scholarly journals Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours

2021 ◽  
Vol 11 (7) ◽  
pp. 3291
Author(s):  
Simone Luti ◽  
Viola Galli ◽  
Manuel Venturi ◽  
Lisa Granchi ◽  
Paolo Paoli ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Bioactive Peptides ◽  
Antioxidant Compounds ◽  
Low Molecular Weight ◽  
Beneficial Effects ◽  
Baked Goods ◽  
Inflammatory Status ◽  
Anti Inflammatory ◽  
Stressed Cells ◽  
Pathway Inhibition

Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdoughs obtained with selected LAB strains and commercial flour to produce bioactive peptides equipped with antioxidant and anti-inflammatory properties. More recently, it has been proven that choosing the most suitable combination of selected LAB and high-functional-value flours greatly increase the amount of low-molecular-weight antioxidant compounds responsible for improving the nutritional value of the products. This work aimed to isolate bioactive peptides both from sourdoughs and baked breads obtained with pigmented wheat and barley and a selected combination of LABs. Soluble water extracts were obtained, and low-molecular-weight peptides were isolated. Antioxidant activity was detected by assaying the intracellular ROS production in stressed cultured macrophages, treated with peptides. Moreover, anti-inflammatory activity, highlighted by NFkB pathway inhibition and by COX2 reduction in stressed cells, was demonstrated for peptides obtained from breads. The results allowed the conclusion that the combination of flours and LAB used in the present manuscript led to the production of bakery products with beneficial effects on oxidative and inflammatory status.

Preparation of low-molecular-weight polyguluronate sulfate and its anticoagulant and anti-inflammatory activities

2007 ◽  
Vol 69 (2) ◽  
pp. 272-279 ◽  
Author(s):  
Xia Zhao ◽  
Guangli Yu ◽  
Huashi Guan ◽  
Nan Yue ◽  
Zhenqing Zhang ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Low Molecular Weight ◽  
Anti Inflammatory ◽  
Polyguluronate Sulfate

Anti-Inflammatory Activity in the Low Molecular Weight Fraction of Commercial Human Serum Albumin (LMWF5A)

2015 ◽  
Vol 37 (1) ◽  
pp. 55-67 ◽  
Author(s):  
Gregory W. Thomas ◽  
Leonard T. Rael ◽  
Charles W. Mains ◽  
Denetta Slone ◽  
Matthew M. Carrick ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Human Serum Albumin ◽  
Serum Albumin ◽  
Human Serum ◽  
Weight Fraction ◽  
Inflammatory Activity ◽  
Low Molecular Weight ◽  
Anti Inflammatory

Pro-/Anti-Inflammatory Bioactive Proteins and Peptides

2020 ◽  
pp. 106-141
Author(s):  
Fatma Esra Güneş
Keyword(s):  
Bioactive Peptides ◽  
Positive Impact ◽  
Antioxidant Properties ◽  
Specific Protein ◽  
Food Proteins ◽  
Protein Fragments ◽  
Beneficial Effects ◽  
Potential Benefits ◽  
Anti Inflammatory ◽  
New Generation

Bioactive peptides (BP) are specific protein fragments that can affect biological processes or substrates that have a positive impact on functions and conditions on body health. Plant and animal sources that contain physiologically active food proteins, native or processed, are rich sources of bioactive peptides. Bioactive peptides derived from food proteins have been demostrated to have variety of beneficial effects, such as anti-inflammatory and antioxidant properties. BP are accepted the new generation of biologically active regulators; they can prevent oxidation and microbial degradation in foods and furthermore improve quality of life by treating various diseases and disorders. The present review highlights the recent findings on the roles of various food-derived bioactive peptides in inflammation and oxidative stress and discuss the potential benefits and limitations of using these compounds against the burden of chronic diseases.

scholarly journals Novel Hybrid Gels Made of High and Low Molecular Weight Hyaluronic Acid Induce Proliferation and Reduce Inflammation in an Osteoarthritis In Vitro Model Based on Human Synoviocytes and Chondrocytes

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Antonietta Stellavato ◽  
Valentina Vassallo ◽  
Annalisa La Gatta ◽  
Anna Virginia Adriana Pirozzi ◽  
Mario De Rosa ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Time Lapse ◽  
Human Chondrocytes ◽  
Low Molecular Weight ◽  
Hybrid Gels ◽  
Normal Functions ◽  
Human Primary Cells ◽  
Anti Inflammatory ◽  
Vitro Model

High molecular weight hyaluronan (H-HA) has a pivotal role in the maintenance of normal functions of synovial fluid and structure of the articular joint, but it has been shown that its concentration is reduced in patients affected by degenerative cartilage diseases, such as osteoarthritis (OA). The aim of this study was to investigate the anti-inflammatory effects and properties of hybrid cooperative complexes based on high and low molecular weight hyaluronan (HCC) compared to H-HA on human primary cells derived by pathological joints. In addition, the rheological behavior of HCC was evaluated in order to define their potential as viscosupplement gel in degenerated joints. The experiments were performed using an in vitro model of OA based on human chondrocytes and synoviocytes isolated from degenerated joints of patients hospitalized for surgical replacement. In order to assess the anti-inflammatory effects of HCC, we evaluated NF-kB, COMP-2, IL-6, and IL-8 as specific markers at the transcriptional and/or protein level. Moreover, the proliferative properties of HCC were assessed using time lapse video microscopy. We showed that chondrocytes and synoviocytes clearly presented an altered cytokine profile compatible with a severe ongoing inflammation status. H-HA and, above all, HCC significantly reduced levels of the specific biomarkers evaluated and improved cartilage healing. The rheological profile indicated HCC suitability for intra-articular injection in joint diseases. HCC viscoelastic properties and the protective/anti-inflammatory effect on human chondrocytes and synoviocytes suggest the novel HCC-based gels as a valid support for OA management.

scholarly journals A selective novel low-molecular-weight inhibitor of Iκ B kinase-β (IKK-β ) prevents pulmonary inflammation and shows broad anti-inflammatory activity

2005 ◽  
Vol 145 (2) ◽  
pp. 178-192 ◽  
Author(s):  
Karl Ziegelbauer ◽  
Florian Gantner ◽  
Nicholas W Lukacs ◽  
Aaron Berlin ◽  
Kinji Fuchikami ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Pulmonary Inflammation ◽  
Inflammatory Activity ◽  
Low Molecular Weight ◽  
Anti Inflammatory

scholarly journals Low-dose low–molecular-weight heparin is anti-inflammatory during venous thrombosis

1998 ◽  
Vol 28 (5) ◽  
pp. 848-854 ◽  
Author(s):  
L.Joseph Downing ◽  
Robert M. Strieter ◽  
Amy M. Kadell ◽  
Carol A. Wilke ◽  
Lazar J. Greenfield ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Venous Thrombosis ◽  
Low Molecular Weight Heparin ◽  
Low Dose ◽  
Low Molecular Weight ◽  
Anti Inflammatory
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