越南紫菜的体外抗氧化和抗伤害感受特性

In vitro antioxidant and antinociceptive properties of Porphyra vietnamensis.

作者信息

Bhatia Saurabh, Sardana Satish, Senwar Kishan Ram, Dhillon Anjali, Sharma Ajay, Naved Tanveer

机构信息

Amity Institute of Pharmacy, Amity University Haryana, Gurgaon-122413, India.

Amity Institute of Pharmacy, Amity Institute of Pharmacy, Amity University Madhya Pradesh, Maharajpura, Gwalior (MP)-474005.

出版信息

Biomedicine (Taipei). 2019 Mar;9(1):3. doi: 10.1051/bmdcn/2019090103. Epub 2019 Feb 22.

DOI:10.1051/bmdcn/2019090103

PMID:30794150

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6385614/

Abstract

BACKGROUND

Current investigation explores the anti-oxidant and antinociceptive potential of edible seaweed namely Porphyra vietnamensis.

METHODS

Radical scavenging and antinociceptive potential of ethanolic (EE), aqueous (AE), acetone (ACE) and chloroform (CE) fractions were determined using various models and assays. Writhing, formalin, hot plate, acetic acid induce response models were performed to determine antinociceptive activity whereas different assays have been used to determine antioxidant potential.

RESULTS

Among the various fractions, ACE showed maximum biological activity. In DPPH assay half maximal inhibitory concentration (IC50) was found to be 0.470 ug/ml (DPPH assay), 0.381 jug/m/ (H2O2 assay), 0.470 ug/ml (super oxide assay), 0.591ug/ml (lipid peroxidation) and 0.430 ug/ml (nitric oxide assay). However, comparatively the TPC was more in EE (977.0 mg GAE/gm DW).

CONCLUSION

It was concluded that acetone fraction of Porphyra showed marked antinociceptive and antioxidant activities, however pharmacological and chemical investigations are required to identify principle compounds responsible for activities and characterize their respective mechanism(s) for respective actions.

摘要

背景

当前研究探索了可食用海藻越南紫菜的抗氧化和抗伤害感受潜力。

方法

使用各种模型和试验测定乙醇提取物（EE）、水提取物（AE）、丙酮提取物（ACE）和氯仿提取物（CE）的自由基清除和抗伤害感受潜力。进行扭体、福尔马林、热板、醋酸诱导反应模型以确定抗伤害感受活性，而使用不同试验来确定抗氧化潜力。

结果

在各种提取物中，ACE显示出最大的生物活性。在DPPH试验中，半数最大抑制浓度（IC50）在DPPH试验中为0.470微克/毫升、在H2O2试验中为0.381微克/毫升、在超氧化物试验中为0.470微克/毫升、在脂质过氧化试验中为0.591微克/毫升、在一氧化氮试验中为0.430微克/毫升。然而，相对而言EE中的总酚含量更高（977.0毫克没食子酸当量/克干重）。