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RISS 인기검색어
- 검색키워드
- 저자 : James L. Hargrove (검색결과 5 건)
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James L. Hargrove,Phillip Greenspan,Diane K. Hartle,Christopher Dowd 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.7
We compared the ability of simple flavonoids and proanthocyanidins in Sorghum bicolor bran extracts to inhibit enzymes in vitro. In particular, aromatase is a target for breast cancer therapy, and inhibition of α-amylase can reduce the glycemic effect of dietary starches. Proanthocyanidin-rich sumac sorghum bran extract inhibited α-amylase at a lower concentration (50% inhibitory concentration [IC50]=1.4 μg/mL) than did proanthocyanidin-free black sorghum bran extract (IC50=11.4 μg/mL). Sumac sorghum bran extract inhibited aromatase activity more strongly than black sorghum bran extract (IC50=12.1 μg/mL vs. 18.8 μg/mL, respectively). Bovine serum albumin (BSA), which binds proanthocyanidins, reduced inhibition by sumac but not black sorghum bran extract. When separated on Sephadex LH-20, sumac sorghum proanthocyanidins inhibited both enzymes but showed reduced inhibition with BSA. Flavonoids from either cultivar had higher IC50 values than proanthocyanidins, and BSA had little effect on their inhibition. Proanthocyanidins and simple flavonoids in LH-20 fractions both inhibited aromatase with mixed kinetics and affected Km and Vmax. The results show that potential health benefits of sorghum bran may include actions of monomeric flavanoids as well as proanthocyanidins.
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James L. Hargrove,Eve E. Bralley,Phillip Greenspan,Diane K. Hartle 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.4
The ability of muscadine grape skin, seed, or combined skin and seed extracts to inhibit mouse ear inflam-mation, edema, and polymorphonuclear leukocyte infiltration was tested following topical application of 12-O-tetrade-canoylphorbol 13-acetate (TPA). Ethanolic extracts of skins, seeds, or a combination of these from purple (Ison) cultivarswere applied to both ears of female Swiss mice 30 minutes after TPA (2 .g per ear) administration. Control mice were treatedwith indomethacin or 50% ethanol vehicle 30 minutes after TPA. Ear thickness was measured before TPA and at 4 and 24marker of edema. Myeloperoxidase (MPO) (EC 1.11.1.7) activity was measured in each ear punch biopsy as an index of neu-trophil infiltration. Extracts of muscadine skin, seed, and combination treatments significantly reduced ear edema, ear biopsyweight, and MPO activity compared to TPA vehicle control. There was no significant difference in anti-inflammatory activ-ity of the skin and seed extracts. However, an additive effect was observed with the combination treatment that was statisti-cally similar to the anti-inflammatory activity of indomethacin treatment. It can be concluded that muscadine skin, seed, andcombination skin/seed extracts exhibit significant topical anti-inflammatory properties.
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Anti-Inflammatory Activity of Select Sorghum (Sorghum bicolor) Brans
Amy Burdette,Pamela L. Garner,Eugene P. Mayer,James L. Hargrove,Diane K. Hartle,Phillip Greenspan 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.4
The bran fractions of certain varieties of sorghum (Sorghum bicolor) grain are rich sources of phytochemicals and antioxidants. In this article, the anti-inflammatory actions of extracts of select sorghum brans were evaluated in two experimental inflammatory systems: (1) the release of cytokines by lipopolysaccharide-activated peripheral blood mononuclear cells and (2) 12-O-tetradecanoylphorbol acetate (TPA)-induced ear edema in mice. A 1:200 dilution of a 10% (wt/vol) ethanol extract of black sorghum bran significantly inhibited the secretion of the pro-inflammatory cytokines interleukin-1β and tumor necrosis factor-α. Ethanolic extracts of both black and sumac varieties of sorghum bran significantly reduced edema in inflamed ears as measured by ear thickness and ear punch weight 6 hours following TPA application. The degree of inhibition was similar to that observed with indomethacin. Black sorghum bran significantly diminished the increase in myeloperoxidase activity 24 hours following the application of TPA. No anti-inflammatory activity was observed with white and Mycogen sorghum bran varieties or with oat, wheat, or rice brans in the mouse ear model. The anti-inflammatory activity observed with these brans correlated with their phenolic content and antioxidant activity. These results demonstrate that select sorghum bran varieties possess significant anti-inflammatory activity.
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Inhibition of Hyaluronidase Activity by Select Sorghum Brans
Eve Bralley,Phillip Greenspan,James L. Hargrove,Diane K. Hartle 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.2
Hyaluronidase hydrolyzes glycosaminoglycans, including hyaluronan, in the extracellular matrix during tissueremodeling. Hyaluronidase activity increases in chronic inflammatory conditions, e.g., inflammatory joint disease. In thisstudy, we tested the ability of ethanolic extracts (1:9 [wt/vol] of 50% ethanol) of bran from six cultivated varieties of Sorghumbicolor to inhibit hyaluronidase activity in vitroin comparison to extracts of wheat and rice bran. Each extract inhibitedhyaluronidase activity with this order of potency: Sumac. Shanqui Red. Black. Mycogen. Fontanelle. Whitesorghum. Extracts of wheat and rice bran had weak inhibitory activities relative to the high phenolic sorghum brans.Hyaluronidase inhibition correlated positively with total phenolic content and ferric reducing antioxidant power values foreach bran extract. Inhibition was not only due to condensed tannins (proanthocyanidins) because the Black sorghum cultivarlacks condensed tannins but has abundant anthocyanins and other polyphenols. Since hyaluronidase activity is important inconditions such as osteoarthritis and skin aging, these sorghum varieties deserve consideration for functional foods and bev-erages, and for nutraceutical and cosmeceutical ingredients.
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Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices
Rebecca P. Dearlove,Phillip Greenspan,Diane K. Hartle,Ruthann B. Swanson,James L. Hargrove 한국식품영양과학회 2008 Journal of medicinal food Vol.11 No.2
We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibitfructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability toinhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenoliccontent and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of al-bumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with to-tal phenolic content (R2 . 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cin-namon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated withFRAP values (R2 . 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 412 .g/mL. Rela-tive to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and blackpepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compoundsin culinary herbs and spices.
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