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KMID : 1134820180470100973
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 10 p.973 ~ p.980
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Comparison Study of Antioxidant Activity and Neuroprotective Effects of Barley Sprout Leaf, Root, and Stem Ethanol Extracts
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Byun Eui-Hong
Kim Kwang-Wook
Kim Yi-Eun
Cho Eun-Ji
Min Hee-Suk
Lee Jeong-Hyeon
Cho Gyu-Seong
Yoon Woo-Jung
Kim Byung-Chean
Ahn Dong-Hyun
Park Won-Jeong
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Abstract
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It is believed that barley sprouts (Hordeum vulgare L.) have antioxidant, lipid metabolic, anti-cancer, and anti-fatty liver formation effects; however, no studies have been conducted to confirm this. Therefore, the present study was conducted to compare the leaf, root, and stem extracts of barley sprouts in terms of their total polyphenol contents, flavonoid contents, antioxidant activities, and neuroprotective effects. To accomplish this, barley sprout leaves, roots, and stems were individually extracted using ethanol. The highest levels of total polyphenols and total flavonoids were observed in barley sprout leaf extract. Similarly, antioxidant activities resulted in radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and reduced power increased significantly in the extract of barley sprout leaves. In addition, barley sprout leaves, roots, and stems significantly increased cell viability in H2O2-treated HT22 cells. Further, barley sprout leaves increased superoxide dismutase activity and decreased the malonaldehyde level. In conclusion, these results indicate that leaves of barley sprouts can be used as a new natural antioxidant source and that they have the potential to prevent and treat neuro-degenerative diseases.
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KEYWORD
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sprout barley, antioxidant activity, polyphenol, flavonoid, neuroprotective effect
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