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KMID : 1134820150440030347
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 3 p.347 ~ p.355
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Neuroprotective Effects of Cirsium setidens, Pleurospermum kamtschaticumin, and Allium victorials Based on Antioxidant and p38 Phosphorylation Inhibitory Activities in SK-N-SH Neuronal Cells
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Chung Mi-Ja
Park Yong-Il
Kwon Ki-Han
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Abstract
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Oxidative stress is one of the key mechanisms involved in neuronal damage. Neuroprotective effects and underlying mechanisms of action of several wild vegetables, Cirsium setidens (CS), Pleurospermum kamtschaticumin (PK), and Allium victorials (AV), against oxidative stress induced by hydrogen peroxide in SK-N-SH cells were investigated. CS and AV up to 400 μg/mL showed no detectable effects on cell viability of human SK-N-SH neuroblastoma cells compared with control. Incubation of SK-N-SH cells with hydrogen peroxide resulted in significant induction of cell death and reaction oxygen species (ROS) production, whereas treatment of cells with CS and AV significantly reduced cell death and ROS production, respectively. Among the wild vegetables tested, CS and PK showed more effective DPPH radical scavenging activity than AV, whereas PK showed strong cytotoxicity in SK-N-SH cells compared with the control. CS showed much higher inhibitory effects on cell death and ROS generation against oxidative stress than AV. Thus, CS was selected for subsequent experiments. Ethyl acetate (EA), hexane, butanol, aqueous, and chloroform extracts from CS significantly inhibited cell death and ROS generation in SK-N-SH cells induced by oxidative stress. EA extract from CS (CS-EA) showed the highest DPPH radical-scavenging activity, intracellular ROS-scavenging activity, and neuroprotective effects. CS-EA attenuated apoptosis signal-regulating p38 activation by inhibiting phosphorylation. The findings suggest that CS-EA protects neuronal cells through antioxidant activity and inhibition of phosphorylation of p38 in brain neural cells.
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KEYWORD
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antioxidant actions, brain, neuroprotective effects, oxidative stress, wild vegetables
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