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Goyal A, Sikarwar O, Verma A, Solanki K, Agrawal N, Dubey N, Yadav HN. Unveiling myricetin's pharmacological potency: A comprehensive exploration of the molecular pathways with special focus on PI3K/AKT and Nrf2 signaling. J Biochem Mol Toxicol 2024; 38:e23739. [PMID: 38769721 DOI: 10.1002/jbt.23739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/21/2024] [Accepted: 05/09/2024] [Indexed: 05/22/2024]
Abstract
Myricetin can be found in the traditional Chinese medicinal plant, Myrica rubra. Myricetin is a flavonoid that is present in many vegetables, fruits, and plants and is considered to have strong antioxidant properties as well as a wide range of therapeutic applications. Growing interest has been piqued by its classification as a polyphenolic molecule because of its potential therapeutic benefits in both the prevention and management of numerous medical conditions. To clarify myricetin's traditional medical uses, modern research has investigated various pharmacological effects such as antioxidant, anticancer, anti-inflammation, antiviral, antidiabetic, immunomodulation, and antineurodegenerative effects. Myricetin shows promise as a nutritional flavonol that could be beneficial in the prevention and mitigation of prevalent health conditions like diabetes, cognitive decline, and various types of cancer in humans. The findings included in this study indicate that myricetin has a great deal of promise for application in the formulation of medicinal products and nutritional supplements since it affects several enzyme activities and alters inflammatory markers. However, comprehensive preclinical studies and research studies are necessary to lay the groundwork for assessing myricetin's possible effectiveness in treating these long-term ailments. This review summarizes both in vivo and in vitro studies investigating myricetin's possible interactions through the nuclear factor-E2-related factor 2 (Nrf2) as well as PI3K (phosphatidylinositol 3-kinase)/AKT (protein kinase B) signaling pathways in an attempt to clarify the compound's possible clinical applicability across a range of disorders.
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Affiliation(s)
- Ahsas Goyal
- Department of Pharmacology, Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
| | - Om Sikarwar
- Department of Pharmacology, Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
| | - Aanchal Verma
- Department of Pharmacology, Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
| | - Kunal Solanki
- Department of Pharmacology, Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
| | - Neetu Agrawal
- Department of Pharmacology, Institute of Pharmaceutical Research, GLA University, Mathura, Uttar Pradesh, India
| | - Nandini Dubey
- Department of Pharmacology, All India Institute of Medical Sciences (AIIMS), New Delhi, India
| | - Harlokesh Narayan Yadav
- Department of Pharmacology, All India Institute of Medical Sciences (AIIMS), New Delhi, India
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Nicolescu CM, Bumbac M, Radulescu C, Buruleanu CL, Olteanu RL, Stanescu SG, Gorghiu LM, Serban BC, Buiu O. Phytochemical Statistical Mapping of Red Grape Varieties Cultivated in Romanian Organic and Conventional Vineyards. PLANTS (BASEL, SWITZERLAND) 2023; 12:4179. [PMID: 38140506 PMCID: PMC10747049 DOI: 10.3390/plants12244179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/07/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023]
Abstract
Red grapes are rich in phytochemicals such as phenolics and flavonoids, which are strongly correlated with their antioxidant activity. Thus, grapes as-harvested and grape extracts, especially those obtained from their seeds and pulp, have been reported to have health benefits, and accordingly, grapes and their derivatives are considered potential functional food ingredients. The total phenolic content, total flavonoid content, and the antioxidant activity of skin, pulp, and seeds of four grape varieties grown both in conventional and organic vineyards were examined in this study. Phytochemical characteristics of one native Romanian variety, Feteasca Neagra, were compared with data measured for three red grape varieties more commonly cultivated worldwide (Merlot, Pinot Noir, and Muscat Hamburg). It was found that the seeds of the Pinot Noir variety grown in an organic system contained the highest total phenolics of 169.53 ± 7.32 mg gallic acid equivalents/g and the highest total flavonoid content of 388.25 ± 10.72 mg quercetin equivalents/g, values corresponding to high antioxidant activity (312.84 ± 12.81 mg ascorbic acid equivalents/g). The total flavonoid content in the hydroalcoholic extracts obtained from seeds of Pinot Noir (organic vineyard) was around 24.5-fold higher than that of the skin of Pinot Noir (conventional vineyard). Experiments showed that seeds of all four tested grape varieties are good sources of total flavonoids, not only of total phenolics. When referring to the organic vineyard, the skin and pulp grapes showed good results for the total phenolic content. The antioxidant activities of the hydroalcoholic extracts were well-correlated with the total phenolic content and total flavonoid content. Lower values of these parameters were found for extracts obtained from skin and pulp than for those obtained from seeds of the same grape variety regardless of the culture management system (organic/conventional). Data mining techniques such as regression analysis, principal component analysis, and clustering analysis were applied to establish the potential correlation between the phytochemical content and the antioxidant activities of the red grapes on the one hand, and grape variety, anatomical parts, and vineyard type (organic/conventional) on the other hand.
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Affiliation(s)
- Cristina Mihaela Nicolescu
- Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania; (C.M.N.); (C.R.); (R.L.O.); (S.G.S.)
| | - Marius Bumbac
- Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania; (C.M.N.); (C.R.); (R.L.O.); (S.G.S.)
- Faculty of Sciences and Arts, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania;
| | - Cristiana Radulescu
- Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania; (C.M.N.); (C.R.); (R.L.O.); (S.G.S.)
- Faculty of Sciences and Arts, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania;
| | - Claudia Lavinia Buruleanu
- Faculty of Environmental Engineering and Food Science, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania
| | - Radu Lucian Olteanu
- Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania; (C.M.N.); (C.R.); (R.L.O.); (S.G.S.)
- Faculty of Sciences and Arts, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania;
| | - Sorina Geanina Stanescu
- Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania; (C.M.N.); (C.R.); (R.L.O.); (S.G.S.)
| | - Laura Monica Gorghiu
- Faculty of Sciences and Arts, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania;
| | - Bogdan Catalin Serban
- Research Centre for Nanotechnologies and Carbon-Based Nanomaterials, National Institute for Research and Development in Microtechnologies—IMT Bucharest, 126 A Erou Iancu Nicolae Str., 077190 Voluntari, Romania; (B.C.S.); (O.B.)
| | - Octavian Buiu
- Research Centre for Nanotechnologies and Carbon-Based Nanomaterials, National Institute for Research and Development in Microtechnologies—IMT Bucharest, 126 A Erou Iancu Nicolae Str., 077190 Voluntari, Romania; (B.C.S.); (O.B.)
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Benković M, Jurinjak Tušek A, Sokač Cvetnić T, Jurina T, Valinger D, Gajdoš Kljusurić J. An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product. Gels 2023; 9:921. [PMID: 38131907 PMCID: PMC10743084 DOI: 10.3390/gels9120921] [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: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/23/2023] Open
Abstract
Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.
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Affiliation(s)
- Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (A.J.T.); (T.S.C.); (T.J.); (D.V.); (J.G.K.)
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Pop OL, Suharoschi R, Socaci SA, Berger Ceresino E, Weber A, Gruber-Traub C, Vodnar DC, Fărcaș AC, Johansson E. Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments. Antioxidants (Basel) 2023; 12:antiox12040865. [PMID: 37107240 PMCID: PMC10135483 DOI: 10.3390/antiox12040865] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/27/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.
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Affiliation(s)
- Oana Lelia Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elaine Berger Ceresino
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
| | - Achim Weber
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Carmen Gruber-Traub
- Innovation Field Functional Surfaces and Materials, Fraunhofer Institute for Interfacial Engineering and Biotechnology, Nobelstraße 12, 70569 Stuttgart, Germany
| | - Dan Cristian Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, P.O. Box 190, SE-234 22 Lomma, Sweden
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Spagnuolo L, Della Posta S, Fanali C, Dugo L, De Gara L. Chemical Composition of Hazelnut Skin Food Waste and Protective Role against Advanced Glycation End-Products (AGEs) Damage in THP-1-Derived Macrophages. Molecules 2023; 28:molecules28062680. [PMID: 36985650 PMCID: PMC10054400 DOI: 10.3390/molecules28062680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/18/2023] Open
Abstract
Glycation and the accumulation of advanced glycation end-products (AGEs) are known to occur during aging, diabetes and neurodegenerative diseases. Increased glucose or methylglyoxal (MGO) levels in the blood of diabetic patients result in increased AGEs. A diet rich in bioactive food compounds, like polyphenols, has a protective effect. The aim of this work is to evaluate the capacity of hazelnut skin polyphenolic extract to protect THP-1-macrophages from damage induced by AGEs. The main polyphenolic subclass was identified and quantified by means of HPLC/MS and the Folin–Ciocalteu method. AGEs derived from incubation of bovine serum albumin (BSA) and MGO were characterized by fluorescence. Cell viability measurement was performed to evaluate the cytotoxic effect of the polyphenolic extract in macrophages. Reactive oxygen species’ (ROS) production was assessed by the H2-DCF-DA assay, the inflammatory response by real-time PCR for gene expression, and the ELISA assay for protein quantification. We have shown that the polyphenolic extract protected cell viability from damage induced by AGEs. After treatment with AGEs, macrophages expressed high levels of pro-inflammatory cytokines and ROS, whereas in co-treatment with polyphenol extract there was a reduction in either case. Our study suggests that hazelnut skin polyphenol-rich extracts have positive effects and could be further investigated for nutraceutical applications.
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Affiliation(s)
| | | | | | - Laura Dugo
- Correspondence: ; Tel.: +39-06-22541-9470
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Potential of pectin-chitosan based composite films embedded with quercetin-loaded nanofillers to control meat associated spoilage bacteria. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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7
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Zhang Y, Li Y, Ren X, Zhang X, Wu Z, Liu L. The positive correlation of antioxidant activity and prebiotic effect about oat phenolic compounds. Food Chem 2023; 402:134231. [DOI: 10.1016/j.foodchem.2022.134231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/07/2022] [Accepted: 09/11/2022] [Indexed: 01/18/2023]
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Thakur K, Zhu YY, Feng JY, Zhang JG, Hu F, Prasad C, Wei ZJ. Morin as an imminent functional food ingredient: an update on its enhanced efficacy in the treatment and prevention of metabolic syndromes. Food Funct 2021; 11:8424-8443. [PMID: 33043925 DOI: 10.1039/d0fo01444c] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Flavonoids represent polyphenolic plant secondary metabolites with a general structure of a 15-carbon skeleton comprising two phenyl rings and a heterocyclic ring. Over 5000 natural flavonoids (flavanones, flavanonols, and flavans) from various plants have been characterized. Several studies provide novel and promising insights into morin hydrate for its different biological activities against a series of metabolic syndromes. The present review is a rendition of its sources, chemistry, functional potency, and protective effects on metabolic syndromes ranging from cancer to brain injury. Most importantly this systematic review article also highlights the mechanisms of interest to morin-mediated management of metabolic disorders. The key mechanisms (anti-oxidative and anti-inflammatory) responsible for its therapeutic potential are well featured after collating the in vitro and in vivo study reports. As a whole, based on the prevailing information rationalizing its medicinal use, morin can be identified as a therapeutic agent for the expansion of human health.
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Affiliation(s)
- Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Chandan Prasad
- Department of Nutrition and Food Sciences, Texas Woman's University, Denton, TX, USA. and Department of Medicine, LSU School of Medicine, New Orleans, LA, USA
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. and Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
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Nutrizio M, Pataro G, Carullo D, Carpentieri S, Mazza L, Ferrari G, Chemat F, Banović M, Režek Jambrak A. High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme ( Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment. Molecules 2020; 25:molecules25184131. [PMID: 32927598 PMCID: PMC7570489 DOI: 10.3390/molecules25184131] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/31/2020] [Accepted: 09/04/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to evaluate the potential of green solvents for extractions of bioactive compounds (BACs) and essential oils from wild thyme (Thymus serpyllum L.) using theoretical and experimental procedures. Theoretical prediction was assessed by Hansen solubility parameters (HSPs) and conductor-like screening model for realistic solvents (COSMO-RS), to predict the most suitable solvents for extraction of BACs. An experimental procedure was performed by nonthermal technology high voltage electrical discharge (HVED) and it was compared with modified conventional extraction (CE). Obtained extracts were analyzed for chemical and physical changes during the treatment. Theoretical results for solution of BACs in ethanol and water, as green solvents, were confirmed by experimental results, while more accurate data was given by COSMO-RS assessment than HSPs. Results confirmed high potential of HVED for extraction of BACs and volatile compounds from wild thyme, in average, 2.03 times higher yield of extraction in terms of total phenolic content was found compared to CE. The main phenolic compound found in wild thyme extracts was rosmarinic acid, while the predominant volatile compound was carvacrol. Obtained extracts are considered safe and high-quality source reach in BACs that could be further used in functional food production.
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Affiliation(s)
- Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
- Correspondence: (M.N.); (A.R.J.); Tel.: +385-1460-5287 (M.N. & A.R.J.)
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (G.P.); (D.C.); (S.C.); (L.M.); (G.F.)
| | - Daniele Carullo
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (G.P.); (D.C.); (S.C.); (L.M.); (G.F.)
- ProdAl Scarl University of Salerno, 84084 Fisciano, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (G.P.); (D.C.); (S.C.); (L.M.); (G.F.)
| | - Luisa Mazza
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (G.P.); (D.C.); (S.C.); (L.M.); (G.F.)
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano, Italy; (G.P.); (D.C.); (S.C.); (L.M.); (G.F.)
- ProdAl Scarl University of Salerno, 84084 Fisciano, Italy
| | - Farid Chemat
- GREEN Team Extraction, Université d’Avignon et des Pays du Vaucluse-INRA, UMR408, 84000 Avignon, France;
| | - Mara Banović
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
- Correspondence: (M.N.); (A.R.J.); Tel.: +385-1460-5287 (M.N. & A.R.J.)
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Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages. Food Chem Toxicol 2020; 145:111619. [PMID: 32791243 DOI: 10.1016/j.fct.2020.111619] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 06/27/2020] [Accepted: 07/13/2020] [Indexed: 02/06/2023]
Abstract
This is the first work to use a polyphenolic fraction derived from peanut skin to attenuate the toxicity induced by advanced glycation-end products (AGEs) in RAW264.7 macrophages. The RAW264.7 cells were stimulated by AGEs using the bovine serum albumin-fructose (BSA-FRU), bovine serum albumin-methylglyoxal (BSA-MGO) and arginine-methylglyoxal (ARG-MGO) models. The AGEs increased considerably the levels of reactive oxygen species and the gene expression of proinflammatory cytokines interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α), and nitric oxide. Twenty-eight polyphenols, including catechin, phenolic acids, and resveratrol were annotated in peanut skin extract (PSE) with the use of ultra-performance liquid chromatography coupled to quadrupole time of flight mass spectrometry (UPLC-QTOF/MSE) and to the UNIFI Scientific Information System. The administration of PSE at 100 and 150 μg/mL significantly inhibited oxidative stress, by suppressing the production of reactive oxygen species up to 70% and reducing the production of nitric oxide, IL-6 and TNF-α up to 1.7-, 10- and 107-fold, respectively.
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Dzah CS, Duan Y, Zhang H, Authur DA, Ma H. Ultrasound-, subcritical water- and ultrasound assisted subcritical water-derived Tartary buckwheat polyphenols show superior antioxidant activity and cytotoxicity in human liver carcinoma cells. Food Res Int 2020; 137:109598. [PMID: 33233198 DOI: 10.1016/j.foodres.2020.109598] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 12/27/2022]
Abstract
The effects of ultrasound-assisted (UAE), subcritical water (SWE) and ultrasound assisted-subcritical water (UA-SWE) treatments on tartary buckwheat polyphenol yield, composition, antioxidant activity and cytotoxicity in human liver carcinoma cells were studied. Folin Ciocalteu assay was used to measure total free phenol content (TFPC), and ABTS, DPPH, FRAP and TEAC assays were used to measure antioxidant activity (AA). Polyphenol characterization was done by LC-MS and cell antioxidant activity (CAA) and cytotoxicity were done using the 2,2'-Azobis-(2-amidinopropane) dihydrochloride [ABAP] and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide [MTT] assays respectively. The highest polyphenol yield was obtained by SWE (53.3 mg g-1), followed by UA-SWE (31.8 mg g-1), UAE (19.3 mg g-1) and HWE (4.2 mg g-1). Also, SWE had the highest TFPC (7.9 mgGAE/gdw). UAE and UA-SWE showed no differences with TFPC being 6.6 and 6.8 mgGAE/gdw, respectively. The control method (HWE) had the largest number of phenolic compounds identified (25), followed by UAE, SWE and UA-SWE which had 20, 13 and 11 phenolics respectively. Beside phenolic acids, all treatments extracted a number of flavonoids such as flavan-3-ols (catechin-7-O-glucoside, epigallocatechin-3-gallate, epigallocatechin, epicatechin), flavonols (kaempferol-3-O-glucoside, kaempferol, kaempferol-3-rutinoside, rutin, quercetin, quercetin-3-O-glucuronide hyperin), flavones (vitexin, isovitexin, orientin, isoorientin) and anthocyanins (cyanidin-3-O-rutinoside, Cyanidin 3-O-galactoside, cyanidin-3-O-glucoside). SWE gave the highest AA for all tests. However, the AA of those obtained by UAE and UA-SWE did not vary (P < 0.05), but were higher than HWE. Different extracts had best AA at different concentrations (HWE, 300; UAE, 250; SWE, 150; UA-SWE, 200 μg/mL). The IC50 of AA were 270.8 ± 21.3, 198.1 ± 16.0, 97.9 ± 13.5, and 150.4 ± 12.8 μg/mL, respectively for HWE, UAE, SWE and UA-SWE. Generally, SWE and UA-SWE showed the highest cytotoxic activities, followed by UAE, with HWE being the lowest. IC50 of cytotoxicity were 76.1 ± 3.3, 79.5 ± 7.0 and 92.6 ± 4.9 µg/mL for SWE, UA-SWE and UAE, respectively. SWE is a promising method for polyphenol extraction and its combination with ultrasound should be optimized for high yield and conservation of bioactivity.
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Affiliation(s)
- Courage Sedem Dzah
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Ho HP217, Volta Region, Ghana
| | - Yuqing Duan
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, Jiangsu, China.
| | - Haihui Zhang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Desmond Antwi Authur
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Haile Ma
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, Jiangsu, China
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12
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Six herbs essential oils suppressing inflammatory responses via inhibiting COX-2/TNF-α/IL-6/NF-κB activation. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104769] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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