→ 한국식품과학회지2019 ; 51(1): 90-96
Anti-inflammatory effects of ethyl acetate fraction of unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) on lipopolysaccharide-stimulated RAW 264.7 cells
지방질다당류로 자극한 RAW 264.7 세포에서 청도반시 땡감 에틸 아세테이트 분획물의 항염증 효과
Ye Bin Park1,2, Ha-Ram Jeong1,2, Seung Hwan Lee3, Taewan Kim3, and Dae-Ok Kim1,2,*
1Department of Food Science and Biotechnology, Kyung Hee University, 2Skin Biotechnology Center, Kyung Hee University, 3Department of Food Science and Biotechnology, Andong National University
1경희대학교 식품생명공학과, 2경희대학교 피부생명공학센터, 3안동대학교 식품생명공학과
Unripe astringent persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) is a by-product produced when thinning out the superfluous fruit of persimmon. We investigated whether unripe astringent persimmon has antioxidative and anti-inflammatory effects. Unripe astringent persimmon extract was fractionated sequentially in n-hexane, chloroform, ethyl acetate, n-butanol, and water. The ethyl acetate fraction had the highest total phenolic content, total flavonoid content, and antioxidant capacity compared to those of the other fractions. Pretreatment of lipopolysaccharide-stimulated RAW 264.7 macrophages with the ethyl acetate fraction reduced nitric oxide, interleukin-6, and intracellular oxidative stress in a dose-dependent manner. Ultra-high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry analysis revealed gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, quercetin-3-O-glucoside, quercetin, and p-coumaric acid as the phenolic compounds of the ethyl acetate fraction. Collectively, these findings suggest that unripe astringent persimmon is a source of functional materials that can promote antioxidative and anti-inflammatory effects.
antioxidant capacity, by-product, cytokine, oxidative stress, phenolic compound
한국식품과학회지 2019 Feb; 51(1): 90 - 96