Comparison of Anti-Inflammatory Activity of Spirulina maxima Extract by Ultrasonication and Water Extraction Process
Spirulina maxima의 초음파 및 열수 추출 공정에 따른 항염증 효과 비교 탐색

Jae Bin Sin, Woon Yong Choi, Do Hyung Kang, Hyeon Yong Lee
2014 Journal of the Korean Society of Food Science and Nutrition  
The aim of this study was to compare the anti-inflammatory activities of Spirulina maxima treated with ultrasonication and water extraction process. S. maxima extracted via ultrasonication showed low cytotoxicity (16.90%) in a normal human cell line, CCD-986sk. Especially, S. maxima ultrasonication extract showed the highest DPPH radical scavenging activities (46.82%) compared to water extract (31.30%) at 100°C. In addition, ultrasonication extract showed a high amount of flavonoids (21.60
more » ... vonoids (21.60 mg/g) and total phenols (8.36 μg/mL). Nitric oxide production by 1.0 mg/mL of S. maxima ultrasonication extract strongly inhibited (1.3770 μM), whereas water extract showed lower inhibition (1.5784 μM). TNF-α and IL-6 cytokines were effectively inhibited by 1.0 mg/mL of S. maxima ultrasonication extract, which shows strong antioxidant activities. Based on these results, it can be concluded that the ultrasonication process increase anti-inflammatory activity of S. maxima extract.
doi:10.3746/jkfn.2014.43.12.1852 fatcat:2a4wpsgvqncxpfz56d2jn3j6ce