In:
Korean Journal of Food Preservation, The Korean Society of Food Preservation, Vol. 28, No. 7 ( 2021-12), p. 968-979
Abstract:
Lonicera japonica are commonly used in herbal medicine for the
antipyretic, detoxicant and anti-inflammatory actions. In this study, the in vitro antioxidant activity and neuronal protective
effects of the ethyl acetate fraction of L. japonica (EFLJ) on H2O2-induced hippocampal HT22 and human neuroblastoma
MC-IXC cells were evaluated. The 40% ethanolic extracts of L. japonica showed higher total phenolic and flavonoid
contents than those of other ethanolic extracts. EFLJ showed higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and
1,1-dphenyl-2-picrlhydrazyl (DPPH) radical scavenging activities than those of other fractions. EFLJ exhibited significant antioxidant activity, as determined
by ferric reducing/antioxidant power (FRAP) assay, and showed inhibitory effects on malondialdehyde (MDA) production. EFLJ inhibited acetylcholinesterase (AChE)
activity. In addition, EFLJ inhibited the production of reactive oxygen species and increased cell viability in H2O2-induced HT22 and
MC-IXC cells, as determined by 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) and 2’,7’- dichlorofluorescein diacetate
(DCF-DA) assays. The main phenolic compounds in EFLJ identified by ultra-high performance liquid chromatography-quadrupole time of flight/mass spectrometry
(UPLC-QTOF/MS) were chlorogenic acid, quercetin pentoside, luteolin-7-glucoside, 3,4-dicaffeoylquinic acid, 1,3-dicaffeoylquinic acid and 1,4- dicaffeoylquinic
acid. These results suggested that EFLJ includes various compounds with considerable antioxidant activity and neuronal protective effects against
oxidative stress-induced cellular cytotoxicity. Therefore, EFLJ is a valuable functional food material for the prevention and improvement of neurodegenerative
disorders.
Type of Medium:
Online Resource
ISSN:
1738-7248
,
2287-7428
Uniform Title:
금은화 에틸 아세테이트 분획물의 항산화 활성 및 H2O2로 유도된 산화적 스트레스에
대한 신경세포 보호 효과
DOI:
10.11002/kjfp.2021.28.7.968
Language:
English
Publisher:
The Korean Society of Food Preservation
Publication Date:
2021
