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KMID : 1134820150440101458
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1458 ~ p.1469
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Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity
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Kang Kyung-Hun
Park Si-Young
Kwon Ki-Han
Lim Hee-Kyung
Kim Sung-Hyun
Kim Jeong-Gyun
Chung Mi-Ja
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Abstract
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This study was carried out to investigate the nitrite scavenging activities (NSA) of nine kinds of wild vegetables in a NaNO2 model system and nitrite of Chinese cabbage as well as the inhibitory effect of kimchi containing a mixture of wild vegetables (MWV) with nitrite scavenging activity on brain neuronal cell death. NSA was higher at pH 1.2 than pH 4.2 in all samples. NSA of extracts from sprouts of Oenothera laciniata and Aster scaber (AS) was above 90% at pH 1.2. AS, Codonopsis lanceolate (CL), Adenophora triphylla (AT), Platycodon grandiflorum (PG), and Taraxacum officinale (TO) extracts showed significantly higher levels of NSA than those from other extracts at pH 4.2. CL, AT, PG, and TO extracts showed high NSA on nitrite of Chinese cabbage. In addition, the effects of MWV on antioxidant and brain neuronal cell death induced by oxidative stress were investigated in human brain neuroblastoma SK-N-SH cells. MWV extract attenuated H2O2-induced cell death and reactive oxygen species (ROS) generation in SK-N-SH cells. MWV extract showed significantly higher DPPH radical scavenger activity when compared to normal kimchi extract. MWV extract showed an inhibitory effect on brain neuronal cell death against oxidative stress by antioxidant activities.
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KEYWORD
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kimchi, N-nitrosamines, nitrite, nitrite scavenging activity, wild vegetables
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