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KMID : 0380620150470050673
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.673 ~ p.679
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Neuronal Cell Protective Effect of New Green Extract against H2O2-induced Oxidative Stress and Analysis of Bioactive Compounds
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Ha Jeong-Su
Park Seon-Kyeong
Park Chang-Hyeon
Seung Tae-Wan
Guo Tian-Jia-o
Kang Jin-Yong
Lee Doo-Sang
Kim Jong-Min
Lee Uk
Heo Ho-Jin
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Abstract
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In vitro antioxidant activities and neuronal cell protective effects of the ethyl acetate fraction of a new green extract (Brassica oleracea var. botytis aut italiana) against H2O2-induced oxidative stress were investigated, and its industrial feasibility was evaluated. The extract showed the highest contents of total phenolic compounds among other extracts as well as a 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and malondialdehyde (MDA) inhibitory effect. This extract not only decreased the intracellular reactive oxygen (ROS) level but also protected the neuronal cells against H2O2-induced oxidative stress. On analysis using gas chromatograph-mass spectrometry, the following phenolic compounds were identified: quinic acid, ferulic acid, and caffeic acid. Collectively, these results suggest that this new green extract could contain functional substances that would help prevent the risk of neurodegenerative disease.
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KEYWORD
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Brassica oleracea, neuroprotection, new green extract, neurodegenerative disease, phenolic compounds
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