Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract

Background: In this study, we evaluated the antioxidant and anti-inflammatory effects of Oxalis corniculata hot water extract (OCWE) using lipopolysaccharide (LPS)-stimulated RAW264.7 cell. Methods and Results: Antioxidant activity was evaluated by measuring total polyphenol content, 2,2-diphenyl-1-...

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Những tác giả chính:	Hoàng, Việt Bách Khoa, Lương, Văn Dũng, Jong Hui Kim, Min Hong, Joon Hee Han, Hyeon Ju Lee, Tae Hyung Kwan, Yong Jo Ahn
Định dạng:	Journal article
Ngôn ngữ:	English
Được phát hành:	Korean Society of Medicinal Crop Science 2023
Những chủ đề:	Oxalis corniculata, Anti-inflammatory, Antioxidant, Cyclooxygenase-2, Inducible Nitric Oxide Synthase
Truy cập trực tuyến:	http://scholar.dlu.edu.vn/handle/123456789/2091 http://dx.doi.org/10.7783/KJMCS.2022.30.6.419
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id	oai:scholar.dlu.edu.vn:123456789-2091
record_format	dspace
institution	Thư viện Trường Đại học Đà Lạt
collection	Thư viện số
language	English
topic	Oxalis corniculata, Anti-inflammatory, Antioxidant, Cyclooxygenase-2, Inducible Nitric Oxide Synthase
spellingShingle	Oxalis corniculata, Anti-inflammatory, Antioxidant, Cyclooxygenase-2, Inducible Nitric Oxide Synthase Hoàng, Việt Bách Khoa Lương, Văn Dũng Jong Hui Kim Min Hong Joon Hee Han Hyeon Ju Lee Tae Hyung Kwan Yong Jo Ahn Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
description	Background: In this study, we evaluated the antioxidant and anti-inflammatory effects of Oxalis corniculata hot water extract (OCWE) using lipopolysaccharide (LPS)-stimulated RAW264.7 cell. Methods and Results: Antioxidant activity was evaluated by measuring total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) radical scavenging activity, and reducing power ability. The total polyphenol content was found to be 33.06 ± 0.31 mg·gallic acid equivalent/g, and each evaluation showed reduction rates of 21.93 ± 2.43%, 64.93 ± 0.83%, and 0.260 ± 0.01 at the an OCWE concentration of 400 μg/mℓ. To evaluate the anti-inflammatory effect of OCWE, a nitric oxide (NO) assay, reverse tras- cription polymerase chain reaction and western blotting were performed. At 400 μg/mℓ concentra- tion of OCWE, NO generation was reduced by 52.5 ± 1.37%, compared to LPS-stimulated RAW264.7 cells. OCWE also inhibited iNOS, COX-2, TNF-α, and IL-6 in at the protein ans mRNA levels in a dose-dependent manner. Conclusions: Taken together, these results indicate that OCWE had strong antioxidant and anti- inflammatory effects. We suggest that OCWE may be an antioxidant and anti-inflammation agent in functional foods
format	Journal article
author	Hoàng, Việt Bách Khoa Lương, Văn Dũng Jong Hui Kim Min Hong Joon Hee Han Hyeon Ju Lee Tae Hyung Kwan Yong Jo Ahn
author_facet	Hoàng, Việt Bách Khoa Lương, Văn Dũng Jong Hui Kim Min Hong Joon Hee Han Hyeon Ju Lee Tae Hyung Kwan Yong Jo Ahn
author_sort	Hoàng, Việt Bách Khoa
title	Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
title_short	Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
title_full	Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
title_fullStr	Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
title_full_unstemmed	Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract
title_sort	antioxidant and anti-inflammatory effects of oxalis corniculata hot water extract
publisher	Korean Society of Medicinal Crop Science
publishDate	2023
url	http://scholar.dlu.edu.vn/handle/123456789/2091 http://dx.doi.org/10.7783/KJMCS.2022.30.6.419
_version_	1768306352302587904
spelling	oai:scholar.dlu.edu.vn:123456789-20912023-04-29T04:42:14Z Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract 괭이밥 열수 추출물의 항산화 및 항염증 효과 Hoàng, Việt Bách Khoa Lương, Văn Dũng Jong Hui Kim Min Hong Joon Hee Han Hyeon Ju Lee Tae Hyung Kwan Yong Jo Ahn Oxalis corniculata, Anti-inflammatory, Antioxidant, Cyclooxygenase-2, Inducible Nitric Oxide Synthase Background: In this study, we evaluated the antioxidant and anti-inflammatory effects of Oxalis corniculata hot water extract (OCWE) using lipopolysaccharide (LPS)-stimulated RAW264.7 cell. Methods and Results: Antioxidant activity was evaluated by measuring total polyphenol content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, 2,2′-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) radical scavenging activity, and reducing power ability. The total polyphenol content was found to be 33.06 ± 0.31 mg·gallic acid equivalent/g, and each evaluation showed reduction rates of 21.93 ± 2.43%, 64.93 ± 0.83%, and 0.260 ± 0.01 at the an OCWE concentration of 400 μg/mℓ. To evaluate the anti-inflammatory effect of OCWE, a nitric oxide (NO) assay, reverse tras- cription polymerase chain reaction and western blotting were performed. At 400 μg/mℓ concentra- tion of OCWE, NO generation was reduced by 52.5 ± 1.37%, compared to LPS-stimulated RAW264.7 cells. OCWE also inhibited iNOS, COX-2, TNF-α, and IL-6 in at the protein ans mRNA levels in a dose-dependent manner. Conclusions: Taken together, these results indicate that OCWE had strong antioxidant and anti- inflammatory effects. 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Antioxidant and Anti-inflammatory Effects of Oxalis Corniculata Hot Water Extract

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