• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.5
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• pp.419-430
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• 1987

The damage of plasmid DNA by lipid peroxidation and its inhibition were investigated through the model system of DNA and linoleic acid at $37^{\circ}C$. The degree of DNA damage increased in proportion to the increase of concentration and peroxidation of linoleic acid. DNA damage induced from linoleic acid peroxidation was greatly inhibited by the addition of active oxygen scavengers, especially, singlet of oxygen scavenge$(\alpha-tocopherol,\;cysteine)$ and superoxide anion scavenger(superoxide dismutase, ascorbic acid) in reaction system. These active oxygens, such as superoxide anion and hydrogen peroxide were rapidly generated in the early stage of peroxidation (POV below 100 mg/kg) and also scanvenged by the addition of superoxide dismutase and catalase, respectively. Hydroperoxide isolated from autoxidised linoleic acid showed DNA damage. Hydroperoxide induced-DNA damage was not inhibited by active oxygen scavengers. Lipid oxidation products, malonaldehyde and hexanal, also influenced on the DNA damage. Accordingly, it is speculated that DNA damage by lipid oxidation products is due to active oxygens such as singlet oxygen and superoxide anion formed in the early stage of peroxidation, direct action of hydroperoxide and formation of low molecular carbonyl compound-DNA complex. Furthermore, DNA damage induced by lipid peroxidation was remarkably inhibited by the addition of active oxygen scavengers and natural antioxidative fractions extracted from garlic and ginger. These antioxidative fractions also suppressed the generation of active orygens and linoleic acid oxidation. It is assumed that the inhibition of DNA damage by garlic and ginger extracts is due to the scavenging effect of active oxygens and the inhibition of hydroperoxide and oxidation products formation.

• Korean Journal of Food Science and Technology
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• v.19 no.4
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• pp.311-316
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• 1987

The present paper was carried out to investigate the effects of active oxygen radicals on the DNA damage by linoleic acid peroxidation by using active oxygen scavengers in a linoleic acid-DNA system. DNA was greatly damaged by linoleic acid peroxidation, and the DNA damage was inhibited by the addition of active oxygen scavengers. Among active oxygen scavengers tested, ${\alpha}-tocopherol$ and superoxide dismutase greatly inhibited the DNA damage, but catalase and tris (hydroxymethyl) aminomethane didn't show such effects. Accordingly, singlet oxygen and superoxide anion greatly affected to the DNA damage occurring during linoleic acid peroxidation, and hydrogen peroxide was shown to participate in DNA damage in the early stage of peroxidation. And, the DNA damage by active oxygen radicals was mainly induced in the early stage of linoleic acid peroxidation.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.35-37
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• 2001

• Applied Biological Chemistry
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• v.46 no.1
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• pp.32-38
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• 2003

Seventy percent ethanolic extracts from commercially available 13 legumes were made to investigated their antioxidative activities by determining the reducing power, inhibitory effect on lipid peroxidation, scavenging activity against both superoxide radical and hydroxyl radical, together with inhibitory activity toward mitomycin C-induced oxidative damage of DNA. High level of reducing powers were detected in Yepat, Sokpiri, Yuweol-bean and Jeokdu. Inhibitory effects on lipid peroxidation were found ubiquitously in all extracts examined when employing the linoleic acid autoxidation system, whereas, only 3 legumes, Yepat, Namul-bean and Jeenuni-bean, were revealed marked inhibition in rabbit erythrocyte-ghost membrane lipid peroxidation system. Yepat, Namul-bean, Jeokdu and Jeenuni-bean showed great scavenging activities on superoxide radical, on the other hand, high level of hydroxyl radical scavenging activities were demonstrated in Sokpiri, Chungtae, Yepat and Jebi-bean. Ubiquitous inhibitory effects on mitomycin C-induced oxidative damage on DNA were found in all extracts tested, Among them, however, Yepat, Jeenuni-bean, Namul-bean, Nokdu and Jeokdu showed the higher level of inhibition. Taken together, we could assign Yepat, Jeokdu, Jeenuni-bean and Sokpiri, for the legume species highly functional on overall antioxidative activity.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.311-319
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• 2000

본 연구는 다기능성 지질신소재로 각광을 받고 있는 CLA를 육제품에 첨가하였을 때 제방의 산화를 억제시키는 효과에 대하여 연구하였다. 비육말기 돼지 사료에 LCA를 5% 첨가하여 생산한 동육 등심을 4$^{\circ}C$ 냉장고에에서 11일 동안 저장하면서 CLA 함량에 따른 지방산화정도(TBARS)에 대한 단순 상관도를 조사하였으며, 또한 CLA를 우욱 패티 제조에 0.05, r과 2%로 각각 첨가하여 제조한 후 4$^{\circ}C$에서 13일동안 저장하면서 pH, TBARS, 지방산 조성 및 CLA 함량을 조사하였다. TBARS의 단순상관도는 저장 11일째에 -0.804(p<0.001)으로 높은 상관관계를 나타낸 것으로 보아 CLA가 육내에 축적이 되면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 육내에 축정이 도면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 축정된 우육 패티를 soc장저장하면서 저장기간이 경과할수록 유의적으로 증가하였다.(P<0.05), 대조구에 비햐여 CLA 첨가구가 유의적으로 높은 pH를 보였으며,또한 CLA 첨가량이 증가할수옥 pH가 유의적으로 증가하는 현상을 보였다. (p<0.05). TBARS의 변화는 전 처리구에 저장 기간이 경과함에 EK라 유의적으로 증가하였다. (p<0.05)., 처리구간의 비교에서 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 TBARS를 보였으며 (p<0.05), EH한 CLA펌가량이 증가할수옥 유의적으로 낮은 TBARS를 보여 CLA 가 항상화작용이 있음을 알수 있었다. CLA 우육 패티의 지방산 조성은 CLA 첨가량이 증가할수옥 상대적으로 다른 종류의 지방산 함량이 감소하는 겨과를 보였다. 저장기간이 경과에 따른 변화는 없었다. CLA 함량의 변화는 CLA첨가량이 증가할수록 유의적으로 증가하였으며(p<0.05) 저장기간이 경과하여도 아무런 변화가 없어 화학적으로 안정한 물질이라 사료된다. 이상의 결과에서 CLA는 지방산화를 억제시켜 산화 안정성에 효과가 있는 것으로 사료되며, CLA를 육제품 제조시 첨가할 경우 품질 보존 효과가 잇음과 동시에 고기능성 육제품 생산이 가능하리아 사료된다.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.91-97
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• 2004

The antioxidative ability on the basis of reduced glutathione sulphydryl(GSH) level, the inhibition activities of linoleic acid peroxidation of cell free extract of Lactobacillus spp. and Bacillus spp. have been determined; Lactobacillus casei CU4114 contained the highest level of GSH among the probiotic strains with 25.15 ${\mu}$mole/g. Significantly high level of GSH occured in the intracellular cell free extract of Lactobacillus rhamnosus CU4201, Lactobacillus plantarum CU4203. The antioxidant activity and inhibition of linoleic acid peroxidation of cell free extract of Lactobacillus spp. and Bacillus spp. by thiobarbituric acid(TBA) assay have been shown to be significantly differed depending on the strains(P>0.01). Intracellular cell free extracts of L. acidophilus CU4111, L. casei CU4114, and strains of Bacillus coacillus revealed a significantly intensive inhibitory activity in the linoleic acid peroxidation reactions. Spearmans' rank correlation between inhibitory activity on linoleic acid peroxidation and cellular GSH levels of Lactobacillus spp. was analysed and the correlation quotient was 0.65 which means a significant positive correlation.

• Journal of Life Science
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• v.6 no.1
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• pp.66-71
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• 1996

Antioxidative activity of various solvent extracts from freeze dried Kimchi was studied during the oxidation process of linoleic acid mixture system. The aqueous model systems were used for the evaluation of antioxidative activity of solvent extracts during the oxidative reaction at 37$^{\circ}C$ by the determination of peroxide value. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid (64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer (pH 7.0). Water and methanol extracts of Kimchi had a considerable antioxidative activity with the inhibition of peroxides formation during the autoxidation of linoleic acid mixture in aqueous model systems. Antioxidative activity of 75% methanol extract of 7 day-fermented-Kimchi was relatively higher than that of others, however lower than alpa-tocopherol and butylated hydroxyanisol. The antioxidative effect of 75% methanol extract of 7 day-fermented-Kimchi was increased by the its concentration from 0.5% to 2.5% in the oxidation reactions of aqueous model systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1318-1322
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• 2003

This study was carried out to identify the biophysical utility of bioflavonoids by the determination of their antioxidative activities, radical scavenging activity and inhibitory effect on the ACE activity. The results obtained were as follows; All flavonoids experimented greatly inhibited the linoleic acid oxidation from the early period of oxidation, and the radical scavenging ability was also greater in genistein and daidzein than other flavonoids, generally showing donating ability. Rutin has the metal-chelating ability with C $u^{2+}$ and $Mg^{2+}$, which means to have the inhibitory effect on the promotive oxidation of lipid by metal ion. All flavonoids experimented inhibited the angiotensin converting enzyme (ACE) activity, which was greater in genistein and daidzein than other flavonoids.s.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.497-500
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• 2001

The purpose of this study was to investigate the extraction method and antioxidative activities of phenolic compounds from Korean red tail ginseng. Antioxidative activities of red tail ginseng were evaluated with its ability to donate hydrogen to DPPH, and to inhibit the oxidation of linoleic acid and LDL induced by $H_2O_2$ and $FeCl_2$, respectivly by measuring the MDA formation. Total phenolic compounds expressed as % caffeic acid were 0.80%, 0.12%, 0.06%, 0.03%, 0.01% when red tail ginseng was consecutively extracted with 60% ethanol for 5 times, most of the phenolic compounds was recovered in the extract obtained after 3 times of extraction. The extraction efficacy of 60% ethanol was superior to that of water in extraction phenolic compounds, and the efficacy did not change after evaporating the extract followed by dissolving with water. 60% ethanol extract of red tail ginseng had weak ability to donate hydrogen to DPPH. MDA determination showed the antioxidative effect with inhibition ratio of 72.23% on linoleic acid oxidation by addition of red tail ginseng extract at the concentration of 1,500 ppm. 22.52% of LDL oxidation was inhibited by addition of 250 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1399-1404
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• 2006

Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at $60^{\circ}C\;or\;150^{\circ}C$, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.