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KMID : 0380620090410060712
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 6 p.712 ~ p.716
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Antioxidant and Neuronal Cell Protective Effects of Methanol Extract from Schizandra chinensis using an in vitro System
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Kim Ji-Hye
Jeong Chang-Ho
Choi Gwi-Nam
Kwak Ji-Hyun
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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In this study, the antioxidant and neuronal cell protective effects of methanol extract from Schizandra chinensis were evaluated. The proximate composition and total phenolics content of the extract were as follows: 64.88% nitrogen free extract, 10.56% crude fiber, 10.22% moisture, 8.33% crude protein, 5.05% ash, 0.96% crude fat, and 83.04 mg/g of total phenolics. In assays the methanol extract of Schizandra chinensis presented ferric reducing/antioxidant power (FRAP)
and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity in a dose-dependent manner. In a cell viability assay using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-tetrazoliumbromide (MTT), the methanol extract showed protective effect against H2O2-induced neurotoxicity, and lactate dehydrogenase (LDH) release into medium was also inhibited by various concentrations of extracts (68-80%). Cell viability after treatment of the methanol extract was higher than that shown for vitamin C (100 μM) using a neutral red uptake (NRU) assay. Therefore, these data suggest that the methanol extract of Schizandra chinensis may be useful for neurodegenerative diseases including Alzheimer’s disease.
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KEYWORD
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antioxidant activity, neuronal cell protective effect, Schizandra chinensis
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