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Anti-oxidative Effect of Piperine from Piper nigrum L. in Caenorhabditis elegans

Natural Product Sciences 2019년 25권 3호 p.255 ~ 260
 ( Park Hyun-Mee ) - Woosuk University College of Pharmacy

김준형 ( Kim Jun-Hyeong ) - Woosuk University College of Pharmacy
김대근 ( Kim Dae-Keun ) - Woosuk University College of Pharmacy


Piper nigrum L. (Piperaceae), which is a well-known food seasoning, has been used as a traditional medicine for the treatment of vomiting, abdominal pain, diarrhea and anorexia in Korea, China and Japan. Methanol extract from the fruit of P. nigrum was successively partitioned as n-hexane, methylene chloride, ethyl acetate, n-butanol and H2O soluble fractions. Among those fractions the ethyl acetate soluble fraction showed the most potent DPPH radical scavenging activity, and piperine was isolated from the ethyl acetate fraction. To know the antioxidant activity of piperine, we tested the activities of superoxide dismutase (SOD) and catalase together with oxidative stress tolerance and intracellular ROS level in Caenorhabditis elegans. To investigate whether piperine-mediated increased stress tolerance was due to regulation of stress-response gene, we quantified SOD-3 expression using transgenic strain including CF1553. Consequently, piperine enhanced SOD and catalase activities of C. elegans, and reduced intracellular ROS accumulation in a dose-dependent manner. Moreover, piperine-treated CF1553 worms exhibited significantly higher SOD-3::GFP intensity.


Piperine; Piper nigrum L.; Caenorhabditis elegans; Antioxidant activity
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