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KMID : 0380620200520010060
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.60 ~ p.66
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Antioxidant activity and neuroprotective effects of ethanol extracts from the core of Diospyros kaki
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Byun Eui-Baek
Kim Min-Jin
Oh Nam-Soon
Park Sang-Hyun
Kim Woo-Sik
Song Ha-Yeon
Han Jeong-Moo
Kim Kwang-Wook
Byun Eui-Hong
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Abstract
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This study examined the antioxidant activity and neuroprotective effects of ethanol extracts obtained from Diospyros kaki core (DCE). The total polyphenol and flavonoid contents in DCE was 786.47±15.27 and 31.14±0.82 mg/ g, respectively. In addition, DCE exhibited a dose-dependent induction of radical scavenging activity, determined by 1,1- diphenyl-picrylhydrazyl (DPPH), 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonicacid) (ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. The viability of HT22 hippocampal cells was examined to investigate the neuroprotective effect of DCE. DCE treatment did not induce cytotoxicity at concentrations below 1,000 μg/mL. Additionally, DCE treatment in the background of H2O2 induce oxidative stress revealed a significant increase in the survival rat, indicated by increased SOD activity and decreased levels of MDA, a lipid peroxidation product. Therefore, the results suggest that DCE can be used as a source of natural antioxidants source and a therapeutic agent for the treatment of brain disorders induced by oxidative stress and neuronal damage.
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KEYWORD
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Diospyros kaki Core, antioxidant activity, neuroprotective effects, neuronal cell
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