Evaluation of antioxidant activities of ethanol extract from Ligusticum subjected to in-vitro gastrointestinal digestion. (September 2018)

• Record Type: Journal Article
• Authors: Ge, Huifang; Chen, Yazhen; Chen, Jicheng; Tian, Jingjing; Liang, Xiaofeng; Chen, Lei
• Is Part Of: Food and chemical toxicology. Volume 119(2018)
• Page Start: 417
• Page End: 424
• Publication Date: 2018-09
• Subjects: Ligusticum chuanxiong -- Gastrointestinal digestion -- Antioxidant activity -- TMP -- Ferulic acid -- CAA; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2017.12.035
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: The Rhizome of Ligusticum chuanxiong Hort, a traditional Chinese medicine, is widely used to treat cardiovascular diseases and attenuate oxidative stress. The main bioactive compounds including tetramethylpyrazine (TMP), polyphenols, ferulic acid have been reported to be responsible for these effects. This study was to evaluate the influence of Ligusticum chuanxiong extraction (LCE) in mimic gastrointestinal tract on antioxidant activity. The effects of gastric digestion group metabolic liquid on free radical scavenging followed as DPPH > ·O 2− > ·OH, while the clearance effects of intestine digestion group expressed as ·O 2− > ·OH > DPPH. Furthermore, the digested extraction promoted lower cellular antioxidant activity (CAA) with dose-response correlations. Gastrointestinal digestion increased the release of bound ferulic acids and polyphenols. Content of ferulic acid in gastric and intestinal metabolic solution increased from 6.07 mg/g to 9.33 mg/g and 14.17 mg/g. The free phenolic before and after digestion were 177.38 mg/g, 179.69 mg/g and 194.99 mg/g, respectively. The simulated gastrointestinal digestion of LCE promoted a significant increase in the free phenolic acids content, antioxidant activity and CAA. Highlights: Antioxidant activities of LCE after simulated digestion were significantly improved. The free polyphenols and Ferulic acids were significantly released by digestion. Effects of gastric and intestine digestion on antioxidant activity were slightly different.