Antioxidant properties of Achyranthis radix extract in rats

Hyun-Suk Choi; Mi-Jeong Lee; Myung-Sun Na; Myung-Yul Lee; DuBok Choi

Journal of Industrial and Engineering Chemistry, Vol.15, No.2, 275-280, March, 2009

DOI10.1016/j.jiec.2008.12.001 Export Citation

Antioxidant properties of Achyranthis radix extract in rats

Hyun-Suk Choi, Mi-Jeong Lee¹, Myung-Sun Na², Myung-Yul Lee^{2, †}, and DuBok Choi^{3, †}

College of Pharmacy and BK21, Chungbuk National University, Cheongju, Chungbuk 361-763, Republic of Korea
¹Department of Internal Medicine, Catholic University Medical College, Seoul 137-040, Republic of Korea
²Department of Food and Nutrition, Chosun University, Gwang-ju 501-759, Republic of Korea
³Department of Environmental Health, Cho-dang University, Chonnam 534-800, Republic of Korea

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This study was performed to investigate the antioxidant activities of various fractions of Achyranthis radix extract using various solvents in vitro and antioxidant enzyme activities in vivo. Among the various fractions, when n-butanol was used as the extract solvent the DPPH radical scavenge rate was highest at 31.09 μg/ml. The thiobarbituric acid reaction value using n-butanol fraction was 0.33 at 532 nm after 6 days, representing a decrease of about 42% compared to control group. When the administered concentration of A. radix extract was 400 mg/kg/body weight/day, the xanthine oxidase activity in the liver was 19.5 mU/mg protein, representing a decrease of about 46% compared to the control group. The superoxide dismutase activity in the AR-E2 group was 89.4 Umol/(min mg protein), representing a decrease of about 40% compared to the control group. Catalase and glutathione peroxidase were decreased by about 24% and 58%, respectively, compared to the control group. When n-butanol fraction was used, the nitrite scavenging activity in various fractions at pH 1.2 was highest at 90.2%, an increase of about 90% compared to the control group. The results support the antioxidant potential of A. radix extract for various health supplements, pharmaceuticals, and mutraceuticals.

Keywords:Achyranthis radix;Antioxidant activity;Nitrite scavenging activity

[References]

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Figueroa PB, Klitz AP, Am. J. Clin. Nutr., 11, 235 (1962)
Aykac G, Yalcin M, Kocak TN, Sivas A, Toxicology, 36, 71 (1978)
Joo HN, Lee CG, J. Ind. Eng. Chem., 13(1), 110 (2007)
Kim IS, Yun HS, Kwak SH, Jin IN, J. Microbiol., 45, 326 (2007)
Zheng Y, Zhang Y, Wan J, Shi C, Huang L, J. Microbiol., 46, 728 (2008)
Kim HB, Lee HS, Kim SJ, Yoo HJ, Hwang JS, Chen G, Yun HJ, J. Microbiol., 45, 256 (2007)
Sun SP, Li KH, Sun SS, Hanan Trade Chin. Med., 47, 39 (1985)
Lee SO, Lee HJ, Yu MH, Im HG, Lee IS, Korean J. Food. Sci. Technol., 37, 233 (2005)
Hahn DR, Lee WM, Yakhak Hoeji, 35, 457 (1991)
Ogawa S, Nishimoto N, Okamoto N, Takemoto T, Yakugaku Zasshi, 91, 916 (1971)
Kim KA, Park HJ, Lee JS, Kim JW, Kim CJ, Shin IS, Han SM, Lim SB, J. Korean Ori. Med., 24, 40 (2003)
Li AK, Li DD, Yau. Xuc. Xue. Bao., 32, 881 (1997)
Yen GC, Chen HY, Peng HH, Food Chem. Tioxocol., 39, 1045 (2001)
Rajnarayana K, Sripal RM, Chaluvadi MR, Indian J. Pharmacol., 33, 2 (2001)
Im SI, MS Thesis, Daejen University, Korea (1998)
Ratra PS, Misra KC, Indian For., 96, 372 (1970)
Lee KS, Lee JI, Lee JK, Lee J, Kim GD, Oh MJ, Korean J. Food Pres., 12, 275 (2005)
Kiso Y, Suzuki Y, Konno C, Hikino H, Hashimoto I, Tagi Y, Shoyakugaku Zasshi, 36, 238 (1982)
Lee SD, Kim KS, J. Korean Accupun. Moxibust. Soc., 16, 287 (1999)
Kim MS, Cho HB, J. Microbiol., 45, 578 (2007)
Gordon MH, in: Huston BJF (Ed.), Food Antioxidants, Elsevier, London, UK (1990)
Grisham MB, Hernandez LA, Granger DN, Am. J. Physiol., 251, 567 (1986)
Oei HH, Stroo WE, Burton KP, Schaffer SW, Res. Commun. Chem. Pathol. Pharmacol., 38, 453 (1982)
Pacifici RE, Davies KJ, Gerontology, 37, 166 (1991)
Samuni AM, Barenholz Y, Free Radic. Bio. Med., 22, 1165 (1997)
Meister A, in: Dolphin D, Poulson R, Auramove R (Eds.), Gluthione; Chemical, Biochemical, and Medical Aspects, John Wiley and Sons, NY, USA, 1989, p. 367
Jeon TW, Jo CH, Kim KH, Byun MW, J. Korean Food Pres., 9, 369 (2002)

[Referenced By]

[1] Glueck CJ, Hog E, Allen C, Gartside PS, Am. J. Clin. Nutr., 33, 2287 (1980)

[2] Figueroa PB, Klitz AP, Am. J. Clin. Nutr., 11, 235 (1962)

[3] Aykac G, Yalcin M, Kocak TN, Sivas A, Toxicology, 36, 71 (1978)

[4] Joo HN, Lee CG, J. Ind. Eng. Chem., 13(1), 110 (2007)

[5] Kim IS, Yun HS, Kwak SH, Jin IN, J. Microbiol., 45, 326 (2007)

[6] Zheng Y, Zhang Y, Wan J, Shi C, Huang L, J. Microbiol., 46, 728 (2008)

[7] Kim HB, Lee HS, Kim SJ, Yoo HJ, Hwang JS, Chen G, Yun HJ, J. Microbiol., 45, 256 (2007)

[8] Sun SP, Li KH, Sun SS, Hanan Trade Chin. Med., 47, 39 (1985)

[9] Lee SO, Lee HJ, Yu MH, Im HG, Lee IS, Korean J. Food. Sci. Technol., 37, 233 (2005)

[10] Hahn DR, Lee WM, Yakhak Hoeji, 35, 457 (1991)

[11] Ogawa S, Nishimoto N, Okamoto N, Takemoto T, Yakugaku Zasshi, 91, 916 (1971)

[12] Kim KA, Park HJ, Lee JS, Kim JW, Kim CJ, Shin IS, Han SM, Lim SB, J. Korean Ori. Med., 24, 40 (2003)

[13] Li AK, Li DD, Yau. Xuc. Xue. Bao., 32, 881 (1997)

[14] Yen GC, Chen HY, Peng HH, Food Chem. Tioxocol., 39, 1045 (2001)

[15] Rajnarayana K, Sripal RM, Chaluvadi MR, Indian J. Pharmacol., 33, 2 (2001)

[16] Im SI, MS Thesis, Daejen University, Korea (1998)

[17] Ratra PS, Misra KC, Indian For., 96, 372 (1970)

[18] Lee KS, Lee JI, Lee JK, Lee J, Kim GD, Oh MJ, Korean J. Food Pres., 12, 275 (2005)

[19] Kiso Y, Suzuki Y, Konno C, Hikino H, Hashimoto I, Tagi Y, Shoyakugaku Zasshi, 36, 238 (1982)

[20] Lee SD, Kim KS, J. Korean Accupun. Moxibust. Soc., 16, 287 (1999)

[21] Kim MS, Cho HB, J. Microbiol., 45, 578 (2007)

[22] Gordon MH, in: Huston BJF (Ed.), Food Antioxidants, Elsevier, London, UK (1990)

[23] Grisham MB, Hernandez LA, Granger DN, Am. J. Physiol., 251, 567 (1986)

[24] Oei HH, Stroo WE, Burton KP, Schaffer SW, Res. Commun. Chem. Pathol. Pharmacol., 38, 453 (1982)

[25] Pacifici RE, Davies KJ, Gerontology, 37, 166 (1991)

[26] Samuni AM, Barenholz Y, Free Radic. Bio. Med., 22, 1165 (1997)

[27] Meister A, in: Dolphin D, Poulson R, Auramove R (Eds.), Gluthione; Chemical, Biochemical, and Medical Aspects, John Wiley and Sons, NY, USA, 1989, p. 367

[28] Jeon TW, Jo CH, Kim KH, Byun MW, J. Korean Food Pres., 9, 369 (2002)