Maqola

Antioxidant and Anti-inflammatory Activities of Cynaroside from <i>Elsholtiza bodinieri</i>

Ying ZouCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaMin ZhangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaTingrui ZhangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaJunwen WuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaJun WangEast Branch, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 201306, PR ChinaKehai LiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR ChinaNannan Zhan

2018en

ABI

Annotatsiya

The flavonoid fraction was obtained from Elsholtiza bodinieri Vaniot (EBV) by ethanol-reflux and liquid-liquid extraction. The total content of flavonoid was 179.55 mg/g, and the purity was 64.6%. Then cynaroside with the purity of 94% was isolated from the fraction by preparative HPLC and characterized by the combined usage of HPLC, ESI-MS, and NMR. The antioxidant activity of cynaroside was determined using 2 complementary methods, namely, 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power assay. The anti-inflammatory effect of cynaroside was investigated based on in-vitro and in-vivo experiment. The results showed that cynaroside from EBV scavenged DPPH radical and reduced Fe 3+ to Fe 2+ effectively, inhibited NO and ROS production in LPS-stimulated RAW264.7 cells and attenuated the inflammation in the mouse model significantly ( p < 0.01), which showed it to be a nutraceutical product in the food industry.

Hali tarjima qilinmagan

Identifikatorlar

DOI: 10.1177/1934578x1801301122

Iqtiboslar va manbalar

2 ta iqtibos0 ta foydalanilgan manba

Koʻrsatkichlar — AkademScholar