• Title/Summary/Keyword: flavonoid compounds

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Analysis of Components in the Different Parts of Ailanthus altissima (가죽나무(Ailanthus altissima)의 부위별 성분 분석)

  • Lee, Yang-Suk
    • Food Science and Preservation
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    • v.15 no.2
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    • pp.261-268
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    • 2008
  • This study was carried out to analyze the components of the roots, stems, and leaves of Ailanthus altissima to obtain basic data on the nutritional and functional materials developed a functional food with A. altissima. Among the general components, crude ash (9.20%) in the roots, crude protein (11.36%) in leaves, and carbohydrates (81.74%) in stems were higher than other parts. The content of soluble protein was the highest 9,839.52 mg% in leaves. Reducing sugar and free sugar in roots were 1,813.94 mg% 1,140.20 mg% and 1,670.98 mg% 1,190.42 mg% in leaves, respectively. The contents of free amino acid (2,018.58 mg%) in roots were higher than leaves (1,070.88 mg%) and stems (427.55 mg%). Especially arginine (1,446.63 mg%) and aspartic acid (252.82 mg%) in roots were the highest. Total content of amino acid derivatives were 780.70 mg% in leaves and 430.95 mg% in roots. Especially, taurine was 61.68 mg% in roots. In the results of mineral analysis, the contents of Ca, K and Mg which account for 83% to 98% of mineral contents, were high in all parts. The polyphenol compounds in leaves and water extract of leaves were 821.58 mg% and 8,040.35 mg%. And contents of flavonoids were 2,501.67 mg% in leaves and 13,592.20 mg% in ethanol extract of leaves, respectively.

Antioxidant and Antimicrobial Effects of Solvent Fractions from Smilax china L. Leaves (청미래덩굴 잎(Smilax china L.) 용매 분획물의 항산화 및 항균 효과)

  • Kim, Joo-Young;Seoung, Gi-Un;Chung, Shin-Kyo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.10
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    • pp.1614-1618
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    • 2014
  • To utilize Smilax china L. leaves as a natural preservatives, solvent fractions from crude methanol extract were prepared and investigated their antioxidant and antimicrobial activities against Staphylococcus aureus. Antioxidant activities were examined by 1,1-diphenyl-1-picrylhydrazyl radical scavenging and ferric ion reducing antioxidant power assays. Ethyl acetate fraction from Smilax china L. leaves exhibited the strongest antioxidant and antimicrobial activities among the fractions (P<0.05), as well as the highest total phenolic and total flavonoid contents. Caffeic acid, ferulic acid, quercetin, and kaempferol contents in the ethyl acetate fraction from Smilax china L. leaves were determined by TLC and HPLC. In aqueous phase, as well as the n-butanol and n-hexane fractions, quercetin, ferulic acid, and kaempferol were detected in small amounts. Ferulic acid, which showed the highest content, is the major active compound from Smilax china L. leaves.

Flavonoid Luteolin Inhibits LPS-induced Type I Interferon in Primary Macrophages (플라보노이드 루테올린의 lippopolysacharide로 유도한 type 1 interferon 억제 효과)

  • Jung, Won-Seok;Bae, Gi-Sang;Cho, Chang-Re;Park, Kyoung-Chel;Koo, Bon-Soon;Kim, Min-Sun;Ham, Kyung-Wan;Jo, Beom-Yeon;Cho, Gil-Hwan;Seo, Sang-Wan;Lee, Si-Woo;Song, Ho-Joon;Park, Sung-Joo
    • Journal of Physiology & Pathology in Korean Medicine
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    • v.23 no.5
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    • pp.986-992
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    • 2009
  • Type I interferons (IFNs) are critical mediators of the innate immune system to defend viral infection. Interferon regulatory factor (IRF) and signal transducer and activator of transcription (STAT) play critical roles in type I IFN production in response to viral infection. Luteolin is natural polyphenolic compounds that have anti-inflammatory, cytoprotective and anti-carcinogenic effects. However, the mechanism of action and impact of luteolin on innate immunity is still unknown. In this study, we examined the effects of luteolin on the lipopolysacchride (LPS)-induced inflammatory responses. Luteolin inhibited Type I IFNs expression of mRNA and increased interleukin(IL)-10 expression of mRNA. Next, we examined the protective effects of IL-10 using IL-10 neutralizing antibody (IL-10NA). Blockade of IL-10 action didn't cause a significant reduction of Type I IFNs than LPS-induced luteolin pretreatment. Pretreatment of luteolin inhibited the level of IRF-1, and IRF-7 mRNA and the nuclear translocation of IRF-3. Also, luteolin reduced the activation of STAT - 1, 3. Theses results suggest that luteolin inhibits LPS-induced the production of Type I IFNS by both IRFs and STATs not IL-10 and may be a beneficial drug for the treatment of inflammatory disease.

Flavonoids Modulate the Proliferation of Neospora caninum in Glial Cell Primary Cultures

  • Matos, Rosan Barbosa De;Braga-de-Souza, Suzana;Pitanga, Bruno Pena Seara;Silva, Victor Diogenes Amaral Da;Jesus, Erica Etelvina Viana De;Pinheiro, Alexandre Morales;Costa, Maria De Fatima Dias;El-Bacha, Ramon Dos Santos;Ribeiro, Catia Suse De Oliveira;Costa, Silvia Lima
    • Parasites, Hosts and Diseases
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    • v.52 no.6
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    • pp.613-619
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    • 2014
  • Neospora caninum (Apicomplexa; Sarcocystidae) is a protozoan that causes abortion in cattle, horses, sheep, and dogs as well as neurological and dermatological diseases in dogs. In the central nervous system of dogs infected with N. caninum, cysts were detected that exhibited gliosis and meningitis. Flavonoids are polyphenolic compounds that exhibit antibacterial, antiparasitic, antifungal, and antiviral properties. In this study, we investigated the effects of flavonoids in a well-established in vitro model of N. caninum infection in glial cell cultures. Glial cells were treated individually with 10 different flavonoids, and a subset of cultures was also infected with the NC-1 strain of N. caninum. All of the flavonoids tested induced an increase in the metabolism of glial cells and many of them increased nitrite levels in cultures infected with NC-1 compared to controls and uninfected cultures. Among the flavonoids tested, 3',4'-dihydroxyflavone, 3',4',5,7-tetrahydroxyflavone (luteolin), and 3,3',4',5,6-pentahydroxyflavone (quercetin), also inhibited parasitophorous vacuole formation. Taken together, our findings show that flavonoids modulate glial cell responses, increase NO secretion, and interfere with N. caninum infection and proliferation.

Comparative Study of Protocorm-like body and Multiple Shoots from Dendrobium Candidum on Biological Activities (철피석곡의 원괴체상구체 및 다신초 추출물의 생리활성에 관한 비교 연구)

  • Park, Chang-Min;Kwon, Ju-Chan;Han, Na-Kyeong;Joung, Min-Seok;Paek, Kee-Yoeup;Choi, Jong-Wan
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.40 no.1
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    • pp.29-36
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    • 2014
  • Dendrobium candidum is one of the well-known orchid on traditional and rare medicinal herb in China. We artificially cultured protocorm-like body and multiple shoots using the bioreactor culture system from Dendrobium candidum and experimented an efficacy as a cosmetic ingredient for skin care. Several studies previously have reported anti-tumor, wound healing and immunological function of Dendrobium candidum but other efficacies were not well known. In the present study, we investigated the cosmetic efficacy to know applicable value of protocorm-like body and multiple shoots cultured from Dendrobium candidum as a cosmetic ingredient. The biological activities of extracts from protocorm-like body, multiple shoots, aerial part and underground part of Dendrobium candidum were investigated. Results were found that extracts of protocorm-like body are superior to other extracts (underground part, aerial part and multiple shoots extracts) on anti-oxidant effect. Also, protocorm-like body extract contained the phenolic and flavonoid compounds more than aerial part, underground part and multiple shoots extracts. In addition, we investigated skin whitening effect related to whitening of skin. In tyrosinase activity and melanin synthesis assay, multiple shoots extract is superior to other extracts (aerial part, underground part and protocorm-like body), on inhibitory effect of tyrosinase activity and melanin synthesis respectively. These results indicate that the protocorm-like body and multiple shoots extracts cultured from Dendrobium candidum presents a new possibility of being applicable to skin improvement as a cosmetic ingredient.

Studies on the Anti Oralmicrobial Activity and Selected Functional Component of Small Red Bean Extract (팥 추출물의 구강세균에 대한 항균성 및 일부 기능성 성분에 대한 연구)

  • Kang, So-Jin;Han, Young-Sook
    • Korean journal of food and cookery science
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    • v.28 no.1
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    • pp.41-49
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    • 2012
  • This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

Quality Characteristics and Antioxidant Activities of Grifola frondosa Tea with Different Pre-treatments (잎새버섯차의 전처리방법에 따른 품질특성 및 항산화활성)

  • Shin, Bok-Eum;Lee, Ja-Young;Kim, Jeong-Han;Choi, Jong-In;Ha, Tai-Moon;Jeong, Gu-Hyun
    • Journal of Mushroom
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    • v.18 no.3
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    • pp.254-259
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    • 2020
  • Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

Protective Effect of Flavonoids on Lymphocyte DNA Damage Using Comet Assay (Comet Assay를 이용한 Flavonoids와 항산화 비타민의 인체임파구 세포 DNA 손상 보호 효과)

  • 박유경;전은재;강명희
    • Journal of Nutrition and Health
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    • v.36 no.2
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    • pp.125-132
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    • 2003
  • The present study was attempted to investigate and compare the antioxidant potency of several well-know flavonoids, antioxidant vitamin and commercially available popular beverages. The antioxidant potency was assessed by the effect on reducing oxidative DNA damage of human lymphocytes. Cellular oxidative DNA damage was measured by SCGE (single-cell gel electrophoresis), also known as comet assay. Lymphocytes were pre-treated for 30 minutes with wide ranges of doses of apigenin, kaempferol, luteolin, myricetin, rutin, quercetin, $\alpha$-tocopherol (10,25,50,100,200,500,1000 $\mu$M) ,green tea extract or grape juice (10,50,100,250,500,1000 $\mu$g/mL) followed by a $H_2O$$_2$(100 $\mu$M) treatment for 5 min as an oxidative stimulus. The physiological function of each antioxidant substance on oxidative DNA damage was analyzed as tail moment (tail length $\times$ percentage migrated DNA in tail) and expressed as relative DNA damage score after adjusting by the level of control treatment. Cells treated with $H_2O$$_2$alone (positive control) had an extensive DNA damage compared with cells treated with phosphate buffered saline (PBS, negative control) or pre-treated with all the tested samples. Of all the six flavonoids, quercetin was the most potent antioxidant showing the lowest $ED_{50}$/ of 8.5 $\mu$g/mL (concentration to produce 50% protection of relative DNA damage). The antoxidant potency of individual flavonoids were ranked as follows in a decreasing order; luteolin (18.4 $\mu$g/mL), myricetin (19.0 $\mu$g/mL) , rutin (22.2 $\mu$g/mL) , apigenin (24,3 $\mu$g/mL) , kaempferol (25.5 $\mu$g/mL). The protective effect of $\alpha$-tocopherol was substantially lower (highest $ED_{50}$value of 55.0 $\mu$g/mL) than all the other flavonoids, while the protective effect was highest in green tea and grape juice with low ED5O value of 7.6 and 5.3, respectively. These results suggest that flavonoids, especially quercetin, and natural compounds from food product, green tea and grape juice, produced powerful anti-oxidative activities, even stronger than $\alpha$-tocopherol. Taken together, supplementation of antioxidants to lymphocytes followed by oxidative stimulus inhibited damage to cellular DNA, supporting a protective effect against oxidative damage induced by reactive oxygen species.

Properties on the Quality Characteristics and Microbial Change during Storage added with extracts from Ulmus cortex (느릅나무 추출액을 첨가한 식빵의 품질 특성 및 저장기간에 따른 미생물의 변화)

  • Jeon, Jeong-Ryae;Kim, Jean
    • Korean journal of food and cookery science
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    • v.20 no.2
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    • pp.180-186
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    • 2004
  • Evidence shows there are flavonoid and polyphenol compounds in Ulmus cortex which has excellent antioxidant, anticancer and antimicrobial properties. This study summarizes our findings on effects of Ulmus cortex extracts(UDE) on quality characteristics of bread and the changes of microbial counts during storage. Dough yield and specific loaf volume of bread decreased significantly because the amount of UDE increased. Lightness of bread surface, redness of crumb and yellowness of crust were significantly increased. Texture evaluation showed that hardness was the highest in the bread prepared with 30% UDE. Sensory evaluation showed that odor, taste, texture, and overall acceptability were the best in bread which was made with 10% UDE. At the beginning of the period of storage, there were not significant differences of microbial cell count as increasing UDE, but significant decreasing was observed after passing 6 days. A negative correlation was generally observed between the sensory and mechanical properties. The results of total microbial count show that adding UDE in processing bread extend bread's storage time.

Antioxidant Activities and Nitric Oxide Production of Medicine Plants in Gyeongsangbukdo (Carthamus tinctorius seed, Cyperus rotundus, Schizonepeta tenuifolia, Polygonatum odoratum var. pluriflorum, Paeonia lactiflora) (경북약용작물(홍화자, 향부자, 형개, 위유, 작약)의 항산화 및 Nitric Oxide 저해활성)

  • Hwang, Eun-Young;Kim, Dong-Hee;Kim, Hui-Jeong;Hwang, Jo-Young;Park, Tae-Soon;Lee, In-Sun;Son, Jun-Ho
    • Journal of Applied Biological Chemistry
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    • v.54 no.3
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    • pp.171-177
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    • 2011
  • This study was carried out to search for natural anti-oxidants and anti-inflammatory compounds from 5 medicinal plants (Carthamus tinctorius seed, Cyperus rotundus, Schizonepeta tenuifolia, Polygonatum odoratum var. pluriflorum, and Paeonia lactiflora). These plants were extracted with 70% ethanol. In order to measure total antioxidant activity of flavonoids, polyphenol content was measured. Radical scavenging activities of extracts were examined using a-a-Diphenyl-${\beta}$-picrylhydrazyl ($DPPH{\cdot}$), 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid ($ABTS{\cdot}$), ferric reducing antioxidant power (FRAP) and superoxide anion radical assays. C. tinctorius seed extracts showed the highest polyphenol and flavonoid contents as well as strong $DPPH{\cdot}$, $ABTS{\cdot}$, FRAP, and superoxide anion radical scavenging activity. Also, C. tinctorius seed extracts showed the highest nitric oxide (NO) production inhibitory effect. Theses results indicate that the C. tinctorius seed extracts can be used as a functional material due to their effective anti-oxidative and antiinflammatory activities.