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KMID : 1007520130220000265
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Food Science and Biotechnology
2013 Volume.22 No. 0 p.265 ~ p.272
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Anti-oxidant and Anti-inflammatory Properties of Methanol Extracts from Various Crops
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Hwang Jung-Min
Choi Ki-Choon
Bang Sung-Jun
Son Young-Ok
Kim Beom-Tae
Kim Dong-Hern
Choi Gi-Jun
Kim Da-Hye
Shi Xianglin
Lee Jeong-Chae
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Abstract
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Corn, sorghum, barley, Italian ryegrass (IRG), and alfalfa have long been used in human and/or animal diets. While their nutritional information is widely available, their potentials for anti-oxidation, anti-inflammation, and anti-tumor are barely explored. In the present study, several serial extracts were prepared from 70% methanol extracts of these forage crops and their bioactive potentials were investigated using cell-free and cell-mediated experimental systems. Chloroform extracts in this study generally showed stronger activity to scavenge hydroxyl radicals and superoxide anions than butanol or water extracts. IRG and sorghum chloroform extracts especially almost completely suppressed the lipopolysaccharide-mediated production of nitric oxide, tumor-necrosis factor-α, and interleukin-6. These extracts also inhibited dramatically the viability and DNA synthesis of human skin dermatofibrosarcoma cells without a toxic effect on primary cultured control cells. These beneficial effects appeared to be associated with the amount of flavonoids contained in the extracts.
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KEYWORD
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forage crops, reactive oxygen species, antiinflammation, flavonoid, bioactivity
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