Evaluation of biological activities of a groundnut (Apios americana Medik) extract containing a novel isoflavone

Takashima, M. and Nara, K. and Niki, E. (2012) Evaluation of biological activities of a groundnut (Apios americana Medik) extract containing a novel isoflavone. Food Chemistry. pp. 1-43.

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Groundnut (Apios americana Medik) contains a novel isoflavone, genistein-7-O-gentiobioside. In the present study, we examined the biological activities of an alcohol extract of groundnut containing genistein-7-O-gentiobioside as the main component. Although the groundnut extract by itself did not show antioxidative activity, it drove the antioxidative system in cells. Pretreatment of human breast carcinoma MCF-7 cells for 24 h with the groundnut extract and soybean isoflavone increased gene expression of heme oxygenase-1 (HO-1), a major antioxidative stress enzyme. These groundnut extract-treated cells showed antioxidative activity against free radicals derived from a radical initiator. Pretreatment of cells with 100 μg/mL groundnut extract prevented the depletion of glutathione by the radical initiator; however, treatment with 100 μg/mL of soybean isoflavone injured the cell membrane, indicating that glutathione might be released to the extracellular environment. These results suggest that the groundnut extract had isoflavone-like activity. Like soybean, groundnuts are a good source of isoflavones.

Item Type: Article
Uncontrolled Keywords: Apios Americana Medik; isoflavone; anti-oxidative stress; heme oxygenase-1
Author Affiliation: National Institute of Advanced Industrial Science and Technology (AIST), 1-8-31 Midorigaoka, Ikeda, Osaka 563-8577, Japan, Tokyo Kasei-Gakuin University, Machida, Tokyo 194-0292, Japan, University of Occupational and Environmental Health, Japan
Subjects: Postharvest Management
Plant Physiology and Biochemistry > Biochemistry
Divisions: Groundnut
Depositing User: Mr. SanatKumar Behera
Date Deposited: 20 Nov 2012 03:40
Last Modified: 20 Nov 2012 03:40
Official URL: http://dx.doi.org/10.1016/j.foodchem.2012.10.100
URI: http://eprints.icrisat.ac.in/id/eprint/8806

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