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Kirinde Gedara Isuru Sandanuwa,Arachchige Maheshika Kumari Ja,Hyeong Nam Jeon,Seo-Young Park,Eui Jeong Han,Ginnae Ahn,Ilekuttige Priyan Shanura Fern 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Antioxidant research are popular as a way of avoiding oxidative stress and other health issues. Moringa oleifera is one of the naturally occurring source of biocompatible antioxidants. The antioxidant properties of M. oleifera hot water extract (MOH) on H₂O₂-induced oxidative stress in Vero cells were investigated in this work. Per analysis, MOH indicated DPPH and ABTS<SUP>+</SUP> radical scavenging with IC50 values of 102.52 and 122.55 μg/ml respectively. MOH dose-dependently reduced intracellular ROS generation in the H₂O₂-induced Vero cells while increasing the cell viability. Fluorescence microscopy and flowcytometry were used to confirm the findings. H₂O₂-induced mitochondrial depolarization and apoptosis were dose-dependently suppressed by MOH. The suppression of apoptosis was mediated via the mitochondrial apoptosis pathway. In the MOH marinade of Scomber japonicus, the water activity of brined and marinated fish fillets was higher than 0.9. Principal component analysis suggests distinguishable difference in smell between pink salt (PS) and normal-salt (NS) brined fish fillets. The Small and Medium Business Administration provided funding for this research (G26S283817601).