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KMID : 0380620090410010087
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.87 ~ p.92
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Antioxidant Properties and Protective Effects of Inula britannica var. chinensis Regel on Oxidative Stress-induced Neuronal Cell Damage
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Lee Na-Hyun
Hong Jung-il
Kim Jin-Yung
Chiang Mae-Hee
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Abstract
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The antioxidant properties and protective effects of Inula britannica on H2O2-induced SH-SY5Y neuroblastomacell damage were investigated. A series of solvent fractions, including hexane(Fr.H), petroleum ether, chloroform, ethylacetate(Fr.EA), and water fraction(Fr.W), were prepared from the 70% methanol extracts of Inula britannica. Fr.W had thehighest total contents of phenolics and flavonoids, followed by Fr.EA. The antioxidant properties of the fractions were alsoevaluated by analyzing their scavenging activities on 1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals, 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals, and nitric oxide. Fr.W showed the strongest activities in all assays.The concentrations of Fr.W that resulted in 50% reductions of the DPPH and ABTS radicals were 20.7 μg/mL and 39.4μg/mL, respectively. Fr.W showed the weakest cytotoxic activities on the SH-SY5Y cells, whereas it effectively protectedH2O2-induced cell death, increasing cell survival by 35.0-77.0% at a concentration range of 62.5-250 μg/mL. In this range,Fr.W also significantly decreased intracellular ROS levels by 34-39%. Overall, the antioxidant properties of Inulabritannica can contribute to rescuring neuronal cells from oxidative stress-induced cell injury.
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KEYWORD
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Inula britannica, polyphenol, reactive oxygen species, neuroprotective effect, SH-SY5Y
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