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KMID : 0380620160480050508
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.508 ~ p.514
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Effect of gomchwi (Ligularia fischeri) extract against high glucose- and H2O2-induced oxidative stress in PC12 cells
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Park Sang-Hyun
Park Seon-Kyeong
Ha Jeong-Su
Lee Doo-Sang
Kang Jin-Yong
Kim Jong-Min
Lee Uk
Heo Ho-Jin
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Abstract
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Effects of the ethyl acetate fraction from gomchwi (Ligularia fischeri) extract against high glucose/H2O2-induced oxidative stress and in vitro neurodegeneration were investigated to confirm the physiological property of the extract. The ethyl acetate fraction of gomchwi extract showed the highest total phenolic contents than the other solvent fractions. An anti-hyperglycemic activity of the ethyl acetate fraction was evaluated using the α-glucosidase inhibitory assay, and the half maximal inhibitory concentration (IC50) value for α-glucosidase was found to be 727.64 μg/mL. In addition, the ethyl acetate fraction showed excellent 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical scavenging activity, and inhibition of malondialdehyde production. The ethyl acetate fraction also decreased intracellular reactive oxygen species, whereas neuronal cell viability against high glucose/H2O2-induced cytotoxicity was found to be increased. Finally, 3,5-dicaffeoylquinic acid as a main phenolic compound in the ethyl acetate fraction was analyzed by high-performance liquid chromatography. These results suggest that gomchwi might be a good natural source of functional materials to prevent diabetic neurodegeneration.
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KEYWORD
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gomchwi, high glucose, oxidative stress, Ligularia fischeri
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