| Literature DB >> 19627218 |
You Ah Kim1, Chang-Suk Kong, Young Ran Um, Sun-Young Lim, Sung Su Yea, Youngwan Seo.
Abstract
In this study, the antioxidant and anti-inflammatory activities of Salicornia herbacea were evaluated. The crude CH(2)Cl(2)/methanol extract of S. herbacea showed 52% and 86% scavenging activities of the authentic ONOO(-) and ONOO(-) from 3-morpholinosydnomimine (SIN-1) at a concentration of 50 microg/mL, respectively, and was subjected to a further fractionation with n-hexane, 85% aqueous methanol, n-butanol, and water. Additional purification of the n-butanol fraction revealed that the most potent scavenging activity led to the isolation of isorhamnetin 3-O-beta-d-glucopyranoside as the active principle. The structure of isorhamnetin 3-O-beta-d-glucopyranoside was elucidated by extensive two-dimensional nuclear magnetic resonance experiments such as (1)H correlation spectroscopy nuclear Overhauser effect spectroscopy, heteronuclear single quantum correlation, and heteronuclear multiple-bond correlation as well as by comparison with the published spectral data. Isorhamnetin 3-O-beta-d-glucopyranoside exhibited dose-dependent scavenging activities of the authentic ONOO(-) and ONOO(-) from SIN-1. The electron spin resonance spin-trap techniques confirmed that reactive oxygen species, including the hydroxyl, superoxide, carbon-centered, and 1,1-diphenyl-2-picrylhydrazyl radicals, were actively quenched by addition of isorhamnetin 3-O-beta-d-glucopyranoside. In addition, isorhamnetin 3-O-beta-d-glucopyranoside suppressed the lipopolysaccharide-induced nitric oxide production and the expression of cytokines such as inducible nitric oxide synthase, tumor necrosis factor-alpha, and interleukin-1beta in Raw 264.7 cells. Findings from this study should underscore the nutraceutical value of S. herbacea-derived isorhamnetin 3-O-beta-d-glucopyranoside as a potent antioxidative and anti-inflammatory agent via alleviation of radical-induced toxicities and pro-inflammatory responses.Entities:
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Year: 2009 PMID: 19627218 DOI: 10.1089/jmf.2008.1072
Source DB: PubMed Journal: J Med Food ISSN: 1096-620X Impact factor: 2.786