The purpose of this study was to develop functional bread containing Portulaca oleracea L. (0%, 1%, 3% or 5%). The weight was higher in the bread with Portulaca oleracea L. (POL), compared with the control bread. The height and volume were lower in the bread containing POL. As the concentration of POL increased, the pH decreased and the acidity increased. The sugar concentration (°Brix) and reducing sugar (%) decreased with increasing amounts of POL. On the hunter color system, L (lightness) and a (redness) values for the crumbs of breads with more POL were lower, but the b (yellowness) value was higher. Total phenolic compound contents increased with the addition of POL. Antioxidant activities such as DPPH and hydroxy radical scavenging activity for the breads with POL increased with increasing POL. The sensory test results showed that the over-all preference score for the breads containing POL were higher than those of the control.
We investigated the protective effects and mechanisms of red chicory extract (RCE) on scopolamine-induced memory impairment in mice. Antioxidant effects were investigated by measuring DPPH radical scavenging activity, and cell viability and intracellular ROS levels were examined by inducing cytotoxicity with L-glutamate in HT-22 cells. In addition, mice were administered orally with RCE (150 and 300 mg/kg). Memory was evaluated using Morris water maze (MWZ) and passive avoidance tests. Administration of SRCE 150 kg/mg significantly increased escape latency time (p<0.05) that was shortened by scopolamine. It further increased platform crossing numbers after 7 days of training in MWZ tests (p<0.05), which were significantly shortened by scopolamine, and prolonged latency (p<0.01) in passive avoidance tests. Biochemical findings showed significantly increased total glutathione (GSH) (p<0.05), glutathione S-transferase (GST) (p<0.01), and glutathione peroxidase (GPx) (p<0.01) in the mice administered RCE 150 mg/kg compared with the scopolamine-induced positive control. Glutathione reductase (GR) did not significantly differ between the RCE 300 mg/kg and scopolamine-induced groups (p<0.05). These results suggested that RCE has antioxidant activity and enhances scopolamine-induced cognitive impairment by attenuating oxidative stress. Key words:red chicory, scopolamine, morris water maze test, antioxidant enzyme
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