Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo

Abstract

Arrowroot (Maranta arundinacea. L) is an underutilized local crop potentially to be developed as carbohydrate source and functional food in Indonesia. The objectives of this research are to evaluate the immunostimulatory effects of arrowroot extracts in vitro by using animal cell culture techniques, and in vivo by using BALB/c mice. The arrowroot tuber extracts were prepared by heat-treatment at 121°C for 20 min in distilled water. The IgM production stimulatory activity of arrowroot tuber extracts against human hybridoma HB4C5 cells and mouse splenocytes was assessed. The result indicated that the arrowroot tuber extract stimulated IgM production by HB4C5 cells and immunoglobulin (IgG, IgA and IgM) production by splenocytes in vitro. In addition, the arrowroot tuber extracts strongly enhanced interferon c production by splenocytes. In vivo study indicated that the diet containing arrowroot extracts increased the serum IgG, IgA and IgM levels in mice. These results revealed that the arrowroot tuber extracts have immunostimulatory effects in vivo as well as in vitro.

Immunomodulatory activity of Bengkoang (Pachyrhizus erosus) fiber extract in vitro and in vivo

“…Immunomodulatory effect of BFE on mouse splenocytes in vitro Following 1 week acclimation, 6-week-old female BALB/c mice were sacrificed by cervical dislocation, and splenocytes were prepared as described previously (Kumalasari et al 2012). Splenocytes were suspended in RPMI 1640 medium (Sigma) supplemented with 100 U/mL of penicillin (Sigma), 100 lg/mL of streptomycin (Sigma), and 5 % of fetal bovine serum (FBS; SAFC Biosciences, Lenexa, KS, USA).…”

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

“…This browning of baked products could be attributed to Maillard reaction, due to the chemical reaction between the present amino acids and reducing sugar in the starch, flour and added ingredients (Martins et al, 2000). The off-white colour of the product with 100% AS could be due to the low amino acid content of arrowroot starch (Kumalasari et al, 2012;Aprianita et al, 2014) as compared to APF.…”

“…Senavirathna et al, (2014) reported that its boiled rhizome had 73.4% moisture, 1.8% fat, 8.6% protein, 4.0% ash, 64.0% carbohydrates, 11.0% insoluble dietary fiber and 6.0% soluble dietary fiber. Kumalasari et al (2012) reported that its starch has 11.9% moisture, 0.58% ash, 0.14% protein, 0.84% fat, 8.7% insoluble dietary fiber and 5.0% soluble dietary fiber, while Aprianita et al (2014) found it to have 10.2% moisture, 0.60% protein, 21.9% amylose and 62.3% amylopectin. Furthermore, the amylose content of the starch showed different reports, such as 22% (Kim et al, 1984), 19.0-19.9% (Erdman, 1986, 15.21% (Pérez and Lares, 2005) and 24.8% (Madineni et al, 2012).…”

“…Furthermore, it revealed that arrowroot starch has no gluten content (Shepherd and Gibson, 2006), high digestibility (Jyothi et al, 2009), high dietary fibers, raffinose, lactulose, stachyose (Harmayani et al, 2011) and high fructo-oligosaccharides (Fitri, 2011), which can be potential prebiotics (Kumalasari et al, 2012;Abesinghe et al, 2012). Thus, the study used arrowroot starch as additive and or substitute to the original rice flour (RF) and all-purpose flour (APF) in making puto seko and panganan.…”

Determination of total phenolic content and antioxidant activitity of methanol extract of Maranta arundinacea L fresh leaf and tuber

“…M. arundinacea L bulbs used to make starch to treat ulcer peptic [7] . It is also reported to treat the diarrhea, pain and antioxidant [8]. The tuber has an effect as anti-cholesterol [9] and has anti-ulcer effects [7].…”