Response of pro-inflammatory prostaglandin contents in anti-inflammatory supplements from green mussel Perna viridis L. in a time-dependent accelerated shelf-life study

Journal of Functional Foods

Deepu Joseph¹  Selsa Jose Chakkalakal²  Kajal Chakraborty³ 

[1] Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North P.O., P.B. No. 1603, Cochin 682018, Kerala, India;fax: [phone].;Corresponding author. Tel.: [phone];

关键词: Perna viridis;    Prostaglandins;    Fatty acid;    1H NMR;    Anti-inflammatory;   

DOI  :  

来源: DOAJ

【 摘 要 】

The effect of natural antioxidant additives on pro-inflammatory prostaglandins, PGE2 and PGF2α vis-à-vis C20n-6 fatty acid in the green mussel, Perna viridis extract (MSL) and those of MSL supplemented with additives (in GMET1 through GMET4) were investigated in an accelerated shelf-life study (50 °C) of 90 days. HPLC was employed for quantifying PGE2 and PGF2α and their chemical structures were assigned by signature peaks based on ESI-LC–MS and 1H NMR. The concentrations of PGE2 and PGF2α after an accelerated shelf-life study of 90 days were significantly higher (P < 0.05) in MSL on day 90 of the intervention than among GMET2 and GMET4. An inverse correlation between antioxidative effects of the additives and pro-inflammatory eicosanoids in GMET2 and GMET4 at baseline and at the end of the study was apparent. The results describe the utility of quantifying PGE2 and PGF2α as an index of antioxidant status and lipid peroxidation.

【 授权许可】

Unknown