포도당으로 유도된 in vitro 뇌신경세포 독성에 대한다래 순 아세트산에틸 분획물의 보호 효과Protective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induced in vitro neurotoxicity
- Other Titles
- Protective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induced in vitro neurotoxicity
- Authors
- Yoo, S.K.; Park, S.K.; Kim, J.M.; Kang, J.Y.; Park, S.B.; Han, H.J.; Kim, C.-W.; Lee, U.; Heo, H.J.
- Issue Date
- Oct-2018
- Publisher
- Korean Society of Food Science and Technology
- Keywords
- Actinidia arguta; Anti-diabetic effect; Antioxidant effect; MC-IXC cell; Neuroprotective effect
- Citation
- Korean Journal of Food Science and Technology, v.50, no.5, pp 517 - 527
- Pages
- 11
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 50
- Number
- 5
- Start Page
- 517
- End Page
- 527
- URI
- https://scholarworks.gnu.ac.kr/handle/sw.gnu/13046
- DOI
- 10.9721/KJFST.2018.50.5.517
- ISSN
- 0367-6293
- Abstract
- The current study investigated in vitro anti-diabetic and neuroprotective effects of the ethyl acetate fraction in Actinidia arguta sprouts (EFAS), on H 2 O 2 and high glucose-induced cytotoxicity in human neuroblastoma MC-IXC cells. EFAS had high total phenolic and total flavonoid contents. An assessment of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity of EFAS, as well as its potential for inhibiting malondialdehyde production, indicated that EFAS may possess significant antioxidant properties. EFAS exerted inhibitory effects on α-glucosidase via glycemic regulation which forms advanced glycation end products. In addition, EFAS exhibited significant acetylcholinesterase inhibitory effects. Moreover, EFAS displayed protective effects against H 2 O 2 and high glucose-induced cell death, and inhibited the generation of reactive oxygen species in MC-IXC cells. Finally, the main physiological compound of EFAS was identified via high performance liquid chromatography as a rutin. ?The Korean Society of Food Science and Technology
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