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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Food Biotechnology

Microbiol. Biotechnol. Lett. 2019; 47(1): 20-24

https://doi.org/10.4014/mbl.1806.06011

Received: July 3, 2018; Accepted: August 7, 2018

모링가 지하부의 항혈전 활성

Anti-thrombosis Activities of the Root Extract of Moringa oleifera Lam

Ho-Yong Sohn *, Chong Suk Kwon and Hwa-Jung Sung

Department of Food and Nutrition, Andong National University

Abstract

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Moringa oleifera Lam (MOL) has been used as a traditional medicine to treat various cancers and inflammation. Whereas the bioactivities of the MOL leaf and seed are well reported, the study of the root is still rudimentary. In this study, the ethanol extract of MOL (EEMOL) and its subsequent organic solvent fractions were prepared and their anticoagulation activity in vitro and platelet aggregation inhibitory activity were evaluated. The EEMOL had negligible anticoagulation and strong platelet aggregation activities. However, the hexane and ethyl acetate fractions of EEMOL showed significant inhibition against thrombin, prothrombin, coagulation factors, and platelet aggregation, without hemolytic activity up to 1.0 mg/ml. Our results suggest that the active fractions of MOL root have potential as new anti-thrombosis agents.

Keywords: Anti-coagulation, anti-platelet aggregation, Moringa oleifera Lam, root extract

References

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