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KMID : 1024420210250040391
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Food Engineering Progress
2021 Volume.25 No. 4 p.391 ~ p.400
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Antioxidant and Anti-Inflammatory Effects of Peucedanum japonicum Grown in the Plant Factory with Artificial Lights
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Kim Si-Hyun
Lee Eun-Byeol
Kim Ji-Su
Choi Ji-Hye
Jeong Un-Yul
Heo Jeong-Wook
Shim Chang-Ki
Lee Sung-Hyen
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Abstract
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This study investigated the antioxidative and anti-inflammatory activities of Peucedanum japonicum (PJ) grown in outfield and the plant factory with artificial lights (BRW; Blue (B) + Red (R) + White (W) LED), BW (B+W LED), Fluorescent (FL), BRFL (B + R LED + FL), and WFL (White LED + FL). It was found that the outfield PJ extract had the highest antioxidant levels (DPPH, ABTS, polyphenol). Among the extracts of PJ grown in the plant factory, the BW PJ extract showed the highest antioxidant activity. In xanthine oxidase inhibitory activity, the IC50 value of the FL PJ extract was 0.75 μg/mL, which was superior to that of the outfield extract (2.35 μg/mL). BW and outfield PJ extracts significantly increased SOD and CAT activities compared to the control without any PJ. The concentrations of TNF-α and IL-6 significantly and dose dependently decreased in PJ treated groups. The results suggest that the antioxidant and anti-inflammatory activities of the PJ grown in the plant factory are good as those of the outfield PJ, and may be a great help in future research on functional activities for the plants grown in the plant factory with artificial lights.
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KEYWORD
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Peucedanum japonicum, artificial light, antioxidant, anti-inflammatory
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