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탄산수로 저온숙성한 황금-사물탕 추출물의 항산화 및 항염증 효과

Antioxidant and Anti-inflammatory Activity of Scutellaria baicalensis- Samultang Extracts Aged in Low Temperature Sparkling Water

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초록

The purpose of this study is verification of the anti-oxidant and anti-inflammatory effect of Scutellaria baicalensis- Samultang for posible use inner beauty food and cosmetic produts. Scutellaria baicalensis-Samultang was aged in low temperature sparkling water, the precipitate dried, and was then extracted with hot water (WE) and 70% ethanol (EE) for use as a sample. Radical scavenging activity (DPPH and ABTS) was investigated to confirm the anti- oxidant effect. DPPH free radical and ABTS radical scavenging activities increased in a concentration-dependent manner and EE showed superior antioxidant effects to WE. RAW 264.7 cell viability studies showed the two extracts were non-toxic at the concentration of 100 μg/mL and the nitric oxide (NO) inhibition was significantly higher in EE (53.8%) than in WE (39.0%). Furthermore, WE and EE, dependent on concentration, inhibited the protein and mRNA expressions of inducible NO synthase (iNOS) and cyclooxygenase-2 (COX-2). The effect showed that EE had a significantly higher inhibitory effect than WE. Therefore, this research suggests that Scutellaria baicalensis- Samultang ethanol extracts aged in low temperature sparkling water may be a potential agent for ameliorating inflammation.

Abstract

The purpose of this study is verification of the anti-oxidant and anti-inflammatory effect of Scutellaria baicalensis- Samultang for posible use inner beauty food and cosmetic produts. Scutellaria baicalensis-Samultang was aged in low temperature sparkling water, the precipitate dried, and was then extracted with hot water (WE) and 70% ethanol (EE) for use as a sample. Radical scavenging activity (DPPH and ABTS) was investigated to confirm the anti- oxidant effect. DPPH free radical and ABTS radical scavenging activities increased in a concentration-dependent manner and EE showed superior antioxidant effects to WE. RAW 264.7 cell viability studies showed the two extracts were non-toxic at the concentration of 100 μg/mL and the nitric oxide (NO) inhibition was significantly higher in EE (53.8%) than in WE (39.0%). Furthermore, WE and EE, dependent on concentration, inhibited the protein and mRNA expressions of inducible NO synthase (iNOS) and cyclooxygenase-2 (COX-2). The effect showed that EE had a significantly higher inhibitory effect than WE. Therefore, this research suggests that Scutellaria baicalensis- Samultang ethanol extracts aged in low temperature sparkling water may be a potential agent for ameliorating inflammation.

참고문헌 (61)

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