Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities
Objective: Optimization of the extraction process of anthraquinone from fermented Morinda officinalis and investigated its antioxidant and hypoglycemic activities. Methods: Taking the extraction ratio of anthraquinone as the evaluation index, the optimal conditions were obtained by response surface...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080091 |
| _version_ | 1798017478285066240 |
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| author | Dong PENG Zhifeng LUO Qian TAO Miaoqing AN Siyang ZHU Pan LI Bing DU |
| author_facet | Dong PENG Zhifeng LUO Qian TAO Miaoqing AN Siyang ZHU Pan LI Bing DU |
| author_sort | Dong PENG |
| collection | DOAJ |
| description | Objective: Optimization of the extraction process of anthraquinone from fermented Morinda officinalis and investigated its antioxidant and hypoglycemic activities. Methods: Taking the extraction ratio of anthraquinone as the evaluation index, the optimal conditions were obtained by response surface methodology. In vitro, the antioxidant activity was evaluated by determining the scavenging ability of anthraquinone against DPPH free radical, hydroxyl free radical and superoxide anion assays. In vivo, the antioxidant activity was evaluated by measuring the effect of anthraquinone on the life span and motility of Caenorhabditis elegans. The hypoglycemic activity in vitro was evaluated by determining the inhibition rate of anthraquinone against alpha-glucosidase and alpha-amylase. The hypoglycemic activity in vivo was evaluated by measuring the effect of anthraquinone on glucose consumption of IR-HepG2 cells. Results: The optimal conditions were obtained as follows: ethanol concentration, 45%; solid-to-solvent ratio, 1:41 (g/mL); temperature, 65 ℃; and time, 1.60 h. Under these conditions, the extraction ratio of anthraquinone was 90.37%. In the antioxidant assay in vitro, anthraquinone exhibited good scavenging ability against DPPH free radicals, hydroxyl free radicals, and superoxide anions. In the antioxidant assay in vivo, anthraquinone significantly prolonged the life span (P<0.05), and enhanced the motility of Caenorhabditis elegans (P<0.05). The IC50 values of anthraquinone on alpha-amylase and alpha-glucosidase were 0.588 and 0.575 mg/mL, respectively. Glucose consumption of IR-HepG2 cells in the anthraquinone group (1.2 mg/mL) was increased by 47.42% compared with the model group. Conclusion: The anthraquinone from fermented Morinda officinalis exhibited good antioxidant and hypoglycemic activities, facilitating the development of natural therapeutic agents for diabetes treatment. |
| first_indexed | 2024-04-11T16:07:53Z |
| format | Article |
| id | doaj.art-e13f55271baa4859affa7ab3cd001467 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:53Z |
| publishDate | 2022-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-e13f55271baa4859affa7ab3cd0014672022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-04-0143721422310.13386/j.issn1002-0306.20210800912021080091-7Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic ActivitiesDong PENG0Zhifeng LUO1Qian TAO2Miaoqing AN3Siyang ZHU4Pan LI5Bing DU6College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaInfinitus(China) Co., Ltd., Guangzhou 510623, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaHua An Tang Biological Technology Group Co., Ltd., Guangzhou 511500, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaObjective: Optimization of the extraction process of anthraquinone from fermented Morinda officinalis and investigated its antioxidant and hypoglycemic activities. Methods: Taking the extraction ratio of anthraquinone as the evaluation index, the optimal conditions were obtained by response surface methodology. In vitro, the antioxidant activity was evaluated by determining the scavenging ability of anthraquinone against DPPH free radical, hydroxyl free radical and superoxide anion assays. In vivo, the antioxidant activity was evaluated by measuring the effect of anthraquinone on the life span and motility of Caenorhabditis elegans. The hypoglycemic activity in vitro was evaluated by determining the inhibition rate of anthraquinone against alpha-glucosidase and alpha-amylase. The hypoglycemic activity in vivo was evaluated by measuring the effect of anthraquinone on glucose consumption of IR-HepG2 cells. Results: The optimal conditions were obtained as follows: ethanol concentration, 45%; solid-to-solvent ratio, 1:41 (g/mL); temperature, 65 ℃; and time, 1.60 h. Under these conditions, the extraction ratio of anthraquinone was 90.37%. In the antioxidant assay in vitro, anthraquinone exhibited good scavenging ability against DPPH free radicals, hydroxyl free radicals, and superoxide anions. In the antioxidant assay in vivo, anthraquinone significantly prolonged the life span (P<0.05), and enhanced the motility of Caenorhabditis elegans (P<0.05). The IC50 values of anthraquinone on alpha-amylase and alpha-glucosidase were 0.588 and 0.575 mg/mL, respectively. Glucose consumption of IR-HepG2 cells in the anthraquinone group (1.2 mg/mL) was increased by 47.42% compared with the model group. Conclusion: The anthraquinone from fermented Morinda officinalis exhibited good antioxidant and hypoglycemic activities, facilitating the development of natural therapeutic agents for diabetes treatment.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080091morinda officinalisanthraquinoneextractionanti-oxidationhypoglycemic activityfermentation |
| spellingShingle | Dong PENG Zhifeng LUO Qian TAO Miaoqing AN Siyang ZHU Pan LI Bing DU Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities Shipin gongye ke-ji morinda officinalis anthraquinone extraction anti-oxidation hypoglycemic activity fermentation |
| title | Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities |
| title_full | Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities |
| title_fullStr | Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities |
| title_full_unstemmed | Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities |
| title_short | Extraction of Anthraquinone from Fermented Morinda officinalis and Its Antioxidant and Hypoglycemic Activities |
| title_sort | extraction of anthraquinone from fermented morinda officinalis and its antioxidant and hypoglycemic activities |
| topic | morinda officinalis anthraquinone extraction anti-oxidation hypoglycemic activity fermentation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080091 |
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