• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.121-124
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• 2018

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with anti-inflammatory activity.

• Natural Product Sciences
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• v.17 no.1
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• pp.5-9
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• 2011

An alkaloid, 3-methylcanthin-5, 6-dione, was isolated from the stem of Picrasma quassioides (D. Don) Benn. and characterized by comprehensive analyses of its 1D and 2D NMR spectra. It was also evaluated for its cytotoxic activity in vitro against three human cancer cell lines (MDA-MB-231, HT-29 and NCI-N87), using MTT assays. We found that 3-methylcanthin-5, 6-dione exhibited significant anti-inflammatory activity via inhibiting NO production induced in LPS-stimulated murine macrophage RAW264.7 cells. The antioxidant activity of 3-methylcanthin-5, 6-dione was measured by DPPH free radical scavenging assays, hydroxyl radical scavenging assays and reducing power assays. Our results showed that 3-methylcanthin-5, 6-dione has significant biological activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.20-26
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• 2016

This study investigated the fermentation effect of Taraxacum platycarpum Dahlst. leaf extracts using Hericium ernaceum mycelia to test antioxidant and anti-inflammatory activities in vitro. The antioxidant activities of fermented or non-fermented extracts of T. platycarpum leaves were determined by 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, ferric reducing antioxidant power, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity. The leaf extract of T. platycarpum showed higher antioxidant activity than extract of fermented leaves. However, ethanolic extract of fermented T. platycarpum leaves decreased levels of nitric oxide production and pro-inflammatory cytokines such as interleukin-6 and tumor necrosis factor-${\alpha}$ in lipopolysaccharide-stimulated RAW 264.7 cells. Moreover, fermented leaf extract suppressed protein expression of inducible nitric oxide synthase in RAW 264.7 cell culture. Therefore, the enhanced anti-inflammatory activity of ethanolic extracts of fermented T. platycarpum leaves might be attributed to the molecular conversion of leaf ingredients during fermentation and the active ingredients might have specific affinity with ethanol during extraction.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.97-103
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• 2013

Pholiota nameko is an edible mushroom belonged to Family Strophariaceae of Agaricales, Basidiomycota. The purpose of this study was to investigate the antioxidant and anti-inflammatory activities for the methanol and hot water extracts prepared from fruiting bodies of Pholiota nameko. Besides measuring for 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, a reducing power and a chelating activity on ferrous ions were also measured to evaluate the antioxidant activity for those extracts. To measure the anti-inflammatory activities for the extracts, nitric oxide(NO) production from lipopolysaccharide treated RAW 264.7 macrophage cells and carrageenan-induced acute hind paw edema of rats were investigated. The results showed that those extracts has a excellent chelating activity on the ferrous ions compared with positive controls. And it also turned out that extracts had a good DPPH activity and a reducing power. The NO production in LPS-treated RAW 264.7 macrophage cells were decreasing as we increased concentration of those mushroom extracts. Significant reduction of paw edema were also observed at 2~6 h after we treated methanol and hot-water extracts at the 50 mg/kg concentration to the rats which are induced acute hind paw edema by carrageenan treatment. The experimental results suggested that methanol and hot-water extracts of Pholiota nameko fruiting bodies might be used for potential source of antioxidant and anti-inflammatory agents.

• Microbiology and Biotechnology Letters
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• v.52 no.1
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• pp.15-23
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• 2024

In this study, we studied the anti-inflammatory and physiological activities Abelmoschus esculentus extracts by hot water (AEW) and 70% ethanol (AEE) and confirm the possibility to use it as a natural ingredient. For this study measure the antioxidative activity, total polyphenol content was measured, and DPPH and ABTS scavenging activity assays were conducted. Total polyphenol content of AEW and AEE was measured, and the results showed that they were 126.76 mg TAE/100 g and 144.21 mg TAE/100 g, respectively. DPPH and ABTS radical scavenging activities were measured to determine the antioxidative activity, and the results indicated that DPPH and ABTS radical scavenging activities increased in both extracts concentration-dependently. The moisturizing effect was measured by measuring the amount of hyaluronic acid (HA) produced within HaCaT cell using the ELISA kit. AEW and AEE increased the amount of HA production in a concentration-dependent manner. In order to determine the anti-inflammatory activity of AEW and AEE, the NO assay was conducted, and the inhibitory effects were found to be 11.46% and 25.28%, respectively in 100 ㎍/ml. In order to measure the anti-inflammatory activity, nitric oxide (NO) inhibitory activity was measured, and the inhibition of expression of iNOS, COX-2 proteins was measured and shown. Furthermore, inhibition of expression was found in inflammatory inducing factors iNOS and COX-2 proteins showing concentration-dependent inhibition. This study found the excellent effects of antioxidative, moisturizing effect, anti-inflammatory activity in Abelmoschus esculentus extracts, which indicates that can be used as functional materials for aesthetics, food and functional cosmetics.

• The Korea Journal of Herbology
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• v.26 no.4
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• pp.39-47
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• 2011

Objective: The roots, leaves, flowers, stems and seeds of Cirsium japonicum var. ussuriense are often used in treatment of human diseases such as hemorrhage, blood congestion and inflammation. Focusing our attention on natural and bioavailable sources of antioxidants and anti-inflammation, we undertook to investigate the antioxidant and anti-inflammatory properties of Cirsium japonicum var. ussuriense used as a folk medicine in Korea. Methods: The extracts of the leaves, stems, flowers, seeds and roots from C. japonicum var. ussuriense were prepared by extracting with water or 80% ethanol. Total flavonoids and polyphenols were measured by a colorimetric assay. The free radical scavenging activity of the extract was analyzed by the DPPH (1,1-diphenyl-2-picryl hydrazyl), ABTS (2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and Griess reagent assay. An oxidative product of nitric oxide (NO), was measured in the culture medium by the Griess reaction. The level of prostaglandin $E_2$ ($PGE_2$) was measured by enzyme-linked immunosorbent assay. The expressions of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) were measured by Western blot analysis. Results: Total flavonoid and polyphenol amounts of the leaves (CLE) and flowers (CFE) showed higher than those of the seed extract (CSE), stem extract (CSTE) and roots (CRE). CLE and CFE also showed the high antioxidant activities such as DPPH, NO-like and ABTS radical scavenging activity. An antioxidant activities of these water extracts showed higher than those of 80% ethanol extracts. We investigated the anti-inflammatory effects of CLE on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. CLE significantly suppressed the levels of the inflammatory mediators such as NO and prostaglandin $E_2$ ($PGE_2$) in dose dependant. Furthermore, the levels of iNOS and COX-2 protein expressions were markedly suppressed by the treatment with CLE extract in a dose dependent manner. Conclusions: These results suggest that CLE water extract has a higher anoxidant and anti-inflammatory activity, these properties may contribute to the oxidative and inflammatory related disease care.

• Journal of Life Science
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• v.32 no.5
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• pp.340-347
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• 2022

The anti-inflammatory and antioxidant activities of the Ulva lactuca Linnaeus extracts were measured. As a result of the MTT assay of the extract, it was found that the cell viabilities were higher than 90% at all concentrations, and the cell promotion rate exceeded 100% at a certain concentration. Therefore, in all subsequent experiments, the highest concentration was set at 500 ㎍/ml. In the nitric oxide (NO) assay, one of the anti-inflammatory experiments, the Ulva lactuca Linnaeus extracts exhibited inhibitory effects of 16%, 19%, and 62% at concentrations of 5, 50, and 500 ㎍/ml, respectively, compared with the LPS-only group. In tumor necrosis factor-α (TNF-α) assay, the extracts showed inhibitory effects of 16%, 17%, and 27% at concentrations of 5, 50, and 500 ㎍/ml, respectively, compared with the LPS-only group. In the interleukin-6 (IL-6) assay, the extracts also showed inhibitory effects of 15% and 28% at concentrations of 50 and 500 ㎍/ml, respectively, compared with the LPS-only group. In the total polyphenol content assay, the extracts exhibited 8.02, 9.90, and 23.8 mg GAE/g at concentrations of 0.3, 3, and 30 mg/ml, respectively. In the ABTS assay, the extracts exhibited scavenging activities of 2.6, 12.6, and 77.3% at concentrations of 0.3, 3, and 30 mg/ml, respectively. Therefore, it is considered that Ulva lactuca Linnaeus extracts can be used as anti-inflammatory and antioxidant substances for the development of functional foods.

• Food Science and Preservation
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• v.22 no.6
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• pp.867-877
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• 2015

In this study, antioxidant and anti-inflammatory activities of water, methanol, and ethanol extracts obtained from Allium hookeri root were evaluated. The ethanol extract of A. hookeri was found to possess the strongest reducing power and also exhibited dominant effects on scavenging of nitrites, DPPH radicals, and superoxide radicals. The water extract showed more efficient DPPH and hydroxyl radical-scavenging activities than those of the methanol extract. Furthermore, the inhibitory activity against nitric oxide (NO) production in RAW 264.7 macrophages was evaluated to elucidate the anti-inflammatory properties of the extracts. Results indicated that all the extracts of A. hookeri exerted inhibitory activities against NO production, especially the ethanol extract ($IC_{50}29.13{\mu}g/mL$). Total phenolic and total flavonoid contents were found to be abundant in the ethanol extract, with values of 24.96 mg gallic acid equivalent/g extract and 4.27 mg rutin equivalent/g extract, respectively. Total thiosulfinate content was determined for the first time and a high amount was present in the ethanol extract ($14.2{\mu}M/g$ extract). These results suggest that A. hookeri root has antioxidant and anti-inflammatory properties and could be used as a natural source for the development of pharmaceutical agents or functional foods.

• Journal of Physiology & Pathology in Korean Medicine
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• v.35 no.6
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• pp.228-234
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• 2021

Hwangryunhaedoktang is one of the prescriptions used in traditional medicine for skin diseases. In this study, Hwangryunhaedoktang-Gamibang (HG) was fermented with Lactiplantibacillus plantarum, a probiotic lactic acid bacterium, to evaluate its potential as a functional cosmetic composition. Strains with anti-inflammatory activity were selected by isolating lactic acid bacteria from kimchi, a traditional Korean fermented food. HG was inoculated with lactic acid bacteria and the viability was measured. The supernatant was obtained by centrifugation of fermented Hwangryunhaedoktang-Gamibang (HGF) and HG, and the filtered supernatant was freeze-dried and used in the experiment. By measuring DPPH and ABTS scavenging activity, it was confirmed that the antioxidant activity was increased. RAW264.7 cells were inoculated with HG and HGF to confirm anti-inflammatory activity through NO assay, and production levels of pro-inflammatory cytokines (IL-1β, IL-6, and TNF-α) were measured through ELISA assay. It was confirmed that HGF had a greater decrease in production than HG. Through lactobacilli fermentation, the beneficial probiotic properties and antioxidant and pro-inflammatory activities of lactic acid bacteria suggest potential clinical or technical applications.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1761-1769
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• 2018

Enzyme-assisted extraction is a cost-effective, safe, and efficient method to obtain bioactives from plant materials. During this study, 10 different marine algae from Sri Lanka were individually extracted by using five commercial food-grade carbohydrases. The enzymatic and water extracts of the seaweeds were analyzed for their antioxidant and anti-inflammatory activities. The highest DPPH, hydrogen peroxide ($H_2O_2$) and intracellular $H_2O_2$ scavenging abilities were observed from the Celluclast extract of Sargassum polycystum (CSp). CSp exerted protective effects against oxidative stress-induced cell death in hydrogen peroxide-induced Chang cells and in model zebrafish. The Celluclast extract of Chnoospora minima (CCm) showed the strongest anti-inflammatory activity against lipopolysaccharide (LPS)-induced NO production in RAW 264.7 macrophages ($IC_{50}=44.47{\mu}g/mL$) and in model zebrafish. CCm inhibited the levels of iNOS, COX-2, $PGE_2$, and TNF-${\alpha}$ in LPS stimulated RAW 264.7 macrophages. Hence, CSp and CCm could be utilized in developing functional ingredients for foods, and cosmeceuticals.