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찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성

Anti-inflammatory and antioxidant activities of Rosa multiflora

강은빈|한동근|권현지|안봉전|박하은|현진아|범석현
한국식품저장유통학회 (The Korean Society of Food Preservation)|2022.04|Food Science and Preservation|제29권 제2호|pp. 327-338

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키워드

antioxidantanti-inflammatoryflavonoidpolyphenolRosa multiflora flower
주제분류식품과학

초록

Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like activity, cytotoxicity (MTT assay with RAW 264.7 macrophages), and NO inhibitory activity were analyzed. Anti- inflammatory was analyzed by, Western blotting. The polyphenol content of R. multiflora flower water extract (RMW) was 236.58 mg/g; that of 70% ethanol extract (RME) was 198.15 mg/g; that of 70% acetone extract (RMA) was 216.97 mg/g. The flavonoid content was 16.91 mg/g for RMW, 7.80 mg/g for RME, and 20.24 mg/g for RMA. The DPPH radical-scavenging ability was highest in RME (59.88%); the ABTS radical–scavenging ability was highest in RMA (99.1%); and the SOD-like activity was highest in RMW (62.04%). Cell viability was determined by setting the concentration range for a survival rate of 90% or more. RME showed the highest inhibitory activity (70.86%). Further, iNOS protein activity was inhibited by 53.94% by RME, and that of COX-2 protein by 61.48% by RMA. Collectively, the R. multiflora flower extract has excellent potential for use as a functional anti-inflammatory and antioxidant food material.

Abstract

Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like activity, cytotoxicity (MTT assay with RAW 264.7 macrophages), and NO inhibitory activity were analyzed. Anti- inflammatory was analyzed by, Western blotting. The polyphenol content of R. multiflora flower water extract (RMW) was 236.58 mg/g; that of 70% ethanol extract (RME) was 198.15 mg/g; that of 70% acetone extract (RMA) was 216.97 mg/g. The flavonoid content was 16.91 mg/g for RMW, 7.80 mg/g for RME, and 20.24 mg/g for RMA. The DPPH radical-scavenging ability was highest in RME (59.88%); the ABTS radical–scavenging ability was highest in RMA (99.1%); and the SOD-like activity was highest in RMW (62.04%). Cell viability was determined by setting the concentration range for a survival rate of 90% or more. RME showed the highest inhibitory activity (70.86%). Further, iNOS protein activity was inhibited by 53.94% by RME, and that of COX-2 protein by 61.48% by RMA. Collectively, the R. multiflora flower extract has excellent potential for use as a functional anti-inflammatory and antioxidant food material.

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