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Neuroprotective effect of 6-paradol enriched ginger extract by fermentation using Schizosaccharomyces pombe

Title
Neuroprotective effect of 6-paradol enriched ginger extract by fermentation using Schizosaccharomyces pombe
Author
유혜현
Keywords
6-paradol; Zingiber officinale Roscoe; Schizosaccaromyces pombe; Biotransformation; 6-shogaol; Fermentation; ASPERGILLUS-NIGER; PUNGENT CONSTITUENTS; ALZHEIMERS-DISEASE; SHOGAOL; PARADOLS; CHROMATOGRAPHY; REEXAMINATION
Issue Date
2017-04
Publisher
ELSEVIER SCIENCE BV
Citation
JOURNAL OF FUNCTIONAL FOODS, v. 31, Page. 304-310
Abstract
6-paradol is a non-pungent and biotransformed metabolite of 6-shogaol. It has recently been shown to exhibit a variety of biological activities including anti-cancer, anti-inflammatory, and anti-oxidative activities. This study was designed to investigate biotransformation of 6-shogaol to 6-paradol from 6-shogaol-enriched ginger extracts (SGE) by Schizosaccharomyces pombe and evaluate the neuroprotective effect of fermented ginger extract (FGE). During fermentation of SGE by S. pombe, 6-gingerol content was maintained, whereas 6-shogaol was efficiently biotransformed to 6-paradol. FGE was evaluated for its neuroprotective effect against amyloid-beta (A beta)-induced neurotoxicity in rat primary hippocampal cells. Cell viability was reduced to 68%, and to 65% when exposed to A beta oligomer and A beta plaque for 18 h, and 50 mu g/mL of FGE increased cell viability (92% and 89.6%, respectively). These results indicate that fermentation of SGE can provide an efficient method of 6-pradol formation and that FGE has potential as a neuroprotective agent. (C) 2017 Elsevier Ltd. All rights reserved.
URI
https://www.sciencedirect.com/science/article/pii/S175646461730083Xhttps://repository.hanyang.ac.kr/handle/20.500.11754/71965
ISSN
1756-4646
DOI
10.1016/j.jff.2017.02.010
Appears in Collections:
COLLEGE OF PHARMACY[E](약학대학) > PHARMACY(약학과) > Articles
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