식품류를 이용한 방사선 방호 효과 -버섯류의 당 생물학적인 특징중심으로

• Published in: KSBB Journal Vol. 30; no. 1; pp. 11 - 20
• Main Authors: 김종수, 안병권, 최현숙, 최두복, 염정민, 김숭평, 이인성, 조미자, 차월석, Kim, Jong-Soo, Ahn, Byeong-Kwon, Choi, Hyun-Suk, Choi, Du-Bok, Yeom, Jung-Min, Kim, Soong-Pyung, Lee, In-Sung, Cho, Mi-Ja, Cha, Wol-Suk
• Format: Journal Article
• Language: Korean
• Published: 한국생물공학회 01.02.2015
• Subjects: 생물공학; Radioprotective food; Glycobiological properties; Radiation; Mushroom
• ISSN: 1225-7117; 2288-8268
• DOI: 10.7841/ksbbj.2015.30.1.42

Radiation causes various pathophysiological alterations in living animals, and it causes death at high doses by multiple mechanisms, including direct DNA damage and indirect oxidative stress. The search for useful radioprotectors has been an important issue in the field of radiation biology. Ideal radioprotectors should have low toxicity and an extended window of protection. As many synthetic compounds have toxic side effects, the natural products have attracted scientific attention as radioprotectors. Natural products that have been recently shown to be effective with various biological activities were found to have radioprotective effect. The aim of this review is to summary the recent research of the radioprotective effects of natural foods, especially focused on the glycobiological properties of mushrooms.