Literature DB >> 30107738

Identification, Quantification, and Anti-inflammatory Activity of 5- n-Alkylresorcinols from 21 Different Wheat Varieties.

Jie Liu, Yiming Hao, Ziyuan Wang, Fang Ni, Yu Wang, Lingxiao Gong, Baoguo Sun, Jing Wang.   

Abstract

The characteristic constituent and anti-inflammatory activity of 5- n-alkylresorcinols (ARs) from 21 wheat bran samples in China were investigated in this study. The amount of ARs ranged from 697 to 1732 μg/g in the tested samples, which were composed of five different homologues. Among these homologues, C19:0 and C21:0 were the most abundant, followed by C17:0, C23:0, and C25:0. Moreover, the mRNA expression of IL-1β, IL-6, and TNF-α in LPS-activated RAW264.7 macrophage cells were significantly inhibited by ARs supplementation. The molecular mechanisms behind its anti-inflammatory activity could result from the suppression of nuclear factor-κB (NF-κB) and JNK/MAPK activation. ARs treatment notably decreased NF-κB p65 nuclear translocation and inhibitor κB (IκBα) kinase and JNK phosphorylation. Additionally, ARs homologues C17:0 had been proven to be the main active constituent. The results from this study could be used to promote the comprehensive utilization of wheat and its byproducts in improving human health.

Entities:  

Keywords:  5-n-alkylresorcinols; anti-inflammatory activity; wheat bran

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Year:  2018        PMID: 30107738     DOI: 10.1021/acs.jafc.8b02911

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

1.  Insoluble dietary fiber from soy hulls regulates the gut microbiota in vitro and increases the abundance of bifidobacteriales and lactobacillales.

Authors:  Lina Yang; Yafan Zhao; Jinghang Huang; Hongyun Zhang; Qian Lin; Lin Han; Jie Liu; Jing Wang; He Liu
Journal:  J Food Sci Technol       Date:  2019-08-23       Impact factor: 2.701

2.  5-n-Alkylresorcinol Profiles in Different Cultivars of Einkorn, Emmer, Spelt, Common Wheat, and Tritordeum.

Authors:  Clara Pedrazzani; Francesca Vanara; Dhaka Ram Bhandari; Renato Bruni; Bernhard Spengler; Massimo Blandino; Laura Righetti
Journal:  J Agric Food Chem       Date:  2021-11-18       Impact factor: 5.279

3.  Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria.

Authors:  Ziyuan Wang; Yating Jia; Min Zhang
Journal:  Food Sci Nutr       Date:  2020-02-08       Impact factor: 2.863

  3 in total

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