Membrane stabilization as a mechanism of the anti-inflammatory activity of ethanolic root extract of Choi (Piper chaba)
Samina Yesmin, Arkajyoti Paul, Tarannum Naz, A. B. M. Atiqur Rahman, Sarkar Farhana Akhter, Mir Imam Ibne Wahed, Talha Bin Emran, Shafayet Ahmed Siddiqui
Abstract
Abstract Background This experiment is conducted to evaluate the anti-inflammatory effect of Piper chaba roots. Methods The in-vitro anti-inflammatory activity of Piper chaba was carried out by human red blood cell (HRBC) membrane stabilization method which includes heat-induced hemolysis and hypo tonicity- induced hemolysis and also by another method of egg albumin denaturation assay. Results Anti-inflammatory activity study of crude ethanolic extract was performed using heat induced membrane stabilization method, hypo-tonicity induced HRBC membrane stabilization method and egg albumin denaturation method. Crude ethanolic extracts of P. chaba showed promising in vitro anti-inflammatory activity in a concentration dependent manner. Using acetyl salicylic acid (ASA) as standard drug and was compared with ethanolic extract to determine anti-inflammatory activity. Heat induced anti-inflammatory test revealed that crude ethanolic extract of P. chaba (500 μg/ml) and positive control ASA(500 μg/ml) have 52.667% and 78% respectively, hypo tonicity induced anti-inflammatory test showed 35.67% and 59% inhibition of red blood cell (RBC) hemolysis. Egg albumin denaturation method also evaluated that crude ethanolic extract (1000 μg/ml) and ASA (1000 μg/ml) showed 60% and 97.12% inhibition of egg albumin denaturation. Conclusion The plant of P. chaba of the genus Piper possesses promising anti-inflammatory activities.