Abstract
Purpose: To investigate the antioxidant and anti-inflammatory properties of three different Rubus coreanus Miq. by-products in stimulated BV-2 microglial cells and explore its underlying physiological efficacy.Methods: Cell viability assessment was performed by 3-(4, 5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. Lipopolysaccharide (LPS) was used to activate BV-2microglia. Total polyphenol and total flavonoid contents were determined by the method of Folin-Denis. As three different Rubus coreanus Miq. by-products remaining after extraction of Rubus coreanus, High performance liquid chromatography (HPLC)) finger printing, ABST (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay, and NO (nitric oxide) inhibitory assay were performed.Results: Three different Rubus coreanus by-product extract did not exhibit any signs of cytotoxicity to BV-2 cells up to 100 μg/ml concentration (p < 0.5). The LPS-activated excessive release of NO in BV-2 cells was significantly inhibited by Rubus coreanus by-product extract (p < 0.5) at 500 μg/mL). Total polyphenol and total flavonoid contents were highest in 50 % ethanol wine processing by-product (p < 0.5 at 30, 50, 70 and 100 %, respectively). The by-product of wine processing had the lowest RC50 radical scavenging effect (16.53 μL/ml). The quercetin content of the wine processing by-product was the highest in the 70% ethanol extract at 6.26 mg/g (p < 0.5 at 30, 50, 70 and 100%, respectively).Conclusion: These results reveal that of the three other by-products, wine processing by-product has the highest antioxidant and anti-inflammatory activities. The use of these by-products has high added value for industrial production; furthermore, they are a potential treatment for various inflammatory diseases.
Highlights
Rubus coreanus Miq. is a deciduous broadleaf shrub belonging to the family Rosaceae that grows in to the far-east Asian countries such asChina, Japan, and South Korea [1]
Coreanus processing by-products extracted by using different concentration of ethanol and different temperature of water are presented in figure 1
The results of total flavonoid contents (TFC) were expressed as mg quercetin equivalent (QE) per gram dry extract
Summary
Rubus coreanus Miq. is a deciduous broadleaf shrub belonging to the family Rosaceae that grows in to the far-east Asian countries such asChina, Japan, and South Korea [1]. Ku et al [7] reported that the hot water extract of R. coreanus processing by-products contained organic acids 8.9 %, neutral sugar 69.9 %, pectin 19.1 %, anthocyanins 5.2 %. Biochemical reactions constantly take place to supply the energy required for metabolism, thereby generating free radicals [9]. These free radicals are continuously produced as by-product of metabolic processes in the body, and are unstable and highly reactive [10]. The aim of this study is to promote the potential utilization of R. coreanus processing by-products a as medicinal herb. In this study, extracts were prepared by different extraction temperatures and ethanol ratio conditions of raw R. coreanus and byproducts generated after processing juice and wine of R. coreanus, and optimal extraction conditions were established through antioxidant and anti-inflammatory screening
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