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KMID : 1134820160450071057
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.1057 ~ p.1064
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Effect of Fermented Herbal Mixture against Oxidative Stress in HepG2 and PC12 Cells
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Lee Yun-Jeong
Kim Nan-Seul
Shon Myung-Soo
Kim Gyo-Nam
Hwang Young-Il
Park Eun-Ju
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Abstract
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This study was carried out to investigate the effect of fermented herbal mixtures (FHMs) in HepG2 and PC12 cells. Two different types of fermented herbal mixtures consisted of Chrysanthemum morifolium, Ganoderma lucidum, Acanthopanax senticosus, Schisandra chinensis, Hovenia dulcis thumb, and Lycii fructus. FHM-A and FHM-B were separately fermented with Prunellae Spica, Portulaca oleracea (FHM-A) and Acorus gramineus, Pycnostelma paniculatum (FHM-B). Total phenolic content of FHM-B was higher than that of FHM-A. ORAC values in both FHM-A and FHM-B increased in a dose-dependent manner, and antioxidant activities against peroxyl radicals were higher in FHM-A than FHM-B. Both FHM-A and FHM-B effectively ameliorated AAPH- and ethanol-induced oxidative stress in HepG2 cells. They also suppressed lipid formation induced by ethanol treatment. In addition, FHM-A and FHM-B prevented H2O2-induced PC12 cell death. FHM-B showed a relatively stronger protective effect than that of FMB-A. Taken together, these findings show that a fermented herbal mixture could be used in healthy and functional food design for oxidative stress-related diseases.
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KEYWORD
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medicinal herb mixture, fermentation, antioxidant, oxidative stress
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