Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 유혜현 | - |
dc.date.accessioned | 2018-06-11T05:09:41Z | - |
dc.date.available | 2018-06-11T05:09:41Z | - |
dc.date.issued | 2017-04 | - |
dc.identifier.citation | JOURNAL OF FUNCTIONAL FOODS, v. 31, Page. 304-310 | en_US |
dc.identifier.issn | 1756-4646 | - |
dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S175646461730083X | - |
dc.identifier.uri | https://repository.hanyang.ac.kr/handle/20.500.11754/71965 | - |
dc.description.abstract | 6-paradol is a non-pungent and biotransformed metabolite of 6-shogaol. It has recently been shown to exhibit a variety of biological activities including anti-cancer, anti-inflammatory, and anti-oxidative activities. This study was designed to investigate biotransformation of 6-shogaol to 6-paradol from 6-shogaol-enriched ginger extracts (SGE) by Schizosaccharomyces pombe and evaluate the neuroprotective effect of fermented ginger extract (FGE). During fermentation of SGE by S. pombe, 6-gingerol content was maintained, whereas 6-shogaol was efficiently biotransformed to 6-paradol. FGE was evaluated for its neuroprotective effect against amyloid-beta (A beta)-induced neurotoxicity in rat primary hippocampal cells. Cell viability was reduced to 68%, and to 65% when exposed to A beta oligomer and A beta plaque for 18 h, and 50 mu g/mL of FGE increased cell viability (92% and 89.6%, respectively). These results indicate that fermentation of SGE can provide an efficient method of 6-pradol formation and that FGE has potential as a neuroprotective agent. (C) 2017 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | This research was supported by Bio-industry Technology Development Program, Ministry of Agriculture, Food and Rural Affairs (112136-4). | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | ELSEVIER SCIENCE BV | en_US |
dc.subject | 6-paradol | en_US |
dc.subject | Zingiber officinale Roscoe | en_US |
dc.subject | Schizosaccaromyces pombe | en_US |
dc.subject | Biotransformation | en_US |
dc.subject | 6-shogaol | en_US |
dc.subject | Fermentation | en_US |
dc.subject | ASPERGILLUS-NIGER | en_US |
dc.subject | PUNGENT CONSTITUENTS | en_US |
dc.subject | ALZHEIMERS-DISEASE | en_US |
dc.subject | SHOGAOL | en_US |
dc.subject | PARADOLS | en_US |
dc.subject | CHROMATOGRAPHY | en_US |
dc.subject | REEXAMINATION | en_US |
dc.title | Neuroprotective effect of 6-paradol enriched ginger extract by fermentation using Schizosaccharomyces pombe | en_US |
dc.type | Article | en_US |
dc.relation.volume | 31 | - |
dc.identifier.doi | 10.1016/j.jff.2017.02.010 | - |
dc.relation.page | 304-310 | - |
dc.relation.journal | JOURNAL OF FUNCTIONAL FOODS | - |
dc.contributor.googleauthor | Choi, Ji Won | - |
dc.contributor.googleauthor | Park, Ho-Young | - |
dc.contributor.googleauthor | Oh, Myung Sook | - |
dc.contributor.googleauthor | Yoo, Hye Hyun | - |
dc.contributor.googleauthor | Lee, Sang-Hoon | - |
dc.contributor.googleauthor | Ha, Sang Keun | - |
dc.relation.code | 2017004548 | - |
dc.sector.campus | E | - |
dc.sector.daehak | COLLEGE OF PHARMACY[E] | - |
dc.sector.department | DEPARTMENT OF PHARMACY | - |
dc.identifier.pid | yoohh | - |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.