Antioxidant and anti-inflammatory activities of phenolic compounds isolated from <i>Melipona beecheii</i> honey

Ruíz-Ruíz, Jorge Carlos; Matus-Basto, Angel Jesus; Acereto-Escoffié, Pablo; Campos, Maira Rubí Segura

doi:10.1080/09540105.2017.1347148

Cited by 116 publications

(84 citation statements)

References 25 publications

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“…The secondary metabolite content of the arabica coffee ground nanoparticles are alkaloids, saponins, and phenolics, with a total phenolic content of 1246.897 µ g GAE/g. Phenolic compounds are compounds providing antioxidant and anti-inflammatory effects [29][30][31][32][33][34]. A nano-sized active drug has the advantage of being able to pass through cell walls and membranes to reach the target cell.…”

Section: Resultsmentioning

confidence: 99%

“…Arabica coffee ground nanoparticles have a phenolic content of 1246.897 µg GAE/g. The phenolic compounds in coffee have some bioactivities, such as antioxidant, antibacterial and anti-inflammatory activities [29,30,32,33,[41][42][43]. The total phenolic dosage of the coffee ground nanoparticles gel preparations ranged from 540.86 to 672.10 µg GAE/g ( Table 2).…”

Section: Total Phenolicmentioning

confidence: 99%

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The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

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Arabica coffee (Coffea arabica L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammatory gel preparations using Arabica coffee ground nanoparticles as active compounds. Treatment optimization was performed using a Response Surface Methodology according to the Box-Behnken Design with a quadratic model in the Design Expert Version 10.0.3.0 software. In this study we used three factors (x): carbopol 940, triethanolamine (TEA), and nanoparticles, each of which consists of three levels, the response (y) observed including the acidity degree (pH), spreadability, viscosity and total phenolic content. ANOVA analysis results show that the quadratic model is very appropriate since it produces a high R2 value and a low PRESS value for all responses, as well as significant p-values (<0.0500) and an insignificant lack of Fit values (p-value> 5%). The optimum formulations for the gel preparations of the Arabica coffee ground nanoparticles obtained in this study are carbopol 940 (0.569%), TEA (0.468%), and nanoparticles (3.000%), which have values w/o an interval (0.994) and a desirable (0.981) response to acidity (5.212), spreadability (5.850 cm), viscosity (3734.244 cps) and total phenolic content (669.227 µgGAE/g).

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Section: Resultsmentioning

confidence: 99%

Section: Total Phenolicmentioning

confidence: 99%

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

et al. 2019

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“…Many studies have demonstrated that food samples with high antioxidant activity also have implications on immune stimulation (Ruiz‐Ruiz, Matus‐Basto, Acereto‐Escoffié, & Segura‐Campos, ; Zhang, Hu, Jiang, Zhao, & Zhu, ). For this reason, we ascertained the effect of the samples on NO and TNF‐α production in PBMCs.…”

Section: Resultsmentioning

confidence: 99%

Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic

Daliri

Kim

Park

et al. 2019

Food Science & Nutrition

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In this study, we determined the antioxidant and immune stimulating abilities of a garlic product developed by freeze drying, heat drying, and solid‐state fermentation of heat‐dried garlic. Lactobacillus plantarum KCTC21004 and Leuconostoc mesenteroides KCTC13302 were used for the sample fermentation. The optimum conditions for fermentation were 50% (v/w) moisture, a fermentation time of 48 hr and a temperature of 37°C. Heat‐dried garlic samples fermented with L. plantarum KCTC21004 (HD21004) and L. mesenteroides KCTC13302 (HD13302) showed the highest flavonoid contents while heat‐dried garlic (HD) had the lowest flavonoid content. HD21004 contained the highest phenolic compounds, showed the highest antioxidant activity and demonstrated a strong immune stimulating effect while freeze‐dried garlic showed the lowest flavonoid and polyphenolic contents. Overall, the heat‐dried garlic samples (fermented and unfermented) contained about three times more S ‐Allylcysteine (SAC) than the freeze‐dried samples (FD). The current study demonstrates that heat drying and subsequent fermentation of garlic with L. plantarum KCTC21004 can improve its therapeutic effects.

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“…The reducing potential is commonly connected with the number of reductones in the test samples [4]. The chelating capacity is essential to determine the antioxidant power of crude extract or single compound because it decreases the number of metal ions by catalyzing malondialdehyde [51]. The antioxidant activity of the CuO NPs (3 mg/L) elicited CSC extracts was higher (80.55 mg/g) than non-elicited CSC extracts (69.50 mg/g) (Figure 4c).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Impact of Copper Oxide Nanoparticles on Enhancement of Bioactive Compounds Using Cell Suspension Cultures of Gymnema sylvestre (Retz.) R. Br

et al. 2019

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Gymnema sylvestre is a plant that is enriched in bioactive compounds. In particular, gymnemic acids (GA) and phenolic compounds (PC) are pharmaceutically important. There is a commercial demand for naturally occurring bioactive compounds, but their availability is limited due to geographical and seasonal variations. The elicitation approach can enhance the biosynthesis of phytochemicals during in vitro culture of G. sylvestre. Here, to further improve gymnemic acid II (GA II) and phenolic compounds (PC) production by G. sylvestre, cell suspension cultures (CSC), which has attracted attention for the production of essential phytochemicals, was explored using copper oxide nanoparticles (CuO NPs). Callus was obtained on MS medium containing 2,4-dichlorophenoxyacetic acid, kinetin, phytoagar, and sucrose. Agar-free MS medium was used to initiate CSC, which was treated with three concentrations of CuO NPs (1, 3 or 5 mg/L). Treatment for 48 h with 3 mg/L CuO NPs resulted in the greatest yields of GA II, total phenolics, and flavonoids. The cultures also displayed pronounced antioxidant, antidiabetic, anti-inflammatory, antibacterial, antifungal, and anticancer activities. The use of CuO NPs (3 mg/L) significantly increased the production of GA II (nine-fold) and PC compared to unamended CSC. We propose that CSC and use of nanoparticles (NPs) as a new generation of elicitors, offer a suitable prospect for the production of bioactive compounds.

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Antioxidant and anti-inflammatory activities of phenolic compounds isolated from Melipona beecheii honey

Cited by 116 publications

References 25 publications

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

Effects of different processing methods on the antioxidant and immune stimulating abilities of garlic

Impact of Copper Oxide Nanoparticles on Enhancement of Bioactive Compounds Using Cell Suspension Cultures of Gymnema sylvestre (Retz.) R. Br

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