著者

Tatsuhiko Nishimura Kiyotaka Kabata Akiko Koike Masateru Ono Keiji Igoshi Shin Yasuda

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.22, no.3, pp.395-402, 2016 (Released:2016-06-30)

参考文献数

46

被引用文献数

1 3

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Soft rush (Juncus effusus L. var decipiens), known as igusa, is locally cultivated as an edible organic crop, and the dried powder is applied to the processing of unique foods in Japan. The current study investigates the anti-inflammatory effects of edible soft rush using lipoxygenase and hyaluronidase assays, and an activated macrophage cell model in vitro. Matcha green tea powder was tested for comparison. Hot-water and ethanol extracts of soft rush as well as matcha showed comparable lipoxygenase inhibition, with IC50 values of 123 to 145 µg/mL. For the hyaluronidase assay, IC50 values of the samples were 1.16 mg/mL or more. Macrophages cultured in the presence of hot-water and ethanol extracts of soft rush showed strongly suppressed nitric oxide production (IC50 of 120 µg/mL and 35.2 µg/mL, respectively) compared to matcha in a lipopolysaccharide-activated cell model. These results support the potential usefulness of edible soft rush powder for anti-inflammatory purposes.

著者

Naoki YAMAMOTO Momoka SHOJI Hiroki HOSHIGAMI Kohei WATANABE Kohei WATANABE Tappei TAKATSUZU Shin YASUDA Keiji IGOSHI Hideki KINOSHITA

出版者

BMFH Press

雑誌

Bioscience of Microbiota, Food and Health (ISSN:21863342)

巻号頁・発行日

vol.38, no.3, pp.97-104, 2019 (Released:2019-07-27)

参考文献数

61

被引用文献数

7 33

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Reactive oxygen species (ROS), such as hydroxyl and superoxide anion radicals, are highly reactive molecules derived from the metabolism of oxygen. ROS play positive roles in cell physiology, but they may also damage cell membranes and DNA, inducing oxidation that causes membrane lipid peroxidation and decreases membrane fluidity. Soymilk yogurt, which is soymilk fermented using lactic acid bacteria (LAB), is an excellent food item with numerous functional substances with antioxidant effects. In this study, the antioxidative activities of soymilk yogurt were investigated. Sixteen of the 26 tested LAB strains solidified soymilk. In antioxidant capacity tests for bacterial cells, Leuconostoc mesenteroides MYU 60 and Pediococcus pentosaceus MYU 759 showed the highest values in the oxygen radical antioxidant capacity (ORAC) and hydroxyl radical antioxidant capacity (HORAC) tests, respectively. The supernatant of soymilk yogurt made with Lactobacillus gasseri MYU 1 showed the highest ORAC and HORAC values. L. mesenteroides MYU 60, Lactobacillus plantarum MYU 74, Lactobacillus reuteri MYU 220, and P. pentosaceus MYU 759 showed significantly high N-acetylcysteine equivalent values compared with the control in a total ROS reducing assay (p<0.05). These strains were selected, and a comet assay was performed, which exhibited decreased values in all selected strains compared with the control, indicating DNA protection. An acidic exopolysaccharide produced by P. pentosaceus MYU 759 showed high antioxidant capacity. The antioxidant substances produced by LAB fermentation may be exopolysaccharides, antioxidant peptides, and isoflavone aglycones. Soymilk yogurt can be used as a functional food useful for various diseases related to oxidation.

著者

Masateru Ono Chikako Masuoka Mihoko Koto Michiko Tateishi Haruki Komatsu Hiromasa Kobayashi Keiji Igoshi Yasuyuki Ito Masafumi Okawa Toshihiro Nohara

出版者

公益社団法人日本薬学会

雑誌

Chemical and Pharmaceutical Bulletin (ISSN:00092363)

巻号頁・発行日

vol.50, no.10, pp.1416-1417, 2002 (Released:2002-10-01)

参考文献数

6

被引用文献数

5 10

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A new ortho-benzoyloxyphenyl acetic acid ester, called vaccihein A (1), was isolated from the fruit of rabbiteye blueberry (Vaccinium ashei). The chemical structure was determined on the basis of spectroscopic data. Compound 1 had antioxidative activity using the ferric thiocyanate method. In addition, 1 showed a scavenging effect on the stable free radical 1,1-diphenyl-2-picrylhydrazyl.