Phytomodulatory effects of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii Nees & Arn. Ex Munro on antioxidant defense system in mouse liver
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Bamboo shoots are highly nutritious and a potential rich source of antioxidants and bioactive compounds. Besides nutrients, shoots also contain an anti-nutrient, cyanogenic glucosides accounting for its acrid taste that needs to be removed by adequate processing prior to consumption. However, processing can alter the value of phytochemicals with either desirable or adverse effects on the therapeutic quality of shoots. To evaluate the effects of processing, we investigated the effect of fermented, brine preserved and boiled shoots of Dendrocalamus hamiltonii on antioxidant defense system in mouse liver. Glutathione content increased significantly in the liver tissues of all the groups administered with bamboo shoots extract except the mice that received brine preserved shoots extract, where content decreased by 19%. Glutathione reductase (21%), glutathione peroxidase (20%) and catalase (69%) activity decreased significantly in the group administered with the extract of fresh shoots. The fermentation process was recognized as the most valuable process to improve the activity of hepatic superoxide dismutase (23%), glutathione peroxidase (27%) and catalase (29%).
KeywordsBamboo shoots Fermentation Reduced glutathione Antioxidative enzymes
The authors gratefully acknowledge the financial support provided by American Bamboo Society and Ned Jaquith Foundation, USA, for carrying out the present work.
Compliance with ethical standards
Conflicts of interest
The authors report no declarations of interest.
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