• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.247-252
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• 2022

The arial parts of Artemisia argyi were extracted with methanol : water (70:30), and the concentrates was partitioned into EtOAc (ethyl acetate), n-BuOH (normal butanol), and H₂O (water) fractions. The repeated silica gel and ODS (octadecyl silica gel) column chromatographies for EtOAc and n-BuOH fractions led to isolation of four flavonoids without any ambiguity based on intensive interpretation of several spectroscopic data including nuclear magnetic resonance, and mass spectrometry. The chemical structure of the isolated compounds revealed to (2S)-naringenin (1), 3-methylkaempferol (2), 3,3'-dimethylquercetin (3), and 3,3',4'-trimethylquercetin (4). These four compounds were first isolated from A. argyi through this study. In this study, four compounds isolated from A. argyi showed an increase in glutathione mean and a decrease in glutathione heterogeneity so that the compounds uniformly raised the intracellular glutathione (GSH) level. Based on these results, it is considered that it can be used as a functional pharmacological material.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.492-502
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• 2023

This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺), hydroxyl (·OH), and superoxide (O₂^-) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher ·OH and O₂^- radical scavenging activities, compared with DPPH and ABTS⁺ radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.