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KMID : 1134820140430121852
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 12 p.1852 ~ p.1857
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Comparison of Anti-Inflammatory Activity of Spirulina maxima Extract by Ultrasonication and Water Extraction Process
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Sin Jae-Bin
Choi Woon-Yong
Kang Do-Hyung
Lee Hyeon-Yong
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Abstract
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The aim of this study was to compare the anti-inflammatory activities of Spirulina maxima treated with ultrasonication and water extraction process. S. maxima extracted via ultrasonication showed low cytotoxicity (16.90%) in a normal human cell line, CCD-986sk. Especially, S. maxima ultrasonication extract showed the highest DPPH radical scavenging activities (46.82%) compared to water extract (31.30%) at 100°C. In addition, ultrasonication extract showed a high amount of flavonoids (21.60 mg/g) and total phenols (8.36 μg/mL). Nitric oxide production by 1.0 mg/mL of S. maxima ultrasonication extract strongly inhibited (1.3770 μM), whereas water extract showed lower inhibition (1.5784 μM). TNF-α and IL-6 cytokines were effectively inhibited by 1.0 mg/mL of S. maxima ultrasonication extract, which shows strong antioxidant activities. Based on these results, it can be concluded that the ultrasonication process increase anti-inflammatory activity of S. maxima extract.
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KEYWORD
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Spirulina maxima, antioxidant, anti-inflammatory, ultrasonication
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