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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2013; 42(6): 844-850

Published online June 30, 2013

Copyright © The Korean Society of Food Science and Nutrition.

Inhibition of Nitric Oxide Production and Hyaluronidase Activities from the Combined Extracts of Platycodon grandiflorum, Astragalusmembranaceus, and Schisandra chinensis

Chang-Ho Kang, Dae Young Kwak, and Jae-Seong So

Dept. of Biological Engineering, Inha University, Incheon 402-751, Korea

Abstract

In this study, the optimal extraction conditions for three medicinal herbs as functional sources against inflammatory and arthritic diseases were developed. Traditional medicinal herbs were screened for their inhibition of hyaluronidase (HAse) activity and nitric oxide (NO) synthesis. For the screening of anti-inflammatory properties, ethanolic extracts of 53 species of traditional medicinal herb were examined. We confirmed that Astragalus membranaceus (A.R.), Schisandra chinensis (S.F.), and Platycodon grandiflorum (P.G.) inhibit NO production. For extraction from all three herbs simultaneously, an ethanol concentration of 95%, a 1:2:1 mixture ratio, and at 50 rpm mixing speed, for over 12 h and at 30oC was the best condition for optimal extract yield and NO inhibition effects. HAse inhibition from the three herb extraction was three fold higher than single samples. The ethanol extracts were fractionated with various solvents (n-hexane, chloroform, ethyl acetate, n-butanol, and water). The ethyl acetate-soluble fraction of the herb mixture showed the highest extract yield (13%) and NO inhibition effects (73%). In conclusion, this study provides experimental evidence that a mixture of P.G., A.R., and S.F. could be used as a source of antioxidant ingredients in the food industry.

Keywords: inflammation, hyaluronidase, nitric oxide, traditional herb

Article

Journal of the Korean Society of Food Science and Nutrition 2013; 42(6): 844-850

Published online June 30, 2013

Copyright © The Korean Society of Food Science and Nutrition.

길경, 황기와 오미자 혼합추출물의 NO 억제활성과 Hyaluronidase 억제활성 효과

Inhibition of Nitric Oxide Production and Hyaluronidase Activities from the Combined Extracts of Platycodon grandiflorum, Astragalusmembranaceus, and Schisandra chinensis

Chang-Ho Kang, Dae Young Kwak, and Jae-Seong So

Dept. of Biological Engineering, Inha University, Incheon 402-751, Korea

Abstract

In this study, the optimal extraction conditions for three medicinal herbs as functional sources against inflammatory and arthritic diseases were developed. Traditional medicinal herbs were screened for their inhibition of hyaluronidase (HAse) activity and nitric oxide (NO) synthesis. For the screening of anti-inflammatory properties, ethanolic extracts of 53 species of traditional medicinal herb were examined. We confirmed that Astragalus membranaceus (A.R.), Schisandra chinensis (S.F.), and Platycodon grandiflorum (P.G.) inhibit NO production. For extraction from all three herbs simultaneously, an ethanol concentration of 95%, a 1:2:1 mixture ratio, and at 50 rpm mixing speed, for over 12 h and at 30oC was the best condition for optimal extract yield and NO inhibition effects. HAse inhibition from the three herb extraction was three fold higher than single samples. The ethanol extracts were fractionated with various solvents (n-hexane, chloroform, ethyl acetate, n-butanol, and water). The ethyl acetate-soluble fraction of the herb mixture showed the highest extract yield (13%) and NO inhibition effects (73%). In conclusion, this study provides experimental evidence that a mixture of P.G., A.R., and S.F. could be used as a source of antioxidant ingredients in the food industry.

Keywords: inflammation, hyaluronidase, nitric oxide, traditional herb