Cited 12 time in
산화적 손상에 의해 유도된 신경세포독성에 대한 검정콩 껍질 추출물의 보호효과
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kwak, J.H. | - |
| dc.contributor.author | Jo, Y.N. | - |
| dc.contributor.author | Jeong, J.H. | - |
| dc.contributor.author | Kim, H.J. | - |
| dc.contributor.author | Jin, S.I. | - |
| dc.contributor.author | Choi, S.-G. | - |
| dc.contributor.author | Heo, H.J. | - |
| dc.date.accessioned | 2022-12-27T01:22:02Z | - |
| dc.date.available | 2022-12-27T01:22:02Z | - |
| dc.date.issued | 2013-04 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/21746 | - |
| dc.description.abstract | Rat pheochromocytoma cells (PC12) and mice were utilized as in vitro and in vivo models to determine the neuroprotective effects of a 70% acetone extract of black soybean seed coat (BSSCE). BSSCE showed higher total phenolic contents than other extracts. Intracellular reactive oxygen species accumulation from H2O2 treatment of PC12 cells was significantly reduced when BSSCE was present in the media compared to PC12 cells treated with H 2O2 only. The 3- (4,5-dimethylthiazol-2-yl)-2,5-diphenyl- tetrazolium-bromide (MTT) reduction assay and lactate dehydrogenase assay also showed significantly increased protective effects in PC12 cells. In addition, BSSCE improved the in vivo cognitive ability against amyloid beta peptide-induced neuronal deficits. | - |
| dc.format.extent | 5 | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | 산화적 손상에 의해 유도된 신경세포독성에 대한 검정콩 껍질 추출물의 보호효과 | - |
| dc.title.alternative | Protective Effects of Black Soybean Seed Coat Extracts against Oxidative Stress-induced Neurotoxicity | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.doi | 10.9721/KJFST.2013.45.2.257 | - |
| dc.identifier.scopusid | 2-s2.0-84878539377 | - |
| dc.identifier.bibliographicCitation | Korean Journal of Food Science and Technology, v.45, no.2, pp 257 - 261 | - |
| dc.citation.title | Korean Journal of Food Science and Technology | - |
| dc.citation.volume | 45 | - |
| dc.citation.number | 2 | - |
| dc.citation.startPage | 257 | - |
| dc.citation.endPage | 261 | - |
| dc.type.docType | Article | - |
| dc.identifier.kciid | ART001767988 | - |
| dc.description.isOpenAccess | Y | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | Glycine max L. Merr. | - |
| dc.subject.keywordAuthor | Neuroprotective effect | - |
| dc.subject.keywordAuthor | Oxidative stress | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0532
COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.
