본 연구는 양파의 불쾌치를 저감화시킨 무취음료와 양파 과피 추출물을 첨가한 생리활성 성분 강화음료의 H₂O₂로 유도된 산화적 스트레스에 대한 뇌신경세포 보호 효과와 Aβ로 유도된 인...
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https://www.riss.kr/link?id=A102315119
2016
Korean
KCI등재,SCOPUS
학술저널
1552-1563(12쪽)
0
0
상세조회0
다운로드국문 초록 (Abstract)
본 연구는 양파의 불쾌치를 저감화시킨 무취음료와 양파 과피 추출물을 첨가한 생리활성 성분 강화음료의 H₂O₂로 유도된 산화적 스트레스에 대한 뇌신경세포 보호 효과와 Aβ로 유도된 인...
본 연구는 양파의 불쾌치를 저감화시킨 무취음료와 양파 과피 추출물을 첨가한 생리활성 성분 강화음료의 H₂O₂로 유도된 산화적 스트레스에 대한 뇌신경세포 보호 효과와 Aβ로 유도된 인지기능 장애 동물모델에서의 개선 효과를 검증하고자 수행되었다. 뇌신경세포 보호 효과에서는 상대적으로 강화음료에서 무취음료 대비 우수한 산화적 스트레스 억제효과 및 생존율을 나타내었다. Aβ로 유도된 인지기능 장애동물모델에 있어 Y-maze, passive avoidance 및 Morris water maze test에서 강화음료가 상대적으로 우수한 학습 및 기억력 개선 효과를 나타내는 것을 확인할 수 있었다. 마우스의 뇌 조직에서 강화음료 그룹은 AChE 활성을 저해하고, 신경전달물질인 ACh의 함량을 증가시킴으로써 Aβ로 유도된 cholinergic system 장애에 있어 개선 효과를 나타내었다. 또한, 마우스 뇌에서 SOD 함량의 증가, oxidized GSH/total GSH와 MDA 함량을 감소시킴으로써 Aβ와 같은 산화적 스트레스 인자에 대한 뛰어난 항산화 효과를 나타내었다. 최종적으로 무취음료와 강화음료의 주요성분들을 QTOF UPLC/MS system을 통하여 분석한 결과, 강화음료의 경우 무취음료보다 생리활성을 가진 2개의 steroidal saponin과 6개의 phenolic 화합물 등이 추가 검출되었다. 이러한 결과들을 종합해볼 때 강화음료는 상대적으로 protocatechuic acid와 quercetin 같은 강력한 항산화 효과를 나타내는 phenolic 화합물과 steroidal saponin 계열에 의한 우수한 인지기능 개선 효과를 기반으로 한 고부가가치 식품으로 활용될 수 있는 산업적 가능성이 있다고 판단된다.
다국어 초록 (Multilingual Abstract)
To examine the cognitive function of onion (Allium cepa L.) beverages (odourless and fortified), we analyzed in vitro neuronal cell protection against H₂O₂-induced cytotoxicity and performed in vivo tests on amyloid beta (Aβ)-induced cognitive dy...
To examine the cognitive function of onion (Allium cepa L.) beverages (odourless and fortified), we analyzed in vitro neuronal cell protection against H₂O₂-induced cytotoxicity and performed in vivo tests on amyloid beta (Aβ)-induced cognitive dysfunction. Cellular oxidative stress and cell viability were evaluated by DCF-DA assay and MTT assay. These results show that fortified beverage resulted in better neuronal cell protection than odourless beverage at lower concentration (0∼100 μg/mL). Fortified beverage also showed more excellent acetylcholinesterase (AChE) inhibitory activity (IC50: 4.20 mg/mL) than odourless beverage. The cognitive functions of odourless beverage and fortified beverage in Aβ-induced neurotoxicity were assessed by Y-maze, passive avoidance, and Morris water maze tests. The results show improved cognitive function in both groups treated with beverages. After in vivo tests, cholinergic activities were determined based on AChE inhibition and acetylcholine levels, and antioxidant activities were measured as SOD, oxidized glutathione (GSH)/total GSH ratio, and MDA levels in mouse brain tissue. In a Q-TOF UPLC/MS system, main compounds were analyzed as follows: odourless beverage (five types of sugars and three types of phenolics) and fortified beverages (six types of phenolics and two types of steroidal saponins).
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추출 온도에 따른 꽃송이버섯(Sparassis crispa)의 부위별 항산화 활성
인진쑥 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2014-06-24 | 학회명변경 | 한글명 : 한국식품영양과학회지 -> 한국식품영양과학회영문명 : Journal of the Korean Society of Food Science and Nutrition -> The Korean Society of Food Science and Nutrition | |
2014-04-02 | 학회명변경 | 한글명 : 한국식품영양과학회 -> 한국식품영양과학회지영문명 : 미등록 -> Journal of the Korean Society of Food Science and Nutrition | |
2011-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2009-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2007-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2005-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2002-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
2000-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.13 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.18 | 1.2 | 1.993 | 0.21 |