Antioxidant effects of isolated lactic acid bacteria and protective role in DNA

Chia Nan University of Pharmacy & Science Institutional Repository > 藥理學院 > 食品科技系 > 會議論文 > Item 310902800/21894

請使用永久網址來引用或連結此文件: https://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
顯示於類別:	[ 食品科技系 ] 會議論文

文件中的檔案:

沒有與此文件相關的檔案.

在CNU IR中所有的資料項目都受到原著作權保護.

TAIR相關文章