Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro

The sumac is a Middle Eastern flavoring spice rich in polyphenols. Polyphenols are compounds present in plants, which according to many investigations have a positive effect on chronic diseases such as cancer. The objective of this study was to hydrolyze a sumac extract in three different levels and...

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Detalles Bibliográficos
Autor principal:	Rivas M., Alessandra
Otros Autores:	Cardona, Jorge
Formato:	Tesis
Lenguaje:	Inglés
Publicado:	Zamorano: Escuela Agrícola Panamericana, 2019. 2019
Materias:	Cell proliferation Inflammation markers Polyphenols Tannase Marcadores de inflamación Polifenoles Proliferación celular Tanasa
Acceso en línea:	https://bdigital.zamorano.edu/handle/11036/6499

id	ZAMORANO6499
record_format	dspace
spelling	ZAMORANO64992023-03-24T15:00:15Z Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro Rivas M., Alessandra Cardona, Jorge Di lorio, Adriana Talcott, Susanne Cell proliferation Inflammation markers Polyphenols Tannase Marcadores de inflamación Polifenoles Proliferación celular Tanasa The sumac is a Middle Eastern flavoring spice rich in polyphenols. Polyphenols are compounds present in plants, which according to many investigations have a positive effect on chronic diseases such as cancer. The objective of this study was to hydrolyze a sumac extract in three different levels and evaluate its anti-inflammatory effect in colon cancer cells (HT-29). Completely randomized designs were used for the rhodanine assay for four hours (0-240 min); the proliferation of HT-29 cells with three concentrations of sumac extract (1, 5 and 25 mg / L) and three levels of enzymatic hydrolysis (non-hydrolyzed, partially hydrolyzed and hydrolyzed), and reverse transcriptase polymerase chain reaction using the three levels of hydrolysis with one concentration of sumac extract (5 mg / L). The enzymatic hydrolysis carried out by tannase lasted between 90 and 120 minutes. It degraded the high molecular weight tannins and converted them to gallic acid, from which 34 g/L were obtained along with smaller gallotannins. In the evaluation of cell proliferation, the positive effects of the degree of hydrolysis and the different concentrations used were observed. There was no decrease in the expression of some inflammation markers (NF-ĸB, TNF-α and IL-1β), while better results were observed with the sample of hydrolyzed particles with the rest of molecular markers (VCAM-1, TRL4, IL -8 and COX-2). It is recommended to continue this study in vivo and with other cell lines. 2019-11-26T03:46:25Z 2019-11-26T03:46:25Z 2019 Thesis https://bdigital.zamorano.edu/handle/11036/6499 eng 29 p. Copyright Escuela Agrícola Panamericana, Zamorano, 2019 http://creativecommons.org/licenses/by-nc-nd/3.0/es openAccess application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2019.
institution	Universidad Zamorano
collection	Biblioteca Digital Zamorano
language	Inglés
topic	Cell proliferation Inflammation markers Polyphenols Tannase Marcadores de inflamación Polifenoles Proliferación celular Tanasa
spellingShingle	Cell proliferation Inflammation markers Polyphenols Tannase Marcadores de inflamación Polifenoles Proliferación celular Tanasa Rivas M., Alessandra Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
description	The sumac is a Middle Eastern flavoring spice rich in polyphenols. Polyphenols are compounds present in plants, which according to many investigations have a positive effect on chronic diseases such as cancer. The objective of this study was to hydrolyze a sumac extract in three different levels and evaluate its anti-inflammatory effect in colon cancer cells (HT-29). Completely randomized designs were used for the rhodanine assay for four hours (0-240 min); the proliferation of HT-29 cells with three concentrations of sumac extract (1, 5 and 25 mg / L) and three levels of enzymatic hydrolysis (non-hydrolyzed, partially hydrolyzed and hydrolyzed), and reverse transcriptase polymerase chain reaction using the three levels of hydrolysis with one concentration of sumac extract (5 mg / L). The enzymatic hydrolysis carried out by tannase lasted between 90 and 120 minutes. It degraded the high molecular weight tannins and converted them to gallic acid, from which 34 g/L were obtained along with smaller gallotannins. In the evaluation of cell proliferation, the positive effects of the degree of hydrolysis and the different concentrations used were observed. There was no decrease in the expression of some inflammation markers (NF-ĸB, TNF-α and IL-1β), while better results were observed with the sample of hydrolyzed particles with the rest of molecular markers (VCAM-1, TRL4, IL -8 and COX-2). It is recommended to continue this study in vivo and with other cell lines.
author2	Cardona, Jorge
author_facet	Cardona, Jorge Rivas M., Alessandra
format	Tesis
author	Rivas M., Alessandra
author_sort	Rivas M., Alessandra
title	Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
title_short	Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
title_full	Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
title_fullStr	Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
title_full_unstemmed	Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro
title_sort	degree of hydrolization of gallotannins from sumac (rhus coriaria) on their anti-inflammatory potency in vitro
publisher	Zamorano: Escuela Agrícola Panamericana, 2019.
publishDate	2019
url	https://bdigital.zamorano.edu/handle/11036/6499
work_keys_str_mv	AT rivasmalessandra degreeofhydrolizationofgallotanninsfromsumacrhuscoriariaontheirantiinflammatorypotencyinvitro
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Degree of hydrolization of gallotannins from Sumac (Rhus coriaria) on their anti-inflammatory potency in vitro

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