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KMID : 0380620130450030350
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.350 ~ p.355
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Characteristics of Fermented Dropwort Extract and Vinegar Using Fermented Dropwort Extract and Its Protective Effects on Oxidative Damage in Rat Glioma C6 Cells
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Kim Min-Ju
Lee Sam-Pin
Choi Jun-Hyeok
Kwon Seung-Hyuk
Kim Hyung-Dae
Band Myun-Ho
Yang Seun-Ah
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Abstract
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The quality of fermented dropwort extract (FDE) and fermented dropwort vinegar (FDV) was assessed for free sugar, organic acid and free and total amino acid content. Major organic acids were lactic acid in FDE and acetic acid in FDV. Free sugars in FDE were fructose and glucose, and those in FDV were fructose, sucrose, and maltose. Aspartic acid was the major free amino acid in both FDE and FDV. Additionally, the main free amino acids in FDE were alanine and γ-amino-n-butyric acid (GABA), while those in FDV were arginine and valine. Moreover, to investigate the protective effects of FDE and FDV against oxidative stress induced by t-BHP and H2O2, C6 cells were treated with FDE or FDV prior to inducing the oxidative damage. FDE and FDV inhibited cell death significantly in a dose-dependent manner. These data imply that FDE and FDV may be effective in neuronal cell protection against oxidative damage.
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KEYWORD
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dropwort, Oenanthe javanica, fermentation, vinegar, C6 cells
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