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KMID : 1007520150240051879
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Food Science and Biotechnology
2015 Volume.24 No. 5 p.1879 ~ p.1886
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Anthocyanins in Rubus Fruits and Antioxidant and Anti-inflammatory Activities in RAW 264.7 Cells
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Jung Ha-Na
Lee Hee-Jae
Cho Hyun-Nho
Lee Ki-Uk
Kwak Ho-Kyung
Hwang Keum-Taek
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Abstract
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Antioxidant and anti-inflammatory activities of ethanol extracts (E) and anthocyanin fractions (AF) from the 3 Rubus fruits blackberries, Korean raspberries, and black raspberries (BR) produced in Korea were determined. BR contained the highest levels of total polyphenols, flavonoids, anthocyanins, and the highest antioxidant activity. E and AF protected RAW 264.7 cells against H2O2- induced cytotoxicity. AF at 20 μg/mL significantly (p<0.05) decreased intracellular ROS levels (39.1- 43.5%) and increased SOD (7.1-35.9%) and GPx (7.5-48.6%) activities in H2O2-treated RAW 264.7 cells, compared with controls. AF also increased Nrf2 protein expression. All AF significantly (p<0.05) reduced H2O2-induced DNA oxidation, compared with controls. AF suppressed NO (32.4-42.9%) and PGE2 (17.4-49.0%) production in LPS-stimulated RAW 264.7 cells along with a decrease in LPS-induced iNOS and COX-2 protein expressions. AF significantly (p<0.05) down-regulated NF-κB expression, compared with controls, via inhibition of I-κBα degradation in LPS-stimulated RAW 264.7 cells.
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KEYWORD
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Rubus fruit, anthocyanin, antioxidant, inflammation, RAW 264.7
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