Anti-allergy potential and possible modes of action of Sphenocentrum jollyanum pierre fruit extract
Journal Title: UNKNOWN - Year 2017, Vol 6, Issue 1
Abstract
Sphenocentrum jollyanum (SJ) is widely used traditionally in the management of various ailments. Information on its anti-allergy property and possible modes of action is scanty in the literature. Thus, this study was aimed at evaluating the anti-allergic potential of crude and secondary metabolites (Tannins, Saponins, Flavonoids and Alkaloids) of S.J fruit extracts. Aqueous, ethanol extracts and the secondary metabolites were extracted using standard techniques. Inhibitory effect of the extracts on erythrocytes membrane stabilization, trypsin and lipoxygenase (in vitro) were used to assess anti-inflammatory properties, while extract with the most potent anti-inflammatory activity was used to assess the anti-allergy property of the fruit in milk induced eosinophilia and leukocytosis mice. Result of the study revealed that the aqueous extract has highest percentage yield (38.00g), while saponins (10.20%), alkaloids (8.51%) and tannins (6.70%) are the predominant phytochemicals. The ethanol extract of the fruit demonstrated significant (p<0.05) high dose dependent erythrocytes membrane stabilization (IC50=263±12.44μg/ml), trypsin inhibition (IC50=770±6.33μg/ml) and anti-lipoxygenase activities (IC50=583±6.80μg/ml) when compared with the secondary metabolites, but significantly (p<0.05) lower than the standard drugs (Diclofenac and Indomethacin). The saponins extract demonstrated highest anti-inflammatory activity when compared with other secondary metabolites. The significant (p<0.05) dose dependent reduction in the eosinophils and lymphocytes counts in the ethanol fruit extract of SJ treated milk induced eosinophilia and leucocytosis Wistar mice suggested anti-allergy property of Sphenocentrum jollyanum fruit extract. Although, membrane stabilization effect of the tannin in the fruit may play a dominant role, the anti-allergy effect may involve multiple mechanisms due to phytochemicals interactions.
Authors and Affiliations
Olorunnisola O. S. , Adetutu A. , Fadahunsi O. S.
Keywords
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