INVESTIGATION OF IN VITRO ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES OF ENDOPHYTIC BACTERIA IN Catharanthus roseus

Trần Chí Linh; Tạ Lâm Tài; Nguyễn Thị Kim Ngân; Võ Hoàng Long; Trần Nguyễn Kim Ngân; Lý Khôi Nguyên; Nguyễn Tấn Thành; Huỳnh Văn Trương

doi:10.34238/tnu-jst.10250

INVESTIGATION OF IN VITRO ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITIES OF ENDOPHYTIC BACTERIA IN Catharanthus roseus

About this article

Received: 02/05/24 Revised: 17/06/24 Published: 17/06/24

Authors

1. Tran Chi Linh, Nam Can Tho University
2. Ta Lam Tai, Can Tho University
3. Nguyen Thi Kim Ngan, Can Tho University of Medicine and Pharmacy
4. Vo Hoang Long, Can Tho University
5. Tran Nguyen Kim Ngan, Can Tho University
6. Ly Khoi Nguyen, Can Tho University
7. Nguyen Tan Thanh, Can Tho University
8. Huynh Van Truong , Can Tho University of Medicine and Pharmacy

Abstract

The study was conducted to select endophytic bacterial strains in Catharanthus roseus that have anti-oxidant and anti-inflammatory properties in vitro. The study isolated and preliminary identified the morphological characteristics of 11 strains of endophytic bacteria in Catharanthus roseus. Antioxidant activity of endophytic bacterial strains was determined by the method of total antioxidant capacity, reducing power and neutralizing 2,2-diphenyl-1-picrylhydrazyl free radical. The anti-inflammatory activity of endophytic bacterial strains was determined based on their ability to inhibit bovine serum albumin denaturation. Endophytic bacterial strains are capable of producing antioxidants with concentrations ranging from 5.34±0.26 to 175.44±0.46 mg AAE/mL. The anti-inflammatory content of endophytic bacterial strains ranges from 14.35±0.54 to 30.35±0.20 mg DE/mL. Research results show that the antioxidant and anti-inflammatory activities of endophytic bacterial strains depend on polyphenol and flavonoid content. Endophytic bacterial strains in Catharanthus roseus show the potential to produce secondary metabolites with antioxidant and anti-inflammatory properties.

Keywords

Anti-inflammatory; Antioxidant; Catharanthus roseus; Endophytic bacterial; Flavonoids; Polyphenols

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DOI: https://doi.org/10.34238/tnu-jst.10250

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