Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2018, 6(1), 32-38
DOI: 10.12691/jfnr-6-1-6
Open AccessArticle

Some Phytochemicals and Anti-inflammation Effect of Juice from Tiliacora triandra Leaves

Monthana Weerawatanakorn1, , Kamonwan Rojsuntornkitti1, Min-Hsiung Pan2 and Donporn Wongwaiwech1

1Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand

2Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan

Pub. Date: January 09, 2018

Cite this paper:
Monthana Weerawatanakorn, Kamonwan Rojsuntornkitti, Min-Hsiung Pan and Donporn Wongwaiwech. Some Phytochemicals and Anti-inflammation Effect of Juice from Tiliacora triandra Leaves. Journal of Food and Nutrition Research. 2018; 6(1):32-38. doi: 10.12691/jfnr-6-1-6

Abstract

Tiliacora triandra (TT), native to Southeast Asia, has been widely used as folk medicine and in cuisines in many areas. Although little scientific evidence supports the health benefits of TT leaves, the juice extracted from TT leaves has become popular for consumers among all socioeconomic classes. Thus, this study aims to evaluate the phytochemical profile and anti-inflammatory properties of juice extracted from TT leaves. The result revealed that, the highest total phenolic contents (199.92 mg GAE/g), total flavonoid contents (29.76 mg RUE/g), and extraction yield (61.2%) of the lyophilized TT leaves juice powder were found in the solvent mixture of ethanol, water, and acetone extracts. The highest DPPH radical scavenging value (90.95%) of the lyophilized TT leaves juice powder was found in hot water extract. By HPLC analysis, total phenolic compounds of the lyophilized TT leaves juice powder was 3,938.1 mg/kg. Tannic acid, gallic acid, and rutin are the major phenolic compound and the juice is a rich source of chlorophyll compound (3,551.6 mg/kg). The lyophilized TT leaves juice down-regulated the induction of inflammatory iNOS and COX-2 proteins in LPS-stimulated macrophages. The results suggest that intake of TT leaves juice, providing various phenolic and chlorophyll compounds, has great potential for reducing the inflammatory process.

Keywords:
bioactive compounds inflammation cyclooxygenase-2 juice inducible NO synthase

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

Figure of 3

References:

[1]  Lako, J., Trenerry, C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S. and Premier, R., “Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods,” Food Chemistry, 101 (4). 1727-1714. 2007.
 
[2]  Geoffrey, C., Kabat, Y.P., Albert, R., Hollenbeck, R., Arthur, S. and Thomas, E.R., “Intake of fruits and vegetables, and risk of endometrial cancer in the NIH-AARP Diet and Health Study,” Cancer Epidemiology, 34. 568-573. July 2010.
 
[3]  Pan, M.H. and Ho, C.T., “Chemopreventive effects of natural dietary compounds on cancer development” Chemical Society Reviews, 37(11). 2558-2574. Nov 2008.
 
[4]  Ikken, Y., Morales, P., Martinez, A., Marin, M.L., Haza, A.I. and Cambero, M.I., “Antimutagenic effect of fruit and vegetable ethanolic extracts against N-nitrosamines evaluated by the Ames test,” Journal of Agricultural and Food Chemistry, 47. 3257-3264. Aug 1999.
 
[5]  Korhonen, R., Lahti, A., Kankaanranta, H. and Moilanen, E., “Nitric oxide production and signaling in inflammation,” Current Drug Targets- Inflammation and Allergy, 4. 471-479. Aug 2005.
 
[6]  Bertolini, A., Ottani, A. and Sandrini, M., “Selective COX-2 inhibitors and dual acting anti-inflammatory drugs: critical remarks,” Current Medicinal Chemistry, 9(10). 1033-1043. May 2002.
 
[7]  Chiu, F.L. and Lin, J.K., “Tomatidine inhibits iNOS and COX-2 through suppression of NF-jB and JNK pathways in LPS-stimulated mouse macrophages,” FEBS Letters, 582(16). 2407-2412. Jul 2008.
 
[8]  Chung, W.Y., Park, J.H., Kim, M.J., Kim, H.O., Hwang, J.K., Lee, S.K. and Park, K.K., “Xanthorrhizol inhibits 12-O-tetradecanoylphorbol-13-acetate-induced acute inflammation and two-stage mouse skin carcinogenesis by blocking the expression of ornithine decarboxylase, cyclooxygenase-2 and inducible nitric oxide synthase through mitogen-activated protein kinases and/or the nuclear factor-kappa B,” Carcinogenesis, 28(6). 1224-1231. Jun 2007.
 
[9]  Singthong, J., Ningsanond, S. and Cui, S.W., “Extraction and physicochemical characterisation of polysaccharide gum from Yanang (Tiliacora triandra) leaves,” Food Chemistry, 114. 1301-1307. Jun 2009
 
[10]  Phunchago, N., Wattanathorn, J. and Chaisiwamongkol, K., “Tiliacora triandra, an Anti-intoxication plant, improves memory impairment, neurodegeneration, cholinergic function, and oxidative stress in hippocampus of ethanol dependence rats,” Oxidative Medicine and Cellular Longevity, 2015. 1-9. Mar 2015.
 
[11]  Sureram, S., Senadeera, S.P.D., Hongmanee, P., Mahidol, C., Ruchirawat, S. and Kittakoop, P., “Antimycobacterial activity of bisbenzylisoquinoline alkaloids from Tiliacora triandra against multidrug-resistant isolates of Mycobacterium tuberculosis, “Bioorganic and Medicinal Chemistry Letters, 22(8). 2902-2905. Apr 2012.
 
[12]  Rattana, S., Padungkit, M. and Cushnie, B., “Phytochemical screening, flavonoid content, and antioxidant activity of Tiliacora triandra leaf extracts,” in The 2nd Annual International Conference of Northeast Pharmacy Research, Mahasarakham University, Maha Sarakham, Thailand, pp. 60-63, February 2010.
 
[13]  Sireeratawong, S., Lertprasertsuke, N. and Srisawat, U., “Acute and subchronic toxicity study of the water extract from Tiliacora triandra (Colebr.) Diels in rats,” Songklanakarin Journal of Science and Technology, 30 (5). 611-619. Sep-Oct 2008.
 
[14]  Gorinstein, S., Martin-Belloso, O., Park, Y.S., Haruenkit, R., Lojek, A., Ciz, M., Caspi, A., Libman, I. and Trakhtenberg, S., “Comparison of biochemical characteristics of citrus fruit,” Food Chemistry, 74(3). 309-315. Aug 2001.
 
[15]  Jia, Z., Tang, M. and Wu, J., “The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals,” Food Chemistry, 64(4). 555-559. Mar 1999.
 
[16]  Medini, F., Fellah, H., Ksouri, R. and Abdelly, C., “Total phenolic, flavonoid and tannin contents and antioxidant and antimicrobial activities of organic extracts of shoots of the plant Limonium delicatulumJournal of Taibah University for Science, 8(3). 216-224. Jul 2014.
 
[17]  Bahloula, N., Kechaoua, N. and Mihoubib, N.B., “Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (Olea europeae L.) as by-product,” Grasas Aceites, 65 (3):1-9. Sep 2014.
 
[18]  Tian, S., Nakamura, K. and Kayahara, H., “Analysis of phenolic compounds in white rice, brown rice, and germinated brown rice,” Journal of Agricultural and Food Chemistry, 52(15). 4808-4813. July 2014.
 
[19]  Penarrieta, J.M., Alvarado, J.A., Akesson, B. and Bergenstahl, B., “Separation of phenolic compounds from food by reversed-phase high performance liquid chromatography. Revista Boliviana de Quimica, 24 (1). 1-4. Jan 2007.
 
[20]  Pan, M.H., Chang, Y.H., Tsai, M.L., Lai, C.H., Ho, S.Y., Badmaev, V. and Ho, C.T., “Pterostilbene suppressed lipopolysaccharide-induced up-expression of iNOS and COX-2 in murine macrophages. Journal of Agricultural and Food Chemistry, 56(16). 7502-7509. Aug 2008.
 
[21]  Pan, M.H., Hong, H.M., Lin, C.L., Jhang, A.Z., Tsai, J.H., Badmaev, V., Nagabhushanam, K., Ho, C.T. and Chen, W.J., “Se-methylselenocysteine inhibits lipopolysaccharide-induced NF-kB activation and iNOS induction in RAW 264.7 murine macrophages,” Molecular Nutrition and Food Research, 55(5). 723-732. May 2011.
 
[22]  Kuo, Y.C., Lai, C.S., Wang, J.M., Badmaev, V., Nagabhushanam, K., Ho, C.T. and Pan, M.H., “Differential inhibitory effects of inotilone on inflammatory mediators, inducible nitric oxide synthase and cyclooxygenase-2, in LPS-stimulated murine macrophage,” Molecular Nutrition and Food Research, 53(11). 1386-1395. Nov 2009.
 
[23]  Robbins, R.J., “Phenolic acids in foods: An overview of analytical methodology,” Journal of Agricultural and Food Chemistry, 51(10). 2866-2887. Apr 2003.
 
[24]  Negri, G., Teixeira, E.W., Alves, M.L.T.M.F., Moreti, A.C.C.C., Otsuk, I.P., Borguini, R.G. and Salatino, A., “Hydroxycinnamic acid amide derivatives, phenolic compounds and antioxidant activities of extracts of pollen samples from Southeast Brazil,” Journal of Agricultural and Food Chemistry, 59(10). 5516-5522. May 2011.
 
[25]  Turkmen, N., Sari, F. and Velioglu, Y.S., “Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Foline Ciocalteu methods,” Food Chemistry, 99(4). 835-41. 2006
 
[26]  Dai, J. and Mumper, R.J., “Plant phenolics: extraction, analysis and their antioxidant and anticancer properties,” Molecules, 15(10). 7313-52. Oct 2010.
 
[27]  Do, Q.D., Angkawijaya, A. E., Tran-Nguyen, P.L., Huynh, L.H., Soetaredjo, F.E., Ismadji, S. and Ju, Y.H., “Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatic. Journal of Food and Drug Analysis, 22(3). 296-302. Sep 2014.
 
[28]  Wang, H. and Helliwell, K., “Determination of flavonols in green and black tea leaves and green tea infusions by high performance liquid chromatography,” Food Research International, 34(2-3). 223-7. Mar 2001.
 
[29]  Schroeter, H., Heiss, C., Balzer, J., Kleinbongard, P., Keen, C.L., Hol-lengerg, N.K., Sie, H., Kwik-Uribe, C., Schmitz, H.H. and Kelm, M., “(-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proceedings of the National Academy of Science U S A, 103(4). 1024-9. Jan 2006.
 
[30]  Perez-Vizcaino, F., Duarte, J., Jimenez, R., Santos-Buelga, C., Osuna, A., “Antihypertensive effects of the flavonoid quercetin,” Pharmacological Reports, 61(1). 67-75. Jan-Feb 2009.
 
[31]  Williamson, G. and Manach, C., “Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies,” The American Journal of Clinical Nutrition, 81(1 Suppl). 243S-55S. Jan 2005.
 
[32]  Winkel-Shirley, B., “Flavonoid biosynthesis. A colorful model for genetics, biochemistry, cell biology, and biotechnology,” Plant Physiology, 126(2). 485-93. Jun 2001
 
[33]  Falcone, F.M.L., Rius, S.P. and Casati, P., “Flavonoids: biosynthesis, biological functions, and biotechnological applications,” Frontiers in Plant Science, 3. 222. Sep 2012.
 
[34]  Izzi, V., Masuelli, L., Tresoldi, I., Sacchetti, P., Modesti, A., Galvano, F. and Bei, R., “The effects of dietary flavonoids on the regulation of redox inflammatory networks,” Frontiers in Bioscience, 17. 2396-418. Jun 2012.
 
[35]  Ferruzzi, M.G. and Blakeslee, J., “Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives,” Nutrition Research, 27(1). 1-12. Jan 2007.