Browse > Article

Antioxidant Activity and Neuroprotective Effect of Concentrates from Commercial Sweet Persimmon Wine  

Seo, Hye-Kyung (Department of Food Science and Biotechnology, Kyungnam University)
Jang, Sun-Young (Department of Food Science and Biotechnology, Kyungnam University)
Kim, Hyun-Jung (Department of Food Science and Biotechnology, Kyungnam University)
Park, Hae-Ryong (Department of Food Science and Biotechnology, Kyungnam University)
Park, Joong-Hyeop (Malgeunnaeil Co.)
Ahn, Gwang-Hwan (Sweet Persimmon Research Institute, Gyungsangnamdo Agricultural Research & Extension Services)
Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
Publication Information
Korean journal of food and cookery science / v.26, no.1, 2010 , pp. 13-17 More about this Journal
Abstract
The antioxidant activity of commercial sweet persimmon wine concentrate (SPWC) was evaluated by determining the total phenol content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power (RP), and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. TPC in the SPWC was $9.29{\pm}0.11\;mg$ gallic acid equivalents (GAE)/g, which corresponds to 31.59 mg GAE/100 mL of the wine. The IC50 for the DPPH radical scavenging activity, RP, and ABTS radical scavenging activity of SPWC were 2.96, 1.44, and 0.48 mg/mL, respectively. The neuroprotective effect of SPWC against glutamate-induced neurotoxicity in N18-RE-105 cells was investigated. Treatment of N18-RE-105 cells with various SPWC concentrations under glutamate resulted in the induction of a protective effect in a dose-dependent manner, as determined by the MTT reduction assay. These results suggest that SPWC exhibits considerable antioxidant and neuroprotective activity.
Keywords
sweet persimmon wine; concentrate; antioxidant; neuroprotective effect; MTT assay;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Achiwa Y, Hibasmi H, Katsuzaki H, Iami K, Komiya T. 1997. Inhibitory effects of persimmon (Diospyros kaki) extract and related polyphenol compounds on growth of human lymphoid leukemicells. Bio sci Biotechnol Biochem 61(7):1099-1101   DOI   ScienceOn
2 Choi Y, Yu KW, Han NS, Koh JH, Lee JS. 2006. Antioxidant activities and antioxidant compounds of commercial red wines. J Korean Soc Food Sci Nutr 35(9):1286-1290   과학기술학회마을   DOI   ScienceOn
3 Lee SO, Kim MJ, Kim DG, Choi HJ. 2005. Antioxidative activities of temperature-stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr 34(2):139-147   과학기술학회마을   DOI   ScienceOn
4 Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of farinfrared radiation on the antioxidant activity of extracts from Citrus unshiu peels. J Korean Soc Food Sci Nutr 33(9): 1580-1583   과학기술학회마을   DOI   ScienceOn
5 Katsube T, Tabata H, Ohta Y, Yamasaki Y, Anuurad E, Shiwaku K, Yamane Y. 2004. Screening for antioxidant activity in edible plant products: Comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin-Ciocalteu assay. J Agric Food Chem 52(8):2391-2396   DOI   ScienceOn
6 Hong JH, Lee GM, Hur SH. 1996. Production of vinegar using deteriorated deastringent persimmon during lew temperature storage. J Korean Soc Food Nutr 25(1):123-128
7 Kim IH, Ahn KH, Ro CW, Seo KK, Shin WK. 1998. Improvement of fermentation process of fruit vinegar using sweet persimmon. RDA J Hort Sci 40(1):24-28
8 Kim IS, Jin SK, Ha CJ. 2008. Effects of sweet persimmon powder type on quality properties of low salted pork patties during cold storage. J Anim Sci Technol 50(1):133-144   DOI   ScienceOn
9 Freeman BA, Grapo JD. 1982. Biology of disease; free radicals and tissue injury. Lab Invest 47(5):412-426
10 Gutfinger T. 1981. Polyphenols in olive oil. J Am oil Chem Soc 58(11):966-968   DOI
11 Seo SB, Kim JH, Kim NM, Choi SY, Lee JS. 2002. Effect of acasia (Robinia pseudo-acasia) flower on the physiological functionality of Korean traditional rice wine. Kor J Microbiol Biotechnol 30(4):410-414   과학기술학회마을
12 Bae SM, Park KJ, Kim JM, Shin DJ, hwang YI, Lee SC. 2002. Preparation and characterization of sweet persimmon wine. J Korean Soc Agric Chem Biotechnol 45(2):66-70   과학기술학회마을
13 Bae SM, Park KJ, Shin DJ, Hwang YI, Lee SC. 2001. Preparation and characterization of jochung with sweet persimmons. J Korean Soc Agric Chem Biotechnol 44(2):88-91
14 Suzuki T, Someya S, Hu F, Tanokura M. 2005. Comparative study of catechin compositions in five Japanese persimmons (Diospyros kaki). Food Chem 93(1):149-152   DOI   ScienceOn
15 Yoon MY, Lee BB, Kim JY, Kim Y, Park E, Lee SC, Park HR. 2007. Antioxidant activity and neuroprotective effect of Psoralea corylifolia Linne extracts. Kor J Pharmacogn 38(1): 84-89   과학기술학회마을
16 Yoo JH, Cha JY, Jeong YK, Chung KT, Cho YS. 2004. Antioxidative effects of pine (Pinus denstifora) needle extracts. J Life Sci 14(5):863-867   과학기술학회마을   DOI   ScienceOn
17 Sakanaka S, Ishihara Y. 2008. Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates. Food Chem 107(2):739-744   DOI   ScienceOn
18 SAS Institute, Inc. 1993. SAS user's guide. statistical analysis system institute, 6th ed. Cary NC USA
19 Pellegrini N, Re R, Yang M, Rice-Evans C. 1999. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis (3-ethyenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Method Enzymol 299:379-389   DOI
20 Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on ABTS-peroxidase medium. Zentralbl Bakteriol Mikrobio Hyg 259(2):151-158
21 Lee SO, Lee HJ, Yu MH, Im HG, Lee IS. 2005. Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol 37(2):233-240   과학기술학회마을
22 McCord JM. 1987. Oxygen-derived radicals; a link between repercussion injury and inflammation. Fed Proc 46(7):2402-2406
23 Lee DH, Kim JH, Kim NM, Pack JS, Lee JS. 2002. Manufacture and physiological functionality of Korean traditional liquors by using Paecilomyces japonica. Korean Soc Mycol 30(2):142-146   과학기술학회마을   DOI   ScienceOn
24 Meir S, Kanner J, Akiri B, Hadas SP. 1995. Determination and involvement of aqueous reducing compounds in oxidative defense systems of various senescing leaves. J Agric Food Chem 43(7):1813-1819   DOI   ScienceOn
25 Kim JH, Lee SH, Kim NM, Choi SY, Yoo JY, Lee JS. 2000. Manufacture and physiological functionality of Korean traditional liquors by using dandelion (Taraxacum platycarpum). Kor J Appl Microbiol Biotechnol 28(6):367-371