• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.423-433
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• 2021

This study was performed to examine the neuroprotective effect of the ethyl acetate fraction from Eucommia ulmoides oliver leaf (EFEL) on PM_2.5-induced cytotoxicity. EFEL had higher total phenolic and flavonoid contents than the other fractions. In ABTS and DPPH radical scavenging activities, the IC₅₀ of EFEL was measured as 212.80 and 359.13 ㎍/mL, respectively. To investigate the neuroprotective effect of EFEL, MTT and DCF-DA assays were performed on HT22, MC-IXC, and BV-2 cells. EFEL effectively decreased PM_2.5-induced intercellular reactive oxygen species (ROS) content and inhibited PM_2.5-induced cell death. In the results of protein expression related to cellular cytotoxicity on microglial cells (BV-2), EFEL had an improvement effect on cell apoptosis and inflammatory pathways. Rutin and chlorogenic acid were identified as the main physiological compounds. Moreover, it was expected that EFEL, including rutin and chlorogenic acid, could be functional food substances with neuroprotective effects against PM_2.5-induced oxidative stress.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.379-386
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• 2023

The objective of this study was to investigate the distribution of functional compounds in perilla leaves of various genetic resources and their antioxidant activities. A comprehensive analysis of functional compounds was conducted for 90 genetic resources, focusing on total polyphenol content (TPC), total flavonoid content (TFC), individual phenolic content (IPC), and lutein. Their antioxidant activities were then analyzed based on their radical scavenging capacity using ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2-diphenyl-1-picrylhydrazyl). The TPC content exhibited a range of 13.19 to 35.85 mg gallic acid equivalent/g, whereas the TFC content varied from 11.74 to 46.51 mg catechin equivalent/g. Total IPC was detected in a range of 6,310.98 to 40,491.82 ㎍/g. Lutein was detected at levels between 70.97 and 597.97 ㎍/g. ABTS and DPPH radical scavenging activities of perilla leaves ranged from 30.39 to 58.58 mg trolox equivalent (TE)/g and from 7.74 to 46.56 mg TE/g, respectively. Furthermore, correlation analysis demonstrated that rosmarinic acid, a phenolic acid, exhibited a significantly positive correlation with antioxidant activity. These findings suggest that various genetic resource of perilla leaves could effectively mediate antioxidant capacity. Results of this study provide valuable information for use of perilla leaves in Korea as functional food materials.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.551-560
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• 2023

This study was performed to investigate antioxidant and anti-inflammatory activities of perilla(Perilla frutescens L.) seed, flower and leaf according to extraction condition. Perilla seed extracts(PSE), perilla flower extracts(PFE), perilla leaf extracts(PLE) was extracted by stirring extraction (STE, 25℃), shaking extraction (SHE, 80℃), and sonication assisted extraction(SAE, 25℃) with 94% ethanol, 60% ethanol and distilled water, followed by analysis of total polyphenol and flavonoid and testing radical scavenging activities. The highest total polyphenol content (5.47, 9.36, 38.58 mg gallic acid equivalent/g), total flavonoid content(5.77, 8.62, 46.44 mg catechin equivalent/g), ABTS(10.68, 19.46, 63.56 mg trolox equivalent/g) and DPPH(6.51, 7.69, 79.73 mg trolox equivalent/g) radical scavenging activity of PSE, PFE and PLE was observed in the HWE with 60% ethanol,. Among the three extraction method, SHE provided the best results for yield, polyphenol, flavonoid content of perilla seed, flower, leaf in comparison to STE or SAE. SHE with 60% ethanol of perilla seed, flower, leaf more effectively inhibited secretion of nitric oxide(NO) and pro-inflammatory cytokine in RAW 264.7 macrophage exposed to LPS compared to other extraction solvent and method. Therefore, these extracts obtained from perilla seed, flower, leaf could be used antioxidant and anti-inflammatory ingredients in the food industry.