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Food Science and Human Wellness 2016, 5(2): 95-102 https://doi.org/10.1016/j.fshw.2016.03.001
Research Article | Open Access | Issue | Published: 06 April 2016

In vitro neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves

Show Author's Information Ganiyu Oboha,  Esther E. Nwannaa,  Sunday I. Oyeleyea,  Tosin A. Olasehindeb,  Opeyemi B. Ogunsuyia,  Aline A. Boligonc
Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
Nutrition and Toxicology Division, Food Technology Department, Federal Institute of Industrial Research Oshodi, P.M.B. 21023 Lagos, Nigeria
Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Build 26, Room 1115, Santa Maria CEP 97105-900, Brazil

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Neurodegeneration, Oxidative stress, Malondialdehyde, Polyphenols, Heinsia crinita
Cite this article:
Oboh G, Nwanna EE, Oyeleye SI, et al. In vitro neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves. Food Science and Human Wellness, 2016, 5(2): 95-102. https://doi.org/10.1016/j.fshw.2016.03.001
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Abstract Full text About this article

This study was designed to determine the neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves in vitro. The total phenol and flavonoid contents of the extracts were determined using colorimetric method while phenolic characterization of the leaf was analyzed via high performance liquid chromatography-diode array detector (HPLC-DAD). The effects of the extracts on Fe2+-induced lipid peroxidation in rats’ brain homogenate, monoamine oxidase (MAO), Na+/K+-ATPase, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activities were also assessed. The aqueous extract had higher total phenol and flavonoid contents than the methanol extract. HPLC-DAD revealed that quercetin ellagic, chlorogenic and caffeic acids were the most abundant phenolic compounds in the leaves. The aqueous extract had higher inhibitory effects on MAO, AChE and BChE activities while there was no significant difference between their Fe2+-induced lipid peroxidation inhibitory effects. Furthermore, both extracts stimulated Na+/K+-ATPase activity; however, methanol extract had higher stimulatory effect. The neuroprotective properties of H. crinita leaves could be associated with its inhibitory effects on Fe2+-induced lipid peroxidation and modulation of MAO, Na+/K+-ATPase, AChE, and BChE activities. Therefore, H. crinita leaves could be used as a functional food and dietary intervention for the management of some neurodegenerative diseases. Nevertheless, the aqueous extracts exhibited better neuroprotective properties.


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About this article

In vitro neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves

Show Author's information Ganiyu Oboha, Esther E. Nwannaa, Sunday I. Oyeleyea, Tosin A. Olasehindeb, Opeyemi B. Ogunsuyia, Aline A. Boligonc
Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure, Nigeria
Nutrition and Toxicology Division, Food Technology Department, Federal Institute of Industrial Research Oshodi, P.M.B. 21023 Lagos, Nigeria
Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria, Build 26, Room 1115, Santa Maria CEP 97105-900, Brazil

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

This study was designed to determine the neuroprotective potentials of aqueous and methanol extracts from Heinsia crinita leaves in vitro. The total phenol and flavonoid contents of the extracts were determined using colorimetric method while phenolic characterization of the leaf was analyzed via high performance liquid chromatography-diode array detector (HPLC-DAD). The effects of the extracts on Fe2+-induced lipid peroxidation in rats’ brain homogenate, monoamine oxidase (MAO), Na+/K+-ATPase, acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) activities were also assessed. The aqueous extract had higher total phenol and flavonoid contents than the methanol extract. HPLC-DAD revealed that quercetin ellagic, chlorogenic and caffeic acids were the most abundant phenolic compounds in the leaves. The aqueous extract had higher inhibitory effects on MAO, AChE and BChE activities while there was no significant difference between their Fe2+-induced lipid peroxidation inhibitory effects. Furthermore, both extracts stimulated Na+/K+-ATPase activity; however, methanol extract had higher stimulatory effect. The neuroprotective properties of H. crinita leaves could be associated with its inhibitory effects on Fe2+-induced lipid peroxidation and modulation of MAO, Na+/K+-ATPase, AChE, and BChE activities. Therefore, H. crinita leaves could be used as a functional food and dietary intervention for the management of some neurodegenerative diseases. Nevertheless, the aqueous extracts exhibited better neuroprotective properties.

Keywords: Neurodegeneration, Oxidative stress, Malondialdehyde, Polyphenols, Heinsia crinita

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Received: 27 October 2015
Revised: 09 March 2016
Accepted: 31 March 2016
Published: 06 April 2016
Issue date: June 2016

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© 2016 Beijing Academy of Food Sciences.

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