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Antioxidant properties of Rubus fruit anthocyanins in hydrogen peroxide‐treated RAW264.7 cells (830.28)
Author(s) -
Jung Hana,
Kwak HoKyung,
Hwang Keum Taek
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.830.28
Subject(s) - antioxidant , chemistry , hydrogen peroxide , superoxide dismutase , reactive oxygen species , blowing a raspberry , rubus , anthocyanin , biochemistry , glutathione peroxidase , food science , glutathione , microbiology and biotechnology , enzyme , botany , biology
Antioxidant properties of ethanol extracts (EE) of Rubus fruits (Blackberry; BB, Korean raspberry; KR, and black raspberry; BR) and their anthocyanin fractions (AF) were examined employing H 2 O 2 ‐stimulated RAW264.7 macrophage cells. H 2 O 2 ‐induced reductions of cell viabilities were significantly prevented by all the tested AF (20 µg/mL) and BBE (200 µg/mL). When cells were treated with EE (100 µg/mL) and AF (10 µg/mL) from KR and BR for 4 h, activities of superoxide dismutase and glutathione peroxidase significantly increased. Protein expressions of nuclear factor‐erythroid 2p45‐related factor 2 were increased in the cells pre‐treated with all the tested AF (20 µg/mL). Significant dose‐dependent reductions of intracellular reactive oxygen species (ROS) were observed in all the AF (5‐20 µg/mL) treated cells. In addition, all the AF treated cells showed a significant increase in cellular ferric reducing antioxidant power. Moreover, H 2 O 2 ‐induced DNA fragmentation and oxidation were markedly reduced as measured by Hoechst staining and comet assay. Rubus fruit anthocyanins may have cellular protective effect by up‐regulating antioxidant enzymes and preventing DNA oxidation.