DOI QR코드

DOI QR Code

Antioxidant Activity and NO Inhibitory Effect of Bioconverted Medicinal Material Using Germinated Green Rice and Hericium erinaceus Mycelium

발아녹미와 노루궁뎅이 버섯 균사체를 이용한 생물전환 약용 신소재의 항산화 활성 및 NO 생성 억제 효능

  • 이영민 (건국대학교 의생명화학전공) ;
  • 김인숙 (건국대학교 의생명화학전공) ;
  • 미툰 고쉬 (건국대학교 의생명화학전공) ;
  • 홍성민 (건국대학교 의생명화학전공) ;
  • 이택환 (안국건강연구소) ;
  • 이동희 ((재)경북바이오산업연구원) ;
  • 임병우 (건국대학교 의생명화학전공)
  • Received : 2017.07.28
  • Accepted : 2017.08.30
  • Published : 2017.10.30

Abstract

Background: Hericium erinaceus is considered a functional food and potential medicinal source. The present study was conducted to examine the potential antioxidant and anti-inflammatory activities of carried out with water and ethanol extracts of Hericium erinaceus grown on germinated green rice (HEGR-W and HEGR-E, respectively) and the water and ethanol extracts of germinated green rice (GR-W and GR-E, respectively) as potential medicinal resources or antioxidant and anti-inflammatory agents. Methods and Results: The total phenolic and flavonoid contents, DPPH, and ABTS activity, reducing power, DNA protective activity, cell viability, and NO production were investigated. The total phenolic and flavonoid contents were highest in HEGR-E ($66.53{\pm}2.40 mg{\cdot}GAE/100g$ and $82.12{\pm}7.10mg{\cdot}CE/100g$ respectively). HEGR-E exhibited high DPPH ($44.70{\pm}1.28%$) and, ABTS ($44.70{\pm}1.28%$) activity and reducing power (0.219). HEGR and GR extracts showed protective activity against DNA damage. The cytotoxicity of HEGR and GR in RAW264.7 cells and LPS-induced RAW264.7 cells was low. HEGR-E and GR-W exhibited anti-inflammatory effects through a 28% inhibition of NO production in LPS-induced RAW264.7 cells. Conclusions: These results suggested that the extracts of Hericium erinaceus grown on germinated green rice could be a potential medicinal material with natural antioxidant and NO inhibitory properties.

Keywords

References

  1. Alan C, Jennifer B, Azlina AA, Amanda JS, Helena SR, Gareth IJ, Christine AE and Michael EL. (2000). Antioxidant flavonols from fruits, vegetables and beverages: Measurements and bioavailability. Biological Research. 33:79-88.
  2. An CS, Choi SY, Jin HL, Jeon YH, Hur SJ, Kim IH, Park GD, Jeoung YJ and Lim BO. (2009). Immunomodulatory effects of Phellinus linteus extracts on liver damage induced by carbon tetrachloride in rats. Korean Journal of Medicinal Crop Science. 17:217-222.
  3. Choi SP, Kang MY and Nam SH. (2004). Inhibitory activity of the extracts from the pigmented rice brans on inflammatory reactions. Journal of the Korean Society for Applied Biological Chemistry. 47:222-227.
  4. Choi SW, Nam SH and Choi HC. (1996). Antioxidative acticity of ethanolic extracts of rice bran. Food and Biotechnology. 5:305-309.
  5. Dutta AK, Gope PS, Banik S, Makhnoon S, Siddiquee MA and Kabir Y. (2012). Antioxidant properties of ten high yielding rice varieties of Bangladesh. Asian Pacific Journal of Tropical Biomedicine. 2:S99-S103. https://doi.org/10.1016/S2221-1691(12)60137-3
  6. Guo YJ, Deng GF, Xu XR, Wu S, Li S, Xia EQ, Li F, Chen F, Ling WH and Li HB. (2012). Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macrofungi. Food and Function. 3:1195-1205. https://doi.org/10.1039/c2fo30110e
  7. Heim KE, Tagliaferro AR and Bobilya DJ. (2002). Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships. The Journal of Nutritional Biochemistry. 13:572-584. https://doi.org/10.1016/S0955-2863(02)00208-5
  8. Hippeli S and Elstner EF. (1999). Inhibition of biochemical model reactions for inflammatory processes by plant extracts: A review on recent developments. Free Radical Research. 31:S81-S87. https://doi.org/10.1080/10715769900301361
  9. Jeong EJ, Sung SH, Kim J, Kim SH and Kim YC. (2008). Rhus verniciflua stokes attenuates glutamate-induced neurotoxicity in primary cultures of rat cortical cells. Natural Product Sciences. 14:156-160.
  10. Jeong SJ, Kim KH and Yook HS. (2015). Whitening and antioxidant activities of solvent extracts from hot-air dried Allium hookeri. Journal of the Korean Society of Food Science and Nutrition. 44:832-839. https://doi.org/10.3746/jkfn.2015.44.6.832
  11. Jin JH, Kim JS, Kang SS, Son KH, Chang HW and Kim HP. (2010). Anti-inflammatory and anti-arthritic activity of total flavonoids of the roots of Sophora flavescens. Journal of Ethnopharmacology. 127:589-595. https://doi.org/10.1016/j.jep.2009.12.020
  12. Jung MJ, Yin Y, Heo SI and Wang MH. (2008). Antioxidant and anticancer activities of extract from Artemisia capillaries. Korean Journal of Pharmacognosy. 39:194-198.
  13. Kawagishi H, Shimada A, Hosokawa S, Mori H, Sakamoto H, Ishiguro Y, Sakemi S, Bordner J, Kojima N and Furukawa S. (1996). Erinacines E, F, and G, stimulators of nerve growth factor(NGF)-synthesis, from the mycelia of Hericium erinaceum. Tetrahedron Letters. 37:7399-7402. https://doi.org/10.1016/0040-4039(96)01687-5
  14. Kim BW, Kim JI, Kim HR and Byun DS. (2014). Antiinflammatory effect of an ethyl acetate fraction from Myagropsis yendoi on lipopolysaccharides-stimulated RAW264.7 cells. The Korean Society of Fisheries and Aquatic Science. 47:527-536. https://doi.org/10.5657/KFAS.2014.0527
  15. Kim DE, Choi KO, Kang WS, Lim JD and Ko SH. (2010a). Up-to-date food processing technologies for herbal medicine. Korean Journal of Medicinal Crop Science. 18(supplement 2):93-102.
  16. Kim DH, Park SR, Debnath T, Hasnat MDA, Pervin M and Lim BO. (2013). Evaluation of the antioxidant activity and anti-inflammatory effect of hericium erinaceus water extracts. Korean Journal of Medicinal Crop Science. 21:112-117. https://doi.org/10.7783/KJMCS.2013.21.2.112
  17. Kim DJ, Oh SK, Yoon MR, Chun AR, Hong HC, Lee JS and Kim YK. (2010b). Antioxidant compounds and antioxidant activities of the 70% ethanol extracts from brown and milled rice by cultivar. Journal of the Korean Society of Food Science and Nutrition. 39:467-473. https://doi.org/10.3746/jkfn.2010.39.3.467
  18. Kim YD, Ha KY, Lee KB, Shin HT and Cho SY. (1998). Varietal variation of anthocyanin content and physicochemical properties in colored rice. Korean Journal of Breeding Science. 30:305-308.
  19. Lee SJ, Kim EK, Oh HJ, Kwon HJ, Hwang JW, Moon SH, Jeon BT, Park PJ and Lim BO. (2011). Free radical scavenging activity and protective effect against $H_2O_2$-induced stress in neuronal cells of enzymatic extracts from Sarcodon aspratus. Korean Journal of Medicinal Crop Science. 19:77-82. https://doi.org/10.7783/KJMCS.2011.19.2.077
  20. Nam SH, Chang SM and Kang MY. (2003). Varietal difference in antioxidative activity of ethanolic extracts from colored rice bran. Journal of the Korean Society of Agricultural Chemistry and Biotechnology. 46:16-22.
  21. Nathan C. (1992). Nitric oxide as a secretory product of mammalian cells. The FASEB Journal. 6:3051-3064. https://doi.org/10.1096/fasebj.6.12.1381691
  22. Nieva Moreno MI, Isla MI, Sampietro AR and Vattuone MA. (2000). Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. Journal of Ethnopharmacology. 71:109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
  23. Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I and Sato T. (2002). Polymeric procyanidins as radicalscavenging components in red-hulled rice. Journal of Agriculture and Food Chemistry. 50:7524-7529. https://doi.org/10.1021/jf025841z
  24. Park JH. (2015). Quality and antioxidative properties of popped brown and pigmented waxy rice for making 'Ssalyeotgangjeong'. Master Thesis. Chonnam National University. p.1-76.
  25. Rhee SG. (2006). $H_2O_2$, a necessary evil for cell signaling. Science. 312:1882-1883. https://doi.org/10.1126/science.1130481
  26. Seo KH, Kim YH, Lee YM, Ghosh M, Park KM, Park DH, Kim JS and Lim BO. (2017). Evaluation of anti-oxidant and anti-inflammatory activities of Ganoderma iucidum cultured on hulled barley. Korean Journal of Medicinal Crop Science. 25:29-36. https://doi.org/10.7783/KJMCS.2017.25.1.29
  27. Seo SJ, Choi Y, Lee SM, Kong S and Lee J. (2008). Antioxidant activities and antioxidant compounds of some specialty rices. Journal of the Korean Society of Food Science and Nutrition. 37:129-135. https://doi.org/10.3746/jkfn.2008.37.2.129
  28. Soe JS, Lee TH, Lee SM, Lee SE, Seong NS and Kim J. (2009). Inhibitory effects of methanolic extracts of medicinal plants on nitric oxide production in activated macrophage RAW264.7 cells. Korean Journal of Medicinal Crop Science. 17:173-178.
  29. Tian B and Hua Y. (2005). Concentration-dependence of prooxidant and antioxidant effects of aloin and aloe-emodin on DNA. Food Chemistry. 91:413-418. https://doi.org/10.1016/j.foodchem.2004.06.018
  30. Tizard IR. (1986). Immunology: An introduction inflammation. (2th ed.). Saunders College Publishing. New York. NY, USA. p.423-441.
  31. Tsegaye Z. (2015). Growing of oyster mushrooms using agricultural residues at Ethiopian biodiversity institute Addis Ababa, Ethiopia. Academia Journal of Microbiology Research. 3:14-21.
  32. Vauzour D, Rodriguez-Mateos A, Corona G, Oruna-Concha MJ and Spencer JPE. (2010). Polyphenols and human health: Prevention of disease and mechanisms of action. Nutrients. 2:1106-1131. https://doi.org/10.3390/nu2111106
  33. Wadsworth TL and Koop DR. (1999). Effects of the wine polyphenolics quercetin and resveratrol on pro-inflammatory cytokine expression in RAW264.7 macrophages. Biochemical Pharmacology. 57:941-949. https://doi.org/10.1016/S0006-2952(99)00002-7
  34. Wang XJ, Sun H and Liu ZS. (1994). Quantitative analysis of 6,7-dimethylesculetin and capillarisine in Artemisia capillaris thunb. and prescriptions containing the crude drug. China Journal of Chinese Materia Medica. 19:667-670.
  35. Xie QW, Whisnant R and Nathan C. (1993). Promoter of the mouse gene encoding calcium-independent nitric oxide synthase confers inducibility by interferon $\gamma$ and bacterial lipopolysaccharide. Journal of Experimental Medicine. 177:1779-1784. https://doi.org/10.1084/jem.177.6.1779
  36. Yildirim A, Mavi A and Kara AA. (2001). Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. Journal of Agricultural and Food Chemistry. 49:4083-4089. https://doi.org/10.1021/jf0103572