Houttuynia cordata (H. cordata) is well known in herbal medicine and commonly consumed as healthy vegetable. In this study, functional antioxidant and anti-inflammatory activity of H. cordata extract fermented via fungi Aureobasidium pullulans was studied against non-fermented H. cordata extract. In...
Houttuynia cordata (H. cordata) is well known in herbal medicine and commonly consumed as healthy vegetable. In this study, functional antioxidant and anti-inflammatory activity of H. cordata extract fermented via fungi Aureobasidium pullulans was studied against non-fermented H. cordata extract. Initially, fermented and non-fermented H. cordata extracts were eluted in ethanol (HCE=H. cordata 50% ethanol extract and HCFE = Fermented H. cordata 50% ethanol extract) and water (HCW=H. cordata water extract and HCFW Fermented H. cordata water extract). Following, collected extracts were analyzed for total phenolic contents and flavonoids contents using biochemical method. The fermented H. cordata extracts showed 6-fold higher amount of total phenolic contents (HCFE=25.73±0.71 mg GAE/g and HCFW=46.89±1.24 mg GAE/g) against non-fermented H. cordata extracts (HCE=11.01±0.63 mg GAE/g and HCW=8.64±0.72 mg GAE/g). Likewise, calculated flavonoid contents were 2-fold higher in fermented H. cordata extracts (HCFE 47.26±0.42 mg QE/g and HCFW 53.80±1.21 mg QE/g) compare to non-fermented H. cordata extracts (HCE=20.17±0.27 mg QE/g and HCW 23.77±1.33 mg QE/g). Of note, both fermented and non-fermented H. cordata extracts showed increased concentration of total phenolic contents and flavonoid contents in water against ethanol. Moreover, DPPH and ABTS radical scavenging activities for the collected extracts of HCE, HCW, HCFE and HCFW at different concentrations (10-1000 µg) was also calculated, suggested the concentration dependent antioxidant activity for the respective extracts. Furthermore, as outbreak of free radicals and reactive oxygen species (ROS) caused by H2O2 or UV is the main cause in cellular death and damage, anti-inflammatory activity of collected H. cordata extracts was monitored in HaCaT cells exposed to H2O2 and UVA. Following, proinflammatory cytokines expression analysis for the treated cells was conducted by real time reverse transcription PCR showed significant decrease in COX-2, NF-κB, TNF-α, IL-6, IL-1β and MMP-1 expression. Additionally, the anti-inflammatory activity was further validated using western blotting exhibited significant decrease in inflammatory biomarkers in treated cells by H2O2 (COX-2 and Hsp70) and UVA (COX-2, Hsp70 and MMP-1). In conclusion, this work suggested that fermented H. cordata extracts possess relatively higher functional anti-oxidation and anti-inflammation. Further, as relatively higher functional activity was recorded in water extracts against ethanolic extracts, water extract of fermented H. cordata was suggested as promising natural ingredient in bio-industry.
Houttuynia cordata (H. cordata) is well known in herbal medicine and commonly consumed as healthy vegetable. In this study, functional antioxidant and anti-inflammatory activity of H. cordata extract fermented via fungi Aureobasidium pullulans was studied against non-fermented H. cordata extract. Initially, fermented and non-fermented H. cordata extracts were eluted in ethanol (HCE=H. cordata 50% ethanol extract and HCFE = Fermented H. cordata 50% ethanol extract) and water (HCW=H. cordata water extract and HCFW Fermented H. cordata water extract). Following, collected extracts were analyzed for total phenolic contents and flavonoids contents using biochemical method. The fermented H. cordata extracts showed 6-fold higher amount of total phenolic contents (HCFE=25.73±0.71 mg GAE/g and HCFW=46.89±1.24 mg GAE/g) against non-fermented H. cordata extracts (HCE=11.01±0.63 mg GAE/g and HCW=8.64±0.72 mg GAE/g). Likewise, calculated flavonoid contents were 2-fold higher in fermented H. cordata extracts (HCFE 47.26±0.42 mg QE/g and HCFW 53.80±1.21 mg QE/g) compare to non-fermented H. cordata extracts (HCE=20.17±0.27 mg QE/g and HCW 23.77±1.33 mg QE/g). Of note, both fermented and non-fermented H. cordata extracts showed increased concentration of total phenolic contents and flavonoid contents in water against ethanol. Moreover, DPPH and ABTS radical scavenging activities for the collected extracts of HCE, HCW, HCFE and HCFW at different concentrations (10-1000 µg) was also calculated, suggested the concentration dependent antioxidant activity for the respective extracts. Furthermore, as outbreak of free radicals and reactive oxygen species (ROS) caused by H2O2 or UV is the main cause in cellular death and damage, anti-inflammatory activity of collected H. cordata extracts was monitored in HaCaT cells exposed to H2O2 and UVA. Following, proinflammatory cytokines expression analysis for the treated cells was conducted by real time reverse transcription PCR showed significant decrease in COX-2, NF-κB, TNF-α, IL-6, IL-1β and MMP-1 expression. Additionally, the anti-inflammatory activity was further validated using western blotting exhibited significant decrease in inflammatory biomarkers in treated cells by H2O2 (COX-2 and Hsp70) and UVA (COX-2, Hsp70 and MMP-1). In conclusion, this work suggested that fermented H. cordata extracts possess relatively higher functional anti-oxidation and anti-inflammation. Further, as relatively higher functional activity was recorded in water extracts against ethanolic extracts, water extract of fermented H. cordata was suggested as promising natural ingredient in bio-industry.
주제어
#Houttuynia cordata Aureobasidium pullulans Fermentation Antioxidation Anti-inflammation Real-time reverse-transcription PCR Western blotting
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