제스프리 그린 키위의 주요 영양성분 및 헥산 분획물의 신경세포 보호효과

Abstract

The physiological characteristics of kiwi (Actinidia delicosa) fruit were analyzed, which inclued its nutritional composition, in vitro-antioxidant activities, and neuronal cell protective effects. The most abundant components of mineral, amino acid, and fatty acid were found to be potassium (K), glutamic acid, and a-linolenic acid, respectively. The major free sugars were fructose, glucose, and sucrose. In addition, ß-carotene and vitamin C contents were 1.35 μg/100 mL and 29.21 mg/100 g, respectively. The 2,2'-azinobis-(3- ethylbenothiazline-6-sulfonic acid) (ABTS) radical-scavenging activity of the n-hexane fraction obtained from the kiwi extract was 10.52% at a concentration of 1000 μg/mL. The malondialdehyde (MDA) inhibition of the n-hexane fraction was found to increased in a dose-dependent manner. The intracellular reactive oxygen species (ROS) accumulation after hydrogen peroxide (H2O 2) treatment of PC12 cells was significantly reduced in the presence of the n-hexane fraction compared to PC12 cells treated with H2O 2 only. Moreover, in the a MTT assay, the n-hexane fraction showed in vitro-protective effects against H2O2-induced neurotoxicity. ? The Korean Society of Food Science and Technology.