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KMID : 1134820140430081228
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 8 p.1228 ~ p.1235
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Antioxidant Activity of Soy-sprout Extracts Prepared by Enzyme and Ultra High Pressure
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Sung Hea-Mi
Kim Suk-Jung
Kim Kyoung-Mi
Yun Su-Kyoung
Jung Hyun-Jung
Kim Tae-Yong
Wee Ji-Hyang
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Abstract
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We investigated the antioxidant activities and effects of soy-sprout extracts (SE) against H2O2-induced oxidative stress in HepG2 cells. The major free amino acids were asparagine, valine, pheylalanine, histidine, isoleucine, and leucine in SE. Both soy-spout extract by enzyme (SEE) and soy-spout extract by ultra high pressure (SEP) showed higher contents compared with soy-sprout water extract (SEW). The total polyphenol and isoflavone contents were highest in SEE. SEE had the highest DPPH and ABTS radical scavenging activities as well. To determine the effects of SE on H2O2-induced oxidative damage, cell viability was measured using XTT assay. Pre-treatment with SEE and SEP significantly increased cell viability compared with H2O2-treated control cells by 29% and 32%, respectively. These results indicate that SEE and SEP possess antioxidant activity.
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KEYWORD
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soy-sprout, DPPH, HepG2, antioxidant
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