Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
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 YangJyunichi KirikoshiShogo SekimotoMikako TakasugiKenji FukunagaRyota HosomiAtsuyuki HishidaNobuo KawaharaTakashi YamagishiHirofumi Arai
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Volume 21 (2015) Issue 4 Pages 589-596

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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.

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© 2015 by Japanese Society for Food Science and Technology
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