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Chemical and biological properties of puffed Dendrobium officinale extracts: Evaluation of antioxidant and anti-fatigue activities

Authors
Kim, SingeunJo, KyungaeByun, Bum SunHan, Sung HeeYu, Kwang-WonSuh, Hyung JooHong, Ki-Bae
Issue Date
10월-2020
Publisher
ELSEVIER
Keywords
Dendrobium officinale; Antioxidant activity; Anti-fatigue; Explosive puffing; Forced swimming test
Citation
JOURNAL OF FUNCTIONAL FOODS, v.73
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF FUNCTIONAL FOODS
Volume
73
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/52643
DOI
10.1016/j.jff.2020.104144
ISSN
1756-4646
Abstract
Dendrobium officinale (D. officinale, DO) is a traditional medicinal herb used in China. Phytochemicals and its antioxidant activity of puffed dendrobium extract was measured for antioxidant capacity. Physiological mechanism on skeletal muscle was analyzed by blood glucose, lactic acid, glycogen and ATP content and mRNA gene expression. Antioxidant effect of the extract on liver were measured. The extraction yield and phytochemical contents in DO extract were increased by the change of puffing pressure. In addition, antioxidant activities creased after explosive puffing process. DO extract treated with explosive puffing at high dose was significantly prolonged in swimming time. The glycogen content of puffing DO at high dose was significantly different. The expression of the PGC1-alpha and the level of ATP in PHD was higher. Explosive puffing DO strongly improve fatigue resistance of mice correlated with inhibiting the depletion of glycogen stores, regulating oxidation related enzymes, and modulating the activation of PGC-1 alpha.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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