A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells

Abstract

A chemically characterized ethanolic extract of Thai Perilla frutescens (L.) Britton fruits (nutlets) reduces oxidative stress and lipid peroxidation in human hepatoma (HuH7) cells Perilla frutescens is cultivated in East Asian countries including Thailand, and the nutlets (single-seeded fruits) are used as traditional and medicinal food. Perilla nutlets extracted by ethyl acetate (EA), 80% ethanol (Eth), and hot water (HW) sequentially were chemically characterized using high-resolution accurate liquid chromatography-mass spectrometry with the main compounds detected assigned as rosmarinic acid and derivatives of the flavones apigenin and luteolin, with the more diverse chemical composition observed with the Eth extract. All extracts showed dose-dependent free-radical scavenging activity, with the Eth extract the most potent (IC 50 = 3.43 mg/ml for ABTS • scavenging and 0.27 mg/ml for DPPH • scavenging). The Eth extract also inhibited AAPH-induced hemolysis (IC 50 = 0.07 mg/ml) more potently than did the HW (IC 50 = 0.38 mg/ml) and EA extracts (IC 50 = 1.63 mg/ml). An MTT test revealed all the extracts were noncytotoxic at concentrations up to 200 μg/ml. Only the Eth and EA extracts showed protective effects against the generation of reactive oxygen species and lipid peroxidation in FeCl 3 -induced HuH7 cells in a dose-dependent manner. Our findings suggest the Eth extract of Thai perilla nutlets, containing rosmarinic acid and flavones and their derivatives, may have potential to provide protection against oxidative stress in hepatic disorders.

Extracts of ThaiPerilla frutescensnutlets attenuate tumour necrosis factor-α-activated generation of microparticles, ICAM-1 and IL-6 in human endothelial cells

“…However, only the Eth extracts at a dose of 200 μg/mL displayed more potency in terms of antioxidant activity than those of ascorbic acid, which is known as a standard antioxidant. The Eth extract also had more potency than those of the EA extract, which are in accordance with those of our previous study [13]. It is possible that the anti-oxidant activity of the perilla extracts depended upon the detected compounds and contents of phenolics and flavonoids.…”

“…However, rosmarinic acid and its glycoside were found only in the Eth extract [13]. Moreover, the Eth extract revealed higher phenolic and flavonoid contents, higher compound diversity and greater antioxidant activity than the EA extract [13]. In the present study, the EA and Eth extracts in doses up to 200 μg/ml were found to be nontoxic (cell viability > 90%) to human endothelial (EA.hy926) cells but were significantly toxic at 400 μg/ml.…”

“…Previous studies have demonstrated that perilla fruits are rich in phenolic compounds including flavonoids that exhibit antioxidant and anti-inflammatory activities [10][11][12]. Recently, we have reported that the flavones such as apigenin, luteolin and chrysoeriol, and their glycosides were detected in the EA and Eth extracts of Thai perilla nutlets [13]. However, rosmarinic acid and its glycoside were found only in the Eth extract [13].…”

“…Recently, we have reported that the flavones such as apigenin, luteolin and chrysoeriol, and their glycosides were detected in the EA and Eth extracts of Thai perilla nutlets [13]. However, rosmarinic acid and its glycoside were found only in the Eth extract [13]. Moreover, the Eth extract revealed higher phenolic and flavonoid contents, higher compound diversity and greater antioxidant activity than the EA extract [13].…”

Unlocking plant resources to support food security and promote sustainable agriculture

“…Certain edible plants and their constituents are associated with a reduced risk of some diseases. For example, there has been interest in the role of cruciferous vegetables and turmeric ( Curcuma longa ) to reduce cancer risk (Howes, 2018a), while Perilla frutescens nutlets have been evaluated to provide protection against oxidative stress in some hepatic disorders (Paradee et al., 2019). This concept extends to livestock and there is emerging evidence that the phytochemical composition of animal feed can enhance meat and dairy products, which may reduce the incidence of some diseases in humans (Provenza, Kronberg, & Gregorini, 2019).…”