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KMID : 0665220150280010034
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 1 p.34 ~ p.39
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Protective Effect of Edible Mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to Different Cooking Methods on DNA Damage of Jurkat Cell Line
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Cho Yun-Jeong
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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In this study, portective effect on DNA damage several mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to cooking methods was investigated using Comet assay. Three edible mushrooms were cooked by grilling, blanching, pan-frying, or by preparing ‘Jeon’ (traditional Korean pancake). Cells were incubated in medium with 4 kinds of samples for 48 h (37℃) were further treated with hydrogen peroxide (H2O2) for 5 min as an oxidative stimulus. Oxidative damage was evaluated by single-cell gel electrophoresis (Comet assay) and quantified by tail DNA% (TD), tail length (TL), tail moment (TM). Though oxidative DNA damages expressed as TD, TL, TM of 4 cooked samples were higher than raw sample, which means lower protective activities, all samples including raw sample had significantly higher protective effects than the positive control (p<0.05). The protective effect on DNA damage of cooked samples decreased much more when soybean oil added, likely due to the thermal oxidation of oil during cooking. Although heat treatment could degrade protective effect on DNA damage of mushrooms, the cooked mushroom had significant effect on oxidative stress. In conclusion, grilling and blanching were the most advantageous cooking methods to protect oxidative DNA damage induced by H2O2.
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KEYWORD
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oxidative stress , DNA protective effect , mushroom , cooking , comet assay
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