Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

Chun-Nan Wu; Li-Chin Sun; Yung-Lin Chu; Roch-Chui Yu; Chang-Wei Hsieh; Hsien-Yi Hsu; Fu-Chiun Hsu; Kuan-Chen Cheng

doi:10.1016/j.foodchem.2020.127244

Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

Chun-Nan Wu, Li-Chin Sun, Yung-Lin Chu, Roch-Chui Yu, Chang-Wei Hsieh, Hsien-Yi Hsu, Fu-Chiun Hsu^*, Kuan-Chen Cheng^*

^*Corresponding author for this work

Research output: Journal Publications and Reviews › RGC 21 - Publication in refereed journal › peer-review

50 Citations (Scopus)

Abstract

The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.

Original language	English
Article number	127244
Number of pages	8
Journal	Food Chemistry
Volume	330
Online published	3 Jun 2020
DOIs	https://doi.org/10.1016/j.foodchem.2020.127244
Publication status	Published - 15 Nov 2020

Research Keywords

Hop
Humulus lupulus
Anti-oxidation
Anti-inflammation
Proinflammatory cytokine

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title = "Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts",

abstract = "The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.",

keywords = "Hop, Humulus lupulus, Anti-oxidation, Anti-inflammation, Proinflammatory cytokine",

author = "Chun-Nan Wu and Li-Chin Sun and Yung-Lin Chu and Roch-Chui Yu and Chang-Wei Hsieh and Hsien-Yi Hsu and Fu-Chiun Hsu and Kuan-Chen Cheng",

year = "2020",

month = nov,

day = "15",

doi = "10.1016/j.foodchem.2020.127244",

language = "English",

volume = "330",

journal = "Food Chemistry",

issn = "0308-8146",

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TY - JOUR

T1 - Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

AU - Wu, Chun-Nan

AU - Sun, Li-Chin

AU - Chu, Yung-Lin

AU - Yu, Roch-Chui

AU - Hsieh, Chang-Wei

AU - Hsu, Hsien-Yi

AU - Hsu, Fu-Chiun

AU - Cheng, Kuan-Chen

PY - 2020/11/15

Y1 - 2020/11/15

N2 - The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.

AB - The aim of this study is to simultaneously evaluate anti-oxidative and anti-inflammatory activities of the hop extracts by different solvents. Hop water extract (HWE) and hop ethanol extracts (HEEs) were prepared by extracting hop pellets with hot water at 90 °C and ethanol solutions (55%, 75%, and 95%), respectively. Bioactive compound such as α-acid, β-acid, total phenolic, and total flavonoid contents were determined. All the HEEs showed higher anti-oxidative activities than the HWEs. The HEEs showing the highest anti-oxidative activities are different in the experiments with different free radicals. For anti-inflammatory activities, both the HWE and HEEs decreased NO productions. HWE decreased TNF-α and IL-6 secretion but showed no effect on IL-1β, while HEEs decreased IL-1β and IL-6 secretion but increased TNF-α secretion. Except for TNF-α secretion, the HEEs showed higher anti-inflammatory activities than the HWE. Future work is to explore the possible mechanism to improve the ethanol extraction procedure.

KW - Hop

KW - Humulus lupulus

KW - Anti-oxidation

KW - Anti-inflammation

KW - Proinflammatory cytokine

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U2 - 10.1016/j.foodchem.2020.127244

DO - 10.1016/j.foodchem.2020.127244

M3 - RGC 21 - Publication in refereed journal

SN - 0308-8146

VL - 330

JO - Food Chemistry

JF - Food Chemistry

M1 - 127244

ER -

Bioactive compounds with anti-oxidative and anti-inflammatory activities of hop extracts

Abstract

Research Keywords

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