Antioxidant Effects of Sea Tangle Added Korean Cabbage Kimchi in Vitro and in Vivo
Antioxidant Effects of Sea Tangle Added Korean Cabbage Kimchi in Vitro and in Vivo
复制标题
添加韩国白菜泡菜的海带的体外和体内抗氧化作用
DOI：
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发表时间：
2007
期刊：
影响因子：
--
通讯作者：
Yeong
中科院分区：
文献类型：
--
作者：
H. Ku;J. Noh;Hyun;H. Cheigh;Yeong
以高脂饮食(HFD)饲养8周的大鼠为实验对象，研究了含20%海棠(SK)的大白菜泡菜的抗氧化作用。将40只大鼠随机分为4组：高脂饲料组(HFD)、高脂饲料组(HFD)。泡菜的添加量为10%。SK对DPPH自由基的清除活性显著高于CK。泡菜对肝脏脂质过氧化反应有明显的抑制作用，尤其是HSK组(p<0.05)。对泡菜中硫代巴比妥酸反应物质(TBARS)生成的抑制作用在泡菜组中最大(p<0.05)。添加泡菜后，铜锌超氧化物歧化酶、锰超氧化物歧化酶和过氧化氢酶活性显著降低(p<0.05)。在泡菜组中，HSK的超氧化物歧化酶和过氧化氢酶活性最低。泡菜组酶活性降低可能与泡菜饮食大鼠产生的过氧化脂质较少有关。HSK的抗氧化酶活性最低，与HSK的肝脏POV和TBARS活性一致。我们的研究结果证实泡菜在高脂喂养的大鼠中具有抗氧化剂的作用，而海棠的加入显著提高了泡菜的抗氧化效果。
The antioxidant effect of Korean cabbage kimchi containing 20% of sea tangle (SK) was studied in the rats fed with high fat diet (HFD) for 8 weeks. The rats (n=40) were divided into four experimental groups as a high fat diet group (HFD), HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), with SK (HSK), or with J-kimchi (HJK) that was purchased at the local market. The amount of kimchi supplemented was 10%. DPPH radical scavenging activities of SK were significantly higher than those of CK. Kimchi suppressed the hepatic lipid peroxidation significantly, especially by HSK (p＜0.05). Inhibition of thiobarbituric acid reactive substances (TBARS) formation in HSK was the greatest among the kimchi groups (p＜0.05). The activities of Cu·Zn-superoxide dismutase (SOD), Mn-SOD and catalase decreased significantly (p＜0.05) by kimchi supplementation. SOD and catalase activities of HSK were found to be the lowest among the kimchi groups. The decreased enzyme activity in kimchi group might be due to the less amount of lipid peroxides produced in the rats fed kimchi diet. The lowest antioxidative enzyme activities observed in HSK were in line with those of hepatic POV and TBARS of HSK. Our findings confirmed that kimchi acted as an antioxidant in the high fat fed rats and its antioxidant effect was significantly increased by the addition of sea tangle.
铜催化低密度脂蛋白氧化中的脂质氢过氧和羟基衍生物。
影响因子：
6.5
作者：
Lenz,ML;Hughes,H;Mitchell,JR;Via,DP;Guyton,JR;Taylor,AA;GottoJr,AM;Smith,CV
通讯作者：
Smith,CV