Chemical and biological properties of puffed Dendrobium officinale extracts: Evaluation of antioxidant and anti-fatigue activities

Singeun Kim, Kyungae Jo, Bum Sun Byun, Sung Hee Han, Kwang Won Yu, Hyung Joo Suh, Ki Bae Hong

Research output: Contribution to journalArticlepeer-review

Abstract

Dendrobium officinale (D. officinale, DO) is a traditional medicinal herb used in China. Phytochemicals and its antioxidant activity of puffed dendrobium extract was measured for antioxidant capacity. Physiological mechanism on skeletal muscle was analyzed by blood glucose, lactic acid, glycogen and ATP content and mRNA gene expression. Antioxidant effect of the extract on liver were measured. The extraction yield and phytochemical contents in DO extract were increased by the change of puffing pressure. In addition, antioxidant activities creased after explosive puffing process. DO extract treated with explosive puffing at high dose was significantly prolonged in swimming time. The glycogen content of puffing DO at high dose was significantly different. The expression of the PGC1-α and the level of ATP in PHD was higher. Explosive puffing DO strongly improve fatigue resistance of mice correlated with inhibiting the depletion of glycogen stores, regulating oxidation related enzymes, and modulating the activation of PGC-1α.

Original languageEnglish
Article number104144
JournalJournal of Functional Foods
Volume73
DOIs
Publication statusPublished - 2020 Oct

Keywords

  • Anti-fatigue
  • Antioxidant activity
  • Dendrobium officinale
  • Explosive puffing
  • Forced swimming test

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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