Antioxidant and cytoprotective activity of the olive leaf (Olea europaea L. var. Kalamata) extracts on the mouse embryonic fibroblast cell

Ju Yeon Ha, Sun Young Goo, Jung Suk Sung, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Oleuropein content of olive leaf extracts (OLE; ethanol extract) was evaluated by high performance liquid chromatography analysis. Oleuropein contents were 4.21±0.57, 3.92±0.43, 0.32±0.03, 5.76±0.32, and 32.47±0.25 mg/100 g for ethanol extract, and hexane, chloroform, ethyl acetate, and butanol fraction, respectively. The removal of DPPH free radical increased in OLE and all 5 fractions of OLE in a concentration dependent manner. In order to investigate the antioxidant effect of OLE in vitro, 80%(v/v) ethanol OLE, H2O2, or combined treatment of 80%(v/v) ethanol OLE and H2O2 were applied on mouse embryonic fibroblast (MEF) cells. Cells were damaged by oxidative stress decreased their viability followed by increasing concentration of H2O2, but co-treatment of OLE and H2O2 showed an increase in cell growth about 20% compare to the cells treated with H2O2. OLE suppresses cytotoxicity induced by H2O2 in dose dependent manner. OLE treatment on MEF cells was also examined by analyzing cell cycle and apoptotic rate using flow cytometry. Apoptotic and necrotic cell accumulation was decreased in addition of OLE to H2O2 compare to the oxidative damaged cells. Taken together, these results demonstrated that OLE suppresses cytotoxicity induced by H2O2 and protect cells against oxidative stress on MEF cells.

Original languageEnglish
Pages (from-to)965-970
Number of pages6
JournalFood Science and Biotechnology
Volume18
Issue number4
StatePublished - Aug 2009

Keywords

  • Antioxidant activity
  • Apoptosis
  • Cell viability
  • Oleuropein
  • Olive leaf

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