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KMID : 1007520090180061532
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Food Science and Biotechnology
2009 Volume.18 No. 6 p.1532 ~ p.1536
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Antioxidant and Acetylcholinesterase Inhibition Activity of Mulberry Fruit Extracts
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Lee Young-Ju
Lee Ka-Hwa
Ahn Chang-Bum
Chun Soon-Sil
Je Jae-Young
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Abstract
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The objective of this study was to evaluate the antioxidant effects and acetylcholinesterase (AChE) inhibition activity of mulberry fruit extracts prepared by hot water (MFH) and 80% ethanol (MFE). Total polyphenolic contents of MFH and MFE were 195±3.4 mg gallic acid equivalents/g MFH and 185±2.8 mg gallic acid equivalents/g MFE. MFH and MFE significantly quenched 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydrogen peroxide dose-dependently, and showed high
chelating ability and reducing power in non-cellular systems. MFH and MFE also inhibited the formation of intracellular reactive oxygen species and lipid peroxidation, and elevated intracellular glutathione (GSH) levels in RAW264.7 cells. In addition, MFH and MFE also dose-dependently suppressed AChE activity.
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KEYWORD
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mulberry fruit, antioxidant, free radical, lipid peroxidation, acetylcholinesterase (AChE)
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