Interaction of polyphenols extract from Polygonum multiflorum Thunb. roots with gelatin and toxicity of extract in mice

Authors

  • Le Pham Tan Quoc Industrial University of Ho Chi Minh City, Institute of Biotechnology and Food Technology, 12 Nguyen Van Bao street, Ward 4, Go Vap district, Ho Chi Minh City, Vietnam, Tel.: +84906413493 https://orcid.org/0000-0002-2309-5423

DOI:

https://doi.org/10.5219/1222

Keywords:

Interaction, gelatin, polyphenols, root, toxicity

Abstract

The roots of Polygonum multiflorum Thunb. (Vietnamese name: Ha-thu-o-do, HTOD) are used in processed form or the raw state in traditional Vietnamese medicine for many diseases and in extract form in the food industry. Some studies pointed out that HTOD extract had toxicity in humans. However, the toxicity of this herb plant currently remains unclear. In addition, this material contained a large amount of bioactive compounds, especially phenolic compounds. They have a strong antioxidant capacity and they can also interact with many different substrates such as protein, enzyme, lipid and carbohydrate. In this study, the received extracts from HTOD had the polyphenols concentrations of 415, 277, 208 and 166 (mg GAE.L-1), respectively. Besides, we only evaluated the gelatin-polyphenols interaction and the toxicity of HTOD extract in Swiss mice. The results show a strong gelatin-polyphenols interaction and no acute or subacute toxicity in mice. The polyphenols extract of HTOD at the concentration tested in this study is safe to use in food.

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Published

2020-01-28

How to Cite

Quoc, L. P. T. (2020). Interaction of polyphenols extract from Polygonum multiflorum Thunb. roots with gelatin and toxicity of extract in mice. Potravinarstvo Slovak Journal of Food Sciences, 14, 17–23. https://doi.org/10.5219/1222