Advertisement

Phytomodulatory effects of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii Nees & Arn. Ex Munro on antioxidant defense system in mouse liver

  • Harjit Kaur Bajwa
  • Oinam Santosh
  • Ashwani Koul
  • M. S. Bisht
  • Chongtham NirmalaEmail author
Original Paper
  • 5 Downloads

Abstract

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%).

Keywords

Bamboo shoots Fermentation Reduced glutathione Antioxidative enzymes 

Notes

Acknowledgement

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.

References

  1. 1.
    D. Patekar, S. Kheur, N. Bagul, M. Kulkarni, A. Mahalle, Y. Ingle, V. Dhas, Antioxidant defence system. J. Oral Maxillofac. Pathol. 4, 309–315 (2013)Google Scholar
  2. 2.
    S. Di Meo, T.T. Reed, P. Venditti, V.M. Victor, Role of ROS and RNS sources in physiological and pathological conditions. Oxid. Med. Cell. Longev. 2016, 1245049 (2016)Google Scholar
  3. 3.
    J. Harasym, R. Oledzki, Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma. Nutrition 30, 511–517 (2014)CrossRefGoogle Scholar
  4. 4.
    T. Arrigo, S. Leonardi, C. Cuppari, S. Manti, A. Lanzafame, G. D’Angelo, E. Gitto, L. Marseglia, C. Salpietro, Role of the diet as a link between oxidative stress and liver diseases. World J. Gastroenterol. 21, 384–395 (2015)CrossRefGoogle Scholar
  5. 5.
    L.F. Wang, J.Y. Chen, H.H. Xie, X.R. Ju, R.H. Liu, Phytochemical profiles and antioxidant activity of adlay varieties. J. Agric. Food Chem. 61, 5103–5113 (2013)CrossRefGoogle Scholar
  6. 6.
    C. Nirmala, M.S. Bisht, H. Sheena, Nutritional properties of bamboo shoots: potential and prospects for utilization as a health food. Compr. Rev. Food Sci. Food Saf. 10, 153–165 (2011)CrossRefGoogle Scholar
  7. 7.
    H.K. Bajwa, O. Santosh, A. Koul, M.S. Bisht, C. Nirmala, Antioxidant content and antioxidant activity of aqueous extract from processed shoots of an edible bamboo Dendrocalamus hamiltonii nees & arn. ex munro and their effect on hepatic lipid peroxidation levels in Balb/c mice. J. Pharmacogn. Phytochem. 7(5), 3248–3255 (2018)Google Scholar
  8. 8.
    J.M. Choi, E.O. Lee, H.J. Lee, K.H. Kim, K.S. Ahn, B.S. Shim, N.I. Kim, M.C. Song, N.I. Baek, S.H. Kim, Identification of campesterol from Chrysanthemum coronarium L and its antiangiogenic activities. Phytother. Res. 21, 952–959 (2007)Google Scholar
  9. 9.
    E.J. Park, D.J. John, Effects of bamboo shoot consumption on lipid profiles and bowel function in healthy young women. Nutrition 25, 723–728 (2009)CrossRefGoogle Scholar
  10. 10.
    EFSA. (European Food Safety Authority), Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contract with food (AFC) on hydrocyanic acid in flavourings and other food ingredients with flavouring properties. Eur. Food Saf. Auth. J. 105, 1–28 (2004)Google Scholar
  11. 11.
    K. Rawat, C. Nirmala, M.S. Bisht, Processing techniques for reduction of cyanogenic glycosides from bamboo shoots. 10th World Bamboo Congress. Food Pharm. 1–12 (2015)Google Scholar
  12. 12.
    V.L.P. Ferreira, K. Yotsuyanagi, C.R.L. Carvalho, Elimination of cyanogenic compounds from bamboo shoots (Dendrocalamus giganteus). Trop. Sci. 35, 342–346 (1995)Google Scholar
  13. 13.
    M.R. Haque, J.H. Bradbury, Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chem. 77, 107–114 (2002)CrossRefGoogle Scholar
  14. 14.
    M.S. Moron, J.W. Depierre, B. Mannervik, Levels of glutathione, glutathione reductase and glutathione S-transferase activities in rat lung and liver. Biochim. et Biophys. Acta 582(1), 67–78 (1979)CrossRefGoogle Scholar
  15. 15.
    C.H. Williams, I.D. Arscott, Glutathione reductase, in Methods in Enzymology, ed. by H. Tabor (1971), pp. 503–509Google Scholar
  16. 16.
    D.E. Paglia, W.N. Valentine, Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase. J. Lab. Clin. Med. 70(1), 158–169 (1967)Google Scholar
  17. 17.
    H. Luck, Catalase, in Methods of enzymatic analysis, ed. by H.U. Bergmeyer (Academic Press, New York, 1963), pp. 885–894Google Scholar
  18. 18.
    Y. Kono, Generation of superoxide radical during autoxidation of hydroxylamine and an assay for superoxide dismutase. Arch. Biochem. Biophys. 186, 189–195 (1978)CrossRefGoogle Scholar
  19. 19.
    H.K. Bajwa, C. Nirmala, A. Koul, M.S. Bisht, Changes in organoleptic, physicochemical and nutritional qualities of shoots of an edible bamboo Dendrocalamus hamiltonii Nees and Arn. Ex Munro during processing. J. Food Process. Preserv. 40(6), 1309–1317 (2016)CrossRefGoogle Scholar
  20. 20.
    J.A. Montagnac, C.R. Davis, S.A. Tanumihardjo, Processing techniques to reduce toxicity and antinutrients of cassava for use as a staple food. Compr. Rev. Food Sci. Food Saf. 8(1), 17–27 (2009)CrossRefGoogle Scholar
  21. 21.
    S.G. Singh, L.J. Singh, Release of HCN in soibum fermentation. J. Phytol Res. 7, 169–170 (1994)Google Scholar
  22. 22.
    M. Jafari, M. Salehi, S. Ahmadi, A. Asgari, M. Abasnezhad, M. Hajigholamali, The role of oxidative stress in diazinon-induced tissues toxicity in Wistar and Norway rats. Toxicol. Mech. Methods 22(8), 638–647 (2012)CrossRefGoogle Scholar
  23. 23.
    Y. Uetake, H. Ikeda, R. Irie, K. Tejima, H. Matsui, S. Ogura et al., High-salt in addition to high-fat diet may enhance inflammation and fibrosis in liver steatosis induced by oxidative stress and dyslipidemia in mice. Lipids Health Dis. 14, 6 (2015)CrossRefGoogle Scholar
  24. 24.
    R.L. Fagan, B.A. Palfey, Flavin-dependent enzymes. Comprehensive natural products II. Chem. Biol. 7, 37–113 (2010)Google Scholar
  25. 25.
    C. Gu, H. Qu, L. Han, X. Song, L. Zhao, W. Lu, The effect of raw soybean on oxidative status of digestive organs in mice. Int. J. Mol. Sci. 12, 8836–8845 (2011)CrossRefGoogle Scholar
  26. 26.
    E.K. Tunieva, E.A. Kotenkova, The study on effect of sodium chloride on the antioxidant activity of meet. Foods and Raw materials 5, 105–111 (2017)CrossRefGoogle Scholar
  27. 27.
    T. Ramesh, S.W. Kim, J.H. Sung, S.Y. Hwang, S.H. Sohn, S.K. Yoo, S.K. Kim, Effect of fermented Panax ginseng extract (GINST) on oxidative stress and antioxidant activities in major organs of aged rats. Exp. Gerontol. 47, 77–84 (2012)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of BotanyPanjab UniversityChandigarhIndia
  2. 2.Department of BiophysicsPanjab UniversityChandigarhIndia
  3. 3.Department of Environmental StudiesNEHUShillongIndia

Personalised recommendations