Published online Oct 31, 2016.
https://doi.org/10.4163/jnh.2016.49.5.277
Protective effect of Korean diet food groups on lymphocyte DNA damage and contribution of each food group to total dietary antioxidant capacity (TDAC)
Abstract
Purpose
This study was performed to compare total phenolic contents, in vitro antioxidant capacity, and reduction effect of Korean food groups on ex vivo DNA damage in human cells and analyze correlations between each indicator.
Methods
Vegetable foods in the Korean diet based the results of the KNHANES V-2 (2011) were classified into 10 food groups: cereals, fruits, vegetables, nuts, kimchi, seaweeds, potatoes, mushrooms, legumes, and oils. Eighty-four foods constituted more than 1% of the total intake in each food group and finally designated as vegetable foods in the Korean diet. Total phenolic content of each food group was measured. Further, in vitro antioxidant capacity was measured based on DPPH radical scavenging assay, TEAC assay, and ORACROO• assay. Ex vivo DNA damage in human lymphocytes was assessed using comet assay.
Results
Total phenolic contents of food groups of the Korean diet increased in the order of mushrooms, fruits, vegetables, seaweeds, and kimchi. Meanwhile, antioxidant rankings of food groups as mean values from the three in vitro test methods increased in the order of mushrooms, seaweeds, vegetables, kimchi, and fruits. Protection against ex vivo DNA damage in human lymphocytes was highest in mushrooms, followed by vegetables, fruits, seaweeds, and kimchi. The rankings of the food groups for total phenolic content, in vitro DAC, and ex vivo DNA protection activity were similar, and correlations between each indicator were significantly high.
Conclusion
Mushrooms, fruits, vegetables, and seaweeds among the tested food groups in the Korean diet showed high total phenolic contents, in vitro antioxidant capacities, and protection against DNA damage. Correlations between each indicator in terms of total phenolic content, in vitro antioxidant capacity, and ex vivo DNA protection between each food group were found to be particularly high.
Fig. 1
Total phenolic content and antioxidant capacity of plant foods based on the dry mater of the edible part in the Korean diet. Different letters are significantly different among groups by Duncan’s multiple range test. Total: mixture of 10 Korean plant food groups
Fig. 2
Comparison of in vitro antioxidant activity of plant foods in Korean diet. Total: mixture of 10 Korean plant food groups
Fig. 3
Contribution of total antioxidant capacities (mean of DPPH, ORAC and TEAC) from all plant foods as a percentage of total dietary antioxidant capacities (TDAC) from per capita daily intake in the Korean diet (KNHANES V-2, 2011). The TDAC values were obtained by multiplying the total antioxidant capacity of each food group and the intake of each food.
Fig. 4
Relative score of lymphocyte DNA damage by Comet assay expressed as tail moment (TM) of different food groups in Korean diet. Different letters are significantly different among groups by Duncan’s multiple range test (p < 0.05). P: positive control (H2O2) Total: mixture of 10 Korean plant food groups
Table 1
Intake of plant foods and oils in the Korean diet (KNHANES V-2, 2011)
Table 2
Total dietary antioxidant capacity (TDAC) of food based on per capita daily intake in the Korean diet
Table 3
Protective effect on lymphocyte DNA damage by Comet assay expressed as TM, TL, TD of food groups in whole blood
Table 4
Correlation between DNA damage protective effect and antioxidant capacities (total phenolic contents, DPPH, ORACROO•, and TEAC)
*This study was supported by grants from the Basic Science Research Program of the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology, Republic of Korea (NRF-2013R1A1A3006963).
References
-
Hertog MG, Kromhout D, Aravanis C, Blackburn H, Buzina R, Fidanza F, Giampaoli S, Jansen A, Menotti A, Nedeljkovic S, Pekkarinen M, Simic BS, Toshima H, Feskens EJ, Hollman PC, Katan MB. Flavonoid intake and long-term risk of coronary heart disease and cancer in the seven countries study. Arch Intern Med 1995;155(4):381–386.
-
-
Hertog MG, van Poppel G, Verhoeven D. Potentially anticarcinogenic secondary metabolites from fruit and vegetables. In: Tomás-Barberán FA, Robins RJ, editors. Phytochemistry of Fruit and Vegetable. Oxford: Clarendon Press; 1997. pp. 313-329.
-
-
Luthria DL, Pastor-Corrales MA. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. J Food Compost Anal 2006;19(2-3):205–211.
-
-
Lila MA. Interactions between flavonoids that benefit human health. In: Gould K, Davies KM, Winefield C, editors. Anthocyanins: Biosynthesis, Functions, and Application. . New York (NY): Springer; 2009. pp. 305-320.
-
-
Suh JH, Paek OJ, Kang YW, Ahn JE, Yun JS, Oh KS, An YS, Park SH, Lee SJ. Study on the antioxidant activity in the various vegetables. J Food Hyg Saf 2013;28(4):337–341.
-
-
Jeon EJ, Park YK, Kim JS, Kang MH. Comparison of the protective effect of antioxidant vitamins and fruits or vegetable juices on DNA damage in human lymphocyte cells using the comet assay. Korean J Nutr 2004;37(6):440–447.
-
-
Randhir R, Shetty P, Shetty K. L-DOPA and total phenolic stimulation in dark germinated fava bean in response to peptide and phytochemical elicitors. Process Biochem 2002;37(11):1247–1256.
-
-
Lee YJ, Lee SW, Lee SC, Park EJ. Antioxidant activities and antigenotoxic effect of ethanol extracts of Acorus gramineus, Bud of Aralica elata Seem, Capsella bursa-pastoris, and Taraxacum officinale. J Basic Sci 2014;31:45–58.
-
-
Park YK, Kim JS, Jeon EJ, Kang MH. The improvement of chaga mushroom (Inonotus obliquus) extract supplementation on the blood glucose and cellular DNA damage in streptozotocin-induced diabetic rats. Korean J Nutr 2009;42(1):5–13.
-
-
Saura-Calixto F, Goñi I. Antioxidant capacity of the Spanish Mediterranean diet. Food Chem 2006;94(3):442–447.
-
-
Choi SJ, Lee YS, Kim JK, Ki JK, Lim SS. Physiological activities of extract form edible mushrooms. J Korean Soc Food Sci Nutr 2010;39(8):1087–1096.
-
-
Qi Y, Zhao X, Lim YI, Park KY. Antioxidant and anticancer effects of edible and medicinal mushrooms. J Korean Soc Food Sci Nutr 2013;42:655–662.
-
-
Kim HY, Koo SC, Kang BK, Lee YH, Kim HT, Yun HT, Baek IY, Jeong HS, Choi MS. Growth characteristics of sprouts and changes of antioxidant activities in common bean (Phaseolus vulgaris L.) with cultivated temperature. Korean J Crop Sci 2014;59(2):201–207.
-
-
Woo KS, Seo HI, Lee YH, Kim HY, Ko JY, Song SB, Lee JS, Jung KY, Nam MH, Oh IS, Jeong HS. Antioxidant compounds and antioxidant activities of sweet potatoes with cultivated conditions. J Korean Soc Food Sci Nutr 2012;41(4):519–525.
-
-
Kim SM, Na MS. A study on skin care effects of rapeseed meal extract. KSBB J 2013;28(3):177–184.
-
-
Lee MH, Kim JM, Park EJ. Antioxidant and antigenotoxic effect of Sansuyu fruit (Corni fructus) extracted with various solvents. Cancer Prev Res 2013;18(1):66–73.
-
-
Kim SH, Kim MS, Lee MS, Park YS, Lee HJ, Kang SA, Lee HS, Lee KE, Yang HJ, Kim MJ, Lee YE, Kwon DY. Korean diet (K-diet): characteristics and historical background. J Ethn Food 2016;3(1):26–31.
-
-
Enright L, Slavin J. No effect of 14 day consumption of whole grain diet compared to refined grain diet on antioxidant measures in healthy, young subjects: a pilot study. Nutr J 2010;9(1):12.
-
Cited by
MeSH Terms
Figures
Tables
Funding Information
-
National Research Foundation of Korea
NRF-2013R1A1A3006963