Anti-oxidant,anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine |
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Authors: | Ji-Hyun Jeong Hana Jung Sae-Rom Lee Hee-Jae Lee Keum Taek Hwang Tae-Young Kim |
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Affiliation: | 1. Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 151-742, Republic of Korea;2. Rural Resource Development Institute, National Academy of Agricultural Science, Rural Development Administration, Suwon 441-853, Republic of Korea |
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Abstract: | The purpose of the study was to determine polyphenols, anthocyanins and ascorbic acid in the extracts of black raspberry fruits and wine, along with their anti-oxidant, anti-proliferative and anti-inflammatory activities. Black raspberry fruits without or with seeds crushed were blended in 60% ethanol (FE and FES, respectively) or in water (FW and FWS, respectively). Black raspberry wine without or with seeds crushed (W and WS, respectively) were prepared. Polyphenol content was the highest in the FES (8.25 mg/g fruit). Generally the ethanol extracts with seeds crushed showed higher anti-oxidant activities with the lowest DPPH IC50 (130 μg/ml (freeze-dried extract/reaction solution)) for the FES and the lowest ABTS IC50 (198 μg/ml) for the WS. Cell viabilities were reduced by 13–70% when treated with 100 μg/ml (freeze-dried extract/medium) for HT-29 cells and 1000 μg/ml for LNCaP cells. The FES most actively suppressed nitric oxide production in LPS-stimulated RAW264.7 cells (p < 0.05). Superoxide dismutase and glutathione peroxidase activities treated with the extracts were higher than the control (p < 0.05). |
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Keywords: | Black raspberry Anti-oxidation Anti-proliferation Anti-inflammatory activity Anti-oxidant enzyme |
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