Synergistic Antioxidant Activity of Sweet Potato Extracts Combined with Tea Polyphenols and Pueraria Flavonoids on PC12 Cells
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Abstract:
Using the adding method, the synergistic antioxidant properties of sweet potato extracts (SPE) in combination with tea polyphenols (TP) and pueraria flavonoids (PF) on PC12 cells were studied via determining the malondialdehyde (MDA) content and the activities of lactic dehydrogenase (LDH) and superoxide dismutase (SOD). The results showed that the SE (LDH and MDA) of different combinations of SPE, TP, and PF concentrations was less than one, indicating that the combinations exhibited significant inhibitory effects on LDH and MDA (p < 0.01 or p < 0.05); the SE (SOD) value of all combinations was more than one, indicating that the combinations exhibited significant synergistic effects on SOD (p < 0.01 or p < 0.05). For 10 mg/L TP, 50 mg/L PF, and 2% SPE, SE (LDH and MDA) value was the lowest, indicating that this combination showed the strongest inhibition of LDH and MDA. For 5 mg/L TP, 10 mg/L FP, and 1% SPE, SE (SOD) value was the highest, indicating that this combination showed the strongest synergistic effect on SOD. Thus, the effects of TP, FP, and SPE on LDH, MDA, and SOD were significant (P < 0.05), indicating that TP and FP coexist in sweet potato and can produce significant synergistic antioxidant effects.
