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자료유형
학술저널
저자정보
(부산대학교) (부산대학교) (부산대학교) (부산대학교) (부산대학교)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 18. no 1
발행연도
수록면
167 - 171 (5page)

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초록· 키워드

This study examined the antioxidative activity of delphinidin, a kind of anthocyanidin from eggplant. Cellular protective potential from oxidative damage by nitric oxide (NO), superoxide anion (O₂?), and peroxynitrite (ONOO?) using epithelial cell line LLC-PK1 cell as well as in vitro radical scavenging effects were investigated. Delphinidin showed strong in vitro radical scavenging effects against NO, O₂?, and hydroxyl radical (ㆍOH) in dose-dependent manners. In addition, delphinidin increased cell viability in LLC-PK1 cells in a concentration-dependent manner when viability was reduced by ONOO?-induced oxidative damage. To elucidate the protective mechanisms of delphinidin from ONOO?, sodium nitroprusside (SNP), and pyrogallol were also employed to generate NO and O₂?, respectively. The treatment of delphinidin recovered reductions in cell viability caused by SNP and pyrogallol, indicating that delphinidin can attenuate oxidative stress induced by NO and O₂?. The present study suggests that delphinidin is a promising antioxidative agent.
#delphinidin #antioxidative activity #peroxynitrite #oxidative stress #LLC-PK1 cell
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowledgments
  6. References

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UCI(KEPA) : I410-ECN-0101-2013-573-000856601