Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Protective Effect of Schizonepeta tenuifolia Briquet Extracts on Oxidative DNA Damage in Human Leucocytes and on Hydrogen Peroxide-induced Cytotoxicity in PC12 Cells

  • Yoon, Mi-Young (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Hyun-Jin (Department of Food and Nutrition, Kyungnam University) ;
  • Lee, Bo-Bae (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Sang-Myeon (Changshin High School) ;
  • Kim, Ju-Young (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, Yong-Seong (Department of Chemistry, Kyungnam University) ;
  • Park, Eun-Ju (Department of Food and Nutrition, Kyungnam University) ;
  • Park, Hae-Ryong (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2007.10.31
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Abstract

The present study was conducted to examine the antioxidant activities and neuroprotective effects of methanolic extracts from Schizonepeta tenuifolia Briquet (STE). STE ($100\;{\mu}g/mL$) showed $43.33\;{\mu}M$ of total phenolic content, 64.43% of radical scavenging activity, and 0.157 of reducing power. In addition, the effect of STE on $H_2O_2$-induced DNA damage in human leucocytes was evaluated by the comet assay, where STE was a dose dependent inhibitor of DNA damage induced by $200{\mu}M$ of $H_2O_2$. The protective effect of STE against $H_2O_2$-induced oxidative damage on PC12 cells was investigated by an 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium bromide (MTT) reduction assay and lactate dehydrogenase (LDH) release assays. After 2 hr of cell exposure to $H_2O_2\;(500\;{\mu}M)$, a marked reduction in cell survival was observed. However, this reduction was significantly prevented by $1-50\;{\mu}g/mL$ of STE. Therefore, these results suggest that STE could be a new antioxidant candidate against neuronal diseases.

Keywords

References

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