ANTIOXIDANT ACTIVITY OF TRADITIONAL KOREAN FERMENTED SOYBEAN (DAMDUSI) EXTRACT ON FREE RADICAL-MEDIATED OXIDATIVE SYSTEMS

• Published in: Journal of food biochemistry Vol. 35; no. 4; pp. 1242 - 1256
• Main Authors: AHN, CHANG-BUM, JE, JAE-YOUNG
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.08.2011
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2010.00448.x

ABSTRACT The objective of this study was to evaluate the antioxidant effects of Damdusi extract, a traditional fermented soybean product from Korea, by assessing it in non‐cellular systems such as DPPH, hydroxyl, and hydrogen peroxide scavenging assays, as well as ferrous chelating ability and reducing power assays. In addition, cellular systems were assessed through the intracellular reactive oxygen species (ROS) scavenging assay, lipid peroxidation inhibition assay, and the measurement of intracellular glutathione (GSH) levels, by employing the human lung fibroblast cell lines, WI38 and IMR‐90. The total phenolic content of the Damdusi extract was 188 ± 2.6 mg gallic acid/g of extract, and it significantly quenched DPPH, hydroxyl, and hydrogen peroxide dose‐dependently, and showed high chelating ability and reducing power. In the cellular systems, the Damdusi extract exhibited appreciable suppression in the occurrence of intracellular ROS and lipid peroxidation. Furthermore, the induction of intracellular GSH in the presence of the Damdusi extract indicated its effectiveness to act against cellular oxidative stress. PRATICAL APPLICATIONS In this study, the antioxidant effects of traditional Korean fermented soybean extract on free radical‐mediated oxidative systems were measured. It was found that the hot water extract exhibited good antioxidant activities against non‐cellular and cellular assay systems. Therefore, this extract has potential use as an ingredient for functional foods and/or pharmaceuticals.