Polyphenol mixture of a native Korean variety of Artemisia argyi H. (Seomae mugwort) and its anti‑inflammatory effects

Kim,Seong Min; Lee,Soo   Jung; Venkatarame Gowda Saralamma,Venu; Ha,Sang   Eun; Vetrivel,Preethi; Desta,Kebede   Taye; Choi,Jin   Young; Lee,Won   Sup; Shin,Sung   Chul; Kim,Gon‑Sup

doi:10.3892/ijmm.2019.4334

Polyphenol mixture of a native Korean variety of Artemisia argyi H. (Seomae mugwort) and its anti‑inflammatory effects

Authors:
- Seong Min Kim
- Soo Jung Lee
- Venu Venkatarame Gowda Saralamma
- Sang Eun Ha
- Preethi Vetrivel
- Kebede Taye Desta
- Jin Young Choi
- Won Sup Lee
- Sung Chul Shin
- Gon‑Sup Kim
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Affiliations: Research Institute of Life Science and College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongsang 52828, Republic of Korea, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju, Gyeongsang 52828, Republic of Korea, Department of Chemistry, College of Natural and Computational Sciences, Mekelle University, Mekelle, Tigray National Regional State, Ethiopia, Department of Chemistry, Gyeongsang National University, Jinju, Gyeongsang 52828, Republic of Korea, Department of Internal Medicine, Institute of Health Sciences, Gyeongsang National University Hospital and Gyeongsang National University School of Medicine, Jinju, Gyeongsang 52828, Republic of Korea, Research Institute of Life Science, Gyeongsang National University, Jinju, Gyeongsang 52828, Republic of Korea
Published online on: September 9, 2019 https://doi.org/10.3892/ijmm.2019.4334
Pages: 1741-1752
Copyright: © Kim et al. This is an open access article distributed under the terms of Creative Commons Attribution License.

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Abstract

In the present study, a polyphenolic mixture was isolated from Seomae mugwort (SM; a native Korean variety of Artemisia argyi H.) via extraction with aqueous 70% methanol followed by the elution of ethyl acetate over a silica gel column. Each polyphenolic compound was analyzed using high‑performance liquid chromatography coupled with tandem mass spectrometry, and compared with the literature. In addition to the 14 characterized components, one hydroxycinnamate, six flavonoids, and one lignan were reported for the first time, to the best our knowledge, in Artemisia argyi H. The anti‑inflammatory properties of SM polyphenols were studied in lipopolysaccharide‑treated RAW 264.7 macrophage cells. The SM polyphenols attenuated the activation of macrophages via the inhibition of nitric oxide production, nuclear factor‑κB activation, the mRNA expression of inducible nitric oxide synthase, tumor necrosis factor α and interleukin‑1β, and the phosphorylation of mitogen‑activated protein kinase. Our results suggested that SM polyphenols may have therapeutic potential for the treatment of inflammatory‑related diseases.

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