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KMID : 1134820120410040437
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 4 p.437 ~ p.442
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Antioxidant Properties of Red Yeast Rice (Monascus purpureus) Extracts
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Kwan Chong-suk
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Abstract
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Red yeast rice (RER) has been used in China for centuries for its medicinal properties and is an increasingly popular alternative lipid-lowering treatment. This study was carried out to estimate the antioxidant properties of RER extracts. The ethyl acetate extract exhibited the DPPH radical scavenging activity of 85% at 0.2 mg/mL and IC50 0.13 mg/mL. A significant proportion of hydroxyl radicals in a cuvette were scavenged: 44.2% at 2.5 μg/mL, 74.1% at 5.0 μg/mL, and >100% at 10 μg/mL. The HepG2 cells pre-treated with RER ethyl acetate extract reduced the hydroxyl radicals significantly compared to the control cells. Oxidative DNA damage was measured using a Comet assay. The RER ethyl acetate extract did not induce any DNA damage per se, and appeared to enhance the resistance to DNA damage caused by an oxidant challenge with H2O2, whereas lovastatin increased the level of DNA damage in the cells in both the unstressed (no oxidant) and those stressed with H2O2. The relative gene expression of the antioxidant enzymes in HepG2 cells were also affected by the RER ethyl acetate extract. The HepG2 cells were pre-incubated with the RER ethyl acetate extract, and then stressed with H2O2 or left unstressed (no oxidant). In the unstressed cells, superoxide dismutase (Cu/Zn SOD) and glutathione peroxidase (GPx) were increased significantly 3.25-fold and 2.67-fold, respectively, whereas in the stressed cells, the catalase (CAT) level was increased by 4.64-fold and 7.0-fold at 5 μg/mL and 10 μg/mL, respectively, compared to those of the control. From these results, RER appears to be effective in suppressing oxidative stress.
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KEYWORD
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red yeast rice, Monascus purpureus, oxidative DNA damage, antioxidant enzymes gene expression
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