본문 바로가기
KERD
논문KCI 등재

Comparison of Biological Activities of Synurus deltoides (Aiton) Nakai Under Different Shading Conditions

0

조회

0

다운로드

1

인용

0

참고문헌

키워드

초록

Shade treatment of Synurus deltoides (Aiton) Nakai was carried out with 0, 35, and 55% shading net, and samples were marked as no shade, 35% shade, and 55% shade, respectively. We examined in vitro antioxidant and anti-inflammatory capacities using a 1,1-diphenyl-2-2-pricylhydrazyl (DPPH) radical scavenging assay, a reducing power assay, a total antioxidant assay, a metal chelating assay, a superoxide radical scavenging assay, and a nitric oxide inhibition assay. As a result, no shade and 35% shade possessed higher DPPH radical scavenging activity and reducing power ability than that of 55% shade. Notably, no shade had significantly higher total phenolic and flavonoid contents than those in the other samples. No shade exhibited significantly higher total antioxidant activity than that of 35% shade and 55% shade. However, the chelating ability of 55% shade was significantly greater than that of no shade and 35% shade; 55% shade also showed significantly higher anti-inflammatory capacity than that of no shade or 35% shade.

Abstract

Shade treatment of Synurus deltoides (Aiton) Nakai was carried out with 0, 35, and 55% shading net, and samples were marked as no shade, 35% shade, and 55% shade, respectively. We examined in vitro antioxidant and anti-inflammatory capacities using a 1,1-diphenyl-2-2-pricylhydrazyl (DPPH) radical scavenging assay, a reducing power assay, a total antioxidant assay, a metal chelating assay, a superoxide radical scavenging assay, and a nitric oxide inhibition assay. As a result, no shade and 35% shade possessed higher DPPH radical scavenging activity and reducing power ability than that of 55% shade. Notably, no shade had significantly higher total phenolic and flavonoid contents than those in the other samples. No shade exhibited significantly higher total antioxidant activity than that of 35% shade and 55% shade. However, the chelating ability of 55% shade was significantly greater than that of no shade and 35% shade; 55% shade also showed significantly higher anti-inflammatory capacity than that of no shade or 35% shade.

참고문헌 (37)

  1. Berker, K. I., "Comparative evaluation of Fe(III)reducing power-based antioxidant capacity assays in the presence of phenanthroline, bathophenanthroline, tripyridyltriazine(FRAP), and ferricyanide reagents", Talanta, 72, pp.1157~1165 (2007)
  2. Cappellini, M. D, "Iron-chelating therapy with the new oral agent ICL670(Exjadew)", Best Pract. Res. Clin. Haematol, 18, pp.289~298 (2005)
  3. Castro, S. M., "Antioxidant treatment ameliorates respiratory syncytial virus-induced disease and lung inflammation", Am. J. Respir. Crit. Care Med, 15, pp.136~139 (2006)
  4. Cook, N. C., "Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources", J. Nutr. Biochem, 7, pp.66~76 (1996)
  5. Guidi, L., "The impact of UV-radiation on the physiology and biochemistry of Ligustrum vulgare exposed to different visible-light irradiance", Environ. Exp. Bot, 70, pp.88~95 (2011)
  6. Weicheng Hu, "Antioxidant and Anti-inflammatory Activity of Kalopanax pictus Leaf", Journal of the Korean Society for Applied Biological Chemistry, 52(4), pp.360~366 (2009), 한국응용생명화학회
  7. Weicheng Hu, "Free Radical Scavenging Activity and Protective Ability of Methanolic Extract from Duchesnea indica Against Protein Oxidation and DNA Damage", Preventive Nutrition and Food Science, 14(4), pp.277~282 (2009), 한국식품영양과학회
  8. Jeong, C. H., "Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system", Food Chem, 125, pp.417~422 (2011)
  9. Jin, Z. Q., "A Simple Reproducible Model of Free Radical-Injured Isolated Heart Induced by 1, 1-Diphenyl-2-Picryl-Hydrazyl(DPPH). J. Pharmacol. Toxicol", Methods, 39, pp.63~70 (1998)
  10. Mee Jung Jung, "Antioxidant Activities of Different Parts of Synurus deltoids Nakai Extracts in Vitro", Food Science and Biotechnology, 17(6), pp.1156~1159 (2008), 한국식품과학회
  11. Jung, M. J., "Free radical scavenging and total phenolic contents from methanolic extracts of Ulmus davidiana", Food Chem, 108, pp.482~487 (2008)
  12. Kako, Y., "Inhibition of in vitro lipid peroxidation by stable steroidic nitroxyl radicals", Mutat. Res, 282, pp.19~125 (1992)
  13. Kim, D. O., "Antioxidant capacity of phenolic phytochemicals from various cultivars of plums", Food Chem, 81, pp.3221~3326 (2003), 한국식품과학회[DOI]
  14. Kitaoka, N., "Effect of sulfur amino acids on stimulusinduced superoxide generation and translocation of p47phox and p67phox to cell membrane in human neutrophils and the scavenging of free radical", Clin. Chim. Acta, 353, pp.109~116 (2005)
  15. Kontoghiorghes, G. J, "Comparative efficacy and toxicity of desferrioxamine, deferiprone and other iron and aluminium chelating drugs", Toxicol. Lett, 80, pp.1~18 (1995)
  16. Kuda, T., "Changes of radical-scavenging capacity and ferrous reducing power in chub mackerel Scomber japonicus and Pacific saury Cololabis saira during 4-C storage and retorting", LWT-Food Sci. Technol, 42, pp.1070~1075 (2009)
  17. Chunmei Li, "Comparison of Crataegus pinnatifida Bunge var. typica Schneider and C. pinnatifida Bunge Fruits for Antioxidant, Anti-α-glucosidase, and Anti-inflammatory Activities", Food Science and Biotechnology, 19(3), pp.769~775 (2010), 한국식품과학회
  18. 김현진, "Influence of Photoperiod on Growth and Flowering of Dwarf Purple Loosestrife", Horticulture, Environment, and Biotechnology, 52(1), pp.1~5 (2011), 한국원예학회
  19. López-Posadas, R., "Effect of flavonoids on rat splenocytes, a structure-activity relationship study", Biochem. Pharmacol, 76, pp.495~506 (2008)
  20. Luthria, D. L, "Influence of experimental conditions on the extraction of phenolic compounds from parsley(Petroselinum crispum)flakes using a pressurized liquid extractor", Food Chem, 107, pp.745~752 (2008)
  21. Moţ, A. C., "Rapid and effective evaluation of the antioxidant capacity of propolis extracts using DPPH bleaching kinetic profiles; FT-IR and UV-vis spectroscopic data", J. Food Compost. Anal, 24, pp.516~522 (2011)
  22. Naczk, M., "Phenolics in cereals, fruits and vegetables : Occurrence, extraction and analysis", J. Pharm. Biomed. Anal, 41, pp.1523~1543 (2006)
  23. Ndhlala, A. R., "Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea", Food Chem, 103, pp.82~87 (2007)
  24. O’Neill, L. A., "Therapeutic targeting of Toll-like receptors for infectious and inflammatory diseases and cancer", Pharmacol. Rev, 61, pp.177~197 (2009)
  25. Park, J. H., "Antiinflammatory activity of Synurus deltoids", Phytother Res, 18, pp.930~933 (2004)
  26. Peterson, J., "Favonoids : dietary occurrence and biochemical activity", Nutr Res, 18, pp.1995~2018 (1998)
  27. Puoci, F., "Antioxidant activity of a Mediterranean food product : "fig syrup"", Nutrients, 3, pp.317~329 (2011)
  28. Samak, G., "Superoxide and hydroxyl radical scavenging actions of botanical extracts of Wagatea spicata", Food Chem, 115, pp.631~634 (2009)
  29. Singh, N., "Free radical scavenging activity of an aqueous extract of potato peel", Food Chem, 85, pp.611~616 (2004)
  30. Song, Y. G., "Damage to the oxygen-evolving complex by superoxide anion, hydrogen peroxide, and hydroxyl radical in photoinhibition of photosystem II", Photosyn. Res, 90, pp.67~78 (2006)
  31. Tyug, T. S., "Antioxidant capacity, phenolics and isoflavones in soybean by-products", Food Chem, 123, pp.583~589 (2010)
  32. Yen, G. C., "Nitric oxidescavenging and antioxidant effects of Uraria crinita root", Food Chem, 74, pp.471~478 (2001)
  33. 왕명현, "The antioxidant and cytotoxic activities of Sonchus oleraceus L. extracts", Nutrition Research and Practice, 1(3), pp.189~194 (2007), 한국영양학회
  34. Sathuvan, M., "In vitro antioxidant and anticancer potential of bark of Costus pictus D.DON", Asian Pac. J. Trop. Biomed., 2, pp.S741~S749 (2012)
  35. Aremu, AO., "Antioxidant activity, acetylcholinesterase inhibition, iridoid content and mutagenic evaluation of Leucosideasericea", Food Chem. Toxicol, 49, pp.1122~1128 (2011)
  36. Milos, M., "Investigation of antioxidant synergisms and antagonisms among thymol, carvacrol, thymoquinone and p-cymene in a model system using the Briggs-Rauscher oscillating reaction", Food Chem, 131, pp.296~299 (2012)
  37. Lue, B. M., "Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays", Food Chem, 123, pp.221~230 (2010)

관련 논문AI추천

이 간행물의 다른 논문 (8건)