Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo
Abstract
:1. Introduction
2. Materials and Methods
2.1. Material and Instruments
2.2. Cultivation of A. cordata
2.3. Dryness and Extraction of the A. cordata Roots Made in Tokyo and “Wakyoukatsu”
2.4. Quantitative Analysis of CA
2.5. Cell-Based Assay
2.5.1. Cell Culture and Preparation of Test Samples
2.5.2. Inhibitory Activity of Melanin and Nitric Oxide Production
3. Results and Discussion
3.1. Effect of Cultivation with or without “Udo muro” and of Temperature and Dryness on CA Content of the A. cordata Root Made in Tokyo
3.2. The Quantitative Analysis and Comparison of CA Content between Extracts Cultivated in Tokyo and Other Areas
3.3. Evaluation of the Extract of A. cordata Cultivated in Tokyo Using Animal Cell Lines
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Dried Temperature (°C) | |||||
---|---|---|---|---|---|
Sample Name | Freeze Drying | 20 | 40 | 60 | 90 |
Methanol Extract (mg) | |||||
Yam-A | 2610.6 ± 19.7 | 2944.8 ± 225.9 | 2837.4 ± 41.6 | 2885.9 ± 48.4 | 2840.8 ± 18.7 |
Yam-B | 2625.8 ± 29.8 | 2774.9 ± 27.7 | 2831.1 ± 9.9 | 2867 ± 26.9 | 2682.9 ± 122.7 |
Tam-A | 2013.8 ± 53.4 | 2190 ± 12.6 | 2329.8 ± 60.9 | 2144.5 ± 10.8 | 2061.9 ± 26.9 |
Tam-B | 2167.0 ± 112.1 | 2223.9 ± 7.5 | 2221.7 ± 20.8 | 2232.8 ± 18.5 | 2123.2 ± 68.4 |
Wakyoukatsu | CA Content (mg) | ||||
---|---|---|---|---|---|
Gunma prefecture | 391.3 ± 11.5 | ||||
Korea | 151.0 ± 0.4 | ||||
Dried Temperature (°C) | |||||
Sample Name | Freeze Drying | 20 | 40 | 60 | 90 |
CA Content (mg) | |||||
Yam-A | 770.4 ± 22.1 | 909.9 ± 84.2 | 876.9 ± 36.3 | 994.2 ± 182.4 | 772.2 ± 43.1 |
Yam-B | 420.4 ± 45.9 | 470.7 ± 55.0 | 481.8 ± 53.4 | 405.6 ± 19.8 | 360.3 ± 65.2 |
Tam-A | 1101.3 ± 33.9 | 1100.8 ± 132.1 | 1379.8 ± 65.2 | 1076.4 ± 73.9 | 857.2 ± 65.4 |
Tam-B | 1331.9 ± 63.9 | 1396.9 ± 16.2 | 1324.4 ± 83.1 | 1204.4 ± 22.5 | 938.7 ± 84.1 |
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Matsuo, H.; Kawakami, H.; Otsuki, Y.; Miyashita, C.; Kawahara, N.; Fuchino, H.; Yoshimatsu, K. Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo. Sustainability 2024, 16, 2582. https://doi.org/10.3390/su16062582
Matsuo H, Kawakami H, Otsuki Y, Miyashita C, Kawahara N, Fuchino H, Yoshimatsu K. Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo. Sustainability. 2024; 16(6):2582. https://doi.org/10.3390/su16062582
Chicago/Turabian StyleMatsuo, Hirotaka, Hitomi Kawakami, Yuka Otsuki, Chieto Miyashita, Nobuo Kawahara, Hiroyuki Fuchino, and Kayo Yoshimatsu. 2024. "Utilization of Inedible Parts of Aralia cordata with High-Content Chlorogenic Acid Cultivated in Tokyo" Sustainability 16, no. 6: 2582. https://doi.org/10.3390/su16062582