In vitroantioxidant and antinociceptive properties ofPorphyra vietnamensis
Author(s) -
Saurabh Bhatia,
Satish Sardana,
Kishan Ram Senwar,
Anjali Dhillon,
Ajay Sharma,
Tanveer Naved
Publication year - 2019
Publication title -
biomedicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.498
H-Index - 26
eISSN - 2211-8039
pISSN - 2211-8020
DOI - 10.1051/bmdcn/2019090103
Subject(s) - dpph , chemistry , antioxidant , acetone , ic50 , chloroform , nitric oxide , lipid peroxidation , porphyra , biochemistry , in vitro , chromatography , botany , biology , organic chemistry , algae
Background: Current investigation explores the anti-oxidant and antinociceptive potential of edible seaweed namely Porphyra vietnamensis. Methods: Radical scavenging and antinociceptive potential of ethanolic (EE), aqueous (AE), acetone (ACE) and chloroform (CE) fractions were determined using various models and assays. Writhing, formalin, hot plate, acetic acid induce response models were performed to determine antinociceptive activity whereas different assays have been used to determine antioxidant potential. Results: Among the various fractions, ACE showed maximum biological activity. In DPPH assay half maximal inhibitory concentration (IC50) was found to be 0.470 ug/ml (DPPH assay), 0.381 jug/m/ (H2O2 assay), 0.470 ug/ml (super oxide assay), 0.591ug/ml (lipid peroxidation) and 0.430 ug/ml (nitric oxide assay). However, comparatively the TPC was more in EE (977.0 mg GAE/gm DW). Conclusion: It was concluded that acetone fraction of Porphyra showed marked antinociceptive and antioxidant activities, however pharmacological and chemical investigations are required to identify principle compounds responsible for activities and characterize their respective mechanism(s) for respective actions.
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