Ketoprofen; An Effective Agent Against Rheumatoid Arthritis

Zafar, Farya; Ali, Huma; Naqvi, Ghazala Raza; Khan, Sohail; Qureshi, Muhammad Fazal Hussain; Sharif, Huma

doi:10.17957/tpmj/17.3465

Cited by 1 publication

(1 citation statement)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Some of them were increased significantly ( P < 0.05) during IF (Table 4) including stavudine (Nayak, Boxi, Ashe, Thathapudi, & Nayak, ), ketoprofen, d ‐biotin, baclofen, capecitabine, rosiglitazone, and tolbutamide. The health benefits of tea are improved due to pharmacological components produced in fermentation, which includes in improving rheumatoid arthritis (Zafar et al., ), arthrolithiasis (Takara et al., ; Zafar et al., ), anticancer (Leicher, Graal, Coers, Tascilar, & Groot, ) and diabetes treatment (Drebushchak, Drebushchak, Pankrushina, & Boldyreva, ). Moreover, no harmful ingredients were identified in collected samples from IF, which showed that A. sydowii was a strain with high safety and had great potential applications in fermentation.…”

Section: Resultsmentioning

confidence: 99%

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation

Zhou

Xiaoying

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

Natural microorganisms involved in solid-state fermentation (SSF) of Pu-erh tea have a significant impact on its chemical components. Aspergillus sydowii is a fungus with a high caffeine-degrading capacity. In this work, A. sydowii was inoculated into sun-dried green tea leaves for SSF. Metabolomic analysis was carried out by using UPLC-QTOF-MS method, and caffeine and related demethylated products were determined by HPLC. The results showed that A. sydowii had a significant (P < 0.05) impact on amino acids, carbohydrates, flavonoids, and caffeine metabolism. Moreover, A. sydowii could promote the production of ketoprofen, baclofen, and tolbutamide. Along with caffeine degradation, theophylline, 3methylxanthine, 1,7-dimethylxanthine, 1-methylxanthine, and 7-methylxanthine were increased significantly (P < 0.05) during inoculated fermentation, which showed that demethylation was the main pathway of caffeine degradation in A. sydowii secondary metabolism. The absolute quantification analysis showed that caffeine could be demethylated and converted to theophylline and 3-methylxanthine. Particularly, about 93.24% of degraded caffeine was converted to theophylline, 27.92 mg/g of theophylline was produced after fermentation.

show abstract