Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Isolation of Hyaluronidase Inhibitory Component from the Roots of Astraglus membranaceus Bunge (Astragali Radix)

  • Lee, Yun-Mi (Department of Biological Engineering, Inha University) ;
  • Choi, Soo-Im (Department of Biological Engineering, Inha University) ;
  • Lee, Jae-Won (Department of Biological Engineering, Inha University) ;
  • Jung, Sun-Mi (Department of Biological Engineering, Inha University) ;
  • Park, Sang-Min (Department of Biological Engineering, Inha University) ;
  • Heo, Tae-Ryeon (Department of Biological Engineering, Inha University)
  • Published : 2005.04.30
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Abstract

In order to isolate hyaluronidase (HAase) inhibitor from Astragali radix (AR), dried roots were extracted with ethanol, prior to sequential fractionations with n-hexane, chloroform, ethyl acetate, n-butanol, and aqueous fractions. The n-butanol soluble fraction was found to exhibit the most pronounced inhibitory effect (68%) on HAase, and the active components were separated using various chromatographic methods, including column chromatography and preparative HPLC. The active component was isolated from the n-butanol soluble fraction of AR and was structurally identified as calycosin-7-O-${\beta}$-D-glucopyranoside by LC-MS, IR, $^1H$ NMR, and $^{13}C$ NMR analysis. The $IC_{50}$ of calycosin-7-O-${\beta}$-D-glucopyranoside's HAase activity was found to be 3.7 mg/mL.

Keywords

References

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