Antioxidant Properties and Protective Effects of Aerial Parts from Cnidium officinale Makino on Oxidative Stress-Induced Neuronal Cell Death

Antioxidant and Longevity-Related Properties of the Ethyl Acetate Fraction of Cnidium officinale Makino in Caenorhabditis elegans

Reactive oxygen species (ROS) are produced from energy metabolism and may cause diseases or cell death. Antioxidation refers to the suppression of ROS production and is considered beneficial in preventing diseases. This study aimed to examine the antioxidative effects of Cnidium officinale Makino (COM) extracts and fractions using Caenorhabditis elegans as an experimental model. The COM ethanol extract was fractionated according to polarity. The results showed that the ethyl acetate fraction of COM showed powerful radical scavenging activities and increased the activities of superoxide dismutase (SOD) and catalase in C. elegans in a concentration-dependent manner. Moreover, the ethyl acetate fraction reduced the ROS production rate in C. elegans and increased the cell survival rate, suggesting oxidative and thermal stress resistance. In addition, the SOD-3::green fluorescent protein (GFP) expression level in the transformed cells of C. elegans (CF1553) increased, suggesting oxidative stress resistance. Similarly, the HSP-16.2::GFP expression level increased, suggesting thermal stress resistance. In conclusion, the ethyl acetate fraction of COM demonstrated the strongest antioxidative effects, indicating that it may help extend longevity.

Cnidium officinale Makino: Phytology, Phytochemistry, Toxicology, Pharmacology and Prescriptions (1967-2023)

Cnidium officinale Makino (COM), a perennial herbaceous plant in the Apiaceous family, widely distribute in Eastern Asia and Asia-Temperate. It has a long history application as a traditional medicine for invigorating the blood and removing blood stasis, and also has been employed to diet, pesticide, herbal bathing materials, the cosmetic and skin care industry. However, there has been no associated review of literature in the past half a century (1967-2023). By searching the international authoritative databases and collecting 229 literatures closely related to COM, herewith a comprehensive and systematic review was conducted. The phytology includes plant distribution and botanical characteristics. The phytochemistry covers 8 major categories, 208 compounds in total, and the quantitative determination of 14 monomer compounds, total polyphenols and total flavonoids. The clinical trial in pregnant women and toxic experiments in mice, the pharmacology of 7 aspects and 82 frequently used prescriptions are summarized. It is expected that this paper will provide forward-looking scientific thinking and literature support for the further modern research, development and utilization of COM.

Influence of Lactobacillus (LAB) Fermentation on the Enhancement of Branched Chain Amino Acids and Antioxidant Properties in Bran among Wheat By-Products

The main objective of this study was to enhance the nutritional properties, including branched chain amino acids (BCAAs), through the solid-state fermentation (SSF) of wheat bran (WB) using lactic acid bacteria (LAB). The physicochemical properties, amino acid profiles, bioactive components, and antioxidant properties of raw and sterilized WB were compared with those of WB fermented with five different LAB strains. The highest level of BCAAs, isoleucine (Ile; 2.557 ± 0.05 mg/100 g), leucine (Leu; 7.703 ± 0.40 mg/100 g), and valine (Val; 7.207 ± 0.37 mg/100 g), was displayed in the WB fermented with Lactobacillus acidophilus (L.A WB). In addition, L.A WB showed the highest amount of total phenolic and flavonoid contents (2.80 mg GAE/g and 1.01 mg CE/g, respectively), and the highest Trolox equivalent antioxidant capacity (9.88 mM TE/g). Statistical analysis clearly revealed that L.A WB presented the highest abundance of branched chain amino acids as well as bioactive components. Overall, this study distinctly implemented the possibility of fermented WB with enhanced BCAAs for application in future functional food through experimental and statistical observations.