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KMID : 1134820150440010035
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 1 p.35 ~ p.43
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Protective Effects of Sea Buckthorn (Hippophae rhamnoides L.) Leaves Fermented with Hericium erinaceum Mycelium against Oxidative Modification of Biological Macromolecules and Cell Death
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Kim Seung-Sub
Kyeong Inn-Goo
Lee Mi-La
Kim Dong-Goo
Shin Ji-Young
Yang Jin-Yi
Lee Gwang-Ho
Eum Won-Sik
Kang Jung-Hoon
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Abstract
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In this study, hot water extract from sea buckthorn (Hippophae rhamnoides L.) leaves fermented with Hericium erinaceum mycelium (SBT-HE) was assessed for protection against oxidative modification of biological macromolecules and cell death. Antioxidant activity of SBT-HE was evaluated based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical, and peroxyl radical scavenging assays. SBT-HE showed 65.06% DPPH radical scavenging activity at 500 μg/mL, 98.83% ABTS radical scavenging activity at 50 μg/mL, and 44.03% peroxyl radical scavenging activity at 100 μg/mL. SBT-HE significantly inhibited DNA strand breakage induced by peroxyl radical. SBT-HE also prevented peroxyl radical-mediated human serum albumin modification. SBT-HE effectively inhibited H2O2-induced cell death and significantly increased cell survival by 21.59% at 100 μg/mL. SBT-HE also reduced intracellular reactive oxygen species levels in H2O2-treated cells. The results suggest that SBT-HE can contribute to antioxidant activity and protect cells from oxidative stress-induced cell injury.
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KEYWORD
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oxidative modification, biological macromolecules, antioxidant activity, reactive oxygen species
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