Korean Journal of Pharmacognosy (생약학회지)

The Korean Society of Pharmacognosy (한국생약학회)
권호 표지

Antioxidant Activity and Neuroprotective Effect of Psoralea corylifolia Linne Extracts

파고지 (Psoralea corylifolia Linne) 추출물의 항산화 작용에 의한 신경세포 보호효과

  • Yoon, Mi-Young (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Bo-Bae (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Ju-Young (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Yong-Seong (Department of chemistry, Kyungnam University) ;
  • Park, Eun-Ju (Department of Food and Nutrition, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Hae-Ryong (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2007.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

The present study describes the preliminary evaluation of the antioxidant activities and the neuroprotective effect of methanolic extracts from Psoralea corylifolia Linne (PCE). The antioxidant activities and neuroprotective effect of the PCE were evaluated by total phenolic contents (TPC), DPPH radical scavenging activity (RSA), reducing power (RP), MTT reduction assay, and LDH release assay. TPC, DPPH RSA, and RP of the extract at concentration of 100 ${\mu}g$ was 125.93 ${\mu}g$, 63.81%, 0.138, respectively, and those were concentration dependent. The treatment of PC12 and N18-RE-105 cells with various PCE concentrations under $H_2O_2$ resulted in the induction of protective effect in a dose-dependent manner, as determined by the results of an MTT reduction assay and LDH release assay. Therefore, these results suggest that PCE could be a new potential candidate as an antioxidant against neuronal diseases.

Keywords

References

  1. Goldberg, I. (1994) Functional foods, 3-550. Chapman & Hall Press, New York, NY, USA
  2. Kang, I. H., Cha, J. H., Lee, S. W., Kim, H. J., Kwon, S. H., Ham, I. H., Hwang, B. S. and Whang, W. K. (2005) Isolation of anti-oxidant from domestic Crataegus pinnatifida bunge leaves. Kor. J. Pharmacogn. 36: 121-128
  3. Chi, H. Y., Kim, K. H., Kong, W. S., Kim, S. L., Kim, J. A., Chung, I. M. and Kim, J. T. (2005) Antioxidant activity and total phenolic compound of P. eryngii spp. extracts. Korean J. Crop Sci. 50: 216-219
  4. Lee, S. O., Lee, H. J., Yu, M. H., Im, H. G. and Lee, I. S. (2005) Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J. Food Sci. Technol. 37: 233-240
  5. Shin, E. M., Kim, D. H., Kwon, Y. B. and Kim, Y. S. (2006) Anti-inflammatory and immunomodulatory effects of the botanical product AMP-365$^{TM}$. Kor. J. Pharmacogn. 37: 212-216
  6. Papa, S. and Skulachev, V. P. (1997) Reactive oxygen species, mitochondria, apoptosis and aging. Mol. Cell Biochem. 174: 305-319 https://doi.org/10.1023/A:1006873518427
  7. Cha, B. C., Lee, E. H. and Noh, M. A. (2005) Antioxidant activity of Smilacis Chinae Radix. Kor. J. Pharmacogn. 36: 195-200
  8. Leibovitz, B. E. and Siegel, B. V. (1980) Aspects of free radical reactions in biological systems: Aging. J. Gerontrol. 35: 45-53 https://doi.org/10.1093/geronj/35.1.45
  9. Kim, H. J., Bae, J. T., Lee, J. W., Hwang Bo, M. H., Im, H. G. and Lee, I. S. (2005) Antioxidant activity and inhibitive effects on human leukemia cells of edible mushrooms extracts. Korean J. Food Preserv. 12: 80-85
  10. 김삼인 (1996) 농수산물에서 항산화활성 물질의 탐색. 단국대학교. 석사학위논문
  11. Bu, H. J., Lee, H. J., Yoo, E. S., Jung, D. S., Riu, K. Z. and Lee, S. (2004) Antioxidant effects and inhibitory effect on NO synthesis by extracts of Canavalia lineata. Kor. J. Pharmacogn. 35: 338-345
  12. Halliwell, B. (1990) How to characterize a biological antioxidant. Free Radic. Res. Commun. 9: 1-32 https://doi.org/10.3109/10715769009148569
  13. Knight, J. A. (1995) The process and theories of aging. Ann. Clin. Lab. Sci. 25: 1-12
  14. Bae, M. K., Choi, S., Ko, M. J., Ha, H. J. and Kim, H. J. (2005) Effect of OQ21 and melatonin on lipopolysaccharideinduced oxidative stress in rat brain. Yakhak Hoeji 49: 347- 354
  15. 임종필, 김대근, 김만배, 김훈, 박진한, 홍승헌 (2005) 본초생약학, 366: 신일상사, 서울
  16. Gutfinger, T. (1981) Polyphenols in olive oil. J. Am. oil Chem. Soc. 58: 966-968 https://doi.org/10.1007/BF02659771
  17. Jeong, S. M., Kim, S. Y., Park, H. R. and Lee, S. C. (2004) Effect of far-infrared radiation on the activity of extracts from Citrus unshiu peels. J. Korean Sc. Food Sci. Nutr. 33: 1580- 1583 https://doi.org/10.3746/jkfn.2004.33.9.1580
  18. Oyaizu, M. (1986) Studies on product of browning reaction prepared from glucose amine. Jap. J. Nutr. 44: 307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
  19. Crespy, V. and William son, G. (2004) A review of the health effects of green tea catechins in in vivo animal models. J. Nutr. 134: 3431S-3440S
  20. Cha, J. Y., Kim, H. J., Chung, C. H. and Cho, Y. S. (1999) Antioxidative activities and contents of polyphenolic compound of cudrania tricuspidat. J. Korean Soc. Food Sci. Nutr. 28: 1310-1315
  21. Caldwell, C. R. (2001) Oxygen radical absorbance capacity of the phenolic compounds in plant extracts fractionated by high-performance liquid chromatography. Analytical Biochemistry 293: 232-238 https://doi.org/10.1006/abio.2001.5134
  22. Arnous, A., Makris, D. P. and Kefalas, P. (2001) Effect of principal polyphenolic components in relation to antioxidant characteristic of aged red wines. J. Agric. Food Chem. 49: 5736-5742 https://doi.org/10.1021/jf010827s
  23. Wettasinghe, M. and Shahdi, F. (1999) Antioxidant and free radical-scavensing properties of ethanolic extracts of defatted borage (Borago officinals L.) seeds. Food Chemistry 67: 399-414 https://doi.org/10.1016/S0308-8146(99)00137-5