In Vietnam, the aerial parts of Ruellia tuberosa L. are used to treat stress oxidation and inflammatory symptoms in diabetes mellitus. The present study was designed to determine the antioxidant and inflammatory inhibition activities of Ruellia tuberosa L. extract (RTE) and those of the isolated compounds by column chromatography. The crude ethanol extract and ethyl acetate fraction exhibited potent antioxidant activity in the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and 2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) assays with an IC₅₀ of 25.18 and 14.71 (DPPH test) and 18.22 and 15.27µg/ml (ABTS test), respectively. The RTE contained high concentrations of polyphenols (308.21mg GAE/g) and moderate concentrations of flavonoids (97.80mg QE/g). In the anti-inflammatory screening assay, the crude ethanol extract, ethyl acetate, and methanol fractions suppressed the release of IL-6 and nitric oxide production, but the production of IL-10 was not enhanced in LPS-induced RAW 264.7cells. Three potential anti-inflammatory compounds as hispidulin (6), physalin E (7), and physalin D (8) along with five other compounds named myricitrin (1), afzelin (2), apigenin (3), taraxerol (4), and lupeol (5) were isolated and identified from the ethyl acetate fraction. Physalin D (8) exhibited a strong, dose-dependent anti-inflammatory activity by inhibiting the production of IL-6 proinflammatory cytokines; however, the IL-10 expression was independent of its concentration in macrophages at noncytotoxic concentrations ranging from 5 to 40μg/mL. Based on the data obtained, compounds 68 sourced from Ruellia tuberosa L are potentially bioactive compounds for the treatment of inflammation symptoms in type 2 diabetes mellitus.

Bruguiera parviflora (Rhizophoraceae) is one of the Bruguiera genus-based mangrove plants which has not been investigated for the chemical compositions as well as biological activities so far. The present study was aimed at investigating the phytochemicals as well as anti-inflammatory and α-glucosidase inhibitory activities of B. parviflora leaves. The results showed that the crude extract and its fractions significantly increased the percentage inhibitory activity against α-glucosidase and decreased NO production in LPS-stimulated RAW 264.7 cells in a dose-dependent manner. The most effective fraction BP5 was further chromatographed and purified. As a result, eight compounds were isolated and elucidated, including five flavonoids (1–5) and three triterpenoids (6–8). All isolated compounds were evaluated for the anti-inflammatory and α-glucosidase inhibitory effects. The results indicated that flavonoids namely taxifolin (1), quercetin (2), myricetin (3), rutin (4), and kaempferol (5) exhibited potent anti-inflammatory as well as α-glucosidase inhibitory activities. Among them, compound 2 showed the most potent inhibitory effect against an α-glucosidase activity with an value of and the LPS-induced NO production of 11.8 μM at the concentration of 100 μg/mL. These findings suggest that flavonoids (1–5) from B. parviflora leaves may be useful as the potential α-glucosidase inhibitor as well as anti-inflammatory agent.

Bruguiera parviflora belongs to Bruguiera genus, which possesses several biological activities such as antidiabetic, anti-inflammation, antioxidant. Phytochemical investigation of the ethyl acetate extract from Bruguiera parviflora leaves was carried out bioassay guided isolation and obtained three known compounds, namely kochioside A (1), oleanolic acid (2) and quercitrin (3). The chemical structure of isolated compounds were elucidated by spectroscopic data analysis as well as the comparison of their NMR data with the ones published in the literatures. All isolated compounds were evaluated for antioxidant activity with the free radical scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH). Among them, quercitrin (3) was the most potent compound against DPPH with the IC50 value of 16.4 ± 0.2 g/mL, compared to vitamin C, which was used as positive control.

Introduction: Bruguiera cylindrica is one of the mangrove plants belonging to Bruguiera genus. This genus is characterized by the presence of a large number of compounds, but the research on bioactivities has not been investigated so far. In the present research, the α-glucosidase inhibitory activity, as well as chemical constituents of the ethyl acetate extract of this plant, were studied. Methods: The chemical structures of two new compounds were elucidated by spectroscopic and computational methods. Results: Two new compounds, benzobrugierol (1) and bruguierine (2), were isolated from leaves of Bruguiera cylindrica (L.) Blume, together with nine known ones, including lupeol (3), betulin (4), chrysoeriol (5), glut-5-ene-3-ol (6), cholesta-4-ene-3-one (7), 3α-(Z)-coumaroyllupeol (8), 3α-(E)-coumaroyllupeol (9), 3β-hydroxycholesta-5-ene-7-one (10) and β-sitosterol 3-O-β-D-glucopyranoside (11). Extracts and some isolated compounds were evaluated for α-glucosidase inhibitory activities. Conclusion: The results showed that most of the extracts and tested compounds exhibited activities better than the positive control acarbose, especially two new compounds 1 and 2 with their IC50 values of 17.9 ± 0.4 and 34.6 ± 0.7 (mg/mL), respectively.

Kombucha Tea (KT) is a product of fermentation by a microbial system, with many different names such as ginseng tea, mushroom tea, Kargasok tea, or Manchurian tea. KT products have recently become popular because they bring many health benefits to users (Jayabalan et al., 2014). The present study surveyed the growth curves of three commercial SCOBY strains (SB1, SB2, and SB3) to evaluate their adaptability and development in the tea epidemic environment. The results showed that all three strains of SB1, SB2, and SB3 had significantly different microbial growth rates and levels. SB1 has the highest growth rate and the highest microbial density (8.6 × 10⁷ CFU/mL), indicating rapid adaptability and good fermentation performance. The results of the study contribute to providing an essential scientific basis for the selection and application of suitable SCOBY lines in Kombucha production, and at the same time help to optimize fermentation conditions to improve product quality.