Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-rich Caesalpinia sappan extract

Nirmal, Nilesh Prakash and Panichayupakaranant, Pharkphoom (2015) Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-rich Caesalpinia sappan extract. Pharmaceutical Biology, 53 9: 1339-1343. doi:10.3109/13880209.2014.982295


Author Nirmal, Nilesh Prakash
Panichayupakaranant, Pharkphoom
Title Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-rich Caesalpinia sappan extract
Formatted title
Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-rich Caesalpinia sappan extract
Journal name Pharmaceutical Biology   Check publisher's open access policy
ISSN 1388-0209
1744-5116
Publication date 2015-04-13
Year available 2015
Sub-type Article (original research)
DOI 10.3109/13880209.2014.982295
Open Access Status Not yet assessed
Volume 53
Issue 9
Start page 1339
End page 1343
Total pages 5
Place of publication London, United Kingdom
Publisher Informa Healthcare
Collection year 2016
Language eng
Formatted abstract
Context: Brazilin is a major active principle of Caesalpinia sappan L. (Leguminosae or Fabaceae). For industry aspects, brazilin-rich extract (BRE) has been prepared and standardized to contain 39% w/w brazilin. BRE may have more advantages than brazilin in term of a lower-cost production process.

Objectives: To investigate the antioxidant, antibacterial, and anti-inflammatory activities of BRE. 

Material and methods: BRE was prepared by a simple one-step purification of the crude ethanol extract of C. sappan heartwood (CSE) using a Diaion HP-20 column. The antioxidant activities were determined using three methods, including DPPH radical scavenging,  reducing power, and b-carotene bleaching assays, at concentration ranges of 1–10, 10–100, and 10–100mg/mL, respectively. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of BRE (15.6–1000 mg/mL) against Gram-positive and Gram-negative bacteria were determined by the broth microdilution method. Anti-inflammatory activity of BRE (0.1–5 mg/mL) was evaluated as anti-denaturation activity using bovine serum albumin as a substrate.

Results and discussion: On the basis of b-carotene bleaching assay, BRE showed antioxidant activity with an EC50 value of 60.5 mg/mL, which was almost equal to that of pure brazilin (52.1 mg/mL). Gram-positive bacteria were more sensitive to all tested samples than Gramnegative bacteria. BRE possessed higher antibacterial activities than CSE, but lower than brazilin. MIC/MBC values of 62.5–125/125 and 250–500/250–500 mg/mL were obtained for BRE against Gram-positive and Gram-negative bacteria, respectively. A low concentration (0.1 mg/mL) of brazilin, BRE, and CSE showed anti inflammatory activity by inhibiting protein denaturation up to 46.8, 54.1, and 61.9%, respectively.
Keyword Anti-denaturation
Natural preservatives
Sappan wood
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Non HERDC
Centre for Nutrition and Food Sciences Publications
 
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Created: Fri, 25 Sep 2015, 21:23:59 EST by Nilesh Nirmal on behalf of Centre for Nutrition and Food Sciences