Comparison of anti-inflammatory activity of spirulina maxima extract by ultrasonication and water extraction process SCOPUS KCI

Title
Comparison of anti-inflammatory activity of spirulina maxima extract by ultrasonication and water extraction process
Author(s)
Sin, J.B.; Choi, W.Y.; Kang, D.H.; Lee, H.-Y.
KIOST Author(s)
Kang, Do-Hyung(강도형)
Publication Year
2014-12
Abstract
The aim of this study was to compare the anti-inflammatory activities of Spirulina maxima treated with ultrasonication and water extraction process. S. maxima extracted via ultrasonication showed low cytotoxicity (16.90%) in a normal human cell line, CCD-986sk. Especially, S. maxima ultrasonication extract showed the highest DPPH radical scavenging activities (46.82%) compared to water extract (31.30%) at 100°C. In addition, ultrasonication extract showed a high amount of flavonoids (21.60 mg/g) and total phenols (8.36 μg/mL). Nitric oxide production by 1.0 mg/mL of S. maxima ultrasonication extract strongly inhibited (1.3770 μM), whereas water extract showed lower inhibition (1.5784 μM). TNF-α and IL-6 cytokines were effectively inhibited by 1.0 mg/mL of S. maxima ultrasonication extract, which shows strong antioxidant activities. Based on these results, it can be concluded that the ultrasonication process increase anti-inflammatory activity of S. maxima extract. © 2014, J Korean Soc Food Sci Nutr. All rights reserved.
ISSN
1226-3311
URI
https://sciwatch.kiost.ac.kr/handle/2020.kiost/6494
DOI
10.3746/jkfn.2014.43.12.1852
Bibliographic Citation
Journal of the Korean Society of Food Science and Nutrition, v.43, no.12, pp.1852 - 1857, 2014
Publisher
Korean Society of Food Science and Nutrition
Keywords
Anti-inflammatory; Antioxidant; Spirulina maxima; Ultrasonication
Type
Article
Language
Korean
Document Type
Article
Publisher
Korean Society of Food Science and Nutrition
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