The Plant Flavonoid, Quercetin, Reduces Some Forms of Dioxin Toxicity by Mechanism Distinct from Aryl Hydrocarbon Receptor Activation, Heat-Shock Protein Induction and Quenching Oxidative Stress

Ishida, Tatsuro; Naito, Eiichi; Mutoh, Junpei; Takeda, Shuso; Ishii, Yuji; Yamada, Hideyuki

doi:10.1248/jhs.51.410

Cited by 5 publications

(3 citation statements)

References 30 publications

(38 reference statements)

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“…Notably, quercetin derivatives were the substances with the highest number of correlations with antioxidant activity, followed by cyanidin derivatives and luteolin derivatives. Quercetin is an excellent natural antioxidant with multiple biological activities 39 , 40 . Therefore, the levels of quercetin derivatives were proposed as a potential indicator for assessing the antioxidant capacity of different colored rice bran.…”

Section: Discussionmentioning

confidence: 99%

Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum)

Liang,

Guan,

Wei

et al. 2023

Sci Rep

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Green glutinous rice is a unique genetic germplasm that has yet to be adequately studied. This study investigated antioxidant capacity and flavonoid metabolites in the bran layer of green glutinous rice (LvH) compared to purple (HeiH), red (HongH) and white (GJG) varieties. The results showed that LvH bran had significantly higher content of total flavonoids and anthocyanin than that of HongH (1.91-fold and 4.34-fold) and GJG (2.45-fold and 13.30-fold). LvH bran also showed significantly higher levels of vitamin B1 and vitamin E than that of HeiH (1.94-fold and 1.15-fold) and HongH (1.22-fold and 1.13-fold), indicating that green glutinous rice bran was rich in bioactive components. LvH bran showed significantly lower IC50 values for scavenging DPPH and ATBS radicals than GJG and even significantly lower IC50 value for scavenging DPPH radicals than HongH, highlighting its potential as an effective source of antioxidants. LvH bran had significantly different downstream metabolite synthesis in the flavonoid pathway compared to HeiH, HongH, and GJG, with 40, 26, and 22 different metabolites, 23, 20, and 33 up-regulated differentially expressed metabolites (DEMs), and 73, 50, and 13 down-regulated DEMs, respectively. Of the 139 flavonoid metabolites identified in colored rice bran, 26 metabolites showed significant positive correlation with both ABTS and DPPH radical scavenging capacity. Typically, quercetin derivatives showed potential for evaluating the antioxidant capacity of colored rice bran. These findings offer valuable insights into the antioxidant properties of green glutinous rice bran and provide references for better understanding of flavonoid metabolites in different colored rice bran.

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Section: Discussionmentioning

confidence: 99%

Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum)

Liang,

Guan,

Wei

et al. 2023

Sci Rep

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“…Quercetin can scavenge superoxide and hydroxyl radicals and reduce lipid peroxidation. In addition, it has been reported that quercetin reduces the biosynthesis of heat shock proteins, by reducing the heat shock factor which is the transcriptional factor contributing to their expression (Ishida et al, 2005). However, nothing is known about its possible mode of action in reducing blue mould incidence and severity in apple fruit.…”

Section: A Case Study: the Flavonoid Quercetinmentioning

confidence: 99%

State of the Art and Future Prospects of Alternative Control Means Against Postharvest Blue Mould of Apple: Exploiting the Induction of Resistance

Sanzani¹,

Ippolito²

2011

Fungicides - Beneficial and Harmful Aspects

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“…Based on this concept, we have performed a series of studies that suggest that several polyphenols are promising candidates. [10][11][12] In the present study, we focused on piperine (1-piperoyl piperidine) (Fig. 1), which is a major alkaloid of black pepper (Piper nigrum Linn.)…”

Section: Introductionmentioning

confidence: 99%

Piperine, a Pepper Ingredient, Improves the Hepatic Increase in Free Fatty Acids Caused by 2,3,7,8-Tetrachlorodibenzo-p-dioxin

Ishida

Ishizaki

Tsutsumi

et al. 2008

JOURNAL OF HEALTH SCIENCE

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Dioxins, such as 2, 3,7,, are ubiquitous environmental pollutants. The variety of adverse effects produced by dioxins are a serious problem because they may affect humans and wild animals through the food chain. In this study, we examined the possible protective effects of piperine, which is a major alkaloid in black pepper (Piper nigrum Linn.) and long pepper (Piper longum Linn.), on the toxic effects of TCDD in C57BL/6J mice. The repeated administration of high doses (30 and 45 mg/kg, 14 days, p.o.) of piperine alone produced a weak agonistic effect on the aryl hydrocarbon receptor, which was evaluated based on the increase in hepatic ethoxyresorufin O-deethylase (EROD) activity. No such effect was observed at the lowest dose (15 mg piperine/kg). However, while coadministration (20 mg/kg, 28 days, p.o.) of piperine with TCDD had no effect on TCDD-induced wasting syndrome, it improved the hepatic accumulation of free fatty acids produced by TCDD. In relation to this, the hepatic accumulation of triglycerides by TCDD also tended to be reduced by piperine. Despite the above effects, piperine failed to reduce the increase in hepatic EROD activity and lipid peroxidation produced by TCDD. These results suggest that piperine is a candidate to improve disorders of lipid metabolism produced by dioxins, although the mechanism remains to be clarified.

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The Plant Flavonoid, Quercetin, Reduces Some Forms of Dioxin Toxicity by Mechanism Distinct from Aryl Hydrocarbon Receptor Activation, Heat-Shock Protein Induction and Quenching Oxidative Stress

Cited by 5 publications

References 30 publications

Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum)

Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum)

State of the Art and Future Prospects of Alternative Control Means Against Postharvest Blue Mould of Apple: Exploiting the Induction of Resistance

Piperine, a Pepper Ingredient, Improves the Hepatic Increase in Free Fatty Acids Caused by 2,3,7,8-Tetrachlorodibenzo-p-dioxin

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