Preparative Isolation and Purification of Neuroprotective Compounds from Rhus verniciflua by High Speed Counter-Current Chromatography
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概要
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In the present study, extracts from Rhus verniciflua were demonstrated to significantly attenuate the negative effects of hydrogen peroxide (H2O2) on transformed retinal ganglion cell line (RGC-5 cells), indicating that they may be protective against oxidative stress-induced retinal degeneration. The inclusion of R. verniciflua in the culture was found to both reduce the levels of reactive oxygen species (ROS) present and lessen the up-regulation of apoptotic proteins such as cleaved poly(ADP-ribose) polymerase, cleaved caspase-3, and cleaved caspase-9. Active compounds were also successfully isolated from R. verniciflua using high-speed counter-current chromatography (HSCCC) with a two-phase solvent system composed of n-hexane–ethyl acetate–methanol–water (3.5 : 5 : 3.5 : 5, v/v). Using this method, we successfully separated 252.1 mg of fustin at a purity of over 93.09%, 51.2 mg of fisetin at a purity of over 95.45%, 39.7 mg of sulfuretin at a purity of over 95.17%, and 10.7 mg of butein at a purity of over 95.01% from 1.5 g of R. verniciflua extract. The chemical structures of these compounds were elucidated by chemical and spectral analyses. There isolated compounds also significantly attenuated the negative effects of H2O2 on RGC-5 cells. Results therefore suggest that, due to its anti-oxidative and anti-apoptotic effects, R. verniciflua could be used as a lead substance for the treatment of retinal diseases such as glaucoma.
著者
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LEE Min
Center for Noncrystalline Materials, Department of Metallurgical Engineering, Yunsei University
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Jung Sang
Functional Food Center Korea Inst. Of Sci. And Technol. (kist) Gangneung Inst.
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Jung Sang
Functional Food Center, Korea Institute of Science and Technology (KIST) Gangneung Institute
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Lim Soon
Department of Food and Nutrition, Hallym University
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Choi Soon
Functional Food Center, Korea Institute of Science and Technology (KIST) Gangneung Institute
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Jo Hyoung
Functional Food Center, Korea Institute of Science and Technology (KIST) Gangneung Institute
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