Effect of Plants Extracts on Lipid Peroxidation of Rat Brain Tissue Induced by Reactive Oxygen Species

활성산소에 의해 유도된 흰쥐 뇌조직의 지질산화에 대한 식물체 추출물의 효과

  • Kim, Seok-Joong (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Han, Dae-Seok (Food Resources Utilization Division, Korea Food Research Institute)
  • 김석중 (대구가톨릭대학교 식품공학과) ;
  • 한대석 (한국식품연구원 식품자원이용연구본부)
  • Published : 2005.12.31

Abstract

Abilities of various edible plants and natural antioxidants to protect brain against oxidative damages were evaluated using brain homogenate of perfused Sprague-Dawley rat. Oxidative damage, expressed as lipid peroxidation (LPO), indicating total quantity of malondialdehyde and 4-hydroxyalkenal, increased from 4.1 to 6.9nmol/mg protein by treatment of $2.5{\mu}M$ ferrous sulfate and 7.5mM hydrogen peroxide as source of reactive oxygen species (ROS) on brain homogenate for 10min at $37^{\circ}C$ Mallow(88%) in leafy vegetables, small potato (93%) in root vegetables, green red pepper (76%) in fruit vegetables, and avocado (96%) in fruits showed highest LPO inhibition capacities. Ability of mushrooms decreased in order of nameko, shiitake, pine mushroom, oyster mushroom, and new type pine mushroom. Among natural antioxidants tested, (+)catechin (91%), (-)epigallocatechin gallate (85%), (-)epicatechin gallate (83%), and kaempferol(83%) showed high LPO inhibition capacities.

Keywords

reactive oxygen species;brain;lipid peroxidation;plant;antioxidant

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