Citric acid and enzyme‐assisted modification of flavonoids from celery (Apiumgraveolens) extract and their anti‐inflammatory activity in HMC‐1.2 cells.
Saved in:
| Title: | Citric acid and enzyme‐assisted modification of flavonoids from celery (Apiumgraveolens) extract and their anti‐inflammatory activity in HMC‐1.2 cells. |
|---|---|
| Authors: | Che, Denis Nchang1,2 (AUTHOR), Shin, Jae Young1,2 (AUTHOR), Kim, Ha Rim2 (AUTHOR), Cho, Byoung Ok1 (AUTHOR), Kang, Hyun Ju1 (AUTHOR), Oh, Hyeonhwa2 (AUTHOR), Kim, Young‐Soo2 (AUTHOR), Jang, Seon Il1 (AUTHOR) sonjjang@jj.ac.kr |
| Source: | Journal of Food Biochemistry. Jul2021, Vol. 45 Issue 7, p1-17. 17p. |
| Subjects: | Flavonoids, Luteolin, Citric acid, Celery, Enriched foods, Bioactive compounds, Functional foods |
| Abstract: | Apium graveolens (celery) of the family Apiaceae contains bioactive compounds including luteolin and apigenin. The purpose of this study was to increase the extraction yield of apigenin and luteolin in celery extract using green technology and to evaluate their biological activities. The results showed that CA and β‐glucosidase‐assisted celery extraction transformed apiin in the celery to apigenin with an increase in luteolin concentration. The CA and β‐glucosidase‐treated celery extract (CAGE) improved the anti‐inflammatory properties of celery extract by inhibiting the expression and production of inflammatory cytokines (IL‐6, IL‐8, IL‐31, and TNF‐α) in IL‐33‐stimulated mast cells (HMC‐1.2 cells). Their mechanism of action was tied to the inhibition of ERK, JNK, IKKα, IκBα, and NF‐κB activation by CAGE in the stimulated cells. In conclusion, CA and enzyme treatment can be considered as a useful biotechnology tool for the improvement of bioactive compounds in celery and hence improve on their bioactivity. Practical applications: Apium graveolens commonly called celery is an edible agricultural product cultivated throughout the world and known as a "superfood." Celery contains bioactive compounds including apigenin and luteolin that contribute to their described biological activities. However, extracting celery using normal extraction procedures such as hot water and ethanol methods yields only a small amount of apigenin and luteolin. In the present study, we introduced an eco‐friendly method using citric and β‐glucosidase to obtain apigenin and luteolin‐rich celery extract with improved anti‐inflammatory activities. The present work will spark studies on the conversion of less biologically active compounds in functional food materials to more active compounds using CA and β‐glucosidase, and the development of functional food with specifically enriched bioactive substances at the industrial levels. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| FullText | Links: – Type: pdflink Text: Availability: 1 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 151209512 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Citric acid and enzyme‐assisted modification of flavonoids from celery (Apiumgraveolens) extract and their anti‐inflammatory activity in HMC‐1.2 cells. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Che%2C+Denis+Nchang%22">Che, Denis Nchang</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shin%2C+Jae+Young%22">Shin, Jae Young</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Ha+Rim%22">Kim, Ha Rim</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cho%2C+Byoung+Ok%22">Cho, Byoung Ok</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kang%2C+Hyun+Ju%22">Kang, Hyun Ju</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Oh%2C+Hyeonhwa%22">Oh, Hyeonhwa</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kim%2C+Young‐Soo%22">Kim, Young‐Soo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jang%2C+Seon+Il%22">Jang, Seon Il</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> sonjjang@jj.ac.kr</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. Jul2021, Vol. 45 Issue 7, p1-17. 17p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Flavonoids%22">Flavonoids</searchLink><br /><searchLink fieldCode="DE" term="%22Luteolin%22">Luteolin</searchLink><br /><searchLink fieldCode="DE" term="%22Citric+acid%22">Citric acid</searchLink><br /><searchLink fieldCode="DE" term="%22Celery%22">Celery</searchLink><br /><searchLink fieldCode="DE" term="%22Enriched+foods%22">Enriched foods</searchLink><br /><searchLink fieldCode="DE" term="%22Bioactive+compounds%22">Bioactive compounds</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Apium graveolens (celery) of the family Apiaceae contains bioactive compounds including luteolin and apigenin. The purpose of this study was to increase the extraction yield of apigenin and luteolin in celery extract using green technology and to evaluate their biological activities. The results showed that CA and β‐glucosidase‐assisted celery extraction transformed apiin in the celery to apigenin with an increase in luteolin concentration. The CA and β‐glucosidase‐treated celery extract (CAGE) improved the anti‐inflammatory properties of celery extract by inhibiting the expression and production of inflammatory cytokines (IL‐6, IL‐8, IL‐31, and TNF‐α) in IL‐33‐stimulated mast cells (HMC‐1.2 cells). Their mechanism of action was tied to the inhibition of ERK, JNK, IKKα, IκBα, and NF‐κB activation by CAGE in the stimulated cells. In conclusion, CA and enzyme treatment can be considered as a useful biotechnology tool for the improvement of bioactive compounds in celery and hence improve on their bioactivity. Practical applications: Apium graveolens commonly called celery is an edible agricultural product cultivated throughout the world and known as a "superfood." Celery contains bioactive compounds including apigenin and luteolin that contribute to their described biological activities. However, extracting celery using normal extraction procedures such as hot water and ethanol methods yields only a small amount of apigenin and luteolin. In the present study, we introduced an eco‐friendly method using citric and β‐glucosidase to obtain apigenin and luteolin‐rich celery extract with improved anti‐inflammatory activities. The present work will spark studies on the conversion of less biologically active compounds in functional food materials to more active compounds using CA and β‐glucosidase, and the development of functional food with specifically enriched bioactive substances at the industrial levels. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=151209512 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfbc.13774 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 1 Subjects: – SubjectFull: Flavonoids Type: general – SubjectFull: Luteolin Type: general – SubjectFull: Citric acid Type: general – SubjectFull: Celery Type: general – SubjectFull: Enriched foods Type: general – SubjectFull: Bioactive compounds Type: general – SubjectFull: Functional foods Type: general Titles: – TitleFull: Citric acid and enzyme‐assisted modification of flavonoids from celery (Apiumgraveolens) extract and their anti‐inflammatory activity in HMC‐1.2 cells. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Che, Denis Nchang – PersonEntity: Name: NameFull: Shin, Jae Young – PersonEntity: Name: NameFull: Kim, Ha Rim – PersonEntity: Name: NameFull: Cho, Byoung Ok – PersonEntity: Name: NameFull: Kang, Hyun Ju – PersonEntity: Name: NameFull: Oh, Hyeonhwa – PersonEntity: Name: NameFull: Kim, Young‐Soo – PersonEntity: Name: NameFull: Jang, Seon Il IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 07 Text: Jul2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 45 – Type: issue Value: 7 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
| ResultId | 1 |
