Abstract
This study investigated the anti-inflammatory, trypsin activity, and antioxidant
effects of 11 kinds of plant extracts to discover materials for developing
optimal mixtures that improve inflammation and help digestion. Ziziphus
jujuba Mill. (ZJ), Leonurus japonicus Houtt. (LJ),
Scutellaria baicalensis (SB), Platycodon
grandiflorum, and Aster scaber extracts had
excellent anti-inflammatory effects by reducing excessive nitric oxide (NO) and
tumor necrosis factor-α content in lipopolysaccharide (LPS)-stimulated
RAW264.7 macrophages. The malt (MA), Pyrus pyrifolia Nakai
(PP), Raphanus sativus L., Platycodon
grandiflorum extracts among the 11 kinds of plant extracts had high
trypsin activity. The antioxidant activity of the plant extracts was examined by
the DPPH radical scavenging activity, and the SB, PE, JU, and MA extracts had
high antioxidant activity. Therefore, PP, MA, ZJ, LJ, and SB were selected to
develop optimal mixtures that improve inflammation and help digestion. The
extract of plant mixture containing PP, MA, ZJ, LJ, and SB in the ratio
1:1:2:1:2 (w/w) significantly inhibited NO production than the extract of PP,
MA, ZJ, LJ, and SB, respectively, in LPS-stimulated RAW 264.7 macrophages. The
DPPH radical scavenging activity of the mixture extract was significantly higher
than the extract of PP, MA, ZJ, and LJ, respectively.
Publisher
The Korean Society of Food Preservation
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