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Ozel‐Tasci C, Gulec S. Golden thistle ( Scolymus hispanicus L.) hydromethanolic extracts ameliorated glucose absorption and inflammatory markers in vitro. Food Sci Nutr 2023; 11:7974-7984. [PMID: 38107090 PMCID: PMC10724633 DOI: 10.1002/fsn3.3716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 12/19/2023] Open
Abstract
Golden thistle (GT, Scolymus hispanicus L.) is an edible plant native to the Mediterranean. Several activities have been reported for the GT, as it is used for traditional medicinal purposes in some cultures. In this study, we aimed to investigate the effects of GT crude extract on phenolic bioavailability, antidiabetic, and anti-inflammatory activities by using colonic epithelium (CaCo-2) and murine macrophage (RAW 264.7) cell lines. The CaCo-2 cells were grown on the bicameral membrane system for intestinal bioavailability and glucose efflux. Lipopolysaccharide (LPS, 0.5 μg/mL) was used to induce systemic inflammation on RAW 264.7. The inflammatory medium of RAW 264.7 cells was given to Caco-2 cells to mimic colonic inflammation. Our results showed that 5-o-caffeoylquinic acid had an apparent permeability of (1.82 ± 0.07) × 10-6 cm/s after 6 h. The extract lowered the glucose efflux by 39.4%-42.6%, in addition to the reductions in relative GLUT2 mRNA expressions by 49%-66% in pre- and co-treatments (p < .05). Decreases in systemic inflammation markers of nitric oxide, tumor necrosis factor-alpha, and interleukin-6 (IL-6) were also detected in 30%-45% range after pre-treatments with the GT extract (p < .05). Lastly, colonic inflammation markers of IL-6 and IL-8 were reduced by 8.7%-19.5% as a result of GT pre-treatments (p < .05). Thus, an in vitro investigation of GT extract revealed promising results on antidiabetic and anti-inflammatory activities.
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Affiliation(s)
- Cansu Ozel‐Tasci
- Department of Food Engineering, Molecular Nutrition and Cell Physiology LaboratoryIzmir Institute of TechnologyUrlaIzmirTurkey
| | - Sukru Gulec
- Department of Food Engineering, Molecular Nutrition and Cell Physiology LaboratoryIzmir Institute of TechnologyUrlaIzmirTurkey
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Sergio L, Di Venere D, Gonnella M, D’Imperio M, Baruzzi F, Pinto L, Boari F, Cantore V, Candido V. Quality and Safety of Ready-to-Eat Golden Thistle ( Scolymus hispanicus L.): A New Product for Traditional Italian Dishes. PLANTS (BASEL, SWITZERLAND) 2023; 12:1622. [PMID: 37111846 PMCID: PMC10144175 DOI: 10.3390/plants12081622] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Golden thistle (Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and 'sous vide', and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and 'sous vide' resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in 'sous vide' cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, 'sous vide' resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in 'sous vide' samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life.
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Affiliation(s)
- Lucrezia Sergio
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Donato Di Venere
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Maria Gonnella
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Massimiliano D’Imperio
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Francesca Boari
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Vito Cantore
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola 122/O, 70126 Bari, Italy; (L.S.); (M.G.); (M.D.); (F.B.); (L.P.); (V.C.)
| | - Vincenzo Candido
- Department of European and Mediterranean Cultures, University of Basilicata, Via Lanera, 10, 75100 Matera, Italy;
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