Antioxidant Potential of Ethanol Extract from Orange Fleshed Sweet Potato (Ipomoea batatas) in Murine Macrophage RAW264.7 Cell Line
Keywords:Orange fleshed sweet potato, Antioxidant, Murine macrophage cell
Imbalance between pro-oxidant and antioxidant homeostasis is a vital risk factor for development of several chronic diseases. Orange fleshed sweet potato (OFSP) is an excellent source of beta-carotene, which has been demonstrated antioxidant potential. The present study evaluated the antioxidant effect of ethanol extract from steamed OFSP in murine macrophage cell line (RAW264.7 cells). RAW264.7 cell monolayers were pretreated with 0.5-2.0 mg/mL ethanol extract from steamed OFSP for 1 h prior to co-incubation with or without LPS for another 24 h. Cell lysate were collected to determine reactive oxygen species (ROS), glutathione (GSH), heme oxygenase-1 (HO-1) and malondialdehyde (MDA), respectively. The extract contained significant content of beta-carotene, total phenolic and flavonoids. The results indicated that the steamed OFSP extract significantly decreased LPS-induced ROS production in RAW264.7 cells without cytotoxicity. The extract also decreased MDA content but enhanced GSH content and HO-1 expression in RAW264.7 cells. The present data provided that bioactive compounds in steamed OFSP have antioxidant potential. It may be useful as an alternative plant food to reduce risk factor of oxidative stress-related chronic diseases.
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