114E-29 |
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H. J. HEO1, D.-O. Kim1, S. J. Choi2, D. H. Shin2, and C. Y. Lee1. (1) Food Science & Technology, Cornell Univ., New York State Agricultural Experiment Station, 630 W. North St., Geneva, NY 14456-1371, (2) Graduate School of Biotechnology, Korea University, Anam-dong 5-1, SungBuk-gu, Seoul, 136-701, South Korea Total phenolic contents and free radical scavenging activity in aqueous methanol extracts of Scuteallaria baicalensis were determined using spectrophotometer methods. The contents of total phenolics were 3101 mg gallic acid equivalent/100 g dry weight. The antioxidant capacity expressed as vitamin C equivalent capacity of baicalein and baicalin determined by ABTS·- scavenging assay was 11.39 and 6.87 mg/100 mL, respectively. Since amyloid b (A b) protein is known to increase free radical production and lipid peroxidation in PC12 nerve cells, leading to apoptosis and cell death, treatment with baicalein and baicalin may resulted in prevention of the A b-induced reactive oxygen species. These flavonoids resulted in dose-dependant anti-A b toxicity by lactate dehydrogenase and trypan blue exclusion assay. These results suggest that micromolecular A b-induced oxidative cell stress was reduced by baicalein and baicalin extracted from Scutellaria baicalensis and these antioxidant flavonoids may be useful chemopreventive agents against Alzheimer’s disease.
Session 114E, Nutraceuticals & Functional Foods: Bioactivity measurement and mechanism
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