Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

키워드

참고문헌 (37)

1. Willcox JK, "Antioxidants and prevention of chronic disease", Crit Rev Food Sci Nutr, 44, pp.275~295 (2004)
2. 양유정, "Vitamin C from Standardized Water Spinach Extract on Inhibition of Cytotoxicity and Oxidative Stress Induced by Heavy Metals in HepG2 Cells", Applied Biological Chemistry, 57(2), pp.161~166 (2014), 한국응용생명화학회
3. Lobo V, "Free radicals, antioxidants and functional foods: impact on human health", Pharmacogn Rev, 4, pp.118~126 (2010)
4. Zhang Y, "Oxidative and nitrosative stress in the maintenance of myocardial function", Free Radic Biol Med, 53, pp.1531~1540 (2012)
5. Jung JY, "Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation", Int J Food Microbiol, 153, pp.378~387 (2012)
6. 박건영, "Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food", Journal of Medicinal Food, 17(1), pp.6~20 (2014), 한국식품영양과학회[DOI]
7. Park JM, "Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period", J Biosci Bioeng, 112, pp.356~359 (2011)
8. Meizi Cui, "Antiobesity effects of kimchi in diet-induced obese mice", Journal of Ethnic Foods, 2(3), pp.137~144 (2015), 한국식품연구원
9. 김보경, "Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress", Nutrition Research and Practice, 8(6), pp.638~643 (2014), 한국영양학회
10. 최한석, "복분자 발효주의 양조특성", 한국식품과학회지, 38(4), pp.543~547 (2006), 한국식품과학회
11. Tulio AZ Jr, "Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry", J Agric Food Chem, 56, pp.1880~1888 (2008)
12. Joonhee Lee, "Antioxidant and Oxygen Radical Scavenging Capacities of the Extracts of Pear Cactus, Mulberry and Korean Black Raspberry Fruits", Preventive Nutrition and Food Science, 14(3), pp.188~194 (2009), 한국식품영양과학회
13. Park EK, "Effects of Korean black raspberry supplementation on oxidative stress and plasma antioxidant capacity in healthy male smokers", J Funct Foods, 16, pp.393~402 (2015)
14. Xiao T, "Polyphenolic profile as well as anti-oxidant and anti-diabetes effects of extracts from freeze-dried black raspberries", J Funct Foods, 31, pp.179~187 (2017)
15. Dewanto V, "Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity", J Agric Food Chem, 50, pp.3010~3014 (2002)
16. 박서연, "Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods", Food Science and Biotechnology, 26(1), pp.105~112 (2017), 한국식품과학회[DOI]
17. Brand-Williams W, "Use of a free radical method to evaluate antioxidant activity", Lebensm Wiss Technol, 28, pp.25~30 (1995)
18. Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic Biol Med, 26, pp.1231~1237 (1999)
19. Oyaizu M, "Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine", Jpn J Nutr Diet, 44, pp.307~315 (1986)
20. Seeram NP, "Nutritional Oncology", pp.615~628 (2006), Academic Press
21. Om AS, "Nutrition composition and single, 14-day and 13-week repeated oral dose toxicity studies of the leaves and stems of Rubus coreanus Miquel", Molecules, 21, pp.65~ (2016)
22. Sikora E, "The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing", Food Chem, 107, pp.55~59 (2008)
23. 정은자, "김치의 저장 중 품질 유지를 위한 방안 개발", 한국식품영양학회지, 21(1), pp.51~55 (2008), 한국식품영양학회
24. Lee JW, "Effect of CO2 absorbent and high-pressure treatment on the shelf-life of packaged kimchi products", Int J Food Sci Technol, 38, pp.519~524 (2003)
25. 유광원, "흑마늘을 첨가하여 조제한 김치 양념소의 품질특성", 한국식품영양학회지, 29(5), pp.677~683 (2016), 한국식품영양학회
26. Lee SH, "Fermentation characteristics of tofu with kimchi seasoning", Lebensm Wiss Technol, 59, pp.1041~1046 (2014)
27. 양미라, "Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract", 생명과학회지, 25(12), pp.1362~1369 (2015), 한국생명과학회
28. 강옥주, "적색효모를 이용한 발효차의 제조 및 발효차와 비발효차의 항산화능 비교", 한국식품조리과학회지, 26(4), pp.422~427 (2010), 한국식품조리과학회
29. Ohara H, "Xylooligosaccharide fermentation with Leuconostoc lactis", J Biosci Bioeng, 101, pp.415~420 (2006)
30. Park KY, "Asian Functional Foods", pp.341~380 (2005), CRC Press
31. Hajovsky H, "Metabolism and toxicity of thioacetamide and thioacetamide S-oxide in rat hepatocytes", Chem Res Toxicol, 25, pp.1955~1963 (2012)
32. Salama SM, "Protective activity of Panduratin A against thioacetamide-induced oxidative damage: demonstration with in vitro experiments using WRL-68 liver cell line", BMC Complement Altern Med, 13, pp.279~ (2013)
33. Ozaki M, "Ebselen, a novel antioxidant compound, protects the rat liver from ischemia-reperfusion injury", Transpl Int, 10, pp.96~102 (1997)
34. Reitman S, "A colorimetric method for the determination of serum glutamic oxalacetic and glutamic pyruvic transaminases", Am J Clin Pathol, 28, pp.56~63 (1957)
35. Crapo JD, "Preparation and assay of superoxide dismutases", Methods Enzymol, 53, pp.382~393 (1978)
36. Choi MH, "Phenolic acids and quercetin from Korean black raspberry seed protected against acetaminopheninduced oxidative stress in mice", J Funct Foods, 19, pp.404~416 (2015)
37. Chen J, "Studies of the protective effect and antioxidant mechanism of blueberry anthocyanins in a CC14-induced liver injury model in mice", Food Agric Immunol, 23, pp.352~362 (2012)

관련 논문AI추천