Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
권호 표지

Assessment on Antioxidant Properties of Oplopanax elatus Nakai in vitro

  • Kim, Jun-Heong (Bioherb Research Institute, Kangwon National University) ;
  • Eom, Seok-Hyun (College of Bioscience & Biotechnology, Kangwon Natl. Univ.) ;
  • Lee, Han-Shin (College of Bioscience & Biotechnology, Kangwon Natl. Univ.) ;
  • Kim, Jae-Kwang (National Institute of Agricultural Biotechnology, RDA) ;
  • Yu, Chang-Yeon (Bioherb Research Institute, Kangwon National University) ;
  • Kwon, Yong-Soo (College of Phamacy, Kangwon National University) ;
  • Lee, Ju-Kyong (Bioherb Research Institute, Kangwon National University) ;
  • Kim, Myong-Jo (Bioherb Research Institute, Kangwon National University)
  • Published : 2007.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of Oplopanax elatus have known to various pharmaceutical therapies. However, chemical prosperities in the plant are rarely investigated. In order to detect biological activity, we evaluated the antioxidant activity of five fractions from methanolic extracts in each part of O. elatus. Also, contents of polyphenols and polysaccharides were measured. Five fractions were of sub-fractions using n-hexane, ethyl-acetate, n-butanol, and water from methanolic extracts. Ethylacetate and n-butanol fractions from stem and root exhibited strong antioxidant activity and high total phenolics content. On the HPLC analysis, ten free phenolics, including p-hydroxybenzoic acid, chlorogenic acid, caffeic acid, syringic acid, p-cou maric acid, ferulic acid, naringin, hesperidin, quercetin and trans-cinnamic acid, were identified from the fractions and were shown to different quantitative proportions. Furthermore, ethylacetate and n-butanol fraction had the highest amount of chlorogenic acids, one of the cinnamic acid derivatives possessing pharmacological properties. These results indicated that the fractions of O. elatus, as well as methanolic extracts, could be used as natural antioxidative ingredients.

Keywords

References

  1. Abdul-Hamid A, Md Shah Z, Muse R, Mohamed S (2002) Characterization of anti oxidative activities of various extracts of Centella asiatica (L) Urban. Food Chemistry. 77:465-469 https://doi.org/10.1016/S0308-8146(01)00384-3
  2. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature. 26:1199-1200
  3. Coruh N, Sagdicoglu Celep AG, Ozgokce F (2007) Antioxidant properties of Prangos ferulacea (L.) Lindl., Chaerophyllum macropodum Boiss. and Heracleum persicum Desf. from Apiaceae family used as food in Eastern Anatolia and their inhibitory effects on glutathione-S-transferase. Food Chemistry. 100:1237-1242 https://doi.org/10.1016/j.foodchem.2005.12.006
  4. Coleman MD, Fernandes S, Khanderia LA (2003) A preliminary evaluation of a novel method to monitor a triple antioxidant combination (vitamins E,C and ${\alpha}$-lipoic acid) in diabetic volunteers using in vitro methaemoglobin formation. Environ. Toxicol. Pharmacol. 14:69-75 https://doi.org/10.1016/S1382-6689(03)00027-9
  5. Do JR, Lee HO, Lee SK, Noh KB, Lee SD, Lee KS (1993) Comparisons of acidic polysaccharide content in various ginseng species and parts. Korean J. Ginseng Sci. 17:145-147
  6. Ferreira, A, Proenca C, Serralheiro MLM, Araujo MEM (2006) The in vitro screening for acetylcholinesterase inhibition and antioxidant activity of medicinal plants from Portugal. Journal of Ethnopharmacology. 108:31-37 https://doi.org/10.1016/j.jep.2006.04.010
  7. Grice HC (1988) Safety evaluation ofbutylated hydroxyanisole from the perspective of effects on forestomach and oesophageal squamous epithelium. Food and Chemical Toxicology. 26:717-723 https://doi.org/10.1016/0278-6915(88)90072-5
  8. Inatani R, Nakatani N, Fuwa H (1983) Antioxidative effect of the constituents of rosemary (Rosmarinus ojficinalis L.) and their derivatives. Agric. Biol. Chem. 47:521-528 https://doi.org/10.1271/bbb1961.47.521
  9. Kinsella JE, Frankel EN, German JB, Kanner J (1993) Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology. 4:85-89 https://doi.org/10.1016/0924-2244(93)90194-F
  10. Kobayashi A, Koguchi Y, Takahashi S, Kanzaki H, Kawazu K (1993) ST-1, a novel radical scavenger from fungus F-124. Biotech. Biochem. 57:1034-1046 https://doi.org/10.1271/bbb.57.1034
  11. Komali AS, Zheng Z, Shetty K (1999) A mathematical model for the growth kinetics and synthesis of phenolics in oregano (Origanum vulgare) shoot cultures inoculated with Pseudomonas species. Process Biochemistry. 35:227-235
  12. Lee JH, Shim JS, Lee JS, Kim MK, Chung MS, Kim KH (2006). Pectin-like acidic polysaccharide from Panax ginseng with selective antiadhesive activity against pathogenic bacteria. Carbohydrate Research. 341:1154-1163 https://doi.org/10.1016/j.carres.2006.03.032
  13. Lim JD, Yu CY, Kim MJ, Yun SJ, Lee SJ, Kim NY, Chung IM (2004). Comparison of SOD activity and phenolic compound contents in various Korean medicinal plants. Korean J. Medicinal Crop Sci. 12:191-202
  14. Maria AA, Panagiotis K, Vassilios PP, Andreana NA, Dimitrios B (2006) Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis). Food Chemistry. 94:19-25 https://doi.org/10.1016/j.foodchem.2004.09.047
  15. Me HM, Li CG, Su ZW, Wang NP, Zhao JX;Jiang YG (1987) Studies on chemical constituents and antifungal activities of essential oil from Oplopanax elatus Nakai in Chinese. Yao xue xue baa Acta Pharaceutica Sinica 22:549-52
  16. Moller JKS, Madsen HL, Altonen T, Skibsted LH (1999) Dittany (Origanum dictamnus) as a source of water extractable antioxidants. Food Chemisty. 64:215-219 https://doi.org/10.1016/S0308-8146(98)00143-5
  17. Parejo I, Viladomat F, Bastida J, Rosas-Romero A, Flerlage N, Burillo J (2002) Comparison between the radical scavenging activity and antioxidant activity of six distilled and nondistilled Mediterranean herbs and aromatic plants. Journal of Agricultural and Food Chemistry. 50:6882-6890 https://doi.org/10.1021/jf020540a
  18. Pyo YH, Lee TC, Logendra L, Rogen RT (2004) Antioxidant activity and phenolic compounds of swiss chard(Beta vulgaris subspecies cycla) extracts. Food Chemistry. 85:19-26 https://doi.org/10.1016/S0308-8146(03)00294-2
  19. Qi HM, Zhang QB, Zhao TT, Chene R, Zhang H, Niu XZ (2005) Antioxidant activity of different sulfate content derivatives of polysaccharide extracted from Ulva pertusa (Chlorophyta) in vitro. International Journal of Biological Macromolecules. 37:195-199 https://doi.org/10.1016/j.ijbiomac.2005.10.008
  20. Rao RSP, Muralikrishna G (2006) Water soluble feruloyl arabinoxylans from rice and ragi: Chnges upon malting and their consequence on antioxidant activity. phytochemistry. 67:91-99 https://doi.org/10.1016/j.phytochem.2005.09.036
  21. Rehman Z, Habib F, Shah WH (2004) Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry. 85:215-220 https://doi.org/10.1016/j.foodchem.2003.06.015
  22. Rodriguez-Delgado MA, Malovana S, Perez JP, Borges T, Garcia Montelongo FJ (2001) Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection. Journal of Chroma tography. 912:249-257 https://doi.org/10.1016/S0021-9673(01)00598-2
  23. Slinkard K, Singleton VL (1977) Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture. 28:49-55
  24. VandenBerg R, Haenen GR MM, VandenBerg H, Bast A (1999) Food Chemistry. 66:511 https://doi.org/10.1016/S0308-8146(99)00089-8
  25. Velioglu YS, Mazza G, Gao L, Oomah BD (1998) Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46:4113-4117 https://doi.org/10.1021/jf9801973
  26. Wang GS, Yang XH, Xu JD (2004) Structures of four new triterpenoid saponins from the leaves of Oplopanax elatus Nakai. Yao Xue Bao. 39:354-358
  27. Yen GC, Chen HY (1995) Antioxidant activity of various tea extracts in relation to their antimutagenicity. Journal of Agricultural and Food Chemistry. 43:27-32 https://doi.org/10.1021/jf00049a007
  28. Yen GC, Hseih CL (1998) Antioxidant activity of extracts from Du-Zhong(Eucoma ulmoides) toward various lipid peroxidation models in vitro. Journal of Agricultural and Food Chemistry.46:3952-3957 https://doi.org/10.1021/jf9800458
  29. Zhang HG, Wu GX, Zhang YM (1993) Chemical constituents from stems of Oplopanax elatus Nakai. Zhongguo Zhong Yao Za Zhi. 18:104-105
  30. Zhang YH, Zhong JJ, Yu JT (1996) Enhancement of ginseng saponin production in suspension cultures of Panax notoginseng manipulation of medium sucrose. Journal of Biotechnology. 51:49-56 https://doi.org/10.1016/0168-1656(96)01560-X