The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of the Cedrela sinensis A. Juss. Leaves on the Alcohol-Induced Oxidative Stress in the Human Hepatic HepG2 Cells

알코올을 처리한 HepG2 세포에서 참죽나무 잎 추출물의 세포 보호 및 항산화 효과

  • Kim, Hyun-Jeong (National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Cho, Su-Yeon (National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Kim, Jung-Bong (National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Kim, Heon-Woong (National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Choe, Jeong-Sook (National Institute of Agricultural Science, Rural Development Administration (RDA)) ;
  • Jang, Hwan-Hee (National Institute of Agricultural Science, Rural Development Administration (RDA))
  • 김현정 (농촌진흥청 국립농업과학원) ;
  • 조수연 (농촌진흥청 국립농업과학원) ;
  • 김정봉 (농촌진흥청 국립농업과학원) ;
  • 김헌웅 (농촌진흥청 국립농업과학원) ;
  • 최정숙 (농촌진흥청 국립농업과학원) ;
  • 장환희 (농촌진흥청 국립농업과학원)
  • Received : 2018.03.23
  • Accepted : 2018.07.02
  • Published : 2018.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

All the parts of the Cedrela sinensis A. Juss., including the seeds, roots, and leaves, have been known to exert medicinal effects. The C. sinensis and its major compound, quercetin, were previously reported to exhibit the anti-inflammatory and anti-oxidative activities. However, the hepatoprotective effects of the C. sinensis leaves against the alcohol-induced oxidative stress in the HepG2 cells have not been studied. In this study, we investigated the antioxidant activities and analyzed the flavonoid contents of the C. sinensis-leaf extract (CE). The total flavonoid contents of the CE is 1,874.5 mg/100 g dry weight (DW), while the total quercetin 3-O-rhamnoside (quercitrin) contents, which was identified as the major flavonol in the CE, is 1,456.0 mg/100 g DW. In the ethanol-stimulated HepG2 cells, the CE effectively prevented the cytotoxic effect and increased the gene expression of the antioxidant enzymes, such as the heme oxygenase-1 (HO-1) and the glutathion peroxide (GPx). The level of the reactive oxygen species (ROS) production was significantly decreased in the CE-treated HepG2 cells. In conclusion, the C. sinensis extract suppressed the alcohol-induced oxidative stress in the HepG2 cells via the induced GPx and HO-1 gene expressions. It is expected the CE positive effects will likely be attributed to the flavonoids, like the quercetin, within the CE.

Keywords

References

  1. Albano E. 2006. Alcohol, oxidative stress and free radical damage. Proc Nutr Soc 65:278-290 https://doi.org/10.1079/PNS2006496
  2. Bass DA, Parce JW, Dechatelet LR, Szejda P, Seeds M, Thomas M. 1983. Flow cytometric studies of oxidative product formation by neutrophils: A graded response to membrane stimulation. J Immunol 130:1910-1917
  3. Cederbaum AI. 1990. Microsomal generation of reactive oxygen species and their possible role in alcohol hepatotoxicity. Alcohol and Alcoholism (Oxford, Oxfordshire). Supplement 1:291-296
  4. Choi CH, Won DH, Hwang JP, Park SN. 2012. Antioxidative effect of extracts from different parts of Juncus effusus L. J Soc Cosmet Scientists Korea 38:275-282 https://doi.org/10.15230/SCSK.2012.38.3.275
  5. Chow JM, Shen SC, Huan SK, Lin HY, Chen YC. 2005. Quercetin, but not rutin and quercitrin, prevention of $H_2O_2$-induced apoptosis via anti-oxidant activity and heme oxygenase 1 gene expression in macrophages. Biochem Pharmacol 69:1839-1851 https://doi.org/10.1016/j.bcp.2005.03.017
  6. Das SK, Nayak P, Vasudevan DM. 2005. Consequences of ethanol consumption. J Indian Soc Toxicol 1:1-10
  7. Jin DC, Jeong SW, Park PS. 2010. Effects of green tea extract on acute ethanol-induced hepatotoxicity in rats. J Korean Soc Food Sci Nutr 39:343-349 https://doi.org/10.3746/jkfn.2010.39.3.343
  8. Ju WT, Kwon OC, Lee MK, Kim HB, Sung GB, Kim YS. 2017. Quali-quantitative analysis of flavonoids for mulberry leaf and fruit of ‘Suhyang'. Korean J Environ Agric 36:249-255
  9. Jung BS. 1991. Metabolic effects of acohol. Korean J Food Nutr 4:207-211
  10. Kim HJ, Yong HI, Park S, Park J, Jung S, Choe W, Jo C. 2017. Effect of surface dielectric barrier discharge on the physiological activities of quercetin. Korean J Food Nutr 30:290-296 https://doi.org/10.9799/ksfan.2017.30.2.290
  11. Kim SY, Lee MH, Jo NR, Park SN. 2010. Antibaterial activity and skin moisturizing effect of Cedrela sinensis A. Juss shoots extracts. J Soc Cosmet Scientists Korea 36:315-321
  12. Kim YJ, Kim HW, Lee MK, Lee SH, Jang HH, Hwang YJ, Choe JS, Lee SH, Cha YS, Kim JB. 2017. Comparison of flavonoid characteristics between blueberry (Vaccinium corymbosum) and black raspberry (Rubus coreanus) cultivated in Korea using UPLC-DAD-QTOF/MS. Korean J Environ Agric 36:87-96 https://doi.org/10.5338/KJEA.2017.36.2.14
  13. Koch OR, Pani G, Borrello S, Colavitti R, Cravero A, Cravero A, Farrè S, Galeotti T. 2004. Oxidative stress and antioxidant defenses in ethanol-induced cell injury. Mol Aspects Med 25:191-198 https://doi.org/10.1016/j.mam.2004.02.019
  14. Kukielka E, Dicker E, Cederbaum AI. 1994. Increased production of reactive oxygen species by rat liver mitochondria after chronic ethanol treatment. Arch Biochem Biophys 309:377-386 https://doi.org/10.1006/abbi.1994.1127
  15. LeBel CP, Ischiropoulos H, Bondy SC. 1992. Evaluation of the probe 2',7'-dichlorofluorescin as an indicator of reactive oxygen species formation and oxidative stress. Chem Res Toxicol 5:227-231 https://doi.org/10.1021/tx00026a012
  16. Mantle D, Preedy V. 1999. Free radicals as mediators of alcohol toxicity. Adverse Drug React Toxicol Rev 18:235-252
  17. Materska M, Piacente S, Stochmal A, Pizza C, Oleszek W, Perucka I. 2003. Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annuum L. Phytochemistry 63:893-898 https://doi.org/10.1016/S0031-9422(03)00282-6
  18. Nordmann R. 1994. Alcohol and antioxidant systems. Alcohol Alcohol 29:513-522
  19. Park JC, Chon SS, Yang HS, Kim SH. 1993. Studies on the chemical components and biological activities of edible plants in Korea-(2)-Isolation and quantitative analysis of flavonoids from the leaves of Cedrela sinensis A. Juss. by HPLC. J Korean Soc Food Sci Nutr 22:581-585
  20. Park JC, Yu YB, Lee JH, Kim NJ. 1994. Studies on the chemical components and biological activities of edible plants in Korea-(6)-Anti-inflammatory and analgesic effects of Cedrela sinensis, Oenanthe javanica and Artemisia princeps var. orientalis. J Korean Soc Food Sci Nutr 23:116-119
  21. Russo M, Spagnuolo C, Tedesco I, Bilotto S, Russo GL. 2012. The flavonoid quercetin in disease prevention and therapy: Facts and fancies. Biochem Pharmacol 83:6-15 https://doi.org/10.1016/j.bcp.2011.08.010
  22. Sergent O, Griffon B, Cillard P, Cillard J. 2001. Alcool et stress oxydatif. Pathologie Biologie 49:689-695 https://doi.org/10.1016/S0369-8114(01)00244-9
  23. Shin HJ, Jeon YJ, Shin HJ. 2008. Physiological activities of extracts of Cedrela sinensis leaves. KSBB Journal 23:164-168
  24. Tang Y, Gao C, Shi Y, Zhu L, Hu X, Wang D, Lv Y, Yang X, Liu L, Yao P, 2012. Quercetin attenuates ethanol-derived microsomal oxidative stress: Implication of haem oxygenase-1 induction. Food Chem 132:1769-1774 https://doi.org/10.1016/j.foodchem.2011.12.005
  25. Thabti I, Elfalleh W, Hannachi H, Ferchichi A, Campos MDG. 2012. Identification and quantification of phenolic acids and flavonol glycosides in Tunisian Morus species by HPLC-DAD and HPLC-MS. J Funct Foods 4:367-374 https://doi.org/10.1016/j.jff.2012.01.006
  26. Wagner C, Fachinetto R, Dalla Corte CL, Brito VB, Severo D, Dias GOC, Morel AF, Nogueira CW, Rocha JBT. 2006. Quercitrin, a glycoside form of quercetin, prevents lipid peroxidation in vitro. Brain Res 1107:192-198 https://doi.org/10.1016/j.brainres.2006.05.084
  27. Wu D, Cederbaum AI. 2003. Alcohol, oxidative stress, and free radical damage. Alcohol Res Health 27:277-284