Activation Effects of Allium Tuberosum Rottl. on Choline Acetyltransferase

Mi Jeong KIM; Soo Jung CHOI; Hye Kyung KIM; Chang-Ju KIM; Bumshik HONG; Young Jun KIM; Dong-Hoon SHIN

doi:10.1271/bbb.60314

Food & Nutrition Science Notes

Activation Effects of Allium Tuberosum Rottl. on Choline Acetyltransferase

Mi Jeong KIM, Soo Jung CHOI, Hye Kyung KIM, Chang-Ju KIM, Bumshik HONG, Young Jun KIM, Dong-Hoon SHIN

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Keywords: Allium tuberosum Rottl., choline acetyltransferase (ChAT), ferulic acid [4-hydroxy-3-methoxycinnamic acid], Alzheimer’s disease, acetylcholine (Ach)

JOURNAL FREE ACCESS

2007 Volume 71 Issue 1 Pages 226-230

DOI https://doi.org/10.1271/bbb.60314

View "Advance Publication" version (January 7, 2007).

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Abstract

An ethanolic extract of Allium tuberosum Rottl. demonstrated potent choline acetytrasferase (ChAT) activating activity (45%) among 30 screened Korean edible plants. The ChAT activator of A. tuberoum Rottl. was purified and identified as ferulic acid [4-hydroxy-3-methoxycinnamic acid] via silica-gel open-column chromatography, HPLC, EI-MS, and ¹H/¹³C-NMR. The ferulic acid from A. tuberoum Rottl. exhibited ChAT activity in a dose-dependent manner and showed notoxicity in a cell viability assay (MTT assay). We suggest that the ferulic acid from A. tuberoum Rottl. was the strong ChAT activator.

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