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KMID : 1160620130180040227
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Preventive Nutrition and Food Science
2013 Volume.18 No. 4 p.227 ~ p.233
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Protective Effects of the Fermented Laminaria japonica Extract on Oxidative Damage in LLC-PK1 Cells
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Park Min-Jung
Han Ji-Sook
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Abstract
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This study investigated the protective effect of the butanol (BuOH) fraction from fermented Laminaria japonica extract (BFLJ) on AAPH-induced oxidative stress in porcine kidney epithelial cells (LLC-PK1 cells). L. japonica was fer-mented by Aspergillus oryzae at 35±1°C for 72 h. Freeze-dried fermented L. japonica was extracted with distilled water, and the extracted solution was mixed with ethanol and then centrifuged. The supernatant was subjected to sequential fractiona-tion with various solvents. The BuOH fraction was used in this study because it possessed the strongest antioxidant ac-tivity among the various solvent fractions. The BuOH fraction of fermented L. japonica had a protective effect against the AAPH-induced LLC-PK1 cells damage and increased cell viability while reducing lipid peroxidation formation and in-creased activities of antioxidant enzymes such as superoxide dismutase and glutathione peroxidase. The inhibitory effect of BFLJ on lipid peroxidation formation had a higher value of 0.11±0.01 nmol MDA at 100 μg/mL concentration in com-parison with intact BuOH fraction showing 0.22±0.08 nmol MDA at the same concentration. Furthermore, BFLJ treat-ment increased glutathione concentration. GSH concentration in the cell treated with BFLJ of 100 μg/mL was 1.80 pmol/L×105 cells. These results indicate that BFLJ protects the LLC-PK1 cells against AAPH-induced cell damage by in-hibiting lipid peroxidation formation and increasing antioxidant enzyme activities and glutathione concentration.
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KEYWORD
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Laminaria japonica, fermentation, antioxidant activity
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