title: Extraction optimization for obtaining Artemisia capillaris extract with high anti-inflammatory activity in RAW 264.7 macrophage cells.
abstract: Plant extracts have been used as herbal medicines to treat a wide variety of human diseases. We used response surface methodology (RSM) to optimize the Artemisia capillaris Thunb. extraction parameters (extraction temperature, extraction time, and ethanol concentration) for obtaining an extract with high anti-inflammatory activity at the cellular level. The optimum ranges for the extraction parameters were predicted by superimposing 4-dimensional response surface plots of the lipopolysaccharide- (LPS-) induced PGE2 and NO production and by cytotoxicity of A. capillaris Thunb. extracts. The ranges of extraction conditions used for determining the optimal conditions were extraction temperatures of 57-65°C, ethanol concentrations of 45-57%, and extraction times of 5.5-6.8 h. On the basis of the results, a model with a central composite design was considered to be accurate and reliable for predicting the anti-inflammation activity of extracts at the cellular level. These approaches can provide a logical starting point for developing novel anti-inflammatory substances from natural products and will be helpful for the full utilization of A. capillaris Thunb. The crude extract obtained can be used in some A. capillaris Thunb.-related health care products.
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea ; Department of Oriental Medicinal Material and Processing, College of Life Science, Kyung Hee University, 1732 Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 446-701, Republic of Korea.
authors.forename: Mi
authors.initials: M
authors.lastname: Jang
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Seung-Weon
authors.initials: SW
authors.lastname: Jeong
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Bum-Keun
authors.initials: BK
authors.lastname: Kim
authors.affiliation: Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 463-746, Republic of Korea.
authors.forename: Jong-Chan
authors.initials: JC
authors.lastname: Kim
mesh_terms: D000818:Animals; D000893:Anti-Inflammatory Agents / Q000737:chemistry / Q000494:pharmacology*; D019306:Artemisia / Q000737:chemistry*; D002460:Cell Line; D006801:Humans; D007249:Inflammation / Q000139:chemically induced / Q000188:drug therapy / Q000378:metabolism / Q000473:pathology; D008070:Lipopolysaccharides / Q000633:toxicity; D008264:Macrophages / Q000378:metabolism* / Q000473:pathology; D051379:Mice; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D000893:Anti-Inflammatory Agents; D008070:Lipopolysaccharides; D010936:Plant Extracts