Anti-inflammatory activity of naringin and the biosynthesised naringenin by naringinase immobilized in microstructured materials in a model of DSS-induced colitis in mice

被引：114

作者：

Amaro, Maria Ines ^{[1
]}

Rocha, Joao ^{[1
]}

Vila-Real, Helder ^{[1
]}

Eduardo-Figueira, Maria ^{[1
]}

Mota-Filipe, Helder ^{[1
]}

Sepodes, Bruno ^{[1
]}

Ribeiro, Maria H. ^{[1
]}

机构：

[1] Univ Lisbon, Fac Farm, Res Inst Med & Pharmaceut Sci, P-1649003 Lisbon, Portugal

来源：

FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 08期

关键词：

Naringin; Naringinase; Naringenin; Immobilization; Microstructured materials; Ulcerative colitis; Anti-inflammatory; RESPONSE-SURFACE METHODOLOGY; CITRUS FLAVONOIDS; HIGH-PRESSURE; HYDROLYSIS; GRAPEFRUIT; OPTIMIZATION; SUPPRESSION; SYSTEM; GROWTH;

D O I：

10.1016/j.foodres.2009.04.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A great number of antioxidants are naturally present in citrus juice, being responsible for their potentially protective action against inflammation. Naringin, a bitter compound, in citrus, is hydrolysed by naringinase into tasteless naringenin and to rhamnose and glucose. The aim of this study was to evaluate the anti-inflammatory activity of naringin and naringenin in an acute model of induced colitis in mice. Microstructured particles were used for naringinase immobilization. The influence of naringin and naringinase concentration on the bioconversion was evaluated through a central composite design. Colitis was induced by feeding mice 7% dextran sodium sulphate (DSS) dissolved in drinking water for 5 days. Intestine dry/wet weight ratio (indicator of intestine edema), nitrates/nitrites (indicators of inflammatory process), and tissue malondialdehyde levels (indicator of lipid peroxidation) were evaluated. Our results indicate that treatment with both naringin and naringenin significantly reduced the formation of intestine edema, suggesting an anti-inflammatory activity in this model of colitis in mice. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1010 / 1017

页数：8

共 27 条

[1] BALEY J, 1989, BIOCHEM J, V262, P1001
[2] Bear WL, 2000, ANTICANCER RES, V20, P3609
[3] Antioxidant and antiradical activities of flavonoids
Burda, S
Oleszek, W
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (06) : 2774 - 2779
[4] Review of the flavonoids quercetin, hesperetin naringenin. Dietary sources, bioactivities, and epidemiology
Erlund, I
[J]. NUTRITION RESEARCH, 2004, 24 (10) : 851 - 874
[5] GACULA MC, 1984, STAT METHODS FOOD CO, pP214
[6] GIOVANNI M, 1983, FOOD TECHNOL-CHICAGO, V37, P41
[7] Anti-inflammatory effects of flavonoids:: genistein, kaempferol, quercetin, and daidzein inhibit STAT-1 and NF-κB activations, whereas flavone, isorhamnetin, naringenin, and pelargonidin inhibit only NF-κB activation along with their inhibitory effect on iNOS expression and NO production in activated macrophages
Hamalainen, Mari
Nieminen, Riina
Vuorela, Pia
Heinonen, Marina
Moilanen, Eeva
[J]. MEDIATORS OF INFLAMMATION, 2007, 2007
[8] KING VA, 1993, INT J FOOD SCI TECH, V28, P519, DOI 10.1111/j.1365-2621.1993.tb01301.x
[9] Modelling of the high pressure-temperature effects on naringin hydrolysis based on response surface methodology
Marques, Joao
Vila-Real, Helder J.
Alfaia, Antonio J.
Ribeiro, Maria H. L.
[J]. FOOD CHEMISTRY, 2007, 105 (02) : 504 - 510
[10] Mo EK, 2007, FOOD SCI BIOTECHNOL, V16, P159

← 1 2 3 →