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Hyaluronidase inhibitory activity of extracted phenolic compounds from ultrafine grind Saururus chinensis

초미세 분쇄한 삼백초로부터 추출된 phenolic 화합물의 hyaluronidase 억제 효과

  • Park, Ki-Tae (School of Culinary Art and Baking Technology, Dongju College University) ;
  • Oh, Sang-Lyong (School of Food Science and Biotechnology / Food and Bio-Industry Research Institute, Kyungpook National University) ;
  • Cho, Young-Je (School of Food Science and Biotechnology / Food and Bio-Industry Research Institute, Kyungpook National University)
  • 박기태 (동주대학교 외식조리제과계열) ;
  • 오상룡 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2015.10.07
  • Accepted : 2015.12.02
  • Published : 2016.02.28

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 $100{\sim}250{\mu}g/mL$ phenolic concentration was treated. Concentration of above $500{\mu}g/mL$ 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.

Acknowledgement

Supported by : 지식경제부

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