The Korean Journal of Physiology and Pharmacology

The Korean Society of Pharmacology (대한약리학회)
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The Effect of Polyphenols Isolated from Cynanchi wilfordii Radix with Anti-inflammatory, Antioxidant, and Anti-bacterial Activity

  • Jeong, Sunyoung (Department of Microbiology, Chung-Ang University College of Medicine) ;
  • Lee, Sunwoo (Asia Pacific International School) ;
  • Choi, Woo Jin (Department of Microbiology, Chung-Ang University College of Medicine) ;
  • Sohn, Uy Dong (Department of Pharmacology, College of Pharmacy, Chung-Ang University) ;
  • Kim, Wonyong (Department of Microbiology, Chung-Ang University College of Medicine)
  • Received : 2014.11.22
  • Accepted : 2015.01.05
  • Published : 2015.03.30
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Abstract

Recently, Cynanchi wilfordii Radix has gained wide use in Asian countries as a functional food effective for relieving fatigue, osteoporosis, and constipation, particularly in menopausal disorders. However, its anti-inflammatory and anti-microbial activities have not been explored in detail to date. The anti-inflammatory, antioxidant, and anti-bacterial properties of the Cynanchi wilfordii Radix extracts obtained with water, methanol, ethanol, and acetone were compared. All 4 polyphenol-containing extracts exhibited anti-inflammatory and antioxidant effects. The ethanol extract was found to elicit the most potent reduction of nitric oxide (NO), prostaglandin $E_2$ ($PGE_2$), and cytokine (IL-$1{\beta}$, IL-6, IL-10, and TNF-${\alpha}$) levels, as well as inhibit the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in a concentration-dependent manner. The evaluation of antioxidant activity also revealed the ethanol extract to have the highest free radical scavenging activity, measured as $85.3{\pm}0.4%$, which is equivalent to 99.9% of the activity of ${\alpha}$ -tocopherol. In the assessment of anti-bacterial activity, only ethanol extract was found to inhibit the growth of the Bacillus species Bacillus cereus and Bacillus anthracis. These results show that polyphenols of Cynanchi wilfordii Radix have anti-inflammatory, antioxidant, and anti-bacterial properties that can be exploited and further improved for use as a supplementary functional food, in cosmetics, and for pharmaceutical purposes.

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References

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