Estrogenic properties of spices of the traditional Cameroonian dish “Nkui” in ovariectomized Wistar rats

Tchoupang, Edwige Nana; Ateba, Sylvin Benjamin; Zingue, Stéphane; Zehl, Martin; Krenn, Liselotte; Njamen, Dieudonné

doi:10.1515/jcim-2015-0096

Cited by 9 publications

(9 citation statements)

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“…Its presence in nkui could possibly be linked to the therapeutic and estrogenic use of the soup for lactating mothers in Cameroon, as demonstrated in an in vivo study by Tchoupang et al. (2016). …”

Section: Resultsmentioning

confidence: 99%

“…Linalool (Figure 1) is a terpene alcohol which occurs in plants, spices, tree barks and possess anti-inflammatory and chemoprotective activity (Peana et al, 2002;Ravizza, Gariboldi, Molteni, & Monti, 2008). Its presence in nkui could possibly be linked to the therapeutic and estrogenic use of the soup for lactating mothers in Cameroon, as demonstrated in an in vivo study by Tchoupang et al (2016).…”

Section: Re Sults and Discussionmentioning

confidence: 99%

“…Rich. Benthane (Tchoupang et al., 2016). Nkui has a rich, distinct, and pleasant flavor, perceived during consumption and attributed to its abundant volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

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Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

Adebo

Njobeh

Desobgo

et al. 2018

Food Science & Nutrition

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The objective of this study was to investigate the volatile flavor compounds of nkui, a Cameroonian food, using solid phase microextraction (SPME) and a two‐dimensional gas chromatography time of flight mass spectrometry GC×GC‐TOF‐MS system. Using SPME, volatile compounds were extracted from nkui and analyzed by GC×GC‐TOF‐MS. The data retrieved revealed the presence of flavor volatiles including acids (20%), alcohols (4%), aldehydes (10%), aromatic compounds (4%), esters (7%), furans (4%), ketones (11%), terpenes and terpernoids (27%). Although the terpene compounds were the most predominant, an ester (linalyl acetate) had the highest percentage of 19%, conferring a sweet, green and citrus flavor. Results obtained from this study suggest that the characteristic flavor of nkui was due to the combination of different volatile flavor compounds, which contributed to its aroma. Considering the medicinal importance of these compounds, their presence positions nkui as a vital food source with health benefits and medicinal properties.

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Section: Resultsmentioning

confidence: 99%

Section: Re Sults and Discussionmentioning

confidence: 99%

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Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

Adebo

Njobeh

Desobgo

et al. 2018

Food Science & Nutrition

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“…In the western region of Cameroon, the traditional mixture named "Nkui", which is composed of several spices [1], is usually consumed by women for several weeks before and after childbirth [2]. In in vivo studies, "Nkui" has exhibited estrogenic properties and results showed a reduction of cardiovascular risk in ovariectomized rats.…”

Section: Introductionmentioning

confidence: 99%

“…In in vivo studies, "Nkui" has exhibited estrogenic properties and results showed a reduction of cardiovascular risk in ovariectomized rats. One component of this mixture consists of the fruits of Solanum gilo Raddi (Solanaceae) [1]. The taxonomic classification of this species has been quite controversial.…”

Section: Introductionmentioning

confidence: 99%

Acetylated Furostene Glycosides from Solanum gilo Fruits

et al. 2017

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In continuation of our work on a traditional mixture of spices called "Nkui", used in Cameroon for its influence on women's reproductive health, we investigated the chemical composition of , one component of "Nkui". A methanolic extract was studied in detail. After dereplication of several known compounds, two furo-5-stene-derived saponin glycosides with acetylated sugar moieties were isolated. By extensive 1- and 2D NMR experiments and HR-MS and GC-MS methods, the structures were elucidated as 26-[(3‴,4‴,6‴-tri-O-acetyl)--D-glucopyranosyloxy]-22-hydroxyfurost-5-en-3-yl-O--L-rhamnopyranosyl-(1″→2')--D-glucopyranoside () and 26-[(3‴,4‴,6‴-tri-O-acetyl)--D-glucopyranosyloxy]-22-hydroxyfurost-5-en-3-yl-[O--L-rhamnopyranosyl-(1''''→4')-O--L-rhamnopyranosyl-(1″→2')]--D-glucopyranoside (), both new natural compounds.

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Organic and Mineral Composition of Seeds of Afrostyrax lepidophyllus Mildbr. and Evaluation of ROS Inhibition and Cytotoxicity of Isolated Compounds

et al. 2019

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Considering the large consumption of Afrostyrax Lepidophyllus seeds, chemical analyses is necessary to ascertain its use as food spice and also its medicinal potential. Inductively coupled plasma mass spectrometry and gas chromatography mass spectrometry were used to evaluate the mineral and volatile contents respectively while column chromatography enabled the isolation of some compounds. Seventeen compounds were identified by gas chromatography mass spectrometry. Amongst detected sulphur containing compounds, methylsulfinyl(methylthio) methane was in highest amount with percentage composition of 12.25%. Fatty acids and their methyl esters were most abundant constituents notably n-hexadecanoic acid (28.86%) and methyl (E)-9-octadecenoate (21.85%). Some important unsaturated fatty acids notably linoleic acid and oleic acid were identified. Major elements detected in the sample were sodium (42,137.57 ppb), magnesium (456.90 ppb), phosphorus (1703.31 ppb), potassium (4948.88 ppb) and calcium (88.37 ppb. Trace elements detected in the sample are Cr (0.81 ppb), Mn (5.66 ppb), Fe (107.08 ppb), Co (0.14 ppb), Ni (6.77 ppb), Cu (50.05 ppb), Zn (32.06 ppb) and B (6.65 ppb). Other detected elements involved Al (42.25 ppb) and Pb (2.63 ppb) while Cd and Hg were below detectable limits. Five compounds were isolated and identified from their NMR spectral data as tripalmitin (AL23), n-hexadecanoic acid (AL40-45), ursolic acid (AL65), stigmasterol glycoside (AL192) and saccharose (AS329). Ursolic acid showed moderate ROS inhibition with IC 50 = 18.5 ± 3.1 µg/mL compared to 11.2 ± 1.9 µg/mL for ibuprofen. NO inhibition and cytotoxicity on NIH-3T3 cell lines were low for tested compounds. This study fills knowledge gap on chemical analyses of A. lepidophyllus. Keywords ICP-MS • GC-MS • Secondary metabolites • ROS and NO inhibition • Cytotoxicity Abbreviations DCM Dicholoromethane EIMS Electronic impact mass spectrometry HREIMS High resolution electronic impact mass spectrometry MTT 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide GC-FID Gas chromatography flame ionization detector GC-MS Gas chromatography mass spectrometry NO Nitric oxide ROS Reaction oxygen species ICP-MS Inductively coupled plasma mass spectrometry ppb Parts per billion

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Estrogenic properties of spices of the traditional Cameroonian dish “Nkui” in ovariectomized Wistar rats

Abstract: These results suggest that the spices of "Nkui" contain estrogenic phytoconstituents and this traditional food may be considered as functional.

Cited by 9 publications

References 40 publications

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS)

Acetylated Furostene Glycosides from Solanum gilo Fruits

Organic and Mineral Composition of Seeds of Afrostyrax lepidophyllus Mildbr. and Evaluation of ROS Inhibition and Cytotoxicity of Isolated Compounds

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