Protective Effects of Lipophilic Extracts from Different Colored Paprikas on Inhibition of $H_2O_2$-induced Gap Junctional Intercellular Communications

$H_2O_2$로 유도된 WB-F344 세포의 GJIC 억제에 대한 색상별 파프리카 추출물의 보호 효과

  • Kim, Ji-Sun (Food and Nutrition in Home Economics, College of Natural Sciences, Korea National Open University) ;
  • Kim, Suna (Food and Nutrition in Home Economics, College of Natural Sciences, Korea National Open University)
  • 김지선 (한국방송통신대학교 자연과학대학 가정학과 식품영양전공) ;
  • 김선아 (한국방송통신대학교 자연과학대학 가정학과 식품영양전공)
  • Received : 2014.05.29
  • Accepted : 2014.06.12
  • Published : 2014.06.30


This study analyzed phytochemicals, including various carotenoids, tocopherol and L-ascorbic acid, in green, yellow and orange paprikas (GP, YP and OP) and measured the preventive effects of lipophilic extracts from different colored paprikas on the blockage of gap junctional intercellular communication (GJIC), which is known as a cellular event associated with tumor promotion. Main carotenoids were lutein and ${\beta}$-carotene in GP, lutein, ${\beta}$-carotene, capsanthin, violaxanthin, ${\beta}$-carotene and capsorubin in YP, and lutein, ${\beta}$-carotene, cryptoxanthin and zeaxanthin in OP. Total carotenoid contents were $65.54{\pm}15.87$ mg/100 g dw in OP, $11.98{\pm}0.69$ mg/100 g dw in YP and $10.30{\pm}1.43$ mg/100 g dw in GP. Tocopherol contents were highest in GP compared with in YP and OP, whereas L-ascorbic acid contents were very high in all paprikas. We determined the non-cytotoxic levels of paprika extracts by MTT assay, which showed less formation of reactive oxygen species (ROS) induced by $500{\mu}M$ $H_2O_2$ for 1h. Finally, we showed that pretreatment of paprika extracts prevented inhibition of GJIC induced by $500{\mu}M$ $H_2O_2$ by the scrape-loading/dye-transfer technique. In conclusion, each colored paprika has unique phytochemicals and showed a protective effect on inhibition of GJIC.



Supported by : 한국방송통신대학교


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