Antioxidant and anti-inflammatory activities of pyranoanthocyanins and other polyphenols from staghorn sumac (Rhus hirta L.) in Caco-2 cell models

Journal of Functional Foods

Volumn 20, Issue , 2016, Pages 139-147

  Peng, You ^a   Zhang, Hua ^b   Liu, Ronghua ^b   Mine, Yoshinori ^c   McCallum, Jason ^d   Kirby, Chris ^d   Tsao, Rong ^b  

^a JIUJIANG UNIVERSITY   (China)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITY OF GUELPH   (Canada)

^d AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Anti inflammatory activity; Antioxidant activity; IL 8; NF B; Rhus hirta L.; Staghorn sumac

Indexed keywords

EID: 84953432032     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.10.026     Document Type: Article

References (32)

1. Antonella G., Imperatrice C., Angela C., Isabella D., Vito L., Flavia P., Fiorenza M. Antioxidant activity induced by main polyphenols present in edible artichoke heads: Influence of in vitro gastro-intestinal digestion. Journal of Functional Foods 2014, 10:456-464.
2. Azevedo J., Oliveira J., Cruz L., Teixeira N., Brás N.F., De Freitas V., Mateus N. Antioxidant features of red wine pyranoanthocyanins: Experimental and theoretical approaches. Journal of Agricultural and Food Chemistry 2014, 62(29):7002-7009.
3. Baumgart D.C., Sandborn W.J. Gastroenterology 2: Inflammatory bowel disease: Clinical aspects and established and evolving therapies. Lancet 2007, 369:1641-1657.
4. Bursal E., Kösal E. Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International 2011, 44:2217-2221.
5. Chen G., Chen H. Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion. Food Chemistry 2011, 126:1934-1938.
6. Fazeli M.R., Amin G., Attari M.M.A., Ashtiani H., Jamalifar H., Samadi N. Antimicrobial activities of Iranian sumac and avishan-e shirazi (Zataria multiflora) against some food-borne bacteria. Food Control 2007, 18:646-649.
7. Florinda F., Federica C., Autilia C., Tiziana G., Donatella A., Marisa D.M., Massimo Z., Raffaele C., Filomena N. Polyphenol composition and antioxidant activity of different grass pea (Lathyrussativus), lentils (Lens culinaris), and chickpea (Cicer arietinum) ecotypes of the Campania region (Southern Italy). Journal of Functional Foods 2014, 7:551-557.
8. Gallant J.B., Kemp J.R., Lacroix C.R. Floral development of dioecious staghorn sumac, Rhus hirta (Anacardiaceae). International Journal of Plant Sciences 1998, 159:539-549.
9. Garcia-Alonso M., Rimbach G., Rivas-Gonzalo J.C., de Pascual-Teresa S. Antioxidant and cellular activities of anthocyanins and their corresponding vitisins A -studies in platelets, monocytes, and human endothelial cells. Journal of Agricultural and Food Chemistry 2004, 52:3378-3384.
10. Ham Y.M., Ko Y.J., Song S.M., Kim J., Kim K.N., Yun J.H., Cho J.H., Ahn G., Yoon W.J.Y. Anti-inflammatory effect of litsenolide B2 isolated from Litsea japonica fruit via suppressing NF-κB and MAPK pathways in LPS-induced RAW264.7 cells. Journal of Functional Foods 2015, 13:80-88.
11. Hegenauer J., Ripley L., Nace G. Staining acid phosphoproteins (phosvitin) in electrophoretic gels. Analytical Biochemistry 1977, 78:308-311.
12. Ivison S.M., Wang C., Himmel M.E., Sheridan J., Delano J., Mayer M.L., Yao Y., Kifayet A., Steiner T.S. Oxidative stress enhances IL-8 and inhibits CCL20 production from intestinal epithelial cells in response to bacterial flagellin. American Journal of Physiology. Gastrointestinal and Liver Physiology 2010, 299:G733-G741.
13. Kim J.S., Ahn J., Lee S.J., Moon B.K., Ha T.Y., Kim S. Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum annuum L. var. special) cultivated in Korea. Journal of Food Science 2011, 76:193-198.
14. Kirby C.W., Wu T., Tsao R., McCallum J.L. Isolation and structural characterization of unusual pyranoanthocyanins and related anthocyanins from staghorn sumac (Rhus typhina L.) via UPLC-ESI-MS, (1)H, (13)C, and 2D NMR spectroscopy. Phytochemistry 2013, 94:284-293.
15. Kosar M., Bozan B., Temelli F., Baser K.H.C. Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts. Food Chemistry 2007, 103:952-959.
16. Kossah R., Nsabimana C., Zhao J., Chen H., Tian F., Zhang H., Chen W. Comparative study on the chemical composition of Syrian sumac (Rhus coriaria L.) and Chinese sumac (Rhus typhina L.) fruits. Pakistan Journal of Nutrition 2009, 8:1570-1574.
17. Lee H.-S., Bilehal D., Lee G.S., Ryu D.S., Kim H.K., Suk D.H., Lee D.S. Anti-inflammatory effect of the hexane fraction from Orostachys japonicus in RAW 264.7 cells by suppression of NF-κB and PI3K-Akt signaling. Journal of Functional Foods 2013, 5(3):1217-1225.
18. Lee W.C., Jao H.Y., Hsu J.D., Lee Y.R., Wu M.J., Kao Y.L., Lee H.J. Apple polyphenols reduce inflammation response of the kidneys in unilateral ureteral obstruction rats. Journal of Functional Foods 2014, 11:1-11.
19. Lina B.A.R., Reus A.A., Hasselwander O., Bui Q., Tenning P.P. Safety evaluation of Evesse™ EPC, an apple polyphenol extract rich in flavan-3-ols. Food and Chemical Toxicology 2012, 50(8):2845-2853.
20. McCune L.M., Johns T. Antioxidant activity in medicinal plants associated with the symptoms of diabetes mellitus used by the indigenous peoples of the North American boreal forest. Journal of Ethnopharmacology 2002, 82:197-205.
21. McDougall G.J., Fyffe S., Dobson P., Stewart D. Anthocyanins from red wine - their stability under simulated gastrointestinal digestion. Phytochemistry 2005, 66:2540-2548.
22. Murakami A. Dose-dependent functionality and toxicity of green tea polyphenolsin experimental rodents. Archives of Biochemistry and Biophysics 2014, 557:3-10.
23. Neurath M.F., Fuss I.J., Pasparakis M., Alexopoulou L., Haralambous S., MeyerzumBuschenfelde K.H., Stronber W., Kollias G. Predominant pathogenic role of tumor necrosis factor in experimental colitis in mice. European Journal of Immunology 1997, 27:1743-1750.
24. Rayne S., Mazza G. Biological activities of extracts from sumac (Rhus spp.): A review. Plant Foods for Human Nutrition 2007, 62:165-175.
25. Rima K., Hao Z., Wei C. Antimicrobial and antioxidant activities of Chinese sumac (Rhus typhina L.) fruit extract. Food Control 2011, 22:128-132.
26. Santos-Buelga C., Mateus N., De Freitas V. Anthocyanins. Plant pigments and beyond. Journal of Agricultural and Food Chemistry 2014, 62(29):6879-6884.
27. Schmalhausen E.V., Zhlobek E.B., Shalova I.N., Firuzi O., Saso L., Muronetz V.I. Antioxidant and prooxidant effects of quercetin on glyceraldehyde-3-phosphate dehydrogenase. Food and Chemical Toxicology 2007, 45:1988-1993.
28. Taubert D., Breitenbach T., Lazar A., Censarek P., Harlfinger S., Berkels R., Klaus W., Roesen R. Reaction rate constants of superoxide scavenging by plant antioxidants. Free Radical Biology and Medicine 2003, 35:1599-1607.
29. Van Deventer S.J. Anti-TNF antibody treatment of Crohn's disease. Annals of the Rheumatic Diseases 1999, 58:1114-1120.
30. Wu T., McCallum J.L., Wang S., Liu R., Zhu H., Tsao R. Evaluation of antioxidant properties and chemical characterization of staghorn sumac fruit (Rhus hirta L.). Food Chemistry 2013, 138:1333-1340.
31. Zhang H., Jennifer K.-N., Tomohiro K., Yuzuru E., Yoshinori M. γ-Glutamyl cysteine and γ-glutamyl valine inhibit TNF-α signaling in intestinal epithelial cells and reduce inflammation in a mouse model of colitis via allosteric activation of the calcium-sensing receptor. Biochimica et Biophysica Acta 2015, 1852:792-804.
32. Zhang Y.R., Tang T., Huang Y., Li Y., Xie L., Zhan X., Tang Z.H., Tang J.T. Study on anti-oxidation and anti-inflammatory activity of Capsicum annuum leaves polyphenols. Science and Technology of Food Industry 2013, 8:346-349.