Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

Chun-Nan Wu; Li-Chin Sun; Yung-Lin Chu; Roch-Chui Yu; Chang-Wei Hsieh; Hsien-Yi Hsu; Fu-Chiun Hsu; Kuan-Chen Cheng

doi:10.1016/j.foodchem.2020.127244

Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

Food Chem. 2020 Nov 15:330:127244. doi: 10.1016/j.foodchem.2020.127244. Epub 2020 Jun 3.

Authors

Chun-Nan Wu¹, Li-Chin Sun¹, Yung-Lin Chu², Roch-Chui Yu¹, Chang-Wei Hsieh³, Hsien-Yi Hsu⁴, Fu-Chiun Hsu⁵, Kuan-Chen Cheng⁶

Affiliations

¹ Graduate Institute of Food Science and Technology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan.
² Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan.
³ Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.
⁴ School of Energy and Environment & Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, China.
⁵ Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei 10617, Taiwan. Electronic address: fchsu@ntu.edu.tw.
⁶ Graduate Institute of Food Science and Technology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan. Electronic address: kccheng@ntu.edu.tw.

PMID: 32526652
DOI: 10.1016/j.foodchem.2020.127244

Abstract

The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.

Keywords: Anti-inflammation; Anti-oxidation; Hop; Humulus lupulus; Proinflammatory cytokine.

MeSH terms

Animals
Anti-Inflammatory Agents / chemistry*
Anti-Inflammatory Agents / pharmacology
Antioxidants / chemistry*
Antioxidants / pharmacology
Cell Line
Cell Survival / drug effects
Flavonoids / chemistry
Humulus / chemistry*
Mice
Oxidation-Reduction
Phenols / chemistry
Plant Extracts / chemistry*
Plant Extracts / pharmacology

Substances

Anti-Inflammatory Agents
Antioxidants
Flavonoids
Phenols
Plant Extracts