Oh Byung-Min, Oh Hyeon Hwa, Moon Kyung Eun, Jang So-Won, Song Geun-Seoup
Department of Food Science and Technology, Jeonbuk National University, 567, Baekje-Daero, Deokjin-Gu, Jeonju, 54896 Jeonbuk Korea.
Food Sci Biotechnol. 2024 Aug 1;33(11):2663-2671. doi: 10.1007/s10068-024-01652-7. eCollection 2024 Aug.
In this study, Chinese cabbage ( L. ssp. ) 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.
在本研究中，对大白菜（L. ssp.）根进行了溶剂分级分离，并研究了其抗氧化和抗炎作用。抗氧化能力（DPPH和ABTS自由基、氧自由基吸收能力以及铜离子还原抗氧化能力）在乙酸乙酯级分（CREE）中最高，分别为26.74、69.81、253.23和54.77 mg TEAC/g。在脂多糖（1 μg/mL）刺激的RAW 264.7细胞中评估炎症反应。CREE分别使一氧化氮和前列腺素E2降低了53.37%和16.30%。促炎细胞因子如肿瘤坏死因子-α、白细胞介素-1β和白细胞介素-6分别被抑制了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。
