Chemical Composition of Tomato Seed Flours, and Their Radical Scavenging, Anti-Inflammatory and Gut Microbiota Modulating Properties

In the current study, the chemical composition and total phenolic content of tomato seed flours, along with potential health beneficial properties, including free radical scavenging capacities, anti-inflammatory capacities, and gut microbiota profile modulation, were examined using two different batches. Eight compounds were identified in the tomato seed flour, including malic acid, 2-hydroxyadipic acid, salicylic acid, naringin, N-acetyl-tryptophan, quercetin-di-O-hexoside, kaempferol-di-O-hexoside, and azelaic acid. The total phenolic contents of tomato seed flour were 1.97–2.00 mg gallic acid equivalents/g. Oxygen radical absorbing capacities (ORAC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacities (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging capacities (ABTS) were 86.32–88.57, 3.57–3.81, and 3.39–3.58 µmoles Trolox equivalents/g, respectively, on a per flour dry weight basis. The mRNA expression of the pro-inflammatory markers, interleukin-1 beta (IL-1β), interleukin-6 (IL-6), and tumor necrosis factor alpha (TNF-α), were dose-dependently suppressed by tomato seed flour extracts. The extracts altered five of the eight bacterial phyla and genera evaluated. The results may provide some scientific support for the use of tomato seed flour as value-added food ingredients.

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Potential Antioxidant and Anti-Inflammatory Effects of Spilanthes acmella and Its Health Beneficial Effects: A Review

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18073532 ◽

2021 ◽

Vol 18 (7) ◽

pp. 3532

Author(s):

Rohanizah Abdul Rahim ◽

Putri Ayu Jayusman ◽

Norliza Muhammad ◽

Norazlina Mohamed ◽

Vuanghao Lim ◽

...

Keyword(s):

Oxidative Stress ◽

Potential Role ◽

Radical Scavenging ◽

Mapk Signaling ◽

Total Phenolic ◽

Thiobarbituric Acid Reactive Substance ◽

Potential Health ◽

Beneficial Effects ◽

Spilanthes Acmella ◽

Anti Inflammatory

Oxidative stress and inflammation are two common risk factors of various life-threatening disease pathogenesis. In recent years, medicinal plants that possess antioxidant and anti-inflammatory activities were extensively studied for their potential role in treating and preventing diseases. Spilanthes acmella (S. acmella), which has been traditionally used to treat toothache in Malaysia, contains various active metabolites responsible for its anti-inflammatory, antiseptic, and anesthetic bioactivities. These bioactivities were attributed to bioactive compounds, such as phenolic, flavonoids, and alkamides. The review focused on the summarization of in vitro and in vivo experimental reports on the antioxidant and anti-inflammatory actions of S. acmella, as well as how they contributed to potential health benefits in lowering the risk of diseases that were related to oxidative stress. The molecular mechanism of S. acmella in reducing oxidative stress and inflammatory targets, such as inducible nitric oxide synthase (iNOS), transcription factors of the nuclear factor-κB family (NF-κB), cyclooxygenase-2 (COX-2), and mitogen-activated protein kinase (MAPK) signaling pathways were discussed. Besides, the antioxidant potential of S. acmella was measured by total phenolic content (TPC), total flavonid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and superoxide anion radical scavenging (SOD) and thiobarbituric acid reactive substance (TBARS) assays. This review revealed that S. acmella might have a potential role as a reservoir of bioactive agents contributing to the observed antioxidant, anti-inflammatory, and health beneficial effects.

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Antioxidant Properties and Anti-inflammatory Effects of the Hydroethanolic Extracts of Two Varieties of Bayberry fruit (Myrica rubra Sieb et Zucc.) Prepared by Stirring and Ultrasonic Methods

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha47311420 ◽

2019 ◽

Vol 47 (3) ◽

Author(s):

Kuan-Hung LIN ◽

Chun-Ping LU ◽

Jia-Wei CHAO ◽

Yi-Ping YU

Keyword(s):

Extraction Method ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Reducing Power ◽

Ultrasonic Extraction ◽

The Other ◽

Total Phenolic ◽

Myrica Rubra ◽

Ultrasonic Methods ◽

Anti Inflammatory

Chinese bayberry (Myrica rubra Sieb. et Zucc.) is an economically important medicinal plant with multiple uses. Two varieties ‘Dongkui Oriental Pearl’ (Dongkui for short) and acuminata ‘Nakai’ (Nakai for short) were used to compare and evaluate the antioxidant activities of hydroethanolic extracts of the fruit using ultrasonic and stirring extraction methods. Dongkui bayberry fruit extract (BFE) prepared using the ultrasonic method exhibited a significantly higher value for the total phenolic content (TPC) and had lower 50% inhibitory concentration (IC50) values of scavenging activities against 1,1-diphenyl-2- picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and hydrogen peroxide (H2O2), as well as reducing power compared to the other treatment. The TPC of the BFE was significantly correlated with its DPPH, ABTS, and H2O2 radical-scavenging and reducing power activities. Dongkui BFE at a concentration of 0.25 mg/mL exhibited significantly greater protection of RAW 264.7 mouse macrophages against H2O2-induced damage and lipopolysaccharide (LPS)-stimulated nitric oxide production by macrophages, and it displayed remarkable inhibitory effects compared to the other extracts using the ultrasonic extraction method. Furthermore, compared to the Nakai BFE, macrophages exposed to the Dongkui BFE by the ultrasonic extraction method significantly inhibited LPS-induced production of tumor necrosis factor-α at a concentration of the extract of 0.25 mg/mL. The antioxidant properties and anti-inflammatory and protective effects of BFE prepared by stirring and ultrasonic methods are discussed for the first time in this study. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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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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Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Molecules ◽

10.3390/molecules24010051 ◽

2018 ◽

Vol 24 (1) ◽

pp. 51 ◽

Cited By ~ 29

Author(s):

Zhongxi Li ◽

Jing Teng ◽

Yilu Lyu ◽

Xiaoqian Hu ◽

Yueliang Zhao ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Lactobacillus Plantarum ◽

Apple Juice ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Total Phenolic ◽

Phenolic Profile ◽

Chemical Models ◽

Phenolic And Flavonoid

The present study examined the effect of Lactobacillus plantarum ATCC14917 fermentation on the chemical composition and antioxidant activity of apple juice. Apple juice was fermented and examined of its antioxidant activity using chemical models and cellular antioxidant assay. Furthermore, the chemical composition of fermented apple juice was characterized by LC-MS/MS. Lactobacillus plantarum ATCC14917 fermentation showed an increase in DPPH and ABTS radical scavenging activity as well as cellular antioxidant activity of apple juice. However, fermentation decreased the total phenolic and flavonoid content. Subsequent LC-MS/MS analysis of the phenolic profile indicated that the content of 5-O-caffeoylquinic acid (5-CQA), quercetin, and phloretin with strong antioxidant activity was increased significantly after fermentation. The modified phenolic composition may contribute to the increased antioxidant activity of fermented apple juice. Our findings showed that Lactobacillus plantarum ATCC14917 fermentation may be an efficient way to enhance the bioavailability of phenolic compounds and to protect cells from oxidative stress.

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Phytocomplex Characterization and Biological Evaluation of Powdered Fruits and Leaves from Elaeagnus angustifolia

Molecules ◽

10.3390/molecules25092021 ◽

2020 ◽

Vol 25 (9) ◽

pp. 2021 ◽

Cited By ~ 2

Author(s):

Simone Carradori ◽

Francesco Cairone ◽

Stefania Garzoli ◽

Giancarlo Fabrizi ◽

Antonia Iazzetti ◽

...

Keyword(s):

Chemical Composition ◽

Radical Scavenging Activity ◽

Extraction Procedure ◽

Radical Scavenging ◽

Biological Evaluation ◽

Carotenoid Content ◽

Total Phenolic ◽

Volatile Fraction ◽

Elaeagnus Angustifolia ◽

Volatile Content

Fully ripe fruits and mature leaves of Elaeagnus angustifolia were harvested and analyzed by means of analytical and biological tests to better comprehend the chemical composition and therapeutic/nutraceutical potential of this plant. Fruits and leaves were dried and the obtained powders were analyzed to study their color character and (via headspace gas chromatography) describe the chemical profile. Subsequently, they were submitted to a chloroform–methanol extraction, to a hydroalcoholic extraction procedure assisted or not by microwaves, and to an extraction with supercritical CO2, assisted or not by ethanol as the co-solvent, to detect the polyphenolic and the volatile content. The resulting extracts were evaluated in terms of chlorophyll and carotenoid content, polyphenolic content, volatile fraction, total phenolic content, total flavonoid content, antioxidant activity, radical scavenging activity, and enzymatic inhibition activity. The results confirmed the correlation between the chemical composition and the high antioxidant potential of leaf extracts compared to the fruit extracts in terms of the phenolic and pigment content. A promising effect against tyrosinase emerged for all the extracts, suggesting a therapeutic/nutraceutical use for this plant. Conversely, the volatile content from both natural matrices was similar.

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Evaluation of the In Vitro Wound-Healing Activity and Phytochemical Characterization of Propolis and Honey

Applied Sciences ◽

10.3390/app10051845 ◽

2020 ◽

Vol 10 (5) ◽

pp. 1845 ◽

Cited By ~ 2

Author(s):

Alexandra M. Afonso ◽

Joana Gonçalves ◽

Ângelo Luís ◽

Eugenia Gallardo ◽

Ana Paula Duarte

Keyword(s):

Wound Healing ◽

Phenolic Compounds ◽

Protein Denaturation ◽

Radical Scavenging ◽

Total Phenolic ◽

Natural Substances ◽

Anti Inflammatory ◽

Free Radical Scavenging Assay ◽

Wound Healing Activity

Honey and propolis are natural substances produced by Apis mellifera that contain flavonoids, phenolic acids, and several other phytochemicals. The aim of this study was to phytochemically characterize three different types of honey and propolis, both separately and mixed, and to evaluate their wound-healing activity. Total phenolic compounds and flavonoids were determined using the Folin–Ciocalteu’s and aluminum chloride colorimetric methods, respectively. The antioxidant activity was evaluated by both the DPPH free radical scavenging assay and β-carotene bleaching test, and the anti-inflammatory activity was determined by a protein denaturation method. To evaluate the wound-healing activity of the samples, NHDF cells were subjected to a wound scratch assay. The obtained results showed that dark-brown honey presents a higher concentration of phenolic compounds and flavonoids, as well as higher antioxidant and anti-inflammatory activities. Propolis samples had the highest concentrations in bioactive compounds. Examining the microscopic images, it was possible to verify that the samples promote cell migration, demonstrating the wound-healing potential of honey and propolis.

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Anti-Inflammatory Effects of Liriope platyphylla in LPS-Stimulated Macrophages and Endotoxemic Mice

The American Journal of Chinese Medicine ◽

10.1142/s0192415x16500634 ◽

2016 ◽

Vol 44 (06) ◽

pp. 1127-1143 ◽

Cited By ~ 6

Author(s):

Min-Jee Kim ◽

Yung-Choon Yoo ◽

Nak-Yun Sung ◽

Julim Lee ◽

Seok-Rae Park ◽

...

Keyword(s):

Inflammatory Responses ◽

Radical Scavenging ◽

Water Extract ◽

Mitogen Activated Protein Kinase ◽

Total Phenolic ◽

Raw 264.7 ◽

In Vivo Models ◽

Liriope Platyphylla ◽

Anti Inflammatory

In the present study, the anti-inflammatory and antisepticemic activities of a water extract of Liriope platyphylla (LP) were investigated. We first estimated the scavenging activity of DPPH and the hydroxyl radical and total phenolic contents of LP. Results indicated that LP, a rich source of phenolic compounds, showed a remarkable radical scavenging capacity. A MTT assay showed that LP treatment did not affect the toxicity against the RAW 264.7 macrophage cells, up to the concentration of 500[Formula: see text][Formula: see text]g/mL. Treatment of LP significantly attenuated the production of inflammatory mediators, such as nitric oxide (NO), interleukin-6 (IL-6), tumor-necrosis factor (TNF)-[Formula: see text] and prostaglandin (PG)E2 in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages cells. Moreover, LP contributed to the down-regulation of inducible NO synthase (iNOS) and TNF-[Formula: see text] mRNA expression, as well as cyclooxygenase-2 (COX-2) protein expression. A western blotting assay further showed that LP inhibited activation of mitogen-activated protein kinase (MAPK) and nuclear factor (NF)-[Formula: see text]B. In an animal experiment using an LPS-induced septicemia model in C57BL/6 mice, oral administration of LP (40[Formula: see text]mg/kg body weight) markedly reduced the level of TNF-[Formula: see text] and IL-6 in serum and protected against LPS-induced lethal shock in mice. Taken together, the results of treatments of LP on inhibited LPS-induced inflammatory responses in both in vitro and in vivo models and indicate it may be a promising neutraceutical or medicinal agent to prevent or cure inflammation-related disease.

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Chemical composition, anti-inflammatory, molluscicidal and free-radical scavenging activities of the leaves ofFicus radicans‘Variegata’ (Moraceae)

Natural Product Research ◽

10.1080/14786411003754223 ◽

2012 ◽

Vol 26 (4) ◽

pp. 323-330 ◽

Cited By ~ 3

Author(s):

Maria Augusta Naressi ◽

Marcos Alessandro dos Santos Ribeiro ◽

Ciomar Aparecida Bersani-Amado ◽

Maria Lucilia M. Zamuner ◽

Willian Ferreira da Costa ◽

...

Keyword(s):

Free Radical ◽

Chemical Composition ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Anti Inflammatory ◽

Free Radical Scavenging Activities

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Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components

Foods ◽

10.3390/foods7080124 ◽

2018 ◽

Vol 7 (8) ◽

pp. 124 ◽

Cited By ~ 5

Author(s):

Luis Díaz-Batalla ◽

Juan Hernández-Uribe ◽

Roberto Gutiérrez-Dorado ◽

Alejandro Téllez-Jurado ◽

Javier Castro-Rosas ◽

...

Keyword(s):

Water Solubility ◽

Radical Scavenging ◽

Extrusion Process ◽

Total Phenolic ◽

Extrusion Cooking ◽

Bioactive Components ◽

Legume Tree ◽

Seed Flour ◽

Scavenging Capacity ◽

Limiting Amino Acid

Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential. In the present work, mesquite seed flour is described in terms of its nutritional value, as well as the effect of extrusion cooking on its bioactive components. Mesquite seed flour is rich in fiber (7.73 g/100 g) and protein (36.51 g/100 g), with valine as the only limiting amino acid. Total phenolic compound contents in raw and extruded seed flour were 6.68 and 6.46 mg of gallic acid equivalents/g (mg GAE/g), respectively. 2-2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity values in raw and extruded seed flour were 9.11 and 9.32 mg of ascorbic acid equivalent/g (mg AAE/g), respectively. The absorbance at 290 nm, as an indicator of generation of Maillard reaction product (MRP), was the same for raw and extruded samples. Apigenin was the only flavonoid found in mesquite seed flour (41.6 mg/kg) and was stable in the extrusion process. The water absorption index (WAI) and water solubility index (WSI) were changed significantly during extrusion. The expansion of mesquite seed flour extrudates was null due to the high protein and fiber content in the sample. Extrusion cooking of mesquite seed flour is a useful form of technology for the industrialization of this underutilized and nutritionally valuable legume.

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Antioxidant, Anti-Inflammatory and Antibacterial Activities of the Seeds of A Sri Lankan Variety of Carica Papaya

Biomedical & Pharmacology Journal ◽

10.13005/bpj/1673 ◽

2019 ◽

Vol 12 (2) ◽

pp. 539-547

Author(s):

Akshani Anjula Wijesooriya ◽

Srianthie A. Deraniyagala ◽

Chamari M. Hettiarachchi

Keyword(s):

Ascorbic Acid ◽

Phenolic Content ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Reducing Power ◽

Total Phenolic ◽

Sri Lankan ◽

Scavenging Activity ◽

Flavonoid Content ◽

Anti Inflammatory

Plant based remedies are of much importance in healthcare due to low side effects. The effective constituents contained in seeds of a papaya have not been utilized efficiently in the production of medicines. The purpose of this study was driven towards determining the total phenolic content, total flavonoid content, antioxidant capacity, anti-inflammatory activity and antibacterial properties of the aqueous seeds extract of a Sri Lankan variety (Red Lady) of papaya (AESP). The AESP prepared according to the method of “Kasaya” in Ayurvedic medicine was used for the investigations according to standard procedures. Total phenolic content and the total flavonoid content of the AESP were 13.5±2.2 mg (pyrogallol equivalence)/g and 315.9±104.6 mg (quercetin equivalence)/g respectively. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of AESP ranged from 12.4% to 81.2% for concentrations of 1.0-20.0 mg/ml; ascorbic acid gave 31.7% - 91.9% activity. The AESP displayed strong reducing power compared to ascorbic acid in the reducing power assay. The hydroxyl radical scavenging activity of the AESP ranged from 6.6% to 69.1% for concentrations ranging from 20.0-95.0 mg/ml; ascorbic acid activity was 37.7%-74.9%. The nitric oxide radical scavenging activity of AESP was 23.9%-62.7% for concentrations of 2.0-20.0 µg/ml; ascorbic acid gave 26.8%-63.5% activity. AESP concentrations ranging from 75.0-150.0 µg/ml exhibited human red blood cell (HRBC) membrane stabilization protection of 15.5%-22.7% compared to 50.8%-58.4% for aspirin. The AESP showed antibacterial activity against Bacillus subtilis and Staphylococcus aureus bacterial species. AESP possess promising antioxidant, anti-inflammatory and antibacterial activity. The aqueous decoction of the discarded seeds of papaya would facilitate remedies for many diseases in which radicals are implicated as well as assist against certain bacterial infections and also has an anti-inflammatory potential.

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