Phytochemical Screening and in vivo antioxidant activity of Ethanolic extract of caesalpinia bondus (L.) Roxb

Phytochemical screening, antioxidant activity in vivo and lipid peroxidation of 75 % ethanolic extract of young twigs and leaves of Caesalpinia bonduc were carried out by chemical test, and assessment of catalase and peroxidase activities and lipid peroxidation in Wistar rats after oral administration of different concentrations of the plant extract for ten days. Phytochemical screening of the extract revealed the presence of all major classes of phytochemicals: tannins, flavonoids, saponin, steroids, terpenoids, cardiac glycosides, glycosides, except phlobatannins. There were significant (p<0.05) graded increase in catalase and peroxidase activities and decrease in TBARS concentrations in the extract tested rats in comparison with normal control, Vitamin C and amodiaquine tested rats. The various pharmacological activities of C. bonduc may be due to its antioxidant activity

Antioxidant and DPPH-Scavenging Activities of Compounds and Ethanolic Extract of the Leaf and Twigs of Caesalpinia bonduc L. Roxb.

Antioxidant effects of ethanolic extract of Caesalpinia bonduc and its isolated bioactive compounds were evaluated in vitro. The compounds included two new cassanediterpenes, 1α,7α-diacetoxy-5α,6β-dihydroxyl-cass-14(15)-epoxy-16,12-olide (1)and 12α-ethoxyl-1α,14β-diacetoxy-2α,5α-dihydroxyl cass-13(15)-en-16,12-olide(2); and others, bonducellin (3), 7,4’-dihydroxy-3,11-dehydrohomoisoflavanone (4), daucosterol (5), luteolin (6), quercetin-3-methyl ether (7) and kaempferol-3-O-α-L-rhamnopyranosyl-(1Ç2)-β-D-xylopyranoside (8). The antioxidant properties of the extract and compounds were assessed by the measurement of the total phenolic content, ascorbic acid content, total antioxidant capacity and 1-1-diphenyl-2-picryl hydrazyl (DPPH) and hydrogen peroxide radicals scavenging activities.Compounds 3, 6, 7 and ethanolic extract had DPPH scavenging activities with IC50 values of 186, 75, 17 and 102 μg/ml respectively when compared to vitamin C with 15 μg/ml. On the other hand, no significant results were obtained for hydrogen peroxide radical. In addition, compound 7 has the highest phenolic content of 0.81±0.01 mg/ml of gallic acid equivalent while compound 8 showed the highest total antioxidant capacity with 254.31±3.54 and 199.82±2.78 μg/ml gallic and ascorbic acid equivalent respectively. Compound 4 and ethanolic extract showed a high ascorbic acid content of 2.26±0.01 and 6.78±0.03 mg/ml respectively.The results obtained showed the antioxidant activity of the ethanolic extract of C. bonduc and deduced that this activity was mediated by its isolated bioactive compounds

Phenolic Profiles of Four Processed Tropical Green Leafy Vegetables Commonly Used as Food

The phenolic profiles are presented of four tropical green leafy vegetables ( Ocimum gratissimum, Vernonia amygdalina, Corchorus olitorius and Manihot utilissima) commonly used as food, after application of traditional treatments, such as boiling and abrasion. The HPLC/DAD/MS technique was mainly used to carry out this study. Preliminary evaluation of the antioxidant properties of the vegetables was also performed using the DPPH in vitro test. For the first time, seasonal variations in the phenolic content of the four investigated vegetables were highlighted. Of the four plants, all showed only quantitative differences, except for Ocimum graticimum, in which cichoric acid, previously detected as one of the main constituents of this vegetable collected in November (dry season), was absent in the sample harvested in March. The phenolic constituents are chemically unmodified after a strong heating process, such as the traditional blanching (about 15 minutes) applied by Nigerian people prior to consuming these vegetables. Nevertheless, these typical preparations showed a consistent decrease in the total phenolic compounds with respect to the raw material, particularly for Corchorus olitorius (from 42.3 to 5.56 mg/g dried leaves) and Vernonia amygdalina (from 40.2 to 4.4 mg/g dried leaves). As expected, when the blanching treatment is reduced to a few minutes, as for Manihot utilissima leaves, the cooked vegetable maintained almost unaltered its original phenolic content (around 10 mg/g dried leaves). The unique exception is the blanched Ocimum gratissimum sample that showed a consistent increment of the total phenols, particularly of rosmarinic acid (from 6.1 to 29.8 mg/g dried leaves) with respect to the unprocessed vegetable

Antioxidant indices and amino acid composition of phenolic containing Lima beans (Phaseolus lunatus) after simulated human gastrointestinal digestion

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking; gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ±0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ±0.01; cooked:1.79 ± 0.02),  with exception of quercetin (raw: 2.11 ±0.02; cooked: 5.73 ±  0.02) and caffeic acid (raw: 2.08 ±0.04; cooked: 2.95 ± 0.04). The results of antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87± 0.46; intestinal digestion:517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97 ± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84 µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases

Automatically extracting functionally equivalent proteins from SwissProt

In summary, FOSTA provides an automated analysis of annotations in UniProtKB/Swiss-Prot to enable groups of proteins already annotated as functionally equivalent, to be extracted. Our results demonstrate that the vast majority of UniProtKB/Swiss-Prot functional annotations are of high quality, and that FOSTA can interpret annotations successfully. Where FOSTA is not successful, we are able to highlight inconsistencies in UniProtKB/Swiss-Prot annotation. Most of these would have presented equal difficulties for manual interpretation of annotations. We discuss limitations and possible future extensions to FOSTA, and recommend changes to the UniProtKB/Swiss-Prot format, which would facilitate text-mining of UniProtKB/Swiss-Prot

Inhibitory Effect of Aqueous Extract of Moringa oleifera and Newbuoldia laevis Leaves on Ferrous Sulphate and Sodium Nitroprusside Induced Oxidative Stress in Rat’s Testes in Vitro

Oxidative stress has been identified as one of the factors that affects fertility status. Therefore, this study sought to in-vestigate the inhibitory effect of aqueous extract of Moringa oleifera and Newbuoldia laevis leaves on FeSO4 and So-dium Nitroprusside (SNP) induced lipid peroxidation in rat testes in vitro. Incubation of the testes tissue homogenate in the presence of FeSO4 and SNP caused a significant increase in the malondialdehyde (MDA) contents of the testes. The aqueous extract from both Moringa oleifera and Newbuoldia laevis leaves caused a significant decrease in the MDA contents of the testes in a dose-dependent manner. However, aqueous extract from Moringa oleifera leaf (EC50 = 0.29 mg/ml) had a significant (P < 0.05) higher inhibitory effect on Fe2+ induced lipid peroxidation in the rat testes homoge-nate than that of Newbuoldia laevis leaf extract (EC50 = 0.58 mg/ml); while there was no significant (P < 0.05) differ-ence between the plant extracts on SNP induced lipid peroxidation in the rat testes homogenates. Therefore, part of the mechanisms through which the water extractable phytochemicals in the leaves protect the testes from oxidative stress may be through their antioxidant activity; DPPH scavenging ability, Fe2+ chelating and reducing power. Therefore, these plants have potential to prevent oxidative stress in testes and improve fertility outcomes