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http://dx.doi.org/10.3746/jkfn.2014.43.6.829

Neuroprotective Effects of Bread Containing Cirsium setidens or Aster scaber  

Kwon, Ki Han (Dept. of Food Science & Nutrition, Gwangju University)
Lim, Heekyung (Dept. of Food Science & Nutrition, Gwangju University)
Chung, Mi Ja (Dept. of Food Science & Nutrition, Gwangju University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.6, 2014 , pp. 829-835 More about this Journal
Abstract
This study investigated the neuroprotective effects of bread containing extract from Cirsium setidens (CS) or Aster scaber (AS) against $H_2O_2$-induced death of human brain neuroblastoma SK-N-SH cells. Treatment with bread containing extract from CS (CSB) or AS (ASB) reduced $H_2O_2$ cytotoxicity in SK-N-SH cells, the intracellular ROS level, and the phospho-p38 mitogen-activated protein kinase (MAPK) level. In the sensory evaluation, wild vegetable flavor scores of CSB were higher than those of ASB and bread containing 0% CS or AS (NB). In terms of appearance, color, flavor, softness, and overall acceptability, CSB and ASB showed higher scores than NB, but no differences were observed between CSB and ASB. These results indicate that CSB and ASB have potent health benefits in terms of neuroprotection against oxidative stress mediated through antioxidant activity and inhibition of p38 phosphorylation in brain neural cells. Thus, CS and AS could be considered as a health functional material.
Keywords
antioxidant activity; brain; neuroprotective effects; oxidative stress; SK-N-SH cells;
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