지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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The thermostability of antioxidant activity of dieckol, a phlorotannin isolated from brown seaweed Ecklonia cava was investigated. The thermostable antioxidant properties of dieckol were evaluated at 30, 60, and $90^{\circ}C$ for 7 days using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activities, and comparing its performance to that of ascorbic acid. The intracellular reactive oxygen species (ROS) scavenging activity and apoptotic body formation were investigated using DCF-DA assay and nuclear staining with Hoechst 33342, propidium iodide and flow cytometry. Dieckol treated at different temperatures during 7 days showed stable scavenging activities on towards DPPH and hydroxyl radicals. In addition, dieckol showed a stable protective effect against $H_2O_2$-induced apoptotic body formation in Vero cells. On the other hand, the radical scavenging activities and intracellular ROS scavenging activities of ascorbic acid, used as a positive control, were significantly decreased at $60^{\circ}C$ and $90^{\circ}C$ from on the 4th day and 3rd days, respectively. In conclusion, the results indicated that food grade antioxidant extracts containing dieckol derived from E. cava remain a stable during the temperatures encountered during the processing of food and cosmetics.
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참고문헌 (40)
참고문헌 신청
Ahn, G. -N. / 2007 / Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage / Eur. Food Res. Technol 226:71~79
Alwazeer, D. / 2003 / Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice / Int. J. Food Microbiol 89:21~29
Amarowicz, R. / 2000 / Antioxidant activity of various fractions of non-tannin phenolics of canola hulls / J. Agric. Food Chem 48:2755~2759
You-Jin Jeon / 2005 / Screening for Angiotensin 1-Converting Enzyme Inhibitory Activity of Ecklonia cava / Preventive Nutrition and Food Science 10(2):134~139
Choi, Y. / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom / Food Chem 99:381~387
Alwazeer, D. / 2003 / Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice / Int. J. Food Microbiol 89:21~29
Amarowicz, R. / 2000 / Antioxidant activity of various fractions of non-tannin phenolics of canola hulls / J. Agric. Food Chem 48:2755~2759
You-Jin Jeon / 2005 / Screening for Angiotensin 1-Converting Enzyme Inhibitory Activity of Ecklonia cava / Preventive Nutrition and Food Science 10(2):134~139
Choi, Y. / 2006 / Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom / Food Chem 99:381~387
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