Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Neuroprotective effects of astringency-removed peel extracts of Diospyros kaki Thunb. cv. Cheongdo-Bansi on oxidatively-stressed PC-12 cells

청도반시(Diospyros kaki Thunb. cv. Cheongdo-Bansi) 탈삽 껍질 추출물의 산화스트레스로부터 PC-12 신경세포 보호 효과

  • Jeong, Da-Wool (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Cho, Chi Heung (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Rha, Chan Su (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Lee, Seung Hwan (School of Food Science and Industry, Kyungil University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University)
  • 정다울 (경희대학교 식품생명공학과) ;
  • 조치흥 (경희대학교 식품생명공학과) ;
  • 라찬수 (경희대학교 식품생명공학과) ;
  • 이승환 (경일대학교 식품산업융합학부) ;
  • 김대옥 (경희대학교 식품생명공학과)
  • Received : 2017.05.09
  • Accepted : 2017.06.17
  • Published : 2017.10.31
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Abstract

Astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) peel with the astringency removed, which is a by-product of dried persimmon (gotgam), was investigated for its antioxidant and neuroprotective properties. A mixture of peel and 40% (v/v) aqueous ethanol was subjected to ultrasonication and then thermal and nonthermal treatments, to produce thermally-treated and nonthermally-treated persimmon peel extracts (TPE and NTPE, respectively). The total phenolic and flavonoid contents and the antioxidant capacity of TPE was approximately 1.3-1.8 times higher than those of NTPE. TPE resulted in the increased viability of neuronal PC-12 cells compared with NTPE. Furthermore, intracellular oxidative stress in PC-12 cells was more decreased by treatment with TPE than NTPE. Cholinesterases, such as acetylcholinesterase and butyrylcholinesterase, were more inhibited by treatment with TPE than NTPE. These results suggest that TPE is useful as a functional material to decrease oxidative stress in neuronal cells and to inhibit cholinesterases.

본 연구에서는 떫은 감인 청도반시(Diospyros kaki Thunb. cv. Cheongdo-Bansi)를 탈삽하여 곶감으로 만드는 과정 중에 다량의 부산물로 생겨나는 감 껍질을 활용하고자 산화방지능 및 신경세포 보호능을 평가하였다. 탈삽한 감 껍질을 40% (v/v) 에탄올-물혼합용액을 사용하여 초음파 추출을 한 후에, 가열처리와 비가열처리 방법을 이용하여 각각의 추출물을 확보하였다. 가열처리한 추출물이 비가열처리로 얻어진 것에 비해서 총페놀 함량, 총플라보노이드 함량, 산화방지능에서 약 1.3-1.8배 더 높았다. 비가열처리 추출물과 비교하여, 가열처리한 것이 PC-12 신경세포의 생존율 더 높이고, 세포 내 산화스트레스를 좀 더 완화하였다. AChE와 BChE 억제능 역시 가열처리한 추출물이 비가열처리로 얻은 추출물보다 더 높았다. 이러한 결과들은 산화방지능을 보유하며 콜린가수분해효소를 억제하는 기능성 소재 발굴을 위한 탈삽 감껍질 추출물 활용 가능성을 보여준다.

Keywords

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