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KMID : 1134820170460111408
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1408 ~ p.1413
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Antioxidant Activities and Protective Effects of Hot Water Extract from Curcuma longa L. on Oxidative Stress-Induced C2C12 Myoblasts
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Jeong Hye-Jin
Kim Shin-Tae
Park Jeong-Jin
Kim Ki-Hong
Kim Kyung-Mi
Jun Woo-Jin
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Abstract
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The aim of this study was to investigate the antioxidant activities and protective effects of hot water extract from Curcuma longa L. (CLW) on oxidative stress-induced C2C12 myoblasts. Antioxidant activities of CLW were evaluated based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Protective effects of CLW on oxidative stress-induced C2C12 myoblasts were determined based on cytotoxicity, H2O2 protective activity, and intracellular reactive oxygen species (ROS) level. DPPH and ABTS radical scavenging activities represented by SC50 were 188.5±3.0 μg/mL and 92.0±0.9 μg/mL, respectively. Using C2C12 myoblasts, CLW treatment increased cell viability against oxidative stress-induced cell death. Further, CLW treatment reduced the intracellular ROS level in cells treated with H2O2. These results suggest that CLW might have the capability to protect oxidative stress-induced C2C12 myoblasts.
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KEYWORD
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Curcuma longa L., radical scavenging activity, C2C12, oxidative stress, protective effect
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