Comparison of antioxidant activity and neuroprotective effects of 12 species of vegetable sprouts in SH-SY5Y human neuroblastoma cells induced by amyloid beta

Abstract

Oxidative stress induced by amyloid beta (Aβ) in the brain is closely related to the prevalence of neurodegenerative disease. Sprouts are considered to contain various biological compounds that promote potential health benefits. In this study, we compared the antioxidant activity and neuroprotective effects of 12 species of vegetable sprouts commonly consumed in Korea in Aβ-induced SH-SY5Y neuronal cells. These 12 species of sprout extracts were analyzed for total polyphenol and flavonoid contents. In particular, wheat sprouts contained higher total polyphenol and flavonoid contents compared to other sprout extracts. In addition, 12 species of sprouts dose-dependently increased 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. The pea, wheat, and yellow buckwheat sprouts showed the highest both ABTS+ and DPPH radical scavenging activities. Treatment with clover and rape sprouts resulted in higher cell viability in Aβ-induced SH-SY5Y cells compared to other vegetable sprouts. Moreover, all 12 species of sprouts inhibited the production of reactive oxygen species (ROS) in Aβ-induced SH-SY5Y cells. Therefore, these findings suggest that vegetable sprouts exhibits antioxidant and neuroprotective effects against Aβ induced oxidative stress by regulating the inhibition of ROS.