The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines

Eor, Ju Young; Son, Yoon Ji; Kim, Sae Hun

doi:10.1111/1471-0307.12777

Cited by 10 publications

(8 citation statements)

References 41 publications

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“…Colorectal cancer is the third most diagnosed and represents 10% of all cancer cases (Razali et al, 2016;International Agency for Research on Cancer, 2020). In this study, when HCT-116 was exposed to the C5 fraction at the highest concentration, showed significantly (p ≤ 0.05) low percentages of viability, even lower than in other studies with the same cell line (Rafiq et al, 2020;Eor et al, 2021).…”

Section: Fractionscontrasting

confidence: 78%

Lipidic compounds from the muscle of white shrimp (Litopenaeus vannamei): chemical structure and effect on the proliferation and morphology of human cancer cell lines

et al. 2022

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Cancer represents the second leading cause of death worldwide, therefore, the search for chemoprotective agents is on the rise. The muscle of white shrimp (Litopenaeus vannamei) is one of the species analyzed as it has been reported as a source of compounds with antiproliferative activity. The aim of this study was to evaluate the effect of shrimp muscle-isolated compounds on cell proliferation and morphology of human cancer cell lines. The muscle underwent a process of extraction and fractionation of compounds; their effect on cell viability assays (MTT) on lung adenocarcinoma (A549), prostate carcinoma (22 Rv-1), invasive breast adenocarcinoma (MDA MB 231), colon carcinoma (HTC 116), cervix adenocarcinoma (HeLa) and non-cancerous retinal cells (ARPE-19) was measured. Morphological changes were observed using fluorescence microscopy and chemical structure data was obtained using nuclear magnetic resonance. Fraction named C5 showed the highest antiproliferative activity on HCT-116 and MDA-MB-231, without significantly affecting the control cells. Subfractions C5-3 and C5-4 presented significant antiproliferative potential in MDA-MB-231; this cell line showed morphological changes that could be related to apoptosis, and spectroscopic analysis revealed the presence of b-carotene and eicosapentaenoic acid in C5, nevertheless, further studies are needed to determine the effect of each compound.

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Section: Fractionscontrasting

confidence: 78%

Lipidic compounds from the muscle of white shrimp (Litopenaeus vannamei): chemical structure and effect on the proliferation and morphology of human cancer cell lines

et al. 2022

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“…Therefore, antioxidants that scavenge free radicals could have the potential to reduce inflammation Samarghandian et al (2016). the DPPH assay, TP, and TF contents are indicators of the antioxidant potential of a substance (Ghasemzadeh & Jaafar, 2014;Eor et al, 2021). It has been determined that the antioxidant properties of fermented lemon peel are superior to that of unfermented lemon peel in this study.…”

Section: Discussionmentioning

confidence: 83%

The anti-oxidative capacity of fermented lemon peel and its inhibitory effects on Lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammatory response and cell apoptosis

et al. 2023

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Chronic inflammation plays a key role in the development and progression of several chronic diseases. Inhibiting the inflammatory cascade, thereby minimising the damage caused by the inflammatory mediators, can be one of the strategies in chronic disease management. In addition, inflammation is closely related to apoptosis, and inflammation can cause apoptosis. Lemon peel has been reported to have antioxidant and anti-inflammatory biological activities. This study aimed to investigate the antioxidant activity of fermented lemon peel (FLP) by Lactobacillus plantarum PNU and the effect of its extract (FLPE) on LPS-induced inflammatory response in RAW 264.7 cells. The results show that FLP has better antioxidant activity than unfermented lemon peel (UFLP). Compared with UFLP extract, FLPE more effectively inhibited the release of NO and pro-inflammatory cytokines (IL-1β, IL-6, TNF-α and IFN-γ) and down-regulated pro-inflammatory genes (IL-1β, IL-6, NF-κB p65, COX-2, IFN-γ, iNOS, IL-5), and pro-apoptotic genes (caspase-3, caspase-9, p53, p21 and Bax), meanwhile, promoted the release of anti-inflammatory cytokine (IL-10) and up-regulated anti-inflammatory genes(IL-10 and IL-4), and anti-apoptotic gene (Bcl2) in LPS-induced RAW 264.7 cells. Therefore, this study elucidates the anti-inflammatory activity mechanism of fermented lemon peel by studying the balance of inflammatory response and the inhibition of apoptosis. It provides an important reference for the future research and treatment of chronic inflammation and related diseases, as well as the development of fermented foods with anti-inflammatory effects.

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“…Recently, studies have shown that combination of prebiotics renders better results on probiotics growth and function (Jakobsen et al ., 2019; Sarfraz et al ., 2019; Eor et al ., 2021; Liu et al ., 2023b). Han reported the synergism between probiotics and prebiotics (Han et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Combined effect of oligosaccharides combination on the growth of probiotics: synergistic or superposable?

Zhang,

Kang,

Han

et al. 2024

Int J of Food Sci Tech

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SummarySynbiotics confer benefits to our health. Study on the promotion effects of prebiotics combinations on probiotics growth is necessary for synbiotics preparation. However, there exists few reports on how to combine different prebiotics. The aim of the study was to explore combined effect of prebiotics combinations in modulating probiotics growth for rational synbiotics development. Four prebiotic oligosaccharides were screened for their promotion effects on the growth of four representative probiotics. Then, SynergyFinder 3.0 was used for the first time to rationally analyse interaction of various oligosaccharides combinations. Results showed that there was no synergism between any of two oligosaccharides under the conditions studied, but rather a superposition effect. Finally, the optimal oligosaccharides combinations based on the maximum specific growth rate and the maximum cell yield were selected. This study advanced our knowledge of oligosaccharides utilisation by probiotics and provided guidance on the rational selection of oligosaccharides combinations for specific probiotics, which was important for the design of synergistic synbiotics.

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The anti‐inflammatory and anti‐oxidative potential of synbiotics in two independent cell lines

Cited by 10 publications

References 41 publications

Lipidic compounds from the muscle of white shrimp (Litopenaeus vannamei): chemical structure and effect on the proliferation and morphology of human cancer cell lines

Lipidic compounds from the muscle of white shrimp (Litopenaeus vannamei): chemical structure and effect on the proliferation and morphology of human cancer cell lines

The anti-oxidative capacity of fermented lemon peel and its inhibitory effects on Lipopolysaccharide (LPS)-induced RAW 264.7 cell inflammatory response and cell apoptosis

Combined effect of oligosaccharides combination on the growth of probiotics: synergistic or superposable?

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