The Composition of the Root of Ixeris dentata var. albiflora Nakai. and Cell Viability and DPPH Radical Scavenging Activities of its Extract
The Korean Journal of Nutrition
; : 105-113, 2010.
Article
em Ko
| WPRIM
| ID: wpr-651796
Biblioteca responsável:
WPRO
ABSTRACT
Ixeris dentata var. albiflora Nakai, a herbal plant, is often used to make a strong stomach as an antiphlogistic used when dyspepsia and to improve appetite in Korea and China. And also it is used for adult diseases such as diabetes and liver diseases as Korean traditional medicine. In this study, the composition and DPPH radical scavenging activities of the root of Ixeris dentata var. albiflora Nakai and its effects on cell viability on vero and chang cells were investigated. Moisture, crude ash, crude protein and crude lipid were 79.14, 2.49, 8.28 and 2.56 g/100 g respectively. The highest mineral content was K. The major free sugars were glucose, fructose and sucrose. Major fatty acid are linoleic acid, palmic acid and linolenic acid. Major amino acids were glutamic acid, arginine and aspartic acid and the total contents of amino acids were 28.12 mg/g. The methanol extracts were further fractionated with n-hexane, chloroform, ethylacetate, butanol and water to get an active fraction. In addition, cell viabilities in each fraction were determined. Methanol extract, butanol, and aqueous fraction showed strong survival rates in vero cell and chang cell viability test, and hexane, chloroform, and ethylacetate fraction were examined for toxin in a cell. The root of Ixeris dentata var. albiflora Nakai had scavenging activities against DPPH radicals in a dose-dependent assay. Ethylacetate fraction's SC50 was 6.8 microgram/mL, very strong DPPH radical scavenging activities, but water fraction did not show any activity.
Palavras-chave
Texto completo:
1
Base de dados:
WPRIM
Assunto principal:
Apetite
/
Arginina
/
Plantas
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Estômago
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Sacarose
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Células Vero
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Carboidratos
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Água
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Sobrevivência Celular
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China
Limite:
Adult
/
Humans
País/Região como assunto:
Asia
Idioma:
Ko
Revista:
The Korean Journal of Nutrition
Ano de publicação:
2010
Tipo de documento:
Article