Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxi...
Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like activity, cytotoxicity (MTT assay with RAW 264.7 macrophages), and NO inhibitory activity were analyzed. Anti-inflammatory was analyzed by, Western blotting. The polyphenol content of R. multiflora flower water extract (RMW) was 236.58 mg/g; that of 70% ethanol extract (RME) was 198.15 mg/g; that of 70% acetone extract (RMA) was 216.97 mg/g. The flavonoid content was 16.91 mg/g for RMW, 7.80 mg/g for RME, and 20.24 mg/g for RMA. The DPPH radical-scavenging ability was highest in RME (59.88%); the ABTS radical-scavenging ability was highest in RMA (99.1%); and the SOD-like activity was highest in RMW (62.04%). Cell viability was determined by setting the concentration range for a survival rate of 90% or more. RME showed the highest inhibitory activity (70.86%). Further, iNOS protein activity was inhibited by 53.94% by RME, and that of COX-2 protein by 61.48% by RMA. Collectively, the R. multiflora flower extract has excellent potential for use as a functional anti-inflammatory and antioxidant food material.
Studies on antioxidant activity, antibacterial activity and antiseptic effect have been reported on Rosa muliflora flower, but research on anti-inflammatory activity is insufficient. The purpose of this study was to confirm the possibility of using an extract of Rosa multiflora flower as an antioxidant and anti-inflammatory functional material. R. multiflora flower was extracted with hot water, 70%v/v ethanol, and 70%v/v acetone solvents. Polyphenol and flavonoid content, DPPH and ABTS radical scavenging ability, SOD-like activity, cytotoxicity (MTT assay with RAW 264.7 macrophages), and NO inhibitory activity were analyzed. Anti-inflammatory was analyzed by, Western blotting. The polyphenol content of R. multiflora flower water extract (RMW) was 236.58 mg/g; that of 70% ethanol extract (RME) was 198.15 mg/g; that of 70% acetone extract (RMA) was 216.97 mg/g. The flavonoid content was 16.91 mg/g for RMW, 7.80 mg/g for RME, and 20.24 mg/g for RMA. The DPPH radical-scavenging ability was highest in RME (59.88%); the ABTS radical-scavenging ability was highest in RMA (99.1%); and the SOD-like activity was highest in RMW (62.04%). Cell viability was determined by setting the concentration range for a survival rate of 90% or more. RME showed the highest inhibitory activity (70.86%). Further, iNOS protein activity was inhibited by 53.94% by RME, and that of COX-2 protein by 61.48% by RMA. Collectively, the R. multiflora flower extract has excellent potential for use as a functional anti-inflammatory and antioxidant food material.
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