Evaluation of Membrane Stabilizing, Proteinase and Lipoxygenase Inhibitory Activities of Ethanol Extract of Root and Stem of Sphenocentrum jollyanum Pierre
Journal Title: Journal of Advances in Biology & Biotechnology - Year 2017, Vol 13, Issue 1
Abstract
Aim: This study aimed at evaluating the anti-inflammatory potential of ethanol extract of the stem and root of Sphenocentrum jollyanum. Study Design: Red blood cell Membrane stabilization, anti-lipoxygenase and proteinase inhibitory activities of the extracts were assayed in-vitro as a measure of anti-inflammatory potential of ethanol extract of root and stem of Sphenocentrum jollyanum Pierre. Place and Duration of Study: All the work was carried out in the Department of Biochemistry, Faculty of Basic Medical Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria between April 2015-February, 2016. Methodology: Four hundred grams of the stem and root was extracted in batches with 90% ethanol in a soxhlet apparatus and concentrated using a rotatory evaporator. Inhibitory effect of the extracts on erythrocytes membrane stabilization, trypsin and lipoxygenase (in vitro) were used to assess anti-inflammatory properties according to standard procedures. The reactions were performed in triplicates and changes in optical density of test samples and control were measured using a 96-well micro plate reader Spectra Max 384 plus (Molecular Devices, USA) and inhibitions were calculated. Results: The result of this study revealed that the extraction yield of the stem and root was 32.00 g and 26.00 g respectively, while the stem extract exhibited a significantly (p<0.05) higher dose dependent erythrocyte membrane stabilization when compared with the root extract with IC50 of 325±13.81 μg/ml and 541±6.33 μg/ml respectively. The Proteinase inhibitory assay showed that the stem extract demonstrated a stronger inhibitory activity to the root with IC50 1000±3.35 μg/ml and 1080±2.67 μg/ml. Lipoxygenase inhibition activity assay revealed that the stem and the root extract of Sphenocentrum jollyanum inhibited 50% of lipoxygenase at concentration of 426±6.33 μg/ml and 541±6.67 μg/ml respectively. Hence, the results of this study showed that S.J have some bioactive compounds which are effective in management of inflammatory disorders and thus validates the folkloric use of the plant.
Authors and Affiliations
Olorunnisola Olubukola Sinbad, Fadahunsi Olumide Samuel, Adetutu Adewale, Olasunkanmi Adedoyin
Keywords
Related Articles
- EP ID EP318208
- DOI 10.9734/JABB/2017/34121
- Views 118
- Downloads 0
Emerging Trends in Plant Protection in Nigeria
Emerging trend in plant protection stems from the strengthening of the old control methods to microbial control of pathogens. This is based on the beneficial interactions of microbes on plant’s health, the mechanisms whi...
Growth Patterns and Degradative Potentials of Pseudomonas sp. Isolated from Waste Dumpsite Soil in Crude Oil Supplemented Soil Extract and Mineral Salts Media
Introduction: Pollution caused by crude oil and its products is the most prevalent and widespread problem in soil and water environments and is increasingly being implicated as being responsible for the global warming me...
Proximate, Mineral Contents and Microbial Analysis of Kunu-Zaki (A Non-Alcoholic Local Beverage) in Ogun State, Nigeria
Proximate, mineral and microbial analysis of kunu drinks obtained from three different cereal sources (maize, millet and guinea corn) were carried out. The proximate parameters determined include percentage moisture, ash...
The Use of Plant Dyes for Microbial Staining and Identification: An Eco-friendly and Non-Toxic Alternative Method
Staining of microbial cells is a very important procedure in microbial identification. Cells need to be fixed and stained to increase visibility, accentuate morphological features and for preservation. The study was carr...
Nutritional, Phytochemical and Sensory Evaluation of “Mberiagworagwo” Traditional Food of Uruagunnewi People in Anambra State, Nigeria
Nutritional, phytochemical and sensory evaluation of “Mberiagworagwo” traditional food of Uruagunnewi people in Anambra State, Nigeria was investigated using standard methods. Available carbohydrates (79.60± 0.13%), crud...