Protective Effect of Dealcoholized Persimmonwine on H2O2 - Induced Oxidative Injury in H9c2 Cardiomyocytes

Jin Taek Hwang, Chan Kyu Han, Sang Yoon Choi, Sung Soo Kim


In this study, we investigated the antioxidant capacity of persimmon wine (PW) and dealcoholized persimmon wine (DPW). Both PW and DPW showed radical scavenging activity in the DPPH (1-diphenyl-2-picrylhydrazyl) assay. We next analyzed the phenolic content and major compounds present in PW using high-performance liquid chromatography (HPLC). Phenolic compounds, including gallic acid, catechin, and epicatechin, were found in PW. Gallic acid was the most abundant phenolic compound (157.5 µg/ml) in PW. In addition, the protective effects of DPW and gallic acid against H2O2-induced cell injury in H9c2 cardiomyocytes were investigated. Pretreatment with DPW or gallic acid strongly inhibited H2O2-induced cell death in a dose-dependent manner. These results suggested that PW and its major phenolic component, gallic acid, were effective inhibitors of oxidative stress and oxidative stress-induced cardiomyocyte injury.

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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