양파(Allium cepa L.) 과육과 과피 분획물의 항산화효과 및 산화적 스트레스에 대한 PC12 cell 보호 효과
Antioxidant activity and PC12 cell protective effect of onion flesh and peel(Allium cepa L.) fraction on oxidative stress
0
조회
0
다운로드
6
인용
0
참고문헌
키워드
초록
양파 과육과 과피의 생리학적 효과를 평가하기 위하여, in vitro 항산화 활성과 H2O2로 유도된산화적 스트레스에 대한 PC12 세포보호 효과를 확인하였다. 그 결과, 양파의 과육과 과피 모두 EtOAc분획물에서 가장 높은 ABTS, DPPH 라디칼 소거활성과 MDA 저해활성을 나타냈다. 양파의 과육과과피의 EtOAc 분획물을 이용하여, H2O2로 산화적 스트레스를 유발한 PC12세포에서의 ROS 함량과세포보호효과를 DCF-DA assay, MTT assay 및 LDH assay를 통하여 확인한 결과, 과피가 과육 대비약 10배 낮은 농도에서 비슷한 보호효과를 나타내었다. 최종적으로 GC-MS를 이용하여 주요 페놀성화합물인 quercetin 함량과 quercetin 배당체 함량을 분석한 결과, 양파 과육(각각, 4.83, 8.70mg/100g dry weight)과 과피(91.80, 61.81mg/100g dry weight, respectively) 함량을 나타내었다. 이러한결과들을 종합해볼 때, 양파 과피뿐만 아니라 과육이 나타내는 항산화 효과 및 산화적 스트레스에 대한신경세포 보호효과는 퇴행성 신경질환과 같은 질병에서 효과적인 소재일 것이라고 사료된다.
Abstract
To examine physiological effects of onion flesh (OF) and peel (OP), the antioxidant activitiesand neuroprotective effects against H2O2-induced oxidative stress were evaluated in this study. The both ethyl acetate fractions of OF (EOF) and OP (EOP) extracts had the highest in vitroantioxidant activities than others in ABTS, DPPH radical scavenging activity, and MDAinhibitory effect. The cellular oxidative stress and neuroprotective effects were sequentiallyevaluated by DCF-DA assay, MTT assay, and LDH assay. Above results showed that EOP wasbetter than EOF at lower concentration. Finally, we quantitatively analyzed quercetin (Q), andquercetin glycosides (Q-G) in the EOF and EOP by gas chromathography/mass (GC/MS). Q andQ-G contents are in the EOF (4.83, and 8.70 mg/100 g dry weight, respectively) and in theEOF (91.80, and 61.81 mg/100 g dry weight, respectively). Consequently, we suggest that onionwith biologically active substances such as not only OP but also OF were efficacious indegenerative nervous system diseases by antioxidant activity and neuronal cell protective effect.
참고문헌 (34)
- Abdollahi, M., "Oxidative stress in aging", Oxidative Med. Cell. Longev (2014)
- Bidchol, A. M., "Free radical scavenging activity of aqueous and ethanolic extract of Brassica oleracea L. var. italic", Food Bioprocess Technol, 4, pp.1137~1143 (2011)
- Chang, S. T., "Antioxidant Activity of Extracts from Acacia confusa Bark and Heartwood", J. Agr. Food Chem, 49, pp.3420~3424 (2001)
- Choi, G. N., "Effect of quercetin on learning and memory performance in ICR mice under neurotoxic trimethyltin exposure", Food Chem, 132, pp.1019~1024 (2012)
- 정동민, "Quercetin Glucoside Profiling of Fresh Onion (Allium cepa) and Aged Black Onion Using HPLC-ESI", MS, 생명과학회지, pp.2011, 21(3)[DOI]
- Dias, F. S., "Determination of quercetin, gallic acid, resveratrol, catechin and malvidin in brazilian wines elaborated in the vale do são francisco using liquid–liquid extraction assisted by ultrasound and GC-MS", Food Anal. Meth, 6, pp.963~968 (2013)
- Fridovich, I., "Biological effects of the superoxide radical", Arch. Biochem. Biophys, 247, pp.1~11 (1986)
- Heo, H. J., "Potent inhibitory effect of flavonoids in Scutellaria baicalensis on amyloid β protein-induced neurotoxicity", J. Agr. Food Chem, 52, pp.4128~4132 (2004)
- Heo, H. J, "Protective effect of 4', 5-dihydroxy-3', 6, 7-trimethoxyflavone from Artemisia asiatica against Aβ-induced oxidative stress on PC12 cells", Amyloid, 8, pp.194~201 (2001)
- Holiman, P. C. H., "Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers", Am. J. C lin. Nutr, 62, pp.276~1282 (1995)
- 장주리, "양파 육질 및 껍질의 화학성분과 항산화 및 항암 활성 비교", 생명과학회지, 19(11), pp.1598~1604 (2009), 한국생명과학회
- 전선영, "건강기능식품 기능성원료로서 창녕양파추출액의 지표성분 Quercetin 분석법", 한국식품영양과학회지, 40(4), pp.565~569 (2011), 한국식품영양과학회
- Kang, S. K., "Development of separating techniques on quercetin-related substances in onion(Allium cepa L.)", J. Korean Soc. Food Sci. Nutr, 27, pp.682~686 (1998)
- 김현영, "Broccoli flower와 Broccoli sprout의 라디칼 소거능 및 산화적 스트레스 개선 효과", Korean Journal of Agricultural Science, 39(1), pp.81~86 (2012), 농업과학연구소[DOI]
- Hyun Jung Kwon, "Cell Proliferation and Cytotoxic Effect by Allium Species(Garlic and Onion) Extracts in Human Cancer Cells", Laboratory Animal Research, 22(1), pp.71~76 (2006), 한국실험동물학회
- Kim, D. O., "Vitamin C equivalent antioxidant capacity(VCEAC) of phenolic phytochemicals", J. Agr. Food Chem, 50, pp.3713~3717 (2002)
- Kim J. K., "Protective effects of kamepferol (3,4',5,7-tetrahydroxyflavone) against amyloid beta peptide (A β)-induced neurotoxicity in ICR mice", Biosci. Biotechnol. Biochem, 74, pp.397~401 (2010)
- 김경희, "황 함유 채소 에탄올 추출물의 항산화 및 항균활성", 한국식품영양과학회지, 41(5), pp.577~583 (2012), 한국식품영양과학회[DOI]
- Su Jeong Kim, "Quantification of Quercetin in Different Parts of Onion and Its DPPHRadical Scavenging and Antibacterial Activity", Food Science and Biotechnology, 15(1), pp.39~43 (2006), 한국식품과학회
- Kim, S. S., "Neuroprotective effects of 3,5-dicaffeoylquinic acid on hydrogen peroxide-induced cell death in SH-SY5Y cells", Phytother. Res, 19, pp.243~245 (2005)
- 곽지현, "자색고구마 추출물의 항산화 효과 및 신경세포 보호효과", 농업생명과학연구, 44(2), pp.57~66 (2010), 농업생명과학연구원
- 박양원, "고온에서의 브로콜리 부위별 추출물의 항산화성 및 항균성", 한국식품영양과학회지, 34(6), pp.759~764 (2005), 한국식품영양과학회
- 정헌상, "Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)", Food Science and Biotechnology, 16(6), pp.1041~1045 (2007), 한국식품과학회
- 박재희, "Onion Supplementation Inhibits Lipid Peroxidation and Leukocyte DNA Damage due to Oxidative Stress in High Fat-cholesterol Fed Male Rats", Food Science and Biotechnology, 18(1), pp.179~184 (2009), 한국식품과학회
- Park, J. Y., "Onion flesh and onion peel enhance antioxidant statue in old rats", J. Nutr. Sci. Vitaminol, 53, pp.21~29 (2007)
- Proestos, C., "Determination of phenolic compounds in aromatic plants by RP-HPLC and GC-MS", Food Chem, 95, pp.44~52 (2006)
- Spencer, J. P. E., "Food for thought: the role of dietary flavonoids in enhancing human memory, learning and neuro-cognitive performance", P. Nutr. Soc, 67, pp.238~252 (2008)
- Stoewsand, G. S., "Bioactive organosulfur phytochemicals in Brassica oleracea vegetables", Food Chem. Toxicol, 33, pp.537~543 (1995)
- Suh, H. J., "Radical scavenging compounds in onion skin", Food Res. Int, 31, pp.659~664 (1999)
- Sultana, B., "Flavonols (kampeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants", Food Chem, 108, pp.879~884 (2008)
- Wang, D. M., "Effects of long-term treatment with quercetin on cognition and mitochondrial function in a mouse model of alzheimer’s disease", Neurochem. Res, 39, pp.1533~1543 (2014)
- Kyung Mi Yoo, "Evaluation of Different Methods of Antioxidant Measurement", Food Science and Biotechnology, 16(2), pp.177~182 (2007), 한국식품과학회
- 윤효진, "품종별 청고추의 항산화 효과 및 유방암 세포주에서의 세포 사멸 연구", 한국식품과학회지, 44(6), pp.750~758 (2012), 한국식품과학회[DOI]
- Zhao, B., "Natural antioxidants protect neurons in Alzheimer's disease and Parkinson's disease", Neurochem. Res, 34, pp.630~638 (2009)