FREE RADICAL SCAVENGING ACTIVITY BY ESR SPECTROSCOPY AND NEUROPROTECTIVE EFFECT ON H₂O₂-INDUCED DAMAGE IN PC-12 CELLS OF ENZYMATIC EXTRACTS FROM KOREAN ELK VELVET ANTLER

• Published in: Journal of food biochemistry 2009-12, Vol.33 (6), p.895-912
• Main Authors: KIM, EUN-KYUNG, LEE, WON-BOK, MOON, SANG-HO, JEON, YOU-JIN, AHN, CHANG-BUM, KIM, BOKYUNG, KIM, BONG-HEE, PARK, PYO-JAM, JEON, BYONG-TAE
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2009.00261.x

The free-radical scavenging activity and the neuroprotective effect of Korean elk velvet antler were assessed using an electron spin resonance spectrometer and a flow cytometer. Elk velvet antler was divided into three sections. The antler was then hydrolyzed by four proteases. All enzymatic extracts from the elk velvet antler effectively reduced the intensities of four kinds of free radicals. Papain extract from the upper section showed the highest scavenging activity on 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals; the IC₅₀ values were 1.70 and 0.16 mg/mL, respectively. [small alpha, accent, Greek]-chymotrypsin extract from the middle section showed the highest scavenging activity on alkyl and superoxide radicals; the IC₅₀ values were 0.84 and 1.73 mg/mL, respectively. Additionally, papain extract from the upper section (1.0 mg/mL) decreased cell death in PC-12 cells caused by H₂O₂-induced oxidative damage. These results indicate that enzymatic extracts from Korean elk velvet antler show antioxidative activity by means of scavenging free radicals and decreasing cell death caused by H₂O₂-induced oxidative damage. Elk velvet antler has long been used as a traditional medicine for relieving pain, aging and inflammation in Korea and China. In general, it is preparated by the method of hot water extract as liquefied products. In the present study, many industrial commercial enzymes such as α-chymotrypsin, pepsin, papain and trypsin were used to produce a number of effective extracts. In addition, the enzymatic extracts from Korea elk velvet antler have shown antioxidative activity. Therefore, they have the potential to be developed into new health foods.