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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2018; 47(10): 973-980

Published online October 31, 2018

Copyright © The Korean Society of Food Science and Nutrition.

Comparison Study of Antioxidant Activity and Neuroprotective Effects of Barley Sprout Leaf, Root, and Stem Ethanol Extracts

Eui-Hong Byun1, Kwangwook Kim1, Yi-Eun Kim1, Eun-Ji Cho1, Hee-Suk Min1, Jeong-Hyeon Lee1, Gyu-Seong Cho2, Woo Jung Yoon3, Byung Chean Kim3, Dong-Hyun Ahn4, and Won-Jong Park1

1Department of Food Science and Technology, Kongju National University; 2Food and Cosmetics Biotechnology Research; 3Agriculture Jusung Limited Company; 4Department of Food Science and Technology/Institute of Food Science, Pukyong National University

Abstract

It is believed that barley sprouts (Hordeum vulgare L.) have antioxidant, lipid metabolic, anti-cancer, and anti-fatty liver formation effects; however, no studies have been conducted to confirm this. Therefore, the present study was conducted to compare the leaf, root, and stem extracts of barley sprouts in terms of their total polyphenol contents, flavonoid contents, antioxidant activities, and neuroprotective effects. To accomplish this, barley sprout leaves, roots, and stems were individually extracted using ethanol. The highest levels of total polyphenols and total flavonoids were observed in barley sprout leaf extract. Similarly, antioxidant activities resulted in radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and reduced power increased significantly in the extract of barley sprout leaves. In addition, barley sprout leaves, roots, and stems significantly increased cell viability in H2O2-treated HT22 cells. Further, barley sprout leaves increased superoxide dismutase activity and decreased the malonaldehyde level. In conclusion, these results indicate that leaves of barley sprouts can be used as a new natural antioxidant source and that they have the potential to prevent and treat neuro-degenerative diseases.

Keywords: sprout barley, antioxidant activity, polyphenol, flavonoid, neuroprotective effect

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2018; 47(10): 973-980

Published online October 31, 2018

Copyright © The Korean Society of Food Science and Nutrition.

새싹보리 잎, 뿌리 및 줄기 에탄올 추출물의 항산화 활성 및 신경세포 보호 효과 비교

Comparison Study of Antioxidant Activity and Neuroprotective Effects of Barley Sprout Leaf, Root, and Stem Ethanol Extracts

Eui-Hong Byun*1, Kwangwook Kim*1, Yi-Eun Kim*1, Eun-Ji Cho*1, Hee-Suk Min*1, Jeong-Hyeon Lee*1, Gyu-Seong Cho*2, Woo Jung Yoon*3, Byung Chean Kim*3, Dong-Hyun Ahn*4, and Won-Jong Park*1

*1Department of Food Science and Technology, Kongju National University; *2Food and Cosmetics Biotechnology Research; *3Agriculture Jusung Limited Company; *4Department of Food Science and Technology/Institute of Food Science, Pukyong National University

Abstract

It is believed that barley sprouts (Hordeum vulgare L.) have antioxidant, lipid metabolic, anti-cancer, and anti-fatty liver formation effects; however, no studies have been conducted to confirm this. Therefore, the present study was conducted to compare the leaf, root, and stem extracts of barley sprouts in terms of their total polyphenol contents, flavonoid contents, antioxidant activities, and neuroprotective effects. To accomplish this, barley sprout leaves, roots, and stems were individually extracted using ethanol. The highest levels of total polyphenols and total flavonoids were observed in barley sprout leaf extract. Similarly, antioxidant activities resulted in radical scavenging activities [2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] and reduced power increased significantly in the extract of barley sprout leaves. In addition, barley sprout leaves, roots, and stems significantly increased cell viability in H2O2-treated HT22 cells. Further, barley sprout leaves increased superoxide dismutase activity and decreased the malonaldehyde level. In conclusion, these results indicate that leaves of barley sprouts can be used as a new natural antioxidant source and that they have the potential to prevent and treat neuro-degenerative diseases.

Keywords: sprout barley, antioxidant activity, polyphenol, flavonoid, neuroprotective effect