Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Activity and Differentiation Effect of Taraxacum mongolicum Extracts against Hydrogen Peroxide-induced Oxidative Damage of MC3T3-E1 Osteoblast Cells

민들레 추출물의 항산화 활성 및 H2O2로 산화적 스트레스를 유도한 조골세포의 활성과 분화에 미치는 영향

  • Seo, Ji-Eun (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • 서지은 (덕성여자대학교 식물자원연구소) ;
  • 김건희 (덕성여자대학교 식물자원연구소)
  • Published : 2012.06.30
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Abstract

The correlation between osteoporosis and reactive oxygen species (ROS)-induced oxidative stress was investigated. Thus, interest in food and plants with antioxidant effects that can reduce damage caused by ROS during bone metabolism is heightening. In this study, the antioxidant effect of Taraxacum mongolicum on proliferation and differentiation of MC3T3-E1 cells under H2O2-induced oxidative stress was studied to investigate its protective effect against oxidative stress and its availability as an antioxidant material related to bone diseases. As a result, total polyphenol and total flavonoid contents of T. mongolicum were 33.65 mg/g and 4.45 mg/g, respectively. The T. mongolicum extract increased proliferation of both MC3T3-E1 cells and differentiated osteoblasts under $H_2O_2$-induced oxidative stress conditions. In addition, two differentiation markers, alkaline phosphatase activity and mineralization level in the T. mongolicum extract, tended to increase. These results indicate that T. mongolicum extract suppressed the damage to osteoblasts under oxidative stress and that it is potential antioxidant materials for preventing bone diseases.

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References

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