Biological Activities of Hot Water Extracts from Euonymus alatus Leaf

화살나무 잎 열수추출물의 생리활성

  • Published : 2007.10.31

Abstract

This study was performed to investigate the biological activities of roasted (RE) and non-roasted (NRE) hot water extract samples from Euonymus alatus leaf by measuring DPPH radical scavenging, total polyphenol content, hydroxyl radical scavenging, superoxide dismutase (SOD)-like activity, anti-inflammatory activity, and inhibitory effects on ${\alpha}-amylase$ and ${\alpha}-glucosidase$ in vitro. The $IC_{50}$ values fur DPPH free radical scavenging activity of the NRE and RE hot water extracts were $19.1{\mu}g/mL$ and $21.9{\mu}g/mL$, respectively, and their total polyphenol contents were estimated as 9.6 mg/g for NRE and 10.6 mg/g for RE. Both NRE and RE scavenged the hydroxyl radical in a concentration-dependent manner, but their activities were lower than that of BHA. It was also shown that SOD-like activity was dependent on NRE and RE concentration, and the SOD-like activity of NRE was slightly higher than that of RE. The highest SOD-like activity obtained from NRE was 20% at a concentration of 3 mg/mL. Neither NRE nor RE seemed to have an effect on ${\alpha}-amylase$ and ${\alpha}-glucosidase$ inhibition. Finally, the hot water extracts of NRE and RE significantly decreased the concentration of LPS-induced NO in RAW 264.7 cells, indicating anti-inflammatory activity.

화살나무잎을 이용하여 열수추출물에 대한 항산화활성 및 생리 활성과 화살나무잎을 고온에서 덖음처리시 가열처리가 화살나무잎의 생리활성 물질에 미치는 영향을 검토하기 위해 덖음처리 한 것과 덖음처리하지 않은 시료에 대한 항산화 활성, ${\alpha}-amylase,\;{\alpha}-glucosidase$ 및 염증억제효과를 분석하였다. 화살나무잎 열수추출물에 대한 총폴리페놀 함량은 덖음처리하지 않은 시료 10.6 mg/g, 덖음 처리한 시료 9.6 mg/g로 덖음처리하지 않은 시료가 다소 높게 나타났다. DPPH 라디칼 소거능은 덖음처리 하지 않은 시료의 항산화 활성$(19.1{\mu}g/mL)$이 덖음처리한 시료$(21.9{\mu}g/mL)$보다도 좋은 활성을 보여주었다. Hydroxyl 라디칼 소거능은 덖음처리한 시료와 덖음처리하지 않은 시료, 모두 농도의 증가에 따라 hydroxyl radical이 감소하는 경향을 보여주어 농도 의존적인 저해효과를 나타냈다. SOD유사활성은 농도에 의존하는 경향을 보여주었고, 화살나무 잎의 열수추출물에 대한 대조구인 ascorbic acid의 경우, 3 mg/mL에서 52%의 SOD 유사활성을 보인 반면, 덖음처리하지 않은 시료가 20%, 덖음처리한 시료가 18%로 덖음처리하지 않은 시료가 다소 높은 SOD 유사활 성도를 나타내었다. ${\alpha}-Amylase$ 저해효과는 화살나무 잎의 열수추출물은 농도의 증가에 따라 효과가 낮아졌고, 덖음처리한 시료가 덖음처리하지 않은 것에 비해 다소 좋은 효과를 보여주었다. 그러나 ${\alpha}-glucosidase$ 저해효과에 대한 활성은 거의 없었다. 대식세포 Raw 264.7세포를 이용한 화살나무잎 열수추출물의 항염증활성 효과는 LPS로 활성화시킴과 동시에 화살나무잎 열수추출물을 첨가하고 18시간 경과한 후 생성된 NO의 양을 측정하여, 덖음처리한 시료와 덖음처리하지 않은 시료 모두에서 농도의존적인 NO 생성억제효과가 확인되었다. MIT를 이용한 화살나무잎 열수추출물의 세포생존율은 덖음처리하지 않은 시료의 경우, 열수추출물의 첨가량이 증가하여도 세포생존율이 일정하게 나타났지만, 덖음처리 한 시료는 열수추출물의 첨가량 증가와 함께 세포생존율이 감소하였다.

Keywords

References

  1. Fridorich I. The biological activity of oxygen radicals. Science 201: 875-881 (1978) https://doi.org/10.1126/science.210504
  2. Imalay IA, Limm S. DNA damage and oxygen radical toxicity. Science 240: 1302-1309 (1989) https://doi.org/10.1126/science.3287616
  3. Ames BN, Shigenaga MK, Hagen TM. Oxidants antioxidants and the degenerative disease of aging. P. Natl. Acad. Sci. USA 90: 7915-7922 (1993)
  4. Mccord JM. Oxygen derived radicals: A link between repercussion injury and inflammation. Fed. Proc. 46: 2402-2406 (1987)
  5. Halliwell B, Murcia MA, Chirico S, Aruoma OI. Free radicals and antioxidants in food and in vivo: What they do and how they work. Crit. Rev. Food Sci. 35: 7-20 (1995) https://doi.org/10.1080/10408399509527682
  6. Thomas MJ. The role of free radicals and antioxidants: How do you know that they are working? Crit. Rev. Food Sci. 35: 21-39 (1995) https://doi.org/10.1080/10408399509527683
  7. Lee JR, Jung JD, Lee JI, Song YM, Jin SK, Kim IS, Kim HY, Lee JH. The effects of emulsion type sausages containing mulberry leaf and persimmon leaf powder on lipid oxidation, nitrite, VBN, and fatty acid composition. Korean J. Food Sci. Ani. Resour. 23: 1-8 (2003)
  8. Han YB. Hankuk Yasaeng Sikyong Sikmul Jawon II (Wild Edible Plant Resources in Korea II). Korea University Press, Seoul, Korea. pp. 347-351 (2003)
  9. Huang KC. The Pharmacology of Chinese Herb. CRC Press, Inc., Boca Raton, FL, USA. pp. 93-94 (1993)
  10. Lee JH, Shin SJ, Moon Y, Lee DK. Reduction of doxorubicin induced tissue damage by Euonymus alatus extract. Korean J. Immunol. 18: 253-263 (1996)
  11. Chung HS, Jeong HJ, Kim JS, Jeong SI, Kim KS, Kim KS, Kang BK, Ahn JW, Back SH, Kim HH. Activation of inducible nitric oxide synthase by Euonymus alatus in mouse peritoneal macrophages. Clin. Chim. Acta 318: 113-120 (2002) https://doi.org/10.1016/S0009-8981(01)00808-7
  12. Kim JM, Yang HH, Choi MS. 1994. Effect of Euonymus alatus on the tumorigenesis and immune response. Korean J. Vet. Public Health 18: 79-85 (1994)
  13. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am. J. Enol. Viticult. 16: 144-158 (1965)
  14. Gutteridge JM. Reactivity of hydroxyl and hydroxyl like radicals discriminated by release of thiobarbituric acid reactive material from deoxy sugars, nucleosides, and benzoate. Biochem. J. 224: 761-767 (1984) https://doi.org/10.1042/bj2240761
  15. Marklund S, Marklund G. Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 468-474 (1974)
  16. Murakami A, Gao G, Kim OK, Omura M, Yano M, Ito I, Furukawa H, Jiwajinda S, Koshimizu K, Ohigashi H. Identification of courmarins from the fruit of Citrus hystrix DC as inhibitor of nitric oxide generation in mouse macrophage Raw 264.7 cells. J. Agr. Food Chem. 47: 333-339 (1999) https://doi.org/10.1021/jf980523e
  17. Mosmann T. Rapid colorimetric assay for cellular growth and survival: Application to proliferation and cytotoxic assay. J. Immunol. Methods 65: 55-63 (1993)
  18. Park JH, Kim YO, Jung JM, Seo JB. Effect on quality of panfried green tea at different pan-frying conditions. J. Bio. Environ.Control 15: 90-95 (2006)
  19. Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower. J. Korean Soc. Food Sci. Nutr. 29: 1127-1132 (2000)
  20. Whang HJ, Han WS, Yoon KR. Quantitative analysis of total phenolic content in apple. Anal. Sci. Technol. 14: 377-383 (2001)
  21. Jeon JR. Park GS. Korean green tea by Ku Jeong Ku Po's 1. Analysis of general compositions and chemical composition. Korean J. Soc. Food Sci. 15: 95-101 (1999)
  22. Choi SH, Lee BH, Choi HD. Analysis of catechin contents in commercial green tea by HPLC. J. Korean Food Sci. Nutr. 21: 386-389 (1992)
  23. Choi CH, Song ES, Kim JS, Kang MH. Antioxidative activites of Castanea crenata Flos. methanol extracts. Korean J. Food Sci. Technol. 35: 1216-1220 (2003)
  24. Kand YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 33: 626-632 (1996)
  25. Kim JG, Kang YM, Eum GS, Ko YM, Kim TY. Antioxidative activity and anti-microbial activity of extracts from medicinal plants (Akebia quinate Decaisn, Scirus fluviatilis A. Gray, Gardenia jasminoides for. Grandiflora Makino). J. Agr. Life Sci. 37: 69-75 (2003)
  26. Kuramoto T. Development and application of food materials from extract such as SOD. Up-to-date Food Process. 27: 22-23 (1992)
  27. Carrascosa JM, Moleto JC, Fermin Y, Martinez C, Andes A, Satrustegui J. Effect of chronic treatment with acabose on glucose and lipid metabolism in obese diabetic Wistar rats. Diabetes Obes. Metab. 3: 240-248 (2001) https://doi.org/10.1046/j.1463-1326.2001.00102.x
  28. Scheen AJ. Clinical efficacy of acabose in diabetes mellitus, a critical review of controlled trials. Diabetes Metab. 24: 311-320 (1998)
  29. Ding AH, Nathan CF, Stuhr DJ. Release of reactive nitrogen intermediates and reactive oxygen intermediates from mouse peritoneal macrophages. J. Immunol. 141: 2407-2412 (1988)
  30. Liang YC, Huang YT, Tsai SH, Lin-shiau SY, Chen CF, Lin JK. Suppression of inducible cyclooxygenase and inducible nitric oxide synthase by apigenin and related flavonoids in mouse macrophase. Carcinogenesis 20: 1945-1952 (1999) https://doi.org/10.1093/carcin/20.10.1945
  31. Ko YS, Lee IS. Quantitative analysis of free amino: Acids and free sugars in steamed and roasted green tea by HPLC. J. Korean Soc. Food Sci. Nutr. 14: 301-304 (1985)
  32. Kwak EJ, Jo IJ, Sung KS, Ha TY. Effect of hot water extracts of roasted Rhus verniciflua stokes on antioxidant activity and cytotoxicity. J. Korean Soc. Food Sci. Nutr. 34: 784-789 (2005) https://doi.org/10.3746/jkfn.2005.34.6.784