알코올 및 H2O2 유도 신경세포 사멸에 대항하여 참취와 초석잠 함유 빵의 뇌신경세포 보호 효과

Abstract

The present study evaluated the neuroprotective effects of Aster scaber Thunb. (AS), Stachys sieboldii Miq. (SS), and their mixture at a ratio of 1:1 (ASM) based on antioxidant activity. The 70% ethanol extracts of AS, SS, and ASM (ASE, SSE, and AS-M, respectively) scavenged DPPH radical in a dose-dependent manner and strongly suppressed cellular reactive oxygen species, thereby protecting against H2O2- or ethanol-induced cytotoxicity in human brain neuroblastoma SK-N-SH cells. AS-M showed higher antioxidant activity and neuroprotective effects than ASE and SSE. In a continuing study, the neuroprotective effects of extract of bread containing AS, SS, and ASM (ASB, SSB, and AS-MB, respectively) against H2O2- or ethanol-induced cytotoxicity in SK-N-SH cells were investigated. Treatment with ASB, SSB, and AS-MB reduced cytotoxicity of H2O2 or ethanol in SK-N-SH cells and reduced the intracellular reactive oxygen species level. Treatment with main compounds (astragalin and isoquercitrin) isolated from Aster scaber Thunb. showed protective effects against ethanol-induced cell death by up-regulation of the HO-1 antioxidant gene. © 2018, Korean Society of Food Science and Nutrition. All rights reserved.