Issue

Vol. 26 No. 21 (2014): Vol 26 Issue 21

Copyright (c) 2014 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

in vitro Antioxidant Activity of Ethyl Acetate Fraction of Fermentation Products of Ginkgo biloba

https://doi.org/10.14233/ajchem.2014.16784
Xuan Liu
Institute of Medical Physics and Engineering, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing 100084, P.R. China ; These authors have equal contributions
Xin Zhan
College of Traditional Chinese Pharmacy, Beijing University of Chinese Medicine, Chaoyang District, Beijing 100102, P.R. China;These authors have equal contributions
Xianwei Zou
Institute of Medical Physics and Engineering, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing 100084, P.R. China
Yun Huang
Institute of Medical Physics and Engineering, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing 100084, P.R. China
Qian Li
Institute of Medical Physics and Engineering, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing 100084, P.R. China
Jicheng Wang
College of pharmacy, Liaoning University of Traditional Chinese Medicine, Dalian, Liaoning 116600, P.R. China
Min Xin
College of Traditional Chinese Pharmacy, Beijing University of Chinese Medicine, Chaoyang District, Beijing 100102, P.R. China
Jintian Tang
Institute of Medical Physics and Engineering, Department of Engineering Physics, Tsinghua University, Haidian District, Beijing 100084, P.R. China

Corresponding Author(s) : Xuan Liu

liux_submit@163.com

Asian Journal of Chemistry, Vol. 26 No. 21 (2014): Vol 26 Issue 21

Abstract

We investigated the in vitro antioxidant activity of the ethyl acetate fractions of both fermentation and non-fermentation products of Ginkgo biloba leaves using 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) assays. Using the two assays, we show that the free radical scavenging activity of the ethyl acetate fraction of 11 days fermentation product was strong on a large range of concentrations (0.800-20.000 mg/mL). Furthermore, using the HPLC and NMR techniques, we discovered for the first time the pharmacodynamic material basis of the in vitro antioxidant effect of G. biloba leaves; namely, caffeine was produced during microbial fermentation of G. biloba by Eurotium cristatum and was present in the ethyl acetate fraction of 11days fermentation product.

Keywords

Ginkgo biloba Eurotium cristatum Antioxidant activity Caffeine Pharmacodynamic material basis
Liu, X., Zhan, X., Zou, X., Huang, Y., Li, Q., Wang, J., … Tang, J. (2014). in vitro Antioxidant Activity of Ethyl Acetate Fraction of Fermentation Products of Ginkgo biloba. Asian Journal of Chemistry, 26(21), 7351–7354. https://doi.org/10.14233/ajchem.2014.16784
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. B.P. Jacobs and W.S. Browner, Am. J. Med., 108, 341 (2000); doi:10.1016/S0002-9343(00)00290-4.
  2. M. Da Silva Pinto, Y.-I. Kwon, E. Apostolidis, F.M. Lajolo, M.I. Genovese and K. Shetty, Bioresour. Technol., 100, 6599 (2009); doi:10.1016/j.biortech.2009.07.021.
  3. Z.X. Yao, Z.Q. Han, K. Drieu and V. Papadopoulos, J. Nutr. Biochem., 15, 749 (2004); doi:10.1016/j.jnutbio.2004.06.008.
  4. J. Kleijnen and P. Knipschild, Lancet, 340, 1136 (1992a); doi:10.1016/0140-6736(92)93158-J.
  5. J. Gruenwald, T. Brendler and C. Jaenicke, Ginkgo, PDR Herbal Medicines, Medical Economic Company, Montvale, N.J., pp. 342-346 (2000).
  6. S. Pietri, E. Maurelli, K. Drieu and M. Culcasi, J. Mol. Cell. Cardiol., 29, 733 (1997); doi:10.1006/jmcc.1996.0316.
  7. C. Ferrandini, A. Sekaki and M.T. Droy-Lefaix, in eds.: C. Ferradini, M.T. Droy-Lefaix and Y. Christen, Oxygen-Centered Free Radicals and their Interactions with EGb 761 or CP 202, Advances in Ginkgo biloba Extract Research, Ginkgo biloba Extract (EGb 761) as a free radical scavenger, Vol. 2, Elsevier, Paris, France (1993).
  8. G.B. Kudolo, S. Dorsey and J. Blodgett, Thromb. Res., 108, 151 (2002); doi:10.1016/S0049-3848(02)00394-8.
  9. B.J. Diamond, S.C. Shiflett, N. Feiwel, R.J. Matheis, O. Noskin, J.A. Richard and N.E. Schoenberger, Arch. Phys. Med. Rehabil., 81, 668 (2000); doi:10.1016/S0003-9993(00)90052-2.
  10. P. Braquet and M. Koltai, in eds.: F. Clostre and F.V. De Feudis, Vasculoprotective Effect of the Platelet-Acti-vating Factor Antagonist Ginkgolide B Isolated from Ginkgo biloba Leaves, Advances in Ginkgo biloba Extract Research, Cardiovascular Effect of Ginkgo biloba Extract (EGb 761), Vol. 3, Elsevier, Paris, France (1994).
  11. K.F. Chung, M. Mccusker, C.P. Page, G. Dent, P.H. Guinot and P.J. Barnes, Lancet, 329, 248 (1987); doi:10.1016/S0140-6736(87)90066-3.
  12. H.L. White, P.W. Scates and B.R. Cooper, Life Sci., 58, 1315 (1996); doi:10.1016/0024-3205(96)00097-5.
  13. C. Ramassamy, Y. Christen, F. Clostre and J. Costentin, J. Pharm. Pharmacol., 44, 943 (1992); doi:10.1111/j.2042-7158.1992.tb03244.x.
  14. J. Kleijnen and P. Knipschild, Br. J. Clin. Pharmacol., 34, 352 (1992b); doi:10.1111/j.1365-2125.1992.tb05642.x.
  15. P.L. Le Bars, M.M. Katz, N. Berman, T.M. Itil, A.M. Freedman and A.F. Schatzberg, JAMA, 278, 1327 (1997); doi:10.1001/jama.1997.03550160047037.
  16. E. Ernst and C. Stevinson, Clin. Otolaryngol., 24, 164 (1999); doi:10.1046/j.1365-2273.1999.00243.x.
  17. M.H. Pittler and E. Ernst, Am. J. Med., 108, 276 (2000); doi:10.1016/S0002-9343(99)00454-4.
  18. A.J. Charlton, N.J. Baxter, M.L. Khan, A.J.G. Moir, E. Haslam, A.P. Davies and M.P. Williamson, J. Agric. Food Chem., 50, 1593 (2002); doi:10.1021/jf010897z.
  19. X.H. Wang, Q.D. Li and Q.E. Cao, Chin. Tradit. Herbal Drugs, 32, 267 (2001).
  20. Y. Zhuang, Y.M. Chi, S.B. Chen, R.N. Ding and Z.D. Min, Chin. Pharm. J., 39, 175 (2004).
  21. G.H. Li, Y.M. Shen, Y.J. Liu and K.Q. Zhang, Ann. Microbiol., 56, 151 (2006); doi:10.1007/BF03174997.
  22. F.Y. Lin, Y.K. Lai, H.C. Yu, N.Y. Chen, C.Y. Chang, H.C. Lo and T.H. Hsu, Food Chem., 110, 446 (2008); doi:10.1016/j.foodchem.2008.02.023.
  23. E.-J. Yang, S.-I. Kim, S.-Y. Park, H.-Y. Bang, J.H. Jeong, J.-H. So, I.-K. Rhee and K.-S. Song, Food Chem. Toxicol., 50, 2042 (2012); doi:10.1016/j.fct.2012.03.065.
  24. C.C. Ng, C.Y. Wang, Y.P. Wang, W.S. Tzeng and Y.T. Shyu, J. Biosci. Bioeng., 111, 289 (2011); doi:10.1016/j.jbiosc.2010.11.011.
  25. X.Q. Xu, Y.D. Wu and H. Chen, Food Chem., 127, 74 (2011); doi:10.1016/j.foodchem.2010.12.090.
  26. S.C. Wu, Y.S. Su and H.Y. Cheng, Food Chem., 129, 804 (2011); doi:10.1016/j.foodchem.2011.05.025.
  27. Z.T. Qi and Z.M. Sun, Acta Mycologica Sinica, 9, 176 (1990).
  28. Z.Y. Liu and J. Qin, Guizhou Sci., 8, 20 (1991).
  29. Q.Y. Wen and S.C. Liu, J. Tea Sci., 11(Supplement), 56 (1991).
  30. Z.G. Wang, S.Y. Cheng, Z. Tong and L.M. Cong, J. Tea Sci., 12, 65 (1992).
  31. W.J. Xiao, D.H. Fu, G.P. Ren, Z.H. Gong, L.Z. Xiao and Z.H. Liu, J. Tea Sci., 27, 307 (2007).
  32. M.J. Yao, Q. Huang, L.J. Chen and Y.P. Li, Food Fermentation Ind., 33, 28 (2007).
  33. F.T. Van Amsterdam, A. Roveri, M. Maiorino, E. Ratti and F. Ursini, Free Radic. Biol. Med., 12, 183 (1992); doi:10.1016/0891-5849(92)90025-C.
  34. N. Fellegrini, R. Ke, M. Yang and C. Rice-Evans, Methods Enzymol., 299, 379 (1999); doi:10.1016/S0076-6879(99)99037-7.
  35. J.A. Vignoli, D.G. Bassoli and M.T. Benassi, Food Chem., 124, 863 (2011); doi:10.1016/j.foodchem.2010.07.008.
  36. X. Shi, N.S. Dalal and A.C. Jain, Food Chem. Toxicol., 29, 1 (1991); doi:10.1016/0278-6915(91)90056-D.
  37. T.P.A. Devasagayam, J.P. Kamat, H. Mohan and P.C. Kesavan, Biochim. Biophys. Acta, 1282, 63 (1996); doi:10.1016/0005-2736(96)00040-5.
  38. M. Shi and S.W. You, Chin. J. Traumatol., 21, 236 (2005).
  39. G. Xie, R.R. He and H. Kurihara, Chin. J. Nat. Med., 8, 153 (2010); doi:10.3724/SP.J.1009.2010.00153.
  40. D. Mantle, F. Eddeb and A.T. Pickering, J. Ethnopharmacol., 72, 47 (2000); doi:10.1016/S0378-8741(00)00199-9.
  41. J. Li, Y.A. Li, J. Xu, X.L. Tang, P.L. Li and G.Q. Li, Chin. J. Mar. Drugs, 30, 31 (2011).
  42. B. Matthaus, J. Agric. Food Chem., 50, 3444 (2002); doi:10.1021/jf011440s.
  43. R.L. Prior, X.L. Wu and K. Schaich, J. Agric. Food Chem., 53, 4290 (2005); doi:10.1021/jf0502698.
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0