Effect of "Jin Batu" (Strobilanthes Crispus) Leaf Extract On Lipolysis in High-Fat Diet-Induced Obese Rats

The aim of the present study was to assess the effects of Jin Batu (Strobilanthes crispus) leaves extract (1% w/w) on diet-induced obese rats and to evaluate its potential development for the treatment of obesity. S. crispus leaves were extracted in chloroform-methanol (3:5), and the extracts were given in drinking water of obese rats. This experiment was divided into 2 phases. In the first phase, Sprague-Dawley rats (n=42) aged 4 months old (mature age) were given semipurified high-fat (HF) diet for 14 weeks to induce obesity. In the second phase, Obese rats were treated for another 14 weeks with 1% (w/w) chloroformmethanol extract ofS. crispus leaves. Results obtained in the first phase were as follows. After 14 weeks ofHF diet, 18 diet-induced rats were identified as obese based on the body weight gain. The obese rats had significantly (p <0.05) higher energy intake, adipose tissue and liver weights and plasma leptin levels compared to Normal rats. Obese rats also had higher feed efficiency and lower adipose tissue lipolysis and lipoprotein lipase (LPL) gene expression than Normal rats. A severe case of fatty liver (nonalcoholic fatty liver disease) with the development of hepatic steatosis was also noted in Obese rats. No significant difference was found in mean food intake, HDL, LDL, cholesterol, triglyceride, glucose, glycerol and insulin levels between Normal and Obese rats. In the second phase, Obese rats from HF diet treatment were divided into two groups; Obese and Obese + Treatment (OT). The use of Normal rats as positive control in the first phase was continued in the second phase. Only OT group was given S. crispus extract (1% w/w) in drinking water. High-Fat diet (during first phase) was switched to normal rat chow diet for all groups to imitate diet modification as a method of therapy in human. After 14 weeks of treatment with S. crispus extract, OT group was found to have lower mean body weight than control Obese group. The mean body weight gain and feed efficiency was also lowest in OT group when compared to Normal and Obese groups. However, for both results the difference was not significant. The anti-obesity effect of OT group was further confirmed with significantly (p <0.05) lower adipose tissue and liver weight and leptin level compared to Obese group. Lower glucose level and hepatic steatosis combined with high lipolysis rate and LPL mRNA expressed in adipose tissue was also noted in OT group. In conclusion, this study indicates that 1% (w/w) S. crispus extract has some antiobesity effect on obese rats especially in decreasing adipose tissue weight, lowering leptin level and hepatic steatosis

Effect of Strobilanthes crispus extract and individual polyphenols on lipolysis

Obesity is a disease that has reached epidemic proportions across the world. Many types of treatments have been used to combat obesity including using synthetic drugs such as sibutramine and orlistat. However, the high cost and potentially hazardous side-effects of anti-obesity drugs have led many researchers to turn to naturally occurring compounds obtained from fruits, vegetables, herbs and plants for the treatment of obesity. In our study, the anti-obesity effects of S. crispus crude extract (SCE) and individual polyphenols (EGCG, Resveratrol, Phloridzin, Quercetin and Verbascoside) found in fruits, vegetables and herbs have been investigated. The effects of S. crispus extract (SCE) in vivo were tested on high fat-induced obese LDLr KO mice maintained on high fat diet (HFD) or switched to low fat diet (LFD). All mice were HFD for 25 weeks to induce obesity, after which half were maintained on the HFD and half switched to LFD. At the same time, mice were given normal water or 0.1% (w/v) SCE in water at Week 0-4 which was increased to 1% (w/v) at Week 5-10. Oxygen consumption (VO2), CO2 production (VCO2), RER, locomotor activity (LMA) and heat production (HP) were measured at Week 0, 5 and 10. Food intake, water intake and body weight was measured weekly. Plasma glycerol (PG) and abdominal adipose tissue (AAT) weight were determined at Week 10. Mice switched to LFD lost weight (p< 0.001), mainly due to decreased energy intake (p<0.001). They also had lower AAT weight and PG concentration (all p<0.001). SCE had no effect at either dose on body weight, VO2, VCO2 or LMA, but significantly reduced respiratory exchange ratio (RER) (p=0.034) and increased HP at Week 4 (P=0.048), without altering food or water intake (p=0.1, p=0.222). PG concentration were also increased in SCE treated mice (p=0.032). The effects of SCE and individual polyphenols in vitro were tested on rat epididymal and human omental adipose tissue explants and results were compared with with the results from the pig perirenal adipose tissue explants. SCE does not appear to have any direct effect on lipolysis in the rat epididymal adipose tissue explants and human omental adipose tissue explants. EGCG was found to consistently inhibit lipolysis in rat, human and pig adipose tissue explants and the effects were greatest at 100µM. The effects of Phloridzin in human, rat and pig fat explants were inconsistent as it was found to either increase or decrease lipolysis with different treatments. In all experiments, when Isoproterenol (IP) was present Resveratrol inhibited lipolysis and was independent of adenosine deaminase (ADA), with greater inhibition found at 100µM compared with 50µM Resveratrol. The effects of Resveratrol on lipolysis in the human adipose tissue explants was found to be different when compared with the effects found in the pig and rat adipose tissue explants when incubated for 24 and 26hr. The effects of Resveratrol on lipolysis in the human adipose tissue itself are also dependent on the presence and absence of ADA and IP. Subsequent experiments were carried out where basal lipolysis and effects of the presence and absence of ADA were also investigated. Basal lipolysis was found to be higher in pig adipose tissue explants (Headland, 2007) than in human adipose tissue explants, but lower than rat adipose tissue explants. This is also true for the IP stimulated lipolysis in pig perirenal adipose tissue explants, but not in the pig subcutaneous adipose tissue explants, where IP stimulated lipolysis was similar to that in human omental adipose tissue. As expected, the presence of adenosine does have an effect on the lipolysis rate in rat, human and pig adipose tissue explants, since the addition of ADA (to metabolise/remove adenosine) increased basal lipolysis. However, only in the pig perirenal adipose tissue explants was IP stimulated lipolysis found to be increased with ADA. In the human omental adipose tissue explants, we also found that although BMI and age had weak negative correlations with lipolysis, these were not statistically significant (P=0.097 for BMI, P=0.48 for age). However, the trend suggests that IP stimulated lipolysis decreased with increased BMI. Thus, SCE appeared to induce lipolysis and body fat oxidation in vivo but no direct effect on lipolysis were found in vitro. Resveratrol is the most promising polyphenol to induce lipolysis based on the studies across the rat, human and pig species compared with quercetin, EGCG and Phloridzin. The consistent effects of EGCG on lipolysis inhibition however, might also be an anti-obesity effect through the mechanism of adipocyte apoptosis which requires further study

Strobilanthes crispus leaves extracts (SCE) induced lipolysis and increased leptin level in diet-induced obese rats fed high-fat diet

The aim of the present study was to assess the anti-obesity and lipolysis effects of Strobilanthes crispus leaves extract (SCE) in diet-induced obese (DIO) rats by administering 1% (w/w) of SCE in drinking water. Methods: Normal Sprague-Dawley rats were induced obese using a high-fat (HF) diet formulation for 14 weeks. DIO rats were subsequently treated with 1% (w/w) SCE while the HF diet was switched to normal rat chow diet. Food intake, water intake and bodyweight were measured weekly. Other parameters e.g. blood lipid profile were determined in normal and DIO rats before and after treatment with SCE. Histopathological changes in the liver were also observed after treatment. Results: Prior to treatment, DIO rats have significantly higher (p < 0.05) bodyweight, adipose tissue and liver weight, plasma leptin levels, lower adipose tissue lipolysis rate and severe fatty livers and the trend continues in non-treated DIO rats served as Control group. DIO rats treated with SCE significantly (p < 0.05) reduced their bodyweight gain, have lower adipose tissue and liver weight, lower leptin level and increased lipolysis rate although no significant effect was found in total bodyweights of treated group. Lower glucose level and improved state of fatty liver was also noted in SCE treated group. The observed anti-obesity effects are most likely the due to lipolysis. Conclusion: SCE may, at least in part, be attributed to the anti-obesity effects found on treated DIO rats

Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles

Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied

Metabolite profiling of Neptunia oleracea and correlation with antioxidant and α-glucosidase inhibitory activities using 1H NMR-based metabolomics

Neptunia oleracea is a plant consumed as vegetable and used as a traditional herb to treat several ailments. This study evaluated metabolite variations among N. oleracea leaf and stem subjected to air drying (AD), freeze drying (FD) and oven drying (OD) using proton nuclear magnetic resonance (1H NMR) based metabolomics. The correlation was also studied for the metabolite content with total phenolic content (TPC), DPPH free radical scavenging and α-glucosidase inhibitory activities. A total of 18 metabolites were identified from N. oleracea extracts, including 10 primary metabolites, 5 flavonoids and 3 phenolic acids using NMR. Ultra-high performance liquid chromatography tandem mass spectrometry analysis (UHPLC-MS/MS) confirmed the presence of the secondary metabolites and revealed the flavonoid derivatives present. All the identified phenolics are first reported from this plant. Multivariate data analysis (MVDA) showed strong correlation between the metabolites with the antioxidant and α-glucosidase inhibitory activities of FD N. oleracea leaves. The compounds suggested to be responsible for the high activity of FD leaves include vitexin-2-O-rhamnoside, catechin, caffeic acid, gallic acid and derivatives of quercetin, kaempferol and myricetin. This study demonstrates that FD N. oleracea leaves are a potential natural source for antioxidant and α-glucosidase inhibitors

Alternative Dietary Fiber Sources from Kenaf (Hibiscus cannabinus L.) Seeds and Their by-Products

This study evaluates the macronutrients and Dietary Fiber (DF) of kenaf seeds and their secondary by-products to promote food sustainability and support the zero-waste concept. The first part concentrates on macronutrients and potential DF sources of kenaf seeds and their by-products, i.e., kenaf seed meals and dregs. Following this, the DF from the most probable source was fractionated to quantify its composition. The results showed that the macronutrients of kenaf seeds are comparable to other commercial oilseeds such as soybean, almond, and hemp seeds. Additionally, the secondary by-products could be reused as DF sources. It was found that the kenaf seed by-products had 20.63–35.08% DF contents which were comparable to soybean by-products. Moreover, the fractionation of DF from kenaf seed dregs showed that the DF comprised 1.86%, 1.01%, 6.33%, and 66.33% (dry basis) of acid-soluble pectin, calcium-bound pectin, alkali-soluble hemicellulose, and cellulose, respectively. The soluble (pectins and hemicelluloses) and insoluble (cellulose) fractions are related to the modulation of gut microbiota which have similar potential to conventional prebiotics and an excellent role in bodyweight management, respectively. These findings provide useful information for researchers and industries to venture into alternative DF sources from kenaf seeds as a value-add ingredient for functional food applications

Stingless bee-collected pollen bee bread: chemical, health benefits and microbiological properties

Stingless bee-collected pollen (bee bread) is a mixture of bee pollen, bee salivary enzymes, and regurgitated honey, fermented by indigenous microbes during storage in the cerumen pot. Current literature data for bee bread is overshadowed by bee pollen, particularly of honeybee Apis. In regions such as South America, Australia, and Southeast Asia, information on stingless bee bee bread is mainly sought to promote the meliponiculture industry for socioeconomic development. This review aims to highlight the physicochemical properties and health benefits of bee bread from the stingless bee. In addition, it describes the current progress on identification of beneficial microbes associated with bee bread and its relation to the bee gut. This review provides the basis for promoting research on stingless bee bee bread, its nutrients, and microbes for application in the food and pharmaceutical industries

Comparison of partial least squares and random forests for evaluating relationship between phenolics and bioactivities of Neptunia oleracea

Background: Neptunia oleracea is a plant consumed as a vegetable and which has been used as a folk remedy for several diseases. Herein, two regression models (partial least squares, PLS; and random forest, RF) in a metabolomics approach were compared and applied to the evaluation of the relationship between phenolics and bioactivities of N. oleracea. In addition, the effects of different extraction conditions on the phenolic constituents were assessed by pattern recognition analysis. Results: Comparison of the PLS and RF showed that RF exhibited poorer generalization and hence poorer predictive performance. Both the regression coefficient of PLS and the variable importance of RF revealed that quercetin and kaempferol derivatives, caffeic acid and vitexin-2-O-rhamnoside were significant towards the tested bioactivities. Furthermore, principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) results showed that sonication and absolute ethanol are the preferable extraction method and ethanol ratio, respectively, to produce N. oleracea extracts with high phenolic levels and therefore high DPPH scavenging and α-glucosidase inhibitory activities. Conclusion: Both PLS and RF are useful regression models in metabolomics studies. This work provides insight into the performance of different multivariate data analysis tools and the effects of different extraction conditions on the extraction of desired phenolics from plants

Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama

Pollen collected by stingless bee is stored and packed in honey pots following the addition of various enzymes and nectar, or honey which contains microorganisms to undergo lactic acid fermentation to produce bee bread. Naturally fermented foods are known to contain probiotic bacteria. Thus, the aim of this study was to isolate probiotic bacteria from bee bread and characterize the probiotic potential of bacteria with antibacterial activities against foodborne pathogens. Bacteria were identified using 16S rRNA gene sequencing. The probiotic potential such as acid and bile tolerance, digestive enzymes tolerance, cell surface hydrophobicity, cell autoaggregation, antibacterial activity against foodborne pathogens, blood haemolytic activity, and antibiotic susceptibility were determined. A total of 27 bacteria were isolated from bee bread and were identified as Lactobacillus spp., Fructobacillus fructosus, Leuconostoc mesenteroides, Enterococcus faecalis, and Bacillus spp. Most of the Bacillus spp. showed haemolytic abilities. L. musae SGMT17 and L. mindensis SGMT22 had similar antibacterial efficiency against tested pathogens in comparison to L. rhamnosus GG. All of the isolates showed high tolerance to pH 3, 0.3% bile, pepsin, and pancreatin except for F. fructosus strains. Lb. crustorum, Lb. mindensis and Lb. musae showed high hydrophobicity and autoaggregation ranging from 52.09 to 80.52% and 57.47 to 92.77%, respectively, depending on the strain. All strains were susceptible to chloramphenicol, ampicillin and tetracycline, but varied for eight other clinically relevant antibiotics. From the result obtained, Lb. musae SGMT17 and Lb. crustorum SGMT20 showed the highest antibacterial activity and probiotic properties in the human in vitro digestive model. Future studies have to be conducted to assess other therapeutic value and safety of the selected bacteria in vivo

Kenaf (Hibiscus cannabinus L.) seed and its potential food applications: a review

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized