Aloe barbadensis Miller peptide/polypeptide fraction alleviates inflammation through inhibition of proinflammatory cytokines and mediators in vitro and in rats with Freund’s adjuvant-induced hind paw edema

Objective:To evaluate the anti-inflammatory potential of peptide/polypeptide fraction of Aloe vera through in vitro and in vivo studies.Methods:The peptide/polypeptide fraction from Aloe vera was obtained through trichloroacetic acid precipitation.The anti-inflammatory property of the peptide/polypeptide fraction was tested by protein denaturation,membrane stabilization assays.The effect of the fraction on RAW 264.7 cell viability was examined by MTT assays.The nitric oxide level was determined through Griess reagent.TNF-αand IL-6 levels were estimated using ELISA kits.In vivo studies were carried out in male Wistar rats through injection of Freund’s adjuvant in the hind paw.Paw edema was measured through the Vernier scale and levels of alanine aminotransferase,aspartate transaminase,TNF-α,IL-6,and secretory phospholipase A2 were estimated through their respective kits after fourteen days of treatment.Graph Pad Prism6 was used for analyzing the results.Results:The peptide/polypeptide extract inhibited protein denaturation with an IC50 value of(218.9±15.6)μg/m L and stabilized the membrane of red blood cells with an IC50 value of(275.9±19.1)μg/m L.The extract showed no changes in cell morphology or cytotoxicity up to the concentration of 20μg/mL in MTT assays.The peptide/polypeptide fraction markedly reduced the levels of proinflammatory markers and mediators in both in vitro and in vivo studies.Conclusions:The results indicate that the peptide/polypeptide fraction of Aloe vera has antiinflammatory property through inhibition of inflammatory markers and mediators responsible for NF-κB and mitogen-activated protein kinase pathways.

Alginate based encapsulation of polyphenols ofPiper betelleaves:Development,stability,bio-accessibility and biological activities

Plant polyphenols have recently gained attention in nutraceutical and pharmaceutical industries due to their various therapeutic potentials.However,the polyphenols are prone to oxidation,unstable towards heat,light,pH and their unpleasant taste also limits their application.The usage of encapsulated polyphenols can alleviate these drawbacks and hence,efficient encapsulation methods have been developed.The present study focused on the synthesis of microspheres of Piper betle polyphenols by extrusion method using alginate and assesses the impact of alginate encapsulation on stability,bioavailability and therapeutic properties.Microspheres of Piper betle were studied for their stability,yield,size,characterized by using SEM for surface morphology and FTIR and evaluated for their bioavailability using in vitro simulated gastrointestinal digestion and therapeutic properties for a period of 24 months.The results showed that encapsulation was successful using extrusion technique and the stability was improved as it protected the polyphenols and antioxidant from degradation for a period of 24 months.In addition,bioavailability was also increased in small intestine and the antioxidant and antidiabetic properties were better retained after encapsulation.Overall,this study showed that encapsulation of polyphenols of Piper betle leaves with alginate improved stability and can be a promising technique for food supplementation/nutraceutical with natural antioxidants.