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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1002/asna.19262291508

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ISSN

2092-6456

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Antioxidant and antiinflammatory properties of m

Authors: JungMin Hwang KiChoon Choi SungJun Bang YoungOk Son BeomTae Kim DongHern Kim Gi Jun Choi Da Hye Kim Xianglin Shi JeongChae Lee
Publish Date: 2013/02/28
Volume: 22, Issue: 1, Pages: 265-272
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Abstract

Corn sorghum barley Italian ryegrass IRG and alfalfa have long been used in human and/or animal diets While their nutritional information is widely available their potentials for antioxidation antiinflammation and antitumor are barely explored In the present study several serial extracts were prepared from 70 methanol extracts of these forage crops and their bioactive potentials were investigated using cellfree and cellmediated experimental systems Chloroform extracts in this study generally showed stronger activity to scavenge hydroxyl radicals and superoxide anions than butanol or water extracts IRG and sorghum chloroform extracts especially almost completely suppressed the lipopolysaccharidemediated production of nitric oxide tumornecrosis factorα and interleukin6 These extracts also inhibited dramatically the viability and DNA synthesis of human skin dermatofibrosarcoma cells without a toxic effect on primary cultured control cells These beneficial effects appeared to be associated with the amount of flavonoids contained in the extracts

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Other Papers In This Journal:
  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  14. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  15. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  16. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  17. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  18. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  19. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  20. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  21. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  22. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  23. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  24. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  25. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  26. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  27. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  28. Effects of preparation method on properties of poly(butylene adipate-co-terephthalate) films
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  32. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
  33. Characterization of growth and protein contents from microalgae Navicula incerta with the investigation of antioxidant activity of enzymatic hydrolysates
  34. Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli -fermented barley and malt substrates
  35. A novel process for obtaining phenylpropanoic acid precursor using Escherichia coli with a constitutive expression system
  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
  37. Molecular identification of microbial community in Chinese douchi during post-fermentation process
  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
  39. Antifungal activity and action mode of pinocembrin from propolis against Penicillium italicum
  40. Lactobacillus plantarum -mediated conversion of flavonoid glycosides into flavonols, quercetin, and kaempferol in Cudrania tricuspidata leaves
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