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Background and purpose: We have recently reported that phytosteryl ferulates isolated from rice bran inhibit nuclear factorkB (NF-kB) activity in macrophages. In the present study, we investigated the effect of g-oryzanol (g-ORZ), a mixture of phytosteryl ferulates, cycloartenyl ferulate (CAF), one of the components of g-ORZ, and ferulic acid (FA), a possible metabolite of g-ORZ in vivo, on a model of colitis in mice. Experimental approach: We induced colitis with dextran sulphate sodium (DSS) in mice and monitored disease activity index (DAI), histopathology score, tissue myeloperoxidase (MPO) activity, mRNA expressions of cytokines and COX-2, colon length, antioxidant potency and NF-kB activity in colitis tissue. Key results: Both DAI and histopathology score revealed that DSS induced a severe mucosal colitis, with a marked increase in the thickness of the muscle layer, distortion and loss of crypts, depletion of goblet cells and infiltration of macrophages, granulocytes and lymphocytes. MPO activity, pro-inflammatory cytokines and COX-2 levels, NF-kB p65 nuclear translocation and inhibitory protein of nuclear factor-kB-a degradation levels were significantly increased in DSS-induced colitis tissues. g-ORZ (50 mg kg À1 day À1 p.o.) markedly inhibited these inflammatory reactions and CAF had a similar potency. In vitro assay demonstrated that g-ORZ and CAF had strong antioxidant effects comparable to those of a-tocopherol. Conclusions and implications: Phytosteryl ferulates could be new potential therapeutic and/or preventive agents for gastrointestinal inflammatory diseases. Their anti-inflammatory effect could be mediated by inhibition of NF-kB activity, which was at least partly due to the antioxidant effect of the FA moiety in the structure of phytosteryl ferulates.

content and rancid ancid ancid ancid ancid off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle off-odor and overall smell intensities in the dark muscle. The rate of lipid oxidation of the yellowtail dark muscle was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related was significantly faster than that of the ordinary muscle. Lipid oxidation of the dark muscle was closely related to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage. to meat darkening and development of the rancid off-odor during the early stage of ice storage.

The antioxidative property of a hydrophilic extract prepared from the fruiting body of edible mushroom ( Flammulina velutipes) was evaluated. The mushroom extract contained ergothioneine (ERT) at a level of 3.03 +/- 0.07 mg/mL, showed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and suppressed lipid oxidation of bigeye tuna meat more effectively than authentic L-ERT added at the same concentration. The authentic L-ERT had stronger total reducing power than the mushroom extract and inhibited the formation of metmyoglobin (metMb) more significantly in bigeye tuna meat. Lipid oxidation in beef and fish meats to which the mushroom extract had been added was "virtually" controlled during storage on ice. Ground beef and bigeye tuna meat with the extract added kept their natural colors unchanged for longer than 12 and 7 days of ice storage, respectively. Contrary to this, browning in meat color was observed in the control samples without the extract after 6 and 2 days of storage, respectively, when stored under similar conditions. There was significant correlation between meat color and chemical parameters, including total lipid hydroperoxides, thiobarbituric acid reactive substances, and metMb. However, there was no significant correlation between pH value and meat discoloration. These results suggest that ERT in the hydrophilic extract of F. velutipes plays an important role as a color stabilizer of meats.

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