감귤농축액으로 배양한 운지버섯균사체 배양추출물이 알콜에 의한 신경세포의 죽음에 미치는 영향

Abstract

Ethanol-induced neuronal death in fetal period is closely related with blood ethanol concentration and oxidative stress by reactive oxygen species(ROS) has been known to be involved in the mechanism of neuronal death in response to ethanol treatment. Recent studies have described anticancer and antioxidant activities of Coriolus versicolor culture extracts cultivated in citrus extracts. Therefore, we firstly screened the possibility that citrus extracts and culture extracts of Coriolus versicolor mycellium grown in citrus extract liquid medium could be effective in preventing ethanol-induced neurotoxicity employing the clonal hippocampal cell line HT22. Secondly, it was investigated whether the mycellium culture extracts are able to lower blood ethanol concentration in the mouse following ethanol administration. A 24hr incubation with ethanol 100-800 mM caused a dose-dependent loss of cell viability. Citrus extract of 0.1-1% and mycellium extracts of 0.5-4% did not reveal any effect on cell viability while 2-4% citrus extracts and 8% mycellium culture extracts significantly reduced the survival rate of HT22 cell. Co-incubation of citrus extract and mycellium culture extracts with ethanol resulted in a significant decrease in ethanol-induced neurotoxicity by increasing cell viability. ROS scavenging effects of citrus extracts and mycellium culture extracts at 3% concentrations were increased 38% and 27% of controls receiving only ethanol(800mM), respectively. Citrus extracts and mycellium culture extracts reduced blood ethanol concentrations in mouse administrating ethanol and the effect is more pronounced in mycellium culture extracts treated ones than in citrus extracts treated ones, 21% and 12% respectively. These results indicated that citrus and mycellium culture extracts are effective to ameliorate the ethanol-induced neurotoxicity.