In vitro Antioxidant and Anti-inflammatory Effects of Ethanol Extracts from Sprout of Evening Primrose (Oenothera laciniata) and Gooseberry (Actinidia arguta)

摘要

To investigate the biological benefits of Korean traditional vegetables, anti-oxidative and anti-inflammatory effects of ethanol extracts from blanched and dried sprouts of evening primrose (Oenothera laciniata, OL) and gooseberry (Actinidia arguta, AA) were measured. Total polyphenol and flavonoid contents of OL were higher than those of AA; OL contained 60.4 mg tannic acid/g dry weight and 31.9 mg rutin/g dry weight, while AA contained 33.0 mg tannic acid/g dry weight and 20.3 mg rutin/g dry weight. The IC50 value for DPPH radical scavenging activity was 58.2 u.g/mL for OL ethanol extract and 122.1 ug/mL for AA ethanol extract. The reducing power upon 500 ug/ mL of ethanol extract treatment was as strong as 52.1 ug ascorbate eq./mL for OL and 45.3ug ascorbate eq./mL for AA. Regarding anti-inflammatory effects, inhibition rate against 5-lipoxygenase (LOX) and cyclooxygenase (COX)-2 activities were 29.5% and 79.5% for OL, as well as 11.5% and 39.1%> for AA, respectively at a concentration of 250 ug/mL. Lipopolysaccaride (1 ug/mL)-treated RAW 264.7 macrophage cells subjected to OL ethanol extract at various concentrations (0~25 ug/mL) showed significantly reduced synthesis of nitrite oxide (NO), prostaglandin (PG) E2, and IL-6 in a dose-dependentmanner without cytotoxicity, although TNF-a synthesis was not affected. In conclusion, both OL and AA sprouts showed strong antioxidative activity, whereas OL showed very strong anti-inflammatory activity via effective reduction of NO, PGE2, and IL-6 synthesis in LPS-activated macrophage cells.