Dataset Information

Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji.

ABSTRACT:

Context

Kanji, a liquid preparation of roots of Daucus carota L. ssp. sativus (Hoffm.) Arcang. var. vavilovii Mazk. (Apiaceae), may inhibit glutathione sulfotransferase (GST) activity due to ferulic acid content.

Objectives

GST inhibition activity and characterization of Kanji and methanol extract of D. carota roots, and oral absorption pattern of ferulic acid from Kanji in rats.

Materials and methods

GST inhibition activity of Kanji and methanol extract of D. carota roots in concentration range 0.001-100.00?mg/mL was determined using Sprague Dawley rat liver cytosolic fraction. Methanol extract upon column chromatography gave ferulic acid, which was used to characterize Kanji and determine its oral absorption pattern in Wistar rats.

Results

The GST inhibition activity of Kanji (100.00??g/mL), methanol extract of D. carota roots (100.00??g/mL) and tannic acid (10.00??g/mL, positive control) was found to be 0.162?±?0.016, 0.106?±?0.013 and 0.073?±?0.004??M/min/mg, respectively. Different Kanji samples and methanol extract contained ferulic acid (0.222-0.316?mg/g) and 0.77?mg/g, respectively. Ferulic acid did not appear in plasma after oral administration of Kanji.

Discussion

Kanji having solid contents 80.0??g/mL, equivalent to 0.0025??g/mL ferulic acid, does not inhibit the activity of GST. The oral administration of Kanji, in human equivalent dose (528?mg/kg, 16.67??g ferulic acid), to rats indicated poor absorption of ferulic acid.

Conclusion

Kanji having solid contents 14-36?mg/mL does not inhibit GST activity, hence may not interfere with drugs that are the substrates of GST, if taken concomitantly.

SUBMITTER: Latif A

PROVIDER: S-EPMC6130599 | biostudies-literature | 2017 Dec

REPOSITORIES: biostudies-literature

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Publications

Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji.

Latif Abida A Hussain Khalid K Shehzadi Naureen N Islam Muhammad M Khan Muhammad Tanveer MT Anwar Rukhsana R Khan Humaira Majeed HM Bukhari Nadeem Irfan NI

Pharmaceutical biology 20171201 1

<h4>Context</h4>Kanji, a liquid preparation of roots of Daucus carota L. ssp. sativus (Hoffm.) Arcang. var. vavilovii Mazk. (Apiaceae), may inhibit glutathione sulfotransferase (GST) activity due to ferulic acid content.<h4>Objectives</h4>GST inhibition activity and characterization of Kanji and methanol extract of D. carota roots, and oral absorption pattern of ferulic acid from Kanji in rats.<h4>Materials and methods</h4>GST inhibition activity of Kanji and methanol extract of D. carota roots ...[more]

PMID: 27951746

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Project description:BackgroundFunctional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and yeast makes a significant contribution to the safe flavor of fermented beverages. However, the research on the potential of antioxidant, antimicrobial, and anti-biofilm formation of strawberry fermented beverage obtained by combining the LAB and yeast as starter cultures has not been well explored.MethodsIn this study, LAB and yeast were combined as starter culture to obtain strawberry fermented beverage. Fourier transform infrared (FTIR ) spectroscopy was used for the qualitative analysis of the fresh strawberry juice and fermented beverage. From the changes in antioxidant content, free radical scavenging ability, total superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) to evaluate the antioxidant capacity of fermented beverage in vitro. The antibacterial ability was tested by the Oxford cup method. The biofilms of Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 6538 under fermented beverages treatment was observed by Fluorescence microscope. In addition, sensory analysis was conducted in this study.ResultsIn this study, the absorption peaks of Fourier transform infrared between 1,542 cm-1 and 976 cm-1, suggest the existence of organic acids, sugars and ethanol. The total phenols and total flavonoids content decreased by 91.1% and 97.5%, respectively. T-SOD activity increased by 33.33%.The scavenging ability of fermented beverage on superoxide anion free radicals was enhanced, and the scavenging ability on DPPH free radicals, hydroxyl free radicals, and ABTS free radicals was weakened. However, the T-AOC increased from 4.15 ± 0.81 to 8.43 ± 0.27 U/mL. Fermented beverage shows antibacterial activity against four pathogens. The minimum inhibitory concentration (MIC) values of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538 were 0.05 mL/mL and 0.025 mL/mL, respectively, and the minimum bactericidal concentration (MBC) were both 0.2 mL/mL. It was observed by fluorescence microscope that the green fluorescence area of the two biofilms is greatly reduced after being treated with fermented beverage. Sensory analysis results show that the average scores of fermented beverage in color, appearance and taste were increased. The overall impression and flavor were decreased.ConclusionThese results demonstrated that strawberry fermented beverage has potential benefits such as an antioxidant, antibacterial, and anti-biofilm formation, providing the potential for the fermented beverage to become promising candidates for natural antioxidants, antibacterial agents and anti-biofilm agents.

Dataset Information

Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji.

Context

Objectives

Materials and methods

Results

Discussion

Conclusion

Publications

Glutathione sulfotransferase inhibition activity of a self-fermented beverage, Kanji.

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