea pen shell Atrina pectinata (APN) against hydrogen peroxide (H2O2)-induced oxidative damage in hepatocytes. First, we confirmed that APN has antioxidant activities by scavenging 2,2-azino-bis (3-ethylbenzthiazoline)-6-sulfonic acid radical (ABTS+) and H2O2 and increasing oxygen radical absorbance capacity (ORAC) value. Also, the treatment of APN increased the cell viability by reducing the intracellular reactive oxygen species (ROS) production in H2O2-stimulated hepatocytes. In addition, APN decreased the sub-G1 DNA contents and the apoptotic body formation increased by H2O2 stimulation. Moreover, APN modulated the protein expression of apoptosis related molecules (Bcl-2, Bax and p53) by suppressing the activation of nuclear factor NFkB and ERK/p38 signaling in H2O2-stimulated hepatocytes. Furthermore, APN led to the activation of Nrf2/HO-1signaling known as antioxidant systems. These results suggest APN protects hepatocytes against oxidative damages caused by H2O2 stimulation.

Improvement on the Antioxidant Activity of Instant Noodles Containing Enzymatic Extracts from Ecklonia cava and Its Quality Characterization (감태 효소 추출물을 이용한 즉석 국수의 항산화성 개선 및 품질 특성)

  • Heu, Min-Soo;Yoon, Min-Seok;Kim, Hyung-Jun;Park, Kwon-Hyun;Lee, Jong-Hyun;Jo, Mi-Ran;Lee, Jung-Suk;Jeon, You-Jin;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.5
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    • pp.391-399
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    • 2010
  • This study was conducted to improve the antioxidative activity of instant noodles containing enzymatic extracts from Ecklonia cava (EEC). EEC has relatively better antioxidative activity than extracts from other indigenous plants in Jeju Island. The EEC (2.5 mg/mL) had 82.5% for the hydroxy radical, 78.4% for the DPPH radical, and 64.9% for the superoxide anion radical scavenging activities, and 65.2% for the cell viability (100 ${\mu}g/mL$). According to the texture of the dough, the DPPH free radical scavenging of uncooked instant noodles, sensory evaluation of cooked instant noodles, and turbidity of the cooking drip, the optimal EEC concentration was 1.8% for the instant noodles. The major amino acids in the instant noodles with EEC were glutamic acid (24.2%), proline (10.2%), valine (10.0%), and isoleucine (12.3%). The zinc and iron in the instant noodles were enhanced by adding 1.5-1.8% EEC. The antioxidant activity of instant noodles with EEC was 75.4% for the hydroxy radical, 74.1% for the DPPH radical, and 51.2 % for the superoxide anion radical scavenging activities.

Biological Activity and Inhibition of Non-Enzymatic Glycation by Methanolic Extract of Rosa davurica Pall. Roots

  • Hu, Weicheng;Han, Woong;Jiang, Yunyao;Wang, Myeong-Hyeon;Lee, Young-Mee
    • Preventive Nutrition and Food Science
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    • v.16 no.3
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    • pp.242-247
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    • 2011
  • The methanolic extract of Rosa davurica Pall. roots exhibited strong antioxidant activity in a 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging assay and was found to be a dose-dependent inhibitor of non-enzymatic formation of advanced glycation end products (AGEs), which are relevant to diabetes complications. HPLC-diode array detector (DAD) analysis of the R. davurica Pall. root extract led to the identification of four compounds: hydrocaffeic acid, catechin, epicatechin, and ellagic acid. Catechin was present in the largest amount and exhibited high antiglycation activity. A CYP3A4 assay was used to investigate potential interactions between drugs and the extract, and results suggest that the R. davurica Pall. root extract had moderate potential for interfering with drug metabolism. The R. davurica Pall. extract did not display anti-inflammatory activity on the level of that for tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) in a lipopolysaccharide (LPS)-stimulated macrophage assay; however, the extract did exhibit low to moderate immunostimulatory activity in a pro-inflammatory macrophage assay. Therefore, we conclude that R. davurica Pall. root is a promising anti-AGE agent with low to moderate risks of associated inflammation or drug interaction.

Antioxidant Activity of Brown Seaweed, Ecklonia maxima, Collected from South Africa (남아프리카공화국 갈조류 Ecklonia maxima 줄기의 항산화 활성 평가)

  • Choi, Ye-Ji;Kim, Hyun-Soo;Je, Jun-Geon;Wang, Lei;Jeon, You-Jin
    • Journal of Marine Bioscience and Biotechnology
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    • v.11 no.1
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    • pp.29-35
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    • 2019
  • In the present study, the alcoholic and enzymatic extracts of Ecklonia maxima were prepared and their antioxidant activities were evaluated via the free radical scavenging activities. The lyophilized seaweed powder was extracted by 70% ethanol and the resultant extract was obtained, named as the alcoholic extract of E. maxima stem (EMSE) obtained. The residue after EMSE preparation was continuously by Celluclast-assistant extraction and then the obtained enzymatic extract was identified as polysaccharides-rich extract of E. maxima stem (EMSP). The results indicated that the extraction yields of EMSE and EMSP were 2.18% and 5.43%, respectively. In addition, the free radical scavenging activities of EMSE and EMSP were determined using an electron spin resonance (ESR) spectrometer. EMSE containing 5.36% of polyphenol and 1.56% of polysaccharide scavenged DPPH and alkyl radicals at the $IC_{50}$ values of 0.48 and 0.63 mg/mL, respectively. EMSP containing 0.33% of polyphenol and 41.58% of polysaccharide showed at the $IC_{50}$ values of 0.33 and 0.55 mg/mL, respectively. These results demonstrate that EMSP containing a high amount of polysaccharides possesses a strong free radical scavenging activity which might be a potential ingredient in pharmacological and cosmeceutical industries.

Quality Stability and Antioxidant Activity of Red Ginseng Stored for Long Periods (장기저장 홍삼의 품질안정성과 항산화효과)

  • Choi K.J.;Lee K.S.;Ko S.R.;Jang J.G.;Park J.D.;Kim M.W;Sung H.S
    • Proceedings of the Ginseng society Conference
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    • 1988.08a
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    • pp.99-107
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    • 1988
  • Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

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Effect of Enzymatic Hydrolysis by Proteases on Antioxidant Activity of Chungkukjang (단백질 분해 효소 처리가 청국장의 항산화 활성에 미치는 영향)

  • Park, Min-Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.327-333
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    • 2011
  • Chungkukjang and soybean powder were enzymatically hydrolyzed with 20, 100 and 500 mAU of 3 commercially available proteases (alcalase 2.4L, protamex and neutrase 0.8L) at $50^{\circ}C$ for 120 min. The degree of hydrolysis and antioxidant activities of hydrolysates were comparably evaluated. Alcalase and protamex yielded higher content of peptide compared to neutrase in both Chungkukjang and soybean powder hydrolyzed samples. Both Chungkukjang and soybean hydrolysates showed also greater increases of antioxidant activities compared to those prepared with neutrase. The rates of increment of DPPH, ABTS and hydroxyl radical scavenging activities were similar between Chungkukjang and soybean powder hydrolyzates. These results show that alcalase and protamex are not specific for Chungkukjang but enhance its antioxidant activity.

Consumption of Jeju Ground Water Containing Vanadium Components Enhances Hepatic Antioxidant Defense Systems in ob/ob Mice (비만 마우스 간의 항산화시스템에 대한 바나듐 함유 제주지하수의 증강효과)

  • Kim, A-Reum-Da-Seul;You, Ho-Jin;Hyun, Jin-Won
    • Journal of Life Science
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    • v.22 no.1
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    • pp.1-6
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    • 2012
  • The present study examined the effects of consumption of Jeju ground water containing vanadium components on oxidative stress in obese (ob/ob) mice. Intake of Jeju ground water decreased the generation of oxidative stress induced-lipid peroxidation in the liver of ob/ob mice It also enhanced the enzymatic antioxidant defense system by increasing the protein expression and activity of superoxide dismutase, catalase, and glutathione peroxidase in liver tissues. Jeju ground water intake also upregulated the intracellular content of reduced glutathione. The induction of antioxidant enzyme expression by consumption of Jeju ground water was mediated by the erythroid transcription factor NF-E2 (Nrf2). Increased nuclear expression of phospho Nrf2 was observed in ob/ob mouse liver cells following ntake of Jeju ground water. These results suggest that consumption of Jeju ground water stimulated the antioxidant defense system in the livers of ob/ob mice via induction of Nrf2.

Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white

  • Thammasena, Rommanee;Liu, Deng Cheng
    • Asian-Australasian Journal of Animal Sciences
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    • v.33 no.9
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    • pp.1487-1496
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    • 2020
  • Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties. Methods: DDEWP was hydrolyzed by three proteases, including pepsin (PEP), Bacillus spp. (BA) and natokinase (NAT) with three different enzyme concentrations (0.1%, 0.3%, and 0.5%), individually. The important key hydrolysis parameters such as hydrolysis degree, yield, antioxidant and antimicrobial activity were evaluated in this experiment. Results: The results showed that the degree of hydrolysis (DH) of all treatments increased with increasing hydrolysis time and protease concentrations. The antioxidant and antimicrobial activities of the hydrolysates were affected by type and concentration of protease as well as hydrolysis time. Hydrolysis of PEP significantly (p<0.05) obtained the highest yield of hydrolysates, however, both of BA and NAT showed substantially lower DH values and still did not exceed 5% by the end of hydrolysis. Among the different hydrolysates, PEP exhibited significantly higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than BA and NAT. All DDEWP hydrolysates from PEP had low ferrous ion chelating activity (<37%) that was significantly lower than that of NAT (>37% to 92%) and BA (30% to 79%). Besides, DDEWP hydrolysates of PEP presented significantly higher reducing power than BA and NAT. In antimicrobial activities, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa were not effectively inhibited by any DDEWP hydrolysates of PEP except for Staphylococcus aureus. Especially, the excellent antibacterial activity against S. aureus only was displayed in DDEWP hydrolysates of PEP 0.1%. Conclusion: DDEWP hydrolysates from PEP demonstrated significantly better DH, yield, DPPH radical scavenging activity and reducing power, furthermore, had excellent inhibitory on S. aureus due to large clear zone and moderated inhibitory in bactericidal inhibition.

Antioxidant Effect of Enzymatic Hydrolysate from Sargassum thunbergii Using Vibrio crassostreae PKA 1002 Crude Enzyme (Vibrio crassostreae PKA 1002 유래 조효소액에 의한 지충이 (Sargassum thunbergii) 분해물의 항산화 효과)

  • Bark, Si-Woo;Kim, Koth-Bong-Woo-Ri;Kim, Min-Ji;Kang, Bo-Kyeong;Pak, Won-Min;Ahn, Na-Kyung;Choi, Yeon-Uk;Park, Ji-Hye;Bae, Nan-Young;Lim, Sung-Mee;Ahn, Dong-Hyun
    • Microbiology and Biotechnology Letters
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    • v.43 no.2
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    • pp.105-111
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    • 2015
  • An alginate degrading enzyme from the Vibrio crassostreae PKA 1002 strain was used to hydrolyze the water extract of Sargassum thunbergii. To obtain the optimum degrading conditions for the S. thunbergii water extract, the mixture of the water extract and enzyme was incubated at 30℃ for 0, 3, 6, 12, and 24 h, and its alginate degrading ability was measured by reducing sugar and viscosity. A temperature of 30℃ for a period of 6 h was found to be the optimal condition for the enhancement of the alginate’s degrading ability. The pH of the enzymatic hydrolysate was not significantly different from that of the water extract. Overall lightness decreased, but redness and yellowness increased after enzymatic hydrolysis. Total phenolic compounds did not differ between the water extract and the enzymatic hydrolysate. DPPH radical scavenging activity and the reducing power of the enzymatic hydrolysate were lower than those of the water extract. However, the chelating effect of the enzymatic hydrolysate (80.08% at 5 mg/ml) was higher than that of the water extract (62.29%). These results indicate that the enzymatic hydrolysate possesses an anti-oxidant activity by way of the action of the chelating effect.