Ribes diacanthum Pall, a native Mongolian medicinal plant, has been reported to show antioxidant activities due to its polyphenol and flavonoid content, and is especially rich in the ethyl acetate fraction from an 80% methanol extraction (RDP). We assessed the cytoprotective effect of RDP on glutamate-caused oxidative stress and apoptosis in mouse hippocampal neuronal cells (HT-22 cells). Cell viability was significantly recovered by RDP treatment. Also, RDP effectively decreased the glutamate-induced production of intracellular reactive oxygen species (ROS). In flow cytometric analysis, apoptotic cells and the mitochondrial membrane potential were suppressed by RDP. In the Western blotting analysis, we found that RDP not only decreased the release of apoptotic proteins but also recovered anti-apoptotic protein. Additionally, RDP enhanced the antioxidant defense system by regulating the expression of antioxidant enzymes. Furthermore, treatment with RDP activated the BDNF/TrkB pathway. In accordance with the in vitro results, RDP meliorated memory deficit by defending hippocampal neuronal cells against oxidative damage in scopolamine-injected mice. Taken together, our present study showed that RDP exerted antioxidant and neuroprotective actions against oxidative stress. Therefore, RDP might facilitate the development of candidates for functional health foods for neurodegenerative disorders.
The objective of this study was to develop peach Makphyun, a kind of rice cake, added with peach and Makgeolli. The effects of peach paste (0, 5, 10, or 20%) on quality characteristics of Makphyun were evaluated during storage at 20±2°C for 3 days. As the concentration of peach paste increased, pH decreased and acidity increased. Reducing sugar contents (%) increased with the amount of peach paste. Hunter color b (yellowness) value of rice cake increased with increasing amount of peach paste, whereas L (lightness) and a (redness) values decreased. Contents of total phenols increased with increasing amount of peach paste. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities of peach Makphyun decreased with increasing amount of peach paste. The sensory evaluation results showed that overall preference of Makphyun containing peach paste content of 20% is higher than other groups.
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