Effect of Hot Water Extracts of Blue Mussel and Several Plants on Alcohol Metabolizing Enzymatic, Antioxidant, and Angiotensin Converting Enzyme Inhibitory Activities
홍합과 여러 식물의 열수 추출물의 알코올분해효소에 미치는 영향과 항산화 및 ACE 저해 활성

Dul-Lee Ok, Si-Kyung Kim, Seung-Cheol Lee
2014 Korean Journal of Food and Cookery Science  
For the development of a hangover soup containing blue mussel, 11 kinds of hot water extracts were prepared -A (mistletoe); B (shepherd's purse); C (arrowroot); D (bean sprout); E (oriental raisin); F (blue mussel); G (blue mussel and mistletoe); H (blue mussel and shepherd's purse); I (blue mussel and arrowroot); J (blue mussel and bean sprout); and K (blue mussel and oriental raisin). Extract C showed the highest effect for increasing the activities of alcohol dehydrogenase (ADH) and
more » ... (ADH) and acetaldehyde dehydrogenase (ALDH); however, the addition of blue mussel did not provide a synergy effect on extract C. Other than the arrowroot-containing extracts (C and I), extract H showed relatively higher ADH (237.4±1.7%) and ALDH (136.5±2.1%) activities. Moreover, extract H showed the highest DPPH radical scavenging activity (93.9±0.1%) and angiotensin I converting enzyme (ACE) inhibitory activity (42.7±1.6%). The combination of blue mussel with shepherd's purse had a synergic effect on its ADH and ACE inhibitory activities.
doi:10.9724/kfcs.2014.30.5.613 fatcat:r72rphp4mnfcndxpc2ezei7viu