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포도당으로 유도된 in vitro 뇌신경세포 독성에 대한다래 순 아세트산에틸 분획물의 보호 효과

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dc.contributor.authorYoo, S.K.-
dc.contributor.authorPark, S.K.-
dc.contributor.authorKim, J.M.-
dc.contributor.authorKang, J.Y.-
dc.contributor.authorPark, S.B.-
dc.contributor.authorHan, H.J.-
dc.contributor.authorKim, C.-W.-
dc.contributor.authorLee, U.-
dc.contributor.authorHeo, H.J.-
dc.date.accessioned2022-12-26T18:04:22Z-
dc.date.available2022-12-26T18:04:22Z-
dc.date.issued2018-10-
dc.identifier.issn0367-6293-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/13046-
dc.description.abstractThe 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-
dc.format.extent11-
dc.language한국어-
dc.language.isoKOR-
dc.publisherKorean Society of Food Science and Technology-
dc.title포도당으로 유도된 in vitro 뇌신경세포 독성에 대한다래 순 아세트산에틸 분획물의 보호 효과-
dc.title.alternativeProtective effect of ethyl acetate fraction from Actinidia arguta sprout against high glucose-induced in vitro neurotoxicity-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.9721/KJFST.2018.50.5.517-
dc.identifier.scopusid2-s2.0-85061821320-
dc.identifier.bibliographicCitationKorean Journal of Food Science and Technology, v.50, no.5, pp 517 - 527-
dc.citation.titleKorean Journal of Food Science and Technology-
dc.citation.volume50-
dc.citation.number5-
dc.citation.startPage517-
dc.citation.endPage527-
dc.type.docTypeArticle-
dc.identifier.kciidART002399958-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorActinidia arguta-
dc.subject.keywordAuthorAnti-diabetic effect-
dc.subject.keywordAuthorAntioxidant effect-
dc.subject.keywordAuthorMC-IXC cell-
dc.subject.keywordAuthorNeuroprotective effect-
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