Evaluation of L-dopa, proximate composition with in vitro anti-inflammatory and antioxidant activity of Mucuna macrocarpa beans: A future drug for Parkinson treatment
- Author:
Aware CHETAN
1
;
Patil RAVISHANKAR
;
Gaikwad SWAROOPSINGH
;
Yadav SHRIRANG
;
Bapat VISHWAS
;
Jadhav JYOTI
Author Information
1. Department of Biotechnology
- Keywords:
Anti-inflammatory;
Antioxidants;
L-dopa;
Mucuna macrocarpa;
Oxidative stress;
Parkinson's disease
- From:Asian Pacific Journal of Tropical Biomedicine
2017;7(12):1097-1106
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To investigate L-3,4-dihydroxyphenylalanine (L-dopa,anfi-Parkinson drug),anti-inflammatory activity,proximate nutritional composition and antioxidant potential of Mucuna macrocarpa (M.macrocarpa) beans.Methods:L-dopa content was determined and quantified by high performance thin layer chromatography and reversed phase high-performance liquid chromatography (RPHPLC) methods.Anti-inflammatory activity was performed by in vitro protein denaturation inhibition and human red blood cell membrane stabilisation activity.Proximate composition and elemental analysis were also investigated.The antioxidant potential (2,2-diphenyl-1-picrylhydrazyl,N-N-dimethyl-phenylenediamine and ferric-reducing antioxidant power) of M.macrocarpa beans were evaluated by using different extraction solvents.The RP-HPLC analysis also quantified significant phenolics such as gallic acid,tannic acid,p-hydroxybenzoic acid and p-coumaric acid.Results:RP-HPLC quantification revealed that M.macrocarpa beans contain a high level of L-dopa [(115.41 ± 0.985) mg/g] which was the highest among the Mucuna species from Indian sub-continent.Water extract of seed powder showed strong antiinflammatory and antioxidant potential.Proximate composition of M.macrocarpa beans revealed numerous nutritional and anti-nutritional components.RP-HPLC analysis of major phenolics such as tannic acid (43.795 mg/g),gallic acid (0.864 mg/g),p-coumafic acid (0.364 mg/g) and p-hydroxybenzoic acid (0.036 mg/g) quantified successfully from M.macrocarpa beans respectively.Conclusions:This study suggests that M.macrocarpa is a potential source of L-dopa with promising anti-inflammatory,antioxidant and nutritional benefits.
