Neurodegenerative diseases are major threats to human health. Here, through fluorescence, colorimetric, immunoblotting, spectroscopy, and laser scanning confocal microscopic techniques, we investigated the neuroprotective properties of chlorogenic acid‐rich Solanum melongena extracts (SM extract) in rotenone‐induced PC‐12 cell death. The results showed that rotenone caused apoptosis to PC‐12 cells by elevating Bax/Bcl‐2 ratio and increasing caspase‐3 activity. Rotenone also increased ROS in cells while suppressing SOD and catalase activities. This resulted in the depletion of ATP in cells by blocking mitochondria complex I activity. Pretreatment of the cells with SM extract at concentrations of 100, 250, and 500 μg/ml before incubation for 24 hr with rotenone significantly prevented apoptosis, decreased ROS, and increased ATP production in the cells. SM extract upregulated SOD and catalase activities in the cells. These results unveil evidence that SM extract content neuroprotective properties that can be exploited to prevent and treat neurodegenerative diseases. Practical applications Solanum melongena eggplant is a popular ingredient in many traditional recipes and is well known in Asia for its medicinal benefits. Despite numerous scientific reports of the potential health benefits of this plant, reports on its effects in neurodegenerative diseases is still lacking. This pilot study demonstrates that S. melongena eggplant can protect against neurotoxicity in neurodegenerative diseases. The results of this research serves as a base for further research on eggplant that will result in its usage on a larger scale as functional food materials.
This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.
This study aimed to identify the phytochemical compounds in purple wheat bran 'Arriheuk' extract, with water, 50% ethanol and 70% ethanol and determine its physiological activities. Six types of flavonoids were identified in 'Arriheuk' extract using a HPLC analysis. The highest total polyphenol content was observed in the 70% ethanol extract, while the highest total flavonoid content was obtained both from the water and the 70% ethanol extracts of 'Arriheuk'. 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity was significantly high in the 48-h water extract and the 12-h 70% ethanol extract, while the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging activity was not significantly different between the two extracts. Cell viability, determined by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, was high for cells treated with 70% ethanol extract. The apoptosis protective effect, confirmed by Hoechst staining, showed that the morphological features were significantly reduced in cells treated with the 70% ethanol extract. Oil-Red-O staining was used to confirm the protective effect of 'Arriheuk' extracts on the intracellular lipid accumulation in cells, and the results showed the best inhibitory effect was observed at the 70% ethanol extract. However, the effect decreased in a concentration dependent manner. These results may improve the usage of 'Arriheuk' as a food material in the future.
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