scholarly journals Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1377 ◽  
Author(s):  
Joanna Kobus-Cisowska ◽  
Daria Szymanowska-Powałowska ◽  
Oskar Szczepaniak ◽  
Dominik Kmiecik ◽  
Monika Przeor ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Ethanol Extract ◽  
Humulus Lupulus ◽  
Raw Material ◽  
In Vitro Tests ◽  
Humulus Lupulus L ◽  
Health Promoting ◽  
In Vitro Effects ◽  
Ethanol Extracts

Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health potential of hop cone extracts obtained from three cultivars (Magnum, Lubelski, and Marynka). The results showed that the cones of Magnum cultivar demonstrated the highest biological activity. The sum of phenolic acids and flavonols in ethanol extract was the highest for this variety and was equal 4903.5 µg/g dw. Ethanol extracts of Magnum cultivars showed the highest degree of iron ion chelation (55.43–88.76%) as well as the activity against 1,1-diphenyl-2-picrylhydrazyl radical (4.75 mmol Tx/g dw). Hop cone extracts as cholinesterase inhibitors showed high potential for aqueous variants. In terms of antimicrobial activity, all investigated extracts demonstrated strong inhibition against Staphylococcus aureus and Staphylococcus epidermidis, with the Magnum cultivar showing the strongest inhibition. Owing to the biofunctional features of hop cone, it can be concluded that it is an attractive raw material with pro-health potential that can be used much more widely in food technology. However, it should be noted that toxicological tests and in vitro tests must be carried out before the raw material is used in food production.

scholarly journals Polyphenols and Sesquiterpene Lactones from Artichoke Heads: Modulation of Starch Digestion, Gut Bioaccessibility, and Bioavailability following In Vitro Digestion and Large Intestine Fermentation

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 306 ◽  
Author(s):  
Gabriele Rocchetti ◽  
Gianluca Giuberti ◽  
Franco Lucchini ◽  
Luigi Lucini
Keyword(s):  
Large Intestine ◽  
Phenolic Acids ◽  
Sesquiterpene Lactones ◽  
In Vitro Digestion ◽  
Raw Material ◽  
Health Promoting ◽  
Derivatives Of ◽  
High Bioavailability

Artichoke is a relevant source of health-promoting compounds such as polyphenols and sesquiterpene lactones. In this study, the bioaccessibility and gut bioavailability of artichoke constituents were evaluated by combining in vitro digestion and large intestine fermentation, metabolomics, and Caco-2 human intestinal cells model. Moreover, the ability of artichoke polyphenols to modulate the in vitro starch digestibility was also explored. An untargeted metabolomic approach based on liquid chromatography quadrupole-time-of-flight (UHPLC/QTOF) mass spectrometry coupled with multivariate statistics was used to comprehensively screen the phytochemical composition of raw, digested, and fermented artichoke. Overall, a large abundance of phenolic acids and sesquiterpene lactones was detected, being 13.77 and 11.99 mg·g−1, respectively. After 20 h of in vitro large intestine fermentation, a decrease in polyphenols and sesquiterpene lactones content was observed. The most abundant compounds characterizing the raw material (i.e., chlorogenic acid and cynaropicrin equivalents) showed an average % bioaccessibility of 1.6%. The highest % bioaccessibility values were recorded for flavonoids such as anthocyanin and flavone equivalents (on average, 13.6%). However, the relatively high bioavailability values recorded for flavonols, phenolic acids, and sesquiterpene lactones (from 71.6% up to 82.4%) demonstrated that these compounds are able to be transported through the Caco-2 monolayer. The phenolic compounds having the highest permeation rates through the Caco-2 model included low molecular weight phenolics such as tyrosol and 4-ethylcatechol; the isoflavonoids 3′-O-methylviolanone, equol 4′-O-glucuronide, and hydroxyisoflavone; together with the methyl and acetyl derivatives of glycosylated anthocyanins. Therefore, although human in vivo confirmatory trials are deemed possible, current findings provide insights into the mechanistic effects underlying artichoke polyphenols and sesquiterpenoids bioavailability following gastrointestinal and large intestine processes.

scholarly journals FLAVONOLS HPLC ANALYSIS, IN VITRO BIOLOGICAL ACTIVITIES IN SELECTED HUMULUS LUPULUS L. GENOTYPES

2013 ◽  
Vol 12 (2) ◽  
pp. 129-140
Author(s):  
Maria Maliarova ◽  
Tibor Maliar ◽  
Jana Girmanova ◽  
Jozef Lehotay ◽  
Jan Kraic
Keyword(s):  
Biological Activities ◽  
Humulus Lupulus ◽  
Point Of View ◽  
Raw Material ◽  
Humulus Lupulus L ◽  
Bitter Acids ◽  
High Level ◽  
Beer Production ◽  
Structural Classes

Abstract The Humulus lupulus L. is well known as necessary raw material for beer production. The main structural classes of chemical compounds identified from hop cones include terpenes, bitter acids, prenylated chalcones, and flavonol glycosides. They were subjects of presented work. The content of quercetin was found in the range 490 - 1092 μg/g and that of kaempferol from 218 to 568 μg/g of the dry hop cones. The content of isorhamnetin was very low in all varieties. From biological activities in vitro point of view, relative high level of inhibition activity was observed for six hop genotypes - Zlatan, Lučan, and the Oswald's clones 31, 70, 71, 72, 114 on both enzymes thrombin and urokinase, but without correlation to analyzed flavonols content. In spite of this, antioxidant activity, measured by both the BCLM and HPE methods, was found high and seem to be in correlation with content of analyzed flavonols. Particularly the Oswald's clone 114 expressed very potent biological activities. In general, obtained results indicate that hop cones are valuable material also for other application others than beer production.

Evaluation of Snake Venom’s PhospholipaseA2 Enzyme Inhibition Activity of Cyphostemma adenocoule

2020 ◽  
Vol 14 (3) ◽  
pp. 196-202
Author(s):  
Atul Kaushik ◽  
Teamrat S. Tesfai ◽  
Daniel K. Barkh ◽  
Furtuna K. Ghebremeskel ◽  
Habtom G. Zerihun ◽  
...  
Keyword(s):  
Enzyme Inhibition ◽  
Snake Venom ◽  
Ethanol Extract ◽  
Egg Yolk ◽  
Chloroform Extract ◽  
Inhibition Activity ◽  
Traditional Use ◽  
Snake Bites ◽  
Ethanol Extracts

Background: A snake bite is fundamentally an injury often resulting in puncture wounds meted out by the animal's fangs and occasionally resulting in envenomation. Rate of snake bites around 5,400,000 bites per year leads to over 2,500,000 envenomings and around 125,000 fatal cases annually. Snake venom enzymes are rich in metalloproteinases, phospholipaseA2, proteinases, acetylcholinesterases and hyaluronidases. Objective: Cyphostemma adenocoule is traditionally being used for the treatment of snake bites in Eritrea. The present research was aimed at evaluating the snake venom enzyme inhibition activity of C. adenocoule against puff adder venom and developing a base for the traditional use of the plant against snakebites in Eritrea. Methods: The anti-venom activity of C. adenocoule was assessed in-vitro through phospholipaseA2 enzyme inhibition assay using egg yolk as a cell. The ethanol and chloroform extracts of C. adenocoule showed in vitro anti phospholipase A2 activity, whereas the water extracts of the plant showed no activity. Results: Among the extracts of C. adenocoule, the highest percentage of inhibition was obtained from chloroform extract (95.55% at 100mg/ml). The extract showed prominent activity at different concentrations (34.7% at10mg/ml, 48.8% at 20mg/ml, 54.8% at 40mg/ml, 60.9% at 60mg/ml, 80.5% at 80mg /ml). The ethanol extract also showed certain activity at various concentrations (25.22% at10mg/ml, 14.78% at 20mg/ml, 2.6% at40mg/ml). The activity of the chloroform extracts increases as concentration increases, whereas the activity of the ethanol extracts decreases as concentration increases. The aqueous extract of C. adenocoule did not show any activity at all concentrations. Conclusion: In this study, the chloroform and ethanol extracts of the plant inhibited the enzyme of interest and thus proved the efficacy of anti-snake venom activity of the plant.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

scholarly journals In vitro effects of phenolic acids and IgY immunoglobulins on aspects of rumen fermentation

2019 ◽  
Vol 24 (3) ◽  
pp. 513-521
Author(s):  
MIHAELA BERCHEZ ◽  
◽  
ADRIANA CRISTINA URCAN ◽  
NICOLAE CORCIONIVOSCHI ◽  
ADRIANA CRISTE
Keyword(s):  
Phenolic Acids ◽  
Rumen Fermentation ◽  
In Vitro Effects

scholarly journals Reduced bioavailability of cyclosporine A in rats by mung bean seed coat extract

2014 ◽  
Vol 50 (3) ◽  
pp. 591-597
Author(s):  
Xiping Li ◽  
Ping Gao ◽  
Chengliang Zhang ◽  
Tao Wu ◽  
Yanjiao Xu ◽  
...  
Keyword(s):  
Seed Coat ◽  
Cyclosporine A ◽  
Mung Bean ◽  
Ethanol Extract ◽  
Blood Levels ◽  
Bean Seed ◽  
Ionization Source ◽  
Ethanol Extracts ◽  
T Values

Mung bean seed coat (MBSC) is a healthcare product in Asian countries. The aim of this study was to investigate the effect of an MBSC ethanol extract on the bioavailability of cyclosporine A (CsA) in rats. Rats were orally dosed with CsA alone or in combination with MBSC ethanol extracts (500 mg/kg, p.o.). The blood levels of CsA were assayed by liquid chromatography with an electrospray ionization source and tandem mass spectrometry (LC-MS/MS). The everted rat intestinal sac technique was used to determine the influence of MBSC on the absorption of CsA. The results reveal that combined CsA intake with MBSC decreased the Cmax, AUC0-t, t1/2z and MRT0-t values of CsA by 24.96%, 47.28%, 34.73% and 23.58%, respectively (P<0.05), and significantly raised the CL/F by 51.97% (P<0.01). The in vitro results demonstrated that significantly less CsA was absorbed (P<0.05). The overall results indicate that after being concomitantly ingested, MBSC reduced the bioavailability of CsA, at least partially, in the absorption phase.

New Chalcones from Hop Humulus lupulus L.

1999 ◽  
Vol 54 (7-8) ◽  
pp. 610-612 ◽  
Author(s):  
Nicole Etteldorf ◽  
Nadine Etteldorf ◽  
Hans Becker
Keyword(s):  
Ethanol Extract ◽  
Humulus Lupulus ◽  
Humulus Lupulus L ◽  
New Compounds

Abstract Eight known flavonoids were isolated from an ethanol extract of hop cones (Humulus lupulus L., Cannabaceae) together with two new hop chalcones. The new compounds were identified as a,β-dihydroxanthohumol and iso-dehydrocycloxanthohumol hydrate

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