Anti-oxidant and anti-inflammatory activities of ultrasonic-assistant extracted polyphenol

Anti-oxidant and anti-inflammatory activities of ultrasonic-assistant extracted polyphenol-rich

compounds from Sargassum muticum

YU Yuan;WANG Le;FU Xiaoting;WANG Lei;FU Xiaodan;YANG Min;HAN Zhenlian;MOU Haijin;JEON You-Jin

【期刊名称】《中国海洋湖沼学报（英文版）》 【年(卷),期】2019(037)003

【摘要】Polypehnol is an important, potentially bioactive component of Sargassum muticum. In this study, ultrasonic assisted extraction of polyphenol-rich substances was performed using a 38％ ethanol solution at a solid:liquid ratio of 1:30 at 68℃ for 32 min, determined by single-factor and response surface methodology (RSM) optimization. The content of polyphenol was 5.66 mg/g in the crude extract. Further extraction showed that the polyphenol mainly distributed in ethyl acetate (SKEE) and water phases (SKEW). The anti-oxidation test by electron spin resonance (ESR) spectrum showed that the SKEE had the strongest scavenging activity on DPPH (1,1-diphenyl-2-picrylhydrazyl) and alkyl radicals. SKEE was shown non-cytotoxic but could inhibit the generation of cellular ROS, showing protective effects in H2O2 and AAPH-induced Vero cells and UV-B irradiated HaCaT cells. SKEE also significantly inhibited the release of NO of LPS-induced RAW 264.7 cells. Therefore, the polyphenol-rich extracts in ethanol and ethyl acetate

showed excellent anti-oxidant and anti-inflammatory activities, which is beneficial to the development of high-value bio-substances. 【总页数】12页(836-847) 【关键词】

【作者】YU Yuan;WANG Le;FU Xiaoting;WANG Lei;FU Xiaodan;YANG Min;HAN Zhenlian;MOU Haijin;JEON You-Jin

【作者单位】College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China;Department of Marine Life Sciences, Jeju National University, Jeju 63243, Republic of Korea 【正文语种】英文 【中图分类】 【文献来源】

https://www.zhangqiaokeyan.com/academic-journal-cn_chinese-journal-oceanic-limnology-english-edition_thesis/0201270237411.html 【相关文献】

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