Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells

Robbins, Katherine S.; Greenspan, Phillip; Pegg, Ronald B.

doi:10.1016/j.foodchem.2016.06.018

Cited by 25 publications

(15 citation statements)

References 33 publications

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“…Each treatment was performed in six replicates in a single experiment. The production of nitric oxide (NO) was measured using the Griess reaction [ 18 ]. Evaluation of the concentration of the cytokines released (TNF-α, IL-1β, IL-6, and IL-10) in the supernatants of the RAW 264.7 cell culture was carried out with enzyme-linked immunosorbent assay kits (ELISA MAX Deluxe Set) (Biolegend Inc., San Diego, CA, USA) according to the manufacturer’s instructions.…”

Section: Methodsmentioning

confidence: 99%

Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces

Oh¹,

et al. 2018

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A total of 22 Lactobacillus strains, which were isolated from infant feces were evaluated for their probiotic potential along with resistance to low pH and bile salts. Eight isolates (L. reuteri 3M02 and 3M03, L. gasseri 4M13, 4R22, 5R01, 5R02, and 5R13, and L. rhamnosus 4B15) with high tolerance to acid and bile salts, and ability to adhere to the intestine were screened from 22 strains. Further, functional properties of 8 Lactobacillus strains, such as anti-oxidation, inhibition of α-glucosidase activity, cholesterol-lowering, and anti-inflammation were evaluated. The properties were strain-specific. Particularly, two strains of L. rhamnosus, 4B15 (4B15) and L. gasseri 4M13 (4M13) showed considerably higher anti-oxidation, inhibition of α-glucosidase activity, and cholesterol-lowering, and greater inhibition of nitric oxide production than other strains. Moreover, the two selected strains substantially inhibited the release of inflammatory mediators such as TNF-α, IL-6, IL-1β, and IL-10 stimulated the treatment of RAW 264.7 macrophages with LPS. In addition, whole genome sequencing and comparative genomic analysis of 4B15 and 4M13 indicated them as novel genomic strains. These results suggested that 4B15 and 4M13 showed the highest probiotic potential and have an impact on immune health by modulating pro-inflammatory cytokines.

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Section: Methodsmentioning

confidence: 99%

Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces

Oh¹,

et al. 2018

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“…A crude extract and its low-and high-molecular weight fractions (LMW and HMW, respectively) were evaluated as anti-inflammatory on LPS-stimulated murine RAW 264.7 macrophages, under three different conditions: a) co-incubation of LPS and pecan extracts, b) pre-incubation of the cells with LPS, and c) preincubation of the cells with pecan extracts (Robbins et al, 2016). Results showed that LMW fraction exhibited a dose dependent reduction of NO and ROS production when cells were co-incubated with LPS and extract or when pre-incubated with LPS prior to extract, however, no anti-inflammatory effect was observed with the crude extract or the HMW fraction, indicating that phenolic acids and small tannins found in the LMW fraction exerted this antiinflammatory activity, probably by quenching ROS involved in the activation of NF-κB.…”

Section: In Vitro Studiesmentioning

confidence: 99%

Bioactive components and health effects of pecan nuts and their byproducts: a review

́Álvarez-Parrilla¹,

Urrea-López²,

Rosa³

2018

JFB

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Pecan is a North American native tree that produces a stone fruit or kernel, commonly known as pecan nut,which is highly valuable worldwide due to its sensory quality, and health promoting properties derived from the presence of mono- and polyunsaturated fatty acids, tocopherols and monomeric and polymeric polyphenolic compounds. The increase in the demand for pecan nut leads to an increase in by-products such as leaves, cake and principally nutshell, which have high contents of bioactive components, making them interesting raw materials to produce nutraceuticals with health benefits. The phytochemical content of pecan oil and kernel, as well as that of the main pecan by-products is discussed in detail, paying special attention to the presence of individual polyphenols with monomeric and polymeric structures. Finally, studies regarding the biological activity and potential use of pecan oil, kernel and by-products are summarized and discussed.

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“…Through their antioxidant property, flavonoids could potentially prevent free-radical-related injury. They are able to scavenge a wide range of reactive oxygen (ROS), nitrogen (NO) and chlorine species [ 11 , 12 , 13 ] as well as inhibit the production of reactive species [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Wine Flavonoids in Health and Disease Prevention

et al. 2017

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Wine, and particularly red wine, is a beverage with a great chemical complexity that is in continuous evolution. Chemically, wine is a hydroalcoholic solution (~78% water) that comprises a wide variety of chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars and vitamins. Flavonoids constitute a major group of polyphenolic compounds which are directly associated with the organoleptic and health-promoting properties of red wine. However, due to the insufficient epidemiological and in vivo evidences on this subject, the presence of a high number of variables such as human age, metabolism, the presence of alcohol, the complex wine chemistry, and the wide array of in vivo biological effects of these compounds suggest that only cautious conclusions may be drawn from studies focusing on the direct effect of wine and any specific health issue. Nevertheless, there are several reports on the health protective properties of wine phenolics for several diseases such as cardiovascular diseases, some cancers, obesity, neurodegenerative diseases, diabetes, allergies and osteoporosis. The different interactions that wine flavonoids may have with key biological targets are crucial for some of these health-promoting effects. The interaction between some wine flavonoids and some specific enzymes are one example. The way wine flavonoids may be absorbed and metabolized could interfere with their bioavailability and therefore in their health-promoting effect. Hence, some reports have focused on flavonoids absorption, metabolism, microbiota effect and overall on flavonoids bioavailability. This review summarizes some of these major issues which are directly related to the potential health-promoting effects of wine flavonoids. Reports related to flavonoids and health highlight some relevant scientific information. However, there is still a gap between the knowledge of wine flavonoids bioavailability and their health-promoting effects. More in vivo results as well as studies focused on flavonoid metabolites are still required. Moreover, it is also necessary to better understand how biological interactions (with microbiota and cells, enzymes or general biological systems) could interfere with flavonoid bioavailability.

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Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells

Cited by 25 publications

References 33 publications

Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces

Probiotic and anti-inflammatory potential of Lactobacillus rhamnosus 4B15 and Lactobacillus gasseri 4M13 isolated from infant feces

Bioactive components and health effects of pecan nuts and their byproducts: a review

Wine Flavonoids in Health and Disease Prevention

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