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Effect of wild plants containing flavonols on preventing oxidative stress and advanced glycation end-products (AGEs) : Effect of wild plants containing flavonols on preventing oxidative stress and advanced glycation end-products (AGEs) 원문보기

  • 저자

    윤소라

  • 학위수여기관

    세종대학교 일반대학원

  • 학위구분

    국내석사

  • 학과

    식품공학과

  • 지도교수

    심순미

  • 발행년도

    2014

  • 총페이지

  • 키워드

    Houttuynia cordata Methylglyoxal advanced glycation end products Smilax china root fermentation free radical scavenging capacity;

  • 언어

    eng

  • 원문 URL

    http://www.riss.kr/link?id=T13541030&outLink=K  

  • 초록

    In this study, effect of wild plants containing flavonols on preventing oxidative stress and advanced glycation end-products (AGEs) was investigated. In part Ⅰ, the inhibitory effect of bioactive components from Houttuynia cordata (H.cordata) on advanced glycation end-products (AGEs) by trapping methylglyoxal (MGO) was investigated. MGO and its adducts of quercitrin, chlorogenic acid, rutin was analyzed by using liquid chromatography-mass spectrometry (LC-MS/MSn). The remaining MGO were 52.3, 26.7, and 9.4 % for chlorogenic acid, quercitrin, and rutin, respectively and the mono- or di-MGO conjugated adducts of quercitrin and rutin were identified at 24 h of reaction. The formation of AGEs was detected through the reaction of glucose with protein by the fluorescence method. During the glycation reaction, quercitrin, rutin, and methanol extract of H.cordata decreased the production level of AGEs by 91 to 94.6 %. H.cordata containing chlorogenic acid, quercitrin, and rutin may have a potential role in minimizing AGEs formation. In part Ⅱ, this study investigated changes in concentration of bioactive components and the free radical scavenging capacity of Smilax china root during fermentation by Aspergillus usami and Saccharomyces cerevisiae. Resveratrol, oxyresveratrol, and piceid were quantified as major constituents in Smilax china root by using LC-MS/MSn. The concentration of oxyresveratrol and resveratrol remarkably increased through fermentation and the transformation of piceid to resveratrol. Its concentration in 4% Smilax china root was 1.16~2.95 times higher than that 2% one throughout fermentation. VCEAC of 2% Smilax china root was 1.51~1.91 times higher than that of 4% Smilax china root during fermentation. Meanwhile, ABTs free radical scavenging capacity was enhanced up to 95.07 and 99.35% for 2% and 4% Smilax china root, respectively. Results from our study propose that bioactive components in Smilax china root were highly extracted by fermentation followed by saccharification and ethanol production, resulting in enhancing the free radical scavenging capacity.


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