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At least 649 records · Page 36Linked to original sources
PubMed1982

Immunopharmacological studies of the aqueous extract of Cinnamomum cassia (CCAq). I. Anti-allergic action.

Effect of the aqueous extract of Cinnamomum Cassia (CCAq) on experimental allergic reaction was investigated. IgE mediated reactions, homologous passive cutaneous anaphylaxis (PCA), degranulation of mast cells, and the release of histamine from sensitized lung tissues classified as the type I reaction by Coombs and Gell were not affected by CCAq. Complement dependent reactions including reversed cutaneous anaphylaxis (RCA), Forssman cutaneous vasculitis (FCV), and nephrotoxic serum (NTS) nephritis classified as type II and the Arthus reaction classified as type III were clearly inhibited by CCAq. However, CCAq did not affect the nephritis caused by the F(ab')2 portion of the nephrotoxic IgG antibody. CCAq in a high concentration inhibited the immunological hemolysis, chemotactic migration of neutrophils in response to complement activated serum, and the generation of chemotactic factors. The type IV reaction, contact dermatitis, was not affected by CCAq. The production of hemolytic plaque forming cells was slightly inhibited by CCAq. These results suggest that CCAq has an anticomplement action and inhibits the complement dependent allergic reaction.

Animals↗
PubMed1982

Immunopharmacological studies of the aqueous extract of Cinnamomum cassia (CCAq). II. Effect of CCAq on experimental glomerulonephritis.

Effect of the aqueous extract of Cinnamomum Cassia (CCAq) on experimental glomerulonephritis was studied and compared with that of cobra venom factor (CoVF). In rat nephrotoxic serum (NTS) nephritis, CCAq clearly inhibited the excretion of protein into the urine and the increase of peripheral leucocyte counts. The histological score in CCAq administered animals was significantly lower than that in control animals. However, CCAq did not inhibit or lower the serum complement level. Contrary to CCAq, hypocomplementation was observed by the administration of CoVF, and the excretion of protein into urine was inhibited in a high dose group. In immune complex (IC) and autologous IC nephritis in rats, CCAq clearly inhibited the excretion of protein into urine and the elevation of blood urea nitrogen (BUN). The administration of CoVF caused hypocomplementation, but little inhibition of the excretion of urinary protein was observed in both types of immune complex nephritis. The histological score was slightly inhibited by a low dose of CCAq and a high dose of CoVF. In the experiment employing NZB/NZW F1 mice, the proteinurea, the elevation of BUN level, and the production of antibodies were clearly inhibited by the administration of CCAq. Similar inhibition was observed by CoVF at a high dose. However, the histological changes of the kidney in NZB/NZW F1 mice were not prevented by the administration of CCAq or CoVF.

Animals↗
PubMed1995

The effects of ethanol and crocin on the induction of long-term potentiation in the CA1 region of rat hippocampal slices.

The effects of ethanol and crocin on the induction of long-term potentiation (LTP) were investigated in the CA1 region of rat hippocampal slices in vitro. Ethanol (50-75 mM) suppressed the LTP induced by strong tetanic stimulation (51 pulses at 100 Hz). Crocin (20 microM) did not affect the baseline synaptic responses, but significantly prevented the LTP-suppressing action of ethanol. This effect of crocin was concentration dependent (10-30 microM). Crocin (20 microM) alone did not affect the potentiation induced by weak tetanic stimulation (11 pulses at 100 Hz). These in vitro observations suggest that crocin directly prevents the LTP-suppressing action of ethanol within the hippocampus.

Animals↗
PubMed1993

Purification and identification of an angiotensin I-converting enzyme inhibitor from soy sauce.

The inhibitory activity of an angiotensin I-converting enzyme (ACE) detected in soy sauce was fractionated into two major fractions of high molecular weight (Hw) and low molecular weight (Lw) by gel filtration chromatography on Bio-gel P-2 after treating with ethanol. The Hw fraction reduced the blood pressure in hypertensive rats after orally administering, while the Lw fraction did not. The ACE inhibitor in the Hw fraction was further purified by Dowex 50W ion-exchange chromatography and four subsequent steps of HPLC. On the basis of the SIMS-mass spectrum, NMR spectrum and other characteristics, the purified ACE inhibitor was identified as nicotianamine (N-[N-(3-amino-3-carboxypropyl)-3-amino-3-carboxypropyl]azetidine-2- carboxylic acid). The IC50 value for this ACE was 0.26 microM.

Angiotensin-Converting Enzyme Inhibitors↗
PubMed2002

Volatile compounds of headspace gas in the Japanese fish sauce ishiru.

Volatile compounds from the headspace gas of ten brands of the Japanese fish sauce ishiru were analyzed by GC-MS with a thermal-desorption cold-trap system. Many volatile peaks were detected and 51 compounds were identified. The major volatile compounds in ishiru included aldehydes (such as 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde), nitrogen-containing compounds (such as pyrazine derivatives and trimethylamine), sulfur-containing compounds (such as dimethyl disulfide), and ketones (such as 2-butanone and 3-methyl-2-butanone). On the other hand, volatile fatty acids were nearly absent in the headspace gas of ishiru.

Chromatography, Gas↗
PubMed1986

Chemical constituents of peppers (Piper spp.) and application to food preservation: naturally occurring antioxidative compounds.

In a structure analysis of the compounds of the genus Piper (Family Piperaceae), we identified five phenolic amides from Piper nigrum, seven compounds from P. retrofractum, and two compounds from P. baccatum. All the phenolic amides possess significant antioxidant activities that are more effective than the naturally occurring antioxidant, alpha-tocopherol. One amide, feruperine, has antioxidant activity as high as the synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). Naturally occurring antioxidants, therefore, may surpass BHA and BHT in their ability to inactivate mutagens in food.

Anti-Bacterial Agents↗
PubMed1990

Missing ingredients: aging and the discrimination of flavor.

An experiment explored how well young, middle-aged, and elderly subjects could discriminate the presence or absence of the spice marjoram in a soup prepared according to a published recipe. Whereas most young made the discrimination at a level above chance, most middle-aged and elderly failed to. A clinical test that entails odor threshold and identification revealed that olfactory ability also diminished with age among these subjects. Furthermore, the odor thresholds measured in the test correlated significantly with the subjects' ability to discriminate flavor. Subsequent testing wherein subjects sought to discriminate flavor with their noses blocked confirmed that olfactory ability largely underlay the discrimination. The results emphasize that losses in olfaction measured most commonly with environmental odors are serious enough to have an impact on discrimination of flavors in everyday foods, even among persons of middle age. Loss of such discriminative capacity may entail risks of avoiding dangerous and overlooking beneficial ingredients in foods.

Adult↗
PubMed1988

Oral mucosal reactions to cinnamon-flavored chewing gum.

Oral lesions induced by contact with cinnamon flavoring agents are relatively uncommon, and are probably unrecognized as such by many clinicians. Ten patients with these lesions seen during the past 6 years are described in this report. Most patients had a "burning sensation" as their primary symptom. Clinically, lesions appeared as erythematous patches with varying degrees of superimposed keratosis or ulceration, or both. The lesions were usually confined to the buccal mucosa and lateral border of the tongue. The offending agent was almost always cinnamon-flavored chewing gum, and symptoms typically resolved within 1 to 2 days of discontinuing the product containing cinnamon.

Adult↗
PubMed1999

Factor analysis of digestive cancer mortality and food consumption in 65 Chinese counties.

Dietary factors were analyzed for the regional difference of GI tract cancer mortality rates in China. Sixty-five rural counties were selected among a total of 2,392 counties to represent a range of rates for seven most prevalent cancers. The dietary data in the selected 65 counties were obtained by three-day dietary record of households in 1983. The four digestive cancer mortality rates (annual cases per 100,000 standardized truncated rates for ages 35-64) and per capita food consumption were analyzed by the principal components factor analysis. Esophageal cancer associated with poor area, dietary pattern rich in starchy tubers, and salt, lack of consumption of meat, eggs, vegetables and rice. Stomach cancer seemed to be less associated with diet in this study because of its small model Kaiser-Meyer-Olkin (KMO) measure of sampling adequacy, suggesting some other carcinogenic factors would play more important role in the development of this cancer in China. The colon and rectal cancer showed close relation to diet; rich in sea vegetables, eggs, soy sauce, meat and fish, while lack in consumption of milk and dairy products. Rapeseed oil was more important risk factor for colon cancer than that of rectum. Rice, processed starch and sugar were closely associated with colon cancer, supporting the insulin/colon cancer hypothesis.

Adult↗
PubMed2002

Lactic acid bacteria isolated from soy sauce mash in Thailand.

Fourteen sphere-shaped and 30 rod-shaped lactic acid bacteria were isolated from soy sauce mash of two factories in Thailand. These strains were separated into two groups, Group A and Group B, by cell shape and DNA-DNA similarity. Group A contained 14 tetrad-forming strains, and these strains were identified as Tetragenococcus halophilus by DNA similarity. Group B contained 30 rod-shaped bacteria, and they were further divided into four Subgroups, B1, B2, B3, and B4, and three ungrouped strains by phenotypic characteristics and DNA similarity. Subgroup B1 contained 16 strains, and these strains were identified as Lactobacillus acidipiscis by DNA similarity. Subgroup B2 included two strains, and the strains were identified as Lactobacillus farciminis by DNA similarity. Subgroup B3 contained five strains. The strains had meso-diaminopimelic acid in the cell wall, and were identified as Lactobacillus pentosus by DNA similarity. The strains tested produced DL-lactic acid from D-glucose. Subgroup B4 contained four strains. The strains had meso-diaminopimelic acid in the cell wall, and they were identified as Lactobacillus plantarum by DNA similarity. Two ungrouped strains were homofermentative, and one was heterofermentative. They showed a low degree of DNA similarity with the type strains tested, and were left unnamed. The distribution of lactic acid bacteria in soy sauce mash in Thailand is discussed.

Cell Wall↗