In vitro inhibition of the transcription factor NF-κB and cyclooxygenase by bamboo extracts.

Several bamboo species have been used in traditional medicine for the treatment of inflammatory conditions. The present study evaluates the in vitro anti-inflammatory properties of the traditionally used bamboo species Phyllostachys nigra (Lodd.) Munro and Sasa veitchii (Carr.) Rehder to explore their future research opportunities and therapeutic potential as anti-inflammatory agents. The extracts were evaluated for their potential inhibitory activity at the level of NF-κB-induced gene expression and suppression of cyclooxygenase (COX)-1 and COX-2 enzyme activities, representative pharmacological targets for the anti-inflammatory action of glucocorticoids and non-steroidal anti-inflammatory drugs, respectively. The activity of P. nigra (Lodd.) Munro and S. veitchii (Carr.) Rehder was compared with bamboo species without traditional anti-inflammatory indications. High-performance liquid chromatography with diode-array detection and liquid chromatography-tandem mass spectrometry analyses were performed to phytochemically characterize the extracts. P. nigra (Lodd.) Munro leaf extract potently inhibited NF-κB-induced gene expression, while S. veitchii (Carr.) Rehder leaf extract exerted a selective COX-2 inhibition. The crude extracts consistently showed a more potent bioactivity than the solid phase extraction fractions. P. nigra (Lodd.) Munro and S. veitchii (Carr.) Rehder both exert anti-inflammatory properties, but act via a different molecular mechanism.

Phenolic compounds and anti-oxidant capacity of twelve morphologically heterogeneous bamboo species.

INTRODUCTION: Despite the growing interest in the use of bamboo for both food and health-related applications because it provides a rich source of anti-oxidants, there is still a lack of information on the responsible secondary metabolites of the great variety of bamboo species. OBJECTIVE: To extend the knowledge on secondary metabolites of different bamboo species and to link anti-oxidant capacity with the different classes of phenolic compounds that are present in the leaves. METHODOLOGY: Chromatographic profiles of 12 morphological heterogeneous bamboo species from different genera were recorded using HPLC-DAD (diode array detector) and LC-MS/MS. In addition, the in vitro anti-oxidant capacity was evaluated using a variety of anti-oxidant assays (1,1-diphenyl-2-picrylhydrazyl, Trolox-equivalent anti-oxidant capacity and oxygen radical absorbance capacity). Using partial least square (PLS) analysis as a chemometric method, the anti-oxidant capacity could be linked to specific groups of polyphenols. RESULTS: Flavones and phenolic acids are the two main polyphenolic classes present in the leaf extracts of the 12 selected bamboo species. Luteolin derivatives and phenolic acids were identified as the most potent anti-oxidants. CONCLUSION: The most abundant classes of phenolic compounds present in a selection of bamboo species were flavone glycosides and phenolic acids. Luteolin flavones and phenolic acids are the main anti-oxidant phenolic compounds in bamboo leaf extract. The information obtained in this study provides further support for the development of bamboo-based anti-oxidant food applications and food supplements.

Antioxidant flavone glycosides from the leaves of Fargesia robusta.

The aqueous methanolic leaf extract of Fargesia robusta var. Pingwu was evaluated in vitro for its antioxidant capacity using the TEAC and ORAC assays. C-Glycosyl flavones, farobin A (1) and farobin B (2), together with three known compounds, tricin-5-O-glucopyranoside (3), 2''-O-α-rhamnosyl-6-C-(6-deoxy-ribo-hexos-3-ulosyl)luteolin (4), and luteolin-6-C-glucopyranoside (homoorientin) (5), were isolated from the hydroalcoholic extract of the leaves of F. robusta. The structures of the compounds were determined by spectroscopic analyses including UV, 1D and 2D NMR, and MS. Compounds 1, 4, and 5 exhibited potent antioxidant activity in the TEAC assay, while compounds 1, 3, and 5 showed the highest antioxidant capacity in the ORAC assay.