The influence of the extraction method on bioactivity of the root of Tetrastigma hemsleyanum,Food Science & Nutrition

当前位置： X-MOL 学术 › Food Sci. Nutr. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

The influence of the extraction method on bioactivity of the root of Tetrastigma hemsleyanum
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2019-10-21 , DOI: 10.1002/fsn3.1221
Yangyang Liu _{1,

2,

3} , Xiang Ye _{1,

2,

3} , Yonglu Li _{1,

2,

3} , Qiang Chu _{1,

2,

3} , Lushuang Yu _{1,

2,

3} , Wen Chen _{1,

2,

3} , Ruoyi Jia _{1,

2,

3} , Yong Jiang ₄ , Xiaodong Zheng _{1,

2,

3}

Affiliation

Tetrastigma hemsleyanum is traditionally used as a folk medicine and functional food in China. Its extracts have been confirmed to have many bioactivities. However, the effect of extracting temperature on its bioactivity has not been reported. In this research, the total flavonoids content (TFC), total polyphenol content (TPC), antiproliferative, antioxidant, and anti‐inflammatory activities of ethanol extracts and water extracts (extracted at 55, 70, 85, and 100°C) were observed. The results indicated that ethanol extracts showed better antioxidant activity with DPPH EC₅₀ of 504.1 ± 3.8 μg/ml and ABTS EC₅₀ of 851.4 ± 3.9 μg/ml. A better antiproliferative activity on HepG2, PC12, Caco‐2, and Hela cells was observed on ethanol extracts. The results of anti‐inflammatory activities also indicated that all of the extracts can reduce the NO production of LPS‐stimulated macrophage with dose‐independent manner. In summary, the results showed that the antiproliferative, antioxidant, and anti‐inflammatory activities of water extracts decreased with the increasing temperature to some extent.

更新日期：2019-10-21

点击分享查看原文

点击收藏

公开下载

阅读更多本刊新发论文本刊介绍/投稿指南