Anti-inflammatory effects of ethyl acetate fraction of unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) on lipopolysaccharide-stimulated RAW 264.7 cells

지방질다당류로 자극한 RAW 264.7 세포에서 청도반시 땡감 에틸 아세테이트 분획물의 항염증 효과

  • Park, Ye Bin (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Jeong, Ha-Ram (Department of Food Science and Biotechnology, Kyung Hee University) ;
  • Lee, Seung Hwan (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Taewan (Department of Food Science and Biotechnology, Andong National University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee University)
  • 박예빈 (경희대학교 식품생명공학과) ;
  • 정하람 (경희대학교 식품생명공학과) ;
  • 이승환 (안동대학교 식품생명공학과) ;
  • 김태완 (안동대학교 식품생명공학과) ;
  • 김대옥 (경희대학교 식품생명공학과)
  • Received : 2018.12.28
  • Accepted : 2019.02.02
  • Published : 2019.02.28


Unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) is a by-product produced when thinning out the superfluous fruit of persimmon. We investigated whether unripe astringent persimmon has antioxidative and anti-inflammatory effects. Unripe astringent persimmon extract was fractionated sequentially in n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction had the highest total phenolic content, total flavonoid content, and antioxidant capacity compared to those of the other fractions. Pretreatment of lipopolysaccharide-stimulated RAW 264.7 macrophages with the ethyl acetate fraction reduced nitric oxide, interleukin-6, and intracellular oxidative stress in a dose-dependent manner. Ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis revealed gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, quercetin-3-O-glucoside, quercetin, and p-coumaric acid as the phenolic compounds of the ethyl acetate fraction. Collectively, these findings suggest that unripe astringent persimmon is a source of functional materials that can promote antioxidative and anti-inflammatory effects.


antioxidant capacity;by-product;cytokine;oxidative stress;phenolic compound

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Fig. 1. Inhibitory effects of the ethyl acetate fraction from unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo- Bansi) on nitrite production in lipopolysaccharide (LPS)- stimulated RAW 264.7 cells.

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Fig. 2. Inhibitory effects of the ethyl acetate fraction from unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo- Bansi) on inflammatory cytokine interleukin 6 (IL-6) production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells.

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Fig. 3. Effects of the ethyl acetate fraction from unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo- Bansi) on intracellular oxidative stress in RAW 264.7 cells against oxidative stress induced with AAPH using the DCFHDA assay.

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Fig. 4. UPLC-ESI-MS/MS chromatogram of the ethyl acetate fraction from unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi).

Table 1. Total phenolic and flavonoid contents, and antioxidant capacities of five fractions of unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi)

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Table 2. Identification of phenolic compounds in the ethyl acetate fraction of unripe astringent persimmon (Diospyros kaki Thunb. cv.Cheongdo-Bansi) using UPLC-ESI-MS/MS

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Supported by : 한국임업진흥원


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