Osteoclast-Forming Suppressive Compounds from Makomotake,<i>Zizania latifolia</i>Infected with<i>Ustilago esculenta</i>

Kawagishi, Hirokazu; Hota, Kuniyoshi; Masuda, Kikuko; Yamaguchi, Kohji; Yazawa, Kazunaga; Shibata, Kanako; Uzuka, Naoaki; Matahira, Yoshiharu

doi:10.1271/bbb.60376

Cited by 22 publications

(16 citation statements)

References 5 publications

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“…The gall (makomotake/Jiaobai) on the stem of Asian wild rice was reported to have the anticancer compound makomotindoline . This variety of wild rice was also shown to have peroxidase in the freshly cut part of stem and is reported to have an osteoclast‐forming suppressive compound named hexadecyl 3, 5‐di‐tert‐butyl‐4‐hydroxy benzoate . This Asian wild rice variety has a similar chemical composition in the grain as the Western varieties, Z. aquatica and Z. palustris …”

Section: Nutritional and Chemical Constituentsmentioning

confidence: 99%

“…This property of Z. latifolia could be used, potentially, for the prevention of type-I allergic reactions. Kawagishi et al 64 reported that fractions of the gall ethanolic extract of Z. latifolia have the ability to inhibit the osteoclast formation in mice and could be developed as an effective candidate for drugs or functional foods for the prevention of osteoporosis. They found that the ethanolic fraction of the gall of Z. latifolia reduced osteoclast formation up to 49% without any cytotoxicity of the cells.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

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Nutritional constituents and health benefits of wild rice (Zizaniaspp.)

et al. 2014

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Wild rice (Zizania spp.) seems to have originated in North America and then dispersed into Eastern Asia and other parts of the world. Nutritional analysis shows that wild rice is rich in minerals, vitamins, protein, starch, dietary fiber, and various antioxidant phytochemicals, while it is low in fat. Wild rice has been recognized as a whole grain by the US Food and Drug Administration; in the North American marketplace it is currently sold as and considered to be a health-promoting food. Recent scientific studies have revealed antioxidant and lipid-lowering properties of wild rice, while others have documented cardiovascular benefits associated with the long-term consumption of wild rice in experimental settings. The present review article summarizes various features of wild rice and its cultivation, including its plantation, harvest, nutritional composition, and biological properties. While evidence for the cardiovascular benefits of wild rice consumption is accumulating, additional studies are warranted to determine the clinical benefits of regular consumption of wild rice.

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Section: Nutritional and Chemical Constituentsmentioning

confidence: 99%

Section: Potential Health Benefitsmentioning

confidence: 99%

Nutritional constituents and health benefits of wild rice (Zizaniaspp.)

et al. 2014

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“…It is a novel inhibitor of IL‐6 activity and can be explored for various diseases . Makomotindoline was extracted from the fungus, Ustilago esculenta , and its derivatives were shown anticancer activity .…”

Section: Introductionmentioning

confidence: 99%

A Highly Stereoselective Chiral Auxiliary‐assisted Reductive Cyclization to Furoindoline

Kumar

Khatik

et al. 2017

Journal of Heterocyclic Chem

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“…The swollen part, also called smut gall due to the smut fungus in sporulated state, is eaten as a delicacy by native people and sold in local markets of Manipur, India. In few other South East Asian countries such as China, Japan, and Taiwan the smut gall of Z. latifolia has been used traditionally as an aquatic vegetable and is commonly called "jiaobai" in China or "gausun" in Taiwan [5,6,21], and "makomotake" in Japan [14]. In China and Japan, it is cultivated as a commercial food item due to its unique flavor and delicacy [8].…”

Section: Introductionmentioning

confidence: 99%