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KMID : 1134820170460080929
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 8 p.929 ~ p.936
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Component Analysis and Comparison of Biological Activities of Salvia miltiorrhiza Bunge from Different Cultivation Regions
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Yang Eun-Ju
Seon Yoo-Kyung
Seo Ye-Seul
Shin Bo-Yeon
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Abstract
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The purpose of this study was to compare the chemical components and biological activities of Salvia miltiorrhiza Bunge (SMB) from different cultivation regions (Gochang, Yeongyang, Jangheung, and China). Proximate compositions and contents of total polyphenols and flavonoids were measured. Depending on the cultivation region, proximate composition of SMB showed significant variations. Total polyphenol and total flavonoid contents were highest in Yeongyang SMB and Gochang SMB, respectively. We prepared hot water and 75% ethanol extracts of SMB from different cultivation regions and also investigated the biological effects of extracts on anti-oxidant, antibacterial, and anti-inflammatory activities. Extracts of Yeongyang SMB were the most effective at scavenging DPPH and ABTS free radicals, and hot water extract showed better scavenging activity than 75% ethanol extract. We observed that extracts of Yeongyang SMB exhibited the best antibacterial activity against Bacillus cereus, and 75% ethanol extract showed better antibacterial activity than water extract. Anti-inflammatory activities of SMB extracts from different cultivation regions were investigated through evaluation of their inhibitory effects on production of nitric oxide (NO) in lipopolysaccharides-induced RAW 264.7 cells. At 50 μg/mL, extract of China SMB showed the highest NO inhibitory activity of 34% among water extracts, and extract of Gochang SMB showed the highest NO inhibitory activity of 68% among 75% ethanol extracts. Salvianolic acid B level was the highest in extract of Yeongyang SMB with values of 110.59 mg/g for water extract and 111.93 mg/g for 75% ethanol extract.
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KEYWORD
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Salvia miltiorrhiza Bunge, anti-oxidant, antibacterial activity, anti-inflammatory, salvianolic acid B
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