Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, 'Yakuzen', made from gelatin gel food 'Nikogori', using chemiluminescence and electron spin resonance methods

International Journal of Molecular Medicine

Volumn 18, Issue 1, 2006, Pages 107-111

  Nagatsuka, Norie ^a   Harada, Kazuki ^b   Ando, Mami ^c   Nagao, Keiko ^a  

^a TOKYO KASEI UNIVERSITY   (Japan)

^b NATIONAL FISHERIES UNIVERSITY   (Japan)

^c YAMAGUCHI PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Chemiluminescence; Chicken jelly soup; Electron spin resonance; Hydroxyl radical; Nikogori; Peroxyl radical; Radical scavenging; Yakuzen

Indexed keywords

GELATIN; HYDROXYL RADICAL; PERHYDROXYL RADICAL; PEROXIDE; SCAVENGER;

ANIMAL; ARTICLE; CHEMISTRY; CHEMOLUMINESCENCE; CHICKEN; DOSE RESPONSE; DRUG EFFECT; ELECTRON SPIN RESONANCE; FOOD ANALYSIS; GARLIC; GEL; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SOYBEAN; TEMPERATURE; TIME;

ANIMALS; CHEMILUMINESCENT MEASUREMENTS; CHICKENS; DOSE-RESPONSE RELATIONSHIP, DRUG; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD ANALYSIS; FREE RADICAL SCAVENGERS; GARLIC; GELATIN; GELS; HYDROXYL RADICAL; OXIDATION-REDUCTION; PEROXIDES; SOY FOODS; TEMPERATURE; TIME FACTORS;

EID: 33748156250     PISSN: 11073756     EISSN: 1791244X     Source Type: Journal    
DOI: 10.3892/ijmm.18.1.107     Document Type: Article

References (15)

1. Minari Y, Tokui N, Zhu GS and Guo X: Chinese medicine and Chinese medicated diet. J Integr Stud Diet Habits (in Japanese) 12: 109-114, 2001.
2. Minari Y, Tokui N, Fukumoto A, Zhu GS, Guo X and Sugahara T: The classification of dietetic Chinese drugs for cooking Chinese medicated diet. J Integr Stud Diet Habits (in Japanese) 11: 277-287, 2000.
3. Nagatsuka N, Harada K, Ando M and Nagao K: Effect of soy sauce on the antioxidative capacity of the gelatin gel food 'Nikogori' measured using the chemiluminescence method. Int J Mol Med 16: 427-430, 2005.
4. Nagler-Anderson C, Bober LA, Robinson ME, Siskind GW and Thorbecke GJ: Suppression of type II collagen-induced arthritis by intragastric administration of soluble type II collagen. Proc Natl Acad Sci USA 83: 7443-7446, 1986. (Pubitemid 16000538)
5. Halliwell B and Gutteridge JMC: Role of free radicals and catalytic metal ions in human disease: an overview. In: Methods in Enzymology Volume 186, Oxygen Radicals in Biological Systems, Part B: Oxygen Radicals and Antioxidants. Packer L and Glazer AN (eds). Academic Press, London, pp1-85, 1990.
6. Harada K, Ando M, Kitao S, Sakamoto Y, Kobayashi M and Tamura Y: Measurement of antioxidative capacity of fish sauce using chemiluminescence method. Fish Sci 68 (suppl 2): 1437-1440, 2002.
7. Harada K, Okano C, Kadoguchi H, Okubo Y, Ando M, Kitao S and Tamura Y: Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method. Int J Mol Med 12: 621-625, 2003.
8. Ando M, Harada K, Kitao S, Kobayashi M and Tamura Y: Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce. Int J Mol Med 12: 923-928, 2003.
9. Kitao S, Fujii K, Teramoto M, Harada K, Ando M and Tamura Y: Rapid and sensitive method for evaluation of radical-scavenging activity using peroxyl radicals derived 2,2′-azobis(2-amidinopropane) dihydrochloride and luminol chemiluminescence. Food Sci Technol Res 11: 318-323, 2005.
10. Isobe Y, Kase Y, Narita M and Komiya T: Antioxidative activity of the tropical fruit, Feijoa sellowiana Berg. J Home Econ Jpn (in Japanese) 54: 945-949, 2003.
11. Harada K: Radical scavenging capability of seafoods using the chemiluminescence and electron spin resonance methods. Int J Mol Med 14: S43, 2004.
12. Nagatsuka N, Harada K, Ando M and Nagao K: Antioxidative capacity of chicken jelly soup. Proceedings of the 13th Biennial International Congress of Asian Regional Association for Home Economics (ARAHE), p590, 2005.
13. Kawamura F and Okada M: Antioxidative effect of ginger on the peroxidation of lard in boiled water (part 1); effect of the essential oils and sliced ginger. J Home Econ Jpn (in Japanese) 43: 31-35, 1992.
14. Saiga A, Tanabe S and Nishimura T: Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment. J Agric Food Chem 51: 3661-3667, 2003.
15. Lindahl T: Instability and decay of the primary structure of DNA. Nature 362: 709-715, 1993.