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국내산 개암(Corylus heterophylla)의 항산화 활성 및 세포 보호 효과

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dc.contributor.author주승겸-
dc.contributor.author김종민-
dc.contributor.author이효림-
dc.contributor.author고민지-
dc.contributor.author김태윤-
dc.contributor.author김주희-
dc.contributor.author이한수-
dc.contributor.author어현지-
dc.contributor.author김현지-
dc.contributor.author허호진-
dc.date.accessioned2023-05-15T07:40:49Z-
dc.date.available2023-05-15T07:40:49Z-
dc.date.issued2023-04-
dc.identifier.issn0367-6293-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/59375-
dc.description.abstractThis study investigated the antioxidant activity and cellular protective effect of domestic cultivars of hazelnut (Corylus heterophylla) including Dureoksil (DRS), Yeomun (YM), HV, and an imported cultivar from Turkiye (Corylus avellana, CA). The DRS and HV cultivars showed the highest total phenolic content whereas the YM cultivar exhibited the highest 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. There were significant differences in the levels of kaempferol-3-O-rutinoside, (-)-epicatechin-3-O-gallate, quercetin-3-O-glucoside, and proanthocyanidin tetramers among the cultivars. The YM cultivar showed higher concentrations of bioactive compounds than other cultivars. All cultivars increased cell viability against H2O2-induced cytotoxicity in HT22, A549 and HT-29 cells, according to the 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay. Results of the 2',7'-dichlorofluorescein diacetate assay revealed that the YM and HV cultivars reduced the H2O2-induced formation of reactive oxygen species in HT22, A549 and HT-29 cells. These results suggest that domestic hazelnut could be used as a functional food material that inhibits oxidative stress.-
dc.format.extent6-
dc.language한국어-
dc.language.isoKOR-
dc.publisher한국식품과학회-
dc.title국내산 개암(Corylus heterophylla)의 항산화 활성 및 세포 보호 효과-
dc.title.alternativeAntioxidant activity and cellular protective effect of domestic hazelnut (Corylus heterophylla)-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.9721/KJFST.2023.55.2.177-
dc.identifier.scopusid2-s2.0-85163863367-
dc.identifier.bibliographicCitationKorean Journal of Food Science and Technology, v.55, no.2, pp 177 - 182-
dc.citation.titleKorean Journal of Food Science and Technology-
dc.citation.volume55-
dc.citation.number2-
dc.citation.startPage177-
dc.citation.endPage182-
dc.identifier.kciidART002952322-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorhazelnut-
dc.subject.keywordAuthorCorylus heterophylla-
dc.subject.keywordAuthorantioxidant activity-
dc.subject.keywordAuthorcellular protective effect-
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