괭이밥 열수 추출물의 항산화 및 항염증 효과
Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
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Background: In this study, we evaluated the antioxidant and anti-inflammatory effects of Oxalis corniculata hot water extract (OCWE) using lipopolysaccharide (LPS)-stimulated RAW264.7 cell. Methods and Results: Antioxidant activity was evaluated by measuring total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) radical scavenging activity, and reducing power ability. The total polyphenol content was found to be 33.06 ± 0.31 ㎎·gallic acid equivalent/g, and each evaluation showed reduction rates of 21.93 ± 2.43%, 64.93 ± 0.83%, and 0.260 ± 0.01 at the an OCWE concentration of 400 ㎍/㎖. To evaluate the anti-inflammatory effect of OCWE, a nitric oxide (NO) assay, reverse tras-cription polymerase chain reaction and western blotting were performed. At 400 ㎍/㎖ concentra-tion of OCWE, NO generation was reduced by 52.5 ± 1.37%, compared to LPS-stimulated RAW264.7 cells. OCWE also inhibited iNOS, COX-2, TNF-α, and IL-6 in at the protein ans mRNA levels in a dose-dependent manner. Conclusions: Taken together, these results indicate that OCWE had strong antioxidant and antiinflammatory effects. We suggest that OCWE may be an antioxidant and anti-inflammation agent in functional foods.
Abstract
Background: In this study, we evaluated the antioxidant and anti-inflammatory effects of Oxalis corniculata hot water extract (OCWE) using lipopolysaccharide (LPS)-stimulated RAW264.7 cell. Methods and Results: Antioxidant activity was evaluated by measuring total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) radical scavenging activity, and reducing power ability. The total polyphenol content was found to be 33.06 ± 0.31 ㎎·gallic acid equivalent/g, and each evaluation showed reduction rates of 21.93 ± 2.43%, 64.93 ± 0.83%, and 0.260 ± 0.01 at the an OCWE concentration of 400 ㎍/㎖. To evaluate the anti-inflammatory effect of OCWE, a nitric oxide (NO) assay, reverse tras-cription polymerase chain reaction and western blotting were performed. At 400 ㎍/㎖ concentra-tion of OCWE, NO generation was reduced by 52.5 ± 1.37%, compared to LPS-stimulated RAW264.7 cells. OCWE also inhibited iNOS, COX-2, TNF-α, and IL-6 in at the protein ans mRNA levels in a dose-dependent manner. Conclusions: Taken together, these results indicate that OCWE had strong antioxidant and antiinflammatory effects. We suggest that OCWE may be an antioxidant and anti-inflammation agent in functional foods.
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