Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [ Glycine max (L.)] treated with high hydrostatic pressure

Mulberry fruit (Morus alba L.) contains abundant bioactive compounds, including anthocyanins and flavonols, and has been reported to possess potent beneficial properties including anticancer, antidiabetic, and anti-oxidant effects. High hydrostatic pressure (HHP) processing, a nonthermal food processing technology, is suitable for the extraction of bioactive compounds from plants. Nevertheless, the anti-inflammatory effects of HHP extract of mulberry fruit (HM) in RAW264.7 cells remain unclear. The present study aimed to investigate the anti-inflammatory effects of HM on lipopolysaccharide (LPS)-induced inflammation in vitro. RAW264.7 cells were treated with various concentrations (0.1–1 μg/mL) of HM in the presence or absence of LPS. HM inhibited the inflammatory mediator, nitric oxide (NO) release, and mRNA expression of nitric oxide synthase 2 (NOS2) in LPS-induced RAW264.7 cells. In addition, HM suppressed both mRNA and protein expressions of prostaglandin-endoperoxide synthase 2 (PTGS2). Moreover, it reduced the LPS-induced secretion of proinflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor (TNF)-α. These results revealed that HM exerts anti-inflammatory effects by inhibiting several mediators and cytokines involved in the inflammatory process.

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Extraction and isolation of potential anti-stroke compounds from black soybean ( Glycine max L. Merrill) guided by in vitro PC12 cell model

Journal of Functional Foods ◽

10.1016/j.jff.2017.02.011 ◽

2017 ◽

Vol 31 ◽

pp. 295-303 ◽

Cited By ~ 3

Author(s):

Chunming Liu ◽

Sainan Li ◽

Rong Tsao ◽

Senlin Li ◽

Yuchi Zhang

Keyword(s):

Glycine Max ◽

Pc12 Cell ◽

Cell Model ◽

Black Soybean ◽

Glycine Max L

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In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus )

Food Chemistry ◽

10.1016/j.foodchem.2016.02.072 ◽

2016 ◽

Vol 203 ◽

pp. 258-266 ◽

Cited By ~ 13

Author(s):

Yifeng Zhang ◽

Bona Dai ◽

Yun Deng ◽

Yanyun Zhao

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Protein Quality ◽

Antioxidant Activities ◽

Todarodes Pacificus ◽

Anti Inflammatory

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Isolation, Identification and Conversion Characteristics of Anti-inflammatory Active Saponin in Black Soybean Sprout treated by High Hydrostatic Pressure (HHP)

Legume Research - An International Journal ◽

10.18805/lr-552 ◽

2020 ◽

Author(s):

M. Y. Kim ◽

Y. J. Lee ◽

G. Y. Jang ◽

B. Y. Hwang ◽

J. Lee ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Treatment Time ◽

Enzyme Inactivation ◽

Preparative Hplc ◽

Active Compounds ◽

Raw 264.7 Macrophages ◽

Black Soybean ◽

Tnf Α ◽

Anti Inflammatory

Background: The use of germination and high hydrostatic pressure(HHP) processing can improve soyasaponin contents and physiological characteristics. However, no study has sought to identify the active compounds from soyasaponin extracts of black soybean treated by HHP after germination. Therefore, this study was performed to isolate and identify the anti-inflammatory active soyasaponin in black soybean sprouts treated with high hydrostatic pressure (HHP). Methods: Black soybeans were germinated for 4 days and subjected to 150 MPa for 24 h. Crude soyasaponin extracts were separated into using C18 column chromatography and the active compound was purified by semi-preparative HPLC. After isolating the active compounds, the secretion of inflammatory markers (nitric oxide, TNF-α, IL-1β and IL-6) by LPS-stimulated RAW 264.7 macrophages were measured. Result: The anti-inflammatory compounds were identified as Soyasaponin Bb and Bc. The anti-inflammatory compounds were identified as soyasaponin Bb and Bc. Soyasaponin Bc enhanced with increasing HHP treatment time in control. However, enzyme inactivation kept soyasaponin Bc content constantly regardless of HHP treatment time. Therefore, activation of enzyme is a major factor for increasing soyasaponin BC level and anti-inflammatory activity of soybean sprout according to HHP treatment.

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