Protection of Saururus Chinensis Extract against Liver Oxidative Stress in Rats of Triton WR-1339-induced Hyperlipidemia
Tóm tắt
Saururus chinensis has been reported to contain compounds such as lignans, alkaloids, diterpenes, flavonoids, tannins, steroids, and lipids. Fermentation is commonly used to break down certain undesirable compounds, to induce effective microbial conversion, and to improve the potential nutraceutical values. Previous studies have reported that the fermentation process could modify naturally occurring constituents, including isoflavons, saponins, phytosterols, and phenols, and could enhance biological activities, specifically antioxidant and antimicrobial properties. The probiotic strains used for fermentation exert beneficial effects and are safe. In this study, the antioxidative effects of the Bacillus subtilis fermentation of Saururus chinensis were investigated in a rat model with Triton WR-1339-induced hyperlipidemia by comparing the measured antioxidative biological parameters of fermented Saururus chinensis extract to those of nonfermented Saururus chinensis extract. Fermentation played a more excellent role than nonfermentation in ultimately protecting the body from oxidative stress in the liver of the experimental rats with Triton WR-1339-induced hyperlipidemia.
Tài liệu tham khảo
Oboh, G., Alabi, K.B. and Akindahunsi, A.A. (2008) Fermentation changes the nutritive values, polyphenol distribution, and antioxidant properties of Parkia giglobosa seeds (African locust beans). Food Biotechnol., 22, 363–376.
Hubert, J., Berger, M., Nepveu, F., Paul, F. and Daydé, J. (2008) Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ. Food Chem., 109, 709–721.
Katina, K., Laitila, A., Juvonen, R., Liukkonen, K.H., Kariluoto, S., Piironen, V., Landberg, R., Aman, P. and Poutanen, K. (2007) Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiol., 24, 175–186.
Koshy, P., Sinniah, S.K. and Sekaran, M. (2009) Antimicrobial peptides in aqueous and ethanolic extracts from microbial, plant and fermented sources. Biotechnology, 8, 248–253.
Parvez, S., Malik, K.A., Ah Kang, S. and Kim, H.Y. (2006) Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol., 100, 1171–1185.
Minhajuddin, M., Beg, Z.H. and Iqbal, J. (2005) Hypolipidemic and antioxidant properties of tocotrienol rich fraction isolated from rice bran oil in experimentally induced hyperlipidemic rats. Food Chem. Toxicol., 43,747–753.
Yang, R., Le, G., Li, A., Zheng, J. and Shi, Y. (2006) Effect of antioxidant capacity on blood lipid metabolism and lipoprotein lipase activity of rats fed a high-fat diet. Nutrition, 22, 1185–1191.
Grundy, S.M. (1986) Cholesterol and coronary heart disease: a new era. JAMA, 256, 2849–2858.
Aviram, M. (2004) Flavonoids-rich nutrients with potent antioxidant activity prevent atherosclerosis development: the licorice example. Int. Congr. Ser., 1262, 320–327.
Engler, M.B. and Engler, M.M. (2004) The vasculoprotective effects of flavonoid-rich cocoa and chocolate. Nutr. Res., 24, 695–706.
Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E. and Etherton, T.D. (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med., 113 Suppl 9B, 71S–88S.
Ohara, Y., Peterson, T.E. and Harrison, D.G. (1993) Hypercholesterolemia increases endothelial superoxide anion production. J. Clin. Invest., 91, 2546–2551.
Lowry, O.H., Rosenbrough, N.J., Farr, A.L. and Randall, R.J. (1951) Protein measurement with the folin phenol regent. J. Biol. Chem., 193, 265–275.
Lillie, R.D. (1965) Histopathological Technique and Practical Histochemistry (3rd ed.), Blakistar Division of McGraw-Hill, New York, Toronto, London.
Bondent, V., Brand-Williams, W. and Bereset, C. (1997) Kinetics and mechanism of antioxidant activity using the DPPH. free radical methods. LWT Food Sci. Technol., 30, 609–615.
Mau, J.L., Lin, H.C. and Chen, C.C. (2002) Antioxidant properties of several medicinal mushroom. J. Agric. Food Chem., 50, 6072–6077.
Lee, H.J. and Seo, Y. (2006) Antioxidant properties of Erigeron annuus extract and its three phenolic constituents. Biotechnol. Bioprocess Eng., 11, 13–18.
Lee, J.Y., Lee, S.H., Kim, H.J., Ha, J.M., Lee, S.H., Lee, J.H. and Ha, B.J. (2004) The preventive inhibition of chondroitin sulfate against the CCl4- induced oxidative stress of subcellular level. Arch. Pharm. Res., 27, 340–345.
Xie, W., Wang, W., Su, H., Xing, D., Cai, G. and Du, L. (2007) Hypolipidemic mechanisms of Ananas comosus L. leaves in mice different from fibrates but similar to statins. J. Pharmacol. Sci., 103, 267–274.
Pérez-Pastén, R., García, R.V., Garduño, L., Reyes, E., Labarrios, F., Tamariz, J. and Chamorro, G. (2006) Hypolipidaemic and antiplatelet activity of phenoxyacetic acid derivatives related to alpha-ascarone. J. Pharm. Pharmacol., 58, 1343–1349.
Harnafi, H., Caid, H.S., Bouanani, N.E.H., Aziz, M. and Amrani, S. (2008) Hypolipemic activity of polyphenol-rich extracts from Ocimum basilicum in Triton WR-1339-induced hyperlipidemic mice. Food Chem., 108, 205–212.