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Anti-inflammatory activities of garlic sprouts, a source of α-linolenic acid and 5-hydroxy-l-tryptophan, in RAW 264.7 cells

100%

Gdula-Argasińska J., Paśko P., Sułkowska-Ziaja K., Kała K., Muszyńska B.

Acta Biochimica Polonica

2017

vol. 64

issue 3

551-559

The purpose of this study was to analyze the indolic, phenolic, and fatty acid content and antioxidant activity of garlic sprouts growing in the dark and in the daylight. The pro- or anti-inflammatory properties of the garlic sprout extract were investigated by evaluating the cyclooxygenase-2 (COX-2), prostaglandin E synthase (cPGES), glutathione S transferase (GSTM1), nuclear factor NF-κB, peroxisome proliferator-activated receptors (PPARs), and aryl hydrocarbon receptor (AhR) protein levels in the RAW 264.7 cells activated with lipopolysaccharide (LPS). The highest amount of total indolic (73.56 mg/100 g f.w.) and phenolic compounds (36.23 mg/100 g f.w.) was detected in garlic sprouts grown in the daylight. Studies on antioxidant activity (the FRAP and DPPH method) of garlic sprouts showed that this activity is significantly higher for sprouts grown in full access to light when compared to those grown in the dark. In garlic sprout extracts, α-linolenic acid (ALA) was found to be in greater amount. COX-2 and cPGES level was lower when compared to LPS alone activated cells. After garlic extract treatment, higher level of GSTM1, PPARΥ, cytosolic p50 and p65 protein, as well as a lower NF-ĸB p50/p65 activity was noted in the RAW 264.7 cells which suggested PPARs and AhR transrepression mechanism of NF-ĸB signalling. The obtained results indicate Allium sativum sprouts are a rich source of n-3 fatty acids, indolic and phenolic compounds characterized by anti-inflammatory and antioxidative activity, which may support their high therapeutic and dietary potential.

Analysis of the content of phenolic compounds in in vitro culture of some edible mushrooms (Basidiomycota)

86%

Muszyńska B., Kała K., Sułkowska-Ziaja K., Szewczyk A., Łojewski M., Rojowski J.

Medicina Internacia Revuo

2015

vol. 26

issue 104

146-152

Phenolic compounds, both derivatives of benzoic and cinnammic acid, possess biologically valuable properties: anti-inflammatory, antioxidant, anticarcinogenic and others. Studies of the accumulation of these compounds focused mostly on plant material. Rich sources of these compounds are representatives of Basidiomycota taxon. The aim of the study was qualitative and quantitative HPLC analysis of phenolic acids in biomass from in vitro culture of selected edible mushroom species belonging to the phylum Basidiomycota: Agaricus bisporus, Boletus badius, Cantharellus cibarius. The investigations revealed the presence of the following acids: p-hydroxybenzoic, syringic and galic acid. Both the composition and the amount of phenolic acids in biomass of A. bisporus and Boletus badius were diverse. The total amount ranged from 6.07 mg·100 g−1 DW in A. bisporus to 14.78 mg·100 g−1 DW in Boletus badius. Syryngic acid amounts fluctuated in the range of 1.75–9.66 mg·100 g−1 DW, with its maximum in Boletus badius. Gallic acid dominated in the biomass of the same species (5.12 mg·100 g−1 DW). p-Hydroxybenzoic acid was found in biomass from in vitro culture of A. bisporus at levels 0.70 mg/100 g DW. In biomass of in vitro culture of Cantharellus cibarius no phenolic compounds were found before and after hydrolysis. The results of HPLC analyses show that in vitro culture of B. badius and A. bisporus are a good dietary source of phenolic compounds with antioxidant activity.

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1 Acta Biochimica Polonica

1 Medicina Internacia Revuo

1 2017

1 2015

2 Kała K.

2 Muszyńska B.

2 Sułkowska-Ziaja K.

1 Gdula-Argasińska J.

1 Paśko P.

1 Rojowski J.

1 Szewczyk A.

1 Łojewski M.

Search results

Anti-inflammatory activities of garlic sprouts, a source of α-linolenic acid and 5-hydroxy-l-tryptophan, in RAW 264.7 cells

Analysis of the content of phenolic compounds in in vitro culture of some edible mushrooms (Basidiomycota)