Analysis of the food components and physiological activities of Brassica juncea from Jeongseon

Abstract

This study was conducted to provide basic data of Brassica juncea from Jeongseon (BJJ) which is the food components and physiological activities. The moisture, crude protein, crude fat, crude ash and carbohydrate content of BJJ were 91.58±0.08%, 2.29±0.26%, 0.07±0.00%, 1.17±0.00% and 4.89±0.03%, respectively. The sugar content was 0.29±0.02 g/100 g of glucose and 0.10±0.00 g/100 g of fructose. Major fatty acids were palmitic acid(C16:0), octadecenoic acid(C18:1n9c) and stearic acid(C18:0), especially the composition of the palmitic acid was the highest at 31.22%. Major minerals were K, Ca, P, Na, Mg, especially the K content was highest at 464.31±6.33 mg/100 g. Vitamin was mainly composed of Vitamin B1, B2, B6, C, E. The primary organic acid was 305.26±0.90 mg/100 g of acetic acid. Total amino acid was mainly composed of L‐Proline at 774.30±119.06 mg/100 g. DPPH radical scavenging activity and FRAP value increased depending upon the concentrations of BJJ extract (0.1, 1.0, 5.0 mg/mL). Total phenolic contents and total flavonoid contents were 7.88±0.06 mg GAE/g, 37.31±0.39 mg RE/g. In addition, we assessed the lipid accumulation and the antioxidant effect of BJJ extract on 3T3‐L1 and Human Dermal Fibroblasts (HDFs), respectively. After we confirmed no significant difference of cell viability between control group and BJJ extract of 25, 50, 100 μg/mL through XTT assay, we applied this concentration of BJJ extract on the continuous experiments. Oil Red O (ORO) staining showed that the lipid accumulation was inhibited by 25% at a concentration of 100 μg/mL compared to control. Through NBT assay, the reactive oxygen species (ROS) production decreased in all experiment groups treated by BJJ extract, especially the ROS production decreased about 23% at a concentration of 100 μg/mL compared to control. However, at low concentrations (25, 50 μg/mL), the protective effect of BJJ extract was no significant effect but 100 μg/mL. These results suggested BJJ has a potential as a functional food material.This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.