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KMID : 0380020150300010011
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Korean Journal of Biotechnology and Bioengineering
2015 Volume.30 No. 1 p.11 ~ p.20
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A Study on the Radioprotective Effects of Foods : Focusing on the Glycobiological Properties of Mushrooms
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Kim Jong-Soo
Ahn Byeong-Kwon
Choi Hyun-Suk
Choi Du-Bok
Yeom Jung-Min
Kim Soong-Pyung
Lee In-Sung
Cho Mi-Ja
Cha Wol-Suk
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Abstract
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Radiation causes various pathophysiological alterations in living animals, and it causes death at high doses by multiple mechanisms, including direct DNA damage and indirect oxidative stress. The search for useful radioprotectors has been an important issue in the field of radiation biology. Ideal radioprotectors should have low toxicity and an extended window of protection. As many synthetic compounds have toxic side effects, the natural products have attracted scientific attention as radioprotectors. Natural products that have been recently shown to be effective with various biological activities were found to have radioprotective effect. The aim of this review is to summary the recent research of the radioprotective effects of natural foods, especially focused on the glycobiological properties of mushrooms.
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KEYWORD
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Radiation, Mushroom, Radioprotective food, Glycobiological properties
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