A new function of Chinese bayberry extract: Protection against oxidative DNA damage

• Bayberry extract significantly scavenge multiple free radicals.
• Bayberry extract inhibits peroxynitrite-induced DNA damage and cytotoxicity.
• Bayberry extract attenuates peroxynitrite-induced MMP decrease.

Chinese bayberry is one of the most popular and valuable fruits due to its special sweet/sour taste. It also has been traditionally used to treat gastric intestinal problems, such as diarrhea and gastroenteritis. However, the efficacy of protection against oxidative DNA damage of bayberry is still unclear. This study was conducted to evaluate the antioxidant activities of bayberry extract and its protective role against oxidative DNA damage and cytotoxicity. Bayberry was initially partitioned by extracting with solvents of increasing polarities, petroleum ether, ethyl acetate, N-butanol and water. These different extracts can effectively scavenge multiple free radicals (including DPPH free radical, hydroxyl radical, ABTS free radical, and superoxide anion radical) in a concentration-dependent manner. Among these, water extract showed the greatest free radical scavenging activity. Our results further indicated that the presence of water extract (25 μg/mL) was found to significantly inhibit peroxynitrite-induced DNA damage, cellular ROS increase, disruption of mitochondrial membrane potential and cytotoxicity in rat primary astrocytes. Taken together, these results demonstrate that bayberry extract had a profound antioxidant effect and can protect against peroxynitrite-mediated oxidative DNA damage and cytotoxicity, which might have implications for neuroprotection.