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KMID : 1134820150440081241
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 8 p.1241 ~ p.1247
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Antioxidant Properties of Polyphenol Fractions from Cranberry Powder in LPS-Stimulated RAW264.7 Cells
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Jung Ha-Na
Lee Ki-uk
Hwang Keum-Taek
Kwak Ho-Kyung
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Abstract
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The objective of this study was to determine antioxidant properties of polyphenol fractions of cranberry powder employing lipopolysaccharides (LPS)-stimulated RAW264.7 macrophage cells. Ethyl acetate fraction (EF) and methanol fraction (MF) of cranberry powder were prepared using a C18 Sep-Pak cartridge. When cells were treated with LPS for 20 h, intracellular reactive oxygen species (ROS) and DNA damage significantly increased. In cells pre-treated with EF, MF, and total fraction (TF: combining EF and MF), significant reductions of intracellular ROS were observed. The tested fractions reduced LPS-induced DNA damage measured by Hoechst staining. In addition, LPS-induced DNA oxidation was attenuated when cells were pre-treated with TF and MF. However, there was no significant difference in LPS-induced superoxide dismutase activity.
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KEYWORD
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cranberry, polyphenol, antioxidant, inflammation
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