1Department of Animal Science and Technology, Chung-Ang University, Seodong-daero, Daeduk-myeon, Anseong-Si, Gyeonggi, Korea
2Department of Food Science and Technology Chung-Ang University, Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi, Korea
Journal of Food and Nutrition Research.
2015,
Vol. 3 No. 4, 274-280
DOI: 10.12691/jfnr-3-4-7
Copyright © 2015 Science and Education PublishingCite this paper: Seung Jae Lee, Seung Yuan Lee, Myung-Sub Chung, Sun Jin Hur. Effect of Phytochemicals on the Antioxidative Activity of Brain Lipids in High- and Low-fat-fed Mice and Their Structural Changes during
in vitro Digestion.
Journal of Food and Nutrition Research. 2015; 3(4):274-280. doi: 10.12691/jfnr-3-4-7.
Correspondence to: Sun Jin Hur, Department of Animal Science and Technology, Chung-Ang University, Seodong-daero, Daeduk-myeon, Anseong-Si, Gyeonggi, Korea. Email:
hursj@cau.ac.krAbstract
The brain lipid samples were collected from the brains of low- and high-fat-fed mice and incubated with the in vitro-digested phytochemicals to determine lipid oxidation. After digestion in the mouth, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity and ferric-reducing antioxidant power (FRAP) of quercetin and catechin were higher than those of rutin. In contrast, ABTS radical-scavenging activity and FRAP were higher in catechin and rutin than in quercetin after digestion in the stomach. The automated oxygen radical absorbance capacity (ORAC) was highest in catechin during in vitro digestion in the brain lipids of both high- and low-fat-fed mice. After digestion in the mouth, the inhibitory effect of rutin lipid oxidation was higher than those of quercetin and catechin, whereas after digestion in the stomach, the inhibitory effect of lipid oxidation in catechin and rutin was stronger than that of quercetin in brain lipids obtained from both low- and high-fat-fed mice.
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