Activation of nuclear factor-kB (NF-ĸB) receptors potently enhances pro-inflammatory cytokines production thereby promoting inflammatory reactions. NF-ĸB receptor inhibition is one of the targets in overcoming inflammatory reactions. One of the natural ingredients that have the potential as an anti-inflammatory is velvet bean leaf extract (Mucuna pruriens L. (DC.)) which is used by the local people of West Sumatra. This study aimed to investigate the anti-inflammatory mechanism of the bioactive compounds detected in velvet bean leaf extract against NF-ĸB (1U36) activation pathway using an in silico approach. The phytochemical analysis of the ethanolic extract of velvet bean leaves was performed using GC-MS. Subsequently, their potential bioactivities were explored using PASS online test, preparation of ligands, receptors, and molecular docking. The results showed that the 34 compounds contained in the miang bean leaf extract had anti-inflammatory bioactivity with a probability activity value of >0.7 based on PASS online. The docking results showed that the highest binding affinity value was found in artemin (-7.5 kcal/ mol) which was higher than the standard anti-inflammatory drug ketoconazole (-7.2 kcal/mol). Therefore, one of the mechanisms of miang bean leaves as an anti-inflammatory is due to the inhibitory action of artemin on the NF-kB activation pathway.

Inflammation is an immune response that could lead to serious health problems. Some steroids and nonsteroidal drugs are capable of relieving inflammatory reactions but may promote various detrimental side effects. Therefore, the search for effective but less side effects of natural antiinflammatory drugs are urgently needed. One of the medicinal plants that may have the potential as an anti-inflammatory is velvet beans (Mucuna pruriens L. (DC.)). This study aimed to investigate the effectiveness of velvet bean leaf ethanolic extract against inflammation in mice as an animal model and to elucidate the phytochemical constituents of velvet bean leaf extract regarding their antiinflammatory properties by deploying gas chromatography-mass spectrophotometry (GCMS) analysis. This study used 40 male BALB/c mice with 4 treatment groups, namely negative control (Na-CMC 1%), positive control (diclofenac sodium 4.5 mg/kg BW), velvet bean leaf extract 200 mg/kg BW, and 400 mg/kg BW, respectively. The extract or diclofenac sodium was given orally to the mice 30 minutes upon intraplantar injection of carrageenan 1%. Subsequently, the volume of paw edema, area under curve (AUC) values of edema, and percent of anti-inflammatory power as well as leukocyte counts were determined. The results demonstrated that ethanolic extract of velvet bean leaf, particularly at the dose of 400 mg/kg BW exerted a substantial anti-inflammatory effect against carrageenan as indicated by the lowest edema volume, lowest AUC value, the highest anti-inflammatory power, and stronger suppression on leukocyte counts. In addition, the GC-MS analysis revealed some potent anti-inflammatory compounds namely hexadecanoic acid, geranylgeraniol, geraniol, 3-aminobenzamide, octadecanoic acid, and 4-hydroxycinnamic acid.

Inflammation is a serious health problem that needs treatment. The use of steroids and non-steroidal anti-inflammatory drugs (NSAIDs) can actually relieve inflammatory reactions well, but their long-term use can have many side effects and are uneconomical. Therefore, the use of natural ingredients that are effective and economical is needed. One of the plants that are considered anti-inflammatory is the leaves of miang beans (Mucuna pruriens). The purpose of compiling this narrative review is to analyze the phytochemical content of miang beans leaves and its mechanisms for inflammatory reactions. The narrative study of this preparation was carried out using the literature study method from August to September 2020. The phytochemical content of miang bean leaves are alkaloids, flavonoids, saponins, cyanogenic glycosides, and tannins. Phytochemicals that have a direct anti-inflammatory effect are alkaloids, flavonoids, saponins, and tannins. Alkaloids are antibacterial. If there are bacteria that cause inflammation, the alkaloids will damage the bacterial peptidoglycan cell walls, thus causing bacterial cell death and preventable inflammatory reactions. Flavonoids have anti-inflammatory effects by inhibiting macrophages from producing NO (nitric oxide) and inhibiting the cyclooxygenase pathway. Saponins affect the inflammatory reaction by inhibiting the lipoxygenase pathway and inhibiting the release of inflammatory mediators. Meanwhile, tannins affect the inflammatory reaction by inhibiting macrophages from producing ROS (Reactive Oxygen Species). Potential which is fatal because it can turn into cyanide acid. However, the content of these cyanogenic glycosides can be minimized by drying at low temperatures. So, mung bean leaves are effective as anti-inflammatory drugs because the alkaloids, flavonoids, saponins, and tannins they contain are anti-inflammatory.