AIM OF THE STUDY: To evaluate the anti-inflammatory activity as well as the preliminary mechanism of S. ferruginea parasitizing on Tecoma stans.
MATERIALS AND METHODS: The anti-inflammatory capability of freeze-dried stem aqueous extract was assessed via inhibition of inflammatory cytokines interleukin- (IL-) 1β, IL-6, IL-10, and tumor necrosis factor-alpha (TNF-α) production in lipopolysaccharide (LPS) and interferon-γ (IFN-γ) stimulated RAW 264.7 macrophages. The underlying anti-inflammatory mechanism was deciphered through reverse transcriptase and real time quantitative polymerase chain reactions (RT-PCR and qPCR) for inducible NO synthase (iNOS), cyclooxygenase-2 (COX-2), IL-1β, and TNF-α mRNA expression.
RESULTS: The results exhibited that aqueous extract of freeze-dried S. ferruginea stem sample concentration-dependently inhibited IL-1β protein production along with the down regulation of iNOS and IL-1β mRNA expression. Moreover, it significantly suppressed the protein release of IL-6 and IL-10 in a concentration-dependent manner. However, it slightly reduced TNF-α at higher sample concentration (250 μg/mL) without affecting the mRNA expression levels of COX-2 and TNF-α.
CONCLUSIONS: This study suggests that S. ferruginea parasitizing on Tecoma stans exerted anti-inflammatory capability attributed to inhibition of iNOS and IL-1β mRNA expression, NO creation, IL-1β, IL-6, IL-10, and TNF-α protein production, indicating this plant might be a useful plant-derived candidate against inflammation.
METHODS: The blends were prepared in a volume ratio of 10:90, 20:80, 40:60, and 60:40 (RBO:SO). The changes in the oxidative parameters and fatty acid composition of the samples during heating at frying temperature (170°C) were determined using analytical and instrumental methods. Oxidative alteration was also monitored by recording FTIR spectra of oil samples.
RESULTS: The increase in oxidative parameters (free fatty acid, color, specific extinctions, peroxide value, p-anisidine value, and thiobarbituric acid value) was greater in pure SO as compared to RBO or blend oils during heating. This indicates that the SO samples incorporated with RBO have the least degradation, while pure SO has the highest. Blending resulted in a lower level of polyunsaturated fatty acids (PUFA) with a higher level of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). During heating, the relative content of PUFA decreased and that of SFA increased. However, the presence of RBO in SO slowed down the oxidative deterioration of PUFA. In FTIR, the peak intensities in SO were markedly changed in comparison with blend oils during heating. The reduction in the formation of oxidative products in SO during thermal treatment increased as the concentration of the RBO in SO increased; however, the levels of the protective effect of RBO did not increase steadily with an increase in its concentration.
CONCLUSIONS: During thermal treatment, the generation of hydroperoxides, their degradation and formation of secondary oxidative products as evaluated by oxidative indices, fatty acids and IR absorbances were lower in blend oils compared to pure SO. In conclusion, RBO can significantly retard the process of lipid peroxidation in SO during heating at frying temperature.