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URIhttp://ypir.lib.yamaguchi-u.ac.jp/fu/metadata/244
タイトルAntioxidative Activity of Puffer Fish Sauce (Review)
作成者Harada, Kazuki
Maeda, Toshimichi
Honda, Masato
Kawahara, Tsuyoshi
Tamaru, Miki
Shiba, Tsuneo
作成者ヨミハラダ, カズキ
マエダ, トシミチ
ホンダ, マサト
カワハラ, ツヨシ
タマル, ミキ
シバ, ツネオ
作成者別表記原田, 和樹
前田, 俊道
芝, 恒男
著者キーワードpuffer fish sauce
peroxyl radical
hydroxyl radical
chemiluminescence
electron spin resonance
apurinic/apyrimidinic site
DNA protection
ファイル形式application/pdf
内容記述(抄録等)A puffer fish [Takifugu rubripes (Temminck et Schlegel)] sauce was developed in our laboratory using the meat, skin and bones except the internal organs containing the poison, i.e., tetrodotoxin. These were fermented for about one year at room temperature. A strong scavenging activity of peroxyl and hydroxyl radicals of the puffer fish sauce was detected by chemiluminescence and electron spin resonance (ESR) methods. Further, this fish sauce had highest DNA protection activity against apurinic/apyrimidinic (AP) lesions on DNA when cells are exposed to hydroxyl radicals. However, among the examined fish and soy sauce samples, a correlation between the scavenging activities of hydroxyl radicals and DNA protection was not found.
出版者水産大学校
出版者ヨミスイサン ダイガッコウ
Nii資料タイプ紀要論文
本文言語eng
ISSN0370-9361
掲載誌名水産大学校研究報告
56
1
開始ページ99
終了ページ105
発行日2007-11
著者版/出版社版出版社版
リポジトリIDNF0056110
ファイル56-1-99-105.pdf ( 621.7KB ) 公開日 2016-11-09
地域区分水産大学校