Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Effects of Delphinidin under in vitro and Cellular System

  • Noh, Jeong-Sook (Department of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Yun-Ju (Department of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Kim, Boh-Kyung (Department of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Eun-Ju (Department of Food Science and Nutrition, Research Institute of Ecology for the Elderly, Pusan National University)
  • Published : 2009.02.28
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Abstract

This study examined the antioxidative activity of delphinidin, a kind of anthocyanidin from eggplant. Cellular protective potential from oxidative damage by nitric oxide (NO), superoxide anion ($O_2^-$), and peroxynitrite ($ONOO^-$) using epithelial cell line LLC-PK1 cell as well as in vitro radical scavenging effects were investigated. Delphinidin showed strong in vitro radical scavenging effects against NO, $O_2^-$, and hydroxyl radical (${\cdot}OH$) in dose-dependent manners. In addition, delphinidin increased cell viability in LLC-PK1 cells in a concentration-dependent manner when viability was reduced by $ONOO^-$-induced oxidative damage. To elucidate the protective mechanisms of delphinidin from $ONOO^-$, sodium nitroprusside (SNP), and pyrogallol were also employed to generate NO and $O_2^-$, respectively. The treatment of delphinidin recovered reductions in cell viability caused by SNP and pyrogallol, indicating that delphinidin can attenuate oxidative stress induced by NO and $O_2^-$. The present study suggests that delphinidin is a promising anti oxidative agent.

Keywords

References

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