Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel. (December 2016)
- Record Type:
- Journal Article
- Title:
- Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel. (December 2016)
- Main Title:
- Effect of micronization process on the functional component content and anti-inflammatory activity of Luffa cylindrical peel
- Authors:
- Chou, Ling-Hui
Liu, Hsin-Lan
Kao, Tsai-Hua - Abstract:
- Highlights: This is the first research to focus on anti-inflammation affected by micronization. Luffa peel contained oleanolic acid, 11 carotenoids and 12 chlorophylls. Micronization decreased carotenoids but increased chlorophylls and oleanolic acid. Micronization exhibited more satisfactory effects in suppressing WBC and GPT. Micronization showed more effects in inhibiting IL-1β, TNF-α and PGE2 production. Abstract: The objectives of this study were to compare the anti-inflammatory effect of ethyl extract from micronized and nonmicronized luffa peels in BALB/c mice, and to analyse the functional components in both extracts. Results showed that the concentrations of nitric oxide, cytokines and prostaglandin E2 (PGE2 ) were reduced by feeding both of extracts for 20 days at a dose of 50 mg/kg BW. Also, the liver function index, number of white blood cell (WBC) as well as B cell and T cell, was inhibited after feeding of extract. Micronized sample showed more efficiency in reducing the level of WBC, glutamic pyruvic transaminase, interleukin-1β, tumour necrosis factor-α and PGE2 than nonmicronized extract. Among the functional components, oleanolic acid and chlorophylls present more abundant amounts in micronized luffa peel. Overall, by means of size reduction, micronization process potentially increased the extraction of functional component, thus improved anti-inflammatory activity of luffa peels.
- Is Part Of:
- Journal of functional foods. Volume 27(2016)
- Journal:
- Journal of functional foods
- Issue:
- Volume 27(2016)
- Issue Display:
- Volume 27, Issue 2016 (2016)
- Year:
- 2016
- Volume:
- 27
- Issue:
- 2016
- Issue Sort Value:
- 2016-0027-2016-0000
- Page Start:
- 150
- Page End:
- 159
- Publication Date:
- 2016-12
- Subjects:
- Luffa cylindrical peel -- Micronization -- Anti-inflammation -- Functional components
Functional foods -- Analysis -- Periodicals
Food -- Biotechnology -- Periodicals
Nutrition -- Periodicals
613.2 - Journal URLs:
- http://www.sciencedirect.com/science/journal/17564646 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.jff.2016.08.061 ↗
- Languages:
- English
- ISSNs:
- 1756-4646
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4986.807000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 1372.xml