e-journal

Anti-inflammatory effects of characterized orange peel extracts enrichedwith bioactive polymethoxyflavones

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In view of the potential of polymethoxyflavones (PMFs) and hydroxylated PMFs (OH-PMFs) as bioactives against inflammation, we preparedsix different orange peel extracts (OPEs). The major compounds of these extracts were characterized and quantified by high performance liquidchromatography (HPLC). Effects on inflammation were analyzed by nutrigenomics using a human cell-based TPA-induced monocyte–macrophagedifferentiation model employing U-937 cells and inflammatory surrogate genes. Dose response and kinetics analysis of OPEs with different chemicalprofiles revealed less cytotoxic effects of PMFs as compared to OH-PMFs as demonstrated by the MTT-method. Noteworthy, a comparison of twoPMF members such as 3,5,6,7,3,4-hexamethoxyflavone (HexaMF) and 3,5,6,7,8,3,4-heptamethoxyflavone (HeptaMF) exhibited less cytotoxiceffects of HeptaMF as compared to HexaMF. A specific OPE enriched with HeptaMF, PMFs and OH-PMFs at low concentrations (10 g/mL)significantly down-regulated the expression of a panel of genes involved in inflammatory response, including COX-2, TNF-α, ICAM-1, NFκB, IL-1β, IL-6, and IL-8 with an inflammatory index of −0.55. The strong anti-inflammatory effects were then validated in a mouse carrageenan-inducedpaw edema model. Oral intake of OPE reduced paw edema significantly in a dose-dependent manner. Importantly, a dosage of 250 mg/kg gavean anti-inflammatory effect comparable to ibuprofen. A preliminary clinical study showed that OPE was well tolerated showing no adverse sideeffects. In summary, enrichment of phyto extracts such as OPEs with specific polymethoxyflavones as anti-inflammatory bioactives is a promisingstrategy to find naturally derived extracts that are effective against diseases associated with inflammation

Keywords: Citrus flavonoids; Edema; Gene expression; Inflammation; Nutrigenomics

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Elsevier B.V.., 2014

Deskripsi Fisik

Food Science and Human Wellness 3 (2014) 26–35

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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