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한국식품과학회지
→ 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
박예빈1,2·정하람1,2·이승환3·김태완3·김대옥1,2,*
1경희대학교 식품생명공학과, 2경희대학교 피부생명공학센터, 3안동대학교 식품생명공학과
ABSTRACT
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.
KEYWORD
antioxidant capacity, by-product, cytokine, oxidative stress, phenolic compound
한국식품과학회지 2019 Feb; 51(1): 90 - 96
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