Nutrition Values and Biological Activities of Bamboo Shoots and Leaves

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International Journal of Food Nutrition and Safety, 2016, 7(2): 98-108 International Journal of Food Nutrition and Safety ISSN: 2165-896X Journal homepage: www.ModernScientificPress.com/Journals/IJFNS.aspx Florida, USA Review Nutrition Values and Biological Activities of Bamboo Shoots and Leaves

Jiao-Jiao Zhang, Meng liu, Ya Li, Tong Zhou, Dong-Ping Xu, Hua-Bin Li *

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China

* Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +86-20-87332391; Fax: +86-20-87330446.

Article history: Received 15 April 2016, Received in revised form 7 June 2016, Accepted 12 June 2016, Published 16 June 2016.

Abstract: Bamboo shoots could be served as food, and extract of bamboo leaves could be used as food additive. The bamboo shoot is an ideal vegetable and a delicacy because of its low in fat, high in dietary fiber and rich in mineral content. The extract of bamboo leaves could reduce the formation of acrylamide in fried food effectively. Besides, the extracts of bamboo shoots and leaves possessed several beneficial bioactivities, such as antioxidant, antibacterial and antiallergic effects, which are related to the nutrient elements and phytochemicals (such as polyphenols). Bamboo shoots and leaves might have a potential application prospect in functional food, medicines and food additives.

Keywords: bamboo shoots; bamboo leaves; bioactivity; antioxidant; anticancer.

1. Introduction

Bamboo belongs to subfamily Bambuseae of the family Poaceae. It grows mainly in the mixed deciduous and tropical evergreen areas of Asia, Africa, the Caribbean and Latin America (Singhal et al., 2013). The 1,575 species belonging to 75 genera have been reported distributing worldwide, with the maximum diversity in South-East Asia. China has about 300 species in 44 genera, occupying 33,000 km2 or 3% of the country total forest area (Yang et al., 2004). Bamboo is used as materials for Copyright © 2016 by Modern Scientific Press Company, Florida, USA Int. J. Food Nutr. Saf. 2016, 7(2): 98-108 99 construction. Bamboo shoots can be used as food, and the extract of bamboo leaves could be used as food additives. The bamboo shoots is an ideal vegetable and a delicacy because of low in fat, high in dietary fiber and rich in minerals (Pandey and Ojha, 2014). The extract of bamboo leaves could reduce the formation of acrylamide in fried food effectively (Zhang et al., 2007a & b; Zhang and Zhang, 2007), and its security also has been confirmed in acute and subchronic toxicity studies (Lu et al., 2005 & 2006). Bamboo is a rich natural source of promising phytochemicals, such as 8-C-glucosylapigenin, luteolin derivatives and chlorogenic acid. Bamboo also exhibited many beneficial bioactive effects, such as antioxidant, antibacterial and antiallergic activities (Tanaka et al., 2014). Therefore, bamboo is valuable in pharmaceutical and food processing industries, and can be processed into functional foods, food additives and medicines. This review summarizes the nutrition values and bioactivities of bamboo shoots and leaves, which is helpful to fulfill utilization of bamboo.

2. Nutrition Values of Bamboo Shoots and Bamboo Leaves

3.1. Bamboo Shoots

Bamboo shoots are not only delicious but also rich in nutrient components such as proteins, carbohydrates, minerals, dietary fibers and bioactive compounds. These nutritional compositions would change with bamboo growth, which was confirmed by analyzing the nutritional compositions of bamboo shoots harvested on different days (2-20 days after emergence from ground). The results showed that proteins and total phenols decreased while dietary fibers and carbohydrates increased with bamboo growth, and significant variation (p ≤ 0.5) was also observed in phenolic acids, while minerals did not vary significantly (Pandey and Ojha, 2013). Another similar study examined the nutrients and mineral composition during three phases of shoot growth (<60, 90-150 and >180 cm) for seven species of bamboo (Phyllostachys aurea, Phyllostachys aureosulcata, Phyllostachys bissetii, Phyllostachys glauca, Phyllostachys nuda, Phyllostachys rubromarginata, and Pseudosasa japonica). The results suggested that total dietary fiber content of bamboo shoots on average of these species increased during different growth phases while crude protein, fat and ash exhibited significant declines. Besides, an overall decrease was observed in concentrations of Zn and Fe during growth in all species examined, while concentrations of Ca, Cu, Mn, Na and K showed no significant variation. Among different species, Phyllostachys nuda had the overall greatest crude protein and fat content, and the lowest overall total fiber content compared with the other species examined. In contrast, Pseudosasa japonica had the overall lowest crude protein and fat, and relatively higher fiber content. The concentrations of Ca, Cu, Mn, Na and K varied among species. In addition, bamboo shoots were observed to have higher concentrations of nutrients and lower fiber content in comparison to culm and leaf (Christian et al., 2015). Besides, a study showed that sugar content could be influenced by many factors such as

Copyright © 2016 by Modern Scientific Press Company, Florida, USA Int. J. Food Nutr. Saf. 2016, 7(2): 98-108 100 sections and harvest maturity of bamboo shoots. In the study, the amounts of sucrose, glucose, fructose, and total sugar of underground bamboo shoots were observed higher than those of emerged shoots, and sucrose content in the apical section was significantly higher than that in other sections. Meanwhile, higher amounts of glucose, fructose, and total sugar were observed in the basal section. Changes in sugar content observed during storage at both 5 and 25 oC were related to harvest maturity (Thammawong et al., 2009). In addition, a study found that the genetic variability, parts and harvest seasons could significantly affect the sterol composition (p-sitosterol, campesterol, stigmasterol, ergosterol, cholesterol and stigmastanol) in the bamboo shoots (Lu et al., 2009). Concomitantly, a recent study showed that the major chemical constituents of bamboo shoots were carbohydrates, amino acids and nucleotides (Sun et al., 2016).

3.2. Bamboo Leaves

Bamboo leaves contained a variety of chemical components, such as polyphenols, bioactive polysaccharides and sodium chlorophyllin. The antioxidant characteristics might be related to the polyphenols (flavonoids and phenolic acids) in the extracts of bamboo leaves. A study used the high- performance liquid chromatography (HPLC) coupled to an online ABTS+-based assay system to identify and quantify the antioxidant compounds of bamboo leaves. The results showed that the significant radical scavenging activity was related to the ethyl acetate soluble fraction of bamboo leaves, and bioactive compounds were identified as isoorienti, orientin, vitexin, luteolin 6-C-(6-O- trans-caffeoylglucoside), vittariflavone, and tricin (Kim et al., 2009). Another research found that the n-butanol fraction of bamboo leaves had higher free radical scavenging capacity compared with the other two extracts (bamboo leaves water extract and bamboo shavings extract), which also possessed the highest total phenolic content (49.93%), total flavonoids content (24.11%). The characteristic flavonoids and phenolic acids were mainly chlorogenic acid, caffeic acid, ferulic acid, p-coumaric acid, orientin, homoorientin, vitexin, and isovitexin (Gong et al., 2015). A study revealed that all polysaccharide fractions of bamboo leaves contained xylose, arabinose, glucose, galactose, ribose and uronic acid, and the polysaccharides from young bamboo leaves mainly consisted of arabinoxylans, arabinogalactans and non-cellulosic β-D-glucans (Peng et al., 2013).

3. Biological Activities

Bamboo shoots had a number of health benefits, such as prevention against cardiovascular diseases, and anti-microbial and anti-inflammatory activities. Bamboo leaves were also reported to have antioxidant, anti-inflammatory, anticancer, and anti-bacterial effects.

3.1. Antioxidant Activity

The antioxidant activity of bamboo leaves has been confirmed in a number of studies. For instance, to test the antioxidant properties of the aqueous and ethanolic extracts of four Malaysian bamboo leaves, a study used three assay systems: (1) ferric thiocyanate method, (2) xanthine/xanthine oxidase superoxide scavenging activity method, and (3) DPPH free radical scavenging activity method. The aqueous extracts of the four bamboo species all showed very high (> 90%) superoxide scavenging activity and the activity increased with an increase in the total phenolic content, and the major phenolic compound in the extracts was p-coumaric acid (Ilham et al., 2008). Another cell study in vitro used HepG2 cells to evaluate the protective potential of bamboo leaf extracts against oxidative damage induced by tert-butyl hydroperoxide. Among the two crude extracts and five fractions (prepared by extracting using water or 70% ethanol and by fractionating sequentially), chloroform, ethyl acetate, and n-butanol fractions showed the highest hepatoprotective effects against oxidative damage (Park and Lim, 2009). In addition, some similar studies detected the antioxidant capacity of bamboo leaves extract by scavenging several kinds of free radicals such as DPPH free radicals (Guo et al., 2008a), superoxide anion free radicals (Guo et al., 2008b) and hydroxyl free radicals (Guo et al., 2010), and the results showed that the extract possessed strong antioxidant activity. There are many factors influencing antioxidant ability of bamboo leaves extract, such as bamboo species, seasonal variations, drying method and chemical acylation. A study evaluated the antioxidant activity of leaves extracts from 15 different species of bamboo using a TLC bioautography method combined with a new image processing method. The results suggested that the methanolic extract of Bambusa textilis McClure possessed the highest antioxidant activity among the 15 bamboo species, and the three antioxidant compounds of the extract, isoorientin 4''-O-β-D-xylopyranoside, isoorientin 2''-O-α-L-rhamnoside and isoorientin were isolated by preparative chromatography (Wang et al., 2012). Another study investigated the effects of seasonal variations on antioxidant composition and antioxidant activity of bamboo leaves. The results showed that the highest levels of the antioxidant composition (total flavonoids and phenolics, particularly, isovitexin and chlorogenic acid) appeared in November to March while the highest antioxidant activity appeared in December with the lowest in May (Ni et al., 2012). As for the influence of chemical acylation, different studies reached the same results that introducing an acyl group significantly improved the lipophilicity but reduced the antiradical activity of the flavones C-glycosides (Ma et al., 2012; Liu et al., 2014; Xu et al., 2014; Liu et al., 2015a).

3.2. Protection against Cardiovascular Diseases

The protective effects of bamboo against cardiovascular disease included antihyperlipidemic effects, antihypertensive effects and antiatherosclerosis effects. The short-term effect of bamboo shoot consumption on blood glucose, lipid profiles, hepatic function, and constipation symptoms was Copyright © 2016 by Modern Scientific Press Company, Florida, USA Int. J. Food Nutr. Saf. 2016, 7(2): 98-108 102 examined in healthy young women. There was a significant decrease of serum total cholesterol, low- density lipoprotein cholesterol and the atherogenic index with the bamboo shoot diet consumption compared with the dietary fiber-free diet, but no differences in serum glucose levels among the tested diets was observed. Meanwhile, fecal volume and bowel movement frequency were significantly increased (Park and Jhon, 2009). In an animal study, the hypolipidemic effect of bamboo shoot oil was investigated in Sprague Dawley rats. The results demonstrated that bamboo shoot oil could significantly decrease the levels of total cholesterol, triacylglycerol, low-density lipoprotein- cholesterol, phytosterol, lipoprotein lipase, hepatic lipase, and atherogenic index in serum, and increase the levels of cholesterol in feces as well as significantly decrease the level of relative liver weight and liver lipids (Lu et al., 2010). Several studies confirmed that the peptide from bamboo shoots had inhibitory activity to the angiotensin converting enzyme (Park and Jhon, 2010; Liu et al., 2012; Liu et al., 2013). Two studies showed that the angiotensin converting enzyme inhibitory activity was attributed to the phenolic acid and flavonoid content, and Asp-Tyr was identified as the key active component (Liu et al., 2012 & 2013). In addition, a study used human umbilical vein endothelial cells to investigate the mechanism of anti-inflammatory activity of a bamboo leaves extract on tumor necrosis factor-alpha-induced monocyte adhesion. The results indicated that bamboo leaves extract might be used clinically as an anti-inflammatory or antioxidant natural medicine for human cardiovascular disease including atherosclerosis by suppressing the expression of vascular cell adhesion molecule-1, and the generation of oxygen species as well as the secretion of interleukin-6 (Choi et al., 2013).

3.3. Antimicrobial Activity

The shoots and leaves of bamboo could inhibit the growth of microorganism. Bamboo shoots have antimicrobial activity against pathogenic bacteria and fungi. A study found a distinctive antifungal protein from bamboo shoots called Dendrocin (Wang and Ng, 2003). Another research focused on the antimicrobial activity of two novel chitin-binding peptides (Pp-AMP 1 and Pp-AMP 2), from Japanese bamboo shoots (Fujimura et al., 2005). Besides, two similar studies found that the dichloromethane extract of bamboo shoots skin could inhibit the growth of Staphylococcus aureus (Tanaka et al., 2011 & 2013). In addition, the anti-bacterial effect of bamboo leaves extract on anaerobic periodontal bacteria producing oral malodorous volatile sulfur compounds was examined in a study, and the results showed that no viable bacterial colony (Porphyromonas gingivalis W83, Prevotella intermidai TDC19B, Fusobacterium nucleatum ATCC25586 and Prevotella nigrescence ATCC33563) was observed at high concentrations of bamboo leaves extracts (0.16%), while the inhibition of the growth of strain was eliminated at lower concentrations (Majbauddin et al., 2015).

3.4. Anticancer Effects

The anticancer effects of bamboo leaves were through conditioning immunological function, scavenging free radicals, and inducing apoptosis. For instance, a cell research observed a rapid apoptosis in the human leukemia CMK-7 cell line induced by a methanol extract of bamboo leaves. Chromatographic methods were used to separate the active compounds, and the structures were identified by NMR and mass spectroscopy. The apoptosis was evaluated by monitoring the caspase-3 activation and DNA cleavage. The results showed that the main compound with anticancer activity were 20(1)-hydroxypurpurin-7 delta-lactone ethyl methyl di-ester and the corresponding methyl phytyl diester (Kim et al., 2003). Besides, mouse inoculated tumor (S-180 sarcoma, Meth-A fibrosarcoma, and B16-F10 melanoma) models were used to evaluate cancer preventive effect of bamboo leaves extracts. The results showed that the vigorous extracts of bamboo leaves administration prior to carcinogen exposure or tumor inoculation significantly suppressed tumor incidence and tumor growth and prolonged survival, which was related to immunological conditioning and free radicals scavenging activity (Seki and Maeda, 2010). Another similar study also used several mouse tumor models (S-180, C38 and Meth-A) to evaluate the antitumor activity of bamboo leaves extracts. This trial in vivo found that the primary immunopotentiating factor in suppressing cancer might be Fraction F-I which consisted of 1,3--glucan and Fraction F-III might also play an important role in cancer prevention by scavenging free radicals (Seki et al., 2010).

3.5. Immunomodulatory Effects

Both bamboo shoots and bamboo leaves had an immunomodulatory effect which related with β-glucans. In an animal study, two hundred and forty healthy piglets were randomly assigned to 4 treatments (control diet, test groups that were control diet plus 0.5%, 1%, or 2% bamboo leaves extract) to evaluate the effects of dietary supplementation of bamboo leaves extract on the immune function, and the results showed that supplementation of bamboo leaves extract to the diet improved the immune function of weaning piglets (Zhang et al., 2013). Another animal study took the in vivo and ex vivo preclinical data of this trial together, and the results suggested that the ethyl acetate fraction obtained from the bamboo leaves acted as an effective immunostimulator eliciting both Th1 and Th2 immune responses (Kumar et al., 2014).

3.6. Other Effects

A study was performed to determine the effects of hamburger patties with water extract of bamboo leaves on plasma glucose profiles of ten healthy adult women. The results indicated that the patties with 2.5% of the bamboo leaves extract substituted for the meat might improve blood glucose

(Oh and Lim, 2009). Another study showed the anti-obesity effects of bamboo (Sasa borealis) leaves extracts by changing several gene expressions including the genes of obesity and lipid metabolism (Kim et al., 2007). Besides, the protective effects of bamboo shoots oil and its mechanisms on nonbacterial prostatitis (NBP) were examined in Xiaozhiling-induced experimental NBP model in rats. The results suggested that bamboo shoots oil inhibited prostate inflammation by affecting the expression of inflammatory cytokines, their receptors, and related genes (Lu et al., 2011). In addition, the effects of bamboo leaves extract on a rat model with Senile dementia were examined. The results showed that the levels of acetylcholine, epinephrine and dopamine in the hippocampus significantly raised after 7 weeks' treatment with bamboo leaves extract, and the level of Y-aminobutyric acid increased while the level of glutamate decreased in the brain (Liu et al., 2015b).

4. Conclusions

Bamboo shoots could be used as functional foods, and the extract of bamboo leaves could be used as food additives. Bamboo shoots are rich in nutrient components, such as proteins, carbohydrates, minerals, dietary fibers and bioactive compounds. The bamboo leaves not only contain a variety of chemical components such as polyphenols related to the antioxidant characteristics, but also can be used to reduce the formation of acrylamide in fried food effectively and safely. Bamboo shoots and leaves showed several biological activities, such as antioxidant and antimicrobial activities as well as protection against cardiovascular diseases, which support a wide range of applications as functional food, medicines and food additives. In the future, more bioactivities of bamboo shoots and leaves should be evaluated, and bioactive components should be isolated and identified. In addition, the mechanisms of action should be studied further.

Acknowledgements

This work was supported by the National Natural Science Foundation of China (No. 81372976), Key Project of Guangdong Provincial Science and Technology Program (No. 2014B020205002), and the Hundred-Talents Scheme of Sun Yat-Sen University.

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