This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were 198.07±0.24 mg/g. The value of anti-oxidative activities of HWE were shown IC50 28.2±0.04 ug/mL. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and TNF-α (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.

• 남호섭(영양그린푸드(주)) | Nam Ho-Seob (Green Food Co., Ltd., Yeongyang 36513, Korea)
• 정지욱(대구한의대학교 한방바이오산업융합학부) | Jung Ji-Wook (Division of Bio-technology and Convergence, Daegu Haany University, Hanuidaero, Gyeongsan 38610, Korea)
• 김도완(중원대학교 식품공학과) | Kim Do-Wan (Department of Food Science ancd Industry, Jungwon University, Goesan 28024, Korea)
• 하효철(대구한의대학교 한방바이오산업융합학부) | Ha Hyo-Cheol (Division of Bio-technology and Convergence, Daegu Haany University, Hanuidaero, Gyeongsan 38610, Korea) Corresponding author