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Zhang L, Guan Q, Tang L, Jiang J, Sun K, Manirafasha E, Zhang M. Effect of Cu 2+ and Al 3+ on the interaction of chlorogenic acid and caffeic acid with serum albumin. Food Chem 2023; 410:135406. [PMID: 36610087 DOI: 10.1016/j.foodchem.2023.135406] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/25/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023]
Abstract
Despite the phenolic acids' health benefits, their interactions with proteins are still unclear. In this study, the interactions of Bovine Serum Albumin (BSA) with chlorogenic acid (CHA), caffeic acid (CA), and their Al3+, Cu2+ complexes were studied by using circular dichroism (CD) spectroscopy, fluorescence spectroscopy, and UV/Vis spectroscopy. It was found that esterification of carboxyl group of CA with quinic acid increased the binding affinities for BSA. After chelating with Cu2+ and Al3+, both CHA and CA exhibited high binding affinities for BSA. CHA could form CHA-Cu2 and CHA-Al2 complex with Cu2+ and Al3+. The result of CD spectroscopy demonstrated that the binding of CHA and Al3+ with BSA contributed to the folding of BSA secondary structure. In addition, with the presence of CHA, binding with Al3+ could also induce changes in BSA conformation. The binding sites of both CHA and CA were closed to Trp213.
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Affiliation(s)
- Liangliang Zhang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Qinhao Guan
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Lihuan Tang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Jianchun Jiang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China; Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Kang Sun
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Emmanuel Manirafasha
- University of Rwanda-College of Education, Rukara Campus Eastern Province, Po Box: 55 Rwamagana-Eastern Province, Kigali, Rwanda
| | - Meng Zhang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, School of Wetlands, Yancheng Teachers University, Yancheng 224002, China
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Absalome MA, Massara CC, Alexandre AA, Gervais K, Chantal GGA, Ferdinand D, Rhedoor AJ, Coulibaly I, George TG, Brigitte T, Marion M, Jean-Paul C. Biochemical properties, nutritional values, health benefits and sustainability of palm oil. Biochimie 2020; 178:81-95. [DOI: 10.1016/j.biochi.2020.09.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 12/12/2022]
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Djohan YF, Badia E, Bonafos B, Fouret G, Lauret C, Dupuy AM, Pinot E, Sutra T, Gaillet S, Lambert K, Raynaud F, Gayrard N, Jover B, Monde AA, Cristol JP, Coudray C, Feillet-Coudray C. High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive oil compromises liver lipid metabolism and integrity. Eur J Nutr 2018; 58:3091-3107. [PMID: 30392135 DOI: 10.1007/s00394-018-1854-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Accepted: 10/29/2018] [Indexed: 12/14/2022]
Abstract
PURPOSE Palm (PO) and olive oils (OO) are the two most consumed and/or used oils in the world for food elaboration. These oils should not be confused with the solid palm stearin which is widely used in pastry making. Large number of studies was reported dealing with adverse/beneficial cardiovascular effects of PO and OO, whereas few studies were conducted to compare their potential effects on hepatic steatosis and liver lipid metabolism. The aim of this study was to compare the metabolic effects of high intake of POs (both crude and refined) and virgin OO on surrogate parameters of glucose tolerance, hepatic lipid metabolism and liver integrity. METHODS Thirty-two young male Wistar rats were divided into four equal groups and fed either control diet (11% energy from fat) or three high-fat diets rich in crude or refined POs or in OO (56% energy from fat), during 12 weeks. Systemic blood and liver biochemical parameters linked to glucose and lipid metabolism as well as hepatic steatosis and liver fatty acid composition were explored. The inflammation and oxidative stress status as well as the expression of several genes/proteins were also analyzed. RESULTS The major effects of POs intake concerned glucose metabolism and liver fatty acid composition, whereas the major effects of OO intake concerned hepatic TG accumulation, inflammation, and cytolysis. CONCLUSIONS In conclusion, high dietary intake of PO compromises glucose tolerance whereas high dietary intake of OO compromises hepatic lipid composition and liver integrity. However, adverse hepatic effects of OO observed in this study may not be transposed to human since, (a) the rodent model could lead to different effects than those observed in humans and (b) the average normal OO amounts ingested in the population are lower than those corresponding to a high-fat diet. So, further studies are needed to determine a maximum non-invasive dietary intake of OO.
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Affiliation(s)
| | - Eric Badia
- PhyMedExp, Univ. Montpellier, INSERM U1046, CNRS UMR 9214, Montpellier, France.
| | | | | | - Céline Lauret
- PhyMedExp, Univ. Montpellier, INSERM U1046, CNRS UMR 9214, Montpellier, France
| | | | - Edith Pinot
- Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
| | - Thibault Sutra
- Laboratoire de Biochimie, CHU-Lapeyronie, Montpellier, France
| | | | - Karen Lambert
- PhyMedExp, Univ. Montpellier, INSERM U1046, CNRS UMR 9214, Montpellier, France
| | - Fabrice Raynaud
- PhyMedExp, Univ. Montpellier, INSERM U1046, CNRS UMR 9214, Montpellier, France
| | | | - Bernard Jover
- PhyMedExp, Univ. Montpellier, INSERM U1046, CNRS UMR 9214, Montpellier, France
| | - Absalome Aké Monde
- Laboratoire de Biochimie, CHU, Univ. Félix Houphouët-Boigny, Cocody, Côte d'Ivoire
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Dairi S, Carbonneau MA, Galeano-Diaz T, Remini H, Dahmoune F, Aoun O, Belbahi A, Lauret C, Cristol JP, Madani K. Antioxidant effects of extra virgin olive oil enriched by myrtle phenolic extracts on iron-mediated lipid peroxidation under intestinal conditions model. Food Chem 2017; 237:297-304. [PMID: 28763999 DOI: 10.1016/j.foodchem.2017.04.106] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2016] [Revised: 04/16/2017] [Accepted: 04/18/2017] [Indexed: 12/15/2022]
Abstract
Chelating and free radicals scavenging activities of extra virgin olive oil (EVOO) enriched by Myrtus communis phenolic compounds (McPCs), α-tocopherol and Butylated hydroxytoluene (BHT) were evaluated using chemical assays, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Oxygen radical absorbance capacity (ORAC), and biological model as 2,2'-azobis (2-aminopropane) dihydrochloride (AAPH) or Fe+3/Ascorbic acid (Fe+3/AsA) system mediated peroxidation of l-α-phosphatidylcholine aqueous dispersions stabilized by bile salts (BS) under simulated intestinal conditions (pH 7.4). McPC-EEVOO increased significantly the neutralization of DPPH radical and AAPH-derived radicals in ORAC assay more than α-tocopherol and BHT. The phospholipid stability increased by a factor of 33.6%, 34.8%, 19.3% and 10.7% for myrtle microwave assisted extraction (MAE) and conventional extraction (CE) extracts, α-tocopherol and BHT, respectively, as compared to the control (EVOO without enrichment) in Fe+3/AsA system. But a slightly additive effect was observed when AAPH system was used. Our observation showed that McPCs may interact positively with EVOO to inhibit phospholipid peroxidation, and thus, McPC-EEVOO could be a potential functional food.
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Affiliation(s)
- Sofiane Dairi
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Département de Microbiologie Appliquée et Sciences Alimentaires, Faculté des Sciences de la Nature et de la Vie, Université de Jijel, 18000 Jijel, Algeria
| | - Marie-Annette Carbonneau
- UMR 204 NUTRIPASS, University Institute of Clinical Research - 641, Av. Doyen Gaston Giraud, 34093 Montpellier Cedex5, France
| | | | - Hocine Remini
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
| | - Farid Dahmoune
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria.
| | - Omar Aoun
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria; Département de Biologie, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Khemis Miliana, 44225 Khemis Miliana, Algeria
| | - Amine Belbahi
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
| | - Céline Lauret
- UMR 204 NUTRIPASS, University Institute of Clinical Research - 641, Av. Doyen Gaston Giraud, 34093 Montpellier Cedex5, France
| | - Jean-Paul Cristol
- UMR 204 NUTRIPASS, University Institute of Clinical Research - 641, Av. Doyen Gaston Giraud, 34093 Montpellier Cedex5, France
| | - Khodir Madani
- Laboratoire Biomathématiques, Biophysique, Biochimie et de Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
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Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Dairi S, Madani K, Aoun M, Him JLK, Bron P, Lauret C, Cristol JP, Carbonneau MA. Antioxidative properties and ability of phenolic compounds of Myrtus communis leaves to counteract in vitro LDL and phospholipid aqueous dispersion oxidation. J Food Sci 2014; 79:C1260-70. [PMID: 24962212 DOI: 10.1111/1750-3841.12517] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 03/29/2014] [Indexed: 01/03/2023]
Abstract
UNLABELLED Antioxidant activities of Myrtus communis leaf phenolic compounds (McPCs) were investigated on 2,2'-9-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS(+) •) and oxygen radical absorbance capacity (ORAC) tests or on oxidation of biological models, human low-density lipoprotein (LDL) and phospholipid aqueous dispersion (L-α-phosphatidylcholine stabilized by bile salts). Two extraction techniques, microwave-assisted (MAE) and conventional (CE), were used to isolate McPCs, producing similar results of phenolic compound content. ABTS(+) • assay showed clearly that myrtle extracts exhibited a stronger scavenging effect than butylated hydroxyanisole and α-tocopherol, with a slight advantage for myrtle CE extract. In ORAC assay, the both McPC extracts were similarly less effective than the pure compounds as caffeic acid and myricitrin (myricetin 3-O-rhamnoside) but stronger than butylated hydroxytoluene. Moreover, myrtle CE and MAE extracts, and myricitrin were able to inhibit similarly the production of conjugated dienes and to prolong the lag phase (Tlag) during Cu(2+)-induced LDL oxidation with a dose-response effect. The cryo-electron microscopy observations on studied phospholipid dispersion stabilized by bile salts (BS) revealed the presence of bilayer vesicles and micelles. In 2,2'-azobis (2-amidinopropane) hydrochloride-induced phospholipid/BS oxidation, myrtle CE and MAE extracts gave similar effects to α-tocopherol and caffeic acid but myricitrin showed a higher protective effect than myrtle extracts. We showed also that no synergic or additive effect between α-tocopherol and myrtle extracts or caffeic acid in α-tocopherol-enriched phospholipid/BS dispersion, but myricitrin showed an additive effect and thus promoted the total antioxidant activity. These data showed that myrtle extract could be used as potential natural antioxidants, food stabilizers, or natural health products. PRACTICAL APPLICATION We show that microwave-assisted extraction could be an alternative method for plant phenolic compound recovery allowing important gain in time extraction.We report inhibition of low-density lipoprotein oxidation in vitro initiated by Cu(2+) ions. We report that myrtle extract may be a source of natural antioxidants to counteract phospholipid peroxidation as well as α-tocopherol.
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Affiliation(s)
- Sofiane Dairi
- Faculty of Nature and Life Sciences, 3BS Laboratory A. Mira Univ, Bejaia, 06000, Algeria; UMR 204 NUTRIPASS, - Univ., Inst. of Clinical Research - -641, Av. Doyen Gaston Giraud, 34093 Montpellier Cedex 5, France
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Carbonneau MA, Cisse M, Mora-Soumille N, Dairi S, Rosa M, Michel F, Lauret C, Cristol JP, Dangles O. Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests. Food Chem 2014; 145:701-9. [DOI: 10.1016/j.foodchem.2013.07.025] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 06/28/2013] [Accepted: 07/03/2013] [Indexed: 11/17/2022]
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Phytochemicals and Antioxidant Capacity from Nypa fruticans Wurmb. Fruit. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2013; 2013:154606. [PMID: 23710209 PMCID: PMC3654328 DOI: 10.1155/2013/154606] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 02/20/2013] [Accepted: 03/18/2013] [Indexed: 11/17/2022]
Abstract
Nypa fruticans Wurmb. is one of the important underutilized fruit of Malaysia, which lacks scientific attention. Total phenolics, flavonoid content, and antioxidant capacities from endosperm extracts of Nypa fruticans (unripe and ripe fruits) were evaluated. Endosperm extract of unripe fruits (EEU) exhibited the highest phenolics (135.6 ± 4.5 mg GAE/g), flavonoid content (68.6 ± 3.1 RE/g), and antioxidant capacity. Free radical scavenging capacity of EEU as assessed by 2-2'-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radicals showed inhibitory activity of 78 ± 1.2% and 85 ± 2.6%, respectively. Beta carotene bleaching coefficient of EEU was higher (2550 ± 123), when compared to endosperm extract of ripe fruits (1729 ± 172). Additionally, EEU exhibited high antioxidant capacity by phosphomolybdenum method and ferric reducing antioxidant power values. Eight phenolic compounds from Nypa fruticans endosperm extracts were identified and quantified by ultra-high-performance liquid chromatography. Chlorogenic acid, protocatechuic acid, and kaempferol were the major phenolic compounds. Thus this fruit could be used as a potential source of natural antioxidant.
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