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http://dx.doi.org/10.7732/kjpr.2011.24.2.130

Inhibitory Effect of Red Bean (Phaseolus angularis) Hot Water Extracts on Oxidative DNA and Cell Damage  

Park, Young-Mi (Department of Biological Science, Andong National University)
Jeong, Jin-Boo (Department of Medicinal Plant Resource, Andong National University)
Seo, Joo-Hee (Korean Neuropsychiatry, National Medical Center)
Lim, Jae-Hwan (Department of Biological Science, Andong National University)
Jeong, Hyung-Jin (Department of Medicinal Plant Resource, Andong National University)
Seo, Eul-Won (Department of Biological Science, Andong National University)
Publication Information
Korean Journal of Plant Resources / v.24, no.2, 2011 , pp. 130-138 More about this Journal
Abstract
In this study, we evaluated the protective effects of the hot water extract from red bean (Phaseolus angularis) against oxidative DNA and cell damage induced by hydroxyl radical. The antioxidant activities were evaluated by hydroxyl radical and hydrogen peroxide scavenging assay, and $Fe^{2+}$-chelating assay. Although the extract with hot water didn't scavenge the hydroxyl radical, it removed and chelated hydrogen peroxide and ferrous iron necessary for the induction of hydroxyl radical by 71% and 64% at 200 ${\mu}g/ml$, respectively. Its protective effect on oxidative DNA damage was carried using ${\Psi}$X-174 RF I plasmid DNA comparing the conversion level of supercoiled form of the plasmid DNA into open-circular form and linear form and the expression level of phospho-H2AX in NIH 3T3 cells. In ${\Psi}$X-174 RF I plasmid DNA cleavage assay, it inhibited oxidative DNA damage by 96% at 200 ${\mu}g/ml$. Also, it decreased the expression of phospho-H2AX by 50.1% at 200 ${\mu}g/ml$. Its protective effect against oxidative cell damage was measured by MTT assay and the expression level of p21 protein in NIH 3T3 cells. In MTT assay for the protective effect against the oxidative cell damage, it inhibited the oxidative cell death and the abnormal cell growth induced by hydroxyl radical. Also, it inhibited p21 protein expression by 98% at 200 ${\mu}g/ml$. In conclusion, the results of the present studies indicate that hot water extract from red bean exhibits antioxidant properties and inhibit oxidative DNA damage and the cell death caused by hydroxyl radical.
Keywords
Antioxidant activities; Hydroxyl radical; Hydrogen peroxide; Reactive oxygen species;
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