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KMID : 1007520090180040965
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Food Science and Biotechnology
2009 Volume.18 No. 4 p.965 ~ p.970
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Antioxidant and Cytoprotective Activity of the Olive Leaf (Olea europaea L. var. Kalamata) Extracts on the Mouse Embryonic Fibroblast Cell
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Ha Ju-Yeon
Goo Sun-Young
Sung Jung-Suk
Shin Han-Seung
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Abstract
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Oleuropein content of olive leaf extracts (OLE; ethanol extract) was evaluated by high performance liquidchromatography analysis. Oleuropein contents were 4.21±0.57, 3.92±0.43, 0.32±0.03, 5.76±0.32, and 32.47±0.25mg/100gfor ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. The removal of DPPH free radicalincreased in OLE and all 5 fractions of OLE in a concentration dependent manner. In order to investigate the antioxidant effectof OLE in vitro, 80%(v/v) ethanol OLE, H2O2, or combined treatment of 80%(v/v) ethanol OLE and H2O2 were applied onmouse embryonic fibroblast (MEF) cells. Cells were damaged by oxidative stress decreased their viability followed byincreasing concentration of H2O2, but co-treatment of OLE and H2O2 showed an increase in cell growth about 20% compare tothe cells treated with H2O2. OLE suppresses cytotoxicity induced by H2O2 in dose dependent manner. OLE treatment on MEFcells was also examined by analyzing cell cycle and apoptotic rate using flow cytometry. Apoptotic and necrotic cellaccumulation was decreased in addition of OLE to H2O2 compare to the oxidative damaged cells. Taken together, these resultsdemonstrated that OLE suppresses cytotoxicity induced by H2O2 and protect cells against oxidative stress on MEF cells.
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KEYWORD
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olive leaf, oleuropein, antioxidant activity, apoptosis, cell viability
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