Isolation of caffeic acid from Perilla frutescens and its role in enhancing γ-glutamylcysteine synthetase activity and glutathione level

Ho Young Park, Mi Hyun Nam, Hyun Sun Lee, Woojin Jun, Suzanne Hendrich, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)

Abstract

Perilla frutescens is an annual herbaceous plant native to Asia, where its leaves are used in Asian gourmet food. Our previous study showed that the inhibition of γ-glutamylcysteine synthetase (γ-GCS) activity was remarkably recovered by pretreatment with perilla leaf extract (PLE). The objective was to fractionise PLE, and to identify the active component that is responsible for the enhancement of γ-GCS activity and glutathione (GSH) concentration. Among the five fractions from PLE, PLE-III of the ethyl acetate fraction showed the highest γ-GCS activity in a HepG2 cell experiment, and was further chromatographed. The purified compound, which enhanced γ-GCS activity, was finally identified as caffeic acid. We first report the enhancement of γ-GCS activity and GSH level in HepG2 cells by caffeic acid obtained from PLE. Our results suggest that caffeic acid may be a key factor in the chemopreventive potential of perilla leaf components by increasing de novo synthesis of GSH.

Original languageEnglish
Pages (from-to)724-730
Number of pages7
JournalFood Chemistry
Volume119
Issue number2
DOIs
Publication statusPublished - 2010 Mar 15

Keywords

  • Caffeic acid
  • Glutathione
  • HepG2 cells
  • Perilla frutescens
  • γ-Glutamylcysteine synthetase

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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