Browse > Article
http://dx.doi.org/10.3746/jkfn.2015.44.8.1137

Antitumor and Free Radical-Scavenging Activities of Various Extract Fractions of Fruits and Leaves from Prunus mume  

Rho, Kyu-A (Division of Food Bioscience, Konkuk University)
Kim, Gyeong-Ji (Division of Food Bioscience, Konkuk University)
Ji, Hyun-A (Division of Food Bioscience, Konkuk University)
Lim, Han-Sol (Department of Food Science and Technology, Seoul National University of Science & Technology)
Chung, Kang-Hyun (Department of Food Science and Technology, Seoul National University of Science & Technology)
Lee, Kwon-Jai (Department of Advanced Materials Engineering, Daejeon University)
Song, Byeong Chun (Division of Food Bioscience, Konkuk University)
An, Jeung Hee (Division of Food Bioscience, Konkuk University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.8, 2015 , pp. 1137-1143 More about this Journal
Abstract
This study investigated the free radical-scavenging and antitumor activities of hot water, water, acetone, ethanol, ethyl acetate, chloroform, and hexane extracts of fruits and leaves from Prunus mume. The various extracts were evaluated for their total polyphenol, flavonoid, and tannin contents, scavenging activities by DPPH and ABTS analyses, reducing power, protective effects against oxidative stress in L-132 cells, and antitumor activities against A549, HeLa, and U87 cancer cells. Ethanol extracts of fruits and leaves showed the highest total polyphenol content (336.41 and 523 mg GAE/100 g, respectively). DPPH and ABTS radical-scavenging activities increased according to concentration of fruit. DPPH radical-scavenging activity of ethanol extracts from leaves was 65.48% at $200{\mu}g/mL$. All extract fractions of leaves showed high ABTS radical-scavenging activities. The reducing power activities increased according to increasing concentration of fruits and leaves. All extracts of leaves performed better than extracts of fruits in terms of protective effects against oxidative stress in L-132 cells. Ethyl acetate, chloroform, hexane, ethanol extracts of fruits and leaves showed anticancer activities against A549, HeLa, and U87 cancer cells. However, ethanol extracts of fruits and leaves showed no toxicity in normal cells (BNLCL2). This study suggests that antioxidant activities of fruits and leaves from P. mume depend on polyphenol contents. Thus, fruits and leaves from P. mume can be useful as natural antioxidant compounds.
Keywords
Prunus mume; free radical-scavenging activities; antitumor activity;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Kim MJ, Lee SP, Choi JH, Kwon SH, Kim HD, Bang MH, Yang SA. 2013. Characteristics of fermented dropwort extract and vinegar using fermented dropwort extract and its protective effects on oxidative damage in rat glioma C6 cells. Korean J Food Sci Technol 45: 350-355.   DOI   ScienceOn
2 Lee EK, Kwon WY, Lee JW, Yoon JA, Chung KH, Song BC, An JH. 2014. Quality characteristics and antioxidant activity of vinegar supplemented added with Akebia quinata fruit during fermentation. J Korean Soc Food Sci Nutr 43:1217-1227.   DOI   ScienceOn
3 So DY. 2013. Study on components by cultivars and characteristics of fermentation solution by maturation condition in Prunus mume. PhD Dissertation. Konkuk University, Seoul, Korea.
4 Shin SC. 1995. Changes in components of ume fruit during development and maturation. J Oriental Bot Res 8: 259-264.
5 Jeon BB. 2008. The study about analytical method of aroma compounds in Japanese apricot flower. MS Thesis. Yonsei University, Seoul, Korea.
6 Kameoka H, Kitagawa C. 1976. The constituents of the fruits of Prunus mume Sieb. et Zucc. Nippon Nogei Kogaku Kaishi 50: 389-393.   DOI
7 Sheo HJ, Lee MY, Chung DL. 1990. Effect of Prunus mume extracts on the gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J Korean Soc Food Nutr 19: 21-26.
8 Sheo HJ, Ko EY, Lee MY. 1987. Effects of Prunus mume extract on experimentally alloxan induced diabetes in rabbits. J Korean Soc Food Nutr 16: 41-47.
9 Bae JH, Kim KJ, Kim SM, Lee WJ, Lee SJ. 2000. Development of the functional beverages containing the Prunus mume extracts. Korean J Food Sci Technol 32: 713-719.
10 Lee HA, Nam ES, Park SI. 2003. Effect of maesil (Prunus mume) juice on antimicrobial activity and shelf-life of wet noodle. Korean J Food Culture 18: 428-436.
11 Lim JW. 1999. Studies on the antibacterial and physiological activities of Prunus mume. MS Thesis. Kyung Hee University, Suwon, Korea.
12 Choi SY, Chung MJ, Shin JH, Kim HJ, Sung NJ. 2002. Effect of green tea (Camellia sinensis) and maesil (Prunus mume) extracts on endogenous formation of N-nitrosodimethylamine. Korean J Food & Nutr 15: 16-22.
13 Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559.   DOI
14 Ko BS, Park SK, Choi SB, Jun DW, Jang JS, Park S. 2004. Hypoglycemic effects of crude extracts of Prunus mume. J Korean Soc Food Sci Nutr 33: 951-957.   DOI
15 Park CE, Park CH. 2013. Ursolic acid isolated from Mume Fructus inhibits urease activity of Helicobacter pylori. Korean Chem Eng Res 51: 591-596.   DOI
16 Singleton VL, Rossi Jr JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
17 Duval B, Shetty K, Thomas WH. 2000. Phenolic compounds and antioxidant properties in the snow alga Chlamydomonas nivalis after exposure to UV light. J Appl Phycol 11: 559-566.
18 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI
19 Arnao MB, Cano A, Acosta M. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem 73: 239-244.   DOI
20 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.   DOI
21 Yun YS, Jeong KS. 2012. Polyphenol contents of Rumex crispus root extract with hot water and its antioxidative effect. J Environ Sci 21: 1265-1274.
22 Park SR, Trishina D, Kim DS, Jo JE, Kim DH, Lim BO. 2013. Antioxidant and antibacterial activities of tea from a Prunus mume mixture. J Korean Tea Society 19: 69-75.
23 Jeon YH, Kwon JE, Kim MR. 2010. Study on antioxidant and cytotoxic activities in ethanol extract from Prunus mume. J East Asian Soc Dietary Life 20: 751-758.
24 Jo HJ, Chung KH, Yoon JA, Song BC, An JH. 2014. Free radical-scavenging activities of amaranth (Amaranthus spp. L.) seed extracts. Food Eng Prog 18: 116-123.   DOI
25 Lee DS, Lim MS, Kwan SS, Kim SY, Park SN. 2012. Antioxidative activity and componential analysis of Chamaecyparis obtusa leaf extract. Appl Chem Eng 23: 93-99.
26 Lee EK, Kwon WY, Lee JW, Yoon JA, Chung KH, Song BC, An JH. 2014. Quality characteristics and antioxidant activity of vinegar supplemented added with Akebia quinata fruit during fermentation. J Korean Soc Food Sci Nutr 43:1217-1227.   DOI   ScienceOn
27 Park YS. 2002. Antioxidative activities and contents of polyphenolic compound of medicinal herb extracts. J East Asian Soc Dietary Life 12: 23-31.
28 Kim DJ, Oh SK, Yoon MR, Chun AR, Hong HC, Lee JS, Kim YK. 2010. Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. J Korean Soc Food Sci Nutr 39: 467-473.   DOI