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KMID : 1007520170260010213
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Food Science and Biotechnology
2017 Volume.26 No. 1 p.213 ~ p.220
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Anti-oxidative and anti-inflammatory activities of devil’s club (Oplopanax horridus) leaves
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Jang Mi
Lee Young-Chul
Hong Hee-Do
Rhee Young-Kyoung
Lim Tae-Gyu
Kim Kyung-Tack
Chen Feng
Kim Hyun-Jin
Cho Chang-Won
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Abstract
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This study aimed to investigate the anti-oxidative properties of the ethanolic extracts of the devil’s club (Oplopanax horridus) leaves, stems, and roots. Furthermore, the anti-inflammatory activity of the leaf extract was analyzed. The leaf extract had higher total phenolic and flavonoid contents and anti-oxidative activity (radical scavenging, reducing power, and inhibition of lipid oxidation) than the root and stem extracts. The leaf extract also had anti-inflammatory effects. It significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO; 71.0% at 50 μg/mL), tumor necrosis factor (TNF)-α (87.6% at 100 μg/mL), and interleukin (IL)-6 (36.2% at 100 μg/mL) production in murine RAW 264.7 macrophages. Furthermore, LPS-induced inducible nitric oxide synthase (iNOS) expression was decreased by the leaf extract (IC50=24.4 μg/mL). The ultra performance liquid chromatography-diode array detector (UPLC-DAD) analysis showed that the leaf extract contained gallic acid, protocatechuic acid, chlorogenic acid, and maltol. These findings suggest that the leaf extract could be utilized as a functional food material because of its anti-oxidative and anti-inflammatory activities.
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KEYWORD
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Oplopanax horridus, anti-oxidative activity, anti-inflammatory activity, phenolic compounds, UPLC-DAD
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