Abstract
Inhibitory effect of kohlrabi juices with antioxidant activity on oxidative stress in human dermal fibroblasts Dan‐Bi Kim1, Ji‐Won Oh1, Gi‐Hae Shin1, Young‐Hyun Kim1, Jong Seok Lee1, In‐Jae Park2 and Ju Hyun Cho2, Ok‐Hwan Lee1,* 1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200‐701, Korea 2Hurum Central Research Institute, Ochang 363‐880, Korea This study was to investigate the antioxidant activity of green kohlrabi juice (GKJ) and purple kohlrabi juice (PKJ) using different in vitro methods. GKJ exhibited the higher total phenol content (153.74 GAE mg/mL), and antioxidant activities than that of PKJ. However, PKJ exhibited the higher ORAC value (664.32 μM TE/mL) than that of GKJ. Human dermal fibroblasts were co‐incubated with various concentrations (10~25 μg/mL) of GKJ and PKJ for 24 h, and then exposed to 1 mM hydrogen peroxide for 3 h. Hydrogen peroxide treatment significantly decreased cell viability (p<0.05), whereas, GKJ and PKJ protected against hydrogen peroxide‐induced cell death in a dose‐dependent manner. Also, pre‐treatment with GKJ and PKJ suppressed intracellular reactive oxygen species (ROS) production in hydrogen peroxide‐treated human dermal fibroblasts. These results demonstrate that both kohlrabi juices have strong antioxidative activity, which could be a good candidate for natural antioxidant and anti‐aging agents.
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