Composition of Biologically Active Substances and Antioxidant Activity of New Zealand Deer Velvet Antler Extracts

Abstract

Deer velvet antler was subjected to the extraction process using boiling water at three different temperatures (100, 110 and 120 o C) and 70% ethanol solution. Functional components such as uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs) and sialic acid in the extracts were analyzed, and their antioxidant activities were investigated using several in vitro models. Uronic acid and sulfated-GAGs content of each extract significantly decreased with increasing extraction temperature (p<0.05), while the residues obtained from the upper and middle part of the antler had a higher uronic acid content than the residues obtained from the base section. Sialic acid contents were highest in compounds extracted at 110 o C, followed by 120 and 100 o C. The 70% ethanol extracts also had a high levels of uronic acid content, but not for sulfated-GAGs and sialic acid. All extracts showed good antioxidant ability in a dose-dependant manner, with the 100 o C residue exhibiting the strongest activity compared to the 110 and 120 o C extracts. In relation to the hydroxyl radical scavenging activity and reduction power, the 70% ethanol extract exhibited the strongest activity. Furthermore, the velvet antler extracts inhibited apoptosis in hydrogen peroxide-induced PC-12 cells.

Enzymatic hydrolysate from velvet antler suppresses adipogenesis in 3T3-L1 cells and attenuates obesity in high-fat diet-fed mice

“…These results suggest that the main ingredients of VAPH are protein and uronic acid (an acidic polysaccharide). The sialic acid content of the VAPH obtained in this study was similar to that observed by Je et al (2010[ 9 ]), who used hot water extracts. However, the sulfated-GAG and uronic acid contents in VAPH were higher than those from the hot water extracts.…”

First Evaluation of the Biologically Active Substances and Antioxidant Potential of Regrowth Velvet Antler by means of Multiple Biochemical Assays

“…Hydroxyl radicals are extremely reactive and easily react with amino acids, DNA, and membrane components. In this study, the hydroxyl radical scavenging activity of RVA was higher than that of velvet antler as reported by Je et al [32]. In addition, our analysis of ABTS radical scavenging activity by RVA identified activity higher than that reported by Zhao et al [33].…”

Comparisons of Chemical Composition, Flavor and Bioactive Substances between Korean and Imported Velvet Antler Extracts

“…To date, some studies have been conducted to determine the antioxidant activity and chemical compositions in the New Zealand velvet antler (NZVA; Je et al, 2010 ) and RVA ( Je et al., 2011 ), and bioactive compounds in Chinese VA extract ( Zhang et al, 2019 ). However, it still remains unknown whether there are some differences existing in biological activity, chemical composition, flavor and bioactive compounds between the Korean and the imported VA products.…”