Identification of anti-inflammatory active peptide from black soybean treated by high hydrostatic pressure after germination

2018 ◽  
Vol 27 ◽  
pp. 167-173 ◽  
Author(s):  
Min Young Kim ◽  
Gwi Yeong Jang ◽  
Yoon Jeong Lee ◽  
Koan Sik Woo ◽  
Bang Yeon Hwang ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Black Soybean ◽  
Active Peptide ◽  
Anti Inflammatory

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

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.

Anti-obesity and anti-inflammatory effects of high hydrostatic pressure extracts of ginseng in high-fat diet induced obese rats

2014 ◽  
Vol 10 ◽  
pp. 169-177 ◽  
Author(s):  
Sunyoon Jung ◽  
Mak-Soon Lee ◽  
Yoonjin Shin ◽  
Chong-Tai Kim ◽  
In-Hwan Kim ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Fat Diet ◽  
High Fat ◽  
Obese Rats ◽  
Anti Inflammatory

scholarly journals Evaluating the Anti-Inflammatory and Antioxidant Effects of Broccoli Treated with High Hydrostatic Pressure in Cell Models

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 167
Author(s):  
Yi-Yuan Ke ◽  
Yuan-Tay Shyu ◽  
Sz-Jie Wu
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
High Pressures ◽  
High Pressure Processing ◽  
Total Phenolic ◽  
Anti Inflammatory ◽  
Functional Components ◽  
Antioxidant Effects ◽  
Myrosinase Activity

Isothiocyanates (ITCs) are important functional components of cruciferous vegetables. The principal isothiocyanate molecule in broccoli is sulforaphane (SFN), followed by erucin (ERN). They are sensitive to changes in temperature, especially high temperature environments where they are prone to degradation. The present study investigates the effects of high hydrostatic pressure on isothiocyanate content, myrosinase activity, and other functional components of broccoli, and evaluates its anti-inflammatory and antioxidant effects. Broccoli samples were treated with different pressures and for varying treatment times; 15 min at 400 MPa generated the highest amounts of isothiocyanates. The content of flavonoids and vitamin C were not affected by the high-pressure processing strategy, whereas total phenolic content (TPC) exhibited an increasing tendency with increasing pressure, indicating that high-pressure processing effectively prevents the loss of the heat-sensitive components and enhances the nutritional content. The activity of myrosinase (MYR) increased after high-pressure processing, indicating that the increase in isothiocyanate content is related to the stimulation of myrosinase activity by high-pressure processing. In other key enzymes, the ascorbate peroxidase (APX) activity was unaffected by high pressure, whereas peroxidase (POD) and polyphenol oxidase (PPO) activity exhibited a 1.54-fold increase after high-pressure processing, indicating that high pressures can effectively destroy oxidases and maintain food quality. With regards to efficacy evaluation, NO production was inhibited and the expression levels of inducible nitric oxide synthase (iNOS) and Cyclooxygenase-2 (COX-2) were decreased in broccoli treated with high pressures, whereas the cell viability remained unaffected. The efficacy was more significant when the concentration of SFN was 60 mg·mL−1. In addition, at 10 mg·mL−1 SFN, the reduced/oxidized glutathione (GSH/GSSG) ratio in inflammatory macrophages increased from 5.99 to 9.41. In conclusion, high-pressure processing can increase the isothiocyanate content in broccoli, and has anti-inflammatory and anti-oxidant effects in cell-based evaluation strategies, providing a potential treatment strategy for raw materials or additives used in healthy foods.

scholarly journals Correction: The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct

2016 ◽  
Vol 7 (8) ◽  
pp. 3637-3637
Author(s):  
In-Hu Choe ◽  
Hyeon Jin Jeon ◽  
Sung-Hwan Eom ◽  
Young-Ki Han ◽  
Yoon Sook Kim ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Enzymatic Hydrolysate ◽  
Anti Inflammatory ◽  
Inflammatory Effect

Correction for ‘The anti-inflammatory effect of a glycosylation product derived from the high hydrostatic pressure enzymatic hydrolysate of a flatfish byproduct’ by In-Hu Choe, et al., Food Funct., 2016, 7, 2557–2565.

scholarly journals Anti-Inflammatory Effects of High Hydrostatic Pressure Extract of Mulberry (Morus alba) Fruit on LPS-Stimulated RAW264.7 Cells

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1425 ◽  
Author(s):  
Sunyoon Jung ◽  
Mak-Soon Lee ◽  
Ae-Jin Choi ◽  
Chong-Tai Kim ◽  
Yangha Kim
Keyword(s):  
Nitric Oxide ◽  
Hydrostatic Pressure ◽  
Bioactive Compounds ◽  
High Hydrostatic Pressure ◽  
Morus Alba ◽  
Raw264.7 Cells ◽  
Mulberry Fruit ◽  
Anti Inflammatory ◽  
Nitric Oxide Synthase 2

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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