Effect of Mimosa scabrella Bentham honeydew honey on inflammatory mediators

Journal of Functional Foods

Eduarda Talita Bramorski Mohr¹  Eduardo Monguilhott Dalmarco¹  Ana Carolina Oliveira Costa²  Luciano Valdomiro Gonzaga²  Fabíola Carina Biluca²  Bibiana Silva²  Roseane Fett²  Thiago Caon³ 

[1] Department of Clinical Analysis, Federal University of Santa Catarina, Florianópolis, SC, Brazil;Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil;Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC, Brazil;

关键词: Bracatinga honeydew honey;    Inflammation;    RAW 264.7 cells;    Lipopolysaccharides;    Phenolic compounds;    Cytokines;   

DOI  :  

来源: DOAJ

【 摘 要 】

The anti-inflammatory effect of bracatinga (Mimosa scabrella Bentham) honeydew honeys was evaluated by considering the modulation of inflammatory mediators in LPS-stimulated RAW 264.7 macrophages. Both tested bracatinga honeydew honey samples (BHH1 and BHH2) reduced the nitric oxide secretion as well as the inflammatory mediators: tumor necrosis factor-alpha, interleukin-6, monocyte chemoattractant protein 1, interleukin-12p70, interferon-gamma and interleukin-10. The phenolic compounds 3,4-dihydroxybenzoic acid, benzoic acid, salicylic acid, rutin, luteolin, and naringenin were found in BHH1 whereas only syringic acid was quantified in BHH2. Interestingly, 3 µg mL−1 of BHH1 provided a more significant anti-inflammatory effect than 30 µg mL−1 of BHH2, which seems to be strongly related to the presence of phenolic compounds, considering the differences in anti-inflammatory potential between the samples. This study confirmed for the first time that the bracatinga honeydew honey plays an important role as a functional food, suggesting its application for the auxiliary treatment of inflammatory disorders.

【 授权许可】

Unknown