scholarly journals Green Pepper (Piper nigrum L.) Extract Suppresses Oxidative Stress and LPS-Induced Inflammation via Regulation of JNK Signaling Pathways

2020 ◽  
Vol 10 (7) ◽  
pp. 2519
Author(s):  
Dae Won Kim ◽  
Min Jeong Kim ◽  
Youngjae Shin ◽  
Sung Keun Jung ◽  
Young-Jun Kim
Keyword(s):  
Sri Lanka ◽  
High Performance ◽  
Radical Scavenging ◽  
Inhibitory Effect ◽  
Black Pepper ◽  
Raw 264.7 Cells ◽  
Piper Nigrum ◽  
Green Pepper ◽  
Inflammatory Stress ◽  
Nitrite Production

In this study, we compared the physicochemical properties and the antioxidant capacities of black and green pepper. Green pepper from India (GPI) and Sri Lanka (GPS) had higher Hunter L* and b* values and lower a* values than black pepper from India (BPI) and Sri Lanka (BPS). The contents of chlorophyll a and b, flavonoids, and phenolic compounds in GPI and GPS were higher than those in BPI and BPS. The peppercorns showed the following decreasing order of 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging capacities: GPI > GPS > BPI > BPS. High-performance liquid chromatography showed that the highest piperine content was present in GPI (8613.27 ± 45.86 mg/100 g). We further investigated the anti-inflammatory capacity of the green pepper. GPS and GPI significantly suppressed lipopolysaccharide (LPS)-induced nitrite production and inducible nitric oxide synthase expression without being cytotoxic to RAW 264.7 cells. GPS and GPI also suppressed the LPS-induced phosphorylation of mitogen-activated protein kinases, but not p65. GPS had a higher inhibitory effect on LPS-induced c-Jun phosphorylation and translocation from the cytosol to the nucleus than GPI. Thus, the findings of our study suggest that green pepper has the potential to be an effective nutraceutical against oxidative and inflammatory stress.

scholarly journals Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1062
Author(s):  
Min Jeong Kim ◽  
Dae Won Kim ◽  
Ju Gyeong Kim ◽  
Youngjae Shin ◽  
Sung Keun Jung ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Chemical Properties ◽  
Black Pepper ◽  
Ultraviolet B ◽  
Piper Nigrum ◽  
Total Phenolic ◽  
Heme Oxygenase 1 ◽  
Schinus Molle ◽  
Nitrite Production ◽  
Anti Inflammatory

Here, we compared the chemical properties and antioxidant effects of black pepper (Piper nigrum L.) and pink pepper (Schinus molle L.). Additionally, the antioxidant and anti-inflammatory capacities of pink pepper were measured to determine nutraceutical potential. Pink peppers from Brazil (PPB), India (PPI), and Sri Lanka (PPS) had higher Hunter a* (redness) values and lower L* (lightness) and b* (yellowness) values than black pepper from Vietnam (BPV). Fructose and glucose were detected in PPB, PPI, and PPS, but not in BPV. PPB, PPI, and PPS had greater 2,2-diphenyl-1-picrylhydrazyl and 3-ethylbenzothiazoline-6-sulphonic acid radical scavenging stabilities and higher total phenolic contents than BPV. BPV had higher levels of piperine than the pink peppers. Gallic acid, protocatechuic acid, epicatechin, and p-coumaric acid were detected only in the three pink peppers. PPB significantly suppressed lipopolysaccharide-induced reactive oxygen species production with increased Nrf2 translocation from cytosol to nucleus and heme oxygenase-1 expression. PPB and PPS significantly suppressed lipopolysaccharide-induced nitrite production and nitric oxide synthase expression by suppressing phosphorylation of p38 without affecting cell viability. Additionally, PPB and PPS significantly suppressed ultraviolet B-induced cyclooxygenase-2 expression by affecting the phosphorylation of ERK1/2 without cell cytotoxicity. These results suggest that pink pepper is a potential nutraceutical against oxidative and inflammatory stress.

scholarly journals Combining Normal/Reversed-Phase HPTLC with Univariate Calibration for the Piperine Quantification with Traditional and Ultrasound-Assisted Extracts of Various Food Spices of Piper nigrum L. under Green Analytical Chemistry Viewpoint

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 732
Author(s):  
Mohammed H. Alqarni ◽  
Prawez Alam ◽  
Ahmed I. Foudah ◽  
Magdy M. Muharram ◽  
Faiyaz Shakeel
Keyword(s):  
Analytical Chemistry ◽  
High Performance ◽  
Black Pepper ◽  
Reversed Phase ◽  
Normal Phase ◽  
Piper Nigrum ◽  
Green Analytical Chemistry ◽  
Pharmaceutical Samples ◽  
Analytical Technique ◽  
Ultrasound Assisted

Due to unavailability of sustainable analytical techniques for the quantitation of piperine (PPN) in food and pharmaceutical samples, there was a need to develop a rapid and sensitive sustainable analytical technique for the quantitation of PPN. Therefore, the current research presents a fast and highly sensitive normal/reversed-phase high-performance thin-layer chromatography (HPTLC) technique with classical univariate calibration for the quantitation of PPN in various food spices of black pepper with traditional (TE) and ultrasound-assisted extracts (UBE) of various food spices of Piper nigrum L. under green analytical chemistry viewpoint. The amount of PPN in TE of four different spices of black pepper—namely BPMH, BPLU, BPSH, and BPPA—was found to be 309.53, 304.97, 282.82, and 232.73 mg g−1, respectively using a sustainable normal-phase HPTLC technique. However, the amount of PPN in UBE of BPMH, BPLU, BPSH, and BPPA was recorded as 318.52, 314.60, 292.41, and 241.82 mg g−1, respectively using a sustainable normal phase HPTLC technique. The greenness of normal/reversed-phase HPTLC technique was predicted using AGREE metric approach. The eco-scale was found to be 0.90, suggested excellent greenness of normal/reversed-phase technique. UBE of PPN was also found to be superior over TE of PPN. Overall, the results of this research suggested that the proposed normal/reversed-phase densitometry technique could be effectively used for the quantitation of PPN in food and pharmaceutical samples.

Fermentation Improves Anti-Inflammatory Effect of Sipjeondaebotang on LPS-Stimulated RAW 264.7 Cells

2012 ◽  
Vol 40 (04) ◽  
pp. 813-831 ◽  
Author(s):  
You-Chang Oh ◽  
Won-Kyung Cho ◽  
Yun Hee Jeong ◽  
Ga Young Im ◽  
Min Cheol Yang ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Inflammatory Mediators ◽  
High Performance ◽  
Biological Effects ◽  
Inhibitory Effect ◽  
Raw 264.7 Cells ◽  
Raw 264.7 ◽  
Tnf Α ◽  
Cox 2 ◽  
Anti Inflammatory

Sipjeondaebotang (SJ) has been used as a traditional drug in east-Asian countries. In this study, to provide insight into the biological effects of SJ and SJ fermented by Lactobacillus, we investigated their effects on lipopolysaccharide (LPS)-mediated inflammation in macrophages. The investigation was focused on whether SJ and fermented SJ could inhibit the production of pro-inflammatory mediators such as prostaglandin (PG) E2 and nitric oxide (NO) as well as the expressions of cyclooxygenase (COX)-2, inducible nitric oxide synthase (iNOS), tumor necrosis factor (TNF)-α, mitogen-activated protein kinases (MAPKs) and nuclear factor (NF)-κB in LPS-stimulated RAW 264.7 cells. We found that SJ modestly inhibited LPS-induced PGE2, NO and TNF-α production as well as the expressions of COX-2 and iNOS. Interestingly, fermentation significantly increased its inhibitory effect on the expression of all pro-inflammatory mediators. Furthermore, fermented SJ exhibited increased inhibition of p38 MAPK and c-Jun NH2-terminal kinase (JNK) MAPK phosphorylation as well as NF-κB p65 translocation by reduced IκBα degradation compared with either untreated controls or unfermented SJ. High performance liquid chromatography (HPLC) analysis showed fermentation by Lactobacillus increases liquiritigenin and cinnamyl alcohol contained in SJ, which are known for their anti-inflammatory activities. Finally, SJ fermented by Lactobacillus exerted potent anti-inflammatory activity by inhibiting MAPK and NF-κB signaling in RAW 264.7 cells.

scholarly journals Coreolanceolins A–E, New Flavanones from the Flowers of Coreopsis lanceolate, and Their Antioxidant and Anti-Inflammatory Effects

Antioxidants ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 539 ◽  
Author(s):  
Hyoung-Geun Kim ◽  
Young Sung Jung ◽  
Seon Min Oh ◽  
Hyun-Ji Oh ◽  
Jung-Hwan Ko ◽  
...  
Keyword(s):  
High Performance ◽  
Radical Scavenging ◽  
Reversed Phase ◽  
Raw 264.7 Cells ◽  
Flavonoid Content ◽  
Spectroscopic Analyses ◽  
Water Fractions ◽  
Preliminary Study ◽  
Organic Fractions ◽  
Anti Inflammatory

(1) Background: Many flavonoids derived from natural sources have been reported to exhibit antioxidant and anti-inflammatory effects. Our preliminary study suggested that Coreopsis lanceolata flowers (CLFs) include high flavonoid content; (2) Methods: CLFs were extracted in 80% (v/v) aqueous methanol and fractionated into ethyl acetate, n-butanol, and water fractions. Repeated column chromatographies for the organic fractions led to the isolation of seven flavanones. Quantitative analysis of the flavanones was carried out using reversed-phase high-performance liquid chromatography. All flavanones were evaluated for their antioxidant and pro-inflammatory inhibition effects; (3) Results: Spectroscopic analyses revealed the chemical structure of five new flavanones, coreolanceolins A–E, and two known ones. The content of the seven flavanones in extracts were determined from 0.8 ± 0.1 to 38.8 ± 0.3 mg/g. All flavanones showed radical scavenging activities (respectively 104.3 ± 1.9 to 20.5 ± 0.3 mg vitamin C equivalents (VCE)/100 mg and 1278.6 ± 26.8 to 325.6 ± 0.2 mg VCE/100 mg) in the DPPH and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays and recovery activities in Caco-2 (59.7 to 41.1%), RAW264.7 (87.8 to 56.0%), and PC-12 (100.5 to 69.9%) cells against reactive oxygen species. Furthermore, all flavanones suppressed nitric oxide production (99.5% to 37.3%) and reduced iNOS and COX-2 expression in lipopolysaccharide-treated RAW 264.7 cells; (4) Conclusions: Five new and two known flavanones were isolated from CLF, and most of them showed high antioxidant and pro-inflammatory inhibition effects.

Physicochemical Properties of Selected Local Medicinal Soups Consumed in Southwest Nigeria

2020 ◽  
pp. 1-6
Author(s):  
Buraimoh Samuel Osaretin ◽  
◽  
Adeniyi Adejoke Deborah ◽  
Keyword(s):  
Mineral Content ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Titratable Acidity ◽  
Black Pepper ◽  
Sodium Content ◽  
Piper Nigrum ◽  
Total Titratable Acidity ◽  
Southwest Nigeria

Cottonseed (Gossypium herbaceum), bitter leaf (Vernonia) amydalina), cashew leaf (Anacardium occidentale), Piper nigrum (black pepper) and scent leaf (Ocimumgratissimum) are major ingredients used in preparation of the local soups namely; ‘koroowu soup’, ‘black soup’, ‘cashew leaf soup’ and ‘ewe luje soup’ consumed in certain parts of Nigeria. The ingredients for the soups were sorted according to the local preparations, separately blended into a paste and were either cooked or uncooked. The pastes were subjected to physicochemical (proximate, pH, total titratable acidity, mineral, phytochemical, antioxidant) and antimicrobial assays. The results showed that the cooked and uncooked pastes from these soups had pH ranged from 4.38-5.89, total titratable acidity (TTA) (0.05%-0.37%), moisture (9.30%-24.75%) and ash content (3.41%-7.17%). However, it was observed that the soup pastes were high in protein (10.39%-12.64%), fibre (13.82%-20.48%) and fat (21.11%-34.47%). The mineral content of the soups revealed that calcium ranged from 1.24ppm8.74 ppm, zinc (1.3 ppm-1.65 ppm), potassium (4.04 ppm-20.94 ppm) and sodium content (14.27 ppm-67.00 ppm). The phytochemical composition of the pastes showed that saponin (4.59mg/g-62.91 mg/g) was the highest, followed by phytate (15.24 mg/g-61.39 mg/g), alkaloid (0mg/g-27.84 mg/g), tannin (2.39 mg/g-6.57 mg/g), oxalate (0.72 mg/g-2.12 mg/g). The soup samples were found to exhibit free radical scavenging property (DPPH) of 30.0%-100%, 2,2’-azino-bis(3-methylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging ability (70.0-100%), and ferric reducing power (2.73 mg/g-20 mg/g). However, the aqueous extract from the soup pastes could not inhibit the growth of microorganism tested. Further studies should be carried out to identify the bioactive compounds responsible for the antioxidant activities recorded from the soup pastes.

scholarly journals Study of irradiated black pepper antioxidant activity changes 

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S187-S190
Author(s):  
M. Suhaj ◽  
J. Rácová
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Electron Paramagnetic Resonance Spectroscopy ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Thiobarbituric Acid ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Resonance Spectroscopy

Some antioxidant activities of extracts of irradiated black pepper (Piper nigrum) were evaluated. The ground black pepper was exposed to gamma-irradiation at doses from 5 to 30 kGy. The effect of irradiation on antioxidant properties of black pepper extracts was investigated by these methods: radical scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, determination of reducing power, thiobarbituric acid reactive substances assay and electron paramagnetic resonance spectroscopy (EPR). Irradiation resulted in a decrease of DPPH antiradical activity of black pepper extracts according to dose of irradiation. Reducing power was not changed by action of irradiation. Very important and sensitive differences in antioxidant activity of irradiated black pepper were investigated by EPR spectrometry and thiobarbituric acid method.

scholarly journals Optimization of Essential Oil Extraction Process of White Pepper (Piper nigrum L.) Harvested in Phu Quoc Island, Kien Giang Province, Vietnam

2020 ◽  
Vol 32 (11) ◽  
pp. 2707-2712
Author(s):  
Thien Hien Tran ◽  
Thi Cam Quyen Ngo ◽  
Hoang Duy Ngo ◽  
Nguyen Huu Thuan Anh ◽  
Ton Nu Thuy An ◽  
...  
Keyword(s):  
Essential Oil ◽  
Extraction Process ◽  
Black Pepper ◽  
Oil Extraction ◽  
Extraction Time ◽  
Gas Chromatography Mass Spectrometry ◽  
Piper Nigrum ◽  
Extraction Temperature ◽  
Green Pepper ◽  
White Pepper

Vietnam is a leading producer and exporter of products harvested from plants of the family Piperaceae such as green pepper, black pepper, red pepper and white pepper. In this study, an attempt is made to examine the essential oil extraction process with the material of white pepper grown and harvested in Phu Quoc island, Vietnam. To maximize essential oil production, three factors consisting the ratio of materials and solvents, extraction time and extraction temperature were selected and optimized. The surface response methodology optimization resulted the highest yield of 3.6%, achieved at the ratio of material and water ratio of 1:20 g/g, extraction time of 96 min and at 130 ºC. A high F values, low P values (< 0.0001), the determination coefficient (R2 = 0.9993) and a non-significant lack of fit suggested a strong correlation between actual and predicted values of the responses. The essential oil obtained was determined for chemical composition by gas chromatography-mass spectrometry (GC-MS) method. The GC-MS results showed that major constituents existing in the oil sample were limonene, 3-carene, sabinene, β-pinene, α-pinene and α-phellandrene, accounting for 27.059, 23.345, 17.903, 9.996, 5.167 and 4.588%, respectively.

scholarly journals Black pepper: Chemical composition and biological activities

2021 ◽  
Vol 10 (2) ◽  
pp. 40-50
Author(s):  
Aleksandra Milenković ◽  
Ljiljana Stanojević
Keyword(s):  
Clinical Studies ◽  
Biological Activities ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Herbal Drugs ◽  
Green Pepper ◽  
Tropical Plant ◽  
The World ◽  
End Products ◽  
Preclinical And Clinical Studies

Black pepper (Piper nigrum L.) is a tropical plant, best known for its fruit, used as a spice all around the world. The fruits of black pepper can be processed in various ways, so there are end products such as white, black, red, and green pepper. Black pepper contains many substances such as terpenes, alkaloids, lignans, phenylpropanoids, etc., which are responsible for some of the most important biological activities: antioxidant, antimicrobial, anticancer, anti-inflammatory, analgesic, antipyretic, hepatoprotective, bio-enhancing and enzyme inhibitory activities. These activities have also been proven in clinical studies, and probably the future of black pepper research should be based on discovering the most effective way to use the active compounds of pepper for the development of herbal drugs with fewer contraindications than standard drugs. Further preclinical and clinical studies are needed to prepare and apply phytoformulations based on the black pepper isolates.

Sign in / Sign up

Export Citation Format

Share Document