Modulatory Effects of Resveratrol, Citroflavan-3-ol, and Plant-Derived Extracts on Oxidative Stress in U937 Cells

Nora M. O'Brien,Rosemary Carpenter,Yvonne C. O'Callaghan,Michael N. O'Grady,Joseph P. Kerry 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.2

Phytochemicals and plant extracts, present in fruit, vegetables, plants, herbs, and beverages, have been shownto have antioxidant potential that may modulate the etiology of certain chronic diseases. The objective of the present studywas to determine the concentration of compound that inhibited cell growth by 50% (IC50) of a range of phytochemicals andplant extracts and to investigate their antioxidant and genoprotective effects under conditions of oxidative stress in U937 cells.Two phytochemicalsresveratrol and citroflavan-3-oland four plant extractsgrapeseed polyphenols, olive leaf extract,bearberry, and Echinacea purpureawere examined. Viability was assessed by the fluorescein diacetate/ethidium bromideassay. The IC50 was calculated. To examine their antioxidant and genoprotective effects, U937 cells were pretreated with thetest compounds at levels below the IC50 and then exposed to oxidants: 0.5 .M etoposide or 100 .M hydrogen peroxide (H2O2)or 400 .M tert-butylhydroperoxide (tBOOH). Cellular reduced glutathione levels were measured as an indicator of oxidativestress. DNA damage was assessed by the alkaline single-cell gel electrophoresis assay or comet assay. Resveratrol demon-strated the highest IC50 value of 13.7 .g/mL, with Echinaceathe lowest at 9,400 .g/mL. Etoposide-induced oxidative stresswas strongly reduced by olive leaf extract and bearberry. Grapeseed polyphenols and bearberry strongly protected againstH2O2- and tBOOH-induced DNA damage. In conclusion, these results provide evidence that non-nutrient dietary constituentsmay act as significant bioactive compounds and that plant extracts, such as bearberry, grapeseed polyphenols, and olive leafextract, strongly protect against oxidative stress.

Antioxidant and Pro-Apoptotic Effects of Marine-Derived, Multi-Mineral Aquamin Supplemented with a Pine Bark Extract, Enzogenol, and a Green Tea Extract, Sunphenon

Yvonne C. O’Callaghan,Elaine Drummond,Denise M. O’Gorman,Nora M. O’Brien 한국식품영양과학회 2013 Journal of medicinal food Vol.16 No.10

A high dietary intake of polyphenols has been associated with a decreased risk of cardiovascular disease and cancer, attributed in part to their antioxidant activity and pro-apoptotic effects. Aquamin is a multi-mineral algal extract that enhances bone mineralization, relieves osteoarthritis, and aids digestion; however, Aquamin has not demonstrated antioxidant activity. In the present study, Aquamin was supplemented with 8% Enzogenol, a pine bark extract with a high phenolic content, and 2% Sunphenon, a green tea extract that also has a high phenolic content to produce a mixed product (A:E:S). The antioxidant activity of A:E:S was compared with that of its constituent compounds and also with catechin and epigallocatechin by measuring total phenol content, ferric-reducing antioxidant potential, and 2,2-diphenyl-2-picrylhydrazyl hydrate. The cytotoxic and apoptotic effects of the compounds were also measured in the U937, human monocytic blood cell line. A:E:S demonstrated an antioxidant activity that was equal to that of the compounds used in its preparation. Aquamin was not cytotoxic in the U937 cell line; however, A:E:S was cytotoxic and the primary mechanism of cell death was apoptosis. The biological effects of Aquamin were enhanced by supplementation with Enzogenol and Sunphenon to include antioxidant effects and the ability to induce apoptosis in U937 cells.

Anti-Inflammatory Effects of Wild Irish Mushroom Extracts in RAW264.7 Mouse Macrophage Cells

Yvonne C. O’Callaghan,Nora M. O’Brien,Owen Kenny,Tom Harrington,Nigel Brunton,Thomas J. Smyth 한국식품영양과학회 2015 Journal of medicinal food Vol.18 No.2

Mushrooms and mushroom extracts have traditionally been used as therapies for a wide variety of ailments, including allergy, arthritis, and other inflammatory disorders. However, more evidence is required on the mechanism by which mushrooms exert these effects. In the present study, the anti-inflammatory properties of ethanol and hot water extracts prepared from 27 fungal samples collected between October and November 2011 at various forest locations in the southwest of Ireland were investigated using the lipopolysaccharide (LPS)–stimulated mouse macrophage (RAW264.7 cells) model of inflammation. LPS-stimulated cells were incubated in the presence of mushroom extracts at nontoxic concentrations for 24 h and the production of interleukin-6 (IL-6) was quantified by ELISA. Seven ethanolic and one hot water extract that decreased IL-6 production were selected for further study. The extracts were then incubated with LPS-stimulated cells for 24 h and the production of IL-6, tumor necrosis factor-alpha (TNF-α), and nitric oxide (NO) was measured. Ethanolic extracts prepared from Russula mairei, Lactarius blennius, Craterellus tubaeformis, Russula fellea, and Craterellus cornucopioides demonstrated selective anti-inflammatory activity by decreasing the production of NO and IL-6 but not TNF-α in LPS-stimulated RAW264.7 cells. These findings support existing evidence of the anti-inflammatory potential of mushroom extracts.

A Marine-Derived, Multi-Mineral Supplement Influences Bacterial Fermentation and Short Chain Fatty Acid Profile In Vitro

Valeria D. Felice,Denise M. O’Gorman,J. Apajalahti,T. Rinttila,Nora M. O’Brien,Niall P. Hyland 한국식품영양과학회 2021 Journal of medicinal food Vol.24 No.5

Aquamin is a calcium-rich multi-mineral supplement derived from the red marine algae, Lithothamnion species. Calcium supplementation has been shown to exert a prebiotic-like effect on the gut microbiota and has been associated with distinct changes in lactate and short chain fatty acid (SCFA) production. Irritable bowel syndrome (IBS) subtype is associated with changes in SCFA levels compared with healthy controls. Using an ex vivo simulation model, and a fecal inoculum from a patient diagnosed with IBS, we evaluated the effects of Aquamin (at 6 and 30 mg/mL) on SCFAs and lactate production, pH and gas production, and human microbiota composition. Our results demonstrate that Aquamin increased SCFA production (acetate and propionate by 8% and 24%, respectively, at 30 mg/mL dose), significantly decreased lactate production (30 mg/mL), and increased colonic fluid pH without inducing changes in colonic gas production or gastrointestinal (GI) microbiota composition. These results indicate that Aquamin may play a role in optimizing GI microbial function in an ex vivo setting.

Bioactivity of Herb-Enriched Beef Patties

Eileen Ryan,S. Aisling Aherne,Michael N. O'grady,Laura McGovern,Joseph P. Kerry,Nora M. O'brien 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.4

Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1,200μg/g). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by H2O2. However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.

Bioactive Properties of Wood Knot Extracts on Cultured Human Cells

Martha Phelan,S. Aisling Aherne,Alfred Wong,Nora M. O'Brien 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.6

Not all felled wood is converted to timber or pulp, with the remaining material being a rich source of relatively unexplored and unexploited potentially novel bioactive compounds. Therefore the potential bioactive effects of two softwood knot (the part of the branch encased in the tree stem) extracts—namely, Pinus banksiana Lamb. (Jack pine) and Picea sitchensis (Bong.) Carr. (Sitka spruce)—were investigated by (1) determining their effects on the viability and antioxidant status of human Jurkat T cells, (2) investigating potential cytoprotective and genoprotective effects against oxidative stress in cultured cells, and (3) assessing their effects on concanavalin A (ConA)-induced interleukin-2 (IL-2) production. Initially, both Jack pine knot and Sitka spruce knot extracts were shown to possess strong antioxidant activity as determined by the ferric reducing antioxidant power assay. When added to Jurkat cells, Jack pine knot extract was more toxic compared with Sitka spruce knot extract, with concentrations that resulted in 50% cell death of 153.0μg/mL and 376.1μg/mL, respectively. Supplementation of Jurkat cells with wood knot extracts did not affect their glutathione content or catalase activity. Pretreatment of Jurkat cells with Sitka spruce or Jack pine knot extracts protected against H2O2-induced cell injury. However, none of the extracts protected against H2O2-induced DNA damage. Jack pine knots, at a concentration of 30μg/mL, significantly suppressed ConA-induced IL-2 production. Although total phenol content did not differ between the two extracts, gas chromatography analysis did show variation in the types of constituents present. Further research is warranted to elucidate the selective bioactive properties of these softwood knot extracts.

Bioactivity of Herb-Enriched Beef Patties

Eileen Ryan, S. Aisling Aherne,O'Grady, Michael N.,McGovern, Laura,Kerry, Joseph P.,O'Brien, Nora M. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.4

Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts ($1,200\;{\mu}g/g$). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by $H_2O_2$. However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.