Simultaneous determination and anti-inflammatory effects of four phenolic compounds in Dendrobii Herba

The use of insects as a feasible and useful natural product resource is a novel and promising option in alternative medicine. Several components from insects and their larvae have been found to inhibit molecular pathways in different stages of cancer. This study aimed to analyze the effect of aqueous and alcoholic extracts of Vespa orientalis larvae on breast cancer MCF7 cells and investigate the underlying mechanisms. Our results showed that individual treatment with 5% aqueous or alcoholic larval extract inhibited MCF7 proliferation but had no cytotoxic effect on normal Vero cells. The anticancer effect was mediated through (1) induction of apoptosis, as indicated by increased expression of apoptotic genes (Bax, caspase3, and p53) and decreased expression of the anti-apoptotic gene Bcl2; (2) suppression of intracellular reactive oxygen species; (3) elevation of antioxidant enzymes (CAT, SOD, and GPx) and upregulation of the antioxidant regulator Nrf2 and its downstream target HO-1; (4) inhibition of migration as revealed by in vitro wound healing assay and downregulation of the migration-related gene MMP9 and upregulation of the anti-migratory gene TIMP1; and (5) downregulation of inflammation-related genes (NFκB and IL8). The aqueous extract exhibited the best anticancer effect with higher antioxidant activities but lower anti-inflammatory properties than the alcoholic extract. HPLC analysis revealed the presence of several flavonoids and phenolic compounds with highest concentrations for resveratrol and naringenin in aqueous extract and rosmarinic acid in alcoholic extract. This is the first report to explain the intracellular pathway by which flavonoids and phenolic compounds-rich extracts of Vespa orientalis larvae could induce MCF7 cell viability loss through the initiation of apoptosis, activation of antioxidants, and inhibition of migration and inflammation. Therefore, these extracts could be used as adjuvants for anticancer drugs and as antioxidant and anti-inflammatory agents.

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Four new phenolic compounds from the tender leaves of Eucommia ulmoides Oliv. and their anti-inflammatory activities

Phytochemistry Letters ◽

10.1016/j.phytol.2021.06.020 ◽

2021 ◽

Vol 44 ◽

pp. 173-177

Author(s):

Xiao-Mei Ren ◽

Zhu-Zhen Han ◽

Lei-Xin Song ◽

Zi-Yang Lv ◽

Ying-Bo Yang ◽

...

Keyword(s):

Phenolic Compounds ◽

Eucommia Ulmoides ◽

Anti Inflammatory

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ANTIULCER AND ANTI-INFLAMMATORY ACTIVITIES OF HYDROALCOHOLIC EXTRACTS OF STEM BARK AND LEAF OF ANOGEISSUS PENDULA EDGEW

INDIAN DRUGS ◽

10.53879/id.58.01.11950 ◽

2021 ◽

Vol 58 (01) ◽

pp. 41-46

Author(s):

Deeksha Singh ◽

◽

Amit Nayak ◽

Rakesh Yadav ◽

Uttam Singh Baghel ◽

...

Keyword(s):

Phenolic Compounds ◽

Stem Bark ◽

Inflammatory Activity ◽

Antiulcer Activity ◽

Paw Edema ◽

Ulcer Index ◽

Pylorus Ligation ◽

Anti Inflammatory ◽

Anogeissus Pendula

Anogeissus pendula Edgew has been reported to be used in gastric disorder even though no attempt has been made to evaluate the same. The present study was designed to evaluate the hydroalcoholic extracts of stem bark and leaves for in vivo acute antiulcer and anti-inflammatory activities. Antiulcer activity was studied by pylorus ligation induced ulcers while anti-inflammatory activities was studied by carrageenan induced paw edema. The extract of stem bark at 200 and 400 mg/kg b. w., significantly (P<0.05) reduced ulcer index whereas extracts of both stem bark and leaves significantly (P<0.001) reduced paw diameter at the fifth hour. The hydroalcholic extract of stem bark of A. pendula possesses more significant antiulcer and anti-inflammatory activity than the hydroalcholic extract of leaves may be due to the presence of higher amount of phenolic compounds.

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Electrochemical study for the simultaneous determination of phenolic compounds and emerging pollutant using an electroanalytical sensing system based on carbon nanotubes/surfactant and multivariate approach in the optimization

Microchemical Journal ◽

10.1016/j.microc.2015.07.021 ◽

2016 ◽

Vol 124 ◽

pp. 65-75 ◽

Cited By ~ 26

Author(s):

Felipe Augusto Gorla ◽

Eduardo Henrique Duarte ◽

Elen Romão Sartori ◽

César Ricardo Teixeira Tarley

Keyword(s):

Carbon Nanotubes ◽

Phenolic Compounds ◽

Simultaneous Determination ◽

Electrochemical Study ◽

Multivariate Approach ◽

Sensing System ◽

Emerging Pollutant

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Acerogenin M, a Cyclic Diarylheptanoid, and Other Phenolic Compounds from Acer nikoense and Their Anti-inflammatory and Anti-tumor-Promoting Effects

Chemical and Pharmaceutical Bulletin ◽

10.1248/cpb.54.735 ◽

2006 ◽

Vol 54 (5) ◽

pp. 735-739 ◽

Cited By ~ 32

Author(s):

Toshihiro Akihisa ◽

Yosuke Taguchi ◽

Ken Yasukawa ◽

Harukuni Tokuda ◽

Hiroyuki Akazawa ◽

...

Keyword(s):

Phenolic Compounds ◽

Anti Inflammatory

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Hydrophobicity and antioxidant activity acting together for the beneficial health properties of nordihydroguaiaretic acid

Food & Function ◽

10.1039/c5fo00091b ◽

2015 ◽

Vol 6 (6) ◽

pp. 1818-1831 ◽

Cited By ~ 5

Author(s):

Luana Chiquetto Paracatu ◽

Carolina Maria Quinello Gomes de Faria ◽

Maria Luiza Zeraik ◽

Camila Quinello ◽

Camila Rennó ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Rosmarinic Acid ◽

Functional Foods ◽

Nordihydroguaiaretic Acid ◽

Anti Inflammatory

Nordihydroguaiaretic acid and rosmarinic acid, phenolic compounds found in various plants and functional foods, have known anti-inflammatory properties.

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The Anti-Allergic and Anti-Inflammatory Effects of Phlorotannins from the Edible Brown Algae, Ecklonia sp. and Eisenia sp

Natural Product Communications ◽

10.1177/1934578x211060924 ◽

2021 ◽

Vol 16 (12) ◽

pp. 1934578X2110609

Author(s):

Yoshimasa Sugiura ◽

Hirotaka Katsuzaki ◽

Kunio Imai ◽

Hideomi Amano

Keyword(s):

Phenolic Compounds ◽

Brown Algae ◽

Brown Alga ◽

Research Groups ◽

Terrestrial Plants ◽

Large Numbers ◽

Anti Inflammatory

Because the number of people suffering from allergies has significantly increased, improved ways of treating these conditions by medical, pharmaceutical, and dietary means are required. Large numbers of studies on allergy have been conducted, and many anti-allergic compounds have been found. Phenolic compounds from terrestrial plants, including catechins and flavonoids, possess anti-allergic properties. Although polyphenols are present in some brown algae, their anti-allergic activities were not studied in detail before the 1990s. The focus was on the algal polyphenols, collectively called phlorotannins (eg., eckol, 6,6′-bieckol, 8,8′-bieckol, dieckol, and phlorofucofuroeckol-A), and research was conducted to clarify their anti-allergic activities. This review summarizes the anti-allergic effects of phlorotannins isolated from the brown alga, Eisenia nipponica, and related reports by other research groups.

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Ultrasonically-Assisted and Conventional Extraction from Erodium Glaucophyllum Roots Using Ethanol:Water Mixtures: Phenolic Characterization, Antioxidant, and Anti-Inflammatory Activities

Molecules ◽

10.3390/molecules25071759 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1759 ◽

Cited By ~ 2

Author(s):

Francisco J. Barba ◽

Cristina Alcántara ◽

Radhia Abdelkebir ◽

Christine Bäuerl ◽

Gaspar Pérez-Martínez ◽

...

Keyword(s):

Phenolic Compounds ◽

Necrosis Factor Alpha ◽

Assisted Extraction ◽

Potent Inhibition ◽

Tnf Α ◽

Ultrasonic Assisted ◽

Trolox Equivalent ◽

Factor Alpha ◽

Conventional Extraction ◽

Anti Inflammatory

The paper presents experimental results concerning the ultrasonically-assisted extraction of bioactive compounds from Erodium glaucophyllum roots. A comparison with conventional methodology is presented, and thereby the phytochemical composition and the antioxidant and anti-inflammatory activities of extracts are evaluated. The phenolic profile of Erodium extracts was analyzed by TOF–LC–MS–MS. The identification of phenolic compounds revealed that the major component was (+)-gallocatechin in the aqueous extracts obtained for the different extraction methodologies. The highest quantity of phenolic compounds and antioxidant capacity was found in the hydroethanolic extract obtained by conventional extraction (29.22–25.50 mg GAE/g DM; 21.174 mM Trolox equivalent). The highest content of carotenoids, varying from 0.035 to 0.114 mg/g dry matter, was reached by ultrasonic-assisted extraction. Furthermore, Erodium extracts showed a potent inhibition of the inflammatory reaction by means of the inhibition of tumor necrosis factor-alpha (TNF-α). The extracts obtained when ultrasound extraction was combined with ethanol:water (50:50, v/v) presented the greatest inhibition (92%).

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Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽

10.3390/foods9101410 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1410

Author(s):

Carla Graça ◽

Joana Mota ◽

Ana Lima ◽

Ricardo Boavida Ferreira ◽

Anabela Raymundo ◽

...

Keyword(s):

Phenolic Compounds ◽

Glycemic Index ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenolic ◽

Glycemic Response ◽

Gluten Free ◽

Antioxidant Power ◽

Bioactive Properties ◽

Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

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