Effect of Bean Extract of Yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H.Ohashi) on Low-Density Lipoprotein Oxidation In Vitro

Lifeng Yang; Jyunichi Kirikoshi; Shogo Sekimoto; Mikako Takasugi; Kenji Fukunaga; Ryota Hosomi; Atsuyuki Hishida; Nobuo Kawahara; Takashi Yamagishi; Hirofumi Arai

doi:10.3136/fstr.21.589

Original papers

Effect of Bean Extract of Yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H.Ohashi) on Low-Density Lipoprotein Oxidation In Vitro

Lifeng Yang, Jyunichi Kirikoshi, Shogo Sekimoto, Mikako Takasugi, Kenji Fukunaga, Ryota Hosomi, Atsuyuki Hishida, Nobuo Kawahara, Takashi Yamagishi, Hirofumi Arai

Author information

Lifeng Yang
Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
Jyunichi Kirikoshi
Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
Shogo Sekimoto
Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology
Mikako Takasugi
Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kyushu Sangyo University
Kenji Fukunaga
Faculty of Chemistry, Materials and Bioengineering, Kansai University
Ryota Hosomi
Faculty of Chemistry, Materials and Bioengineering, Kansai University
Atsuyuki Hishida
Division of Hokkaido, Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
Nobuo Kawahara
Division of Hokkaido, Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
Takashi Yamagishi
Applied Research Center, Kitami Institute of Technology
Hirofumi Arai Corresponding author
Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology

Keywords: yabumame, antioxidant, polyphenol, oxidation, low-density lipoprotein

JOURNAL OPEN ACCESS FULL-TEXT HTML

2015 Volume 21 Issue 4 Pages 589-596

DOI https://doi.org/10.3136/fstr.21.589

Details

Abstract

Yabumame, a legume family member, similar to hog-peanut, is an important traditional food for the Ainu people of Japan. However, its nutritional components and bioactivities are unknown. It has been suggested that low-density lipoprotein (LDL) oxidation by reactive oxygen species (ROS) may be a key factor in the onset of atherosclerosis. In this study, we evaluated the antioxidant activity of yabumame extract (YE) against LDL oxidation in vitro. Total polyphenol content in YE was 1.9%. YE showed 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity in solution. YE suppressed lipid peroxidation in LDL induced by free radicals or transition metal ions. YE also inhibited the oxidative modification of apolipoprotein B-100 in the oxidized LDL. The results suggest that YE can suppress LDL oxidation by ROS that leads to atherosclerosis.

Corresponding author

Register with J-STAGE for free!