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KMID : 1007520180270051439
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Food Science and Biotechnology
2018 Volume.27 No. 5 p.1439 ~ p.1444
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Synergic effect in the reduction of serum uric acid level between ethanol extract of Aster glehni and vitamin B6
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Han Eun-Hye
Lim Mi-Kyung
Lee Sang-Ho
Kim Hyoung-Ja
Hwang Da-Hyun
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Abstract
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In this study, synergistic hypoudpricemic activities between ethanol extract of Aster glehni (AG) and vitamin B6 were investigated in vitro and in vivo. Xanthine oxidase inhibitory activities in the different parts, leaf, stem, and flower, during spring and autumn were compared. In addition, to improve hypouricemic activity, two chemicals (AG extract and vitamins) were mixed and measured inhibitory activity of xanthine oxidase. As a result, autumn leaf AG extracts showed the most effective xanthine oxidase inhibitory activity and we named autumn leaf AG extracts as AG-D006. In synergistic study, AG-D006 with vitamin B6 showed significantly increased inhibitory activity on xanthine oxidase. AG-D006 with vitamin B6 also showed significantly reduced uric acid level in hyperuricemic rats in vivo. In conclusion, AG-D006 with vitamin B6 might be used functional foods in reducing serum uric acid level in gout.
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KEYWORD
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Aster glehni, Vitamin B6, Xanthine oxidase, Hyperuricemic, Synergism
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