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KMID : 1134820140430040618
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 4 p.618 ~ p.623
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In vitro Antioxidant Effects of Sarijang
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Seo Bo-Young
Choi Mi-Joo
Choi Eun-A
Park Eun-Ju
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Abstract
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Sarijang, a soy sauce made from fermented black soybean (Rhynchosia nulubilis), sulfur fed duck, dried bark of Ulmus davidiana, Allium sativum, and bamboo salt, has been demonstrated to exert anti-inflammatory and anti-tumor activities. However, the antioxidant properties of Sarijang have not yet been elucidated. In this study, the antioxidant effects of Sarijang were investigated by determining total phenolic content (TPC), DPPH radical scavenging activity (DPPH RSA), total radical trapping antioxidant potential (TRAP), oxygen radical absorbance capacity (ORAC), and cellular antioxidant capacity (CAC). The inhibitory effects of Sarijang on oxidative stress-induced DNA damage (200 μM H2O2, 250 μM Fe-NTA, and 200 μM HNE) in human leukocytes were evaluated by comet assay. The TPC of Sarijang was 1.04±0.01 mg GAE/mL. DPPH RSA, TRAP, and ORAC values of Sarijang increased in a dose-dependent manner. The IC50 for DPPH RSA of Sarijang was 11.2±0.3 mg/mL, whereas IC50 of TRAP was 209.5±2.0 mg/mL. 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress and oxidative stress-induced DNA damage in HepG2 cells were effectively abrogated by all tested concentrations of Sarijang (1～100 μg/mL). These results suggest that Sarijang has antioxidative activity and protective effects against oxidative DNA damage.
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KEYWORD
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Sarijang, antioxidant activity, DNA damage inhibition effect
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