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논문 기본 정보

자료유형
학술저널
저자정보
Lei Wang (Jeju National University) Won Woo Lee (Nakdonggang National Institute of Biological Resources) Hye-Won Yang (Jeju National University) Bo Mi Ryu (Jeju National University) Yong Ri Cui (Jeju National University) Seung-Cheol Lee (Kyungnam University) Tae-Gee Lee (Jeonnam Provincial College) You-Jin Jeon (Jeju National University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.23 No.4
발행연도
2018.12
수록면
301 - 308 (8page)
DOI
10.3746/pnf.2018.23.4.301

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Citrus pomace (CP) is a by-product occurred during juice or other products processing. The enormous amount of CP caused serious environmental issues. However, CP is rich in a variety of bioactive compounds. In the present study, a water extract of CP (CPW) was prepared from the by-product and the in vitro and in vivo antioxidant activities of CPW were investigated. The in vitro antioxidant activities of CPW were evaluated by measuring the free radical scavenging activity and protective effects against 2,2-azobis(2-amidinopropane) hydrochloride (AAPH)-induced oxidative stress in Vero cells. CPW scavenges 1,1-diphenyl-2-picrylhydrazyl, alkyl, and hydroxyl radicals at IC50 of 0.16±0.00, 0.31±0.01, and 0.86 ±0.02 mg/mL, respectively. In addition, CPW improved cell viability and scavenged intracellular reactive oxygen species (ROS) in AAPH-stimulated Vero cells in a dose-dependent manner. The in vivo antioxidant activities of CPW were investigated in a model of AAPH-induced zebrafish embryos. CPW significantly improved the survival rates and reduced heartbeat rates in AAPH-stimulated zebrafish. Furthermore, the intracellular ROS and cell death levels were remarkably decreased in CPW-treated zebrafish. Therefore, the present results indicated that CPW possesses potent in vitro and in vivo antioxidant properties and could be a potential ingredient used in food, pharmaceutical, and cosmetic industries.

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES

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