title: Anti-Diabetic and Anti-Inflammatory Effects of Green and Red Kohlrabi Cultivars (Brassica oleracea var. gongylodes).
abstract: The aim of the present study was to evaluate the anti-diabetic, anti-inflammatory, antioxidant potential, and total phenolic content (TPC) of green and red kohlrabi cultivars. Anti-diabetic and anti-inflammatory activities were evaluated via protein tyrosine phosphatase (PTP1B) and rat lens aldose reductase inhibitory assays and cell-based lipopolysaccharide (LPS)-induced nitric oxide (NO) inhibitory assays in RAW 264.7 murine macrophages. In addition, scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical, and peroxynitrite (ONOO(-)) were used to evaluate antioxidant potential and TPC was selected to assess phytochemical characteristics. Between the two kohlrabi cultivars, red kohlrabi (RK) had two times more TPC than green kohlrabi (GK) and showed significant antioxidant effects in DPPH, ABTS, and ONOO(-) scavenging assays. Likewise, methanol (MeOH) extracts of RK and GK inhibited LPS-induced NO production in a dose dependent manner that was further clarified by suppression of iNOS and COX-2 protein production. The MeOH extracts of RK and GK exhibited potent inhibitory activities against PTP1B with the corresponding IC50 values of 207±3.48 and 287±3.22 μg/mL, respectively. Interestingly, the RK MeOH extract exhibited significantly stronger anti-inflammatory, anti-diabetic, and antioxidant effects than that of GK MeOH extract. As a result, our study establishes that RK extract with a higher TPC might be useful as a potent anti-diabetic, antioxidant, and anti-inflammatory agent.
authors.affiliation: Department of Food Science and Human Nutrition, Chonbuk National University, Jeonbuk 561-756, Korea.
authors.forename: Hyun Ah
authors.initials: HA
authors.lastname: Jung
authors.affiliation: Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Korea.
authors.forename: Subash
authors.initials: S
authors.lastname: Karki
authors.affiliation: Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Korea.
authors.forename: Na-Yeon
authors.initials: NY
authors.lastname: Ehom
authors.affiliation: Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Korea.
authors.forename: Mi-Hee
authors.initials: MH
authors.lastname: Yoon
authors.affiliation: Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Korea.
authors.forename: Eon Ji
authors.initials: EJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Nutrition, Pukyong National University, Busan 608-737, Korea.
authors.forename: Jae Sue
authors.initials: JS
authors.lastname: Choi
keywords: anti-diabetic; anti-inflammation; antioxidant; green kohlrabi; red kohlrabi