Objective:To evaluate the antioxidant activity of aqueous extract of Atoringa oleifeta M.oleifera) young leaves by in vivo as well as in vitro assays.Methods:In vitro study included estimation of total phenolic,total ...Objective:To evaluate the antioxidant activity of aqueous extract of Atoringa oleifeta M.oleifera) young leaves by in vivo as well as in vitro assays.Methods:In vitro study included estimation of total phenolic,total ilavonol,total flavonoid and total antioxidant power(FRAP assay).Tn addition, in vivo study was done with the identified most effective dose of 200 nig/kg of its lyophilized powder on normal and diabetic rats.Its effect on different oxidative free radical scavenging enzymes,viz,superoxide dismutase(SOD),catalase(CAT),glutathione-S-transferase(GST),lipid peroxide(LPO) contents were measured.Results:Significant increase in activities of SOD.CAT, GST while,a decrease in LPO content was observed.Whereas,total phenolic,flavonoid and ilavonol contents in the extract were found to be 120 mg/g of CAK,40.5 mg/g of QEK and 12.12 mg/g of QE,respectively.On the other hand.FRAP assay results of M.oleifera leaves was(85.00±5.00)μM of Fe^+/g of extract powder.Conclusions:The significant antioxidant activities of M.oleifera leaves from both in vivo as well as in vitro studies suggests that the regular intake of its leaves through diet can protect normal as well as diabetic patients against oxidative damage.展开更多
Moringa oleifera leaves (MO L) attract extensive attention in agriculture,pharmaceutical and food industry because of its rich biological activity.In this study,ChCl/LA as one of the deep eutectic solvents (DESs) was ...Moringa oleifera leaves (MO L) attract extensive attention in agriculture,pharmaceutical and food industry because of its rich biological activity.In this study,ChCl/LA as one of the deep eutectic solvents (DESs) was selected to extract flavonoids from Moringa oleifera leaves (FMO L).The extraction rate of FMO L reached 54.8 mg/g.After separation of FMO L,its biological activities were systematically studied.The IC50 values of FMO L for DPPH radical,ABTS radical scavenging activity,FRAP and ORAC were 27.3 μg/mL,41.2 μg/mL,18.7 mg TE/g and 6008.4 mg TE/g,respectively,indicating FMO L had excellent antioxidant activity.FMO L not only had better antibacterial activity than the positive controls,but also had inhibitory activity to tumor cells.The IC50 values of FMO L on B16 cells,HCT116 cells and Hep G-2 cells were 530.7,328.0,and 533.7 μg/mL,respectively.Nine flavonoid compounds were identified by UPLC-Q-Orbitrap MS/MS,and four of them were confirmed from MO L for the first time.Therefore,FMO L extracted by ChCl/LA had rich bioactive components and is expected to be used in food and pharmaceutical industries.展开更多
Moringa oleifera leaves are an important source of dietary phytochemicals,such as flavonoids with high antioxidant activity(AOA).These components are however influenced by the post-harvest treatments applied as well a...Moringa oleifera leaves are an important source of dietary phytochemicals,such as flavonoids with high antioxidant activity(AOA).These components are however influenced by the post-harvest treatments applied as well as the processing conditions.Hence,it is crucial to determine the most appropriate post-harvest treatment that preserves or enhances AOA.To this effect the influence of steam blanching,fermentation/oxidation,oven drying and roasting of fresh Moringa leaves on their AOA was investigated.Processing conditions of time and temperature for each treatment were optimised using response surface methodology.The effect of the different treatments at optimal conditions on phenolic profile and AOA were compared.Roasting achieved the most significant(p<0.05)improvement in phenolics(43%)and AOA(22–31%),which was accompanied by the formation of 2 new compounds,quercetin-3-O-acetylglucoside and Quercetine-3-O-rhamnoside.Steam blanching had the most deleterious effect on phenolics(-31%)and AOA.Post-harvest treatments qualitatively and quantitatively affect phytochemical profile of Moringa leaves.展开更多
Diabetes mellitus(DM)is a chronic metabolic disease characterized by hyperglycemia,which poses a serious threat to human health.Moringa oleifera Lam.is a medicinal and edible plant with various physiological functions...Diabetes mellitus(DM)is a chronic metabolic disease characterized by hyperglycemia,which poses a serious threat to human health.Moringa oleifera Lam.is a medicinal and edible plant with various physiological functions.However,its main hypoglycemic components and mechanisms are still unclear.In this study,network pharmacology and bioinformatics were used to analyze the potential bioactive substances of M.oleifera leaf extract(MOLE)and its hypoglycemic mechanism.Studies have shown that MOLE has the effect of increasing glucose consumption in insulin resistant-HepG2 cells.MOLE was found to contain 975 compounds by ultrahigh performance liquid chromatography-mass spectrometry(UHPLC-MS).Network pharmacology analysis indicated that the main active component was robinetin and the identified core genes were AKT1 and GAPDH.KEGG pathway enrichment analysis showed that the hypoglycemic effect of MOLE may be closely related to the PI3K-Akt signaling pathway.This study revealed the possible active components and mechanisms of action of M.oleifera for hypoglycemia,laying the theoretical foundation for subsequent studies.展开更多
以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数...以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数法,以世界卫生组织/联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果表明:不同干燥方式中,干燥后辣木叶中的蛋白质、多酚、VE、β-胡萝卜素、VB2、VC、VB6、烟酸与泛酸含量存在显著性差异,粗脂肪、黄酮与多糖含量差异不显著。总体来说,对辣木叶营养、功能成分与氨基酸影响最小的干燥方式是60℃热风干燥,在此条件下干燥的辣木叶色泽指标L、a、b值分别为:90.26、5.55、6.35,蛋白质量分数30.76%、黄酮质量分数3.17%、总酚质量分数13.82%,总氨基酸质量分数30.56%,必需氨基酸质量分数12.35%,VE、β-胡萝卜素、VB2、VB6、泛酸含量分别为113.00、60.36、1.90、8.18、89.10 mg/100 g,高于其他干燥方式,其必需氨基酸的构成比例是WHO/FAO的标准的1.17倍,氨基酸的比值系数分为63.88。依据WHO/FAO必需氨基酸参考模式,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸。总体来说,60℃热风干燥方式较适合于辣木鲜叶的干燥。研究结果为辣木叶产业化开发与生产提供了科学依据。展开更多
基金National Medicinal Plants Board. Govt,of India,New Delhi,India for providing financial assistance in the form of Senior Research Fellowship to cam' out the present study
文摘Objective:To evaluate the antioxidant activity of aqueous extract of Atoringa oleifeta M.oleifera) young leaves by in vivo as well as in vitro assays.Methods:In vitro study included estimation of total phenolic,total ilavonol,total flavonoid and total antioxidant power(FRAP assay).Tn addition, in vivo study was done with the identified most effective dose of 200 nig/kg of its lyophilized powder on normal and diabetic rats.Its effect on different oxidative free radical scavenging enzymes,viz,superoxide dismutase(SOD),catalase(CAT),glutathione-S-transferase(GST),lipid peroxide(LPO) contents were measured.Results:Significant increase in activities of SOD.CAT, GST while,a decrease in LPO content was observed.Whereas,total phenolic,flavonoid and ilavonol contents in the extract were found to be 120 mg/g of CAK,40.5 mg/g of QEK and 12.12 mg/g of QE,respectively.On the other hand.FRAP assay results of M.oleifera leaves was(85.00±5.00)μM of Fe^+/g of extract powder.Conclusions:The significant antioxidant activities of M.oleifera leaves from both in vivo as well as in vitro studies suggests that the regular intake of its leaves through diet can protect normal as well as diabetic patients against oxidative damage.
基金supported by Guangdong Basic and Applied Basic Research Foundation(No.2020A1515110427,2022A1515010009)the Youth Innovation Project of Guangdong Province University(No.2020KQNCX088)+5 种基金the National Natural Science Foundation of China(No.21802019)the Characteristics Innovation Project of Guangdong Province University(No.2019KTSCX185)COVID-19 Epidemic Prevention and Control Project(No.2020FKZX02)Foundation from Department of Education of Guangdong Province(2017KSYS010)Innovation and Entrepreneurship Training Project of Wuyi University(No.2020CX35)Youth Research Fund Team Project of Wuyi University(No.2019td05).
文摘Moringa oleifera leaves (MO L) attract extensive attention in agriculture,pharmaceutical and food industry because of its rich biological activity.In this study,ChCl/LA as one of the deep eutectic solvents (DESs) was selected to extract flavonoids from Moringa oleifera leaves (FMO L).The extraction rate of FMO L reached 54.8 mg/g.After separation of FMO L,its biological activities were systematically studied.The IC50 values of FMO L for DPPH radical,ABTS radical scavenging activity,FRAP and ORAC were 27.3 μg/mL,41.2 μg/mL,18.7 mg TE/g and 6008.4 mg TE/g,respectively,indicating FMO L had excellent antioxidant activity.FMO L not only had better antibacterial activity than the positive controls,but also had inhibitory activity to tumor cells.The IC50 values of FMO L on B16 cells,HCT116 cells and Hep G-2 cells were 530.7,328.0,and 533.7 μg/mL,respectively.Nine flavonoid compounds were identified by UPLC-Q-Orbitrap MS/MS,and four of them were confirmed from MO L for the first time.Therefore,FMO L extracted by ChCl/LA had rich bioactive components and is expected to be used in food and pharmaceutical industries.
基金TWAS-CSIR postgraduate fellowship program(FR number:3240280447 to Mr.Nobossé).
文摘Moringa oleifera leaves are an important source of dietary phytochemicals,such as flavonoids with high antioxidant activity(AOA).These components are however influenced by the post-harvest treatments applied as well as the processing conditions.Hence,it is crucial to determine the most appropriate post-harvest treatment that preserves or enhances AOA.To this effect the influence of steam blanching,fermentation/oxidation,oven drying and roasting of fresh Moringa leaves on their AOA was investigated.Processing conditions of time and temperature for each treatment were optimised using response surface methodology.The effect of the different treatments at optimal conditions on phenolic profile and AOA were compared.Roasting achieved the most significant(p<0.05)improvement in phenolics(43%)and AOA(22–31%),which was accompanied by the formation of 2 new compounds,quercetin-3-O-acetylglucoside and Quercetine-3-O-rhamnoside.Steam blanching had the most deleterious effect on phenolics(-31%)and AOA.Post-harvest treatments qualitatively and quantitatively affect phytochemical profile of Moringa leaves.
基金supported by the Major Project of Science and Technology Department of Yunnan Province(202002AA100005 and 202102AE090027-2)Cassava Industrial Technology System of China(CARS-11-YNTY)Yunnan Province Ten Thousand Plan Industrial Technology Talents project(YNWR-CYJS-2020-010).
文摘Diabetes mellitus(DM)is a chronic metabolic disease characterized by hyperglycemia,which poses a serious threat to human health.Moringa oleifera Lam.is a medicinal and edible plant with various physiological functions.However,its main hypoglycemic components and mechanisms are still unclear.In this study,network pharmacology and bioinformatics were used to analyze the potential bioactive substances of M.oleifera leaf extract(MOLE)and its hypoglycemic mechanism.Studies have shown that MOLE has the effect of increasing glucose consumption in insulin resistant-HepG2 cells.MOLE was found to contain 975 compounds by ultrahigh performance liquid chromatography-mass spectrometry(UHPLC-MS).Network pharmacology analysis indicated that the main active component was robinetin and the identified core genes were AKT1 and GAPDH.KEGG pathway enrichment analysis showed that the hypoglycemic effect of MOLE may be closely related to the PI3K-Akt signaling pathway.This study revealed the possible active components and mechanisms of action of M.oleifera for hypoglycemia,laying the theoretical foundation for subsequent studies.
文摘以改良种多油辣木(periyakulam-1,PKM-1)叶为原料,研究了阴干、晒干、40℃热风干燥、60℃热风干燥、微波干燥与远红外干燥6种适用于产业化加工的干燥方式对其感官品质、常规营养与功能成分、维生素与氨基酸的影响,并应用氨基酸比值系数法,以世界卫生组织/联合国粮食及农业组织(World Health Organization/Food and Agriculture Organization of the United Nations,WHO/FAO)氨基酸参考模式为评价标准,对必需氨基酸的组成进行了评价。结果表明:不同干燥方式中,干燥后辣木叶中的蛋白质、多酚、VE、β-胡萝卜素、VB2、VC、VB6、烟酸与泛酸含量存在显著性差异,粗脂肪、黄酮与多糖含量差异不显著。总体来说,对辣木叶营养、功能成分与氨基酸影响最小的干燥方式是60℃热风干燥,在此条件下干燥的辣木叶色泽指标L、a、b值分别为:90.26、5.55、6.35,蛋白质量分数30.76%、黄酮质量分数3.17%、总酚质量分数13.82%,总氨基酸质量分数30.56%,必需氨基酸质量分数12.35%,VE、β-胡萝卜素、VB2、VB6、泛酸含量分别为113.00、60.36、1.90、8.18、89.10 mg/100 g,高于其他干燥方式,其必需氨基酸的构成比例是WHO/FAO的标准的1.17倍,氨基酸的比值系数分为63.88。依据WHO/FAO必需氨基酸参考模式,在其各种必需氨基酸中,第一限制氨基酸为蛋氨酸+胱氨酸。总体来说,60℃热风干燥方式较适合于辣木鲜叶的干燥。研究结果为辣木叶产业化开发与生产提供了科学依据。
