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KMID : 0613820120220101330
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Journal of Life Science
2012 Volume.22 No. 10 p.1330 ~ p.1338
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Anti-Oxidative and Anti-Inflammatory Effects of the Solvent Fraction from Theobroma cacao L. Extract
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Kim Young-Sun
Lee Jin-Young
Cho Young-Je
An Bong-Jeun
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Abstract
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Solvent extracts of Theobroma cacao L. (TCL) were investigated for anti-oxidative and anti-inflammatory effects in order to consider TCL as a functional ingredient for cosmetic products. TCL(A) extract was fractioned according to polarity with CHCl₃, EtOAc, n-BuOH, and water. Following TCL(A) fractionation, the electron-donating ability of the n-BuOH and EtOAc solvent fractions (each 100 μg/ml) was about 76.2% and 53.9%, respectively. The superoxide anion radical inhibitory effect of the n-BuOH and EtOAc solvent fractions (each 50 μg/ml) was about 76.09% and 51.4%, respectively. Results of lipid oxidation showed that Fe²+ had a greater chelating effect than Cu²+. The Fe²+ chelating effect of the EtOAc solvent fraction (50 μg/ml) was about 64%. Hyaluronidase inhibition related to the anti-inflammatory effect was 53.0% with EtOAc at 100 μg/ml, while the lipoxygenase inhibitory effect was about 51.32% at 10 μg/ml. The anti-inflammatory activity in the EtOAc fraction inhibited the generation of nitric oxide. Results also showed that iNOS protein expression increased in RAW264.7 cells. In contrast, at 100 μg/ml EtOAc, iNOS and COX-2 protein expression significantly decreased in LPS-stimulated RAW 264.7 cells.
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KEYWORD
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Anti-oxidative, anti-inflammatory, iNOS, COX-2, Theobroma cacao L.
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