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KMID : 0380620170490020203
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.203 ~ p.208
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Effects of hot water extracts of roasted radish against renal oxidative stress induced by high-fat diet
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Jeon Yeon-Hui
Kim Mi-Jeong
Han Seong-Kyung
Song Yeong-Bok
Song Yeong-Ok
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Abstract
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The antioxidant and anti-inflammatory effects of roasted dried radish (RDR) against renal oxidative stress were examined in high-fat diet (HFD)-fed mice. The HFD was prepared by adding lard to chow diet to provide 50% of the calories from fat. Hot water extracts of dried radish (DR) or RDR were administered orally to mice at 237 mg/kg bw/day, whereas distilled water was administered as a vehicle for 12 weeks. Compared to the control group, renal reactive oxygen species, peroxynitrite, and thiobarbituric acid reactive substance level in the DR or RDR group were significantly decreased, whereas the glutathione level was increased (p<0.05). Protein expressions of antioxidant factors such as nuclear factor erythroid 2-related factor-2, heme oxygenase-1, glutathione S-transferase, superoxide dismutase, catalase, and glutathione peroxidase were significantly increased in the DR and RDR groups; however, nuclear factor-kappa B expression was suppressed (p<0.05). These antioxidant and anti-inflammatory effects of RDR were found to be significantly greater than those of DR.
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KEYWORD
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radish, roasting, kidney, antioxidant effect, anti-inflammatory effect
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