IN VITRO ANTI-OXIDANT, ANTI-INFLAMMATORY AND ANTI-MICROBIAL PROPERTIES OF LOCAL HERBAL RECIPE FOR DIABETIC ULCER TREATMENT

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Published: Oct 16, 2020
Keywords:
Anti-oxidation Anti-inflammation Anti-microbial activity Diabetic ulcer

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Jintana Junlatat
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Kanyarat Peng-ngummuang
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Musikorn Tuseewan
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Piyaporn Thorajake
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Papassorn Opap
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Sirilak Kumpapong
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Siriporn Konkhayan
Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Niramai Fangkrathok
Faculty of Agricultural Technology, Burapha University, Sakaeo Campus, Sakaeo 27160, Thailand

Abstract

This study aimed to investigate the antioxidant, anti-inflammatory and anti-microbial properties of the diabetic ulcer-treatment recipe of folk healer, Mr. Kitti Nakhun. For preparation, the recipe was extracted by maceration with 80% ethanol and boiling with water then both extracts were freeze-dried to give 80% ethanol extract (KE) and water extract (KW). Then the extracts were tested for antioxidant and anti-inflammatory activities. The results showed that the KE and KW exhibited antioxidant activity by using DPPH assay (IC50 were 18.66 ± 1.20 and 58.04 ± 8.12 µg/mL, respectively) and the antioxidant activity was extremely related to phenolic content (r2 was 0.99). In addition, the extracts were cytotoxic tested in RAW264.7 macrophage cells by using MTT assay (IC50 of KE and KW were 470 ± 3.54 and 730 ± 3.28 µg/mL, respectively) and examined the anti-inflammatory effect by measuring nitric oxide (NO) production in the cells using Griess reagent. The results showed that after 24 hr of incubation, the 100 µg/mL concentration of KE and KW inhibited the NO production with 43.89 ± 2.72% and 12.95 ± 1.50%, respectively. Moreover, both of the extracts (400 µg/mL, 24 hr of incubation) revealed anti-microbial activity which can be seen from the inhibition zone on gram positive bacteria, Bacillus subtilis and an opportunistic pathogenic yeast, Candida albicans. The results support the traditional use of this recipe for treating diabetic ulcer and are particularly useful for product development.

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1.
Junlatat J, Peng-ngummuang K, Tuseewan M, Thorajake P, Opap P, Kumpapong S, Konkhayan S, Fangkrathok N. IN VITRO ANTI-OXIDANT, ANTI-INFLAMMATORY AND ANTI-MICROBIAL PROPERTIES OF LOCAL HERBAL RECIPE FOR DIABETIC ULCER TREATMENT. Interprof J Health Sci [Internet]. 2020 Oct. 16 [cited 2024 Dec. 22];18(2):44-50. Available from: https://li05.tci-thaijo.org/index.php/IJHS/article/view/36
Issue
Vol. 18 No. 2 (2020): July - December
Section
Research Articles
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