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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21894

    標題: Antioxidant effects of isolated lactic acid bacteria and protective role in DNA
    作者: Tse-chou Cheng
    Shu-jen Wang
    mim-hsien Hsu
    Jiau Hua Chen
    Eric W. Fan
    貢獻者: 食品科技系
    日期: 2008-11
    上傳時間: 2009-11-02 11:30:17 (UTC+8)
    摘要: A number of studies indicate that lactic acid bacteria (LAB) posses antioxidant properties and may prevent DAN damage induced by reactive oxygen species (ROS), like hydrogen peroxide. In this study, the antioxidant activities of LAB were monitored and investigated the prevention of oxidative DNA damage by isolated LAB cells. Some of these isolated strains reduced the DNA damage induced by H2O2. Addition experiments indicated that the reduction of oxidative damage is seen in fermented culture than in cell free extracts. When chemopreventive activity of LAB was evaluated, our data showed that LAB was able to reduce the DNA damage induced by H2O2 at pre and simultaneous protocols than post treatment.
    關聯: International Conference for 2008『Nutraceuticals, Functional Foods and Dietary Supplements』,起迄日:2008/11/14~2008/11/17,地點:長榮桂冠酒店
    Appears in Collections:[ 食品科技系 ] 會議論文

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