Study of Anti-oxidation and Anti-inflammation Activities on Yam Water Extracts

• Main Authors: LIN, PING-JU, 林娉如
• Other Authors: WANG, SUNG-YUAN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/2e7cnd

碩士 === 實踐大學 === 食品營養與保健生技學系碩士班 === 106 === The yam is a staple food in many countries and also well known in traditional medicine. Study shows that antioxidant components in yam, including polyphenols and anthocyanins, have good effects on anti-inflammatory and cardiovascular diseases. Then Allantoin, which is rich in yam, has also been proven to have the effect of repairing wounds and inhibiting inflammation. Therefore, the purpose of this study is to explore the anti-oxidation and anti-inflammatory effects of D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto, often consumed in Taiwan, D. alata L. purpurea (Roxb. ) M. Pouch, rich in anthocyanins and D. batatas Decne, often used as a traditional Chinese medicine. Dry powder of yam was extracted with pure water at 55 ° C for 30 minutes. Analysis of the DPPH scavenging capacity, total antioxidant capacity, total phenolic content and total anthocyanin content in different yam extracts. Then analysis of allantoin content by HPLC. We study the effect of yam extracts on lymphocyte secreting tumor necrosis factor (TNF-α), interleukin-1β (IL-1β), IL-6 and IL-10 by using macrophages activated by lipopolysaccharide (LPS). The results show that the DPPH scavenging capacity and total antioxidant capacity of the yam extract were the strongest for the D. alata L. purpurea (Roxb.) M. Pouch extracts, 19.6% and 89.74%, respectively. And it is significantly higher than D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto and D. batatas Decne. The total polyphenol content is the highest in D. alata L. purpurea (Roxb.) M. Pouch (75.93 μg GAE/mL) followed by D. batatas Decne. (58.76 μg GAE/mL) and D. japonica Thunb. var. pseudojaponica (Hayata) Yamamoto (47.45 μg GAE/mL). The total anthocyanin content of D. alata L. purpurea (Roxb.) M. Pouch was significantly higher than other two kinds of yams. According to the results of HPLC analysis, the allantoin content of D. alata L. purpurea (Roxb.) M. Pouch (13.05 mg/g DW) was significantly higher than other two kinds of yams. In anti-inflammatory results treated by D. alata L. purpurea (Roxb.) extract significantly reduce the concentration of pro-inflammatory factors (TNF-α、IL-1β and IL-6) and Increased secretion of anti-inflammatory factor (IL-10). According to the above results, D. alata L. purpurea (Roxb.) M. Pouch has higher antioxidant capacity than the other two kinds of yams and also can achieve anti-inflammatory effects by reducing the pro-inflammatory factors. In conclusion , our study shown the anti-inflammatory effects of the yam may drive from its rich anthocyanins, polyphenols and allantoin.