Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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In Vitro and Cellular Antioxidant Activity of a Water Extract of Saururus chinensis

  • Kim, Gyo-Nam (Department of Food and Nutrition, Hannam University) ;
  • Lee, Jung-Sook (Department of Food and Nutrition, Hannam University) ;
  • Jang, Hae-Dong (Department of Food and Nutrition, Hannam University)
  • Published : 2008.12.31
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Abstract

The water extract of Saururus chinensis was investigated for oxygen radical absorbance capacity (ORAC), reducing capacity, metal chelating activity, and intracellular antioxidant activity using HepG2 cell. When 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) was used for the generation of peroxyl radicals in vitro, S. chinensis extract (SC-E) showed the strong and concentration-dependent scavenging activity through donating protons which could be explained by its reducing property. When hydroxyl radicals were generated in vitro through the addition of $Cu^{2+}$ and $H_2O_2$, SC-E demonstrated the antioxidant activity depending on its concentration. In HepG2 cell model, most of intracellular oxidative stress generated by AAPH was efficiently removed by SC-E. However, when $Cu^{2+}$ without $H_2O_2$ was used as an oxidant in the intracellular assay, SC-E partially reduced the oxidative stress caused by $Cu^{2+}$ in cellular antioxidant activity assay system. These results indicate that SC-E could be utilized for the development of functional foods as antioxidant resource in the near future.

Keywords

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