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Research Article | Open Access

Antioxidants, anti-proliferative, anti-inflammatory, anti-diabetic and anti-microbial effects of isolated compounds from Swertia corymbosa (Grieb.) Wight ex C.B. Clark – An in vitro approach

G. Mahendrana( )M. ManojbK.J. Rajendra PrasadbV. Narmatha Baia
Plant Tissue Culture Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India
Department of Chemistry, School of Chemical Sciences, Bharathiar University, Coimbatore 641 046, Tamil Nadu, India

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

The present study, antioxidant, enzyme inhibitory, anti-inflammatory and antimicrobial activity of isolated compounds such as Decussatin (1), Gentiacaulein (2), Swertianin (3), 1,8-dihydroxy-2,6-dimethoxy xanthone (methylswertianin) (4) 8-hydroxy-1,2,4,6-tetramethoxyxanthone (5) and 1,2-dihydroxy-6-methoxyxanthone-8-O-β-D-xylopyranosyl (6) were investigated using an in vitro model. Results of antioxidant studies revealed that the compound 6 possessed an efficient 2,2-diphenyl-1-picryl-hydrazyl (DPPH) (IC50 07.19 ± 4.56 μmol/mL), 2,2-azinobis (3-ethylbenzothiozoline-6-sulfonic acid)(ABTS+) (42.62 ± 0.25 mmol/L TE/g), superoxide (57.89 ± 3.45 μmol/mL), nitric oxide (18.45 ± 1.23 μmol/mL) and hydroxyl (12.13 ± 2.76 μmol/mL) radical scavenging activities, ferric reducing antioxidant power (14.76 ± 0.10 molar Fe (Ⅱ)/g), metal chelating (213.85 ± 27.18 mg EDTA/g) ability. Compounds 6 and 3 exhibited significant anti-proliferative activity. Compound 6 displayed strongest antibacterial activity against Streptococcus pneumoniae and Escherichia coli with MIC value of 3.90 μg/mL and 21.21 ± 0.25 and 20.27 ± 0.11 mm zone of inhibition at 25 μg/mL concentration respectively. In the membrane stabilization and protein denaturation test 3 was the most potent with an IC50 value of 12.57, 18.75 μmol/mL respectively.

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Food Science and Human Wellness
Pages 169-179
Cite this article:
Mahendran G, Manoj M, Rajendra Prasad K, et al. Antioxidants, anti-proliferative, anti-inflammatory, anti-diabetic and anti-microbial effects of isolated compounds from Swertia corymbosa (Grieb.) Wight ex C.B. Clark – An in vitro approach. Food Science and Human Wellness, 2015, 4(4): 169-179. https://doi.org/10.1016/j.fshw.2015.08.003

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Received: 29 June 2015
Revised: 13 August 2015
Accepted: 14 August 2015
Published: 22 August 2015
© 2015 Beijing Academy of Food Sciences.
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