Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.1.60

Antioxidant activity and neuroprotective effects of ethanol extracts from the core of Diospyros kaki  

Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Min-Jin (Department of Food Science and Technology, Kongju National University)
Kim, Soon-Jung (Department of Food Science and Technology, Kongju National University)
Oh, Nam-Soon (Department of Food Science and Technology, Kongju National University)
Park, Sang-Hyun (Department of Food Science and Technology, Kongju National University)
Kim, Woo Sik (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Song, Ha-Yeon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Han, JeongMoo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Kwangwook (Department of Food Science and Technology, Kongju National University)
Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.1, 2020 , pp. 60-66 More about this Journal
Abstract
This study examined the antioxidant activity and neuroprotective effects of ethanol extracts obtained from Diospyros kaki core (DCE). The total polyphenol and flavonoid contents in DCE was 786.47±15.27 and 31.14±0.82 mg/g, respectively. In addition, DCE exhibited a dose-dependent induction of radical scavenging activity, determined by 1,1-diphenyl-picrylhydrazyl (DPPH), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonicacid) (ABTS), ferric reducing antioxidant power (FRAP), and reducing power assays. The viability of HT22 hippocampal cells was examined to investigate the neuroprotective effect of DCE. DCE treatment did not induce cytotoxicity at concentrations below 1,000 ㎍/mL. Additionally, DCE treatment in the background of H2O2 induce oxidative stress revealed a significant increase in the survival rat, indicated by increased SOD activity and decreased levels of MDA, a lipid peroxidation product. Therefore, the results suggest that DCE can be used as a source of natural antioxidants source and a therapeutic agent for the treatment of brain disorders induced by oxidative stress and neuronal damage.
Keywords
Diospyros kaki Core; antioxidant activity; neuroprotective effects; neuronal cell;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Appel HM, Govenor HL, D'Ascenzo M, Siska E, Schultz JC. Limitations of folin assays of foliar phenolics in ecological studies. J Chem. Ecol. 27: 761-778 (2001)   DOI
2 Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal. Biochem. 239: 70-76 (1996)   DOI
3 Bian LL, You SY, Park JJ, Yang SJ, Chung HJ. Characteristics of nutritional components in astringent persimmons according to growing region and cultivar. J. Korean Soc. Food Sci. Nutr. 44: 379-385 (2015)   DOI
4 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200 (1958)   DOI
5 Lee SJ, Shin JH, Lee HJ, Tak HM, Kang MJ, Sung NJ. Antioxidant and anti-inflammatory activities of functional plant materials. J. Life Science. 23: 869-878 (2013).   DOI
6 Muhammad K, Naveed A, Rehan M, An overview of dermatological and cosmeceutical denefits of Diospyros kaki and its phytoconstituents. Braz. J. Phamacog. 27: 650-662 (2017)   DOI
7 Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986)   DOI
8 Ohguchi K, Nakajima C, Oyama M, Iinuma M, Itoh T, Akao Y, Nozawa Y, Ito M. Inhibitory effects of flavonoid glycosides isolated from the peel of Japanese persimmon (Diospyros kaki 'Fuyu') on melanin biosynthesis. Biol. Pharm. Bull. 33: 122-124 (2010)   DOI
9 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26: 1231-1237 (1999)   DOI
10 Singh M, Dang TN, Arseneault M, Ramassamy C. Role of by-products of lipid oxidation in Alzheimer's disease brain: a focus on acrolein. J. Alzheimers Dis. 21: 741-756 (2010)   DOI
11 Sun L, Zhang J, Lu X, Zhang L, Zhang Y. Evaluation to the antioxidantactivity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food Chem. Toxicol. 49: 26892696 (2011)
12 Sung NY, Song HY, Ahn DH, Yoo YC, Byun EB, Jang BS, Park C, Park W, Byun EH. Antioxidant and neuroprotective effects of green tea seed shell ethanol extracts. J. Korean Soc. Food Sci. Nutr. 45: 958-965 (2016)   DOI
13 Chung MJ, Lee S, Park YI, Lee J, Kwon KH. Neuroprotective effects of phytosterols and flavonoids from Cirsium setidens and Aster scaber in human brain neuroblastoma SK-N-SH cells. Life Sci. 148: 173-182 (2016)   DOI
14 Sun L, Zhang J, Fang K, Ding Y, Zhang L, Zhang Y. Flavonoids from persimmon (Diospyros kaki) leaves (FPL) attenuate H2O2-induced apoptosis in MC3T3-E1 cells via the NF-kappaB pathway. Food Funct. 5471479 (2014)
15 Boo HO, Hwang SJ, Bae CS, Park SH, Song WS. Antioxidant activity according to each kind of natural plant pigments. Korean J. Plant Res. 24: 105-112 (2011)   DOI
16 Byun EH, Kim K, Kim YE, Cho EJ, Min HS, Lee JH, Cho G, Yoon WJ, Kim BC, Ahn DH, Park W. Comparison study of antioxidant activity and neuroprotective effects of barley sprout leaf, root, and stem ethanol extracts. J. Korean Soc. Food Sci. Nutr. 47: 973-980 (2018)   DOI
17 Chang CS, Chang CL, Lai GH. Reactive oxygen species scavenging activities in a chemiluminescence model and neuroprotection in rat pheochromocytoma cells by astaxanthin, beta-carotene, and canthaxanthin. Kaohsiung J. Med. Sci. 29: 412-421 (2013)   DOI
18 Chen XN, Fan JF, Yue X, Wu XR, Li LT. Radiacal scavenging activity and phnolic compounds in persimmon (Diospyros kaki L. cv. Mopam). J. Food Sci. 73; C24-C28 (2008)   DOI
19 Cho BO, Yin HH, Fang CZ, Shin JY, Ha HO, Kim SJ, Jeong SI, Jang SI. Anti-atopic effect of hot water and supercritical carbon dioxide fluid extract of persimmon (Diospyros kaki) peels. Korean J. Food Sci. Technol. 47: 394-400 (2015)   DOI
20 Choi CH, Song ES, Kim JS, Kang MH. Antioxidative activities of Castanea crenata Flos methanol extracts. Korean J. Food Sci. Technol. 35: 1216-1220 (2003)
21 Davis WB. Determination of flavanones in citrus fruits. Anal. Chem. 19:476-478(1947)   DOI
22 Fu R, Peng Y, Peng T, Guo Y, Chen F. Phenolic composition and effects on allergic contact dermatitis of phenolic extracts Saptum sebiferum (L.) Roxb. Leaves. J. Ethnopharmacol. 162: 176-180 (2015)   DOI
23 Yoo KM, Kim DO, Lee CY. Evaluation of different methods of antioxidant measurement. Food Sci. Biotechnol. 16: 177-182 (2007)
24 Wang W, Shinto L, Connor WE, Quinn JF. Nutritional biomarkers in Alzheimer's disease: the association between carotenoids, n-3 fatty acids, and dementia severity. J. Alzheimer' Dis. 13: 31-38 (2008)   DOI
25 Yoo KH, Jeong JM. Antioxidative and antiallergic effect of persimmon leaf extracts. J. Korean Soc. Food Sci. Nutr. 38: 1691-1698 (2009)   DOI
26 Yoo KH, Kim SJ, Jeong JM. Effects of persimmon (Diospyros kaki Thunb) syrup extracted from persimmon and persimmon by-products on blood glucose level. J. Korean Soc. Food Sci. Nutr. 40: 682-688 (2011)   DOI
27 Zemlan FP, Thienhaus OJ, Bosmann HB. Superoxide dismutase activity in Alzheimer's disease: possible mechanism for paired helical filament formation. Brain Res. 476: 160-162 (1989)   DOI
28 Zhao B. Natural antioxidants protect neurons in Alzheimer' disease and Parkinson' disease. Neurochem. Res. 34: 630-638 (2009)   DOI
29 Zhou Z, Huang Y, Liang J, Ou M, Chen J, Li G. Extraction, purification and anti-radiation activity of persimmon tannin from Diospyros kaki L.f. J. Environ. Radioact. 162-163, 182-188 (2016)   DOI
30 Ighodaro OM, Akinloye OA. First line defence antioxidants-superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX): Their fundamental role in the entire antioxidant defence grid. Alexandria Med. J. 54: 287-293 (2018)   DOI
31 Kang DH, Park EM, Kim JH, Yang JW, Kim JH, Kim MY. Bioactive compounds and antioxidant activity of Jeju camellia mistletoe (Korthalsella japonica Engl.). J. Life Science. 26: 1074-1081 (2016)   DOI
32 Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ. Changes in nutritional components of Daebong-gam (Diospyros kaki) during ripening. Korean J. Food Preserv. 17: 526-532 (2010)
33 Jo YH, Park JW, Lee JM, Ahn GH, Park HR, Lee SC. Antioxidant and anticancer activities of methanol extracts prepared from different parts of Jangseong Daebong persimmon (Diospyros kaki cv. Hachiya). J. Korean Soc. Food Sci. Nutr. 39: 500-505 (2010)   DOI
34 Joo OS, Kang ST, Jeong CH, Lim JW, Park YG, Cho KM. Manufacturing of the enhances antioxidative wine using a ripe daebong persimmon (Dispyros kaki L). J. Korean Soc. Appl. Biol. Chem. 54: 126-134 (2011)   DOI
35 Kim KB, Lee SA, Heo JH, Kim JH. Neuroprotective effects of Momordica charantia extract against hydrogen peroxide-induced cytotoxicity in human neuroblastoma SK-N-MC cells. J. Nutr. Health. 50: 415-425 (2017)   DOI
36 Kim SJ, Lee SH, Park SE, Lee JS, Chung MJ. Neuroprotective effects of bread Containing Aster scaber Thunb. and Stachys sieboldii Miq. against ethanol-or H2O2-induced neuronal cell death. J. Korean Soc. Food Sci. Nutr. 47: 24-31 (2018)   DOI
37 Kim MJ, Park SK, Guo TJ, Kang YJ, Ha JS, Lee DS. Neuronal cell protective effect of Dendropanax morbifer. J. Korean Soc. Food. Sci. Nutr. 45: 938-947 (2016)   DOI
38 Kim JH, Suh HJ, Choi HS. Protective effect of silk protein hydrolysates against tert-BHP induced liver damage. Korean J. Food Preserv. 24: 107-115 (2017)   DOI
39 Kim HJ, Park TS, Jung MS, Son JH. Study on the anti-oxidant and anti-inflammatory activities of sarcocarp and calyx of persimmon (Cheongdo Bansi). J. Appl. Biol. Chem. 54: 71-78 (2011)   DOI
40 Kim JM, Park SK, Kang JY, Park SH, Park SB, Yoo SK, Han HJ, Lee S, Lee U, Heo HJ. Nutritional composition, antioxidant capacity, and brain neuronal cell protective effect of cultivars of dried persimmon (Diospyros kaki). Korean J Food Sci Technol. 50: 225-237 (2018)   DOI
41 Kim KB, Yoo KH, Park HY, Jeong JM. Anti-oxidative activities of commercial edible plant extracts distributed in Korea. J. Korean Soc. Appl. Biol. Chem. 49: 328-333 (2006)
42 Koh YJ, Cha DS, Choi HD, Park YG, Choi IW. Hot water extraction optimization of dandelion leaves to increase antioxidant activity. Korean J. Food Sci. Technol. 40: 283-289 (2008)
43 Kwak JH, Jo YN, Jeong JH, Kim HJ, Jin SI, Choi SG, Heo HJ. Protective effects of black soybean seed coat extracts against oxidative stress-induced neurotoxicity. Korean J. Food Sci. Technol. 45: 257-261 (2013)   DOI
44 Lee JH, Kim YC, Kim MY, Chung HS, Shin KC. Antioxidative activity and related compounds of apple pomace. Korean J. Food Sci. Technol. 32: 908-913 (2000)
45 Lee JH, Lee, YB, Seo, WD, Kang, ST, Lim JW, Cho, KM. Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok). Prev. Nutr. Food Sci. 17: 141-151 (2012)   DOI
46 Lee JB, Park HK, Lee, JS, Kim MH. Studies on antioxidant activity, total flavonoids and polyphenols, and reducing power in Yakju with different ratios of dandelionroot. J. East Asian Soc. Dietary Life. 21: 882-887 (2011)