Browse > Article
http://dx.doi.org/10.7318/KJFC/2021.36.2.210

Biological Activity and Hepatoprotective Effects of Guava Branch Extract  

Jeon, Ahyeong (School of Food Biotechnology and Nutrition, Kyungsung University)
Kim, Naeun (School of Food Biotechnology and Nutrition, Kyungsung University)
Cheon, Wonyoung (School of Food Biotechnology and Nutrition, Kyungsung University)
Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University)
Publication Information
Journal of the Korean Society of Food Culture / v.36, no.2, 2021 , pp. 210-217 More about this Journal
Abstract
This study evaluated the biological activity and cytoprotective effect of guava (Psidium guajava L.) branch against oxidative stress. The contents of vitamin C, beta-carotene, total carotenoids, quercetin and catechin determined were 26.783, 43.676, 65.083, 58.245, and 8.309 mg/100 g, respectively. To measure antioxidant activity, the guava branch was extracted using various concentrations of ethanol (60, 80, or 100%) and water. The highest content of polyphenols (0.245 mg gallic acid equivalent/mg residue) and flavonoids (0.128 mg cathechin equivalent/mg residue) was found in the 100% ethanol extract of the branch (E100). Moreover, E100 also possessed the highest radical scavenging activities and showed the highest inhibition rate of α-glucosidase (77.692%). E100 was the most effective extract to impart cytoprotectant activity against oxidative stress in HepG2 cells. Taken together, our results determine the promising antioxidant activity of guava branch, and indicate the potential to be applied as a natural antioxidant.
Keywords
Guava branch; functional component; antioxidant activity; ${\alpha}$-glucosidase inhibition; hepatoprotective effect; antioxidant;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Alia M, Ramos S, Mateos R, Granado-Serrano AB, Bravo L, Goya L. 2006. Quercetin protects human hepatoma HepG2 against oxidative stress induced by tert-butyl hydroperoxide. Toxicol Appl Pharmocol 212:110-118
2 Bayr H. 2005. Reactive oxygen species. Crit Care Med. 33:S498-S501   DOI
3 Begum S, SI Hassa, BS Siddiqui F, Shaheen F, Ghayur MM, Gilani AH. 2002. Triterpenoids from the leaves of Psidium guajava. Phytochemistry. 61:399-403   DOI
4 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature. 26: 1199-1204
5 Caspary WF. 1978. Sucrose malabsorption in man after ingest ion of α-glucosidase hydrolase inhibitior. Lancet. 1:1231-1233
6 Castillo J, Benavente-Garcia O, Lorente J, Alcaraz M, Redondo A, Ortuno A, Del Rio JA. 2000. Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavin-3-ols (procyanidins) from grape seeds (Vitis vinofera): comparative study versus other phenolic and organic compounds. J. Agric Food Chem. 48:1738-1745   DOI
7 Castro L, Freeman BA. 2001. Reactive oxygen species in human health and disease. Nutrition. 17:161-165   DOI
8 Cheon W, Seo D, Kim Y. 2019. Antioxidative and hepatocyte protective effects of guava (Psidium guajava L.) leaves cultivated in Korea. Korean J. Food & Nutr. 32(1):33-40   DOI
9 Chun HS, Chang HB, Kwon YI, Yang HC. 2001. Characterization of an α-glucosidase inhibitor produced by Streptomyces sp. CK-4416. J. Microbiol Biotechnol. 11:389-393
10 Dragsted LO. 2003. Antioxidant actions of polyphenols in humans. Int J. Vitam Nutr Res. 73:112-119   DOI
11 Di Carlo G, Mascolo N, Izzo AA, Capasso F. 1999. Flavonoids: old and new aspects of a class of natural therapeutic drugs. Life sciences. 65(4):337-353   DOI
12 Lozoya X, Reyes Moralesb H, Chavez Sotoa MA, Martinez Garciac MC, Soto Gonzalezd Y, Doubova SV. 2002. Intestinal anti-spasmodic effect of a phytodrug of Psidium guajava folia in the treatment of acute diarrheic disease. J. Ethnopharmacol. 83:19-24   DOI
13 Son WR, Choi SW. 2013. Biological activity and analysis of α-glucosidase inhibitor from mulberry (Morus alba L.) wine. J. Korean Food Preserv. 20(6):877-885
14 Tanaka T, Ishida N, Ishimatsu M, Nonaka G, Nishioka I. 1992. Tannins and related compounds CXVI. Six new complex tannins, guajavins, psidinins and psiguavin from the bark of Psidium guava L. Chem Pharm Bull. 40:2092-2098   DOI
15 Vaca CE, Vodicka P, Hemminki K. 1992. Determination of malonaldehyde-modified 2'-deoxyguanosine-3'-monophosphate and DNA by 32P-postlabelling. Carcinogenesis. 13:593-599   DOI
16 Voko Z, Hollander M, Hofman A, Koudstaal PJ, Breteler MM. 2003. Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. Neurology. 61(9):1273-1275
17 Wang H, Du YJ, Song HC. 2010. α-Glucosidase and α-amylase inhibitory activities of guava leaves. Food Chem. 123(1): 6-13   DOI
18 Shin NR, Moon JS, Shin SY, Li L, Lee YB, Kim TJ, Han NS. 2016. Isolation and charcterization of human intestinal enterococcus avium EFEL009 convering rutin to quercetin. Lett Appl Microbiol. 62:68-74   DOI
19 Lee EG, Kim KB, Jeong JM. 2006. Hepatoprotective effects of poly Herbal formulation (Hepa-1000) on t-BHP-induced toxicity in human hepatoma cells. J. Korean Soc Food Sci Nutr. 35(9):1121-1126   DOI
20 Folin O, Denis W. 1912. On phosphotungstic-phosoho-molybdic compounds as colour reagents. J. Biol Chem. 12:239-249
21 Joshi SS, Kuszynski CA, Bagchi M, Bagchi D. 2000. Chemopreventive effects of grape seed proanthocyanidin extract on Chang liner cells. Toxicology. 155:83-90
22 Kim MS, Rha CS, Kim DO. 2019. Effects of commonly used infusion method on catechin content and antioxidant capacities of pure green tea packaged in tea bags. J. Korean Food Sci Technol. 51(4):356-360
23 Lee Y, Kim NS, Shon MS, Kim GN, Hwang YI, Park E. 2016. Effect of fermented herbal mixture against oxidative stress in HepG2 and PC12 Cells. J. Korean Soc Food Sci Nutr. 45:1057-1064   DOI
24 Maisuthisakul P, Suttajit M, Pongsawatmanit R. 2007. Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants. Food chem. 100(4): 1409-1418   DOI
25 Guo J, Wang MH. 2007. Antioxidant and antidiabetic activities of Ulmus davidiana extracts. Food Sci Biotechnol. 16(1): 55-61
26 Gutierrez RM, Mitchell S, Solis RV. 2008. Psidium guajava: a review of its traditional uses, phytochemistry and pharmacology. J. Ethnopharmacol. 117:1-27   DOI
27 Hong JH. 2013. Physiological activities of leaf and twing extracts from Lindera obtusiloba Blume. Korean J. Food Cook Sci. 29(5):573-580   DOI
28 Jo YH, Ok DL, Lee SC. 2009. Antimicrobial characteristics of different parts of guava against food-borne bacteria. J. Korean Soc Food Sci Nutr. 38(12):1773-1778   DOI
29 Perron NR, Brumaghim JL. 2009. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem Biophys. 53:75-100   DOI
30 Misra K, Seshadri TR. 1968. Chemical components of the fruits of Psidium guajava. Phytochemistry. 7:641-645   DOI
31 Phillips KM, Tarrago-Trani MT, Gebhardt SE, Exler J, Patterson KY, Haytowitz DB, Pehrsson PR, Holden JM. 2010. Stability of vitamin C in frozen raw fruit and vegetable homogenates. J. Food Compos Anal. 23(3):253-259   DOI
32 Radi R, Beckman JS, Bush KM, Freeman BA. 1991. Peroxynitrite-induced membrane lipid peroxidation: the cytotoxic potential of superoxide and nitric oxide. Arch Biochem Biophys. 288:481-487   DOI
33 Ministry of Food and Drug Safety [MFDS]. 2016. The functional ingredients recognized status of health functional food. Ministry of Food and Drug Safety. Osong, Korea, pp 19
34 Jung SH. 2003. Effect of baicalein on t-butyl hydroperoxide-induced cell injury in renal tubular epithelial cells. J. Biomed Lab Sci. 9:189-193
35 Keji C. 1981. Understanding and treatment of Diabetes mellitus by traditional Chinese medicine. Am J. of Chinese Med. 9:93-94   DOI
36 Rush GF, Gorski JR, Ripple MG, Sowinski J, Bugelski P, Hewitt WR. 1985. Organic hydroperoxide-induced lipid peroxidation and cell death in isolated hepatocytes. Toxicol Appl Pharmacol. 78(3):473-483   DOI
37 Seong GU, Kim JB, Chung SK. 2018. Carotenoid Contents of Head-Type Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Leaves. J. Korean Soc Food Sci Nutr. 47(9):912-916   DOI
38 Mercadante AZ, Steck A, Pfander H. 1999. Carotenoids from guava (Psidium guajava L.): Isolation and structure elucidation. J. Agric Food Chem. 47:145-151   DOI
39 Miean KH, Mohamed S. 2001. Flavonoid (myricetin, quercetin, kaempferol, luteolin, and apigenin) content of edible tropical plants. J. Agric Food Chem. 49:3106-3112   DOI
40 Ministry of Food and Drug Safety [MFDS]. 2012. NLS standard operating procedure analytical methods. Ministry of Food and Drug Safety. Osong, Korea, pp 92-95
41 Lee HS, Castle WS, Coates GA. 2001. High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA. J. Chromatogr A. 913:371-377
42 Kim Y, Choi Y, Ham H, Jeong HS, Lee, J. 2013. Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells. Food chem, 137:136-141
43 Kucera O, Endlicher R, Rousar T, Lotkova H, Garnol T, Drahota Z, Cervinkova Z. 2014. The effect of tert-butyl hydroperoxide-induced oxidative stress on lean and steatotic rat hepatocytes in vitro. Oxid Med Cell Longev. 2014:752506
44 Kwon S, Kang H, Kim M, Kim J, Shin H, Kim K. 2014. Analysis on the components and safety evaluation of Abeliophyllum distichum Nakai leaves and stems. J. Environ Health Sci. 40(3):234-244   DOI
45 Lee KH, Na HJ, Song CK, Kang SY, Kim S. 2018. Quercetin quantification in a Jeju Dendropanax morbifera Lev. Extract by varying different parts, harvest times, and extraction solvents. Korean J. Food Preserv. 25(3):344-350   DOI
46 Lee KM, Kwon TY, Kang U, Seo EK, Yun JH, Nho CW, Kim YS. 2017. Tussilagonone-induced Nrf2 pathway activation protects HepG2 cells from oxidative injury. Food Chem Toxicol. 108:120-127   DOI
47 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
48 Beckman KB, Ames BN. 1998. The free radical theory of aging matures. Physiol Rev. 78:547-581   DOI
49 Kim YS, Lee SJ, Hwang JW, Kim EH, Park PJ, Jeon BT. 2011. Antioxidant activity and protective effects of extracts from Helianthus tuberosus L. leaves on t-BHP induced oxidative stress in Chang Cells. J. Korean Food & Nutr. 40(11):1525-1531