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KMID : 1007520030120030268
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Food Science and Biotechnology
2003 Volume.12 No. 3 p.268 ~ p.273
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Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
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Lee, Sung-Hee
Jew, Sang-Sup/Chang, Pahn-Shick/Hong, I-Jin/Hwang, Eun-Sung/Kim, Keun-Sung/Kim, Kyung-Tack
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Abstract
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This study was conducted to estimate the free radical scavenging effect, namely electron donating abilities and antioxidant activities of barley leaves (BL), silk peptides (SP) and their mixture (AM) with other antioxidants. Aqueous and methanol extracts from barley leaves had relatively higher electron donating activity, superoxide dismutase (SOD) activity, SOD contents and total antioxidant activities, which increased in a concentration-dependent manner. Extracts from silk peptides showed a similar trend to those of barley leaves. The activities and contents in methanol extracts obtained from BL and AM were higher than those of aqueous extracts. Especially, AM had the highest activities and contents increased in a concentration-dependent manner. BL, SP or AM was added to normal human skin fibroblast cells of Detroit551 after cell treatments with different concentrations of H_2O_2 or PQ (paraquat). Survival rates of the cells treated with H_2O_2 or PQ were different. Cellular survivals (%) increased at the concentrations of less than 1 mM H_2O_2 treatment. But when treated with PQ, cellular survivals (%) increased with an increase of aqueous or methanol extracts from BL, SP and AM. The oxidative stress induced by PQ appeared to be protected by the extracts. Especially, methanol extracts of AM showed the highest antioxidant activity. Thus, GL, SP and AM may have protective effect against oxidative stress reactive oxygen molecules. From these results, barley leaves and silk peptides appear to contain natural antioxidants and may have potentiality to be used as functional food ingredients.
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KEYWORD
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