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KMID : 1160620140190020089
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Preventive Nutrition and Food Science
2014 Volume.19 No. 2 p.89 ~ p.97
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Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells
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Hwang Joon-Ho
Lim Sang-Bin
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Abstract
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Broccoli (Brassica oleracea var. italia) florets were extracted with 80% methanol and the extract was sequen-tially fractionated with n-hexane, ethyl acetate, n-butanol, and distilled water. The extract and the fractions were eval-uated for total phenolic content, sulforaphane content, antioxidant activity, and anti-inflammatory activity in lipopoly-saccharide (LPS)-stimulated RAW 264.7 cells. The total phenolic content and sulforaphane content of the ethyl acetate fraction (EF) were 35.5 mg gallic acid equivalents/g and 620.2 μg/g, respectively. These values were higher than those of the 80% methanol extract and organic solvent fractions. The oxygen radical absorbance capacity of the EF [1,588.7 μM Trolox equivalents (TE)/mg] was 11-fold higher than that of the distilled water fraction (143.7 μM TE/mg). The EF in-hibited nitric oxide release from LPS-stimulated RAW 264.7 cells in a dose-dependent manner and inhibited IκB-α degra-dation and nuclear factor-κB activation in LPS-stimulated RAW 264.7 cells. In conclusion, the EF of broccoli florets ex-erted potent antioxidant and anti-inflammatory effects.
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KEYWORD
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broccoli florets, total phenolics, sulforaphane, anti-inflammatory activity, antioxidant activity
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