rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Anti-inflammatory Effect of Vigna Unguiculata Polyphenols in Raw 264.7 Macrophages
  name:
    name part: Siska, Karla Patricia
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Awika, Joseph M.
    role:
      role term: thesis advisor.
  name:
    name part: Texas A & M University
    role:
      role term: degree granting institution.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: txu
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource.
  abstract: This study investigated the association between flavonoid profiles of different cowpea (Vigna Unguiculata) varieties with anti-inflammatory properties as a possible benefit against inflammatory bowel disease. Cowpea, a drought tolerant annual herbaceous legume that originated in Africa, is known to possess high levels of polyphenolics, which have demonstrated anti-inflammatory, immunoregulatory and antioxidant properties. Black, red, white, brown and light brown cowpeas were investigated for phenolic content and composition using UV-Visible Spectroscopy and HPLC; antioxidant activation mechanism (AOX) by oxygen radical absorbance capacity (ORAC). Anti-inflammatory activity was measured via NF-[kappa]B activation in Raw 264.7 macrophages challenged with a lipo-polysaccharide. Phenols, tannins and AOX activity were generally similar within phenotypes; however among light brown varieties, 09FCV-CC-27M, had among the highest phenols, tannins and AOX, whereas IAR-48 had among the lowest. White cowpea (EARLY ACRE) variety showed the least amount of total phenol content (78.2 mg GAE/g) and condensed tannin content (4.1 mg CE/g); whereas the red varieties (IT82D-889, IT97K-1042-3) contained the highest amounts of tannins (242 and 132 mg CE/g), and phenols (431 and 454 mg GAE/g) respectively. Antioxidant activity correlated with phenol content data. Anthocyanins were only found in the black cowpea. The red varieties had the highest levels of flavonols, which were mostly quercetin derivatives; the white and light brown (IAR-48) varieties had quercetin-3-O-diglucoside as the dominantcompound. The light brown variety (09FCV-CC-27M) had the highest amount of flavan-3-ols while in the white variety no flavan-3-ols were detected. Unexpectedly, the cowpea extracts with lower phenolic and tannins content, the white and light brown (IAR-48) varieties, showed significant (p<0.05) anti-inflammatory properties in the LPS induced macrophages, inhibiting the activation of NF-[kappa]B at d…
  note: by Karla Patricia Siska.
  note: "Major Subject: Food Science and Technology"
  note: Includes vita.
  note: Master of Science Texas A & M University 2013 http://hdl.handle.net/1969.1/149934
  note: Includes bibliographical references.
  note: Text (Thesis)
  subject:
    topic: Major Food Science and Technology
  subject:
    topic: Vigna Unguiculata
  subject:
    topic: Cowpea
  subject:
    topic: Phenolics
  subject:
    topic: Inflammatory bowel disease
  subject:
    topic: NF-kB
  subject:
    topic: Tumor necrosis factor alfa
  identifier: http://hdl.handle.net/1969.1/149934
  record info:
    record content source: TXA
    record creation date: 140117
    record change date: 20151206091201.0
    record identifier: in00003425995
    language of cataloging:
      language term: eng