Evaluation of antioxidative and anti-inflammatory activities on hop extracts
Date Issued
2016
Date
2016
Author(s)
Sun, Li-Chin
Abstract
Hop (Humulus lupulus) is a perennial climbing and dioecious plant in the Cannabaceae family, and is native to Europe, North America and Western Asia. Hop is widely used to beer brewing to provide specific bitter and flavor. Recent research showed that hop has many bioactivities such as sedative, antibacterial, antioxidative, anti-inflammatory, anti-carcinogenic and anti-angiogenic effects. This study aims to investigate antioxidative and anti-inflammatory activities of hop. We prepared hop water extract (HWE) and hop ethanol extracts (HEE) with various ethanol concentrations (55%, 75%, 95%) to evaluate their antioxidative, anti-inflammatory activities and also to determine their humulone, lupulone, total phenolic and total flavonoid contents. The results showed 55%, 75% and 95% HEE had better antioxidative activities than HWE, and the HEE having best antioxidant ability is different in each antioxidant experiment. For the results of the anti-inflammatory activity, HWE and HEE both decreased the NO production of RAW 264.7 macrophage cells, which was induced by LPS. For inhibitory activities of HWE and HEE on proinflammatory cytokine, HWE significantly inhibited TNF-α and IL-6 production but showed no effect on IL-1β; HEE increased the amount of TNF-α but significantly inhibited IL-1β and IL-6 production.
Subjects
Humulus lupulus
antioxidation
anti-inflammation
RAW 264.7 cell
Type
thesis