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Jae Kyung Kim,
Nak Yun Sung,
Periasamy Srinivasan,
Jong-il Choi,
Sang Kyum Kim,
Jung Min Oh,
Jae Hoon Kim,
Beom Seok Song, Hyun Jin Park,
Myung Woo Byun,
Ju Woon Lee
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ABSTRACT: The hepatoprotective efficacy of irradiated hyaluronic acid (HA) on acetaminophen (APAP) induced acute hepatotoxicity was investigated. BALB/c mice (4-6 weeks of age) were pretreated with unirradiated HA (UIHA), 5 and 50 kGy gamma irradiated HA (GIHA) for 14 days and were dosed APAP (500 mg/kg b.wt). After 9h of APAP dosing animals were euthanized. The degree of acute hepatotoxicity was measured by aspartate aminotransferase (AST) and alanine aminotransferase (ALT). The expression of interferon-gamma (IFN-gamma) in serum and alpha-and mu-class of gluthathione-S-transferase (GSTs), CYP 2E1 class of cytochrome monooxygenase and glutathione (GSH) in liver were quantified. Histological evaluation was done by Hematoxiylin and Eiosin staining, Periodic acid schiffs staining, Manson trichrome staining and histological scorings were done. The degree of acute hepatotoxicity was markedly lower in UIHA and 5 kGy than in 50 kGy GIHA pretreated group and there was negligible difference between 5 and 50 kGy GIHA pretreated group. The expression of interferon-gamma (IFN-gamma) was significantly (P<0.05) suppressed in 5 and 50 kGy GIHA pretreated group. Histological scorings showed a significant protection of liver in UIHA and 5 kGy GIHA pretreated mice. Expression of alpha class GSTs was significantly increased in 5 and 50 kGy GIHA pretreated group. To conclude suppression of IFN-gamma and increase in alpha-class GSTs expression may exert a protective role in acute hepatotoxicity of APAP and 5 kGy GIHA showed comparable protective effect to that of UIHA.
Chemico-Biological Interactions 04/2008; 172(2):141-53. · 2.46 Impact Factor
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ABSTRACT: Antioxidants quench oxidation by transferring hydrogen atoms to free radicals. In the present investigation, the effect of gamma irradiation on the natural antioxidants of irradiated cumin was studied. Cumin samples were purchased from retailers and then irradiated in a cobalt-60 irradiator to 0, 1, 3, 5 and 10 kGy at ambient temperature. The effect of irradiation on the antioxidant properties of the cumin seed were investigated by evaluating the radical-scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, determination of ferric reducing antioxidant power (FRAP), total polyphenol content (TPC) and the antioxidant index by β-carotene/linoleic acid co-oxidation. Electron spin resonance (ESR) was performed to assess ionization of cumin seeds by gamma irradiation. Irradiation was found to nonsignificantly increase and/or maintain all antioxidant parameters, TPC and the ESR signal intensity was found to be increased in cumin seeds.
Radiation Physics and Chemistry.
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ABSTRACT: Curcuma species are medicinal herbs with various pharmacological activities. They have a characteristic yellow color and contain curcuminoids which are natural antioxidants. In this study, Curcuma aromatica (CA) and Curcuma longa (CL) extracts were gamma-irradiated for improving the color, and the irradiation effects on the curcuminoids contents in CA and CL extracts were determined in order to evaluate if CA can replace CL on the market, where the price of CA is 70% lower than the price of CL. The Hunter color L*-values were increased significantly in all the samples with increasing dose, while the a*-values and b*-values decreased, which implies that the color of the CA and CL extracts changed from dark yellow to brighter yellow. Curcuminoids contents of all the samples were evaluated, and CA contains more curcuminoids than CL. These results indicated that irradiation improved the properties of CA for possible industrial use in manufacturing food and cosmetic industrial products.
Radiation Physics and Chemistry.
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ABSTRACT: The influence of gamma irradiation and an addition of locust bean gum (LBG) on the properties of the starch-based films were investigated. The film casting solution including the corn starch, LBG (0%, 0.75%, and 1.5% w/v), polyvinyl alcohol, sucrose, and glycerol was irradiated at 0, 3, 6, 12, and 24 kGy. After irradiation, an intact and smooth film was formed by irradiation treatment. The presence of LBG increased the tensile strength of the films, but the appropriate irradiation dose should be determined to get the highest tensile strength. Application of LBG reduced the percent elongation of the films, but irradiation significantly increased the percent elongation. The enzymatic hydrolysis and water vapor permeability was shown to decrease with an increase in the irradiation dose. Results indicate that the irradiation technology can be a useful tool as a cross-linking agent with starch and LBG to improve the functional properties of a starch-based film.
Food Hydrocolloids 22(2):248-254. · 3.47 Impact Factor
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ABSTRACT: Tamarind (Tamarindus indica L) seed polysaccharide (TSP) is of great important due to its various biological activities. The present investigation was carried out to compare extraction yield, morphological characteristics, average molecular weights and antioxidant activities of TSP from gamma- and electron beam (EB)-irradiated tamarind kernel powder. The tamarind kernel powder was irradiated with 0, 5 and 10 kGy by gamma ray (GR) and electron beam, respectively. The extraction yield of TSP was increased significantly by EB and GR irradiation, but there was no significant difference between irradiation types. Morphological studies by scanning electron microscope showed that TSP from GR-irradiated tamarind seed had a fibrous structure, different from that of EB irradiated with a particle structures. The average molecular weight of TSP was decreased by the irradiation, and EB treatment degraded more severely than GR. Superoxide radical scavenging ability and total antioxidant capacity of EB-treated TSP showed higher than those of GR-treated TSP.
Radiation Physics and Chemistry. 78:605-609.
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ABSTRACT: Hyaluronic acid (Hyaluronan, HA) was depolymerised by gamma irradiation and its structural changes and antioxidant activities were investigated. The structural changes of gamma irradiated HA were studied by gel-permeation chromatography (GPC), viscosity, pH, Hunter colour measurement, UV spectrophotometry, and FT-IR spectroscopy. The results demonstrated that gamma irradiation decreased molecular weight size, viscosity and pH of the hyaluronic acid and its colour turned to intense yellow. UV spectra of the irradiated HA showed a change at 265 nm, which indicates the formation of double bonds. Differences in the height and shape of certain absorption bonds of FT-IR spectra in the range 1700–1750 cm−1 were also observed, which is associated with the formation of carboxylic acid. From these structural changes of the HA, gamma irradiation may have a role in the formation of pyrancarboxylic acid rings. DPPH radical scavenging ability and the reducing power of gamma irradiated HA were significantly higher than that of non-irradiated HA. However, non-irradiated and irradiated HA did not show significant differences in the Rancimat test.
Food Chemistry.
