Antioxidant Potential of Selected Indigenous Fruits Using In Vitro Lipid Peroxidation Assay
3BDRVFM5BO$IVB
Department of Chemistry, College of Natural Sciences, Saint Louis University, Baguio City
KEYWORDS: absorbance value, antioxidant potential, indigenous fruits, In Vitro Lipid Peroxidation Assay, natural antioxidants This study was primarily concerned in determining the antioxidant potential of the edible parts of selected indigenous fruits grown in the Cordillera region namely ayosep (Vaccinium angustifolium), bitungol ()ODFRXUWLDLQGLFD), kalamondin (Citrofortunella microcarpa), marble tomato (Lycopersicon pimpinellifolium), native lacatan (0XVD paradisiaca), native passion fruit (3DVVLÁRUDHGXOLV), pinit (Rubus copelandii), rattan (Calamus mollis), tamarillo (Cyphomandra betacea) and tumok (0XVDWURJORG\WDUXP) as compared to Vitamin E. Antioxidant potential of the extracts was tested and measured using In Vitro Lipid Peroxidation Assay as indicated by absorbance value in mAU and % Lipid Peroxidation Inhibition. Based on this test, all the fruits exhibited greater antioxidant potential than Vitamin E. Native passion fruit and rattan exhibited the greatest antioxidant potential and therefore, ranked 1.
INTRODUCTION
T
¢ǰȱȱȱȱȱ¢ȱ¡ȱȱȱ¢ȱȱȱȱȱȱǯȱȱ
ȱȱ ȱȱȱȱȱ¡ȱȱ
ȱȱȱǯȱ¡ȱȱȱȱ¢ȱ
ȱ ȱ ¡ȱ ȱ ǻ¢ǰȱ £ǰȱ ǭȱ ǰȱ ŘŖŖŖDzȱ ǰȱ ŗşşřǼǯȱ ȱȱȱ¢ȱȱȱ ȱȱȱȱ¡ȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǻ¢ȱ ǭȱ ǰȱ ŘŖŖŗDzȱ ǰȱ ŘŖŖŗǼǯȱ ȱ ȱ ¢ȱ ȱ ȱ ¢ȱ ȱ ęȱ ȱ ȱ ȱ ȱ ȱ ¢ȱ ¡ȱ
ȱ ȱȱȱȱ¢ȱȱȱȱȱ
ȱȱǻȱȱǯǰȱŘŖŖŘDzȱȱȱǯǰȱŘŖŖŖDzȱȱȱǯǰȱŘŖŖŘǼǯȱ
ȱȱ ȱȱȱȱȱȱȱȱ
ȱȱȱ ȱ ȱȱȱǯȱ
ȱȱȱ ȱȱȱȱȱȱ
ȱȱȱȱĴȱȱȱȱȱȱ¡ȱ ǻȱǭȱǰȱŘŖŖŘDzȱȱȱǯǰȱŘŖŖřǼǯȱȱȱȱ¡ȱ
ȱȱȱȱȱȱȱ¢ǰȱǰȱǰȱ
ǰȱ ȱ ǻȱ ȱ ¢ǰȱ ŘŖŖşǼǰȱ ǰȱ ǰȱ
ǰȱ ȱ ǻȱ ȱ ǰȱ ŘŖŗŗǼǰȱ ¢ȱ ǻȃ¢ǰȄȱ ǯǯǼǰȱ ȱ ǻȱ ȱ ȱ ȱ ǰȱ ŘŖŖŝǼǰȱ ȱ ǻȃǰȄȱ ǯǯǼǰȱ ȱ ȱ ǻȃǰȄȱ ǯǯǼȱ ȱǯȱ ǰȱȱȱȱȱȱ
ȱ ¡ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ
ȱ¢ȱȱȱȱȱȱȱ¢ȱȱǯȱ
ǰȱ ęȱ ȱ ¢¢ȱ ȱ ȱ
ȱ ȱ ȱ ȱ ¡ȱ ȱ ȱ ȱ ȱ
ȱ ȱ ȱ ¢ȱ ¢ȱ ǻVaccinium angustifoliumǼǰȱ
ȱ ǻFlacourtia indicaǼǰȱ ȱ ǻȱ Ǽǰȱ
ȱ ȱ ǻ¢ȱ Ǽǰȱ ȱ ȱ ǻMusa
Ǽǰȱ ȱ ȱ ȱ ǻĚȱ ȱ Ǽǰȱ ȱ ǻRubus
Ǽǰȱ Ĵȱ ǻȱ Ǽǰȱ ȱ ǻ¢ȱ Ǽȱ
ȱȱǻMusa troglodytarumǼȱȱȱȱǯȱ
MATERIALS AND METHODS Phytochemical Screening of Fruits
ȱ¢ȱȱȱȱǰȱǰȱǰȱ
ǰȱ ¢ǰȱ Ěǰȱ ȱ ȱ ȱ ȱ ȱ
ȱȱȱȱȱ ȱȱȱ¢ȱȱ
ę¢ȱȱǻȱȱǯǰȱŘŖŖŚǼǯȱȱȱȱȱ ȱ ȱ ȱ ¢Ȃȱ ȱ ěȂȱ ȱ ȱ ȱ ȱ
ȱȱ ȱ ȱDZȱȱȱȬȱȱȱ
¡¢DzȱȬȱȱȱȱȱȱ
ȱȱȱȱDzȱȱȱȂȱ
ȱęȱȂȱDzȱĚȱȱȱ¢ȱ
ȱȱȱȱȱDzȱĚȱȱ¢Ȭ¢Ȭ
£¢ȱȱȱĴȱȃ¢ȄȱDzȱȱȱȱ
ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ
ȱDzȱǰȱ ȱȱȱ¢ȱ¢ǯȱ
Preparation of Fruit Extracts and Control
¡¢ȱŘŖȱȱȱȱȱȱȱȱȱȱ ȱ £ȱ ȱ ŞŖȱ ȱ ȱ ŗŖŖƖȱ ȱ ǻǼȱ ȱ ȱ ȱ ǻ¢ ȱȱŗŗŖşŜǼȱȱŗȱȱȱ ȱęȱȱęȱȱǻǯŗǰȱ
ȱǯǼǯȱȱȱ ȱȬ¡ȱȱŘŖȱȱȱȱ
ȱęǯȱȱ¡ȱ ȱȱȱȱȱȱȱ
ȱ ŚŖȱ ȱ ȱ ȱ ¢ȱ ȱ ǻǼȱ ȱ ȱ ȱ
ȱ ŞŖȱ ǚȱ ǻĴ ǰȱ ŘŖŖŜǼǯȱ ȱ ȱ ¡ȱ ȱ ȱ
¢ȱȱ ȱȱȱIn vitroȱȱ¡ȱ¢ǯȱȱ
ȱ ȱȱȱȱ¢ȱȱȱȱ ǻŘŖŖȱǼȱȱȱȱȱȱ ȱȱȱȱ ȱȱȱ ȱȱȱǯȱȱ
Preparation of Homogenate
ȱȱȱȱȱȱǻĴȱǼǰȱȱȱ¢ȱ
ȱ¢ȱȱȱȱȱȱȱ ȱȱȱȱ
¢ǯȱȱǰȱȱȱ ȱȱ ȱȱȱŖǯşƖȱ
ȱȱǻǼȱȱȱȱȱǻǼȱȱȱ
ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ¡ǯȱ ȱ ȱ ȱ
£ȱȱȱȱȱŗŖȱƖȱ ȦȱȱŗǯŗśƖȱȱȱ
ȱǻǼȱȱȱȱ ȱȱȱȱȱȱ
ȱ ȱȱȱřǰȱŖŖŖȱȱȱŗŖȱȱȱȱȱȱȱ
ǯ
In Vitro Inhibition of Lipid Peroxidation
ȱ¡ȱȱȱ ȱȱȱȱȱ¢ȱ
ȱȱȱȱǯȱȱȱȱȱȱȱ¡ȱȱȱ
ȱȱȱǻ¡ȱȱǰȱŘŖŗŖDzȱ¡ȱǰȱ ŘŖŗŖǼǯȱȱ ȱȱ ȱȱȱȱ¢DZȱ ȱȱǻŗŖŖȱ
Ǽȱȱȱȱ¡ȱȱȱȱȱ ȱ¡ȱ ȱŖǯśȱȱ
ȱȱǯȱȱ¡ȱ ȱȱ¢ȱȱ ȱ
ȱǻŗŖŖȱǼȱȱŗŖƖȱȱȱǻřǼǯȱ ȱȱǻŗŖŖȱǼȱȱ
ȱ¢ȱȱŘŖŖȱȱ΅ȱȱȱȱǻǼȱ
ǰȱŖǯśȱȱȱȱŘȱȱřȱȱ ȱȱȱ
ȱȱǻȱǼȱ ȱȱȱȱ ȱȱ
ȱŖǯśȱȱȱȱȱŘȱȱǻŗŖŖȱǼȱŗŖƖȱȱȱ
¢ǯȱȱ¡ȱ ȱȱȱřŝȱǯȱȱȱŘŖȱȱȱȱ
ȱ ȱȱ¢ȱȱŘȱȱȱȱȱŖǯŘśȱ¢ȱ
ȱǻǼȱȱŗśƖȱȱǰȱŖǯřŞȱƖȱȱ
ȱ ȱ ŖǯŖśȱ Ɩȱ ¢ȱ ¢¡¢ȱ ǯȱȱ ȱ ȱ ȱ
ȱŞŖȱǯȱȱȱŗśȱǯȱ¡ȱ ȱȱȱŚǰŖŖŖȱȱ
ȱśȱǯȱȱȱȱȱȬȱȱ ǻǼȱȱȱȱ ȱȱȱȱȱȱ
ȱȱśśŖȱǻǼȱȱśřŘȱǯȱȱȱƖȱȱȱ
ȱ ¡ȱ ȱ ȱ DZȱ Ɩȱ ȱ ƽȱ ǽǻȱ Ȯȱȱ ǼȦȱ ȱǾȱ¡ȱŗŖŖȱ DZȱȬȱȱȱȱȱDzȱȱȮȱ
ȱȱȱ¡ȱȱǻȱȱǯǰȱŘŖŖŜDzȱȱȱǯǰȱ ŘŖŖŞDzȱȱȱǯǰȱŘŖŖŜǼǯ
Statistical Analysis
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ
ȱȱIn vitroȱȱ¡ȱ¢ȱȱęȱȱ ȱ
ȱ¢ȱȱȱ ¢ȱ¢ȱȱȱǻǼǯȱȱ ŖǯŖśȱȱȱęȱ ȱȱȱȱȱęȱ ȱ
ȱǯȱȱȱ ȱȱěȱǰȱȱ ȱȱǰȱ¢ȱ
ȱ ȱ ǯȱ ¢ǰȱ ȱ ȱ ȱ ȱ ȱ ȱ
ȱȱȱȱȱȱȱ ȱ¡ȱǯȱ
RESULTS AND DISCUSSION Phytochemical Constituents of the Fruits
ȱ ǻȱ ŗǼȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ǰȱ ȱ
ȱǰȱǰȱȱǰȱȱǯȱȱ
ȱ£ȱȱ ȱǻŘŖŖřǼǰȱȱȱȱȱΆȱȱ
ȱȱȱȱȱȱȱȱǰȱǰȱȱȱȱ ǯȱȱȱ¢ȱ¢ȱȱȱŘȂŘȂȬȱ£Ȭȱȱȱ¢ǰȱ
ȱ ȱ ȱ ¡ȱ ȱ ȱ ȱ ȱ ȱ
ȱȱȱȱȱ¢ǯȱȱȱȱȱȱȱ
ȱȱ¡ȱȱȱǯȱȱȱ¡ȱ
ǯȱȱ¢ǰȱȱȱΆȱȱȱȱǰȱ
ȱȬȱȱěȱȱȱȱȱȱǰȱǰȱ
ȱȱȱǰȱȱȱ ȱȱȱȱ¢ȱ
ȱȱȱǻ ȱǭȱǰȱŘŖŖŖDzȱǰȱŘŖŖŜǼǯȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¡ȱ ¢ǰȱ ȱ ȱ
ǯȱ ȱ ȱ ȱ ¡ȱ ¢ȱ ȱ ȱ ȱ ȱ
Table 1. 3K\WRFKHPLFDO$QDO\VLV'DWDRIWKH)UXLW([WUDFWV FamilyFruit SpeciesASNPOTFC ȱĴȱǻǯȱǼȱȱȱȱȬȱƸȱȬȱƸȱƸȱƸȱȬȱȬ ȱ¢ȱǻǯȱǼȱȱȱƸȱƸȱȬȱȬȱȬȱȬȱƸȱȬ ȱȱǻǯȱǼȱȱȱȬȱƸȱȬȱȬȱƸȱƸȱƸȱȬ ȱȱȱǻǯȱǼȱȱȬȱȬȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱǻǯȱ¢ǼȱȱȱȬȱȬȱȬȱȬȱƸȱȬȱȬȱȬ ĚȱȱȱǻǯǼȱȱȱƸȱƸȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱǻǯȱǼȱȱȱȬȱƸȱȬȱƸȱƸȱȬȱƸȱȬ ȱȱǻǯȱǼȱȱƸȱƸȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱȱǻǯȱǼȱȱƸȱƸȱȬȱƸȱȬȱȬȱȬȱȬ ȱȱǻǯȱǼȱȱȱƸȱƸȱȬȱƸȱȬȱȬȱƸȱȬ ȱĴȱǻǯȱǼȱȱȱȱȬȱƸȱȬȱƸȱƸȱƸȱȬȱȬ ȱ¢ȱǻǯȱǼȱȱȱƸȱƸȱȬȱȬȱȬȱȬȱƸȱȬ ȱȱǻǯȱǼȱȱȱȬȱƸȱȬȱȬȱƸȱƸȱƸȱȬ ȱȱȱǻǯȱǼȱȱȬȱȬȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱǻǯȱ¢ǼȱȱȱȬȱȬȱȬȱȬȱƸȱȬȱȬȱȬ ĚȱȱȱǻǯȱǼȱȱȱƸȱƸȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱǻǯȱǼȱȱȱȬȱƸȱȬȱƸȱƸȱȬȱƸȱȬ ȱȱǻǯȱǼȱȱƸȱƸȱȬȱƸȱƸȱȬȱȬȱȬ ȱȱȱǻǯȱǼȱȱƸȱƸȱȬȱƸȱȬȱȬȱȬȱȬ ȱȱǻǯȱǼȱȱȱƸȱƸȱȬȱƸȱȬȱȬȱƸȱȬ LEGEND:ȱȮȱDzȱȮȱDzȱȮȱDzȱȮȱDzȱȬȱ¢DzȱȮȱDzȱȮȱDzȱȱȮȱ¢Ȭ ȱ¢ȱǻƸȱǰȱȬȱǼ
ȱǻǰȱŘŖŖřǼǯȱ¢ȱȱȱȱȱȱȱ¡ȱ
ȱǯȱȱȱȱ¢ȱȱĴȱȱǯȱȱ
ȱ¢ȱȱ ȱȱȱȱȱ¡ȱ ǻ¢ǰȱŘŖŖśǼǯȱȱ¡ȱ¢ȱȱ¢ȱȱ¢ȱȱ
ȱȱ¡ȱȱ ȱ¢ȱȱȱȱȱȱȱ
£ȱȱǰȱȱ¡¢ȱȱȱ¡ȱ ǻȱȱǯǰȱŘŖŖśǼǯȱȱȱȱȱȱěǰȱȱȱȱ
ȱ ¡ȱ ȱ ȱ ȱ ȱ ȱ ǻȱ ǭȱ ǰȱ ŘŖŖŝDzȱ
ȱȱǯǰȱŘŖŖŚDzȱ£ȱǭȱǰȱŘŖŖŚǼǯȱ
ȱ ȱ ȱ ¢ȱ ȱ ¢ǰȱ ǰȱ ǰȱ ȱ
ǯȱȱȱȱȱȱȱȱǰȱȱ
ȱ ȱ ȱ ¡ȱ ȱ ȱ ȱ ȱ ǻȱȱǯǰȱŘŖŖŜDzȱĴǰȱŘŖŖŖǼǯȱȱȱȱȱȱȱ
ȱȱȱȱȱȱȱȱȱȱȱȬ
Ě¢ǰȱȬǰȱȬȱȱȱ¢ȱ ǻ¢ǰȱŗşŞŜDzȱǰȱŗşŞřDzȱȱǭȱǰȱŘŖŖŘǼǯȱȱȱ
¢ȱ¢ȱȱȱȱȱȱǯȱǰȱȱ¡ȱ
ȱȱȱȱȱȱȱ¢ȱȱȱǯȱ Antioxidant Potential of the Fruits
ȱȱȱȱȱƖȱȱ¡ȱȱȱȱ
ȱȱ¡ȱȱȱȱęȱȱǻȱŘǼȱ ȱȱ
ȱȱȱȱȱ¢ȱȱ¡ȱȱȱȱ¢ȱ
ȱ ȱȱȱȱȱȱȱȱǯȱȱ ȱ
ȱȱȱȱȱȱ¢ȱȱȱȱ
¢ȱȱȱ¡ȱǻȱǭȱǰȱŗşşşǼǯȱȱȱȱ
ȱ Ɩȱ ȱ ¡ȱ ǯȱ ȱ ȱ ȱ ȱ ȱ
ȱȱȱȱȱŖǯŞřşŜȱȱŖǯşŜşȱǯȱȱȱȱ
ȱȱ ȱȱȱȱȱǻŖǯŖşŚŘǼǰȱȱȱƖȱȱ
¡ȱ ȱ ǻşŖǯřƖǼȱ ȱ ¢ȱ Ĵȱ ǻŖǯŗśŖǼȱ ȱ ¢ȱ ǻŖǯŘŘśǼǯȱȱȱ ȱȱȱȱȱǻŖǯŜřşŜǼȱȱ ȱƖȱ
ȱ¡ȱȱǻřŚƖǼȱȱȱǰȱ ȱ¢ȱȱ ȱ
ȱǰȱȱǻŖǯśŚŝŚǼȱȱȱǻŖǯŚŜŜŝǼǯȱȱ
0HDQ$EVRUEDQFH9DOXHVP$8DQGRI/LSLG3HUR[LGDWLRQ,QKLELWLRQ /3,RIWKH)UXLW([WUDFWVDQG&RQWUROV
ȱȱ¢£ȱȱȱȱȱǰȱȱȱ
ȱȱȱěȱȱ¡ȱȱȱ ȱȱȱ
ȱǰȱ¢ȱȱȱǻǼǯȱ Table 3.
$129$IRUWKH7HVWRI6LJQLÀFDQFHRI$EVRUEDQFH9DOXHV%HWZHHQ )UXLWVDQG&RQWURO
Sources of Sum of DF Mean Square F-value Tabular Interpretation
Variations Squares Value
ȱ ȱ ŚǯŖŞŚşȱ ȱȱȱŗŗȱ ȱȱȱŖǯřŝŗŚȱ ȱȱȱȱȱȱśŘŖǯŜŞŚȱȱȱȱȱȱŗǯşşŚŜȱȱȱȱȱȱę
ȱ ȱ ŖǯŖřŚŘřȱ ȱȱȱŚŞȱ ȱŖǯŖŖŖŝŗřȱ ȱȱ ȱȱ ȱ
Total 4.1191
ȱȱǻȱřǼȱ ȱȱȱȱȬȱȱśŘŖǯŜŞŚȱȱ
ȱȱȱȱȱȱŗǯşşŚŜȱ¢ȱęȱěǯȱ
ȱ ȱ ȱ ȱ ¡ȱ ȱ ȱ ȱ ȱ ȱ
ȱȱ ȱȱȱȱ¢ȱěȱȱȱǯȱ
ȱȱ ȱȱęȱǰȱȱ Ȭȱǰȱȱ¢ȱ
ǰȱ ȱ¢ǯȱ Table 4.
0XOWLSOH &RPSDULVRQ 7HVW RI WKH$EVRUEDQFH 9DOXHV RI )UXLWV DQG
&RQWUROV8VLQJ7XNH\PHWKRG
NOTE:+RQHVWO\6LJQLÀFDQW'LͿHUHQFH+6'
>0HDQGLͿHUHQFH0'!+6'YDOXHVLJQLÀFDQW0'+6'YDOXHQRWVLJQLÀFDQW@
LEGEND: Rattan (R), Tamarillo (T), Pinit (I), Passion (P), Ayosep (A), Bitungol (B), Tumok (U), Lacatan (L), Kalamondin (K), Marble Tomato (M), Ferric chloride (F), and Vitamin E (E)
Mean difference is significant Controls
Mean difference is not significant Fruit samples
ȱȱȱ¢ȱȱǻȱŚǼǰȱȱȱȱěȱȱ
ȱȱȱȱȱȱȱȱȱȱŖǯŖśŞŘǰȱȱȱ
ȱȱěȱȱęǯȱǰȱȱȱȱȱ¡ȱ
ȱȱȱȱȱę¢ȱěȱȱȱȱȱ ȱ
ȱ ȱ ǯȱ ǰȱ ȱ ȱ ȱ ěȱ ȱ ȱ ȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ǰȱ ȱ ȱ ȱ ȱ
ěȱ ȱ ȱ ęǯȱ ǰȱ ȱ ¡ȱ ȱ ȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¡ȱ ȱ ȱ ȱ ȱ ȱ ȱȱȱǯȱȱȱěȱȱȱȱȱ
ȱȱȱȱȱȱȱȱȱȱȱȱȱ
ȱȱȱȱȱ¢ȱȱȱěȱȱęǯȱ
ȱȱȱȱȱȱȱ¡ȱȱȱȱ
ȱǯȱȱ ȱǰȱȱęȱȱȱȱȱǻȱśǼȱ
ȱȱȱȱȱȱȱ¡ȱȱ
ȱ¢ȱȱ ȱȱȱǯ
Table 5.
$QWLR[LGDQW3RWHQWLDO5DQNLQJRIWKH)UXLWV
LEGEND: A—Alkaloids; S—Steroids; P—Saponins; O—Polyphenols; T—Tannins; and F—Flavonoids (+
positive, - negative)
ȱȱȱȱĴȱȱȱȱŗǯȱȱȱȱ
¢ȱ ǰȱ ȱ ȱ ȱ ěȱ ¢ǯȱ
ǰȱȱȱ¢ȱȱȱȱȱȱ ȱ
ȱȱ¢ȱȱȱȱȱȱȱ¢ȱȱĴǯȱ
ȱȱ¡ȱ¡ȱ¢ǯȱȱȱȱȱ
ȱ ¢ȱ ¢ȱ ȱ ȱ ȱ ȱ ¢ȱ
ȱ ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱin vitroȱ ȱ
¡ǯȱ
ȱȱȬȱǻŗşşşǼȱȱȱěȱ¡ȱ
ȱ¢ȱȱ¢ȱȱȱěȱȱȱ
ǯȱ ȱ ȱ ¢ǰȱ ¡ȱ ȱ ¡ȱ ȱ ȱ
ȱȱȬȱǯȱȱ¡ȱ
ȱȱǰȱǰȱȱȱȱȱ ȱ
ȱȱȱ¡ȱȱ¢¡ǯȱȱȱ
ȱȱ¡£ȱȱȱ¢ȱȱȱ¢ȱ
ȱ ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ
ȱ ȱ ¢ȱ ȱ ȱ ȱ ¡¢ǯȱ ȱ ȱ
ȱ ȱ ȱ ǻŘŖŖŘǼȱ ȱ ȱ ȱ ǯȱ ǻŘŖŖŚǼǰȱ ȱ ȱ ȱ
ȱȱȱ¡ȱ¡ȱȱ¢ȱȱȱȱ
Ĵȱȱȱęȱȱȱ¢ȱȱ
ȱȱȱȱȱȱ¢ȱěǯȱȱȱȱ
¡ȱȱȱȱȱȱ¢ȱȱ¢ȱ
ȱ ȱ ǻĚǰȱ ¢ǰȱ ȱ ǰȱ Ěǰȱ
ǰȱ ǯǼȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ
¢ȱ ¢ȱ ǻǰȱ ǰȱ ǭȱ ǰȱ ŘŖŖŚǼǯȱ ȱ ȱ
¢ǰȱȱȱȱȱ¢ȱȱȱȱȱ
ȱĴȱȱȱȱȱ¡ȱǯȱȱ
ȱȱȱȱĴǰȱȱȱȱ ȱ¢ȱȱ
ȱȱ¢ȱȱȱȱȱȱȱǻǰȱŘŖŖŘǼǯȱ
ȱȱȱȱ¡ȱ¢ǯȱȱȱȱ
ȱȱȱȱ¡ȱǻǼȱǻȱȱǯǰȱŘŖŖŜǼǯȱ
ȱȱȱǰȱȱȱȱȱ ȱ¡ȱ
ȱȱȱ¢ȱȱȱȱǯȱȱ¢ȱȱ
ȱȱȱȱȱ¢ȱȱȱȱĚȱ
ȱȱȱ¡ȱ¢ǯȱȱȱȱȱ
¡ȱ ȱ ¢¡¢ȱ ȱ ȱ ȱ ¡ȱ ǻǰȱ ǰȱ ǭȱ ǰȱ ŘŖŖŖǼǯȱ ȱ ȱ ȱ
ȱȱȱ¢ȱȱĚȱȱȱȱȱ
¡ȱ ȱ ǻ££ȱ ǭȱ ǰȱ ŘŖŖŖǼǯȱ ǰȱ ȱ ȱ
ȱ ¢ȱ ǰȱ ȱ ȱ ȱ ǰȱ
¢ȱȱȱ ȱȱ¡ȱǯȱȱ
ȱȱȱȱȱǯȱǻŘŖŖŚǼǰȱȱ¢ȱ ȱ
ȱ ȱ ȱ ȱ ȱ ȱ ȱ ¢ȱ ¡ȱ ȱ
¢ȱȱ ȱȱ ȱȱǯȱȱȱ ǻǼȱȱ ȱȱȱȱȱ¡ȱȱ
ȱ ȱ ¢ȱ ȱ ¢ȱ ȱ ȱ ¢ȱ
ȱȱ¢ȱȱ¢ǯȱȱǰȱ¢ȱ
ȱ ȱ ěǯȱ ¡ȱ ȱ ȱ Ěȱ ȱ ȱ
¢ȱ Ěȱ ȱ ȱ £¢ȱ ǻȱ ǭȱ ǰȱ ŘŖŖśǼǯȱ ȱ
ǰȱ ȱ ȱ ȱ ¢ǯȱ ȱ ȱ ȱ
ȱ ȱ ¢ȱ ȱ ȱ ěȱ ¡ȱ ȱ ȱ ȱ
ȱǻȱȱǯǰȱŘŖŖŗDzȱȱǭȱ ǰȱŘŖŖŖǼǯȱȱȱ ȱ
ȱȱȱȱȱȱȱȱ¡ȱ
¢ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ ȱ
ȱ ¢ȱ ǻĴ ǰȱ ŘŖŖŜǼǯǰȱ ȱ ȱ ȱ
¢ȱȱȱȱ¡¢ȱȱȱȱȱ ǻǰȱǰȱǭȱǰȱŘŖŖśǼǯȱ
CONCLUSION
ȱȱȱȱ¢ȱȱȱǰȱǰȱ
ǰȱ ¢ǰȱ Ěȱ ȱ ȱ ȱ ȱ ȱ
ȱ¡ȱȱȱȱǯȱȱȱȱȱȱ
¡ȱȱȱȱȱǻŘŖŖȱǼǯȱȱ¢ȱȱ
ȱȱȱȱŘŖŖȱȱŚŖŖȱǯȱǰȱȱȱȱȱȱ¢ȱ
ȱ ȱ ȱ ȱ ȱ ¢ȱ ȱ ȱ ȱ ¢ȱ
ȱȱǯȱȱȱȱȱǰȱȱȱȱ ǻĚǼȱȱȱȱ¡ȱǯȱȱ
ȱǻǼǰȱȱȱȱǰȱȱȱ ȱ¡ȱ
ȱ ȱ ¢ȱ ȱ ȱ ȱ ȱ ǻǼǯȱ ȱ
ȱ ȱ ȱ ǻĴǼǰȱ ȱ ǻ¢Ǽǰȱ ȱ ǻǼǰȱĚȱǻȱȱǼǰȱȱǻǼǰȱȱ
ȱǻǼȱ¡ȱȱ¡ȱȱin vitro. The
¡ȱȱ ȱȱȱȱȱȱę¢ȱ
ěȱ¡ȱ ȱĴȱȱȱȱȱȱȱ
¢ǰȱ ȱ ȱ ȱ ȱ ȱ ¡ȱ ȱ ȱ
ȱ ȱȱȱȱ¢ǯ
ACKNOWLEDGEMENTS
ȱȱ ȱȱȱ¡ȱȱȱȱȱȱȱȱ
DZȱȱȱȱǰȱȱ¢ȱ ǰȱȱ¢ǰȱȱǯȱǯȱǰȱ ȱǰȱǯȱǯȱȱǰȱǯȱ ǯȱ¢ǰȱǯȱǯȱǰȱǯȱǯȱ ǰȱȱ
ǯȱǯȱǰȱǯȱǯȱ¡ǰȱȱǯȱǯȱ¢ǰȱǯȱǯȱ ȱȱȱȱ
ȱǭȱ¢ǰȱȱȱȱǯȱǰȱǯȱǯȱǰȱȬȱ¢ȱȱȱ
ǯȱ
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