e-journal

Antioxidants, anti-proliferative, anti-inflammatory, anti-diabetic andanti-microbial effects of isolated compounds from Swertia corymbosa(Grieb.) Wight ex C.B. Clark – An in vitro approach

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The present study, antioxidant, enzyme inhibitory, anti-inflammatory and antimicrobial activity of isolated compounds such as Decussatin(1), Gentiacaulein (2), Swertianin (3), 1,8-dihydroxy-2,6-dimethoxy xanthone (methylswertianin) (4) 8-hydroxy-1,2,4,6-tetramethoxyxanthone(5) and 1,2-dihydroxy-6-methoxyxanthone-8-O--d-xylopyranosyl (6) were investigated using an in vitro model. Results of antioxidantstudies revealed that the compound 6 possessed an efficient 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) (IC5007.19 ± 4.56 mol/mL), 2,2-azinobis (3-ethylbenzothiozoline-6-sulfonic acid) (ABTS•+) (42.62 ± 0.25 mmol/L TE/g), superoxide (57.89 ± 3.45 mol/mL), nitric oxide(18.45 ± 1.23 mol/mL) and hydroxyl (12.13 ± 2.76 mol/mL) radical scavenging activities, ferric reducing antioxidant power (14.76 ± 0.10 molarFe (II)/g), metal chelating (213.85 ± 27.18 mg EDTA/g) ability. Compounds 6 and 3 exhibited significant anti-proliferative activity. Compound 6displayed strongest antibacterial activity against Streptococcus pneumoniae and Escherichia coli with MIC value of 3.90 g/mL and 21.21 ± 0.25and 20.27 ± 0.11 mm zone of inhibition at 25 g/mL concentration respectively. In the membrane stabilization and protein denaturation test 3 wasthe most potent with an IC50value of 12.57, 18.75 mol/mL respectively

Keywords: Swertia corymbosa; Antioxidant; In vitro anti-diabetic; Anti-inflammatory; Anti-bacterial

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 169–179

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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