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KMID : 1134820210500090921
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 9 p.921 ~ p.926
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Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract
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Han Song-I
Kang So-Mi
Kang Mi-Sook
Byeon Ji-Hun
Kim Jae-Hoon
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Abstract
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The present study aimed to investigate the antioxidant and anti-inflammatory effects of red beet (Merlin sprout and root) extract. The free radical scavenging activity, EC50 of Merlin sprout extract and Merlin root extract were measured at 1.687 μg/mL and 7.457 μg/mL, respectively. The total polyphenol content of the Merlin sprout extracts was observed to higher than that of the Merlin root extracts. Next, we investigated the effect of Merlin sprout and Merlin root extract on nitric oxide (NO) production in LPS-induced RAW264.7 cells. The Merlin sprout extract showed a higher NO production inhibitory effect compared to the Merlin root extract at 400 μg/mL concentration. In addition, treatment with the Merlin sprout extract significantly suppressed inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein expression levels. Furthermore, the Merlin sprout extract reduced interleukin-6 (IL-6) production in a concentration-dependent manner. From these results, it appears that it would be beneficial to use the Merlin sprout extract in the food industry and for the development of safe antioxidant and anti-inflammatory substances.
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KEYWORD
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Beta vulgaris, Merlin, antioxidant, anti-inflammatory, sprout
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