Anti-inflammation and Antibacterial Activity of Polyphenols in Idesia polycarpa Maxim. Fruit

doi:10.7525/j.issn.1673-5102.2016.06.021

Abstract

Abstract: Polyphenols are important secondary metabolites in plant. For full use of the fruit, polyphenols in Ldesia palycarpa Maxim fruit were extracted and the anti-inflammatory activity and antibacterial effect were studied. LSP-induced RAW264.7 inflammatory cells were treated with different concentration polyphenols and the anti-inflammatory effect was determined by MTT assays and NO amount of RAW264.7 cells. Enterococcus faecalis, Bacillus subtilis, Salmonella typhimurium were selected for antimicrobial experiment to analyze antibacterial activity. The content of polyphenols of L.palycarpa Maxim fruit was 6.6 mg·g^-1. Under the administration concentrations with 50, 100 and 200 μg·mL^-1, along with the increase of administration concentration, RAW264.7 cells viability value was increased and the release of NO from RAW264.7 cells was also decreased. The antibacterial ability of polyphenols in L.palycarpa fruit of selected three kinds of bacteria in the descending order of B.subtilis, S.typhimurium and E.faecalis.

Key words: Idesia polycarpa fruit, polyphenols, anti-inflammatory activity, antibacterial activity

CLC Number:

Q949.759.3

ZAN Peng, ZHANG Lin, ZU Yuan-Gang, YANG Lei, CONG Ying. Anti-inflammation and Antibacterial Activity of Polyphenols in Idesia polycarpa Maxim. Fruit[J]. Bulletin of Botanical Research, 2016, 36(6): 955-960.

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