Protective effect of Perilla frutescens cv. Chookyoupjaso mutant water extract against oxidative injury in vitro and in vivo

Byoung Ok Cho, Ha Young Park, Hyung Won Ryu, Chang Hyun Jin, Dae Seong Choi, Dong Sub Kim, Seung Taik Lim, Kwon Il Seo, Myung Woo Byun, Il Yun Jeong

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2 Citations (Scopus)

Abstract

The aim of this study was to elucidate the protective ability of the Perilla frutescens cv. Chookyoupjaso mutant water extract (PFWE) against oxidative injury in vitro and in vivo. In in vitro experiments, our results showed that PFWE indicated the intracellular reactive oxygen species (ROS) scavenging activity as well as cytoprotective effect in SIN-1-treated HepG2 cells. The intracellular ROS scavenging activity of PFWE was 44% at 50 μg/mL, 50% at 100 μg/mL, and 56% at 200 μg/mL. Furthermore, in vivo results showed that treatment with PFWE attenuated the activity of serum alkaline phosphatase (ALP) and lipid peroxidation increased by carbon tetrachloride (CCl 4) and also markedly recovered the activity of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR) decreased by CCl 4 in BALB/c mice. GPx activity was elevated almost 3-fold compared to control group at 50 mg/kg of PFWE. The present study suggests that PFWE possesses significant protective effects against oxidative injury.

Original languageEnglish
Pages (from-to)1705-1711
Number of pages7
JournalFood Science and Biotechnology
Volume20
Issue number6
DOIs
Publication statusPublished - 2011 Dec

Keywords

  • Perilla frutescens cv. Chookyoupjaso mutant
  • antioxidant enzyme
  • carbon tetrachloride
  • lipid peroxidation
  • oxidative injury

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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  • Cite this

    Cho, B. O., Park, H. Y., Ryu, H. W., Jin, C. H., Choi, D. S., Kim, D. S., Lim, S. T., Seo, K. I., Byun, M. W., & Jeong, I. Y. (2011). Protective effect of Perilla frutescens cv. Chookyoupjaso mutant water extract against oxidative injury in vitro and in vivo. Food Science and Biotechnology, 20(6), 1705-1711. https://doi.org/10.1007/s10068-011-0235-y