Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract

Abstract

The present study aimed to investigate the antioxidant and anti-inflammatory effects of red beet (Merlin sprout and root) extract. The free radical scavenging activity, EC50 of Merlin sprout extract and Merlin root extract were measured at 1.687 μg/mL and 7.457 μg/mL, respectively. The total polyphenol content of the Merlin sprout extracts was observed to higher than that of the Merlin root extracts. Next, we investigated the effect of Merlin sprout and Merlin root extract on nitric oxide (NO) production in LPS-induced RAW264.7 cells. The Merlin sprout extract showed a higher NO production inhibitory effect compared to the Merlin root extract at 400 μg/mL concentration. In addition, treatment with the Merlin sprout extract significantly suppressed inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) protein expression levels. Furthermore, the Merlin sprout extract reduced interleukin-6 (IL-6) production in a concentration-dependent manner. From these results, it appears that it would be beneficial to use the Merlin sprout extract in the food industry and for the development of safe antioxidant and anti-inflammatory substances.

Anti-inflammatory Effect of Wild Indigo (Baptisia tinctoria) Root on Raw 264.7 Cells with Stimulated Lipopolysaccharide

“…The macrophage Raw 264.7 cells involved in the inflammatory response, are activated by LPS-stimulator various concentrations for producing pro-inflammatory cytokines such as NO to induce inflammatory responses (Han et al, 2021). Raw 264.7 cells treated with lower concentrations (5, 10, 20, 30, 50 µg•mL -1 ) of B. tinctoria water and ethanol root extracts and with 1 µg•mL -1 of LPS-stimulated.…”