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Cordeiro-Massironi K, Soares Freitas RAM, Vieira da Silva Martins IC, de Camargo AC, Torres EAFDS. Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases. Food Funct 2024; 15:6304-6323. [PMID: 38812411 DOI: 10.1039/d4fo00647j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2024]
Abstract
The global prevalence of cancer continues to increase, so does its mortality. Strategies that can prevent/treat this condition are therefore required, especially low-cost and low-toxicity strategies. Bioactive compounds of plant origin have been presented as a good alternative. In this scenario, due to its abundant polyphenolic content (around 60 to 120 times greater than that of the grain), peanut skin by-products stand out as a sustainable source of food bioactives beneficial to human health. Investigated studies highlighted the importance of peanut skin for human health, its phytochemical composition, bioactivity and the potential for prevention and/or adjuvant therapy in cancer, through the advanced search for articles in the Virtual Health Library (VHL), Science direct and the Mourisco platform of the FioCruz Institute, from 2012 to 2022. Using the keywords, "peanut skin" AND "cancer" AND NOT "allergy", the words "peanut testa" and "peanut peel" were included replacing "peanut skin". 18 articles were selected from Plataforma Mourisco, 26 from Science Direct and 26 from VHL. Of these, 7 articles evaluated aspects of cancer prevention and/or treatment. Promising benefits were found in the prevention/treatment of chronic non-communicable diseases in the use of peanut and peanut skin extracts, such as cholesterolemia and glucose control, attenuation of oxidative stress and suppressive action on the proliferation and metabolism of cancer cells.
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Keivani N, Piccolo V, Marzocchi A, Maisto M, Tenore GC, Summa V. Optimization and Validation of Procyanidins Extraction and Phytochemical Profiling of Seven Herbal Matrices of Nutraceutical Interest. Antioxidants (Basel) 2024; 13:586. [PMID: 38790691 PMCID: PMC11117784 DOI: 10.3390/antiox13050586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/28/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Several medicinal herbal plants are extensively used as sources of bioactive compounds with beneficial effects on human health. This study assessed the procyanidin and polyphenol profiles together with the antioxidant potential of seven herbal medical matrices. To achieve this aim, procyanidin extraction from grape pomace was optimized and validated by monitoring monomeric-trimeric procyanidins. The proposed quantification method was applied to the seven medical herbs, and it proved to be a very efficient protocol for procyanidin-rich extracts analysis. In addition, the Paullinia cupana Kunth. seed was identified as a very rich source of procyanidins (about 5 mg/g dry matrix of each dimeric and about 3 mg/g dry matrix trimeric) with high antioxidant properties. The polyphenolic profile was assessed by HPLC-HESI-MS/MS analysis. The in vitro antioxidant activity was evaluated by DPPH assay to explore the antioxidant properties of the extracts, which were substantially higher in Peumus boldus Molina leaves extracts (935.23 ± 169 μmol of Trolox equivalent/g of dry weight) concerning the other matrices. Moreover, a high Pearson coefficient value was observed between the total flavonoid content (TFC) and DPPH in comparison with the total polyphenol content (TPC) and DPPH, indicating flavonoids as the principal bioactive with antioxidant activity in the extracts.
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Affiliation(s)
| | | | | | | | | | - Vincenzo Summa
- Department of Pharmacy, School of Medicine and Surgery, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy; (N.K.); (V.P.); (A.M.); (M.M.); (G.C.T.)
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Zeng Y, Zhao L, Wang K, Renard CMGC, Le Bourvellec C, Hu Z, Liu X. A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. Compr Rev Food Sci Food Saf 2024; 23:e13352. [PMID: 38634188 DOI: 10.1111/1541-4337.13352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/19/2024]
Abstract
A-type proanthocyanidins (PAs) are a subgroup of PAs that differ from B-type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C-O-C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A-type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A-type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α-type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A-type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A-type PAs, remain obstacles to their further applications. A-type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed.
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Affiliation(s)
- Yu Zeng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | | | | | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
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Zhang M, Shuai XX, Wei Z, Dai TT, Wei CB, Li Y, He JJ, Du LQ. Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour. Front Nutr 2024; 11:1327164. [PMID: 38379541 PMCID: PMC10876855 DOI: 10.3389/fnut.2024.1327164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 01/23/2024] [Indexed: 02/22/2024] Open
Abstract
Amomum villosum Lour. (A. villosum), known as Sharen in China, is widely used for culinary and medicinal purposes due to containing a diverse set of bioactive compounds. In this study, the optimum ethanol extraction process was optimized and the composition and biological activities (antioxidant and antitumor) of five different fractions (dichloromethane, petroleum ether, ethyl acetate, n-butanol and H2O) extracted from the ethanol extract of A. villosum were investigated. The results showed that the optimal extraction conditions were extraction temperature 80°C, extraction time 120 min, ethanol concentration 40% and solid-liquid ratio 1:25 g/mL. Moreover, 35 bioactive compounds were successfully identified by UPLC-ESI-QTOF-MS/MS from five factions for the first time, including 12 phenolic acids and derivatives, 2 organic acids, 12 flavonoids and derivatives, 2 oxylipins and 7 proanthocyanidins. Among them, ethyl acetate fraction (Fr-EtOAc) exhibited the highest content of total phenolic (374.01 mg GAE/g DW) and flavonoid (93.11 mg RE/g DW), where vanillic acid, catechin, epicatechin and protocatechuic acid were the predominant phenolic compounds that accounting for 81.65% of the quantified bioactive compounds. In addition, Fr-EtOAc demonstrated excellent total antioxidant activity (IC50 of DPPH and ABTS assays were 0.23, 0.08 mg/mL, respectively, and FRAP assay was 322.91 mg VCE/100 g DW) and antitumor activity (1,000 μg/mL, 79.04% inhibition rate). The results could provide guidance for the industrial production and application of A. villosum.
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Affiliation(s)
- Ming Zhang
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Xi-xiang Shuai
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhi Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tao-tao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chang-bin Wei
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Ya Li
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Jun-jun He
- Zhanjiang Experimental Station, China Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Li-qing Du
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
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Qing Y, Xiang X, Li S, Wang M, Liang Z, Ren J. Integrated evaluation the antioxidant activity of epicatechin from cell dynamics. Biotechnol Prog 2023; 39:e3328. [PMID: 36700726 DOI: 10.1002/btpr.3328] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/17/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023]
Abstract
Oxidative damage has been implicated in the pathogenesis of numerous disorders by affecting the normal functions of several tissues. Further, oxidative stress acts within cells to influence cell morphology and the behavior of cell migration. The movement and migration of cells are crucial during the development of organisms as they transition from embryo to adult, and for the homeostasis of adult tissues. Epicatechin (EC) is a natural flavonoid derived mostly from tea, chocolate, and red wine. We investigated the protective impact of EC on D-galactose(D-gal)/rotenone-injured NIH3T3 cells and found alterations in cell dynamics throughout the procedure. The results reveal that D-gal/rotenone stimulation can cause the cell area to expand and the number of cellular protrusions to increase. EC intervention can considerably minimize the oxidative damage of rotenone on NIH3T3 cells (p < 0.05) but showed little influence on cell damage induced by D-gal. Furthermore, the corrective ability of EC as an antioxidant is reflected in a dose-dependent effect on cell movement, including variations in movement speed and distance. Overall, from the perspective of cell morphology and cell motility, EC has a good protective impact on cells harmed by rotenone induced oxidative damage, as well as corrective properties as an antioxidant to balance intracellular oxidative stress, which allowing for a more comprehensive evaluation of antioxidant performance of EC.
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Affiliation(s)
- Yinglu Qing
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiong Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Shan Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Min Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhengyang Liang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Odriozola-Serrano I, Nogueira DP, Esparza I, Vaz AA, Jiménez-Moreno N, Martín-Belloso O, Ancín-Azpilicueta C. Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion. Antioxidants (Basel) 2023; 12:antiox12051035. [PMID: 37237901 DOI: 10.3390/antiox12051035] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/28/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023] Open
Abstract
Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.
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Affiliation(s)
- Isabel Odriozola-Serrano
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Danielle P Nogueira
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Irene Esparza
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Ana A Vaz
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Nerea Jiménez-Moreno
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
| | - Olga Martín-Belloso
- Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain
| | - Carmen Ancín-Azpilicueta
- Department of Sciences, Institute for Advanced Materials (INAMAT2), Universidad Pública de Navarra, Campus Arrosadía s/n, 31006 Pamplona, Spain
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Yan F, Wang L, Zhao L, Wang C, Lu Q, Liu R. Acrylamide in food: Occurrence, metabolism, molecular toxicity mechanism and detoxification by phytochemicals. Food Chem Toxicol 2023; 175:113696. [PMID: 36870671 DOI: 10.1016/j.fct.2023.113696] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023]
Abstract
Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms. To date, there have been some reviews summarizing the formation, absorption, detection and prevention of ACR, but there is no systematic summary on the mechanism of ACR-induced toxicity. In the past five years, the molecular mechanism for ACR-induced toxicity has been further explored and the detoxification of ACR by phytochemicals has been partly achieved. This review summarizes the ACR level in foods and its metabolic pathways, as well as highlights the mechanisms underlying ACR-induced toxicity and ACR detoxification by phytochemicals. It appears that oxidative stress, inflammation, apoptosis, autophagy, biochemical metabolism and gut microbiota disturbance are involved in various ACR-induced toxicities. In addition, the effects and possible action mechanisms of phytochemicals, including polyphenols, quinones, alkaloids, terpenoids, as well as vitamins and their analogs on ACR-induced toxicities are also discussed. This review provides potential therapeutic targets and strategies for addressing various ACR-induced toxicities in the future.
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Affiliation(s)
- Fangfang Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Department of Pharmaceutical Sciences, University of Vienna, Vienna, Austria
| | - Li Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Li Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China.
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Characterization of procyanidin extracts from hawthorn (Crataegus pinnatifida) in human colorectal adenocarcinoma cell line Caco-2, simulated Digestion, and fermentation identified unique and novel prebiotic properties. Food Res Int 2023; 165:112393. [PMID: 36869464 DOI: 10.1016/j.foodres.2022.112393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The health-promoting activities of procyanidin extracts from hawthorn (HPCs) are closely related to their digestive behaviors, absorption, and colonic metabolism, all of which remain unknown for now and thus hinder further exploration. This study aims to explore the dynamic changes of HPCs during in vitro digestion and fermentation, as well as their Caco-2 permeability, focusing mainly on the interaction between gut microbiota and HPCs. The results showed that the digested HPC samples had characteristic absorption peaks at 280 nm, and there were absorption peaks in the stretching vibration zone, including OH and CC on the benzene ring, which suggested that procyanidins were the main components in HPCs after in vitro digestion. Meanwhile, HPCs had the highest stability in the oral phase. However, the total procyanidin content of HPCs decreased during gastrointestinal digestion, and flavan-3-ol dimers and trimers in HPCs are partially degraded into epicatechin. Uptake of epicatechin (4.07 %), procyanidin B2 (2.15 %), and procyanidin B5 (39.44 %) through Caco-2 monolayer was also observed in HPC treatment, while there was still a large portion of procyanidins that was not absorbed. Subsequent fermentation resulted in a decrease in pH along with the production of short-chain fatty acids (SCFAs), mainly due to the degradation and utilization of HPC, as indicated by a reduction of total procyanidins. Furthermore, the HPCs modulated gut microbial populations: down-regulated the abundances of Bacteroides, Fusobacterium, Enterococcus, Parabacteroides, and Bilophila, and up-regulated Escherichia-Shigella, Klebsiella, Turicibacter, Actinobacillus, Roseburia, and Blautia. Ultimately, epicatechin and procyanidin B2, B5 and C1 were converted into phenolic acids through the metabolism of Bacteroides, Sutterella, Butyrobacter and Blautia. 4-ethylbenzoic acid, 4-hydroxyphenylpropionic acid, 3,4-dihydroxyphenyl acetic acid were confirmed as the significant metabolites in the fermentation. These results elucidated the potential mechanisms of HPCs metabolism and their beneficial effects on gut microbiota and colonic phenolic acids production.
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Yan F, Chen W, Zhao L, Lu Q, Wang C, Liu R. Procyanidin A 1 and its digestive products prevent acrylamide-induced intestinal barrier dysfunction via the MAPK-mediated MLCK pathway. Food Funct 2021; 12:11956-11965. [PMID: 34747428 DOI: 10.1039/d1fo01918j] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Procyanidins can alleviate small-intestine damage induced by acrylamide (ACR). However, little is known about whether procyanidins, after gastrointestinal digestion, can prevent ACR-induced intestinal barrier damage and the possible mechanism. Here, Caco-2 cells were differentiated into an intestinal epithelial cell monolayer membrane, which was stimulated with or without ACR in the presence or absence of procyanidin A1 (A1) and its digestive products (D-A1). Our findings show that both A1 and D-A1 significantly increased the transepithelial electrical resistance (TEER) value; decreased FITC-dextran 4 kDa (FITC-4 kDa) permeability, apoptosis and lactic dehydrogenase (LDH) release; and enhanced the expression of claudin-1, occludin and zonula occludens-1 (ZO-1) in ACR-induced Caco-2 cell monolayer membrane. In addition, A1 and D-A1 suppressed ACR-induced phosphorylation of mitogen-activated protein kinase (MAPK). Finally, A1 and D-A1 inhibited the myosin light chain kinase (MLCK) signaling pathway, thereby maintaining normal intestinal barrier functions, similar to the MLCK inhibitor in ACR-induced Caco-2 cell monolayer membrane. These findings indicate that A1 can alleviate ACR-induced intestinal barrier dysfunction via inhibiting the MAPK/MLCK signaling pathway, and it still has excellent inhibitory effects after digestion.
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Affiliation(s)
- Fangfang Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
| | - Wanbing Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
| | - Li Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
| | - Qun Lu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. .,Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. .,Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. .,Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.,Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, P. R. China
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Chen W, Zhang L, Zhao L, Yan F, Zhu X, Lu Q, Liu R. Metabolomic profiles of A-type procyanidin dimer and trimer with gut microbiota in vitro. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104637] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Antioxidant Activity of Flavonoids in LPS-Treated IPEC-J2 Porcine Intestinal Epithelial Cells and Their Antibacterial Effect against Bacteria of Swine Origin. Antioxidants (Basel) 2020; 9:antiox9121267. [PMID: 33322114 PMCID: PMC7764120 DOI: 10.3390/antiox9121267] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/30/2020] [Accepted: 12/11/2020] [Indexed: 01/17/2023] Open
Abstract
Beneficial effects of flavonoids are widely known in human medicine, but less information is available about their veterinary usage. Based on their antioxidant and antibacterial activity, proanthocyanidins (PAs) and luteolin (LUT) might be used in the prevention and treatment of gastrointestinal infections in swine. In this study, in vitro beneficial effects of grape seed oligomeric proanthocyanidins (GSOPs) and LUT were investigated against bacterial endotoxin (LPS)-induced oxidative stress in IPEC-J2 porcine epithelial intestinal cells. Furthermore, antibacterial effects of GSOP and LUT were assessed against field isolates of Escherichia coli and Salmonella enterica ser. Typhimurium. Both GSOP and LUT were found to possess potent in vitro antioxidant activity in LPS-treated IPEC-J2 cells; furthermore, they showed a bacteriostatic effect against the tested bacterial strains of porcine origin. Both flavonoids seem to be effective in the protection of porcine intestinal epithelial cells against Gram-negative bacteria in vitro, but further in vivo studies are necessary to confirm these activities and to establish their optimal dosage regimen for future usage in veterinary practice.
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