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OBJECTIVE: To study the effects of extracts from Honghua(Flos Carthami) on lipopolysaccharide induced nitric oxide(NO) production in RAW 264.7cells and the influence of the extracts on yeastα-glucosidase activity. The total flavonoid content of the extracts was also determined.METHODS: Cytotoxicity of the extracts to RAW264.7 cells was evaluated by the ATPlite? method.Inhibitory effects of the extracts on NO production were evaluated by Griess assay. Curcumin was used as a positive control. Screening of extracts for potential α-glucosidase inhibitors was done by a fluorometric assay.The assay was based on the hydrolysis of 4-methylumbelliferyl-a-D-glucopyranoside to form the fluorescent product, 4-methylumbelliferone. Acarbose was used as a positive control. The total flavonoid content was tested using kaempferol as the standard.RESULTS: There were significant inhibitory effects on NO production when the extracts were 25-100μg/mL(P<0.05) and curcumin was 2-4 μg/mL(P<0.001). The extracts showed an inhibitory effect onα-glucosidase activity at the concentrations of15.6-125 μg/mL with a half maximal(50%) inhibitory concentration(IC50) of(32.8±5.7) μg/mL, compared with the IC 50 of acarbose at(1.8±0.4) μg/mL.There was a significant difference between the two IC50values(P<0.001). The total content of flavonoids per gram of dried herb was1.14 mg.CONCLUSION:Honghua(Flos Carthami)showed in hibitory effects on NO production in activated RAW264.7 macrophage cells and an inhibitory effect on yeast α-glucosidase. There might be a relationship between these pharmacological effects and its flavonoid content.
OBJECTIVE: To study the effects of extracts from Honghua (Flos Carthami) on lipopolysaccharide induced nitric oxide (NO) production in RAW 264.7 cells and the influence of the extracts on yeast alpha-glucosidase activity. The total flavonoid content of the extracts was also determined. METHODS: Cytotoxicity of the extracts to RAW 264.7 cells was evaluated by the ATPlite® method. Inhibitory effects of the extracts on NO production were evaluated by Griess assay. Curcumin was used as a positive control. Screening of extracts for potential α-glucosidase inhibitors was done by a fluorometric assay. The assay was based on the hydrolysis of 4-methylumbelliferyl-aD-glucopyranoside to form the fluorescent product, 4-methylumbelliferone. Acarbose was used as a positive control. The total flavonoid content was tested using kaempferol as the standard.RESULTS: There were significant inhibitory effects on NO production when the extracts were 25-100 μg / mL (P <0.05) and curcumin was 2-4 μg / mL (P <0.001). The ext racts showed an inhibitory effect on α-glucosidase activity at the concentrations of 15.6-125 μg / mL with a half maximal (50%) inhibitory concentration (IC50) of (32.8 ± 5.7) μg / mL, compared with the IC 50 of acarbose at (1.8 ± 0.4) μg / mL. There was a significant difference between the two IC50values (P <0.001). The total content of flavonoids per gram of dried herb was 1.14 mg.CONCLUSION: Honghua (Flos Carthami) showed in hibitory effects on NO production in activated RAW264.7 macrophage cells and an inhibitory effect on yeast α-glucosidase. There might be a relationship between these pharmacological effects and its flavonoid content.