새싹보리 잎, 뿌리 및 줄기 에탄올 추출물의 항산화 활성 및 신경세포 보호 효과 비교
Comparison Study of Antioxidant Activity and Neuroprotective Effects of Barley Sprout Leaf, Root, and Stem Ethanol Extracts
변의홍, 김광욱, 김이은, 조은지, 민희숙, 이정현, 조규성, 윤우정, 김병천, 안동현, 박원종,
소속 상세정보
변의홍 ( Byun Eui-Hong )
공주대학교 식품공학과
김광욱 ( Kim Kwang-Wook )
공주대학교 식품공학과
김이은 ( Kim Yi-Eun )
공주대학교 식품공학과
조은지 ( Cho Eun-Ji )
공주대학교 식품공학과
민희숙 ( Min Hee-Suk )
공주대학교 식품공학과
이정현 ( Lee Jeong-Hyeon )
공주대학교 식품공학과
조규성 ( Cho Gyu-Seong )
푸코바이오 기술연구원
윤우정 ( Yoon Woo-Jung )
농업회사법인 (주) 주성
김병천 ( Kim Byung-Chean )
농업회사법인 (주) 주성
안동현 ( Ahn Dong-Hyun )
부경대학교 식품공학과
박원종 ( Park Won-Jeong )
공주대학교 식품공학과
Abstract
It is believed that barley sprouts (Hordeum vulgare L.) have antioxidant, lipid metabolic, anti-cancer, and anti-fatty liver formation effects; however, no studies have been conducted to confirm this. Therefore, the present study was conducted to compare the leaf, root, and stem extracts of barley sprouts in terms of their total polyphenol contents, flavonoid contents, antioxidant activities, and neuroprotective effects. To accomplish this, barley sprout leaves, roots, and stems were individually extracted using ethanol. The highest levels of total polyphenols and total flavonoids were observed in barley sprout leaf extract. Similarly, antioxidant activities resulted in radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and reduced power increased significantly in the extract of barley sprout leaves. In addition, barley sprout leaves, roots, and stems significantly increased cell viability in H2O2-treated HT22 cells. Further, barley sprout leaves increased superoxide dismutase activity and decreased the malonaldehyde level. In conclusion, these results indicate that leaves of barley sprouts can be used as a new natural antioxidant source and that they have the potential to prevent and treat neuro-degenerative diseases.
키워드
sprout barley; antioxidant activity; polyphenol; flavonoid; neuroprotective effect
원문 및 링크아웃 정보
등재저널 정보