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KMID : 1134820180470010024
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 1 p.24 ~ p.31
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Neuroprotective Effects of Bread Containing Aster scaber Thunb. and Stachys sieboldii Miq. against Ethanol- or H2O2-Induced Neuronal Cell Death
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Kim Seoung-Ju
Lee Sang-Hyun
Park Si-Eun
Lee Ju-Sung
Chung Mi-Ja
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Abstract
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The present study evaluated the neuroprotective effects of Aster scaber Thunb. (AS), Stachys sieboldii Miq. (SS), and their mixture at a ratio of 1:1 (ASM) based on antioxidant activity. The 70% ethanol extracts of AS, SS, and ASM (ASE, SSE, and AS-M, respectively) scavenged DPPH radical in a dose-dependent manner and strongly suppressed cellular reactive oxygen species, thereby protecting against H2O2- or ethanol-induced cytotoxicity in human brain neuroblastoma SK-N-SH cells. AS-M showed higher antioxidant activity and neuroprotective effects than ASE and SSE. In a continuing study, the neuroprotective effects of extract of bread containing AS, SS, and ASM (ASB, SSB, and AS-MB, respectively) against H2O2- or ethanol-induced cytotoxicity in SK-N-SH cells were investigated. Treatment with ASB, SSB, and AS-MB reduced cytotoxicity of H2O2 or ethanol in SK-N-SH cells and reduced the intracellular reactive oxygen species level. Treatment with main compounds (astragalin and isoquercitrin) isolated from Aster scaber Thunb. showed protective effects against ethanol-induced cell death by up-regulation of the HO-1 antioxidant gene.
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KEYWORD
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Aster scaber Thunb., antioxidant activity, cytotoxicity, neuroprotective effects, Stachys sieboldii Miq
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