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Title: Identification of antioxidants in dark soy sauce.
Keywords: soy sauce, maltol, melanoidin, antioxidant, COX-2
Issue Date: 23-Feb-2010
Citation: WANG HUANSONG (2010-02-23). Identification of antioxidants in dark soy sauce.. ScholarBank@NUS Repository.
Abstract: Soy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2?-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide. 3-Hydroxy-2-methyl-4H-pyran-4-one (maltol) was one of several active compounds found in an ethyl acetate extract of dark soy sauce (DSS) and was present at millimolar concentrations in DSS. However, most of the antioxidant activity was present in colored fractions, two of which (CP1 and CP2) were obtained by gel filtration chromatography. Their structural characteristics based on nuclear magnetic resonance (NMR) and electrospray-ionization time-of-flight mass spectrometry (ESI-TOF-MS) analysis suggest that carbohydrate-containing pigments such as melanoidins are the major contributors to the high antioxidant capacity of DSS. In vitro, maltol, CP1 and CP2 can protect against hypochlorous acid (HOCl)-mediated DNA damage dose-dependently. Furthermore, dark soy sauce potentially inhibits the growth of colon cancer HT 29 cells at high concentrations, while it decreases the up-regulation of cyclooxygenase-2 (COX-2) expression in LPS (lipopolysaccharide) -induced HT 29 cells at low concentrations.
Appears in Collections:Master's Theses (Open)

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