Effects of Korean black raspberry supplementation on oxidative stress and plasma antioxidant capacity in healthy male smokers

Park, Eunkyo; Cho, Soo Muk; Lee, Jung Eun; Lee, Seung Min; Kim, Yesl; Go, Min Sun; Kim, Young Jae; Jung, In Kyung; Auh, Joong-Hyuck; Choi, Hae-Jin; Kim, Jung Hyun

doi:10.1016/j.jff.2015.04.047

Cited by 14 publications

(24 citation statements)

References 53 publications

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“…BR are used for jam, liquor, beverages, or in freeze-dried powder form as a food additive due to their short shelf life [12]. Studies of BR-related antioxidant activity revealed the properties of BR juice and freeze-dried BR extract, as well as their ability to improve the stability of anthocyanins contained in BR [1314]. However, few studies have focused on the in vivo antioxidant properties and ROS-moderating effects of foods containing freeze-dried BR powder.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

Ryu

Yang²,

Lee³

et al. 2019

Nutr Res Pract

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BACKGROUND/OBJECTIVES Oxidative stress is a major effector of various diseases; accordingly, antioxidants are frequently ingested in order to prevent or alleviate disease symptoms. Kimchi contains various natural antioxidants, and it is known that the functional activity varies depending on the ingredients and fermentation state. Black raspberries (BR) contain various bioactive compounds with antioxidant effects. This study investigated the antioxidant and liver-protection effects of kimchi supplemented with black raspberry juice powder (BJP). MATERIALS/METHODS BJP-added kimchi (BAK; at 0.5%, 1%, and 2% concentrations of BJP) and control (without BJP) were prepared and fermented at 4℃ for 4 weeks. Changes in the antioxidant effects of BAK during fermentation were investigated. In addition, the protective activity of BAK against oxidative stress was investigated in a liver cirrhosis-induced animal model in vivo . RESULTS BAK groups showed the acidity and pH of optimally ripened (OR) kimchi at 2 weeks of fermentation along with the highest lactic acid bacterial counts. Additionally, BAK groups displayed a higher content of phenolic compounds and elevated antioxidant activities relative to the control, with the highest antioxidant effect observed at 2 weeks of fermentation of OR 1% BAK. After feeding the OR 1% BAK to thioacetamide-induced liver cirrhosis rats, we observed decreased glutamate oxaloacetate transaminase and glutamate pyruvate transaminase activities and elevated superoxide dismutase activity. CONCLUSIONS These findings showed that the antioxidant effects of OR BAK and feeding of OR 1% BAK resulted in liver-protective effects against oxidative stress.

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Section: Introductionmentioning

confidence: 99%

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

Ryu

Yang²,

Lee³

et al. 2019

Nutr Res Pract

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“…34,35 It was reported that Korean BRB supplementation significantly increased the activity of the antioxidant enzymes and reduced plasma lipid peroxidation in healthy male smokers. 36 Both 5% and 10% BRB in the diet were also reported to induce glutathione S-transferase activity in the rat. 37 GSH is critical to counteract oxidative stress-induced intracellular injury and to detoxify xenobiotics.…”

Section: ■ Discussionmentioning

confidence: 99%

“…The anthocyanin-enriched fraction from BRB (BRBE) was shown to inhibit B[a]PDE-induced activation of NF-κB and AP-1 . Anthocyanins are also known to induce phase II enzymes in cultured cells to enhance their antioxidant capacity by activating glutathione-related enzymes (glutathione reductase, glutathione peroxidase, glutamate-cysteine ligase, and glutathione S-transferase) as well as the activity of NAD(P)H:quinone reductase. , It was reported that Korean BRB supplementation significantly increased the activity of the antioxidant enzymes and reduced plasma lipid peroxidation in healthy male smokers . Both 5% and 10% BRB in the diet were also reported to induce glutathione S-transferase activity in the rat …”

Section: Discussionmentioning

confidence: 99%

Black Raspberry Extract Enhances Glutathione Conjugation of the Fjord-Region Diol Epoxide Derived from the Tobacco Carcinogen Dibenzo[def,p]chrysene in Human Oral Cells

Chen

Sun

et al. 2022

Chem. Res. Toxicol.

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In a series of previous studies we reported that black raspberry (BRB) powder inhibits dibenzo[a,l]pyrene (DBP)-induced DNA damage, mutagenesis, and oral squamous cell carcinoma (OSCC) development in mice. In the present study, using human oral leukoplakia (MSK-Leuk1) and squamous cell carcinoma (SCC1483) cells, we tested the hypothesis that BRB extract (BRBE) will enhance the synthesis of glutathione (GSH) and in turn increase GSH conjugation of the fjord-region DBP diol epoxide (DBPDE) derived from DBP leading to inhibition of DBP-induced DNA damage. The syntheses of DBPDE-GSH conjugate, DBPDE-dA adduct, and the corresponding isotope-labeled internal standards were performed; LC-MS/MS methods were used for their quantification. BRBE significantly (p < 0.05) increased cellular GSH by 31% and 13% at 6 and 24 h, respectively, in OSCC cells; in MSK-LeuK1 cells, the levels of GSH significantly (p < 0.05) increased by 55% and 22%, at 1 and 6 h. Since BRBE significantly enhanced the synthesis of GSH in both cell types, subsequent experiments were performed in MSK-Leuk1 cells. Western blot analysis was performed to determine the types of proteins involved in the synthesis of GSH. BRBE significantly (p < 0.05) increased the protein expression (2.5-fold) of the glutamate-cysteine ligase catalytic subunit (GCLC) but had no effect on the glutamate-cysteine ligase modifier subunit (GCLM) and glutathione synthetase (GSS). LC-MS/MS analysis showed that pretreatment of cells with BRBE followed by DBPDE significantly (p < 0.05) increased the levels of DBPDE-GSH conjugate (2.5-fold) and decreased DNA damage by 74% measured by assessing levels of DBPDE-dA adduct formation. Collectively, the results of this in vitro study clearly support our hypothesis, and the LC-MS/MS methods developed in the present study will be highly useful in testing the same hypothesis initially in our mouse model and ultimately in smokers.

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“… 8 , 14 Excessive adipose tissue leads to chronic oxidative stress and inflammation, which is the main reason for morbidities and mortalities in societies. 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 …”

Section: Introductionmentioning

confidence: 99%

“…These results were obtained through a detailed analysis of 5 RCTs that considered only body mass index (BMI) and waist circumference (WC) indices. On the other hand, there were high‐quality RCT studies 15 , 16 , 17 , 20 , 22 , 23 , 24 , 25 , 28 , 29 , 31 , 32 , 36 , 37 , 38 , 39 , 42 , 43 , 44 , 45 , 46 , 47 that were not included in previous meta‐analysis studies.…”

Section: Introductionmentioning

confidence: 99%

Does anthocyanins consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled trials

Yarhosseini

Darand

Sangsefidi

et al. 2023

Obesity Science & Practice

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Background and Aims Anthocyanins (ACNs) are water‐soluble plant pigments belong to flavonoids with beneficial effects on health and disease prevention. Some studies have examined the effect of ACNs on anthropometric and body composition indices, but the findings were inconsistent. This systematic review and meta‐analysis aimed to investigate the effect of ACNs and sources rich in anthocyanins on body mass index (BMI), body weight (BW), waist circumference (WC), hip circumference (HC), waist‐hip ratio (WHR), percentage of fat mass (PFM) and fat free mass (FFM). Methods PubMed, Web of Science, Scopus, and Google Scholar were searched with no limitation until May 2021 to find relevant randomized controlled clinical trials (RCT). The risk of bias was assessed utilizing Cochrane collaboration's tool. Weighted mean differences (WMD) and 95% confidence intervals (CIs) were obtained using a random effects model. Results A total of 31 RCTs (with 0.77–640 mg/day of ACNs supplementation for 28–90 days) with 1438 participants were included. No significant effect was found in BMI, WC, HC, WHR, PFM and FFM after ACNs consumption. Conclusions The results showed that ACNs did not significantly affect anthropometric and body composition parameters. Further high‐quality RCTs are required to validate these findings.

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Effects of Korean black raspberry supplementation on oxidative stress and plasma antioxidant capacity in healthy male smokers

Cited by 14 publications

References 53 publications

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

Black Raspberry Extract Enhances Glutathione Conjugation of the Fjord-Region Diol Epoxide Derived from the Tobacco Carcinogen Dibenzo[def,p]chrysene in Human Oral Cells

Does anthocyanins consumption affect weight and body composition? A systematic review and meta‐analysis of randomized controlled trials

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