In vitro 및 in vivo 에서 미꾸라지 근육 peptide의 항산화 효과 비교

서지정보

ㆍ발행기관 : 강원대학교 동물자원공동연구소 ㆍ수록지정보 : 동물자원연구 / 23권 / 2호
ㆍ저자명 : 이귀숙, 최상훈, 박관하

목차

ABSTRACT Ι. 서론 Ⅱ. 재료 및 방법 1. 시약 2. 실험용 mouse 3. 미꾸라지 근육단백질 가수분해물의 제조 4. In vitro 항산화 활성 측정 5. In vivo 항산화 활성 측정 6. 통계처리 Ⅲ. 결과 및 고찰 1. In vitro 항산화 활성 2. In vivo 항산화 활성 3. In vitro 와 in vivo 활성의 연관성 Ⅳ. 요약 V. 인용문헌

영어 초록

The purpose of this study was to investigate anti-oxidant effects of loach muscle-derived peptides in vitro and in vivo. Loach muscle peptides were prepared by 4 different methods: boiling (B), enzymatic hydrolysis (E), boiling and enzymatic hydrolysis (BE), alkaline and enzymatic hydrolysis (AE). Two different in vitro analyses, DPPH radical scavenging activity and xanthine-xanthine oxidase-induced superoxide radical scavenging activity, were performed. All the four preparations showed concentration-dependent DPPH radical scavenging activity. However, superoxide radical scavenging activity was found only with AE and E preparations. To evaluate in vivo effects, mice were fed with 10% AE-containing diets for 4 weeks before hepatotoxicity induction with CCl4. In serum glutamate-oxaloacetate transaminase (GOT) and glutamate-pyruvate transaminase (GPT) levels, total antioxidant levels, and relative hepatic weight ratio, no evidence for anti-oxidant effects was found with AE indicating the absence of anti-oxidant effect in the in vivo mouse experiment. It needs to be clarified why anti-oxidant activity of loach protein hydrolysates was not evident in vivo. Furthermore, these results suggest that in vivo evaluation is crucial in demonstrating anti-oxidant activities.

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