Glycine max Merr. leaf extract possesses anti-oxidant properties, decreases inflammatory mediator production in murine macrophages, and inhibits growth, migration, and adhesion in human cancer cells.
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Journal: 2018/November - Food Science and Biotechnology
ISSN: 2092-6456
Abstract:
The present study aimed to investigate the in vitro anti-oxidant, anti-inflammatory, and anticancer properties of the ethanol extract of soybean (Glycine max Merr.) leaves (SLE). The total polyphenol and flavonoid levels were 142.0±14.0mg gallic acid equivalent/g and 104.9±2.0 mg quercetin equivalent/g, respectively. The radical scavenging activity and ferric-reducing anti-oxidant power of SLE at the concentrations of 125-500 μg/mL were 5-61%. In lipopolysaccharide-treated RAW 264.7 macrophages, treatment with SLE at concentrations of 62.5-500 μg/mL dose-dependently decreased the production of nitric oxide and prostaglandin E2. In both HCT116 human colon cancer cells and H1299 human lung cancer cells, treatment with SLE inhibited the growth and anchorage-independent colony formation. SLE was also effective in inhibiting the migration of H1299 cells and the adhesion of both HCT116 and H1299 cells. These results suggest that SLE exerts anti-oxidant, antiinflammatory, and anti-cancer activities in vitro. It needs to be determined whether similar effects are reproduced in vivo.
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Food Sci Biotechnol 26(1): 245-253
PMID: 30263535

<em>Glycine max</em> Merr. leaf extract possesses anti-oxidant properties, decreases inflammatory mediator production in murine macrophages, and inhibits growth, migration, and adhesion in human cancer cells

Abstract

The present study aimed to investigate the in vitro anti-oxidant, anti-inflammatory, and anticancer properties of the ethanol extract of soybean (Glycine max Merr.) leaves (SLE). The total polyphenol and flavonoid levels were 142.0±14.0mg gallic acid equivalent/g and 104.9±2.0 mg quercetin equivalent/g, respectively. The radical scavenging activity and ferric-reducing anti-oxidant power of SLE at the concentrations of 125–500 μg/mL were 5–61%. In lipopolysaccharide-treated RAW 264.7 macrophages, treatment with SLE at concentrations of 62.5–500 μg/mL dose-dependently decreased the production of nitric oxide and prostaglandin E2. In both HCT116 human colon cancer cells and H1299 human lung cancer cells, treatment with SLE inhibited the growth and anchorage-independent colony formation. SLE was also effective in inhibiting the migration of H1299 cells and the adhesion of both HCT116 and H1299 cells. These results suggest that SLE exerts anti-oxidant, antiinflammatory, and anti-cancer activities in vitro. It needs to be determined whether similar effects are reproduced in vivo.

Keywords: soybean leaf, anti-oxidant activity, anti-inflammatory activity, anti-cancer activity, in vitro
Department of Food and Nutrition, Chungbuk National University, Cheongju, Chungbuk, 28644 Korea
Jihyeung Ju, Phone: +82-43-261-2681, Fax: +82-43-267-2742, rk.ca.kubgnuhc@hijuj.
Corresponding author.
Received 2016 Sep 20; Revised 2016 Dec 8; Accepted 2016 Dec 13.
Copyright © The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

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