Development of Moringa oleifera as functional food targeting NRF2 signaling: antioxidant and anti-inflammatory activity in experimental model systems.

Pharmacological activation of nuclear factor erythroid 2 related factor 2 (NRF2) provides protection against several environmental diseases by inhibiting oxidative and inflammatory injury. Besides high in protein and minerals, Moringa oleifera leaves contain several bioactive compounds, predominantly isothiocyanate moringin and polyphenols, which are potent inducers of NRF2. Hence, M. oleifera leaves represent a valuable food source that could be developed as a functional food for targeting NRF2 signaling. In the current study, we have developed a palatable M. oleifera leaf preparation (henceforth referred as ME-D) that showed reproducibly a high potential to activate NRF2. Treatment of BEAS-2B cells with ME-D significantly increased NRF2-regulated antioxidant genes (NQO1, HMOX1) and total GSH levels. In the presence of brusatol (a NRF2 inhibitor), ME-D-induced increase in NQO1 expression was significantly diminished. Pre-treatment of cells with ME-D mitigated reactive oxygen species, lipid peroxidation and cytotoxicity induced by pro-oxidants. Furthermore, ME-D pre-treatment markedly inhibited nitric oxide production, secretory IL-6 and TNF-α levels, and transcriptional expression of Nos2, Il-6, and Tnf-α in macrophages exposed to lipopolysaccharide. Biochemical profiling by LC-HRMS revealed glucomoringin, moringin, and several polyphenols in ME-D. Oral administration of ME-D significantly increased NRF2-regulated antioxidant genes in the small intestine, liver, and lungs. Lastly, prophylactic administration of ME-D significantly mitigated lung inflammation in mice exposed to particulate matter for 3-days or 3-months. In conclusion, we have developed a pharmacologically active standardized palatable preparation of M. oleifera leaves as a functional food to activate NRF2 signaling, which can be consumed as a beverage (hot soup) or freeze-dried powder for reducing the risk from environmental respiratory disease.

Effect of roasting on rheological and functional properties of sorghum flour.

In this study, the effect of grain moisture content (12-20%), temperature (140-180 ℃), and time (5-15 min) of roasting on the quality attributes of sorghum grain was studied. The response functions were rheological attributes of powder flowability, color, water absorption capacity, and sensory acceptability. These response functions could be correlated (r ≥ 0.91, p ≤ 0.01) with the independent variables by second order polynomials. Higher temperature and longer roasting time had a detrimental effect on color and sensory acceptability of product. An increase in moisture content of grain induced lower cohesion characteristics in the flour as evidenced by less energy for compression. Raw sorghum flour exhibited highest peak viscosity of 297 BU compared to only 32-71 BU for roasted samples. Roasted sorghum flour exhibited less shear-thinning phenomenon compared to raw sample, and was more stable towards retrogradation. Optimum condition for maximum sensory acceptability was achieved with a grain moisture content of 16-20% and temperature 161-179 ℃ for 12 min of roasting.