Progress 08/01/12 to 09/30/15
Outputs
Target Audience:The completion of this project is the thesis for one MS student and also provided training to an undergraduate student. This project helped train these students in the area of bioactive food components and inflammation. It also made them understand the research process, get familiar with different laboratory techniques, read and interpret scientific publications, and present research findings. Our findings will also help Oklahoma wheat growers and the flour milling industry to better market their products. Moreover, consumers will also benefit from consuming products that can potentially reduce or prevent inflammation, resulting in decreasing the risk for chronic conditions such as heart disease. The knowledge gained from this research was delivered to different audience at different occasions. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The completion of this project is the thesis for one MS student and also provided training to an undergraduate student. This project helped train these students in the area of bioactive food components and inflammation. It also made them understand the research process, get familiar with different laboratory techniques, read and interpret scientific publications, and present research findings. How have the results been disseminated to communities of interest?Presentations What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
One of the goals of this project is training graduate and undergraduate students to do basic research in the area of functional food. Both graduate and undergraduate students were involved in all the cell culture work, laboratory and statistical analyses, as well as presenting the research findings. Additionally, these students were also involved in reading and interpreting research articles. The objectives of this study are to (1) evaluate the anti-inflammatory effect of different preparations of wheat germ oil (WGO); and (2) compare the dose-dependent effects of the WGOs in inhibiting pro-inflammatory and increasing anti-inflammatory genes and cytokine production in human macrophages. Four WGOs processed differently: screw pressed (WGO 1), supercritical extraction with CO2 (WGO 2), refined (WGO 3) and hexane extracted (WGO 4) were used to determine their anti-inflammatory properties in lipopolysaccharide-stimulated monocytic THP-1 cells. Processing influenced the concentrations of fatty acids, tocopherols, and sterols. We found that the types and concentrations of WGOs used in the study have no effects on cell viability and proliferation. Our results showed that the high dose of all WGO types, except the hexane-extracted WGO (WGO 4), significantly decreased production and gene expression of pro-inflammatory molecules (tumor necrosis factor-α and interleukin 6). WGO prepared by supercritical extraction with CO2 (WGO 2) which contains the highest amount of α-linolenic acid and α-tocopherol was the most effective in reducing these pro-inflammatory molecules. Both refined (WGO 3) and hexane extracted (WGO 4) which contain high concentrations of sterols were also potent in increasing the anti-inflammatory molecule, interleukin-10. Our findings demonstrate that the dose and processing of WGO affects gene expression and production of pro- and anti-inflammatory molecules. The results of this project are expected to help Oklahoma wheat growers better market their product. Research studies supporting the health benefits of products grown in Oklahoma will help support the growth of these industries. Moreover, wheat is the number one crop grown in Oklahoma and is very important to the state' economy. Another component of our project is to disseminate our findings to Oklahoma wheat growers and flour manufacturers as well as to consumers. Knowledge by the public of the benefit of consuming natural products such as wheat germ oil that can potentially reduce or prevent inflammation will give them other options to combat this condition. We have presented our findings to various professional organizations and an MS thesis was completed from this project.
Publications
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2015
Citation:
Sawanya Janthachotikun, MS student; Thesis Title: The anti-inflammatory effect of wheat germ oil on lipopolysaccharide-activated human monocytic THP-1 cells. Thesis Defense: April 2015; Fall 2012- Spring 2015.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Janthachotikun SJ, Peterson S, Fiddler J, Clarke SL, Stoecker B, Dunford N, Smith BJ, Lucas EA. The anti-inflammatory effect of wheat germ oil in lipopolysaccharide-activated human monocytic (THP-1) cells. Experimental Biology, March 2015; Boston, MA
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2015
Citation:
Janthachotikun SJ, Peterson S, Fiddler J, Clarke SL, Stoecker B, Dunford N, Smith BJ, Lucas EA. The anti-inflammatory effect of wheat germ oil in lipopolysaccharide-activated human monocytic (THP-1) cells. OSU Research Symposium, February 2015; Stillwater, OK.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Janthachotikun SJ, Peterson S, Stoecker B, Dunford N, Smith BJ, Lucas EA. The anti-inflammatory effect of wheat germ oil in lipopolysaccharide-activated human monocytic (THP-1) cells. Oklahoma Academy of Nutrition and Dietetics Symposium, April 3, 2014, Tulsa, OK
|
Progress 10/01/13 to 09/30/14
Outputs
Target Audience: For this reporting period, our efforts are directed toward the training of an MS graduate student in cell culture and other laboratory techniques as well as interpreting scientific data, writing technical paper (thesis), and presenting in scientific meetings. Wheat growers and producers are another target audience. The result of this project would provide evidence on the health benefits of wheat germ oil which will increase the commercial value of wheat germ, a by-product of flour production. Consumers will also benefit fromhaving products such as wheat germ oil that can potentially reduce or prevent inflammation, a condition associated with many chronic diseases. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The project provided opportunities for training of a graduate student in cell culture and other laboratory techniques as well as interpreting scientific data, writing technical paper (thesis), and presenting in scientific meetings. How have the results been disseminated to communities of interest? The findings of this project was presented to the public as aposter presentation at the 2014 Oklahoma Academy of Nutrition and Dietetics Annual Spring Convention (April 4, 2014) in Tulsa, OK. What do you plan to do during the next reporting period to accomplish the goals? Assessment of gene expression of pro- (TNF-alpha and IL-6) and anti- (IL-10) inflammatory cytokines in stimulated human monocytic THP-1 cells will be measured to examine the effects of WGOsat themolecular level.
Impacts
What was accomplished under these goals?
For preliminary experiments,the concentrations of the stocksolution and workingsolutions of wheat germ oil (WGO) were determined by assessing its effect on cell viability and proliferation. Additionally,two concentrations oflipopolysaccharides (LPS, 100 and 1000 ng/ml) and different treatment durations (6, 12, 24, and 48 h) that induced inflammatory response were assessed. Once optimum conditions were determined,fourspecially formulated WGO samples from Oklahoma wheat were prepared and their anti-inflammatory properties were assessedusing human monocytic THP-1 cells. Wheat germ oil sample 1 (WGO1) was extracted using a pilot scale heavy duty mechanicalpress,WGO2 was obtained from a commercial processor and extracted using supercritical extraction, WGO3 is commercially refined, and WGO4 is hexane extracted and unrefined. Inflammation was induced with 1000 ng/ml LPS and incubated with three different concentrations (0, 0.25 and 1.5 x 10-3%) of each of the four WGO for 6 hours. At the end of thetreatment period, cell viability and proliferation were assessed and the supernatant was collected for analysis of cytokine production. None of the WGOs tested induced cell death or had a negative effect on cell proliferation,indicating no cytotoxic effect of WGOs. WGO 3 and WGO 4 significantly increased production of the anti-inflammatory cytokine, IL-10 compared to WGO1 and WGO2. There were also significant differences in the production of the pro-inflammatory cytokine, IL-6, with WGO2 being the most potent in reducing IL-6. These findings demonstrate the anti-inflammatory effects of WGOs and the mode of WGO processing influence the these properties.Our findings also suggest thatWGO may be used as an option to alleviate inflammatory conditions. Future studies should assess thein vivoeffects of WGO.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
The anti-inflammatory effects of wheat germ oil on lipopolysaccharide-activated human monocytic (THP-1) cells , poster presentation at the 2014 Oklahoma Academy of Nutrition and Dietetics Annual Spring Convention, April 4, 2014, Tulsa, OK.
|
Progress 10/01/12 to 09/30/13
Outputs
Target Audience: Our findings will help Oklahoma wheat growers and the flour milling industry to better market their products. Moreover, consumers will also benefit from consuming products that can potentially reduce or prevent inflammation, resulting in decreasing the risk for chronic conditions such as heart disease. The knowledge gained from this research will be delivered to different audience at different occasions. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This project will help train graduate and undergraduate students in the area of bioactive food components and inflammation. For this reporting period, our efforts are directed toward the training of graduate and undergraduate students in different laboratory techniques as well as reading and interpreting scientific publications. How have the results been disseminated to communities of interest? The results of this project are expected to help Oklahoma wheat growers better market their product. Research studies supporting the health benefits of products grown in Oklahoma will help support the growth of these industries. Moreover, wheat is the number one crop grown in Oklahoma and is very important to the state’s economy. Another component of our project is to disseminate our findings to Oklahoma wheat growers and flour manufacturers as well as to consumers. Knowledge by the public of the benefit of consuming natural products such as wheat germ oil that can potentially reduce or prevent inflammation will give them other options to reduce the risk of many inflammatory-related chronic conditions. What do you plan to do during the next reporting period to accomplish the goals? During the next reporting period, we will compare the anti-inflammatory properties of the four WGO formulations developed at OSU to the commercial WGO at different concentrations (0.25%, 0.75%, and 1.5%) with or without LPS (100 ng/mL). Additionally, the extent to which the major components of WGO (e.g. omega-3 fatty acids, alpha linolenic acid, and policosanols) contribute to its anti-inflammatory properties will also be evaluated. Production of TNF-α, IL-6, and IL-10 will be assessed as well as potential anti-inflammatory mechanism of WGO will be investigated using real time PCR.
Impacts
What was accomplished under these goals?
The overall objective of this proposed study is to investigate the anti-inflammatory properties of specially formulated wheat germ oil (WGO) from wheat grown in Oklahoma and disseminate our findings to Oklahoma wheat growers and flour manufacturers as well as consumers. Our specific aims are to: (1) assess the anti-inflammatory properties of specially formulated WGO from Oklahoma wheat; (2) compare the anti-inflammatory effect of specially formulated WGO to that of pure individual anti-inflammatory components found in WGO; and (3) disseminate our findings to Oklahoma wheat growers and flour manufacturers as well as to consumers. For specific aim 1, the anti-inflammatory property of WGO will be assessed based on its effect on pro-inflammatory (i.e. tumor necrosis factor, TNF-α and interleukin, IL-6) and anti-inflammatory cytokine (i.e. IL-10) production using a commercially available cell culture system, THP-1 human monocytic cells. Monocytes are ubiquitous cells that are involved in inflammation and can secrete pro-inflammatory molecules including TNF-α and IL-6 when stimulated with lipopolysaccharide (LPS). TNF-α and IL-6 are pro-inflammatory molecules that play an important role in the pathogenesis of inflammation that is linked to many chronic conditions including obesity, diabetes, and heart disease. Four specially formulated WGO samples from Oklahoma wheat were prepared and a commercially available WGO was used. Different concentrations of WGO were dissolved in 100% ethanol to determine concentrations that can be used for the experiments. The maximum amount of WGO that dissolved in ethanol was found to be 1.5% (v/v) and this concentration was used for the stock solution. Different working solutions was prepared from the stock solution was used to treat the cells. To ensure that the working concentrations (0.25%, 0.5%, 0.75%, 1.0%, and 1.5% v/v) of WGO do not cause cytotoxic effects in THP-1 cells, cell viability was measured using MTT assay. Cells were incubated with the working concentrations of WGO for 24 and 48 h. For this reporting period, only the commercially available WGO was tested. All the WGO working concentrations tested did not decrease cell viability at 24 and 48 h. To find an appropriate concentration of LPS that did not cause cytotoxic effects in THP-1 cells, the cells were incubated with different concentrations (0, 10, 100 and 1000 ng/mL) of LPS combined with WGO for 12, 24, and 48 h. Cell viability was highest at 100 ng/mL LPS and was not compromised with any of the working concentration of WGO. Based on these findings, 100 ng/mL LPS and three concentrations of WGO (0.25%, 0.75%, and 1.5% v/v) will be used for future experiments.
Publications
|
Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: The overall objective of this proposed study is to evaluate the anti-inflammatory effect of a wheat germ oil (WGO) formulation that has been developed at OSU containing standardized amounts of policosanols, α-linolenic acid, and α-tocopherol. Our specific aims are to: (1) compare the effects of standardized WGO formulation developed at OSU to that of commercially available purified policosanol, α-linolenic acid or α-tocopherol on reducing inflammation in human macrophages and endothelial cells; and (2) begin to explore potential anti-inflammatory mechanism of the standardized WGO preparation. During the first year of the project, most of the activities were teaching and mentoring. Necessary supplies were ordered and the graduate students involved in the project were trained in cell culture techniques and handling of the two cell lines that will be used for the project (THP 1 macrophages and human aorta-vascular smooth muscle endothelial cell). THP 1 macrophages were propagated and we now have sufficient quantities to start the treatment. We are currently establishing the procedure for the endothelial cells. PARTICIPANTS: The investigators are Drs. Edralin A. Lucas, Brenda J. Smith, and Stephen Clarke of the Nutritional Sciences Department and Dr. Nurhan Dunford of the Department Agricultural Engineering, Robert Kerr Food and Agricultural Products Center at OSU. The investigators have worked together to establish the study protocol and develop procedures. Additionally, two students (one MS and one PhD) at the Department of Nutritional Sciences, OSU (Maryam Mahmood and Heba Eldoumi) are involved in this project. This project is fundamental for their training in the area of functional food and cardiovascular health. TARGET AUDIENCES: Our findings will potentially help Oklahoma wheat growers and millers to determine potential health benefit of WGO, a wheat milling by-product. Moreover, consumers will also benefit from consuming products that can potentially reduce or prevent inflammation. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The results of this project are expected to help Oklahoma wheat growers and millers to determine potential health benefit of WGO, a wheat milling by-product. Oklahoma is one of the largest wheat growing states in the country. Wheat is commonly grown for its flour and wheat germ represents a small portion of the whole wheat grain and is usually separated during milling to improve storage quality of the flour. However, wheat germ is a very good source of some phytochemicals, vitamins, minerals, and dietary fiber and its oil (WGO) is an excellent source of polyunsaturated fatty acids, policosanol, and vitamin E. The identification of potential health benefits of these wheat milling by-products would be of considerable economic significance to the millers and the wheat growers in the state of Oklahoma. This project also has the potential to provide consumers with natural product that can possibly reduce or prevent inflammation. Knowledge by the public of the benefit of consuming natural products such as wheat germ oil that can potentially reduce or prevent inflammation will give them other options to combat inflammatory conditions.
Publications
- No publications reported this period
|
|