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J Dairy Sci. 2018 Oct;101(10):8702-8710. doi: 10.3168/jds.2018-14690. Epub 2018 Aug 9.

Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract.

Author information

1
Department of Food and Nutrition, Kyungnam University, Changwon, 51767, South Korea.
2
Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, South Korea.
3
Department of Food and Nutrition, Kyungnam University, Changwon, 51767, South Korea. Electronic address: pej@kyungnam.ac.kr.
4
Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, South Korea; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea. Electronic address: hdpaik@konkuk.ac.kr.

Abstract

The purpose of this study was to evaluate the antioxidant and antigenotoxic effect of dairy products milk (M) and yogurt (Y) after the addition of 2% red ginseng extract to milk (RM) and to yogurt (RY). Total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, oxygen radical absorbance capacity, and total radical trapping antioxidant potential were determined in the samples. Furthermore, antigenotoxic effect of samples was measured, using comet assay in human leukocytes. Total phenolic content and total flavonoid content of RM [38.3 ± 0.8 mg of gallic acid equivalents (GAE)/100 g, 23.6 ± 0.1 mg of quercetin equivalents (QE)/100 g] and RY (41.1 ± 0.9 mg of GAE/100 g, 18.7 ± 0.1 mg of QE/100 g), respectively, were higher than those of M (6.31 ± 0.2 mg of GAE/100 g, 10.4 ± 0.1 mg of QE/100 g) and Y (8.1 ± 0.9 mg of GAE/100 g, 8.4 ± 0.2 mg of QE/100 g), respectively. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and oxygen radical absorbance capacity values increased significantly after the addition of 2% red ginseng in both. Additionally, the total radical trapping antioxidant potential in RM (787.7 ± 7.0 μg/mL) was lower than in M (2074.0 ± 28.4 μg/mL). The H2O2-induced DNA damage in RY (0.1 ± 0.0 mg/mL) was less than the damage in Y (0.4 ± 0.0 mg/mL), but we found no significant difference between M and RM. This study indicates that supplementation with red ginseng can fortify the antioxidant and antigenotoxic effects of dairy products effectively.

KEYWORDS:

antigenotoxic effect; dairy product; flavonoid; red ginseng

PMID:
30100515
DOI:
10.3168/jds.2018-14690

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