Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physiological Activities of Leaf and Twig Extracts from Lindera obtusiloba Blume

생강나무 잎 및 가지 추출물의 생리활성

  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2013.08.01
  • Accepted : 2013.09.06
  • Published : 2013.10.31
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Abstract

We investigated the physiological activities of extracts from Lindera obtusiloba Blume leaf and twig (LLW: water extract from Lindera obtusiloba Blume leaf, LLE: 50% ethanol extract from Lindera obtusiloba Blume leaf, LTW: water extract from Lindera obtusiloba Blume twig, LTE: 50% ethanol extract from Lindera obtusiloba Blume twig). Total polyphenol and total flavonoid contents of LTE were 445.38 mg/g and 302.09 mg/g, respectively. The electron donating ability (95.38%) of LTE was higher than that of the LLE (93.76%), LTW (88.09%), and LLW (82.06%). The oxygen radical absorbance capacity of extracts were improved with 50% ethanol condition, rather than hot water. Superoxide radical scavenging activity and FRAP activity of the extracts were improved with an increase of treatment concentration. All the extracts($1,000{\mu}g/mL$) stimulated a production of nitric oxide (NO) in macrophage RAW264.7 cells. In particular, the NO stimulating activity of LTE was superior to that of LLE, LTW, and LLW. The antitumor activity of LTE ($500{\mu}g/mL$) in A549, HeLa and SNU719 was 55.63%, 83.87% and 68.11%, respectively. The UVB-induced MMP-1 production in HS68 cells was suppressed by the treatment of LTE (88.28%), LLE (83.96%), LTW (80.59%) and LLW (76.08%).

Keywords

Acknowledgement

Supported by : 대구가톨릭대학교

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