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So V, Poul P, Oeung S, Srey P, Mao K, Ung H, Eng P, Heim M, Srun M, Chheng C, Chea S, Srisongkram T, Weerapreeyakul N. Bioactive Compounds, Antioxidant Activities, and HPLC Analysis of Nine Edible Sprouts in Cambodia. Molecules 2023; 28:molecules28062874. [PMID: 36985845 PMCID: PMC10059773 DOI: 10.3390/molecules28062874] [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: 01/04/2023] [Revised: 03/07/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
The non-nutritional health benefits of sprouts are unconfirmed. Thus, nine sprout methanolic extracts were tested for phytoconstituents and antioxidant activity. The TPC, TCC, TFC, TAC, and TALC were measured. ABTS and DPPH radical scavenging and ferric-reducing antioxidant power assays were used to assess the antioxidant activity. HPLC detected gallic acid, vanillin, syringic acid, chlorogenic acid, caffeic acid, and rutin in the extracts. The sprout extracts contained six compounds, with caffeic acid being the most abundant. Gallic acid, syringic acid, chlorogenic acid, caffeic acid, vanillin, and rutin were highest in soybean, black sesame, mustard, sunflower, white radish, and black sesame sprouts, respectively. Sunflower sprouts had the highest level of TCC while soybean sprouts had the highest level of TFC, Taiwanese morning glory had the highest level of TPC, mustard sprouts had the highest level of TALC, and black sesame sprouts had the highest level of TAC. Taiwanese morning glories scavenged the most DPPH and ABTS radicals. Colored and white radish sprouts had similar ferric-reducing antioxidant power. Antioxidation mechanisms varied by compound. Our findings demonstrated that sprouts have biological effects, and their short time for mass production offers an alternative food source for health benefits, and that they are useful for future research development of natural products and dietary supplements.
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Affiliation(s)
- Visessakseth So
- Division of Pharmacognosy, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Philip Poul
- Division of Pharmacognosy, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Sokunvary Oeung
- Division of Toxicology, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Pich Srey
- Division of Pharmacognosy, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Kimchhay Mao
- Division of Basic Pharmaceutical Sciences, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Huykhim Ung
- Division of Basic Pharmaceutical Sciences, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Poliny Eng
- Division of Basic Pharmaceutical Sciences, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Mengkhim Heim
- Division of Pharmacology, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Marnick Srun
- Department of Technology Research and Development, National Institute of Science, Technology and Innovation, Phnom Penh 120601, Cambodia
| | - Chantha Chheng
- Division of Pharmaceutical Technology, Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Sin Chea
- Faculty of Pharmacy, University of Puthisastra, Phnom Penh 120204, Cambodia
| | - Tarapong Srisongkram
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Human High Performance and Health Promotion Research Institute, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Natthida Weerapreeyakul
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Human High Performance and Health Promotion Research Institute, Khon Kaen University, Khon Kaen 40002, Thailand
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Antioxidant Activity and Inhibitory Effects of Black Rice Leaf on the Proliferation of Human Carcinoma Cells. BIOMED RESEARCH INTERNATIONAL 2022; 2022:7270782. [PMID: 35726317 PMCID: PMC9206558 DOI: 10.1155/2022/7270782] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 05/27/2022] [Indexed: 01/23/2023]
Abstract
The leaves of black rice, well-known as postharvest agricultural waste, contain a rich source of antioxidants with multiple benefits for human health. In the present study, the ethyl acetate fraction obtained from black rice leaf was separated into five subfractions using Sephadex LH-20 column chromatography, and their antioxidant and anticancer activities were investigated. The results revealed that among all the subfractions, subfraction 5 (Sub5) showed the highest total phenolic and flavonoid values. The antioxidant activity was also superior in Sub5 (the IC50 values are 3.23, 31.95, and 72.74 μg/mL, in the DPPH, ABTS, and reducing power assays, respectively) compared to the other subfractions. All subfractions, in a time-dependent manner, inhibited the proliferation of hepatoma (HepG2), breast (MCF-7), and colorectal (Caco-2) cancer cells, especially the Sub5. Thus, Sub5 was employed to conduct the cell cycle and cell apoptosis by flow cytometry. Sub5 significantly increased the accumulation of cells at the Sub-G1 phase in HepG2 cells (44.5%, at 48 h). Furthermore, it could trigger annexin V-detected apoptosis through mitochondrial and death receptor pathways accompanied by the suppression of PI3K/Akt and Erk signaling pathways. In addition, HPLC-DAD-MS/MS was conducted to characterize the bioactive constituents in the most potent antioxidant, cytotoxic, and apoptosis-inducing subfraction. Conclusively, Sub5 may have high potential as functional dietary supplements to inhibit the development of HepG2 liver cancer.
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Thepthanee C, Liu CC, Yu HS, Huang HS, Yen CH, Li YH, Lee MR, Liaw ET. Evaluation of Phytochemical Contents and In Vitro Antioxidant, Anti-Inflammatory, and Anticancer Activities of Black Rice Leaf ( Oryza sativa L.) Extract and Its Fractions. Foods 2021; 10:2987. [PMID: 34945535 PMCID: PMC8701243 DOI: 10.3390/foods10122987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/22/2021] [Accepted: 12/01/2021] [Indexed: 12/24/2022] Open
Abstract
Black rice leaves (Oryza sativa L.) are a major part of rice straw left in open fields after rice harvest as agricultural waste. In this study, crude ethanolic extract (CEE) and various solvent fractions (hexane (Hex), ethyl acetate (EtOAc), n-butanol (n-BuOH), and aqueous fractions) of black rice leaves were investigated for their bioactive compound contents as well as antioxidant, anti-inflammatory, and anticancer activities. The results demonstrated that among all the fractions, the n-BuOH fraction presented the greatest contents of total phenolics and flavonoids, while anthocyanins were found to be abundant in the n-BuOH and aqueous fractions, which also exhibited powerful antioxidant abilities according to DPPH and ABTS radical-scavenging assays and a reducing power assay. Regarding anti-inflammatory activity, CEE and EtOAc reduced the production of NO and cytokine secretion (PGE2, IL-6, and IL-1β) but displayed less effect on tumor necrosis factor α (TNF-α) release in lipopolysaccharide (LPS)-induced RAW 264.7 cells. They also significantly decreased iNOS and COX-2 protein expression. Additionally, the phenolics-rich ethyl acetate fraction showed the greatest activity against HepG2 liver carcinoma cells, inhibited cell growth, increased the Sub-G1 population, and induced apoptosis via mitochondrion-dependent mechanisms. In conclusion, black rice leaves, a byproduct of rice, exhibited strong antioxidant, anti-inflammatory, and anticancer capacities and might be useful for application in functional foods and the pharmaceutical industry.
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Affiliation(s)
- Chorpaka Thepthanee
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; (C.T.); (C.-C.L.); (H.-S.Y.)
| | - Chan-Chiung Liu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; (C.T.); (C.-C.L.); (H.-S.Y.)
| | - Hsu-Sheng Yu
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; (C.T.); (C.-C.L.); (H.-S.Y.)
| | | | - Chia-Hung Yen
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Yen-Hsien Li
- Department of Chemistry, National Chung Hsing University, Taichung 420, Taiwan; (Y.-H.L.); (M.-R.L.)
- Instrument Center, Office of Research and Development, National Chung Hsing University, Taichung 420, Taiwan
| | - Maw-Rong Lee
- Department of Chemistry, National Chung Hsing University, Taichung 420, Taiwan; (Y.-H.L.); (M.-R.L.)
| | - Ean-Tun Liaw
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan; (C.T.); (C.-C.L.); (H.-S.Y.)
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