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KMID : 1007520150240010257
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Food Science and Biotechnology
2015 Volume.24 No. 1 p.257 ~ p.263
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Antioxidant and Anti-inflammatory Activities of 3,5-Dicaffeoylquinic Acid Isolated from Ligularia fischeri Leaves
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Hong Sung-hyun
Joo Tae-woo
Jhoo Jin-Woo
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Abstract
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A potent anti-inflammatory compound was isolated and identified from leaves of Ligularia fischeri. The ethyl acetate fraction was used for purification of the compound and yielded 3,5-dicaffeoylquinic acid (DCQA). The identity of the compound was confirmed using 1H, 13C NMR, and MS analysis. DCQA showed strong DPPH (IC50=4.26 μg/mL), ABTS (TEAC value=0.9974) radical scavenging, and FRAP activities (=3.84 mmole of Trolox equivalent/g). DCQA effectively inhibited production of NO in RAW 264.7 cells induced using lipopolysaccharide (LPS) in a concentration dependent manner (50-250 μg/ mL). DCQA significantly suppressed (p<0.05) up-regulation of inducible NO synthase (iNOS), cyclooxygenase-2 (COX- 2), and tumor necrosis factor-α (TNF-α) gene expressions. The isolated DCQA can be useful for development of effective anti-inflammatory agents.
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KEYWORD
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anti-inflammatory, antioxidant, 3, 5-dicaffeoylquinic acid, Ligularia fischeri, nitric oxide
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