Article

Investigation of extracts from (Tunisian) Cyperus rotundus as antimutagens and radical scavengers.

Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, Rue Avicenne, Monastir 5000, Tunisia; Department of Molecular and Cellular Biology, Faculty of Dental Medicine, Rue Avicenne, Monastir 5000, Tunisia.
Environmental Toxicology and Pharmacology (Impact Factor: 2.01). 11/2005; 20(3):478-84. DOI: 10.1016/j.etap.2005.05.012
Source: PubMed

ABSTRACT This study evaluates mutagenic and antimutagenic effects of aqueous, total oligomers flavonoïds (TOF), ethyl acetate and methanol extracts from aerial parts of Cyperus rotundus with the Salmonella typhimurium assay system. The different extracts showed no mutagenicity when tested with Salmonella typhimurium strains TA98, TA100, TA1535 and TA1538 either with or without the S9 mix. On the other hand, our results showed that all extracts have antimutagenic activity against Aflatoxin B1 (AFB1) in TA100 and TA98 assay system, and against sodium azide in TA100 and TA1535 assay system. TOF, ethyl acetate and methanol extracts exhibited the highest inhibition level of the Ames response induced by the indirect mutagen AFB1. Whereas, ethyl acetate and methanol extracts exhibited the highest level of protection towards the direct mutagen, sodium azide, induced response. In addition to antimutagenic activity, these extracts showed an important free radical scavenging activity towards the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical. TOF, ethyl acetate and methanol extracts showed IC(50) value of 15, 14 and 20μg/ml, respectively. Taken together, our finding showed that C. rotundus exhibits significant antioxidant and antimutagenic activities.

0 Bookmarks
 · 
140 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: This study is carried out to evaluate the genotoxicity of herbs (Angelica decursiva, Polypori umbellate, Astragalus membranaceua, Paeonia iactiflora, Glycyrrhiza uralensis, Cnidium officinale, Rehmannia glutinosa, Cyperus rotundus, Dioscorea batatas and Platycodi Radix) by using the Ames test. The Salmonella typhimurium reversion assay is being performed by using the Sal. typhimurium TA98, TA100, TA102, TA1535 and TA1537 as tester strains. Among 70% of ethanol extracts from 10 herbs, the number of revertant colonies is being increased in Astragalus membranaceua, Cnidium officinale and Dioscorea batatas in a dose-dependent manner, as compared with negative controls of the metabolic activation. In case of dichloromethane and ethyl acetate fraction from 70% of ethanol extracts, the number of revertant colonies is increased in Angelica decursiva, Astragalus membranaceua, Cnidium officinale, Rehmannia glutinosa and Dioscorea batatas in a dose-dependent manner, as compared with negative controls of metabolic activation. Such results indicate that Angelica decursiva, Astragalus membranaceua, Cnidium officinale, Rehmannia glutinosa and Dioscorea batatas all show genotoxic effects when being extracted with the solvent extractions such as 70% of ethanol, dichloromethane and ethyl acetate, and thus, they might be genotoxically- non-safe.
    The Korean Journal of Food And Nutrition. 01/2013; 26(4).
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.
    Korean Journal of Food Science and Technology. 01/2010; 42(1).
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.
    Korean Journal of Food Preservation. 01/2013; 20(4).

Full-text

Download
151 Downloads
Available from
May 16, 2014