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RISS 인기검색어
- 검색키워드
- 저자 : Christer Hogstrand (검색결과 5 건)
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Cytotoxicity of nitric oxide is alleviated by zinc-mediated expression of antioxidant genes.
Chung, Mi Ja,Hogstrand, Christer,Lee, Sung-Joon The Society 2006 Experimental biology and medicine Vol.231 No.9
<P>Metallothioneins (MTs) are small, cysteine-rich zinc binding proteins that are powerful antioxidants. In this study, we investigated the interaction between zinc, MTs, and other components of the antioxidant defense system in HepG2 cells. Cells were preincubated with zinc and then exposed to sodium nitroprusside (SNP), a nitric oxide (NO) donor. Both zinc pretreatment and SNP exposure separately induced transcription of MT genes (MT1A, MT2A, MT1E, MT1X), as measured using real time-polymerase chain reaction (PCR) after reverse transcription (RT). Pretreatment of HepG2 cells with zinc sulfate (ZnSO4) followed by SNP exposure caused MT and glucose-6-phosphate dehydrogenase (G6PD) mRNA levels to increase more than in cells only exposed to SNP. However, when cells were incubated with N,N,N',N'-tetrakis(2-pyridylmethyl)ethyl-enediamine (TPEN), a membrane-permeant Zn2+ chelator, the stimulation of MT transcription by SNP was blocked, suggesting that SNP-induced upregulation of these genes is zinc-dependent. Human glutathione-S-transferase (hGSTA1) and G6PD mRNA levels in the cells treated with 5 microM TPEN decreased. Additionally, the induction of MT by SNP after zinc pretreatment appears to be mediated by metal-activated transcription factor-1 (MTF-1), which is induced by labile zinc in the cytosol. SNP cytotoxicity was inhibited by preincubation with zinc. Taken together, these results suggest that NO plays an important role in regulation of cellular zinc homeostasis and that NO-mediated release of protein-bound Zn2+ may be an important signal in antioxidant defense.</P>
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국내산 두 품종 블루베리의 영양성분 및 항산화 활성 비교
송효남,박명수,윤호식,박성진,Christer Hogstrand 한국식품저장유통학회 2014 한국식품저장유통학회지 Vol.21 No.6
The nutritional compositions and antioxidative activities of the Kimcheon lowbush and Pyungtaek highbush blueberries cultivated in South Korea were investigated. The approximate compositions, pH, and soluble-solid and mineral contents of P, Ca, Mg, Na, and Zn were determined. Both blueberry cultivars had mainly fructose and glucose as free sugars while disaccharides such as sucrose, maltose, and lactose were not detected in both. Oleic, linoleic, and linolenic fatty acids were the major fatty acids in both types of blueberries. The total of 16 free amino acids, including seven essential and nine non-essential amino acids, were higher in the Pyungtaek highbush blueberry. Among the amino acids, arginine was especially much higher in the Pyungtaek highbush blueberry. The anthocyanin, resveratrol, and polyphenol compounds, which are the important biologically active compounds in blueberries, were found. The anthocyanin contents of the Kimcheon lowbush and Pyungtaek highbush blueberries were 22.0 and 18.1 mg/100 g, respectively; the resveratrol contents by HPLC, 0.12 and 0.11 mg/100 g; and the total polyphenol contents, 141.3 and 138.4 mg/100 g. The electron-donating ability determined based on the DPPH radical scavenging activity was increased in a concentration-dependent manner, and it was higher than that of the Pyungtaek highbush blueberries, which implies that it is highly correlated with the higher amounts of total polyphenol, anthocyanin, and resveratrol in it. In conclusion, the two varieties of Korean blueberries can be suggested as potential sources of high-value-added functional foods.
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Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage
Hyo-Nam Song,So-Ae Ji,Hye-Rim Park,Ho-Hyoen Kim,Christer Hogstrand 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1
The attractive purple color of blueberries (Vaccinium spp.) is unstable and susceptible to degradation during food processing and storage. The effects of various factors on the color stability of fresh blueberry juice were investigated. Total soluble solid content, pH, and total anthocyanin content were measured. Heating at 30℃ and 60℃ for 300 min did not influence the color stability, but heating at 100℃ drastically decreased it by 33.0%. Sugars decreased color in a concentration-dependent manner. However, glucose and galactose had significantly protective effects on the color disruption than fructose, maltose, and sucrose. Organic acids lowered the color intensity in the order of citric acid〉 tartaric acid〉 malic acid〉 formic acid〉 acetic acid during 10 days of storage. Color decreased faster during long-term light exposure than in the dark. The color in the dark was kept by 58.7% after 7 weeks, while 48.9% in the light. Color retention was significantly decreased to 93.5% and 93.8% at 4℃ and -20℃, respectively, after 7 weeks, while 95.40% at -75℃. We suggest that blueberry juice color can be protected by keeping the extraction temperature below 60℃ with the selective addition of glucose, galactose, or citric acid. For long-term storage, it is recommended to use a light-protected container and a deep freezer at -75℃.
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