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Recovery Effect of Onion Peel Extract against H 2 O 2 ‐Induced Inhibition of Gap‐Junctional Intercellular Communication is Mediated through Quercetin
Author(s) -
Kim YoungJun,
Seo Sang Gwon,
Choi Keunhwa,
Kim Jong Eun,
Kang Heerim,
Chung MinYu,
Lee Ki Won,
Lee Hyong Joo
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12440
Subject(s) - intracellular , antioxidant , oxidative stress , quercetin , chemistry , reactive oxygen species , oxidative phosphorylation , biochemistry , gap junction , mechanism of action , phosphorylation , biophysics , biology , in vitro
Cellular oxidative damage mediated by reactive oxygen species has been reported to inhibit gap‐junctional intercellular communication (GJIC). In turn, the inhibition of GJIC can be attenuated by functional food compounds with antioxidant properties. In this study, we compared the protective effects of onion peel extract (OPE) and onion flesh extract (OFE) on oxidative stress‐mediated GJIC inhibition, and investigated the mechanisms of action responsible. OPE restored H 2 O 2 ‐induced GJIC inhibition to a higher degree than OFE in WB‐F344 rat liver epithelial cells. OPE was found to inhibit H 2 O 2 ‐induced phosphorylation of ERK1/2 and Cx43. A radical scavenging assay demonstrated superiority of OPE over OFE, suggesting that the observed effects might be mediated via an antioxidant mechanism. Quercetin is the major compound that is likely to be responsible for the protective effect against H 2 O 2 ‐mediated GJIC inhibition. This study suggests that OPE, a material often discarded, may be of value for the future development of functional food products. Practical Application This study demonstrates that onion peel extract (OPE) exhibits a protective effect against the inhibition of gap‐junctional intercellular communication (GJIC) mediated by H 2 O 2 , which is likely to occur via its antioxidant activity. OPE contains significant concentrations of bioactive phenolic compounds. Reductions in oxidative stress can lead to recovery of GJIC, which has been reported to be implicated in the prevention and treatment of cancers. These findings suggest that onion peel, a common waste product, could be used as potential resources for functional food development. Onion peel could be processed into a quercetin‐rich powder or a pill for the prevention of cancer and other oxidative stress‐related diseases.