Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis)

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-08-01 DOI:10.1007/s10068-024-01652-7

Byung-Min Oh, Hyeon Hwa Oh, Kyung Eun Moon, So-Won Jang, Geun-Seoup Song

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Abstract

In this study, Chinese cabbage (Brassica rapa L. ssp. pekinensis) roots were solvent fractioned, and their antioxidant and anti-inflammatory effects were investigated. The antioxidant capacity (DPPH and ABTS radicals, oxygen radical absorbance capacity, and cupric reducing antioxidant capacity) was the highest in the ethyl acetate fraction (CREE) at 26.74, 69.81, 253.23, and 54.77 mg TEAC/g, respectively. The inflammatory responses were evaluated in RAW 264.7 cells stimulated with lipopolysaccharide (1 µg/mL). CREE decreased nitric oxide and prostaglandin E2 by 53.37% and 16.30%, respectively. Pro-inflammatory cytokines such as tumor necrosis factor-α, interleukin-1β, and interleukin-6 were inhibited by 36.85%, 62.99%, and 54.78%, respectively. Furthermore, inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-6 genes were inhibited by 43.38%, 24.23%, and 80.85%, respectively. The results suggest that CREE is responsible for its antioxidant and anti-inflammatory effects.

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大白菜根（Brassica rapa L. ssp. pekinensis）溶剂馏分的抗氧化活性和抗炎作用

本研究对大白菜（Brassica rapa L. ssp. pekinensis）根进行了溶剂分馏，并研究了其抗氧化和抗炎作用。乙酸乙酯馏分（CREE）的抗氧化能力（DPPH 和 ABTS 自由基、氧自由基吸收能力和铜还原抗氧化能力）最高，分别为 26.74、69.81、253.23 和 54.77 mg TEAC/g。用脂多糖（1 微克/毫升）刺激 RAW 264.7 细胞，对炎症反应进行了评估。CREE 可使一氧化氮和前列腺素 E2 分别减少 53.37% 和 16.30%。肿瘤坏死因子-α、白细胞介素-1β和白细胞介素-6等促炎细胞因子的抑制率分别为 36.85%、62.99% 和 54.78%。此外，诱导型一氧化氮合酶、环氧化酶-2 和白细胞介素-6 基因分别被抑制了 43.38%、24.23% 和 80.85%。结果表明，CREE 具有抗氧化和抗炎作用。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.