Abstract
In this study, we investigated the effects of vegetables on the antioxidant activity of miso both in vitro and ex vivo as a means to maintain and prolong the health benefits of miso intake in daily life using vegetables such as garlic, edible burdock, daikon, onion, welsh onion (stem), welsh onion (leaf-blade green), chingentsuai, broccoli, eggplant and sweet pepper. The effect on superoxide scavenger activity (SOSA) in vitro was investigated when using miso soup with vegetables. The effects on superoxide dismutase (SOD) -like activity and glutathione peroxidase (GSH-Px) -like activity of rat lung extract ex vivo were investigated when using miso soup with vegetables. As other confirmation of reducing capacity of miso soup ex vivo, 12-hydroxyeicosatetraenoic acid (12-HETE) formation in lung homogenate was measured when using miso soup with vegetables. SOSA was increased when using miso soup with garlic, welsh onion (leaf-blade green), chingentsuai or broccoli. This effect on SOSA in vitro did not necessarily correspond to the effect on SOD-like activity ex vivo when using miso soup with vegetables. If data at ex vivo was made much of than the data at in vitro, the suggestions based on experiment results were that miso soup with garlic, welsh onion (stem) or welsh onion (leaf-blade green), chingentsuai or sweet pepper will accelerate both scavenging for superoxygen radicals and reduction of hydroperoxide : miso soup with onion will accelerate scavenging for superoxygen radicals : miso soup with daikon, edible burdock or eggplant will accelerate reduction of hydroperoxide. We expect the increase of antioxidant activity of miso in vivo by daily use and ingestion of the above-mentioned vegetables in miso soup.
