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KMID : 1007520080170061332
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1332 ~ p.1336
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In Vitro and Cellular Antioxidant Activity of a Water Extract of Saururus chinensis
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Kim Gyo-Nam
Jang Hae-Dong
Lee Jung-Sook
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Abstract
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The water extract of Saururus chinensis was investigated for oxygen radical absorbance capacity (ORAC),reducing capacity, metal chelating activity, and intracellular antioxidant activity using HepG2 cell. When 2,2’-azobis(2-amidinopropane) dihydrochloride (AAPH) was used for the generation of peroxyl radicals in vitro, S. chinensis extract (SC-E)showed the strong and concentration-dependent scavenging activity through donating protons which could be explained by itsreducing property. When hydroxyl radicals were generated in vitro through the addition of Cu2+ and H2O2, SC-E demonstratedthe antioxidant activity depending on its concentration. In HepG2 cell model, most of intracellular oxidative stress generatedby AAPH was efficiently removed by SC-E. However, when Cu2+ without H2O2 was used as an oxidant in the intracellularassay, SC-E partially reduced the oxidative stress caused by Cu2+ in cellular antioxidant activity assay system. These resultsindicate that SC-E could be utilized for the development of functional foods as antioxidant resource in the near future.
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KEYWORD
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cellular antioxidant activity, Saururus chinensis, HepG2 cell
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