SGN Nutrition

Bamboo

Anti-fatigue activity of a triterpenoid-rich extract from Chinese bamboo shavings (Caulis bamfusae in taeniam)
Research Article

Anti-fatigue activity of a triterpenoid-rich extract from Chinese bamboo shavings (Caulis bamfusae in taeniam)

Yu Zhang, Xiaobao Yao, Bili Bao, Ying Zhang *

Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, P.R. China

email: Ying Zhang (y_zhang@zju.edu.cn)

*Correspondence to Ying Zhang, Department of Food Science and Nutrition, Faculty of Natural Products, Kaixuan Road 268, Food Building, Huajiachi Campus, Zhejiang University, Hangzhou 310029, China.
Funded by:
 The Natural Science Project of Zhejiang Pro-vince; Grant Number: ZA0218

Keywords

Caulis bamfusae in taeniam • anti-fatigue activity • triterpenoids • serum urea nitrogen • hepatic glycogen • blood lactic acid

Abstract

The anti-fatigue activity of a pentacyclic triterpenoid extract from bamboo shavings (EBS) from the bark of bamboo (Bambusa tuldoides Munro), was evaluated in BALB/c mice. EBS, isolated by the supercritical CO2 fluid extraction (SFE) technique, was given to mice at concentrations of 0.04 (low-dose group), 0.08 (middle-dose group) and 0.25 g/kg body weight (high-dose group). The anti-fatigue activity of EBS was estimated by the change in body weight, weight-loaded swimming test and climbing test, and corresponding parameters including serum urea nitrogen, hepatic glycogen and blood lactic acid were measured. The results showed that an appropriate level of EBS could prolong the weight-loaded swimming and climbing time, and had an active effect on the serum urea nitrogen, hepatic glycogen and blood lactic acid level in BALB/c mice, which significantly embodied the anti-fatigue activity of EBS. Overall, it is predicted that EBS, being a composition mainly containing a group of pentacyclic triterpenoids, and its main triterpenoid components have great potential for application in relevant fields for its anti-fatigue activity. Copyright © 2006 John Wiley & Sons, Ltd.

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Received: 14 January 2006; Accepted: 19 May 2006

 

Using an antioxidant-rich bamboo leaf extract could reduce the formation of acrylamide in potato chips and French fries by about 75 per cent, according to a new study

Bamboo leaf extract to stop acrylamide formation? By Stephen Daniells

04/01/2007- Using an antioxidant-rich bamboo leaf extract could reduce the formation of acrylamide in potato chips and French fries by about 75 per cent, according to a new study. "This study could be regarded as a pioneer contribution on the reduction of acrylamide in various foods by natural antioxidants," wrote lead author Yu Zhang in the Journal of Agricultural and Food Chemistry. Acrylamide is a carcinogen that is created when starchy foods are baked, roasted, fried or toasted. It first hit the headlines in 2002, when scientists at the Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods. Since the Swedish discovery a global effort has been underway to amass data about this chemical. More than 200 research projects have been initiated around the world, and their findings co-ordinated by national governments, the EU and the United Nations. The researchers, from Zhejiang Universitys Department of Food Science and Nutrition, report that by immersing the potato crisps and French fries in bamboo leaf extract so that the extract penetrated into the potato matrix prior to the frying process, could reduce the formation of this cancer-causing compound. The extract, with the main components characterised as flavonoids, lactones and phenolic acids, is listed as a food ingredient in China, and permitted as an additive in a range of food products, including fish and meat products, edible oils, and puffed food. "Our results showed that nearly 74.1 per cent and 76.1 per cent of acrylamide in potato crisps and French fries was reduced when the AOB addition ratio was 0.1 per cent and 0.01 per cent (w/w), respectively," said Zhang. The researchers also investigated if the bamboo leaf extract affected the sensory properties of the resultant potato products by recruiting 30 untrained volunteers to taste the products in a double blind manner. They report that the crispness and flavour of both with the bamboo extract were not significantly different to normal potato matrixes when the bamboo lead extract addition ratio was less than 0.5 per cent. The study, funded by the National Natural Science Foundation Council of China, concluded: "This study could be regarded as a pioneer finding of an effective, simple, and practical way to reduce acrylamide formation in potato-based foods by natural antioxidants." The researchers called for additional research to elucidate the mechanism by which the extract inhibits acrylamide formation, and whether any new intermediates are formed during the Maillard reaction. The effect of the extract on acrylamide inhibition in other fried or baked foods also warrants additional study, they said. Source: Journal of Agricultural and Food Chemistry Published on-line ahead of print; ASAP article, doi: 10.1021/jf062568i "Addition of Antioxidant of Bamboo Leaves (AOB) Effectively Reduces Acrylamide Formation in Potato Crisps and French Fries" Authors: Y. Zhang, J. Chen, X. Zhang, X. Wu, and Y. Zhang

 

How bamboo can be used

FOOD ...
Bamboo shoots provide nutrition for millions of people worldwide. In Japan, the antioxidant properties of pulverized bamboo skin can prevent bacterial growth, and it is used as a natural food preservative. Bamboo :litter: make fodder for animas and food for fish. Taiwan alone consumes 80,000 tons of bamboo shoots annually, constituting a $50 million industry. 
`Bamboo leaves are normally utilized as fodder during scarcity. Young bamboo leaves and twigs are a favorite meal for elephants and the Panda. D. strictus leaves have (on dry matter basis) crude protein,15.09; crude fiber,23.15; ether extract 1.43; ash 18.03; phosphorus-170 and calcium -1550 mg/100g respectively. Their digestible crude protein 
and total digestible nutrient contents are 93.34 and 48.9% respectively. The leaves of B.arundinacea have crude protein 18.64;crude fiber, 24.1; ether extract 4.1; N- free extract 41.4; ash-11.75%; phosphorus-170 mg and calcium 56mg/100g respectively. The digestible crude protein and total digestible nutrient contents are 13.5 and 46.5% respectively. The protein contained methionine and lysine. Copper and zinc are also found. The nutrient contents differed significantly in samples collected from high altitudes.
For B.vulgaris the figures are crude protein,10.1;crude fiber 21.7; ether extract, 2.5 and ash, 21.3%; phosphorus-86,iron-13.4,vitamin B1, 0.1;vitamin B2- 2.54, and carotene 12.3 mg/100g respectively. The meal is used as a supplement to vitamin A deficient diets for chicks '. 
For further details contact either the Bamboo Information Center in India -at KFRI -Tropical species, or The Bamboo Information Center in China-at CAF,Beijing - Temperate species.
AN ANCIENT MEDICINE ...
Bamboo has for centuries been used in Ayurvedic medicine and Chinese herbal medicine . Tabasheer, the powdered, hardened secretion from bamboo is used internally to treat asthma, coughs and can be used as an aphrodisiac. In China, ingredients from the root of the black bamboo help treat kidney disease. Roots and leaves have also been used to treat venereal disease and cancer. Sap is said to reduce fever, and ash will cure prickly heat. A village in Indonesia reports that the water form within the culm is used to treat broken bones effectively and that the tabasheer is used to promote fertility in their cows. Current research points to bamboo's potential in a number of medicinal uses

UK-based Cactus Botanics has launched its Bamboo Leaves Dry Extract, an extract rich in antioxidants that is intended for use in dietary supplements

Cactus Botanics launches Bamboo Leaf extract

2/21/2006 - UK-based Cactus Botanics has launched its Bamboo Leaves Dry Extract, an extract rich in antioxidants that is intended for use in dietary supplements. The bamboo extract is a rich source of active compounds, including flavone, phenolic acid, lactone, polyose, amino acid, and microelements, which have been linked to enhancing a wide range of effect such as protection of blood vessels, the liver, improving sleep quality, protection against cancer, and anti-aging. Carol Cheow from Cactus Botanics told NutraIngredients.com: "Ever since the development of bamboo leaf flavonoid product and its putting into mass production, it has raised the attention of state authorities, and international and domestic scientific circles due to its well recognized positive impacts on the health and longevity of human beings." "Bamboo leaf extract presents also very good technical features, as it is easy to dissolve in hot water and low-density alcohol with high thermal and water stability, processing flexibility, and high oxidation prevention stability," said Cheow. The extract is manufactured through the process of water-ethanol extraction, then filtered by membrane chromatography, concentrated by vacuum and then spray dried. Annual production is prediction to be 10 megatons. "Even an unfavorable condition that the local concentration far exceeds the limit, there shall be no oxidation promotion effects, which occurs generally in tea polyphenols. Moreover, the extract carries with it the original faint scent of bamboo, and a favorable and refreshing taste with little sweetness and bitterness," said Cheow. Although the primary intention appears to use the extract in dietary supplements, the company claims that the high water solubility makes the product applicable to other neutraceutical products such as neutraceutical beverages or in milk powder. The company does not have partners in the EU or US to help commercialise this extract, offering instead an "easy and convenient" ordering process from the operations centre in Shanghai, China.