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KMID : 0380620140460030369
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.369 ~ p.374
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Nutritional Components of Zespri Green Kiwi Fruit (Actinidia delicosa) and Neuronal Cell Protective Effects of the n-hexane fraction
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Jin Dong-Eun
Kim Hyeon-Ju
Jeong Ji-Hee
Jo Yu-Na
Kwon Oh-Jun
Choi Sung-Gil
Heo Ho-Jin
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Abstract
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The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition, β-carotene and vitamin C contents were 1.35 μg/100 mL and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3-ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of 1000 μg/mL. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide (H2O2) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with H2O2 only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against H2O2-induced neurotoxicity.
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KEYWORD
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Green kiwi fruit, Actinidai delicosa, neuronal protection, PC12 cell, antioxidant
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