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Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar
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다시마(Laminaria japonica) 첨가에 따라 제조된 식초의 항산화 및 항염증 활성 비교

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Type
Academic journal
Author
You Seong Ahn (광주대학교)
Journal
The Korean Society of Food Preservation Food Science and Preservation Vo.26 No.2 KCI Accredited Journals SCOPUS
Published
2019.4
Pages
211 - 218 (8page)
DOI
10.11002/kjfp.2019.26.2.211

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Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar
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The objective of this study was to evaluate the antioxidant and anti-inflammatory activity of vinegar with added sea tangle (Laminaria japonica) (VAST). To determine the antioxidant activity, DPPH and ABTS radical scavenging activity, reducing power, and total polyphenolic and flavonoid contents were evaluated. The anti-inflammatory activity was determined using lipopolysaccharide (LPS) induced macrophage (RAW 264.7). Finally, the antioxidant and anti-inflammatory activities of VAST were compared with those of vinegar without added sea tangle (VNAST). The antioxidant activity, total polyphenol content, and total flavonoid content were all higher in VAST than in VNAST. Moreover, neither VAST nor VNAST displayed toxicity toward RAW 246.7 cells at up to 200-fold dilution. In LPS-induced RAW 264.7 cells, VAST treatment significantly decreased the production of nitric oxide and inflammatory cytokine (TNF-α) compared with VNAST treatment. Overall, VAST showed exhibited superior antioxidant and anti-inflammatory activities compared with VNAST. These results clearly indicate that VAST has the potential for use as an anti-oxidant and anti-inflammatory agent in functional foods.
#sea tangle vinegar #radical scavenging #total polyphenol contents #nitric oxide inhibition #inflammatory cytokine inhibition

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References (33)

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Jeong YJ / 1996 / Physicochemical properties of marketing and intensive persimmon vinegars / J East Asian Soc Dietary Life 6:355~363 google schola 박민영1 / 2007 / 식이 다시마의 섭취가 당뇨 쥐 신장의 산화적 스트레스 및 당뇨성 병변에 미치는 영향 / 한국식생활문화학회지 22(1):140~148 google schola 주경호 / 2009 / 발효 현미식초의 발효방법 및 원료함량에 따른 품질변화 / 한국식품저장유통학회지 16(1):33~39 dbpia 조덕조 / 2013 / 시판 고산도 식초의 이화학적 품질 및 항산화 특성 / 한국식품영양과학회지 42(8):1204~1210 dbpia Hong KP / 2015 / Inhibitory effects of fatty acids, polyphenols and organic acids on the glucoamylase activity google schola

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