Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Neuronal Cell Protective Effects of Hot Water Extracts from Guava (Psidium guajava L.) Fruit and Leaf

구아바 열매와 잎 열수 추출물의 신경세포 보호효과

  • Jeong, Chang-Ho (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Jeong, Hee-Rok (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwak, Ji-Hyun (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Soo-Jeong (Department of Horticulture, Gyeongsang National University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University)
  • 정창호 (경희대학교 식품공학과) ;
  • 정희록 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 최귀남 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 곽지현 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 김지혜 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 박수정 (경상대학교 원예학과) ;
  • 김대옥 (경희대학교 식품공학과) ;
  • 심기환 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 최성길 (경상대학교 식품공학과.농업생명과학연구원) ;
  • 허호진 (경상대학교 식품공학과.농업생명과학연구원)
  • Received : 2010.08.24
  • Accepted : 2010.12.24
  • Published : 2011.02.28
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Abstract

PC12 neuronal cell-protective effects of hot water extracts of guava fruit and leaf were evaluated. Total phenolic levels in fruit and leaf were 11.75 and 293.25 mg/g, respectively. Gallic acid, the predominant phenoic, was detected in both extracts. Intracellular reactive oxygen species (ROS) accumulation after $H_2O_2$ treatment was significantly reduced when the hot water extract of guava leaf was added to cell medium, compared to PC12 cells treated with $H_2O_2$ only. In a cell viability assay using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), the hot water extracts of fruit and leaf protected against $H_2O_2$-induced neurotoxicity. The leaf extract was more effective in terms of inhibition of lactate dehydrogenase (LDH) release into medium, compared to the fruit extract. These in vitro data suggest that hot water extracts of guava fruit and leaf may be useful in treatment of neurodegenerative conditions such as Alzheimer's disease.

PC12 신경세포를 이용하여 구아바 열매와 잎 추출물이 $H_2O_2$로 유도된 신경세포 독성에 대한 보호 효과를 조사하였다. 구아바 열매와 잎 열수 추출물의 총페놀성 화합물 함량은 각각 11.75 및 293.25 mg/g이었고, gallic acid 함량은 각각 22.78 및 117.34 mg/100 g이었다. $H_2O_2$ 처리한 PC12 cell내의 활성산소 생성억제효과를 측정한 결과 구아바 잎열수 추출물에서 높은 활성산소 생성 억제효과를 보였다. MTT방법을 이용하여 $H_2O_2$로 유도된 PC12 신경세포에 대한 보호효과를 측정한 결과 구아바 열매와 잎 열수 추출물은 높은 신경세포 보호효과를 보였고, LDH release 실험결과 모든 농도에서 세포막 보호효과를 나타내었다. 본 연구 결과를 종합해 볼 때, 구아바 열매와 잎 열수 추출물의 항산화활성과 산화적 스트레스로부터의 신경세포 보호효과를 나타내어 퇴행성 뇌신경질환 등의 예방 및 개선을 위한 산업화 소재로서의 활용 가능성이 높다고 판단된다.

Keywords

References

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