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KMID : 1134820180470020136
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 2 p.136 ~ p.142
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Antioxidant Activity and Protective Effect of Extracts from Vitis vinifera Root on t-BHP Induced Oxidative Stress in Chang Cells
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Kim Yon-Suk
Hwang Jin-Woo
Shin Woen-Bin
Park Jin-Su
Park Sun-Joo
Park Pyo-Jam
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Abstract
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The antioxidant activity and protective effects of tert-butyl hydroperoxide (t-BHP) induced oxidative stress in human liver Chang cells of the extracts from Vitis vinifera root (VVR) were investigated. The total polyphenol and flavonoid contents of the VVR water and ethanol extracts were 110.00±0.97 and 236.31±4.60 mg gallic acid equivalent/g extract, and 52.19±2.09 and 196.36±4.19 mg catechin equivalent/g extract, respectively. The IC50 values for the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the water and ethanol extracts were 0.004±0.001 mg/mL and 0.004±0.001 mg/mL, respectively. The antioxidant activities of the VVR extracts were also determined by the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, ferric reducing antioxidant power, and oxygen radical absorbance capacity. Moreover, the VVR extracts had a strong inhibitory effect on lipid peroxidation, as determined by the ferric thiocyanate and thiobarbituric acid values. The 3-(4,5-dimethylthiazol-2-yl)- 2,5-diphenyltetrazolium bromide assay showed that both extracts had protective effects on Chang liver cells by increasing the cell viability and decreasing the production intracellular reactive oxygen species in t-BHP-induced oxidative stress. Overall, these results suggest that the VVR extracts have antioxidant activities.
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KEYWORD
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Vitis vinifera root, antioxidant activity, oxidative stress, protective effect, Chang cells
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