in vitro Antioxidant and Anti-microbial Activities of Lignan Compounds from Gynostemma pentaphyllum

doi:10.7506/spkx1002-6630-201013036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13 ): 154-157.doi: 10.7506/spkx1002-6630-201013036

• Basic Research • Previous Articles Next Articles

in vitro Antioxidant and Anti-microbial Activities of Lignan Compounds from Gynostemma pentaphyllum

WANG Xiao-wen1 ZHANG Hua-ping2 CHEN Feng2 WANG Xi3 WEN Wei-ye4

1. Food Science and Engineering College, Shanxi Agricultural University, Taigu 030801, China
2. Department of Food Science and Human Nutrition, Clemson University, Clemson South Carolina 29634, USA
3. Department of Genetics and Biochemistry, Clemson University, Clemson South Carolina 29634, USA
4. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China

Received:2010-06-25 Online:2010-07-01 Published:2010-12-29

Abstract

Abstract:

Chemical investigations of the EtOH extract of Gynostemma pentaphyllum (Cucurbitaceae) led to the isolation of 3 lignans, named compounds Ⅰ, Ⅱ and Ⅲ. Compound Ⅲ showed stronger DPPH free radical scavenging activity when compared to BHT at the same concentrations, while compound Ⅰ had only very little DPPH free radical scavenging activity and compound Ⅱ failed to scavenge DPPH free radicals within the experimental concentration range. All the compounds had a weaker ability to chelate Fe2+ when compared to EDTA. Compound Ⅱ inhibited Streptococcus mutans to a certain extent and strongly inhibited Staphylococcus aureus, while had very little inhibitory effect against Salmonella enteritidis and Escherichia coli; also, compound Ⅲ could weakly inhibit Staphylococcus aureus, Salmonella enteritidis and Escherichia coli; and compound Ⅰ had the same but weaker antimicrobial spectrum as that of compound Ⅲ.

Key words: Gynostemma pentaphyllum, liganins, antioxidant activity, anti-microbial activity

CLC Number:

TS201.21

WANG Xiao-wen1 ZHANG Hua-ping2 CHEN Feng2 WANG Xi3 WEN Wei-ye4. in vitro Antioxidant and Anti-microbial Activities of Lignan Compounds from Gynostemma pentaphyllum[J]. FOOD SCIENCE, 2010, 31(13 ): 154-157.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[3]	GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.
[4]	LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong. Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo [J]. FOOD SCIENCE, 2021, 42(5): 160-168.
[5]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[6]	KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui. Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity [J]. FOOD SCIENCE, 2021, 42(4): 206-214.
[7]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[8]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[9]	MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng. Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein [J]. FOOD SCIENCE, 2021, 42(3): 56-62.
[10]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[11]	YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.
[12]	ZHOU Nong, YU Zhiliang, LI Chengyong. Fabrication and Antioxidant Activity of Zein-Guava Flavonoid Composite Nanoparticles [J]. FOOD SCIENCE, 2021, 42(3): 186-193.
[13]	ZHANG Meng, CAO Tingting, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant Activity of Green Pepper Fruits [J]. FOOD SCIENCE, 2021, 42(3): 243-250.
[14]	WU Yongxiang, WANG Tingting, ZHANG Mengting, ZHANG Yao, GUO Xiaocheng, SUN Hanju, CHEN Xiangyang. Microbial Diversity and Quality Characteristics of Huizhou Stinky Mandarin Fish and Antioxidant Activity of Its Enzymatic Hydrolysates [J]. FOOD SCIENCE, 2021, 42(2): 128-134.
[15]	ZHAO Lei, PAN Fei, LIN Wenxuan, XU Meili, BAO Xi, CHEN Yanlin, WANG Chengtao, LIAN Yunhe. Main Components of Stevia Residue Extract and Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(2): 247-254.

in vitro Antioxidant and Anti-microbial Activities of Lignan Compounds from Gynostemma pentaphyllum

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments