Antioxidant and antigenotoxic activities of Korean fermented soybean

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Nam Yee KimMoon Young Heo

Abstract

This study was aimed at evaluating the antioxidative and antigenotoxic activities of Korean fermented soybean (Chungkookjang) in vitro and in vivo. The 100% ethanol extract of Chungkookjang (CKJ) inhibited the generation of 1,1-diphenyl-2-picryl hydrazine (DPPH) radicals, and had an inhibitory effect on LDL oxidation. CKJ and its constituents (genistein and daidzein) also inhibited H(2)O(2)-induced DNA damage from NIH/3T3 fibroblasts. Furthermore, they showed the cytoprotective effects against H(2)O(2)-induced cell death. In vivo study also demonstrated that an oral administration of CKJ extract (800 mg/kg/day) for 2 weeks potently inhibited the formation of malondialdehyde, the damage of DNA and the formation of micronucleated reticulocytes in KBrO(3)-treated mice. The well-known antioxidants, trolox and vitamin C, also showed the potent inhibition on these parameters. All these results indicate that CKJ extract may be a useful antigenotoxic antioxidant by scavenging free radicals, inhibiting lipid peroxidation and protecting against oxidative DNA damage. The isoflavones, genistein and daidzein, may contribute to these biological effects of CKJ extract at least in part. Korean fermented soybean (Chungkookjang) is suggested to ...Continue Reading

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Citations

Mar 14, 2012·Journal of Agricultural and Food Chemistry·Hee Young JeonSang-Jun Lee
Sep 27, 2008·Journal of Clinical Biochemistry and Nutrition·Biju C Mathew, Reji Susan Daniel
Apr 23, 2011·Bioscience, Biotechnology, and Biochemistry·Jiyoung KimChoong Hwan Lee
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Apr 24, 2013·Molecular Nutrition & Food Research·Jiyoung KimChoong Hwan Lee
Oct 14, 2016·Frontiers in Microbiology·Jayanta Kumar PatraHan-Seung Shin
Dec 14, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Muhammad Waqas AliDong-Hyun Shin
Jun 3, 2021·International Journal of Molecular Sciences·Il-Sup KimCheorl-Ho Kim
Aug 5, 2021·Trends in Food Science & Technology·Gitishree DasJayanta Kumar Patra

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