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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.223 - 227   피인용횟수: 3

Anti-inflammatory Activities of Cinanamomum burmanni Bl

Khatib, Alfi    (Department of Food Technology and Human Nutrition, Bogor Agricultural University, Indonesia   ); Kim, Mi-Yeon    (Department of Food Science and Technology, Kyungpook National University, Korea   ); Chung, Shin-Kyo    (Department of Food Science and Technology, Kyungpook National University, Korea  );
  • 초록

    Anti-inflammatory assay was conducted on 20 kinds of traditional Indonesian medicinal herbs using soybean lipoxygenase (SLO) and hyaluronidase (HAse). Cinnamomun burmanni Bl showed highest anti-inflammatory activity. Ethyl acetate fraction from methanol extract of C. burmanni Bl bark showing high SLO inhibitory activity was isolated using silica gel-60 column chromatography. Two compounds were isolated and purified through preparative HPLC. Through analyses of UV, $^1H-NMR$ , $^{13}C-NMR$ , EI-MS and $FAB^+-MS$ , compounds 1 and 2 were identified as coumarin and 2-hydroxy cinnamaldehyde, respectively, among which 2-hydroxy cinnamaldehyde showed SLO inhibitory activity of $IC_{50}\;=\;60\;{\mu}M$ . Both compounds did not exhibit HAse inhibitory activity.


  • 주제어

    soybean lipoxygenase .   hyaluronidase .   coumarin .   2-hydroxy cinnamaldehyde .   anti-inflammation.  

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