scholarly journals Improved Antioxidant, Anti-inflammatory, and Anti-adipogenic Properties of Hydroponic Ginseng Fermented by Leuconostoc mesenteroides KCCM 12010P

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3359 ◽  
Author(s):  
Ji Eun Hwang ◽  
Kee-Tae Kim ◽  
Hyun-Dong Paik
Keyword(s):  
Nitric Oxide ◽  
Leuconostoc Mesenteroides ◽  
Raw 264.7 Cells ◽  
Total Phenolic ◽  
Oxide Content ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Anti Inflammatory ◽  
Factor Α

Hydroponic ginseng (HPG) has been known to have various bio-functionalities, including an antioxidant effect. Recently, fermentation by lactic acid bacteria has been studied to enhance bio-functional activities in plants by biologically converting their chemical compounds. HPG roots and shoots were fermented with Leuconostoc mesenteroides KCCM 12010P isolated from kimchi. The total phenolic compounds, antioxidant, anti-inflammatory, and anti-adipogenic effects of these fermented samples were evaluated in comparison with non-fermented samples (control). During 24 h fermentation of HPG roots and shoots, the viable number of cells increased to 7.50 Log colony forming unit (CFU)/mL. Total phenolic and flavonoid contents of the fermented HPG roots increased by 107.19% and 645.59%, respectively, compared to non-fermented HPG roots. The antioxidant activity of fermented HPG, as assessed by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), β-carotene-linoleic, and ferric reducing antioxidant power (FRAP) assay, was also significantly enhanced. In an anti-inflammatory effect of lipopolysaccharide (LPS)-stimulated RAW 264.7 cells, the nitric oxide content and the expression of inducible nitric oxide synthase (iNOS), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6) decreased when treated with fermented samples. Simultaneously, lipid accumulation in 3T3-L1 adipocyte was reduced when treated with fermented HPG. Fermentation by L. mesenteroides showed improved antioxidant, anti-inflammatory and anti-adipogenic HPG effects. These results show that fermented HPG has potential for applications in the functional food industry.

scholarly journals IMPROVEMENT OF ORGANIC RED PIGMENT PRODCUTION BY MONASCUS PURPUREUS TISTR3651 USING PATHUMTHANI-1 RICE-BASED MEDIUM IN SUBMERGED AND SOLID-STATE FERMENTATION

2021 ◽  
pp. 47-50
Author(s):  
SURACHAI TECHAOEI ◽  
KHEMJIRA JARMKOM ◽  
THISAKORN DUMRONGPHUTTIDACHA ◽  
WARACHATE KHOBJAI
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Monascus Purpureus ◽  
Total Phenolic ◽  
Red Pigment ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Monascus Pigments ◽  
Ferric Reducing Antioxidant Power

Objective: This research is to study the production of natural red pigment by Monascus purpureus TISTR3615 in the submerged and solid-statefermentation system using Pathumthani-1 rice as a carbon source.Methods: The antioxidant activity of the red pigment was evaluated in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging assay,and ferric-reducing antioxidant power (FRAP) assay, including total phenolic compound.Results and Discussion: The maximum of red pigment production was 0.55±0.02/ml (OD 680 nm) after incubation at 30°C for 24 days. Theantioxidant activity based on inhibition DPPH (%), ABTS radical scavenging activity (%), and FRAP activity (mM Fe2+/g) was 97.80±1.51,68.64±0.46, and 0.32±0.021, respectively. The total phenolic content was 164.78±2.82 μg GAE/mg.Conclusion: It was estimated that Monascus pigments, leading to nutraceutical and pharmaceutical applications, cosmetic industry, and foodindustry.

On the benefit of Teucrium in murine colitis through improvement of toxic inflammatory mediators

2010 ◽  
Vol 29 (4) ◽  
pp. 287-295 ◽  
Author(s):  
Amir Hossein Abdolghaffari ◽  
Amir Baghaei ◽  
Fariborz Moayer ◽  
Hadi Esmaily ◽  
Maryam Baeeri ◽  
...  
Keyword(s):  
Lipid Peroxides ◽  
Experimental Colitis ◽  
Rectal Administration ◽  
Colon Tissue ◽  
Antioxidant Power ◽  
Beneficial Effects ◽  
Tnf Α ◽  
Ferric Reducing Antioxidant Power ◽  
Anti Inflammatory ◽  
Factor Α

Regarding the role of free radicals in pathogenesis of inflammatory bowel disease (IBD), we were interested to investigate the effects of Teucrium persicum with approved antioxidant and anti-inflammatory properties in an experimental model of colitis. Immunologic colitis was induced by rectal administration of a mixture of 2,4,6-trinitrobenzene sulphonic acid (TNBS) and ethanol through rubber cannula into rats. Three different doses of Teucrium (100, 200, and 400 mg/kg) were gavaged in a duration of 10 days to rats. Endpoint markers of colitis included macroscopic and microscopic examination of colon tissue and measuring colonic cells concentrations of tumor necrosis factor-α (TNF-α), interlukin-1β (IL-1β), total antioxidant power as ferric reducing antioxidant power (FRAP), myeloperoxidase (MPO), and lipid peroxidation as thiobarbitoric acid-reactive substance (TBARS). Teucrium at all doses improved both macroscopic and histological damages of rats with colitis. Teucrium reduced colonic MPO activity and concentrations of cellular lipid peroxides, TNF-α, and IL-1β, with a concomitant increase in FRAP value in rats with colitis. It is concluded that beneficial effects of Teucrium in experimental colitis is mediated through its antioxidant and anti-inflammatory potentials. Examination of this herbal medicine in patients with IBD as a supplement would further reveal the potential of Teucrium.

scholarly journals EFFECT OF HEATING TIME AND HEAT ON THE PHYSICOCHEMICAL AND ANTIOXIDATIVE PROPERTY OF FISH (LABEO ROHITA) SKIN OIL

2019 ◽  
pp. 87-89
Author(s):  
NABANITA GHOSH ◽  
DIPAK KUMAR BHATTACHARYYA
Keyword(s):  
Phenolic Content ◽  
Labeo Rohita ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Heating Time ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Objective: Determination of oxidative and thermal stability of Labeo rohita skin oil. Methods: Labeo rohita skin oil was extracted by soxhlet method using n-hexane as solvent. Acid value, Free Fatty Acid content, the Peroxide value of the oil was determined and the same was also determined after heating the oil at 90 °c for 1 hour to check whether the oil is thermally stable or not. Antioxidant activity was determined via Total Phenolic content (TPC), 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. Oxidative stability was determined by heating the oil at a constant temperature of 90 °c for 1 hour, 2 hour, 3 hour, and 4 hour. The oil was also heated at 60 °c, 120 °c, and 18 °c for a constant time of 2 h. Results: Heating increases the scavenging activity of Labeo rohita skin oil as measured by the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) method. Total phenolic content (TPC) value and Ferric reducing antioxidant power (FRAP) assay value is decreased both with an increase in heating time (**p<0.05) and heating temperature (p<0.01). Acid value and FFA (Free Fatty Acid) content and Peroxide value is increased with an increase in temperature (**p<0.01) Conclusion: The Present study explores that Labeo rohita skin oil both thermally and oxidatively stable The results indicate that the oil can be used in food formulation as well as a new cooking oil substitute.

Comparison between Phenolic Content, Antioxidant and Antibacterial ac-tivity of Algerian and Turkish Propolis

2020 ◽  
Vol 23 ◽  
Author(s):  
Narimane Segueni ◽  
Merve Keskin ◽  
Şaban Keskin ◽  
Benlabed Kadour ◽  
Sevgi Kolaylı ◽  
...  
Keyword(s):  
Phenolic Content ◽  
Antibacterial Activities ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Frap Assay ◽  
Antioxidant Power ◽  
E Coli ◽  
Ferric Reducing Antioxidant Power ◽  
Pharmaceutical Industries

Background:: Propolis is a natural resinous material produced by honeybees. Propolis biological activity and its phenolic profile were largely studied all over the world. However, only few investigations have been carried out on Algerian and Turkish propolis. The aim of the present study is to compare the phenolic content, antioxidant and antibacterial activity of propolis samples collected from different localities of Algeria and Turkey. Methods:: Propolis extracts were performed using maceration in ethanol 80%. Total phenolic and flavonoid contents were determined. Antioxidant and antibacterial activities were evaluated using FRAP assay and the determination of MIC against four bacterial strains (S. aureus ATCC 25923, E. coli ATCC 25922, P. aeruginosa ATCC 27853 and K. pneumonia). Results:: TP varied from 19.51 ± 0.86 to 219.66 ± 1.23 mg GAE/g. Whereas, TF varied from 5.27± 0.07 to 74.57 ± 1.03 QE/g. All samples showed good ferric reducing antioxidant power ranging from 267.30 ± 4.77 to 2387.30 ± 44.15 μmol Trolox eq./g. All Algerian propolis samples displayed a more pronounced activity against S. aureus ATCC 25923 with MIC values ranging from 0,04 ± 0.00 mg/mL to 0.30±0.06 mg/mL with an activity 30 times more powerful than Anatolian propo-lis. While, Anatolian propolis samples were most active against P. aeruginosa ATCC 27853 with MIC values ranging from 0.20±0.00 mg/mL to 0.60±0.00 mg/mL with an activity 5 to 10 times more powerful than Algerian propolis. Conclusion:: Algerian and Anatolian propolis possessed considerable phenolic and flavonoids contents. In addition, they ex-hibited an interesting antioxidant and antibacterial activities. Our finding suggest that both propolis could be useful in food and pharmaceutical industries.

scholarly journals Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 181 ◽  
Author(s):  
Bao Le ◽  
Pham Anh ◽  
Seung Yang
Keyword(s):  
Nitric Oxide ◽  
Mass Spectrometry ◽  
Lactobacillus Plantarum ◽  
Raw 264.7 Cells ◽  
Raw 264.7 ◽  
Phenolic Profiles ◽  
Anti Inflammatory ◽  
Underlying Mechanisms ◽  
Factor Α ◽  
Oxide Synthase

Mustard leaf kimchi contains numerous functional compounds that have various health benefits. However, the underlying mechanisms of their anti-inflammatory effects are unclear. In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus plantarum were determined using liquid chromatography–mass spectrometry/mass spectrometry (LC–MS/MS). To correlate changes in phenolic profiles with anti-inflammatory activities of the fermentation extracts, lipopolysaccharides (LPS)-stimulated RAW 264.7 cells were treated with the extracts. We identified 12 phenolic acids in mustard leaf kimchi fermented with L. plantarum. Caffeic acid, chlorogenic acid, epicatechin, and catechin substituted the metabolite abundance. Extracts of mustard leaf kimchi fermented by L. plantarum (MLKL) markedly inhibited nitric oxide production by decreasing interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase 2 (COX2) expression levels in LPS-treated RAW 264.7 cells. Thus, fermentation with L. plantarum potentially improves the anti-inflammatory activities of mustard leaf and mustard leaf fermented with this microorganism may serve as a proper diet for the treatment of inflammation.

scholarly journals Total Phenolic Content and Antioxidant Capacity of Selected Canned Fruits

2017 ◽  
Vol 9 (13) ◽  
pp. 96
Author(s):  
Hanis Mastura Yahya ◽  
Wendy Ann Roger ◽  
Hasnah Haron
Keyword(s):  
Antioxidant Capacity ◽  
Food Processing ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Dpph Assay ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Fruits are high in polyphenols which are compounds associated with the protection against diseases such as diabetes and cancer. However, food processing including canning can leads to the loss of polyphenol in the fruits. Thus, the aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity of canned fruits commercially available in the local supermarkets in Malaysia. The TPC was determined by using Folin-Ciocalteu method while the antioxidant capacity was evaluated by using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH assay) and Ferric Reducing Antioxidant Power (FRAP assay). Five types of different canned fruits with the total of 21 samples including longan, lychee, rambutan, pineapple and orange were selected for the analysis. The samples were analyzed in two forms which were, the homogenized (fruits and syrup) and syrup samples. Canned pineapples have the highest TPC for both homogenized (95.16±30.16 mg GAE/100 g) and syrup sample (108.62±33.88 mg GAE/100 g). For antioxidant capacity, canned pineapple also had the highest value for the homogenized sample (41.79±4.20 umol TE/100 g) while lychee was the highest (46.84±12.81 umol TE/100 g) for syrup sample assessed by DPPH assay. For FRAP assay, lychee was highest in antioxidant capacity for both homogenized sample (40.61±10.55 umol TE/100 g) and syrup sample (33.58±7.56 umol TE/100 g). A positive and significant (P < 0.001) correlation was found between TPC and antioxidant capacity (DPPH and FRAP). In conclusion, canned pineapple and lychee were the highest sources of polyphenol as compared to other types of canned fruits. Further investigation is warranted to determine the specific polyphenol present in the canned fruits.

scholarly journals Actinofuranones D-I from a Lichen-Associated Actinomycetes, Streptomyces gramineus, and Their Anti-Inflammatory Effects

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2393 ◽  
Author(s):  
Jian Ma ◽  
Bixuan Cao ◽  
Chengbin Liu ◽  
Peipei Guan ◽  
Yu Mu ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Fermentation Broth ◽  
Raw 264.7 Cells ◽  
No Production ◽  
Raw 264.7 ◽  
Raw 264.7 Macrophage Cells ◽  
Anti Inflammatory ◽  
Factor Α ◽  
New Compounds ◽  
Oxide Synthase

Six new metabolites, actinofuranones D-I (compounds 1–6), were isolated together with three known compounds—JBIR-108 (7), E-975 (8), and E-492 (9)—from a fermentation broth of Streptomyces gramineus derived from the lichen Leptogium trichophorum. The structures of the new compounds 1–6 were established using comprehensive NMR spectroscopic data analysis, as well as UV, IR, and MS data. The anti-inflammatory activity of these isolated compounds were evaluated by examining their ability to inhibit nitric oxide (NO) production in LPS-stimulated RAW 264.7 macrophage cells. Compounds 4, 5, 8, and 9 attenuated the production of NO due to the suppression of the expression of nitric oxide synthase (iNOS) in LPS-induced RAW 264.7 cells. Moreover, 4, 5, 8, and 9 also inhibited LPS-induced release of proinflammatory cytokines interleukin-6 (IL-6) and tumor necrosis factor α (TNF-α).

scholarly journals Effect of extraction conditions (temperature, pH and time) by cellulase on chemical properties of dried oyster mushroom (Pleurotus sajor-caju) extract

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 351-358
Author(s):  
G.T.N. Nguyen ◽  
T.M. Nguyen
Keyword(s):  
Dry Matter ◽  
Extraction Efficiency ◽  
Chemical Properties ◽  
Oyster Mushroom ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Protein Amino Acids ◽  
Pleurotus Sajor Caju

Oyster mushroom (Pleurotus sajor-caju) is known to be highly nutritious food. However, the understanding of its quality and food products produced from it are still very limited. With the desire to increase the value of oyster mushroom and to create an intermediate product with high nutrients content for further processing, a cellulase enzyme-assisted extract of dried oyster mushroom was investigated. The effects of extraction conditions in terms of temperature (40, 45, 50, 55oC), pH (4.5, 5.0, 5.5, 6.0) and extraction time (4, 6, 8, 10 hrs) on nutrients and bioactive compounds of extract were studied. The results showed that the highest extraction efficiency was obtained at 50oC, pH 5.5 and 8 hrs of hydrolysis. The Brix of the extract was 2.53. In 100 g dry matter of extract, the content of saccharose, reducing sugar, total protein, amino acids, lysine, β-glucan, total phenolic and total flavonoid was 15.13 g, 19.41 g, 43.65 g, 7.96 g, 0.82 g, 10.63 mg, 62.60 mg TAE, 5.54 mg QE, respectively. The highest antioxidant capacity of the extract determined by Ferric reducing antioxidant power (FRAP assay) was 165.50 mM Fe2+/100 g dry matter and that measured by scavenging 2,2 -diphenyl-1-picrylhydrazyl (DPPH) radicals was 69.32%.

scholarly journals Antioxidant potential, anti-inflammatory activity, antidiabetic and cardioprotective effect of Microsechium helleri(Peyr.) Cong.

2021 ◽  
Vol 20 (5) ◽  
pp. 524-535
Author(s):  
Enrique Mendez-Bolaina ◽  
◽  
Maribel Vazquez-Hernandez ◽  
Claudia Veronica Moreno-Quiros ◽  
Octavio Maldonado-Saavedra ◽  
...  
Keyword(s):  
Folk Medicine ◽  
Antioxidant Properties ◽  
Myocardial Damage ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Glucose Levels ◽  
Dpph Test ◽  
Anti Inflammatory

Microsechium helleri(Cucurbitaceae) has been used in ethnopharmacological as a lotion to prevent hair loss, diuretic and cathartic, in the region of central Veracruz, Mexico is used as antidiabetic. The antioxidant properties of the hexanic (EHex), chloroformic (ECHCl3) and ethanolic (EEtOH) extracts, were evaluated by 2,2diphenyl-1-pychrylhydrazyl (DPPH) test, the Ferric Reducing/Antioxidant Power (FRAP) and the total phenolic content test. The anti-inflammatory effect was evaluated in the acute ear edema induced with phorbol 12-myristate 13-acetate (TPA) in mouse and the hypoglycemic and cardioprotective effects of the EEtOH were determined in rats. The EEtOH was the most active in the antioxidant potential DPPH test and the ECHCl3was the best in the FRAP assay and the total polyphenols content. In the anti-inflammatory assay, the ECHCl3showed the most activity. The EEtOH had the decreased the glucose levels and reduced myocardial damage. The results support the use of this plant in folk medicine in Mexico as antioxidant, anti-inflammatory, hypoglycemic and cardioprotective.

scholarly journals Total Phenolic, Total Flavonoids Content and Antioxidant Activity of Mangifera sp. Leaf Extracts

2020 ◽  
Vol 11 (1S) ◽  
Author(s):  
Athilah Farhanah Ahmad Fuad ◽  
Afnani Alwi@Ali ◽  
Nurul Asma Hasliza Zulkifly ◽  
Noor Asidah Mohamed
Keyword(s):  
Antioxidant Activity ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Aluminium Chloride ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power

Mangifera sp. is a versatile plant that was reported to have various bioactivities, however only the fruits have gain popularity due to it sweet flesh and been known worldwide. It has a potential source of flavonoids and carotenoids, which makes them a nutritious functional food to consume.  This study focused on determination of the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the Mangifera sp. leaves extract in different water extraction methods. The TPC and TFC was determined by using Folin-Ciocalteu method and aluminium chloride method respectively while antioxidant activity was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay. Soxhlet extraction (SXE) produced the highest extraction yield compared to microwave extraction (MWE).  MWE at 8 minutes extract showed the highest TPC (262.13±0.05 mg GAE/g). SXE showed the highest TFC (413.46±0.77 mg rutin/g). The highest antioxidant activity was recorded in MWE 8 minutes extract through DPPH and FRAP assays compared to other two MWE extract and SXE extract.

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