scholarly journals Anti-inflammatory Effects of Herbal Preparations STW5 and STW5-II in Cytokine-Challenged Normal Human Colon Cells

2016 ◽  
Vol 7 ◽  
Author(s):  
Mathias Schneider ◽  
Thomas Efferth ◽  
Heba Abdel-Aziz
Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
R Paduch ◽  
M Tomczyk ◽  
A Wiater ◽  
M Pleszczynska ◽  
M Kandefer Szerszen ◽  
...  
Keyword(s):  

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2688 ◽  
Author(s):  
Beata Brozek-Pluska ◽  
Arkadiusz Jarota ◽  
Rafal Kania ◽  
Halina Abramczyk

Photodynamic therapy is a clinically approved alternative method for cancer treatment in which a combination of nontoxic drugs known as photosensitizers and oxygen is used. Despite intensive investigations and encouraging results, zinc phthalocyanines (ZnPcs) have not yet been approved as photosensitizers for clinical use. Label-free Raman imaging of nonfixed and unstained normal and cancerous colon human tissues and normal human CCD18-Co and cancerous CaCo-2 cell lines, without and after adding ZnPcS4 photosensitizer, was analyzed. The biochemical composition of normal and cancerous colon tissues and colon cells without and after adding ZnPcS4 at the subcellular level was determined. Analyzing the fluorescence/Raman signals of ZnPcS4, we found that in normal human colon tissue samples, in contrast to cancerous ones, there is a lower affinity to ZnPcS4 phthalocyanine. Moreover, a higher concentration in cancerous tissue was concomitant with a blue shift of the maximum peak position specific for the photosensitizer from 691–695 nm to 689 nm. Simultaneously for both types of samples, the signal was observed in the monomer region, confirming the excellent properties of ZnPcS4 for photo therapy (PDT). For colon cell experiments with a lower concentration of ZnPcS4 photosensitizer, c = 1 × 10−6 M, the phthalocyanine was localized in mitochondria/lipid structures; for a higher concentration, c = 9 × 10−6 M, localization inside the nucleus was predominant. Based on time-resolved experiments, we found that ZnPcS4 in the presence of biological interfaces features longer excited-state lifetime photosensitizers compared to the aqueous solution and bare ZnPcS4 film on CaF2 substrate, which is beneficial for application in PDT.


2017 ◽  
Vol 8 (2) ◽  
pp. 757-766 ◽  
Author(s):  
Weixi Liu ◽  
Zhengxi Wei ◽  
Hang Ma ◽  
Ang Cai ◽  
Yongqiang Liu ◽  
...  

Phenolic-enriched maple syrup extract (MSX) inhibits the formation of AGEs and protects normal/non-tumorigenic human colon cells from oxidative stress.


2017 ◽  
Vol 8 (1) ◽  
pp. 307-314 ◽  
Author(s):  
Vinicius P. Venancio ◽  
Paula A. Cipriano ◽  
Hyemee Kim ◽  
Lusânia M. G. Antunes ◽  
Stephen T. Talcott ◽  
...  

Cocoplum anthocyanins reduced cell proliferation in cancer cells and decreased inflammation in both non-malignant and cancer cells.


2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 421-421
Author(s):  
Joshua Lambert ◽  
Talia Seymore ◽  
Qiaoqiao Dai ◽  
Gregory Ziegler

Abstract Objectives Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, but the effect of these steps on bioactivity has not been well-studied. Our objective was to prepare cocoa powders using different roasting and alkalization protocols and measure their chemical composition and in vitro anti-inflammatory activity. Methods Cocoa beans were roasted (110–150°C) and alkali-treated (0 – 120 min) using a 22 + center point study design. Cocoa nibs were defatted and extracted with 70% aqueous acetone. The extract was dried prior to analysis. TPC was determined using the Folin-Ciocalteu method. Select polyphenols were quantified by liquid chromatography. In vitro anti-inflammatory activity was assessed as inhibition of phospholipase A2 (PLA2) and inhibition of interleukin 8 (IL8) production by tumor necrosis factor a-stimulated HT-29 human colon cells. Results Roasting and alkalization led to decreased TPC, but alkalization had a greater effect. Cocoa beans roasted at 130°C and alkalized for 120 min had 44% lower TPC than those roasted that same way but without alkalization. In the absence of alkalization, beans roasted at 150°C had only a 13% lower TPC than beans roasted at 110°C. Roasting and alkalization also influenced the levels of individual polyphenols, but the effects varied based on the analyte of interest. Roasting tended to enhance the PLA2, inhibitory potency of the cocoa whereas alkalization reduced inhibitory potency. Cocoa that had been roasted at 150°C but not alkalized had the lowest IC50 (14 mg/mL) whereas cocoa that had been roasted at 150°C and alkalized for 120 min had the highest (>100 mg/mL). Similar results were observed for inhibition of IL8 production. Conclusions Roasting and alkalization are important for achieving desired sensory characteristics in cocoa, but these processes adversely affect the levels of polyphenols in cocoa and has been considered inconsistent with maintaining bioactivity. Our results suggest that it is possible to identify processing protocols that balance the sensory characteristics of cocoa with its anti-inflammatory activity. Funding Sources This work was funded by USDA AFRI.


Author(s):  
Beatrice L. Pool-Zobel ◽  
Salomon L. Abrahamse ◽  
Daniela Oberreuther ◽  
Sylvia Treptow-van Lishaut ◽  
Gerhard Rechkemmer

2008 ◽  
Vol 72 (12) ◽  
pp. 3148-3157 ◽  
Author(s):  
Satoshi ISHII ◽  
Takafumi KATSUMURA ◽  
Chikara SHIOZUKA ◽  
Keisuke OOYAUCHI ◽  
Kunito KAWASAKI ◽  
...  

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