|
KMID : 1007520190280041235
|
|
Food Science and Biotechnology
2019 Volume.28 No. 4 p.1235 ~ p.1240
|
|
|
Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in RAW 264.7 cells
|
|
Kwon Ye-Ji
Yu Seung-Min
Choi Gwang-Su
Kim Jang-Hwan
Baik Moo-Yeol
Su Seung-Tae
Kim Woo-Ki
|
|
|
Abstract
|
|
|
|
The roots of Rehmannia glutinosa (RG) have been widely used for medicinal purposes in Asia. The traditional processing of RG involves repetitive steaming and drying, and 9-time-steamed RG (NSRG) is the most commonly consumed form. For a development of a convenient processing method, RG was puffed at various pressures resulting in significantly increased solid extraction yield by up to 14%. The amount of the Maillard reaction product 5-hydroxymethylfurfural and the antioxidant capacities determined by the ABTS and DPPH radical scavenging assays were enhanced at increasing puffing pressure. Treatment of lipopolysaccharide-stimulated RAW 264.7 macrophages with RG extracts revealed that puffing of RG enhanced its suppression of the pro-inflammatory cytokine IL-6 by up to 37%. The 5-hydroxymethylfurfural contents, ABTS/DPPH radical scavenging capacities, and IL-6 regulatory effects of puffed RG samples were greater than those of the NSRG control, indicating that puffing is a desirable processing technique for development of nutraceuticals using RG.
|
|
|
KEYWORD
|
|
|
Puffing, Cytokine, Antioxidant, Extraction yield, Rehmannia glutinosa
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
 
|