The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Protective Effects of Ulva lactuca Methanol Extracts against the Ultraviolet B-induced DNA Damage

자외선 B에 의해 유도되는 DNA 상해에 대한 참갈파래 메탄올 추출물의 보호 효과

  • Jeong, Seula (Major in Dept. of Biological Science, Wonkwang University) ;
  • Chung, Yuheon (Major in Dept. of Biological Science, Wonkwang University) ;
  • Park, Jong Kun (Major in Dept. of Biological Science, Wonkwang University)
  • Received : 2020.05.07
  • Accepted : 2020.06.02
  • Published : 2020.06.30
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Abstract

In this study, we investigated the protective effects of Ulva lactuca methanol extracts against ultraviolet B (UVB)-induced DNA damage in HaCaT cells. First, the contents of general and antioxidative nutrient contents of Ulva lactuca were measured. The moisture, carbohydrate, crude protein, crude fat and ash were 14.01%, 44.80%, 23.19%, 3.10% and 14.90%, respectively. Magnesium that acts as DNA repair enzyme cofactor was the most abundant mineral followed by Ca, P and Fe. The total phenolic and anthocyanoside contents of Ulva lactuca were 2.69 mg/g and 0.13 mg/g, respectively. Cells treated with Ulva lactuca methanol extracts for 24 hours post UVB exposure increased cell viability in a concentration-dependent manner compared to the non-treated control. Also, Ulva lactuca methanol extracts decreased the levels of UVB-induced DNA damage such as cyclobutane pyrimidine dimer and DNA damage response (DDR) proteins such as p-p53 and p21. These results suggest that Ulva lactuca methanol extracts comprising physiological active substances such as Mg, polyphenols and anthocyanosides promote DNA repair by regulating genes related with DDR.

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References

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