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Microbiology and Biotechnology Letters

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Bioactive Compounds / Food Microbiology  |  Food Biotechnology

Microbiol. Biotechnol. Lett. 2016; 44(3): 311-316

https://doi.org/10.4014/mbl.1607.07003

Received: July 14, 2016; Accepted: September 8, 2016

함초의 부위별 항산화 및 항혈전 활성

Anti-oxidation and Anti-thrombosis Activities of Different Parts of Salicornia herbacea L

Jung-Nam Lee 1, Mi-Sun Kim 1, Deuk Hoi Kim 2 and Ho-Yong Sohn 1*

1Department of Food and Nutrition, Andong National University, Andong 36729, Republic of Korea, 2Research Center, Phyto Corporation, Seoul 08826, Republic of Korea

Abstract

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This study was designed to develop the functional beverage using Salicornia herbacea L (SH). To evaluate the anti-oxidation and anti-thrombosis activities of SH, the ethanol extracts of leaf (LF), stem (ST) and seed (SD) of SH were prepared. Components analysis showed the total polyphenol of LF > ST > SD, and the total flavonoid of LF > SE > ST, respectively. Amounts of total sugar and reducing sugar of LF and ST were similar, but the SD had only 1/10 of sugar contents of LF. Anti-oxidation activities of each extract determined by calculated RC50 showed LF > SD > ST for DPPH anion, nitrite and reducing power, and LF = SD > ST for ABTS cation scavenging activity, respectively. In anti-coagulation assay, SD showed strong inhibition activity against thrombin and blood coagulation factors. All the extracts had no platelet aggregation activities against human platelet and no hemolysis against human RBC. Our results suggest that the SD from SH has a great potential as a new anti-coagulation agent.

Keywords: anti-oxidation, anti-thrombosis, leaf, stem, seed, Salicornia herbacea L

References

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