서로 다른 추출방식이 블랙커런드 추출물의 항산화 및 항염 효능에 미치는 영향

Antioxidant and Anti-inflammatory Effects of Blackcurrant(Ribes nigrum L) Extracted with Different Methods

Background/Objectives: Blackcurrants are well-known for their high content of antioxidants and their anti-inflammatory properties, both of which contribute to various health benefits. This study aims to investigate the antioxidant and anti-inflammatory activities of 80% ethanol extracts of blackcurrant (BCEs), extracted using different methods. Methods: Blackcurrant powder was extracted by two different methods: stirring (BCE-S) and ultrasound (BCE-U). Antioxidant efficacy was assessed by measuring the total phenol content, total flavonoid content, and DPPH radical scavenging ability of the BCEs. Cell viability was determined using the WST assay in Raw 264.7 cells while the anti-inflammatory effect was evaluated by observing the expression levels of COX-2, an inflammation-related protein, through western blot analysis. Results: BCE-S and BCE-U did not exhibit significantly different total phenol content and DPPH radical scavenging ability. However, the total flavonoid content was higher in BCE-S than in BCE-U. Cytotoxicity evaluation revealed that both extracts did not show cytotoxicity at all treatment concentrations. The protein level of COX-2, increased by LPS treatment, was reduced in BCE-U but not in BCE-S. Despite the difference in total flavonoid content, there was no difference in antioxidant efficacy between the two extracts. However, BCE-U exhibited superior anti-inflammatory efficacy, suggesting variations occurred in the extract functionality based on the extraction method. Conclusion/Implications: These results provide fundamental data for establishing an efficient extraction method that can be tailored to obtain specific functionalities.