Antioxidant Activity of Soy-sprout Extracts Prepared by Enzyme and Ultra High Pressure

Sung, Hea Mi; Kim, Sook Jeong; Kim, Kyoung Mi; Yun, Su Kyoung; Jung, Hyun Jung; Kim, Tae Yong; Wee, Ji Hyang

doi:10.3746/jkfn.2014.43.8.1228

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…The ABTS radical scavenging capacity can be analyzed to measure the oxidative capacity of the extract because the antioxidants in the sample react with the ABTS radicals generated by the reaction of the ABTS solution with potassium persulfate. The blue-green color of the radicals is decolorized, indicating a change in absorbance [36]. SOD is an enzyme involved in the scavenging of superoxide formed in the body and converts ROS formed by rancidity into H 2 O 2 , which is converted into harmless water and oxygen molecules to protect cells from ROS [37].…”

Section: Discussionmentioning

confidence: 99%

Protective Effects on Neuronal SH-SY5Y Cells and Antioxidant Activity of Enzymatic Hydrolyzate from Silkworms Fed the Leaves of Cudrania tricuspidata

An,

Jung,

Han

2024

Applied Sciences

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We investigated the antioxidant activity and neuroprotective effects of an enzymatic hydrolyzate from silkworms fed the leaves of Cudrania tricuspidata (ESLC) produced by enzymatic treatment. The proteins in silkworms fed the leaves of Cudrania tricuspidata (SLC) were effectively hydrolyzed using enzymatic treatment. The total polyphenols of ESLC were significantly higher, and the superoxide dismutase-like activity and 2,2′-azino-bis (3-thylbenzothiazoline-6-sulfonicacid) diammonium salt radical scavenging capacity of ESLC were significantly increased compared to the SLC group. We evaluated the properties of ESLC to protect SH-SY5Y cells from H2O2-induced oxidative stress. The viability rate of SH-SY5Y neuroblastoma cells was significantly restored when treated with ESLC at a concentration of 100 μg/mL or 250 μg/mL. Furthermore, the mitogen-activated protein kinase (MAPK) pathway was investigated, and ESLC significantly inhibited the phosphorylation of c-Jun N-terminal kinase (JNK), extracellular signal-regulated kinase (ERK), and p38. Therefore, ESLC can potentially be used as an antioxidant. The polyphenol content increases owing to hydrolysis through enzymatic treatment, which increases the antioxidant effect and inhibits the phosphorylation of JNK, ERK, and p38 by activating the MAPK pathway, which inhibits cell death from oxidative stress and exerts cytoprotective effects.

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Section: Discussionmentioning

confidence: 99%

Protective Effects on Neuronal SH-SY5Y Cells and Antioxidant Activity of Enzymatic Hydrolyzate from Silkworms Fed the Leaves of Cudrania tricuspidata

An,

Jung,

Han

2024

Applied Sciences

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Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats

Heo,

Min,

Park

et al. 2024

Food Sci. Preserv.

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This study examined the effects of a soybean sprouts mixture containing 1.5% Hovenia dulcis Thunb. fruit concentrate (SHM) on relieving hangovers and improving liver function in chronically alcohol-treated rats. The ampelopsin and L-asparagine contents in the SHM were 10.52, 35.19 ppm. When chronic alcohol-induced rats were treated with SHM, the body weight increased and the liver weight decreased. The serum alcohol and acetaldehyde concentrations were lowest in the SHM group, and the hepatic ADH and ALDH activities were highest in the SHM group. Chronic alcohol induction increased the activity of liver function indicator enzymes such as ALT, AST, and GGT, but the activity was decreased significantly with the SHM treatment. The triglyceride content in hepatic and serum blood samples was lowest in the SHM group. The serum total cholesterol and LDL cholesterol contents decreased in the SHM group, and the HDL cholesterol content increased. The color of the hepatic observed morphologically in the SHM group was reddish brown, and the size and number of lipid droplets in the hepatic observed pathologically decreased. The hepatic and serum lipid peroxidation content of the SHM group decreased. The hepatic and serum GSH content increased in the SHM group. Therefore, SHM can be a functional food that can help hangovers and improve liver function.

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Physicochemical Properties and Volatile Flavor Compounds of Unripe Peach Sugaring Solutions with Pectinase

Hwang

Kim

Park

et al. 2021

JKFN

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This study investigated the effects of pectinase treatment on the physicochemical properties, antioxidant capacities, and volatile flavor compounds of unripe peach sugaring solutions. Three different unripe peaches including white peach, nectarine, and yellow peach were mixed with fructooligosaccharide, and treated with or without pectinase, and stored for 5 weeks. The pectinase treatment in unripe peach sugaring solutions increased the content of soluble solids and titratable acidity while it decreased pH when compared to the non-treated sample. The content of free sugars such as fructose and glucose increased with the pectinase treatment, but maltose was not detected in all varieties. Organic acid content, citric acid, malic acid, and succinic acid were diminished, whereas tartaric acid, lactic acid, and acetic acid increased after pectinase treatment. Among the unripe peach varieties, white peach showed the highest radical scavenging activity, regardless of the pectinase treatment, in both 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonic acid assays. On the other hand, pectinase treatment caused an increase in antioxidant activity in all peach varieties. The content of phenolic compounds and flavonoids increased in all varieties following pectinase treatment. The total content of phenolic compounds was the highest in white peach, and the total flavonoid content was the highest in nectarine. In gas chromatography/mass spectrometry (GC/MS) analysis, 15 volatile flavor compounds were identified including 9 aldehydes, 2 esters, 1 acid, 1 alcohol, and 2 other types. In all varieties, volatile flavor compounds increased with pectinase treatment. Taken together, it can be concluded that pectinase treatment improved overall quality characteristics of unripe peach sugaring solution.

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Antioxidant Activity of Soy-sprout Extracts Prepared by Enzyme and Ultra High Pressure

Cited by 3 publications

References 18 publications

Protective Effects on Neuronal SH-SY5Y Cells and Antioxidant Activity of Enzymatic Hydrolyzate from Silkworms Fed the Leaves of Cudrania tricuspidata

Protective Effects on Neuronal SH-SY5Y Cells and Antioxidant Activity of Enzymatic Hydrolyzate from Silkworms Fed the Leaves of Cudrania tricuspidata

Effects of a soybean sprouts mixture containing Hovenia dulcis Thunb. fruit concentrate on hangover relief and liver function improvement in chronically alcohol-treated rats

Physicochemical Properties and Volatile Flavor Compounds of Unripe Peach Sugaring Solutions with Pectinase

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