Measurement of the radical scavenging activity of chicken jelly soup, a part of the medicated diet, 'Yakuzen', made from gelatin gel food 'Nikogori', using chemiluminescence and electron spin resonance methods.

We reported that gelatin gel 'Nikogori' soup made from the collagen in chicken wing meat, which is a part of the medicated diet 'Yakuzen', has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly 'Nikogori' soup sample was much higher than that of the chicken-only sample (control) at 100 degrees C heating for 60 min, although the addition of soy sauce only slightly enhanced the hydroxyl radical scavenging activity. Although the addition of garlic slightly enhanced the hydroxyl radical scavenging activity, it strongly inhibited the peroxyl radical scavenging activity.

Effect of soy sauce on the antioxidative capacity of the gelatin gel food 'Nikogori' measured using the chemiluminescence method.

Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in many foods. 'Nikogori' gelatin gel from cooked fish is a traditional food in Japan.

Relationship between peroxyl radical scavenging capability measured by the chemiluminescence method and an aminocarbonyl reaction product in soy sauce.

Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in food materials. Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world.

Mechanism of thermotolerance induction by split-dose hyperthermia in Deinococcus radiodurans DNA repair deficient mutants.

We examined the phenomenon of thermotolerance induction in the radioresistant prokaryote, Deinococcus radiodurans, which was initially exposed to 30 min at 52 degrees C followed by various intervals up to 6 h at 30 degrees C in TGY medium and then re-exposed to 52 degrees C for various periods, i.e., split-dose hyperthermia.

Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.

Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. A radical scavenger as an antioxidant has been sought in foods. Fish sauces are traditional Asian fermented seasonings.