scholarly journals Chemical Composition and in vitro Anti-inflammatory Activity of Wheat Germ Oil Depending on the Extraction Procedure

2021 ◽  
Vol 70 (8) ◽  
pp. 1051-1058
Author(s):  
Saoussem Harrabi ◽  
Azza Ferchichi ◽  
Hayet Fellah ◽  
Moncef Feki ◽  
Farah Hosseinian
Keyword(s):  
Chemical Composition ◽  
Wheat Germ ◽  
Extraction Procedure ◽  
Inflammatory Activity ◽  
Wheat Germ Oil ◽  
Anti Inflammatory

scholarly journals Screening of Chloroform and Methanolic Bark Extracts of Commiphora caudata for its In-vitro Anti-bacterial, Anti-fungal and In-vivo Anti-inflammatory Activity

2021 ◽  
Vol 12 (4) ◽  
pp. 853-857
Author(s):  
Raju H V ◽  
Kishori P Sutar ◽  
Prasanna S Sutar ◽  
Shailendra S Suryawanshi ◽  
Nisha S Shirkoli
Keyword(s):  
Research Work ◽  
Extraction Procedure ◽  
Herbal Medicines ◽  
Developed Countries ◽  
Inflammatory Activity ◽  
Methanolic Extracts ◽  
Anti Inflammatory ◽  
Bacteria And Fungi

Herbal medicines and their preparations have been widely used from the thousands of years in developing and developed countries in the primary health care of society and community. They have great demand due its safety, efficacy with minimum side or adverse effects. Commiphora caudata. It’s known as konda mava in kannada, ikkata in Sanskrit and hill mango in English. It’s widely used in the management of various disorders. Hence the identification of bioactive fractions from various parts of selected medicinal plant is important. In the present research work an attempt has been made to screen and assess the antibacterial, antifungal and anti-inflammatory activities of Commiphora caudata barks. The barks of selected plant material were collected, authenticated, powdered and subjected for extraction procedure. The extracts were screened for presence of various phytoconstituents. The antibacterial activity of chloroform and methanolic extracts were performed against various strains of bacteria and fungi. The extracts also were investigated for its in-vivo anti-inflammatory activity. The result of investigation concludes that chloroform and methanolic extract of plant were potential to inhibit the growth of selected strains of microorganism and also produced potential anti-inflammatory effect.

scholarly journals Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 421-421
Author(s):  
Joshua Lambert ◽  
Talia Seymore ◽  
Qiaoqiao Dai ◽  
Gregory Ziegler
Keyword(s):  
Chemical Composition ◽  
Human Colon ◽  
Sensory Characteristics ◽  
Inflammatory Activity ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Inhibitory Potency ◽  
Colon Cells ◽  
Anti Inflammatory

Abstract Objectives Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, but the effect of these steps on bioactivity has not been well-studied. Our objective was to prepare cocoa powders using different roasting and alkalization protocols and measure their chemical composition and in vitro anti-inflammatory activity. Methods Cocoa beans were roasted (110–150°C) and alkali-treated (0 – 120 min) using a 22 + center point study design. Cocoa nibs were defatted and extracted with 70% aqueous acetone. The extract was dried prior to analysis. TPC was determined using the Folin-Ciocalteu method. Select polyphenols were quantified by liquid chromatography. In vitro anti-inflammatory activity was assessed as inhibition of phospholipase A2 (PLA2) and inhibition of interleukin 8 (IL8) production by tumor necrosis factor a-stimulated HT-29 human colon cells. Results Roasting and alkalization led to decreased TPC, but alkalization had a greater effect. Cocoa beans roasted at 130°C and alkalized for 120 min had 44% lower TPC than those roasted that same way but without alkalization. In the absence of alkalization, beans roasted at 150°C had only a 13% lower TPC than beans roasted at 110°C. Roasting and alkalization also influenced the levels of individual polyphenols, but the effects varied based on the analyte of interest. Roasting tended to enhance the PLA2, inhibitory potency of the cocoa whereas alkalization reduced inhibitory potency. Cocoa that had been roasted at 150°C but not alkalized had the lowest IC50 (14 mg/mL) whereas cocoa that had been roasted at 150°C and alkalized for 120 min had the highest (>100 mg/mL). Similar results were observed for inhibition of IL8 production. Conclusions Roasting and alkalization are important for achieving desired sensory characteristics in cocoa, but these processes adversely affect the levels of polyphenols in cocoa and has been considered inconsistent with maintaining bioactivity. Our results suggest that it is possible to identify processing protocols that balance the sensory characteristics of cocoa with its anti-inflammatory activity. Funding Sources This work was funded by USDA AFRI.

scholarly journals Chemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract

2016 ◽  
Vol 20 ◽  
pp. 291-302 ◽  
Author(s):  
Daniele Fraternale ◽  
Alexander Rudov ◽  
Francesco Prattichizzo ◽  
Fabiola Olivieri ◽  
Donata Ricci ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Vitis Vinifera ◽  
Inflammatory Activity ◽  
Vitis Vinifera L ◽  
Anti Inflammatory

Investigation of chemical composition and in vitro anti-inflammatory activity of Stachys tibetica oil by GC-MS and HRBC membrane stabilization

2012 ◽  
Vol 48 (5) ◽  
pp. 893-895 ◽  
Author(s):  
Dinesh Kumar ◽  
Zulfiqar Ali Bhat ◽  
Vijender Kumar ◽  
M. Y. Shah ◽  
N. A. Khan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Inflammatory Activity ◽  
Membrane Stabilization ◽  
Anti Inflammatory

scholarly journals Enzyme Treatment Alters the Anti-Inflammatory Activity of the Water Extract of Wheat Germ In Vitro and In Vivo

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2490 ◽  
Author(s):  
Youngju Song ◽  
Hee-Young Jeong ◽  
Jae-Kang Lee ◽  
Yong-Seok Choi ◽  
Dae-Ok Kim ◽  
...  
Keyword(s):  
Wheat Germ ◽  
Water Extract ◽  
Inflammatory Activity ◽  
Enzyme Treatment ◽  
Related Factor ◽  
Nuclear Factor ◽  
Tnf Α ◽  
Anti Inflammatory

Wheat germ is rich in quinones that exist as glycosides. In this study, we used Celluclast 1.5L to release the hydroxyquinones, which turn into benzoquinone, and prepared the water extract from enzyme-treated wheat germ (EWG). We investigated whether enzyme treatment altered the anti-inflammatory activity compared to the water extract of untreated wheat germ (UWG). UWG inhibited the production of inducible nitric oxide synthase (iNOS) and interleukin (IL)-12 and induced the production of IL-10 and heme oxygenase (HO)-1 in lipopolysaccharide (LPS)-stimulated macrophages. Enzyme treatment resulted in greater inhibition of iNOS and IL-10 and induction of HO-1 compared to UWG, possibly involving the modulation of nuclear factor (NF)-κB, activator protein 1 (AP-1) and nuclear factor erythroid 2-related factor (Nrf2). Mice fed UWG or EWG had decreased serum tumor necrosis factor (TNF)-α and increased serum IL-10 levels after intraperitoneal injection of LPS, with UWG being more effective for IL-10 and EWG more effective for TNF-α. Hepatic HO-1 gene was only expressed in mice fed EWG. We provide evidence that enzyme treatment is a useful biotechnology tool for extracting active compounds from wheat germ.

In vitro and in vivo anti-inflammatory activity and chemical composition of Renealmia petasites Gagnep

2021 ◽  
Author(s):  
Aline Keller Couto Soares ◽  
Antônio Domingos de Sousa Júnior ◽  
Mariane Fioroti Lorençoni ◽  
Júlia Araujo de Castro ◽  
Flávia Vitorino de Araujo Porto ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Inflammatory Activity ◽  
Anti Inflammatory

In vitro anti-inflammatory activity of extracts from seeds of some Nigella species

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
P Landa ◽  
P Marsik ◽  
T Vanek ◽  
L Kokoska
Keyword(s):  
Inflammatory Activity ◽  
Anti Inflammatory
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