2022 年 9 巻 2 号 p. 63-72
Aim: Glycation is a non-enzymatic reaction between reducing sugars and proteins. It forms advanced glycation end products (AGEs) and is involved in multiple diseases. We have reported that strawberries are one of the plants that inhibit the formation of AGEs. It has been reported that water treated with ceramic chips (ceramic-treated water) enhanced the growth of agricultural crops. In this study, we examined the effect of ceramic-treated water on the food functionality of strawberries, especially the anti-glycative effect and antioxidant efficacy. Methods: Fourteen varieties of strawberry plants were cultivated using either normal water or ceramic-treated water, and harvested strawberries were sliced, dried, and ground. Extracts were prepared with hot water and introduced into the human serum albumin (HSA)-Glucose glycation model. Inhibitory effects on glycation were evaluated by measuring fluorescent AGEs, and antioxidative efficacy was measured by the DPPH method. Results: All the strawberry samples showed anti-glycative effects and antioxidant activity. There was no significant difference between the cultivation water in the paired t-test for either effect. However, one variety showed a significant increase in inhibition of AGEs formation, and 4 varieties showed a significant increase in antioxidant activity in the ceramic-treated water cultivation. No correlation between anti-glycative and antioxidative effects was found. Conclusion: In this study, we examined the effect of growing water on 14 strawberry varieties. Ceramic-treated water changed the feature of strawberries, but the change depends on the varieties. This indicates that the effect of ceramic-treated water may be limited to certain varieties. In addition, the lack of correlation between anti-glycative and antioxidative effects suggested that the substances contributing to each effect were different.
