Zuonin B Inhibits Lipopolysaccharide-Induced Inflammation via Downregulation of the ERK1/2 and JNK Pathways in RAW264.7 Macrophages

Lee, Mee Young; Yuk, Ji-Eun; Kwon, Ok‐Kyoung; Oh, Sei Ryang; Lee, Hyeong Kyu; Ahn, Kyung Seop

doi:10.1155/2012/728196

Cited by 15 publications

(19 citation statements)

References 22 publications

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“…Lipopolysaccharide (LPS) induced nitrite radical scavenging activity was performed by the method described by Lee et al (2012). Prevention of foam cell formation by incubating RAW 264.7 cells with oxidized LDL (ox-LDL) and extracts for 48 h was carried out using the method of Greenspan et al (1997).…”

Section: In Vitro Antioxidant Assaysmentioning

confidence: 99%

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

et al. 2016

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Wine was prepared from three varieties of Phyllanthus viz., P. emblica (wild and cultivated) and P. acidus. Among the wines prepared, cultivated Emblica wine had the highest total phenolic (11.02 μg gallic acid equivalent/ ml) and flavonoid (59.46 μg quercetin equivalent/ml) content. Further gallic acid, syringic acid, protocatechuic acid and caffeic acid were present in higher amounts in wine from the cultivated variety compared to other wines. HPLC analysis showed that in juice of the cultivated variety, gallic acid and coumaric acid were found in higher amounts than that in the corresponding wine. Antioxidant assays, LDL oxidation prevention, foam cell prevention and nitrite scavenging activities (cell lines) were found to be highest in cultivated Emblica juice and wine with an activity of 15 μg/ml and 14 μg/ml (nitrite assay) and 108.649 μg ascorbic acid equivalent/mg and 321.622 μg ascorbic acid equivalent /mg (total antioxidant capacity) respectively. CD36 expression was reduced and ABCA1 expression was increased to the highest extent by the cultivated Emblica wine and juice. Further, antioxidant activity was seen to increase during the course of fermentation. Sensory analysis showed that cultivated Emblica wine was sweeter compared to the other wines.

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Section: In Vitro Antioxidant Assaysmentioning

confidence: 99%

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

et al. 2016

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“…Nitrite radical production following treatment with the different samples was measured in cell cultures using the Griess reaction (Lee et al . ). RAW 264.7 cells were grown in 96‐well plates (2 × 10 5 cells/well) using DMEM and treated with different concentrations of E. officinalis extracts for 1 h (Lee et al .…”

Section: Dpph Assaymentioning

confidence: 97%

“…RAW 264.7 cells were grown in 96‐well plates (2 × 10 5 cells/well) using DMEM and treated with different concentrations of E. officinalis extracts for 1 h (Lee et al . ). Addition of 1 μg/mL of bacterial lipopolysaccharides (LPS) followed by 24 h incubation induces the production cellular nitric oxide (NO).…”

Section: Dpph Assaymentioning

confidence: 97%

Changes in Properties of Muffins Incorporated withEmblica officinalisFruit Osmodehydrated with Fructooligosaccharide

Nambiar

Ashwini

Shetty

et al. 2016

Journal of Food Processing and Preservation

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Muffin preparation using Emblica officinalis fruits was done by incorporation of fructooligosaccharide (FOS) infused E. officinalis fruits (FOS‐Emblica) in proportions of 5%, 10% and 15% in wheat flour. Antioxidant and atherosclerotic foam cell inhibition assays showed that 10% and 15% FOS‐Emblica muffins had higher bioactivity than that of 5% FOS‐Emblica muffins and control muffins. Phenolic and flavonoid compounds present in untreated fruits were preserved in 10% and 15% FOS‐Emblica muffins. Texture analysis showed that addition of E. officinalis resulted in soft textured muffins with reduced hardness and gumminess and increased springiness, with these parameters showing significant difference in 10% and 15% FOS‐Emblica muffins. Sensory analysis showed that 10% FOS‐Emblica muffins had better overall quality. Practical Applications Bakery products like muffins are fatty food stuffs that are devoid of antioxidant benefits. Incorporation of nutritious fruits like Emblica officinalis – osmodehydrated with prebiotic‐like fructooligosaccharide – into muffins not only increases its antioxidant properties but also enhances the sensory and textural qualities of muffins. It also enhances the phenolic and flavonoid concentration of muffins. Further, prebiotic‐fructooligosaccharide is also known to improve digestion.

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“…Measurement of nitric oxide (NO) production using RAW264.7 cells NO production, after treatment with extracts of E. officinalis fruit parts, was measured in cell culture using the Griess' reaction (Lee et al 2012). RAW 264.7 cells were grown in 96-well plates (2×10 5 cells/well) using Dulbecco's Modified Eagle Media (DMEM) and treated with different concentrations (1-900 μg/ml) of E. officinalis extracts for 1 h (Lee et al 2012).…”

Section: Cytotoxicity Assaymentioning

confidence: 99%

“…RAW 264.7 cells were grown in 96-well plates (2×10 5 cells/well) using Dulbecco's Modified Eagle Media (DMEM) and treated with different concentrations (1-900 μg/ml) of E. officinalis extracts for 1 h (Lee et al 2012). NO production in the cells was induced by the addition of 1 μg/ml of bacterial lipopolysaccharide (LPS) followed by incubation for 24 h. Subsequently, 100 μL of the supernatant media was added to 100 μL of Griess' reagent and incubated for 15 min.…”

Section: Cytotoxicity Assaymentioning

confidence: 99%

Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis

2015

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Emblica officinalis fruit is commonly used in Ayurvedic formulations for its role in prevention of various diseases. Its seeds have been found to enhance the antioxidant defences of the body in diabetic rats and its pulp methanolic extract is known for its antioxidant potential. However the antioxidant activity of the seed in comparison to pulp needs to be studied. A comparative study of the antioxidant potential of the whole fruit, seeds and pulp, respectively, is needed to identify which part of the fruit could be exploited for pharmaceutical or nutraceutical purposes. We compared the free radical scavenging capacity of the methanol extract of seed, pulp and whole fruit extract and also identified major flavonoids and phenolics by HPLC profiling. We also assessed the oxidized LDL-induced foam cell prevention and nitrite scavenging activity after LPS stimulation of RAW 264.7 macrophages. Pulp showed the highest antioxidant activity compared to seeds with IC 50 values of 6 μg/ml and 13 μg/ml for DPPH radical scavenging assay and 41 and 70 μg/ml for nitric oxide scavenging activity, respectively. After 5 h incubation, among the three extracts studied, pulp showed the highest activity-88.89 % prevention of LDL oxidation, higher than that of the standard, ascorbic acid. Phytochemical analysis showed that phenolic content was highest in pulp and total tannins highest in seeds. HPLC profiling documented the presence of caffeic acid, coumaric acid, syringic acid and myricetin in both pulp and seeds with gallic acid present in pulp and tannic acid in seeds and whole fruit extract.

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Zuonin B Inhibits Lipopolysaccharide-Induced Inflammation via Downregulation of the ERK1/2 and JNK Pathways in RAW264.7 Macrophages

Cited by 15 publications

References 22 publications

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

Fermentation induced changes in bioactive properties of wine from Phyllanthus with respect to atherosclerosis

Changes in Properties of Muffins Incorporated withEmblica officinalisFruit Osmodehydrated with Fructooligosaccharide

Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis

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