Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant activity and neuroprotective effects of ethanol extracts from the core of Diospyros kaki

감 심지 에탄올 추출물의 항산화 활성 및 신경세포 보호 효과

  • Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Min-Jin (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Soon-Jung (Department of Food Science and Technology, Kongju National University) ;
  • Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University) ;
  • Park, Sang-Hyun (Department of Food Science and Technology, Kongju National University) ;
  • Kim, Woo Sik (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Ha-Yeon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Han, JeongMoo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Kwangwook (Department of Food Science and Technology, Kongju National University) ;
  • Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University)
  • Received : 2019.09.03
  • Accepted : 2019.10.21
  • Published : 2020.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the antioxidant activity and neuroprotective effects of ethanol extracts obtained from Diospyros kaki core (DCE). The total polyphenol and flavonoid contents in DCE was 786.47±15.27 and 31.14±0.82 mg/g, respectively. In addition, DCE exhibited a dose-dependent induction of radical scavenging activity, determined by 1,1-diphenyl-picrylhydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonicacid) (ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. The viability of HT22 hippocampal cells was examined to investigate the neuroprotective effect of DCE. DCE treatment did not induce cytotoxicity at concentrations below 1,000 ㎍/mL. Additionally, DCE treatment in the background of H2O2 induce oxidative stress revealed a significant increase in the survival rat, indicated by increased SOD activity and decreased levels of MDA, a lipid peroxidation product. Therefore, the results suggest that DCE can be used as a source of natural antioxidants source and a therapeutic agent for the treatment of brain disorders induced by oxidative stress and neuronal damage.

본 연구는 DCE의 항산화 활성 및 신경세포 보호 효과에 평가하였다. 감 심지로부터 유용성 성분을 얻기 위하여 에탄올 추출을 한 결과 약 10.36±1.34%의 추출물의 수율을 얻을 수 있었다. DCE의 총 폴리페놀, 총 폴라보노이드 함량과 항산화 활성으로 DPPH, ABTS 라디칼 소거능 및 환원력을 평가한 결과, DCE의 항산화 활성이 농도 의존적으로 증가하는 것으로 나타났다. 또한, DCE의 HT22 세포 보호 효과에 관하여 알아보기 위하여 HT22 세포에 DCE을 처리한 후 H2O2를 통한 산화적인 스트레스의 유도를 통하여 세포독성에 미치는 영향을 확인한 결과, DCE의 처리는 HT22 세포에 독성이 나타나지 않았으며, 이에 따라 항산화 효소인 SOD 활성이 증가와 지질과산화 생성물인 MDA level의 감소를 확인 할 수 있었다. 이러한 결과들로 볼 때, DCE의 항산화 및 산화적 스트레스로부터 신경세포 보호효과를 확인함으로서 향후 퇴행성 신경질환 예방에 유용한 건강기능성 식품 소재로서의 개발 가능성이 높을 것으로 판단된다.

Keywords

References

  1. Appel HM, Govenor HL, D'Ascenzo M, Siska E, Schultz JC. Limitations of folin assays of foliar phenolics in ecological studies. J Chem. Ecol. 27: 761-778 (2001) https://doi.org/10.1023/A:1010306103643
  2. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239: 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
  3. Bian LL, You SY, Park JJ, Yang SJ, Chung HJ. Characteristics of nutritional components in astringent persimmons according to growing region and cultivar. J. Korean Soc. Food Sci. Nutr. 44: 379-385 (2015) https://doi.org/10.3746/jkfn.2015.44.3.379
  4. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  5. Boo HO, Hwang SJ, Bae CS, Park SH, Song WS. Antioxidant activity according to each kind of natural plant pigments. Korean J. Plant Res. 24: 105-112 (2011) https://doi.org/10.7732/kjpr.2011.24.1.105
  6. Byun EH, Kim K, Kim YE, Cho EJ, Min HS, Lee JH, Cho G, Yoon WJ, Kim BC, Ahn DH, Park W. Comparison study of antioxidant activity and neuroprotective effects of barley sprout leaf, root, and stem ethanol extracts. J. Korean Soc. Food Sci. Nutr. 47: 973-980 (2018) https://doi.org/10.3746/jkfn.2018.47.10.973
  7. Chang CS, Chang CL, Lai GH. Reactive oxygen species scavenging activities in a chemiluminescence model and neuroprotection in rat pheochromocytoma cells by astaxanthin, beta-carotene, and canthaxanthin. Kaohsiung J. Med. Sci. 29: 412-421 (2013) https://doi.org/10.1016/j.kjms.2012.12.002
  8. Chen XN, Fan JF, Yue X, Wu XR, Li LT. Radiacal scavenging activity and phnolic compounds in persimmon (Diospyros kaki L. cv. Mopam). J. Food Sci. 73; C24-C28 (2008) https://doi.org/10.1111/j.1750-3841.2007.00587.x
  9. Cho BO, Yin HH, Fang CZ, Shin JY, Ha HO, Kim SJ, Jeong SI, Jang SI. Anti-atopic effect of hot water and supercritical carbon dioxide fluid extract of persimmon (Diospyros kaki) peels. Korean J. Food Sci. Technol. 47: 394-400 (2015) https://doi.org/10.9721/KJFST.2015.47.3.394
  10. Choi CH, Song ES, Kim JS, Kang MH. Antioxidative activities of Castanea crenata Flos methanol extracts. Korean J. Food Sci. Technol. 35: 1216-1220 (2003)
  11. Chung MJ, Lee S, Park YI, Lee J, Kwon KH. Neuroprotective effects of phytosterols and flavonoids from Cirsium setidens and Aster scaber in human brain neuroblastoma SK-N-SH cells. Life Sci. 148: 173-182 (2016) https://doi.org/10.1016/j.lfs.2016.02.035
  12. Davis WB. Determination of flavanones in citrus fruits. Anal. Chem. 19:476-478(1947) https://doi.org/10.1021/ac60007a016
  13. Fu R, Peng Y, Peng T, Guo Y, Chen F. Phenolic composition and effects on allergic contact dermatitis of phenolic extracts Saptum sebiferum (L.) Roxb. Leaves. J. Ethnopharmacol. 162: 176-180 (2015) https://doi.org/10.1016/j.jep.2014.12.072
  14. Ighodaro OM, Akinloye OA. First line defence antioxidants-superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX): Their fundamental role in the entire antioxidant defence grid. Alexandria Med. J. 54: 287-293 (2018) https://doi.org/10.1016/j.ajme.2017.09.001
  15. Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ. Changes in nutritional components of Daebong-gam (Diospyros kaki) during ripening. Korean J. Food Preserv. 17: 526-532 (2010)
  16. Jo YH, Park JW, Lee JM, Ahn GH, Park HR, Lee SC. Antioxidant and anticancer activities of methanol extracts prepared from different parts of Jangseong Daebong persimmon (Diospyros kaki cv. Hachiya). J. Korean Soc. Food Sci. Nutr. 39: 500-505 (2010) https://doi.org/10.3746/jkfn.2010.39.4.500
  17. Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM. Manufacturing of the enhances antioxidative wine using a ripe daebong persimmon (Dispyros kaki L). J. Korean Soc. Appl. Biol. Chem. 54: 126-134 (2011) https://doi.org/10.3839/jabc.2011.022
  18. Kang DH, Park EM, Kim JH, Yang JW, Kim JH, Kim MY. Bioactive compounds and antioxidant activity of Jeju camellia mistletoe (Korthalsella japonica Engl.). J. Life Science. 26: 1074-1081 (2016) https://doi.org/10.5352/JLS.2016.26.9.1074
  19. Kim KB, Lee SA, Heo JH, Kim JH. Neuroprotective effects of Momordica charantia extract against hydrogen peroxide-induced cytotoxicity in human neuroblastoma SK-N-MC cells. J. Nutr. Health. 50: 415-425 (2017) https://doi.org/10.4163/jnh.2017.50.5.415
  20. Kim SJ, Lee SH, Park SE, Lee JS, Chung MJ. Neuroprotective effects of bread Containing Aster scaber Thunb. and Stachys sieboldii Miq. against ethanol-or H2O2-induced neuronal cell death. J. Korean Soc. Food Sci. Nutr. 47: 24-31 (2018) https://doi.org/10.3746/jkfn.2018.47.1.024
  21. Kim MJ, Park SK, Guo TJ, Kang YJ, Ha JS, Lee DS. Neuronal cell protective effect of Dendropanax morbifer. J. Korean Soc. Food. Sci. Nutr. 45: 938-947 (2016) https://doi.org/10.3746/jkfn.2016.45.7.938
  22. Kim HJ, Park TS, Jung MS, Son JH. Study on the anti-oxidant and anti-inflammatory activities of sarcocarp and calyx of persimmon (Cheongdo Bansi). J. Appl. Biol. Chem. 54: 71-78 (2011) https://doi.org/10.3839/jabc.2011.013
  23. Kim JM, Park SK, Kang JY, Park SH, Park SB, Yoo SK, Han HJ, Lee S, Lee U, Heo HJ. Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivars of dried persimmon (Diospyros kaki). Korean J Food Sci Technol. 50: 225-237 (2018) https://doi.org/10.9721/KJFST.2018.50.2.225
  24. Kim JH, Suh HJ, Choi HS. Protective effect of silk protein hydrolysates against tert-BHP induced liver damage. Korean J. Food Preserv. 24: 107-115 (2017) https://doi.org/10.11002/kjfp.2017.24.1.107
  25. Kim KB, Yoo KH, Park HY, Jeong JM. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. Biol. Chem. 49: 328-333 (2006)
  26. Koh YJ, Cha DS, Choi HD, Park YG, Choi IW. Hot water extraction optimization of dandelion leaves to increase antioxidant activity. Korean J. Food Sci. Technol. 40: 283-289 (2008)
  27. Kwak JH, Jo YN, Jeong JH, Kim HJ, Jin SI, Choi SG, Heo HJ. Protective effects of black soybean seed coat extracts against oxidative stress-induced neurotoxicity. Korean J. Food Sci. Technol. 45: 257-261 (2013) https://doi.org/10.9721/KJFST.2013.45.2.257
  28. Lee JH, Kim YC, Kim MY, Chung HS, Shin KC. Antioxidative activity and related compounds of apple pomace. Korean J. Food Sci. Technol. 32: 908-913 (2000)
  29. Lee JH, Lee, YB, Seo, WD, Kang, ST, Lim JW, Cho, KM. Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Prev. Nutr. Food Sci. 17: 141-151 (2012) https://doi.org/10.3746/pnf.2012.17.2.141
  30. Lee JB, Park HK, Lee, JS, Kim MH. Studies on antioxidant activity, total flavonoids and polyphenols, and reducing power in Yakju with different ratios of dandelionroot. J. East Asian Soc. Dietary Life. 21: 882-887 (2011)
  31. Lee SJ, Shin JH, Lee HJ, Tak HM, Kang MJ, Sung NJ. Antioxidant and anti-inflammatory activities of functional plant materials. J. Life Science. 23: 869-878 (2013). https://doi.org/10.5352/JLS.2013.23.7.869
  32. Muhammad K, Naveed A, Rehan M, An overview of dermatological and cosmeceutical denefits of Diospyros kaki and its phytoconstituents. Braz. J. Phamacog. 27: 650-662 (2017) https://doi.org/10.1016/j.bjp.2017.06.004
  33. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  34. Ohguchi K, Nakajima C, Oyama M, Iinuma M, Itoh T, Akao Y, Nozawa Y, Ito M. Inhibitory effects of flavonoid glycosides isolated from the peel of Japanese persimmon (Diospyros kaki 'Fuyu') on melanin biosynthesis. Biol. Pharm. Bull. 33: 122-124 (2010) https://doi.org/10.1248/bpb.33.122
  35. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  36. Singh M, Dang TN, Arseneault M, Ramassamy C. Role of by-products of lipid oxidation in Alzheimer's disease brain: a focus on acrolein. J. Alzheimers Dis. 21: 741-756 (2010) https://doi.org/10.3233/JAD-2010-100405
  37. Sun L, Zhang J, Lu X, Zhang L, Zhang Y. Evaluation to the antioxidantactivity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food Chem. Toxicol. 49: 26892696 (2011)
  38. Sung NY, Song HY, Ahn DH, Yoo YC, Byun EB, Jang BS, Park C, Park W, Byun EH. Antioxidant and neuroprotective effects of green tea seed shell ethanol extracts. J. Korean Soc. Food Sci. Nutr. 45: 958-965 (2016) https://doi.org/10.3746/jkfn.2016.45.7.958
  39. Sun L, Zhang J, Fang K, Ding Y, Zhang L, Zhang Y. Flavonoids from persimmon (Diospyros kaki) leaves (FPL) attenuate H2O2-induced apoptosis in MC3T3-E1 cells via the NF-kappaB pathway. Food Funct. 5471479 (2014)
  40. Wang W, Shinto L, Connor WE, Quinn JF. Nutritional biomarkers in Alzheimer's disease: the association between carotenoids, n-3 fatty acids, and dementia severity. J. Alzheimer' Dis. 13: 31-38 (2008) https://doi.org/10.3233/JAD-2008-13103
  41. Yoo KH, Jeong JM. Antioxidative and antiallergic effect of persimmon leaf extracts. J. Korean Soc. Food Sci. Nutr. 38: 1691-1698 (2009) https://doi.org/10.3746/jkfn.2009.38.12.1691
  42. Yoo KH, Kim SJ, Jeong JM. Effects of persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and persimmon by-products on blood glucose level. J. Korean Soc. Food Sci. Nutr. 40: 682-688 (2011) https://doi.org/10.3746/jkfn.2011.40.5.682
  43. Yoo KM, Kim DO, Lee CY. Evaluation of different methods of antioxidant measurement. Food Sci. Biotechnol. 16: 177-182 (2007)
  44. Zemlan FP, Thienhaus OJ, Bosmann HB. Superoxide dismutase activity in Alzheimer's disease: possible mechanism for paired helical filament formation. Brain Res. 476: 160-162 (1989) https://doi.org/10.1016/0006-8993(89)91550-3
  45. Zhao B. Natural antioxidants protect neurons in Alzheimer' disease and Parkinson' disease. Neurochem. Res. 34: 630-638 (2009) https://doi.org/10.1007/s11064-008-9900-9
  46. Zhou Z, Huang Y, Liang J, Ou M, Chen J, Li G. Extraction, purification and anti-radiation activity of persimmon tannin from Diospyros kaki L.f. J. Environ. Radioact. 162-163, 182-188 (2016) https://doi.org/10.1016/j.jenvrad.2016.05.034