Therapeutic potential of rice-derived polyphenols on obesity-related oxidative stress and inflammation

Callcott, Esther T.; Santhakumar, Abishek B.; Luo, Jixun; Blanchard, Christopher L.

doi:10.1016/j.jab.2018.03.001

Cited by 27 publications

(17 citation statements)

References 87 publications

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“…Several studies highlighted the protective effects of polyphenols against oxidative stress. On the one hand, protective effects of the polyphenols rely on their ability to improve cellular antioxidant response by promoting the Nrf2 pathway or by stimulating antioxidant enzymes such as glutathione peroxidase (GPx), catalase or superoxide dismutase (SOD) [ 47 ]. On the other hand, the capacity of polyphenols to act as free-radical scavengers and electron donors give them a protective effect against oxidative stress [ 48 ].…”

Section: Impact Of Infusion and Decoction Process On The Antioxidamentioning

confidence: 99%

Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous Extracts from Eight Medicinal Plants from Reunion Island: Protection against Oxidative Stress in Red Blood Cells and Preadipocytes

Checkouri

Reignier²,

Silva

et al. 2020

Antioxidants

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Background—Medicinal plants are traditionally used as infusions or decoctions for their antioxidant, anti-inflammatory, hypolipidemic and anti-diabetic properties. Purpose—The aim of the study was to define the polyphenol composition and to assess the antioxidant capacity of eight medicinal plants from Reunion Island referred to in the French Pharmacopeia, namely Aphloia theiformis, Ayapana triplinervis, Dodonaea viscosa, Hubertia ambavilla, Hypericum lanceolatum, Pelargonium x graveolens, Psiloxylon mauritianum and Syzygium cumini. Methods—Polyphenol content was assessed by biochemical assay and liquid chromatography coupled to mass spectrometry. Antioxidant capacity was assessed by measuring DPPH reduction and studying the protective effects of herbal preparation on red blood cells or preadipocytes exposed to oxidative stress. Results—Polyphenol content ranged from 25 to 143 mg gallic acid equivalent (GAE)/L for infusions and 35 to 205 mg GAE/L for decoctions. Liquid chromatography coupled to mass spectrometry analysis showed the presence of major bioactive polyphenols, such as quercetin, chlorogenic acid, procyanidin and mangiferin. Antioxidant capacity assessed by different tests, including DPPH and Human red blood cell (RBC) hemolysis of herbal preparations, demonstrated a dose-dependent effect whatever the extraction procedure. Our data suggest that decoction slightly improved polyphenol extraction as well as antioxidant capacity relative to the infusion mode of extraction (DPPH test). However, infusions displayed a better protective effect against oxidative stress-induced RBC hemolysis. Conclusion—Traditional preparations of medicinal plant aqueous extracts (infusions and decoctions) display antioxidant properties that limit oxidative stress in preadipocytes and red blood cells, supporting their use in the context of metabolic disease prevention and treatment.

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Section: Impact Of Infusion and Decoction Process On The Antioxidamentioning

confidence: 99%

Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous Extracts from Eight Medicinal Plants from Reunion Island: Protection against Oxidative Stress in Red Blood Cells and Preadipocytes

Checkouri

Reignier²,

Silva

et al. 2020

Antioxidants

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“…Legumes are an excellent source of proteins and, when they are enzymatically digested, they become peptides with multiple sizes that can exert a wide spectrum of biological potentials [ 16 , 17 , 18 ]. Hence, the incorporation of bioactive compounds from legumes into diets could exert beneficial effects by regulating lipid metabolism, resulting in a potential alternative in the prevention or as an adjuvant in the treatment of obesity [ 19 , 20 ]. Furthermore, studies with legume-derived hydrolysates have shown beneficial effects on immunity, inflammation, infection, hypertension, hypercholesterolemia, type 2 diabetes and some types of cancer [ 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Moreno

Mojica

Mejı́a

et al. 2020

Foods

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The objective was to investigate the anti-adipogenesis potential of selected legume protein hydrolysates (LPH) and combinations using biochemical assays and in silico predictions. Black bean, green pea, chickpea, lentil and fava bean protein isolates were hydrolyzed using alcalase (A) or pepsin/pancreatin (PP). The degree of hydrolysis ranged from 15.5% to 35.5% for A-LPH and PP-LPH, respectively. Antioxidant capacities ranged for ABTS•+ IC50 from 0.3 to 0.9 Trolox equivalents (TE) mg/mL, DPPH• IC50 from 0.7 to 13.5 TE mg/mL and nitric oxide (NO) inhibition IC50 from 0.3 to 1.3 mg/mL. LPH from PP–green pea, A–green pea and A–black bean inhibited pancreatic lipase (PL) (IC50 = 0.9 mg/mL, 2.2 mg/mL and 1.2 mg/mL, respectively) (p < 0.05). For HMG-CoA reductase (HMGR) inhibition, the LPH from A–chickpea (0.15 mg/mL), PP–lentil (1.2 mg/mL), A–green pea (1.4 mg/mL) and PP–green pea (1.5 mg/mL) were potent inhibitors. Combinations of PP–green pea + A–black bean (IC50 = 0.4 mg/mL), A–green pea + PP–green pea (IC50 = 0.9 mg/mL) and A–black bean + A–green pea (IC50 = 0.6 mg/mL) presented synergistic effects to inhibit PL. A–chickpea + PP–lentil (IC50 = 0.8 mg/mL) and PP–lentil + A–green pea (IC50 = 1.3 mg/mL) interacted additively to inhibit HMGR and synergistically in the combination of A–chickpea + PP–black bean (IC50 = 1.3 mg/mL) to block HMGR. Peptides FEDGLV and PYGVPVGVR inhibited PL and HMGR in silico, showing predicted binding energy interactions of −7.6 and −8.8 kcal/mol, respectively. Combinations of LPH from different legume protein sources could increase synergistically their anti-adipogenic potential.

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“…Brown rice has potentials in resisting oxidation and antioxidants, diminishing inflammation and reducing blood lipids. This potential of rice-derived polyphenols may potentially regulate risk factors for obesity-related rice and inflammation development [8].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Antioxidant Activity Evaluation of Polyphenols of Brown Rice Tea from Japonica Rice and Indica Rice

Tian¹,

Chen²,

Kejing³

2020

JNHFS

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The objective of this study was to explore the extraction process and antioxidant activity of polyphenols from Japonica and Indica brown rice. After baking, Japonica and Indica brown rice samples were soaked in water to obtain brown rice tea respectively. We determined the polyphenol content and the antioxidant activity of the brown rice tea, as well as measured the contents of nutrients (including protein, amino acid, and crude cellulose) of the baked brown rice. The total AA content of Indica brown rice (7.30%) was higher than that of Japonica brown rice (6.30%). The results showed that the optimum extraction conditions for Japonica and Indica rice polyphenols were as follows: baking temperature of 180°C and 190°C, baking time of 15 min and 20 min, and soaking time of 30 min and 30 min, respectively. The DPPH clearance rate of the five samples was shown as follows: Burdock tea> Pu'er tea> Tieguanyin tea> Japonica brown rice> Indica brown rice tea. The DPPH clearance rate of the polyphenols in rice tea obtained from Japonica and Indica brown rice was 1.04% and 1.99%.

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Therapeutic potential of rice-derived polyphenols on obesity-related oxidative stress and inflammation

Cited by 27 publications

References 87 publications

Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous Extracts from Eight Medicinal Plants from Reunion Island: Protection against Oxidative Stress in Red Blood Cells and Preadipocytes

Evaluation of Polyphenol Content and Antioxidant Capacity of Aqueous Extracts from Eight Medicinal Plants from Reunion Island: Protection against Oxidative Stress in Red Blood Cells and Preadipocytes

Combinations of Legume Protein Hydrolysates Synergistically Inhibit Biological Markers Associated with Adipogenesis

Extraction and Antioxidant Activity Evaluation of Polyphenols of Brown Rice Tea from Japonica Rice and Indica Rice

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