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KMID : 1161420150180040403
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Journal of Medicinal Food
2015 Volume.18 No. 4 p.403 ~ p.408
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Neuroprotective Effect of Prenylated Arylbenzofuran and Flavonoids from Morus alba Fruits on Glutamate-Induced Oxidative Injury in HT22 Hippocampal Cells
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Seo Kyeong-Hwa
Lee Dae-Young
Jeong Rak-Hun
Lee Dong-Sung
Kim Young-Eon
Hong Eock-Kee
Kim Youn-Chul
Baek Nam-In
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Abstract
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A prenylated arylbenzofuran and six flavonoids were isolated from the fruits of Morus alba L. through silica gel, octadecyl silica gel, and Diaion HP-20 column chromatography. Based on the nuclear magnetic resonance, mass spectrometry, and infrared spectroscopic data, the chemical structures of the compounds were determined to be artoindonesianin O (1), isobavachalcone (2), morachalcone A (3), quercetin (4), astragalin (5), isoquercetin (6), and rutin (7). The isolated compounds were evaluated for protection of HT22-immortalized hippocampal cells against glutamate-induced oxidative stress. Compounds 1 and 3 exhibited protective effects with EC50 values of 19.7±1.2 and 35.5±2.1 μM, respectively. The major compounds 1-3 and 7 were quantified using liquid chromatography/mass spectrometry analysis and were determined to be 1.88±2.1, 1.90±1.8, 0.78±1.5, and 37.29±2.2?mg/kg, respectively, in the ethanol extract of M. alba L. fruits.
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KEYWORD
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artoindonesianin O, HT22, morachalcone A, Morus alba L., neuroprotection effect, quantitative analysis
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