Free radical scavenging activity and protective effect of three glycyrrhiza varieties against hydrogen peroxide-induced oxidative stress in c6 glial cellsopen access
- Kim, J.H.; Cho, M.J.; Park, C.H.; Cho, E.J.; Kim, H.Y.
- Issue Date
- Korean Society for Applied Biological Chemistry
- Glycyrrhiza glabra; Glycyrrhiza uralensis; Hydrogen peroxide; Oxidative stress; Shinwongam
- Journal of Applied Biological Chemistry, v.63, no.4, pp.327 - 334
- Journal Title
- Journal of Applied Biological Chemistry
- Start Page
- End Page
- Oxidative stress is common cause of neurodegenerative diseases. The purpose of this study is to investigate the in vitro free radical scavenging activity and protective effect of three Glycyrrhiza species including Glycyrrhiza uralensis, G. glabra, and a new variety of Glycyrrihza (Shinwongam, SW) against hydrogen peroxide-induced oxidative stress in C6 glial cells. In vitro assays, radical scavenging activities of G. uralensis, G. glabra, and SW against 2,2-diphenyl-1-picrylhydrazyl,·OH, and O-2 increased as concentration-dependent manner. In addition, the SW was found to contain the highest polyphenol and flavonoid contents. The treatment of H2O2 to C6 glial cell induced oxidative stress, whereas G. uralensis, G. glabra, and SW significantly increased the cell viability as dose-dependent manner. In particular, SW exerted stronger protective effect on H2O2-induced cytotoxicity, than G. uralensis and G. glabra. Furthermore, reactive oxygen species (ROS) formation was significantly elevated by H2O2 in C6 glial cells. However, treatments of G. uralensis, G. glabra, and SW decreased ROS formation. In addition, SW decreased pro-inflammatory related protein expression levels such as inducible nitric oxide synthase and cyclooxygenase-2, compared to H2O2-treated control group. These results indicated that G. uralensis and G. glavra, especially SW, may be useful for preventing from oxidative stress-induced neuronal damage by regulating inflammatory reaction. ? The Korean Society for Applied Biological Chemistry 2020.
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- 자연과학대학 > 식품영양학과 > Journal Articles
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