Antioxidant effect and DNA protective effect of various enzymatic extracts from Perilla frutescens var. crispa.

摘要

The antioxidative activity of enzymic extracts from Perilla frutescens var. crispa was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical and alkyl radical-scavenging activity by employing an electron spin resonance methodology. P. frutescens var. crispa was enzymically hydrolysed by 8 carbohydrases (Dextrozyme, AMG, Promozyme, Maltogenase, Termamyl, Viscozyme, Celluclast, BAN (Novo Co., Novozyme Nordisk, Bagsvaerd, Denmark)) and 9 proteinases (Flavourzyme, Neutrase, Protamex, Alcalase, PP-trypsin (trypsin from porcine pancreas; Novo Co.), papain, pepsin, alpha-chymotrypsin and BP-trypsin (trypsin from bovine pancreas; Sigma Chemical Co., St. Louis, Missouri, USA)). The DPPH radical-scavenging activities of Dextrozyme and Neutrase extracts from P. frutescens var. crispa were the highest and the IC50 values were 60.12 and 112.81 mug/ml, respectively. All enzymic extracts of P. frutescens var. crispa scavenged hydroxyl radical and the scavenging activity increased in a dose-dependent manner; the IC50 values of Viscozyme and BP-trypsin, which showed the highest activity, were 0.78 and 0.26 mg/ml, respectively. In addition, the Termamyl and Protamex extracts of P. frutescens var. crispa showed the highest alkyl radical-scavenging activities, and the IC50 values were 248.13 and 415.23 mug/ml, respectively. The Viscozyme and BP-trypsin extracts from P. frutescens var. crispa showed protective effect against H2O2-induced DNA damage. These results indicate that enzymic extracts of P. frutescens var. crispa possess antioxidative activity.