Immunomodulatory effects of feruloylated oligosaccharides from rice bran

Fang, Hsin-Yu; Chen, Yu-Kuo; Chen, Hua‐Han; Lin, Su-Yi; Fang, Yiwen

doi:10.1016/j.foodchem.2012.02.190

Cited by 54 publications

(45 citation statements)

References 32 publications

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“…59 Recently, FA ester of oligosaccharides from rice bran (0.1-100 μg/ml) dose dependently suppressed TNF-alpha, IL-1 beta, IL-6 along with NO production and induce IL-10 production in lipopolysaccharide stimulated RAW 264.7 cells without exerting cytotoxicity. 60 Our research showed the increase in the expression of IL-10 by FA treatment, which are comparable with earlier reports. Therefore, it may be possible that anti-inflammatory activity of FA is contributing to its antinociceptive action in vincristineinduced neuropathy.…”

Section: Discussionsupporting

confidence: 93%

Ameliorative potential of ferulic acid in vincristine-induced painful neuropathy in rats: An evidence of behavioral and biochemical examination

Vashistha

Sharma

Jain

2016

Nutritional Neuroscience

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The present study was designed to investigate the effect of ferulic acid (FA) in vincristine-induced neuropathic pain in rats. Vincristine (50 µg/kg, i.p. for 10 consecutive days) was administered to induce painful neuropathy in rats. Various pain sensitive tests, viz., pinprick, hot plate, paint-brush, and acetone test were performed on different days (1, 6, 14, and 21) to assess the degree of mechanical hyperalgesia, heat hyperalgesia, mechanical dynamic allodynia, and cold allodynia, respectively. The electrophysiological and histopathological evaluations were also investigated. The tissue thiobarbituric acid reactive species (TBARS), reduced glutathione (GSH), myeloperoxidase (MPO), tumor necrosis factor-alpha (TNF-alpha), interleukin-6 (IL-6), interleukin-10 (IL-10), and total calcium were measured as the markers of inflammation and oxidative stress. FA (50 and 100 mg/kg, i.p.) and gabapentin (10 mg/kg, p.o.) were administered for 11 days. Administration of FA attenuated the vincristine-induced behavioral alteration along with electrophysiological and histopathological changes significantly (P < 0.05). FA also attenuated the vincristine-induced oxidative stress (TBARS, GSH, and total calcium levels) and inflammation (MPO, TNF-alpha, IL-6, and IL-10). It may be concluded that FA has ameliorative potential in mitigation of the painful states associated with vincristine-induced painful neuropathy that may further be attributed to anti-inflammatory actions with subsequent reduction in oxidative stress.

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Section: Discussionsupporting

confidence: 93%

Ameliorative potential of ferulic acid in vincristine-induced painful neuropathy in rats: An evidence of behavioral and biochemical examination

Vashistha

Sharma

Jain

2016

Nutritional Neuroscience

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“…Moreover, other degrading enzymes such as arabinofuranosidases, feruloyl esterases, acetyl esterases, and α-glucuronidases remove arabinose, ferulic acid, acetic acid, and (4-O-methyl)glucuronic acid side chains from the xylan backbone, respectively (Grootaert et al 2007). Therefore, the fermentation process, through fiber degradation and solubilization, increased the availability of FFA, which has well-known antioxidant properties (Katapodis et al 2003;Fang et al 2012). Figure 3 shows the levels of FFA detected in bran before and after fermentation.…”

Section: Figmentioning

confidence: 99%

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

et al. 2014

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Cereal Chem. 91(4):342-349Several studies have emphasized the possibility of enhancing nutritional properties of cereal by-products through biotechnological processes. Bran fermentation positively affects the bioavailability of several functional compounds. Moreover, bran fermentation could increase water-extractable arabinoxylans (WEAX), compounds with positive effects on glucose metabolism and prebiotic properties. This study was aimed at increasing the amount of bran bioactive compounds through a sourdoughlike fermentation process. Wheat bran fermentations were conducted through continuous propagation by back-slopping of fermented bran (10% inoculum) until a stable microbiota was established, reaching high counts of lactic acid bacteria and yeasts (10 9 and 10 7 CFU/g, respectively). At each refreshment step, bacterial strains were isolated, clustered, molecularly analyzed by randomly amplified polymorphic DNA, and identified at the species level by 16S rRNA gene sequencing. Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Pediococcus pentosaceus, and Pichia fermentans dominated the stable sourdough ecosystem. After fermentation, levels of soluble fiber increased (+30%), and WEAX and free ferulic acid were respectively fourfold and tenfold higher than in raw bran, results probably related to microbial xylan-degrading activity, whereas phytic acid was completely degraded. These preliminary data suggest that fermented bran could be considered an interesting functional ingredient for nutritional enhancement.

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“…In macrophages stimulated by LPS, ferulated oligosaccharides have suppressed the production of tumor necrosis factor-α (TNF-α), interleukin-1α (IL-1α), IL-6, nitric oxide (NO), and prostaglandin E2 (PGE2) (Fang, Chen et al 2012). A low molecular fraction of the MGN-3 polysaccharide, an enzymatically-modified bran arabinoxylan, tested on a rat model of acute liver injury, has been found to exert protective effects due to the inhibition of NF-κB and JNK MAP kinase expression (Zheng, Sugita et al 2012).…”

Section: Antinflammatory Effectsmentioning

confidence: 99%

Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update

Burlando¹,

Cornara²

2014

Trends in Food Science & Technology

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Immunomodulatory effects of feruloylated oligosaccharides from rice bran

Cited by 54 publications

References 32 publications

Ameliorative potential of ferulic acid in vincristine-induced painful neuropathy in rats: An evidence of behavioral and biochemical examination

Ameliorative potential of ferulic acid in vincristine-induced painful neuropathy in rats: An evidence of behavioral and biochemical examination

Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran

Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update

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