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http://dx.doi.org/10.9721/KJFST.2021.53.3.296

Comparative study of antioxidant and anti-neuroinflammatory activity of leaf extracts of three different species of Bamboos in different extraction solvents containing caffeic acid, p-coumaric acid and tricin  

Kim, Yon-Suk (Department of Biotechnology, College of Biomedical & Health Science, Konkuk University)
Cho, Duk-Yeon (Department of Applied Life Sciences, Graduate School, BK21 Program, Konkuk University)
Kim, Mikyung (Taewoong Food)
Choi, Dong-Kug (Department of Biotechnology, College of Biomedical & Health Science, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.3, 2021 , pp. 296-303 More about this Journal
Abstract
The antioxidant and anti-neuroinflammatory activities of water, 30, 70, and 100% ethanol extracts of leaves of three different species of bamboo (Phyllostachys nigra, P. bambusoides, and Sasa borealis) were investigated. The levels of total polyphenol and flavonoid were measured, and antioxidant activity was evaluated using various antioxidant assays (DPPH, ABTS, and FRAP). Lipopolysaccharide (LPS)-induced BV2 microglial cell activation was used to evaluate the anti-neuroinflammatory properties of the bamboo leaf extracts. Treatment with both aqueous and ethanolic extracts showed no cytotoxicity in BV-2 microglial cells. Pre-treatment of BV-2 cells with bamboo leaf extracts significantly inhibited LPS-induced excessive production of nitric oxide in a dose-dependent manner. Moreover, phytochemical analysis based on the extraction solvent showed that caffeic acid, p-coumaric acid, and tricin are the principal constituents of all three bamboo leaf extracts. Therefore, our findings suggest that bamboo leaf extract contains potent antioxidants and anti-neuroinflammatory compounds that can be used as potential therapeutic agents for the treat neuroinflammatory diseases.
Keywords
bamboo leaf extract; caffeic acid; p-coumaric acid; tricin;
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Times Cited By KSCI : 2  (Citation Analysis)
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