Abstract
Background: Mahkota Dewa (Phaleria macrocarpa) seed has various phytochemical compounds and low pharmacological activities, including antioxidant and anti-inflammatory activities.
Objective: This research aimed to study nanoemulsion preparations of Mahkota Dewa seed (NE-BMD) for their anti-oxidant and anti-inflammatory properties.
Methods: The nanoemulsion was prepared using an ultrasonication probe and followed by selecting two formulations, F7 and F8. The anti-oxidant activity test was carried out using the DPPH method, meanwhile, the anti-inflammatory activity test was conducted using the protein denaturation method with Bovine Serum Albumin (BSA) for in vitro studies. In addition, for in vivo studies, the plethysmometer method was used with 1% carrageenan as an inducer.
Results: The characterization of NE-BMD preparations showed that the particle size and polydispersity index were 26,83 ± 1,27 nm (PI: 0.36 ± 0.03) and 30.73 ± 1.50 nm (PI: 0.32 ± 0.06) for NE-BMD F7 and F8 formulation, respectively. In addition, the anti-oxidant activity test revealed that the IC50 values of NE_BMD F7 and F8 were 15.62 ± 1.40 μg/ml and 28.39 ± 4.69 μg/ml, respectively. The protein denaturation test showed that the IC50 values for NE-BMD F7 and F8 were 94.39 ± 1.24 μg/ml and 196.63 ± 1.61 μg/ml, respectively. Meanwhile, the study of anti-inflammatory in vivo for NE-BMD F7 with a 1 g/kg BW dose showed a significant improvement in anti-inflammatory activity compared to BMD extract.
Conclusion: This research suggests that due to the smaller drug particle size, the nanoemulsion dosage form of Mahkota Dewa seed extract has anti-oxidant and anti-inflammatory activities, thus emerging as an adjunct alternative treatment for inflammation.
Graphical Abstract
[http://dx.doi.org/10.3390/ijms12063422] [PMID: 21747685]
[http://dx.doi.org/10.1155/2014/410184] [PMID: 24818141]
[http://dx.doi.org/10.1186/1472-6882-11-110] [PMID: 22070850]
[PMID: 17612370]
[http://dx.doi.org/10.1016/j.xphs.2021.02.030] [PMID: 33652015]
[http://dx.doi.org/10.1016/j.jconrel.2010.10.013] [PMID: 20951749]
[http://dx.doi.org/10.4103/0973-7847.112853] [PMID: 23922460]
[http://dx.doi.org/10.1080/17458080.2015.1025303]
[http://dx.doi.org/10.7454/psr.v1i2.3324]
[http://dx.doi.org/10.3109/03639045.2010.550050] [PMID: 21401341]
[http://dx.doi.org/10.1016/j.jcis.2013.08.041] [PMID: 24050638]
[http://dx.doi.org/10.1016/j.foodhyd.2009.08.006]
[http://dx.doi.org/10.3390/molecules24224132] [PMID: 31731614]
[http://dx.doi.org/10.1080/03639045.2017.1405976] [PMID: 29139323]
[http://dx.doi.org/10.1093/ajcn/74.4.418] [PMID: 11566638]
[http://dx.doi.org/10.1007/978-94-009-0753-9_1]
[http://dx.doi.org/10.1016/j.jddst.2019.03.006]
[http://dx.doi.org/10.1517/17425247.2012.668523] [PMID: 22512597]