Abstract
Background: Aristolochia longa L. (Aristolochiaceae), known as Berreztam, is frequently used in traditional medicine to manage several diseases and has been the subject of several studies. However, its inhibitory effect on acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) has not yet been reported. Thus, the present work aimed to study the anticholinesterase and antioxidant activities of extracts from different parts of A. longa from the Mila region (Algeria).
Methods: Phytochemical screening and quantitative determination of total phenolic, flavonoids, and flavonols were performed by colorimetric methods. The antioxidant activity was evaluated using four complementary tests (ABTS, FRAP, CUPRAC, and β-carotene-linoleic acid), and the inhibitory effect of the extracts on AChE and BChE was carried out by Elman’s method.
Results: Polyphenols, flavonoids, tannins, carbohydrates, and terpenes were revealed in the extracts, while saponins, alkaloids, anthraquinones, anthocyanins, and mucilages were absent. The plant was found to have high levels of phenolic compounds (values between 46.33 ± 8.39 176.56 ± 4.00 mg/g), with the leaves being found to be the richest part. Methanolic extract of leaves and stems showed the highest antioxidant activity evaluated. The extracts showed negligible inhibitory effect on AChE but showed a potential effect on BChE, especially the methanolic extract of roots was the most potent (IC50=23.09 ± 1.81 μg/mL).
Conclusion: These results suggest a possible use of the different parts of Aristolochia longa as a source of bioactive compounds endowed with antioxidant and anti-butyrylcholinesterase properties.
Keywords: Aristolochia longa L., Alzheimer’s disease, acetylcholinesterase, butyrylcholinesterase, antioxidant activity, phenolic contents
Graphical Abstract
[http://dx.doi.org/10.1016/j.jep.2012.01.054] [PMID: 22338646]
[http://dx.doi.org/10.1016/j.sajb.2018.04.011]
[http://dx.doi.org/10.1016/j.sajb.2015.12.003]
[http://dx.doi.org/10.3233/JAD-2010-1312] [PMID: 20308778]
[http://dx.doi.org/10.5897/JPP2018.0507]
[http://dx.doi.org/10.5923/j.plant.20120202.06]
[http://dx.doi.org/10.1016/j.arabjc.2013.04.015]
[http://dx.doi.org/10.22270/jddt.v10i4.4160]
[http://dx.doi.org/10.1016/j.foodchem.2003.05.007]
[http://dx.doi.org/10.1016/j.lwt.2005.09.011]
[PMID: 15612784]
[http://dx.doi.org/10.1016/j.sajb.2020.03.042]
[http://dx.doi.org/10.1016/j.bcab.2021.102038]
[http://dx.doi.org/10.5455/jice.20140826030222] [PMID: 26401365]
[http://dx.doi.org/10.1016/j.foodchem.2005.05.077]
[http://dx.doi.org/10.36295/ASRO.2020.231010]
[http://dx.doi.org/10.1080/01635580903191585] [PMID: 20043255]