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Ethanol-Induced Hepatotoxicity and Alcohol Metabolism Regulation by GABA-Enriched Fermented Smilax china Root Extract in Rats. Foods 2021; 10:foods10102381. [PMID: 34681429 PMCID: PMC8535858 DOI: 10.3390/foods10102381] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 09/30/2021] [Accepted: 10/03/2021] [Indexed: 11/17/2022] Open
Abstract
Chronic alcohol consumption can cause hepatic injury and alcohol-induced toxicities. Extracts from Smilax china root have been widely used in traditional medicine and for their potential pharmacological benefits. We aimed to determine if fermented Smilax china extract (FSC) regulates alcoholic fatty liver and liver injury using two in vivo experiments. Sprague-Dawley rats were administered ethanol (3 g/kg b.w.; po) with or without FSC pretreatment to induce an acute hangover. In another experiment, rats were fed either a normal or Lieber-DeCarli ethanol (6.7%) diet with or without FSC pretreatment (125, 250, and 500 mg/kg b.w.; po) for 28 days. Serum biomarkers, liver histopathology, and the mRNA levels of anti-inflammatory, antioxidant, lipogenic, and lipolytic genes were analyzed. FSC pretreatment significantly reduced blood alcohol and acetaldehyde concentrations, upregulated the mRNA expression of alcohol dehydrogenase, aldehyde dehydrogenase, and superoxide dismutase, and decreased the activities of liver enzymes in a dose-dependent manner. It also downregulated SERBP-1c and upregulated PPAR-α and reduced the gene expression of the anti-inflammatory cytokine IL-6 in the liver. The final extract after fermentation had increased GABA content. Furthermore, FSC was found to be safe with no acute oral toxicity in female rats. Thus, FSC increases alcohol metabolism and exhibits antioxidant and anti-inflammatory effects to induce hepatoprotection against alcohol-induced damage. It may be used as a functional food ingredient after excess alcohol consumption.
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Thakur N, Raigond P, Singh Y, Mishra T, Singh B, Lal MK, Dutt S. Recent updates on bioaccessibility of phytonutrients. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Banerjee A, Dhar P. Amalgamation of polyphenols and probiotics induce health promotion. Crit Rev Food Sci Nutr 2018; 59:2903-2926. [PMID: 29787290 DOI: 10.1080/10408398.2018.1478795] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state of good health has been linked to dominance of particular microbial genera. The polyphenols in native form might more skilfully exert anti-oxidative and anti-inflammatory properties but in a living system it is the microbial derivatives of polyphenol that play a key role in determining health outcome. This two way interaction has invoked great interest among researchers who have commenced several clinical surveys and numerous studies in in-vitro, simulated environment and living systems to find out in detail about the biomolecules involved in such interaction along with their subsequent physiological benefits. In this review, we have thoroughly discussed these studies to develop a fair idea on how the amalgamation of probiotics and polyphenol has an immense potential as an adjuvant therapeutic for disease prevention as well as treatment.
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Affiliation(s)
- Arpita Banerjee
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
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Gil-Sánchez I, Cueva C, Sanz-Buenhombre M, Guadarrama A, Moreno-Arribas MV, Bartolomé B. Dynamic gastrointestinal digestion of grape pomace extracts: Bioaccessible phenolic metabolites and impact on human gut microbiota. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.05.005] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Wang LW, Wang JL, Chen J, Chen JJ, Shen JW, Feng XX, Kubicek CP, Lin FC, Zhang CL, Chen FY. A Novel Derivative of (-)mycousnine Produced by the Endophytic Fungus Mycosphaerella nawae, Exhibits High and Selective Immunosuppressive Activity on T Cells. Front Microbiol 2017; 8:1251. [PMID: 28725220 PMCID: PMC5496962 DOI: 10.3389/fmicb.2017.01251] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 06/21/2017] [Indexed: 11/15/2022] Open
Abstract
An endophytic fungus, Mycosphaerella nawae ZJLQ129, was isolated from the leaves of the traditional Chinese medicine Smilax china. From the fermentation broth and mycelium, a dibenzofurane compound (-)mycousnine (1) was isolated. Chemical modification of it to the amide derivative (-)mycousnine enamine (2), which is new to science, was found to have high and selective immunosuppressive activity: similar to cyclosporin A, (-)mycousnine enamine (2) selectively inhibited T cell proliferation, suppressed the expression of the surface activation antigens CD25 and CD69 and the formation and expression of the cytokines interleukin-2 as well as interferon γ in activated T cells, but did not show any effect on the proliferation of B cells and cancer cells (PANC-1 and A549) and the activation of macrophages. Furthermore, the cytotoxicity of (-)mycousnine enamine was lower than that of cyclosporin A, and its therapeutic index (TC50/EC50) was 4,463.5, which is five-fold higher than that of cyclosporin A. We conclude that (-)mycousnine enamine (2), the semi-synthestic product prepared from the native product (-)mycousnine (1) of the endophyte M. nawae is a novel effective immunosuppressant showing low toxicity and high selectivity.
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Affiliation(s)
- Li-Wei Wang
- Department of Pharmaceutical Science, College of Medical Science, Hangzhou Normal UniversityHangzhou, China
| | - Jin-Liang Wang
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Jing Chen
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Jia-Jie Chen
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Jia-Wei Shen
- Department of Pharmaceutical Science, College of Medical Science, Hangzhou Normal UniversityHangzhou, China
| | - Xiao-Xiao Feng
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Christian P Kubicek
- Institute of Chemical Engineering, Vienna University of TechnologyVienna, Austria
| | - Fu-Cheng Lin
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Chu-Long Zhang
- State Key Laboratory of Rice Biology, Institute of Biotechnology, Zhejiang UniversityHangzhou, China
| | - Feng-Yang Chen
- Institute of Materia Medica, Zhejiang Academy of Medical SciencesHangzhou, China.,Department of Basic Medical Science, Hangzhou Medical CollegeHangzhou, China
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Kim M, Seo SB, Kim J, Tran NKS, Park TS, Yang SH, Kim SD, Lee YK, Lee SI, Suh JW, Shim SM. Supplementation of standardized extract from fermented Smilax chinaL. leaf containing secondary metabolites moderated diet-induced obesity by modulating the activity antioxidant enzymes and hepatic lipogenesis. J Food Biochem 2017. [DOI: 10.1111/jfbc.12357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Minjung Kim
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Republic of Korea
- Division of Bioscience and Bioinformatics; College of Natural Science, Myongji University; Cheoin-gu, Yongin Gyeonggi-Do 449-728 Republic of Korea
| | - Seung-Beom Seo
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Republic of Korea
| | - Juhyung Kim
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Republic of Korea
| | - Nguyen Khoi Song Tran
- Department of Life Science; Gachon University; Bokjung-dong, Sujung-gu, Sungnam-si Gyeonggi-do 461-701 Republic of Korea
| | - Tae-Sik Park
- Department of Life Science; Gachon University; Bokjung-dong, Sujung-gu, Sungnam-si Gyeonggi-do 461-701 Republic of Korea
| | - Seung-Hwan Yang
- Division of Bioscience and Bioinformatics; College of Natural Science, Myongji University; Cheoin-gu, Yongin Gyeonggi-Do 449-728 Republic of Korea
| | - Soon-Dong Kim
- Department of Food Science and Technology; Catholic University of Daegu; Gyungsan 712-702 Republic of Korea
| | - Ye-Kyung Lee
- Department of Food and Nutritional Science; Gumi University, Gumi-si; Gyeongbuk 39213 Republic of Korea
| | - Sang-Il Lee
- Department of Food, Nutrition and Cookery; Keimyung College University; Daegu 704-703 Republic of Korea
| | - Joo-Won Suh
- Division of Bioscience and Bioinformatics; College of Natural Science, Myongji University; Cheoin-gu, Yongin Gyeonggi-Do 449-728 Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology; Sejong University; 98 Gunja-dong, Gwangjin-gu Seoul 143-747 Republic of Korea
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Kim KM, Suh JW, Yang SH, Kim BR, Park TS, Shim SM. Smilax China root extract detoxifies nicotine by reducing reactive oxygen species and inducing CYP2A6. J Food Sci 2014; 79:H2132-9. [PMID: 25220663 DOI: 10.1111/1750-3841.12595] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2014] [Accepted: 08/03/2014] [Indexed: 01/31/2023]
Abstract
UNLABELLED Resveratrol has a beneficial effect of lowering reactive oxygen species (ROS) and reduces cellular oxidative stress. We hypothesized that ethanol extract of Smilax china root (EESC) rich in resveratrol (RES) and oxyresveratrol (OXY) could reduce ROS caused by nicotine and promoting nicotine turnover by induction of CYP2A6. The amount of cotinine converted from nicotine was quantified by the direct barbiturate assay method. Expression of CYP2A6 was unregulated by RES, OXY, or EESC, respectively. Pretreatment of RES (50, 100, and 250 μM), OXY (50, 100, and 250 μM), and RES+OXY (50 and 100 μM) inhibited cytotoxicity and ROS production caused by nicotine in a dose-dependent manner. EESC pretreatment (1.8 mg/mL) increased cell viability by 1.5-fold higher than the control (nicotine only), and lowered cellular ROS levels. A significant amount of the conversion of nicotine to cotinine was observed in EESC pretreatment by CYP2A6 induction in HepG2 cells. These results suggested that hepatic induction of CYP2A6 and ROS reduction by EESC activate nicotine metabolism and reduce cellular oxidative stress. PRACTICAL APPLICATION Nicotine exposure due to smoking is very concerning because it is the major factor for lung diseases and cardiovascular disorders. It is necessary to examine natural ingredients that can detoxify from nicotine to cotinine as well as neutralize free radicals induced from nicotine. Results from the current study suggest potential applications of Smilax china root for detoxification of nicotine in the food industry.
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Affiliation(s)
- Kyeong-Mu Kim
- Dept. of Food Science and Technology, Sejong Univ, 98 Gunja-dong, Seoul, 143-747, Republic of Korea
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Yoon SR, Yang SH, Suh JW, Shim SM. Fermentation of Smilax china root by Aspergillus usami and Saccharomyces cerevisiae promoted concentration of resveratrol and oxyresveratrol and the free-radical scavenging activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1822-1826. [PMID: 24919869 DOI: 10.1002/jsfa.6499] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2013] [Revised: 11/05/2013] [Accepted: 11/29/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Smilax china root, which is rich in resveratrol and oxyresveratrol, has been used as emergency foods as well as folk medicine. This study investigated changes in concentration of bioactive components and the free-radical scavenging capacity of Smilax china root during fermentation by Aspergillus usami and Saccharomyces cerevisiae. RESULTS Resveratrol, oxyresveratrol and piceid were quantified as major constituents in Smilax china root by using UPLC-ESI-MS. The concentration of oxyresveratrol and resveratrol remarkably increased through fermentation and the transformation of piceid to resveratrol. Its concentration in 4% Smilax china root was 1.16-2.95 times higher than that of a 2% preparation throughout fermentation. The vitamin C equivalent antioxidant capacity of 2% Smilax china root was 1.51-1.91 times higher than that of 4% Smilax china root during fermentation. Meanwhile, ABTS free-radical scavenging capacity was enhanced up to 95.07 and 99.35% for 2% and 4% Smilax china root, respectively. CONCLUSION Results from our study propose that bioactive components in Smilax China root were highly extracted by fermentation followed by saccharification and ethanol production, resulting in enhanced free-radical scavenging capacity. © 2013 Society of Chemical Industry.
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Affiliation(s)
- So-Ra Yoon
- Department of Food Science and Technology, Sejong University, 98 Gunja-dong, Seoul, 143-747, Republic of Korea
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Carbonell-Capella JM, Buniowska M, Barba FJ, Esteve MJ, Frígola A. Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review. Compr Rev Food Sci Food Saf 2014; 13:155-171. [PMID: 33412647 DOI: 10.1111/1541-4337.12049] [Citation(s) in RCA: 341] [Impact Index Per Article: 34.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 10/17/2013] [Indexed: 12/16/2022]
Abstract
Determination of bioactive compounds content directly from foodstuff is not enough for the prediction of potential in vivo effects, as metabolites reaching the blood system may be different from the original compounds found in food, as a result of an intensive metabolism that takes place during absorption. Nutritional efficacy of food products may be ensured by the determination of bioaccessibility, which provides valuable information in order to select the appropriate dosage and source of food matrices. However, between all the methods available, there is a need to establish the best approach for the assessment of specific compounds. Comparison between in vivo and in vitro procedures used to determine bioaccessibility and bioavailability is carried out, taking into account the strengths and limitations of each experimental technique, along with an intensive description of actual approaches applied to assess bioaccessibility of bioactive compounds. Applications of these methods for specific bioactive compound's bioaccessibility or bioavailability are also discussed, considering studies regarding the bioavailability of carotenoids, polyphenolic compounds, glucosinolates, vitamin E, and phytosterols.
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Affiliation(s)
- Juana M Carbonell-Capella
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Magdalena Buniowska
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Francisco J Barba
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - María J Esteve
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
| | - Ana Frígola
- Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain
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Park HS, Kim GH, Shim SM. Different Effect of Methanol Extracts and Bioaccessible Fraction of Smilax China
on Triglyceride Accumulation in Adipocytes. J Food Biochem 2013. [DOI: 10.1111/jfbc.12018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hee-Sook Park
- Department of Food Science and Technology and Carbohydrate Bioproduct Research Center; Sejong University; 98 Kunja-dong, Kwangjin-gu Seoul 143-747 Korea
| | - Gun-Hee Kim
- Department of Plant Resources Research Institute; Duksung Women's University; Dobong-Gu Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology and Carbohydrate Bioproduct Research Center; Sejong University; 98 Kunja-dong, Kwangjin-gu Seoul 143-747 Korea
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