title: Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors.
abstract: This paper investigates changes in the anti-inflammatory and antioxidative activity of anthocyanins from purple basil (Ocimum basilicum L.) leaves induced by arachidonic acid (AA), jasmonic acid (JA) and β-aminobutyric acid (BABA). The anthocyanins content was significantly increased by all elicitors used in this study; however, no increase was observed in the antioxidant activity of the analyzed extracts. Additionally, a significant decrease by about 50% in the ability to chelate Fe(II) was noted. Further, an increase in the potential anti-inflammatory activity of basil anthocyanins was observed after treatment with each the abiotic elicitor. The IC50 value for lipoxygenase inhibition was almost twice as low after elicitation as that of the control. Also, cyclooxygenase inhibition by anthocyanins was stimulated by abiotic elicitors, except for JA-sample. Additionally, HPLC-analysis indicated that elicitation with AA, JA and BABA caused increases in content most of all anthocyanin compounds.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Urszula
authors.initials: U
authors.lastname: Szymanowska
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: urszula.zlotek@up.lublin.pl.
authors.forename: Urszula
authors.initials: U
authors.lastname: Złotek
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Karaś
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Barbara
authors.initials: B
authors.lastname: Baraniak
mesh_terms: D000613:Aminobutyrates / Q000494:pharmacology*; D000872:Anthocyanins / Q000032:analysis; D000893:Anti-Inflammatory Agents / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D016718:Arachidonic Acid / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D003517:Cyclopentanes / Q000494:pharmacology*; D018649:Ocimum basilicum / Q000737:chemistry* / Q000187:drug effects*; D054883:Oxylipins / Q000494:pharmacology*; D010936:Plant Extracts / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry / Q000187:drug effects
chemical_list: D000613:Aminobutyrates; D000872:Anthocyanins; D000893:Anti-Inflammatory Agents; D000975:Antioxidants; D003517:Cyclopentanes; D054883:Oxylipins; D010936:Plant Extracts; D016718:Arachidonic Acid; C047667:3-aminobutyric acid; C011006:jasmonic acid
keywords: Anthocyanins; Antioxidant properties; Elicitation; Enzyme inhibition; Purple basil