Vol.:(0123456789) 1 3 Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-019-00247-9 ORIGINAL PAPER Phytomodulatory efects of fresh and processed shoots of an edible bamboo Dendrocalamus hamiltonii Nees & Arn. Ex Munro on antioxidant defense system in mouse liver Harjit Kaur Bajwa 1  · Oinam Santosh 1  · Ashwani Koul 2  · M. S. Bisht 3  · Chongtham Nirmala 1 Received: 16 May 2019 / Accepted: 5 August 2019 © Springer Science+Business Media, LLC, part of Springer Nature 2019 Abstract Bamboo shoots are highly nutritious and a potential rich source of antioxidants and bioactive compounds. Besides nutri- ents, shoots also contain an anti-nutrient, cyanogenic glucosides accounting for its acrid taste that needs to be removed by adequate processing prior to consumption. However, processing can alter the value of phytochemicals with either desirable or adverse efects on the therapeutic quality of shoots. To evaluate the efects of processing, we investigated the efect of fermented, brine preserved and boiled shoots of Dendrocalamus hamiltonii on antioxidant defense system in mouse liver. Glutathione content increased signifcantly in the liver tissues of all the groups administered with bamboo shoots extract except the mice that received brine preserved shoots extract, where content decreased by 19%. Glutathione reductase (21%), glutathione peroxidase (20%) and catalase (69%) activity decreased signifcantly in the group administered with the extract of fresh shoots. The fermentation process was recognized as the most valuable process to improve the activity of hepatic superoxide dismutase (23%), glutathione peroxidase (27%) and catalase (29%). Keywords Bamboo shoots · Fermentation · Reduced glutathione · Antioxidative enzymes Introduction Antioxidant defense system and protection mechanisms are important for defending body against reactive oxygen and nitrogen species, which are generated in the body as a result of metabolic reactions and also comes from external sources such as air pollution, cigarette smoking and indus- trial chemicals [1, 2]. Overproduction of reactive species can cause oxidative damage to biomolecules, eventually leading to many chronic diseases such as atherosclerosis, cancer, diabetes, cardiovascular diseases and chronic infammation [3]. It is evident that diet plays a crucial role in our internal defense system protecting against oxidative damage [4]. This protective role can be mainly attributed to the phytochemi- cals present in the diet [5]. Phenols, favonoids, vitamins and trace elements are important antioxidant phytochemicals that contribute the most to the antioxidant properties of foods. Bamboo shoot is one of the best health foods, endowed with natural antioxidants and health enhancing bioactive compounds [6, 7], that have potential health benefts includ- ing anti-infammatory, anti-oxidants, serum cholesterol low- ering, anti-ulcer, and anti-cancer [8, 9]. Although, shoots are rich in nutrients, the presence of an anti-nutrient cyanogenic glycoside is a deterrent in the consumption of the shoots as it imparts a bitter taste to the shoots and is toxic to humans when present in high amount and shoots need proper pro- cessing without disturbing the nutrient reserve [10]. The cyanogen content in shoots varies from species to species. In some species like Chimonobambusa callosa, Phyllostachys mannii, Melocanna baccifera, cyanogen content is below permissible limit (500 mg/kg, body weight) thus, shoots can be eaten without any processing treatment. But in others like Bambusa mizorameana, B. bambos, Dendrocalamus mem- branaceus, D. calostachys, D. hamiltonii, D. sikkimensis, D. longispathus, D. flagellifer and Thyrsostachys oliveri, content is very high ranging from 514–1951 mg/kg, fresh * Chongtham Nirmala cnirmala10@gmail.com 1 Department of Botany, Panjab University, Chandigarh 160014, India 2 Department of Biophysics, Panjab University, Chandigarh 160014, India 3 Department of Environmental Studies, NEHU, Shillong 793022, India