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KMID : 0380620220540060606
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.606 ~ p.613
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Effect of asparagus (Asparagus officinalis L.) root water extract on inflammation and gout
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Lee Hyeon-Ju
Han Joon-Hee
Hong Min
Choi Da-Hye
Kim Jong-Hui
Park Ka-Hee
Park Yeon-Hee
Lee Jae-Hee
Kang Hae-Ju
Kwon Tae-Hyung
Ahn Yong-Jo
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Abstract
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This study aimed to evaluate the anti-inflammatory and anti-gout effects of asparagus root water extract (ARW). ARW was not cytotoxic up to 500 μg/mL and effectively inhibited nitric oxide production in lipopolysaccharide-induced RAW 264.7 macrophages. It was confirmed that the mRNA and protein expression levels of COX-2 and iNOS decreased at an ARW concentration of 500 μg/mL. We also explored the anti-gout effects using a monosodium urate-induced mouse model. Decreased concentrations of uric acid, creatinine, and blood urea nitrogen were observed at an ARW concentration of 400 μg/mL. The mRNA and protein expression of URAT1 and GLUT9 in the mouse kidney decreased to the level of the positive control (allopurinol 50 μg/mL) at an ARW concentration of 400 μg/mL. We analyzed the caffeic acid and rutin contents in the ARW using HLPC; the results obtained were 1.25 and 0.08 mg/g, respectively. We suggest that ARW can be used as a functional materials agent, for its anti-inflammatory and anti-gout properties.
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KEYWORD
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Asparagus officinalis L. root, anti-inflammatory, anti-gout, uric acid, monosodium urate
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