JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Hyaluronidase inhibitory activity of extracted phenolic compounds from ultrafine grind Saururus chinensis
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.20-26
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.20
 Title & Authors
Hyaluronidase inhibitory activity of extracted phenolic compounds from ultrafine grind Saururus chinensis
Park, Ki-Tae; Oh, Sang-Lyong; Cho, Young-Je;
  PDF(new window)
 Abstract
In this study, the anti-inflammatory effect of hyaluronidase (HAase) inhibition was determined from 92 species of oriental herbal medicine extracted with water and ethanol solvents because of their non-toxicity in the human body. The water extracts of Evodia officinalis (86.8%), Thuja orientalis (80.8%), Carthami semen (66.5%), Melia azedarach (74.7%), Siegesbeckia pubescens (61.3%), Saururus chinensis (49.15%) showed a relatively greater anti-inflammatory activity. The ethanol extracts of Ailanthus altissima and Saururus chinensis demonstrated the highest anti-inflammatory effect at above 90%. Saururus chinensis was selected for its high anti-inflammatory effect in both water and ethanol extract. Ethanol was more effective than water and optimal extraction conditions for phenolic compounds was determined to be extraction with 50% ethanol for 12 hours. The extracts from Saururus chinensis in optimal condition showed 70~80% anti-inflammatory effect when phenolic concentration was treated. Concentration of above decreased the inhibitory effect. The anti-inflammatory effect and extraction yield were increased by ultra-fine grind technology, indicating that this method can be used to increase the extraction yield of phenolic compounds from medicinal plants.
 Keywords
anti-inflammatory activity;Saururus chinensis;extracts;phenolic compounds;ultrafine-grinding;
 Language
Korean
 Cited by
 References
1.
Ko SH (2008) Nanodispension and nanoparticle using foodgrade materials. J Food Sci Ind, 41, 25-31

2.
Bell LN (2001) Stability testing of nutraceuticals and functional foods. In : Handbook of nutraceuticals and functional foods. Wildman REC (Editor), CRC press, New York, p 501-516

3.
Kwon SA (1999) A second series about Saururus chinensis and Houttuynia cordata Thunberg. J Korean Orient Drug, 2, 18-20

4.
Park JH, Lee CK (2000) The encyclopedia of medicinal plants. Shinilbooks Publishing Co., Seoul, p 202-203

5.
Lee YN (2002) Flora of Korea. Kyo-Hak Publishing Co. Ltd., Seoul, p 218-219

6.
Kwon SA (1999) A second series about Saururus chinensis and Houttuynia cordata Thunberg. J Korean Oriental Drug, 3, 28-31

7.
Choe KH (1999) A study on chemical composition and anti-microbial activity of Saururaceae growing in Korea. Ph D Thesis, Kyung Hee University, Korea

8.
A society for Korea medicinal botany (2001) Medicinal botany. Hakchang publishing Co., Seoul, p 176

9.
Choe KH, Yoon CH, Kwon SJ (1994) A study on chemical composition of Saururaceac growing in Korean on flavonoid constituents of Saururus chinensis. J Korean Soc Anal Sci, 7, 11-15

10.
Kwon SH (1996) The isolation of anti-hepatotoxic constituents from Saururus chinensis. MS Thesis, Seoul National University, Korea, p 40

11.
Lee ST, Lee YH, Choi YJ. Lee YH, Choi JS, Heo JS (2001) Yield and bioactive component on different compost amounts and culture method of Saururus chinensis Baill. Korean J Med Crop Sci, 9, 220-224

12.
Lee ST, Park JM, Lee HK, Kim MB, Cho JS, Heo JS (2000) Component comparison in different growth stages and organs of Saururus chinensis Bail. Korean J Med Crop Sci, 8, 312-318

13.
Kim BH, Song WS (2000) The dyeability and antimicrobial activity of Saururus chinensis (І). J Korean I lomc Economics, 38, 1-9

14.
Lim DK, Choi U, Shin DH (1996) Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J Food Sci Technol, 28, 83-89

15.
Park SS, Yu KH, Min TJ (1998) Antioxidative activity of ethanol extract from fruiting bodies of mushrooms. Korean J Mycol, 26, 69-77

16.
Lopez-Rubino A, Gavara R, Lagaron JM (2006) Bioactive packaging: turning foods into healthier foods through biomaterials. Trends Food Sci Technol, 17, 567-575 crossref(new window)

17.
Kim KH, Lee IH, Lee HS, Park JK (2003) R&D trend and information analysis of nanoparticles. Prosp Ind Chem, 6, 46-61

18.
Kim CS, Kim CS, Kim HI (2009) Physicochemical properties of non-waxy rice flour affected by grinding methods and steeping times. J Korean Soc Food Sci Nutr, 38, 1076-1083 crossref(new window)

19.
Folin O, Denis W (1912) On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem, 12, 239-243

20.
Reissig JL, Stominger JL, Leloir LF (1995) A modified colorimetric method for the estimation of N-acetylamino sugars. J Biol Chem, 217, 959-966

21.
Cho YJ (2014) Biological activity of extracts from Chrysanthemum incidicum Linne by ultrafine grinding, J Korean Soc Food Sci Nutr, 43, 110-117 crossref(new window)

22.
Kim JS, Lee JY, Park KT, An BJ, Lee SH, Cho YJ (2013) The biological activity from Prunella vulgaris extracts. Korean J Food Preserv, 20, 234-241 crossref(new window)

23.
Choi WH, Park WY, Hwang BY, Oh GJ, Kang SJ, Lee KS, Ro JS (1998) Phenolic compounds from the stem bark of Cornus walteri Wnager. Korean J Pharmacogn, 29, 217-223

24.
Choi HS, Kim MG, Shin JJ, Pack JM, Lee JS (2003) The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr, 32, 723-727 crossref(new window)

25.
Yoon WB (2011) Effects of particle size and high pressure process on the extraction yield of oil compounds from soybean powder using hexane and supercritical fluid. Food Eng Progr, 15, 203-208

26.
Cho YJ (2014) Antioxidant, angiotensin converting enzyme and xanthin oxidase inhibitory activity of extracts from Saururus chinensis leaves by ultrafine grinding. Korean J Food Preserv, 21, 75-81 crossref(new window)

27.
Cho CW, Kim SW, Rho JH, Rhee YK, Kim KT (2008) Extraction characteristics of saponin and acidic polysaccharide based on the red ginseng particle size. J Ginseng Res, 32, 179-186 crossref(new window)

28.
Heo JC, Lee KY, Lee BG, Choi SY, Lee SH, Lee SH (2010) Anti-allergic activities of ultra-fine powder from persimmon. Korean J Food Preserv, 17, 145-150