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KMID : 1160620090140010029
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Preventive Nutrition and Food Science
2009 Volume.14 No. 1 p.29 ~ p.36
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Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang
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Ryu Bog-Mi
Ryu Seung-Hee
Kim Mi-Jeong
Lee Young-Soon
Moon Gap-Soon
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Abstract
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To compare antioxidative and antiaging effects between yellow soybean (YS) and Chungkukjang (CK) in vivo system, male Sprague-Dawley rats (n=24) were fed the diets containing YS and CK for 8 weeks, respectively. The YS and CK groups showed the preventive effects on lipid and protein oxidations in liver and plasma. Hepatic SOD and GSH-peroxidase activities were significantly inhibited in CK group. Superoxide anion radicals in cytosol significantly lowered in YS and CK groups compared with control group.?In addition, dietary YS and CK effectively inhibited formation of the lipofuscin, the indicator of aging in heart and eye, especially the CK group had a stronger preventive activity in eye. The results of this study showed that YS and CK diet effectively suppressed the superoxide anion radical formation and tissue oxidation.
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KEYWORD
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Chungkukjang, soybean, antioxidative activity, lipofuscin
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