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Cipollone MA, Abraham AG, Fontana A, Tironi VA. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Foods 2024; 13:659. [PMID: 38472775 DOI: 10.3390/foods13050659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.
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Affiliation(s)
- María Agustina Cipollone
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
- Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata B1900AJJ, Argentina
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Facultad de Ciencias Agrarias (FCA), Universidad Nacional de Cuyo (IBAM-CONICET-FCA-UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
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Chang TC, Cao JL, Lin YS, Huang SL. Enhanced antioxidant, tyrosinase inhibition, and anti-inflammatory activities of Praeparatum mungo and three of its derivatives. Sci Rep 2023; 13:21405. [PMID: 38049455 PMCID: PMC10696035 DOI: 10.1038/s41598-023-48428-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Accepted: 11/27/2023] [Indexed: 12/06/2023] Open
Abstract
The main objective of this study is to explore the functions of Praeparatum mungo (PM) and three of its derivatives, Praeparatum mungo/turmeric (PM/T), Praeparatum mungo/bromelain (PM/B), and Praeparatum mungo/inorganic elements (PM/IE). The results indicated that additives included in the fermentation process of PM enhanced PM's antioxidant properties. PM/B exhibited the highest total phenolic content (19.18 ± 0.46 mg gallic acid equivalent/g), DPPH free radical scavenging activity, and ferric reducing power. PM/IE exhibited the highest ABTS free radical scavenging activity and chelating ferrous ion activity. PM/T exhibited the best inhibitory tyrosinase activity. The 625 μg/mL PM extract can extensively reduce nitric oxide production of RAW264.7 macrophages stimulated by 1 μg/mL LPS and exhibited no cytotoxicity for anti-inflammatory applications. Additives in PM natural fermentation process can enhance antioxidant, tyrosinase inhibition, and anti-inflammatory properties of PM for future applications.
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Affiliation(s)
- Tzu-Chin Chang
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan
| | - Jie-Ling Cao
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan
| | - Yung-Sheng Lin
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
| | - Shu-Ling Huang
- Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
- Department of Chemical Engineering, National United University, Miaoli, 36063, Taiwan.
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Lyu H, Hernalsteens S, Cong H, Quek SY, Chen XD. Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors. FOOD SCI TECHNOL INT 2023:10820132231162167. [PMID: 36911978 DOI: 10.1177/10820132231162167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by Bacillus subtilis subsp. natto was investigated in various reactor designs, including static, shaking flasks, and soft elastic tubular reactors (SETR). The results showed that all three processes might affect the substrate, resulting in changes in the protein and carbohydrate fractions. We noticed an increase in soluble protein and serine levels, which we attribute to the proteases produced during fermentation. Through XRD, FTIR, and DSC analyses, it was also discovered that whereas static and shaking flask fermentation might raise relative crystallinity and peak temperature, fermentation performed on the SETR decreased these values. It was also possible to notice that SETR might induce a change in the particle size distribution of the substrate through a complex impact of mechanical forces, mixing, and microbial activity, which could be helpful to some aspects of the process. To summarize, fermentation of mung beans by Bacillus. subtilis subsp. natto could be an attractive approach for producing a food ingredient with various functional and nutritional properties. Furthermore, the SETR has been shown to be a viable technique for dealing with high solid load substrates, whether as the reactor for the entire process or as a first stage/pre-treatment step, and its applicability in bioprocesses should be explored further.
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Affiliation(s)
- He Lyu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Saartje Hernalsteens
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
| | - Haihua Cong
- Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Jiangsu Province, China
| | - S-Y Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
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Lin YL, Lin MY, Liang CH, Wu CY, Li PH, Liang ZC. Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation. Int J Med Mushrooms 2023; 25:43-61. [PMID: 37824405 DOI: 10.1615/intjmedmushrooms.2023049500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
Phellinus linteus is a famous medicinal mushroom which exhibits various biological activities. This study aimed to investigate the effects of solid-state fermentation by Ph. linteus on the yield of bioactive compounds and antioxidant activities of beans. Four bean substrates were prepared and inoculated with inoculum of three strains of Ph. linteus, respectively. During the cultivation, the harvested samples were dried, grounded, extracted, and determined the contents of bioactive compounds and antioxidant activities. The results indicated that the mung bean fermented by Ph. linteus 04 had the highest polysaccharide content (98.8 mg/g). The highest total phenolic and flavonoid contents were in fermented soybeans by Ph. linteus 03 (15.03 mg gallic acid equivalents/g and 63.24 mg rutin equivalents/g, respectively). The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities of hot water extracts were higher than those of ethanolic extracts for fermented beans by three Ph. linteus strains. However, the superoxide anion radical scavenging ability of ethanolic extracts was higher than those of hot water extracts in the fermented beans of the three strains. The ferrous ion (Fe2+)-chelating abilities of hot water extracts were higher than those of ethanolic extracts in fermented beans by Ph. linteus 03 and 04. In contrast, ethanolic extracts were higher than hot water extracts in fermented beans by Ph. linteus 06. Overall, these results indicate that the fermentation by Ph. linteus strains increased the bioactive compounds and antioxidant activities of four beans.
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Affiliation(s)
- Yu-Li Lin
- Division of Pediatric Surgery, Department of Surgery, Cheng Ching General Hospital, Taichung 407, Taiwan
| | - Meng-Yen Lin
- Division of Urinary Surgery, Department of Surgery, Cheng Ching General Hospital, Taichung 407, Taiwan
| | - Chih-Hung Liang
- Department of Nutrition and Health Science, Chungchou Institute of Technology, Yuanlin, Changhua 51003, Taiwan, ROC; Department of Food Science, Tunghai University, No. 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung 40704, Taichung, Taiwan
| | - Chiu-Yeh Wu
- Department of Culinary Arts, Chung Chou University of Science and Technology, Changhua, Changhua 510, Republic of China
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung 433, Taiwan
| | - Zeng-Chin Liang
- Department of Medicinal Botanicals and Foods on Health Applications, Da-Yeh University, Changhua 515, Taiwan
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Krakowska-Sieprawska A, Kiełbasa A, Rafińska K, Ligor M, Buszewski B. Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030730. [PMID: 35163995 PMCID: PMC8840492 DOI: 10.3390/molecules27030730] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 12/22/2022]
Abstract
In this review, recent advances in the methods of pre-treatment of plant material for the extraction of secondary metabolites with high biological activity are presented. The correct preparation of the material for extraction is as important as the selection of the extraction method. This step should prevent the degradation of bioactive compounds as well as the development of fungi and bacteria. Currently, the methods of preparation are expected to modify the particles of the plant material in such a way that will contribute to the release of bioactive compounds loosely bonded to cell wall polymers. This review presents a wide range of methods of preparing plant material, including drying, freeze-drying, convection drying, microwave vacuum drying, enzymatic processes, and fermentation. The influence of the particular methods on the structure of plant material particles, the level of preserved bioactive compounds, and the possibility of their release during the extraction were highlighted. The plant material pre-treatment techniques used were discussed with respect to the amount of compounds released during extraction as well their application in various industries interested in products with a high content of biologically active compounds, such as the pharmaceutical, cosmetics, and food industries.
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Affiliation(s)
- Aneta Krakowska-Sieprawska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
| | - Anna Kiełbasa
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
- Correspondence: ; Tel.: +49-56-611-4308; Fax: +49-56-611-4837
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Dowlath MJH, Karuppannan SK, Sinha P, Dowlath NS, Arunachalam KD, Ravindran B, Chang SW, Nguyen-Tri P, Nguyen DD. Effects of radiation and role of plants in radioprotection: A critical review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 779:146431. [PMID: 34030282 DOI: 10.1016/j.scitotenv.2021.146431] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 05/16/2023]
Abstract
Radiation can be lethal at high doses, whereas controlled doses are useful in medical applications. Other applications include power generation, agriculture sterilization, nuclear weapons, and archeology. Radiation damages genetic material, which is reflected in genotoxicity and can cause hereditary damage. In the medical field, it is essential to avoid the harmful effects of radiation. Radiation countermeasures and the need for radioprotective agents have been explored in recent years. Considering plants that evolve in radiative conditions, their ability to protect organisms against radiation has been studied and demonstrated. Crude extracts, fractioned extracts, isolated phytocompounds, and plant polysaccharides from various plants have been used in radioprotection studies, and their efficiency has been proven in various in vitro and in vivo experimental models. It is important to identify the mechanism of action to develop a potent plant-based radioprotective agent. To identify this protective mechanism, it is necessary to understand the damage caused by radiation in biological systems. This review intends to discuss the effects of ionizing radiation on biological systems and evaluate plant-based radioprotectants that have tested thus far as well as their mechanism of action in protecting against the toxic effects of radiation. From the review, the mechanism of radioprotection exhibited by the plant-based products could be understood. Meanwhile, we strongly suggest that the potential products identified so far should undergo clinical trials for critically evaluating their effects and for developing an ideal and compatible radioprotectant with no side-effects.
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Affiliation(s)
- Mohammed Junaid Hussain Dowlath
- Center for Environmental Nuclear Research, Directorate of Research, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203, Kanchipuram, Chennai, Tamil Nadu, India
| | - Sathish Kumar Karuppannan
- Center for Environmental Nuclear Research, Directorate of Research, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203, Kanchipuram, Chennai, Tamil Nadu, India
| | - Pamela Sinha
- Project Management, Bioneeds India Pvt. Ltd, Peenya Industrial Area, Bengaluru 560058, India
| | - Nihala Sultana Dowlath
- Department of Biochemistry, Ethiraj College for Women, Chennai, Tamil Nadu 600008, India
| | - Kantha Deivi Arunachalam
- Center for Environmental Nuclear Research, Directorate of Research, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203, Kanchipuram, Chennai, Tamil Nadu, India.
| | - B Ravindran
- Department of Environmental Energy and Engineering, Kyonggi University Youngtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea.
| | - S Woong Chang
- Department of Environmental Energy and Engineering, Kyonggi University Youngtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea
| | - Phuong Nguyen-Tri
- Département de Chimie, Biochimie et Physique, Université du Québec à Trois-Rivières (UQTR), Trois-Rivières, QC G8Z 4M3, Canada
| | - D Duc Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City, 755414, Vietnam; Department of Environmental Energy and Engineering, Kyonggi University Youngtong-Gu, Suwon, Gyeonggi-Do 16227, South Korea.
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Cano y Postigo LO, Jacobo-Velázquez DA, Guajardo-Flores D, Garcia Amezquita LE, García-Cayuela T. Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100926] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00063-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Kaur P, Purewal SS, Sandhu KS, Kaur M. DNA damage protection: an excellent application of bioactive compounds. BIORESOUR BIOPROCESS 2019. [DOI: 10.1186/s40643-019-0237-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
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Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chem 2019; 271:274-283. [PMID: 30236677 DOI: 10.1016/j.foodchem.2018.07.188] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 04/22/2018] [Accepted: 07/25/2018] [Indexed: 01/22/2023]
Abstract
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature (X3) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity. All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged. For the fermentation by Aspergillus oryzae, all the function responses were influenced by X2 and X3 and were independent of the X1. Estimated optimum conditions were found as x1 = 6.0, x2 = 1:1, and x3 = 30 °C for both fungi. Achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Meg da Silva Fernandes
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil.
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Metal Chelating, Inhibitory DNA Damage, and Anti-Inflammatory Activities of Phenolics from Rambutan ( Nephelium lappaceum) Peel and the Quantifications of Geraniin and Corilagin. Molecules 2018; 23:molecules23092263. [PMID: 30189625 PMCID: PMC6225213 DOI: 10.3390/molecules23092263] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 08/17/2018] [Accepted: 09/03/2018] [Indexed: 12/16/2022] Open
Abstract
Whereas the preparation and biological properties of rambutan peel phenolics (RPP) were explored in our previous studies, the metal chelating, inhibitory DNA damage, and anti-inflammatory activities of RPP were evaluated and the important phenolics of RPP quantified in this study. Results showed that RPP had high Fe2+ and Cu2+-chelating activities with EC50 of 0.80 mg/mL and 0.13 mg/mL, respectively. RPP effectively decreased the production of hydroxyl radical with IC50 of 62.4 μg/mL. The protective effects of RPP against AAPH-induced DNA damage were also explored. RPP efficiently inhibited peroxyl radical-induced plasmid DNA strand breakage. The anti-inflammatory effects of RPP were determined using a lipopolysaccharide (LPS)-induced RAW 264.7 cell model. RPP significantly inhibited the production of nitric oxide (NO) and controlled the levels of inducible NO synthase mRNA in LPS-induced RAW 264.7 cells. The inhibitory activity increased in a dose-dependent manner. The above bioactivity of RPP was associated with its phenolic content and phenolic profiles. Furthermore, the contents of geraniin and corilagin in RPP were determined by an ultra-high performance liquid chromatography coupled with triple quadruple mass spectrometry (UPLC-QQQ-MS), showing 140.02 and 7.87 mg/g extract dry weight. Thus, RPP has potential applications as a novel nutraceutical and functional food in health promotion.
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Lumlerdkij N, Tantiwongse J, Booranasubkajorn S, Boonrak R, Akarasereenont P, Laohapand T, Heinrich M. Understanding cancer and its treatment in Thai traditional medicine: An ethnopharmacological-anthropological investigation. JOURNAL OF ETHNOPHARMACOLOGY 2018; 216:259-273. [PMID: 29409982 DOI: 10.1016/j.jep.2018.01.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/23/2018] [Accepted: 01/24/2018] [Indexed: 06/07/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Thai traditional medicine (TTM) is widely practiced in Thailand and continues to gain importance in cancer management, but little is known about the TTM practitioners' emic concepts and practice. AIM OF THE STUDY With this study we firstly aim to document the practice of cancer treatment and prevention by TTM practitioners and, secondly, to evaluate how such traditional concepts and practices are correlated with biomedical ones. This in turn can form the basis for developing novel strategies for designing pharmacological experiments and longer term strategies to develop TTM practice. METHODS Semi-structured interviews with 33 TTM practitioners were performed in five provinces in different regions of Thailand. The following information were recorded; basic information of informants, descriptions of cancer (mareng in Thai), causes, diagnosis, treatment, and prevention. Plants used in the treatment and prevention of mareng were also collected. RESULTS Using an in depth ethnographic approach four representative case studies to assist in a better understanding of the characteristics of mareng, its diagnosis, treatment, and prevention are reported here. Five characteristics of mareng - waste accumulation (khong sia), chronic illnesses (krasai), inflammation (kan aksep), bad blood (luead) and lymph (namlueang), and the imbalance of four basic elements (dhātu si) - have been identified. Explanatory models of cancer in TTM were linked with biomedical concepts and relevant pharmacological actions. Traditional uses and available scientific evidence of medicinal plants mentioned in the case studies for the treatment or prevention of mareng are presented and discussed. CONCLUSION Here for the first time five main characteristics of cancer based on Thai traditional medical concepts are analysed. Our findings are relevant not only for the planning of clinical studies or pharmacological experiment in the search for novel compounds for cancer treatment and prevention, but also for the integration of Thai traditional medicine in cancer care.
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MESH Headings
- Aged
- Anthropology, Medical
- Antineoplastic Agents, Phytogenic/adverse effects
- Antineoplastic Agents, Phytogenic/isolation & purification
- Antineoplastic Agents, Phytogenic/therapeutic use
- Asian People/psychology
- Cultural Characteristics
- Ethnopharmacology
- Female
- Health Knowledge, Attitudes, Practice/ethnology
- Humans
- Interviews as Topic
- Male
- Medicine, Traditional
- Middle Aged
- Neoplasms/drug therapy
- Phytotherapy
- Plant Extracts/adverse effects
- Plant Extracts/isolation & purification
- Plant Extracts/therapeutic use
- Plants, Medicinal/adverse effects
- Plants, Medicinal/chemistry
- Plants, Medicinal/classification
- Thailand
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Affiliation(s)
- Natchagorn Lumlerdkij
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand; Research Group Pharmacognosy and Phytotherapy, UCL School of Pharmacy, 29-39 Brunswick Square, London WC1N 1AX, UK.
| | - Jaturapat Tantiwongse
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Suksalin Booranasubkajorn
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Ranida Boonrak
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Pravit Akarasereenont
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand; Department of Pharmacology, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Tawee Laohapand
- Center of Applied Thai Traditional Medicine, Faculty of Medicine Siriraj Hospital, Mahidol University, 2 Wanglang Road, Bangkoknoi, Bangkok 10700, Thailand.
| | - Michael Heinrich
- Research Group Pharmacognosy and Phytotherapy, UCL School of Pharmacy, 29-39 Brunswick Square, London WC1N 1AX, UK.
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Yang R, Guan Y, Wang W, Chen H, He Z, Jia AQ. Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS. PLoS One 2018; 13:e0195508. [PMID: 29634769 PMCID: PMC5892910 DOI: 10.1371/journal.pone.0195508] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 03/24/2018] [Indexed: 11/28/2022] Open
Abstract
Camellia nitidissima Chi (CNC) is a valuable medicinal and edible plant in China. In this study, CNC flowers were extracted with 95% ethanol, then partitioned into dichloromethane, ethyl acetate, n-butanol, and water fractions, with the antioxidant capacity of flavonoids and other phytochemicals in CNC flowers investigated for the first time. Results showed that the ethyl acetate fraction exhibited the strongest antioxidant capacity and highest total phenolic content (TPC) compared with the other fractions. Furthermore, in the ethyl acetate fraction, the 50% effective concentrations (EC50) of ABTS+ and DPPH radical scavenging activities were 64.24 ± 1.80 and 78.80 ± 0.34 μg/mL, respectively, and the ferric reducing antioxidant power (FRAP) was 801.49 ± 2.30 μM FeSO4 at 1,000 μg/mL. Pearson’s correlation coefficients and principal component analyses (PCA) for the TPC and antioxidant capacity of the five fractions indicated that the phenolic compounds were the major antioxidant constituents in the flowers. To exploit the antioxidants in CNC flowers, 21 phenolic compounds in the ethanolic extract fraction were identified by HPLC Triple TOF MS/MS, next, 12 flavonoids were isolated and elucidated, of which compounds 1–5 showed potent antioxidant capacity. In addition, the potential structure-activity relationship among these 12 flavonoids showed that (1) the o-catechol group in the B-ring was primarily responsible for the antioxidant capacity of flavonoids and (2) steric hindrance, produced by glycosides and other groups, could reduce the antioxidant capacity of the flavonoids.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ying Guan
- Inspection and Pattern Evaluation Department, Suzhou Institute of Measurement and Testing, Suzhou, China
| | - Weixin Wang
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Hongjuan Chen
- State Key Laboratory of Pharmaceutical Biotechnology, Nanjing University, Nanjing, China
| | - Zhaochun He
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ai-Qun Jia
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
- * E-mail:
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14
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Kaur R, Kaur M, Purewal SS. Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13585] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rajwinder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
| | - Maninder Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar Punjab India
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15
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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16
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Guan Y, Wang J, Wu J, Wang L, Rui X, Xing G, Dong M. Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1226955] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ying Guan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Jinpeng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Junjun Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Lixia Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Guangliang Xing
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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17
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Wang J, Xiao Y, Rui X, Xu X, Guan Y, Zhang Q, Dong M. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Adv 2016. [DOI: 10.1039/c6ra20730h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel tofu (named as bio-tofu) was developed by adding Fu brick tea extract (FBTE) into soymilk and using the probiotic Lactobacillus plantarum B1-6 as a bio-coagulant.
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Affiliation(s)
- Jinpeng Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Ying Guan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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