scholarly journals Anti-inflammatory activity of a water-soluble polysaccharide from the roots of purple sweet potato

RSC Advances ◽  
2020 ◽  
Vol 10 (65) ◽  
pp. 39673-39686
Author(s):  
Jian Sun ◽  
Yarun Gou ◽  
Jun Liu ◽  
Hong Chen ◽  
Juan Kan ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Sweet Potato ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Water Soluble ◽  
Defense System ◽  
System P ◽  
Soluble Polysaccharide ◽  
Anti Inflammatory ◽  
Purple Sweet Potato

A water-soluble polysaccharide from purple sweet potato roots played anti-inflammatory roles by regulating inflammatory cytokines, gut microbiota and antioxidant defense system.

Potential neuroprotection of wheat alkylresorcinols in hippocampal neurons via Nrf2/ARE pathway

2020 ◽  
Vol 11 (11) ◽  
pp. 10161-10169
Author(s):  
Fengjiao Fan ◽  
Yanyu Zou ◽  
Yong Fang ◽  
Peng Li ◽  
Ji Xia ◽  
...  
Keyword(s):  
Hippocampal Neurons ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Defense System ◽  
System P ◽  
Endogenous Antioxidant

Neuroprotection of Wheat Alkylresorcinols by Modulating Endogenous Antioxidant Defense System.

Anti-inflammatory effects of purple sweet potato anthocyanin extract in DSS-induced colitis: modulation of commensal bacteria and attenuated bacterial intestinal infection

2021 ◽  
Author(s):  
jingjing Mu ◽  
jingwen xu ◽  
linlin wang ◽  
Caifa Chen ◽  
Ping Chen
Keyword(s):  
Gut Microbiota ◽  
Sweet Potato ◽  
Inflammatory Bowel Diseases ◽  
Commensal Bacteria ◽  
Intestinal Infection ◽  
Beneficial Effects ◽  
Bowel Diseases ◽  
Inflammatory Bowel ◽  
Anti Inflammatory ◽  
Purple Sweet Potato

The purple sweet potato anthocyanin has been acknowledged for its beneficial effects on human inflammatory bowel diseases (IBD). Although the ability of anthocyanin in modulating gut microbiota has been reported,...

Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice

2021 ◽  
Author(s):  
Wen Nie ◽  
Ye-ye Du ◽  
Fei-ran Xu ◽  
Kai Zhou ◽  
Zhao-ming Wang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gut Microbiota ◽  
Liver Damage ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Bioactive Peptide ◽  
Defense System ◽  
Stress Injury ◽  
Jinhua Ham ◽  
And Oxidative Stress

Lys-Arg-Gln-Lys-Tyr-Asp bioactive peptide in JHP prevent ALD by regulating gut microbiota, upregulating the expression of the NRF2/HO-1 antioxidant defense system and reducing oxidative stress injury in liver cells.

scholarly journals Isoastragaloside I suppresses LPS-induced tight junction disruption and monocyte adhesion on bEnd.3 cells via an activating Nrf2 antioxidant defense system

RSC Advances ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 464-471 ◽  
Author(s):  
Hong-Li Li ◽  
Jin-Mei Jin ◽  
Chun Yang ◽  
Ping Wang ◽  
Fei Huang ◽  
...  
Keyword(s):  
Inflammatory Response ◽  
Tight Junction ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Monocyte Adhesion ◽  
Defense System ◽  
System P ◽  
Tight Junction Disruption

ISOI rescued TJs disruption from ROS induced by LPS in bEnd.3 cells. ISOI ameliorated inflammatory response and decreased monocyte adhesion onto bEnd.3 cells induced with LPS. ISOI protected BBB integrity through activating Nrf2 antioxidant pathway.

scholarly journals БІОЛОГІЧНЕ ЗНАЧЕННЯ СИСТЕМИ АНТИОКСИДАНТНОГО ЗАХИСТУ ОРГАНІЗМУ ТВАРИН

2016 ◽  
Vol 18 (2(66)) ◽  
pp. 100-112 ◽  
Author(s):  
Y.Y. Lavryshyn ◽  
I.S. Varkholyak ◽  
T.V. Martyschuk ◽  
Z.А. Guta ◽  
L.B. Ivankiv
Keyword(s):  
Glutathione Peroxidase ◽  
Glutathione Reductase ◽  
Antioxidant System ◽  
Antioxidant Defense ◽  
Glutathione Transferase ◽  
Antioxidant Defense System ◽  
Chemical Substance ◽  
Water Soluble ◽  
Defense System ◽  
Hormone Synthesis

In the review of  the literature it was generalized the data due to the classification and characterization of antioxidant protection system of animals body. This model combines a number of different by its nature substances. Each of the components of the antioxidant system operates in close relationship with its other structural elements, harmoniously, and in many cases complements and in many cases - enhances the action of each other. Glutathione system forms functional basis of antioxidant defense system, constituent elements of which has its own glutathione and enzymes, which catalyze the reaction of its reverse transformation (oxidation ↔ recovery). Glutathione peroxidase, glutathione reductase and glucose-6-phosphate dehydrogenase are attributed to these enzymes.Most researchers conventionally distributed antioxidant defense system in enzyme and non-enzyme. Catalase, superoxide dismutase, glutathione peroxidase, glutathione reductase, glutathione transferase and other enzymes are included to enzymatic link of antioxidant defense system. Fat-soluble vitamins A, E and K, water-soluble vitamins C and PP, biogenic amines, glutathione, carotenoids, ubiquinone, sterols are included to  non-enzyme system. As the enzyme, as non-enzyme antioxidant defense system is present in the bloodstream. The activity of enzymatic antioxidant system is well regulated and depends on the age of the animals, physiological condition, the dynamics of hormone, synthesis intensity of antioxidant enzyme, pH  medium, the presence of coenzymes, inhibitors, activators, and other factors. Non-enzyme link of antioxidant system does not need so many regulators as the most chemical substance - antioxidant - enters into chemical reaction with the radical. The rate of reaction may be only changed.

scholarly journals Chicoric acid supplementation ameliorates cognitive impairment induced by oxidative stress via promotion of antioxidant defense system

RSC Advances ◽  
2017 ◽  
Vol 7 (57) ◽  
pp. 36149-36162 ◽  
Author(s):  
Yutang Wang ◽  
Zhijun Diao ◽  
Jing Li ◽  
Bo Ren ◽  
Di Zhu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Cognitive Impairment ◽  
Memory Impairment ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Defense System ◽  
Acid Supplementation ◽  
Chicoric Acid ◽  
System P ◽  
And Oxidative Stress

Illustration of effects of chicoric acid on neuroprotection againstd-gal-induced memory impairmentviainflammation and oxidative stress.

Aqueous extract of berry (Plinia jaboticaba)byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats

2018 ◽  
Vol 43 (2) ◽  
pp. e12705 ◽  
Author(s):  
Juliana Kelly da Silva-Maia ◽  
Angela Giovana Batista ◽  
Luiz Claudio Correa ◽  
Glaucia Carielo Lima ◽  
Stanislau Bogusz Junior ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Aqueous Extract ◽  
Antioxidant Defense ◽  
Antioxidant Defense System ◽  
Defense System

scholarly journals Mutu gizi dan daya terima es krim indeks glikemik rendah berbahan polisakarida larut air umbi gembili (Dioscorea esculenta) dan tepung ubi jalar ungu (Ipomoea Batatas L. Poir)

2021 ◽  
Vol 12 (1) ◽  
pp. 79-91
Author(s):  
I Komang Suwita ◽  
Juin Hadisuyitno
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Carbohydrate Content ◽  
Water Soluble ◽  
Substitution Treatment ◽  
Potato Flour ◽  
Soluble Polysaccharide ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Background: The development of ice cream products by adding certain ingredients such as fiber can improve the quality of the product as a healthy food. Research pur¬poses: This study aims to analyze the effect of the water-soluble polysaccharide substi¬tution of gembili tubers with purple sweet potato flour on nutritional quality, physico-chemical properties, and organoleptic quality of ice cream. Method: This study used a completely randomized design (CRD), consists of four levels, namely control (P0) and water-soluble polysaccharide substitution treatment of gembili tubers with purple sweet potato flour; P1, P2, P3 with three replications each. Results and Discussion: The results of the research on ice cream substitution of water-soluble polysaccharide of gembili tubers with purple sweet potato flour showed a significant effect (P <0.05) on ash, protein, and carbohydrate content, and there was no significant effect on mois¬ture content and energy value. Caused increase in the volume of ice cream products at all levels of substitution treatment (P0, P1, P2, and P3). P0 was the ice cream prod¬uct with the highest increase (2,057 times, and then P3 (1,933 times). In the treatment of ice cream, water-soluble polysaccharide substitution of gembili tubers with purple sweet potato flour, there was a change in the ash, protein, fat, carbohydrate content. energy and increased fiber content. Conclusion: The best level of treatment based on the effectiveness index is P3.

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