Learning and memory enhancing effects of anthocyanin in black rice extract on cerebral ischaemia in mice

Kangwan, Napapan; Pintha, Komsak; Preedapirom, Watcharaporn; Tantipaiboonwong, Payungsak; Chumphukam, Orada; Suttajit, Maitree

doi:10.2306/scienceasia1513-1874.2015.41.315

Cited by 9 publications

(11 citation statements)

References 23 publications

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“…In the present study, cresyl violet staining and NeuN immunostaining showed that BRE can reduce neuronal damage in the hippocampal CA1 subregion. Although Kangwan's work [ 21 ] produced similar results to ours, there were two significant differences. First, the manner of evaluating the beneficial effects of BRE against I/R varied.…”

Section: Discussionsupporting

confidence: 46%

“…They also suggested that cyanidin-3-O-glucoside (C3G) chloride and peonidin-3-O-glucuside chloride, which are typical anthocyanins in black rice, are major contributors to these antioxidant effects. A paper published by Kangwan et al [ 21 ] reported that administering BRE could reduce the oxidative stress induced by global cerebral ischemia due to its antioxidant components. Yoon et al [ 20 ] showed the cytoprotective effect of BRE against oxidative stress-induced cell death in vitro .…”

Section: Discussionmentioning

confidence: 99%

“…First, the manner of evaluating the beneficial effects of BRE against I/R varied. Kangwan et al [ 21 ] analyzed only the level of lipid peroxidation as an oxidative stress marker, whereas we directly evaluated the degree of neuronal cell death using cresyl violet staining and NeuN immunofluorescence staining in the CA1 pyramidal cell layer. Oxidative stress is only one of various causes of cell death.…”

Section: Discussionmentioning

confidence: 99%

“…In particular, black rice ( Oryza sativa L .) has antioxidant effects against oxidative-stress-related diseases such as atherosclerosis [ 16 ], inflammation [ 17 ] and Alzheimer's disease [ 18 ] due to its anthocyanin antioxidants [ 19 20 21 ]. However, information is lacking on the effects of black rice against brain I/R injury, in which oxidative stress plays a major role.…”

Section: Introductionmentioning

confidence: 99%

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Black Rice (Oryza sativa L., Poaceae) Extract Reduces Hippocampal Neuronal Cell Death Induced by Transient Global Cerebral Ischemia in Mice

et al. 2018

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Rice is the most commonly consumed grain in the world. Black rice has been suggested to contain various bioactive compounds including anthocyanin antioxidants. There is currently little information about the nutritional benefits of black rice on brain pathology. Here, we investigated the effects of black rice (Oryza sativa L., Poaceae) extract (BRE) on the hippocampal neuronal damage induced by ischemic insult. BRE (300 mg/kg) was orally administered to adult male C57BL/6 mice once a day for 21 days. Bilateral common carotid artery occlusion (BCCAO) was performed for 23 min on the 8th day of BRE or vehicle administration. Histological analyses conducted on the 22nd day of BRE or vehicle administration revealed that administering BRE profoundly attenuated neuronal cell death, inhibited reactive astrogliosis, and prevented loss of glutathione peroxidase expression in the hippocampus when compared to vehicle treatment. In addition, BRE considerably ameliorated BCCAO-induced memory impairment on the Morris water maze test from the 15th day to the 22nd day of BRE or vehicle administration. These results indicate that chronic administration of BRE is potentially beneficial in cerebral ischemia.

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Section: Discussionsupporting

confidence: 46%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Black Rice (Oryza sativa L., Poaceae) Extract Reduces Hippocampal Neuronal Cell Death Induced by Transient Global Cerebral Ischemia in Mice

et al. 2018

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“…Determination of the antioxidant capacity: DPPH radical scavenging activity was evaluated by colorimetric assay 17 . To prepare a radical, a 2,2-diphenyl-1-picrylhydrazyl (DPPH) was dissolved in ethanol, then 20 µl of diluted PLE in ethanol was mixed with 180 µl DPPH radical.…”

Section: Hplc Chromatographic Profile Of Tpc In Plementioning

confidence: 99%

Preventive effects of polyphenol-rich perilla leaves on oxidative stress and haemolysis

Tipsuwan¹,

Chaiwangyen²

2018

ScienceAsia

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We investigated the effect of perilla leaf extract (PLE) containing polyphenols on various biological functions including antioxidant activity, iron chelation, and red blood cell haemolysis protection. The total phenolic and flavonoid content were determined by colorimetric assay and HPLC analysis. The antioxidant activity was determined by DPPH and ABTS assay. The iron chelating effect was examined by the colorimetric method. Free radical scavenging activity was determined by haemoglobin-induced lipid peroxidation in a linoleic acid model system. Reactive oxygen species (ROS) inhibition was investigated in peripheral blood mononuclear cells. The antihaemolytic activity by AAPHinduced free radicals. The results revealed that PLE contained high levels of total phenolic compounds and total flavonoids (mainly rosmarinic acid). The IC 50 values of PLE by DPPH and ABTS radical scavenging assay were 34.3 ± 3.4 and 9.69 ± 0.14 µg/ml, respectively. The iron-binding effect of PLE was exhibited by complex formation with Fe 3+-NTA. The iron-chelating activity displayed a moderate IC 50 value of 10.1 ± 0.6 mg/ml. The PLE concentration of 200 µg/ml, significantly inhibited intracellular ROS 45%. The scavenging activity of PLE in haemoglobin-induced lipid peroxidation resulted in 27% inhibition. PLE also prevented AAPH-induced RBC haemolysis. In conclusion, PLE containing phenolic compounds plays a vital role in free radical scavenging and iron-chelating activities and subsequently prevents lipid peroxidation resulting from RBC haemolysis due to oxidative stress. Perilla products may be developed as health supplements, which could probably be used in prophylaxis and treatment of non-communicable diseases.

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Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

Mapoung

Semmarath

Arjsri

et al. 2022

Eur Food Res Technol

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Black rice has numerous health benefits and one of the well-known functional foods throughout the world. To encourage the increasing trend of the consumer interest in health-promoting functional foods, special varieties of rice have been developed offering greater nutrient values and exhibiting biological activities that are beneficial to the consumer. In this study, we aimed to evaluate the associations of the phytochemical contents, antioxidants, and anti-inflammatory properties among eight selected black rice germ and bran extracts (BR extracts) from 4 non-glutinous and 4 glutinous rice varieties. Accordingly, glutinous BR extracts possessed higher degree of Cyanidin-3-O-glucoside (C3G), Peonidin-3-O-glucoside (P3G) contents, antioxidant and anti-inflammatory properties than the non-glutinous BR extracts. Pearson’s correlation indicated that the amount of C3G in the BR extracts had a strong positive association with the antioxidant properties (DPPH; r = 0.846, ABTS; r = 0.923, and FRAP; r = 0.958, p < 0.01). While P3G exhibited a strong positive association with the anti-inflammatory properties ( r value = 0.717 and 0.797 for IL-6 and TNF-α inhibition, respectively, p < 0.05). Lastly, the principal component analysis (PCA) categorized the black rice varieties into three groups: Group A with high C3G content and superior antioxidant properties, Groups B with a high amount of P3G and potent anti-inflammatory properties, and Group C with a lower amount of phytochemical contents and less potent bioactivities. Overall, the outcomes of this study could provide vital information to food industries in selecting the variety of black rice for the functional food based on the anthocyanin contents that could benefit to consumers for new normal healthy lifestyle.

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Learning and memory enhancing effects of anthocyanin in black rice extract on cerebral ischaemia in mice

Cited by 9 publications

References 23 publications

Black Rice (Oryza sativa L., Poaceae) Extract Reduces Hippocampal Neuronal Cell Death Induced by Transient Global Cerebral Ischemia in Mice

Black Rice (Oryza sativa L., Poaceae) Extract Reduces Hippocampal Neuronal Cell Death Induced by Transient Global Cerebral Ischemia in Mice

Preventive effects of polyphenol-rich perilla leaves on oxidative stress and haemolysis

Comparative analysis of bioactive-phytochemical characteristics, antioxidants activities, and anti-inflammatory properties of selected black rice germ and bran (Oryza sativa L.) varieties

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