• International Journal of Industrial Entomology and Biomaterials
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• v.9 no.2
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• pp.225-228
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• 2004

Superoxide dismutase (SOD) is an important enzyme which catalyzes superoxide radicals to hydrogen peroxide. A Cu, Zn sod-like gene was found in Bombyx mori nuclear polyhedrosis virus encoding 151 amino acids. To demonstrate its function, a recombinant virus named dsBmNPV with deleted sod gene was constructed. It was discovered that the sod gene was not essential for viral replication. Studies on growth of budded virus in BmN cells and superoxide dismutase and catalase activities in vivo after dsBmNPV infection showed that the titer of dsBmNPV decreased obviously comparing to wild type BmNPV, the sod gene was effective on genomic DNA replication of baculovirus, the peak of SOD activity of silkworm infected with wt-BmNPV appeared between 36 and 48 hrs post infection, and with dsBmNPV, it did not appear. And the changes of CAT activity after infection were similar to SOD activity.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1484-1487
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• 1998

Superoxide dismutase (SOD)-like activities of sixteen kinds of fruits, vegetable juice and commercial concentrates were measured by pyrogallol autoxidation method. The changes in SOD-like activity by heat treatment and the increase in SOD-like activity of apple juice mixed with fruits and vegetables were investigated. SOD-like activity of broccoli juice was 41.7%, the highest value among tested sample. SOD-like activities of strawberry juice, carrot concentrate, kiwi juice, radish juice and apple juice were 30.2, 30.0, 27.6, 26.7, 24.1 and 14.6%, respectively. SOD-like activity was increased generally after heat treatment at $95^{\circ}C$ until 20 min. SOD-like activity of apple juice was increased $20{\sim}35%$ by mixing with 20% of carrot concentrate, kiwi juice, strawberry juice, broccoli juice, respectively and particularly was increased 48% by mixing with 20% of raddish juice.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.865-869
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• 1996

Biological effect of aqueous extracts of 12 plants which showed superoxide dismutase (SOD)-like activity in vitro was evaluated using Drosophila melanogaster. Survival percentage of the flies was a criterion of effect when the flies were exported to paraquat, which generated superoxide anion radical in vivo. When flies were co-administered with paraquat and aqueous extracts of garlic, lettuce, kiwi, and nameko, they showed no defensive effect against of oxygen toxicity. If flies were exposed to 60 mM paraquat after adaptation to feed containing plant extracts with SOD-like activity for 10 days, however, survival percentage of flies fed with phytochemicals was $35{\sim}63%$ while that percentage of flies fed without phytochemical was only 11%. This result indicated that adaptation of flies to plant extracts with SOD-like activity could prevent the flies from oxidative injury. On the other hand, lettuce, kiwi, nameko, onion, persimmon, fern brake and cauliflower showed a reparative effect on an oxidative stress. Dropwort, shiitake, agaric mushroom and broccoli did not show such an effect.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.133-140
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• 2019

Antioxidant activities of Ulmus davidiana root and bark extracts were evaluated by various antioxidant tests, including DPPH radical-scavenging, nitric oxide-scavenging, superoxide anion radical-scavenging, and ABTS radical-scavenging assays, and superoxide dismutase (SOD)-like activity and reducing power analysis, along with the determination of total phenolic and flavonoid contents. Both the extracts showed strong antioxidant activities by these testing methods. Ulmus davidiana root extract possessed strong reducing power and nitric oxide-scavenging activity, and high scavenging activities against free radicals including the superoxide anion, and the ABTS and DPPH radicals, but a weaker scavenging activity of SOD. In contrast, the Ulmus davidiana bark extract exhibited a strong SOD-like activity, but all the other activities were weak. It was observed that the total phenolic and flavonoid contents of the Ulmus davidiana root extract were higher than those of the Ulmus davidiana bark extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.262-270
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• 2006

This study was performed to investigate the functional properties of roasted Pleurotus eryngii by the extraction conditions. Total phenolic compound content and electron donating ability (EDA) were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Nitrite scavenging ability increased as ethanol concentration in extracting solvent decreased. EDA decreased, SOD-like activity and nitrite scavenging ability increased as the extraction time increased. With the increase in extraction temperature, EDA and SOD-like activity decreased. But extraction temperature did not significantly affect the nitrite-scavenging ability With the increase in ratio of sample content to solvent, EDA, SOD-like activity and nitrite scavenging ability decreased. The results would be useful for understanding the extraction condition of roasted Pleurotus eryngii.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.19 no.3
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• pp.261-269
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• 2009

To evaluate the effect of antioxidant on the cytotoxicity induced by oxidative stress of reactive oxygen species (ROS) in cultured human skin melanocytes, colorimeric assay of XTT and tyrosinase activity assay were adopted after human skin melanocytes were preincubated for 2 hours in the media containing various concentrations of superoxide dismutase (SOD) before the treatment of hydrogen peroxide. Light microscopic study was carried out in same cultures. The results of this study were as follows 1. Cell viability of human skin melanocytes was significantly decreased by 30 and $40{\mu}M$ of hydrogen peroxide($H_2O_2$), respectively. 2. XTT50 was determined at $30{\mu}M$ after human skin melanocytes were treated with $10{\sim}40{\mu}M$ of hydrogen peroxide for 6 hours. 3. The cell viability of cultured human skin melanocytes pretreated with SOD was increased than that of cultured human skin melanocytes treated with $H_2O_2$ dose-dependently. 4. In tyrosinase activity of human skin melanocytes, the cell treated with SOD showed brown stain compared with $H_2O_2$ treated cells, dark stain. 5. In light microscopy, cultured human skin melanocytes exposed to $H_2O_2$ showed morphological changes such as the decreased cell number and cytoplasmic processes, compared with control. 6. In light microscopy, cultured human skin melanocytes pretreated with SOD showed the increase of cell number and cytoplasmic processes compared with $H_2O_2-treated$ group. From these results, it is suggested that oxidative stress of ROS such as $H_2O_2$ has cytotoxicity by showing the decreased cell viability, the increased tyrosinase activity and mophological changes of the decreased cell number and cytoplasmic processes. While, antioxidant like SOD was effective in the prevention of oxidative stress-mediated cytotoxicity by the increased cell viability, decreased tyrosinase activity and the protection of degenerative morphological changes in cultured human skin melanocytes.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.513-515
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• 1998

This study was performed to determine the contents of mineral and bioactive components in leek samples harvested at different times. Analysis of chlorophyll contents of leek harvested at different times showed the latest one (5th sample) had the highest level among samples. The leek harvested at the earliest (1st) had the highest amount of Fe, f and Cu while 5th sample was highest in Ca, Mn, P, Zn and Na contents. Lead (Pb) was not detected in any leek sample harvested at different times. SOD (superoxide dismutase)-like activity was the highest in leek harvested at the earliest.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Korean Journal of Pharmacognosy
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• v.41 no.4
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• pp.250-254
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• 2010

This study was presented to the physiological activities such as metal chelating capacity, superoxide dismutase-like activity, anti-inflammation, cytotoxicity from Zanthoxylum schnifolium fruit. The values for metal chelating capacity of 1 mg/mL of 70% EtOH and 70% MeOH extracts were 68% and 67%, respectively, it was shown that metal chelating capacity in a dose-dependent manner. The 100% EtOH and 100% MeOH extract exhibited strong superoxide dismutase-like activity. The highest SOD-like activity obtained from 100% EtOH was 51% at a concentration of 4 mg/mL. The all extracts of Zanthoxylum schnifolium fruit except $H_2O$ extract significantly decreased the concentration of LPS-induced NO in Raw 264.7 cells. The 100% EtOH, 100% MeOH and 70% EtOH extract represented the highest activity in the anti-inflammation properties in vitro. However, the 100% EtOH and 100% MeOH extracts has cytotoxicity in Raw 264.7 cells and it may affect cell viability. Conclude that 70% EtOH extract was most suitable for anti-inflammation. Our results revealed that the Zanthoxylum schnifolium fruit expected to physiological activities.

• Food Science and Preservation
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• v.13 no.6
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• pp.732-739
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• 2006

This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.