Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2015 Apr 1;172:71-7. doi: 10.1016/j.foodchem.2014.09.043. Epub 2014 Sep 17.
This paper investigates changes in the anti-inflammatory and antioxidative activity of anthocyanins from purple basil (Ocimum basilicum L.) leaves induced by arachidonic acid (AA), jasmonic acid (JA) and β-aminobutyric acid (BABA). The anthocyanins content was significantly increased by all elicitors used in this study; however, no increase was observed in the antioxidant activity of the analyzed extracts. Additionally, a significant decrease by about 50% in the ability to chelate Fe(II) was noted. Further, an increase in the potential anti-inflammatory activity of basil anthocyanins was observed after treatment with each the abiotic elicitor. The IC50 value for lipoxygenase inhibition was almost twice as low after elicitation as that of the control. Also, cyclooxygenase inhibition by anthocyanins was stimulated by abiotic elicitors, except for JA-sample. Additionally, HPLC-analysis indicated that elicitation with AA, JA and BABA caused increases in content most of all anthocyanin compounds.
本文研究了花生四烯酸（AA）、茉莉酸（JA）和β-氨基丁酸（BABA）诱导的紫罗勒（Ocimum basilicum L.）叶中花色苷的抗炎和抗氧化活性变化。所有诱导剂都显著增加了花色苷含量;然而，分析提取物的抗氧化活性没有增加。此外，螯合 Fe(II) 的能力显著下降约 50%。此外，在每种非生物诱导剂处理后，观察到罗勒花色苷的潜在抗炎活性增加。与对照相比，脂氧合酶抑制的 IC50 值在诱导后几乎降低了一倍。此外，除了 JA 样品外，非生物诱导剂还刺激了花色苷对环氧化酶的抑制作用。此外，HPLC 分析表明，用 AA、JA 和 BABA 诱导会增加大多数花色苷化合物的含量。
