Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion
Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric aci...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024001567 |
| _version_ | 1797336916249542656 |
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| author | Agustin Lucini Mas María Eugenia Sabatino Martin Gustavo Theumer Daniel Alberto Wunderlin María Verónica Baroni |
| author_facet | Agustin Lucini Mas María Eugenia Sabatino Martin Gustavo Theumer Daniel Alberto Wunderlin María Verónica Baroni |
| author_sort | Agustin Lucini Mas |
| collection | DOAJ |
| description | Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food's antioxidant properties. |
| first_indexed | 2024-03-08T09:01:51Z |
| format | Article |
| id | doaj.art-c4042540b58d472b8a4688c8c2d0e045 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-08T09:01:51Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-c4042540b58d472b8a4688c8c2d0e0452024-02-01T06:34:37ZengElsevierHeliyon2405-84402024-01-01101e24125Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestionAgustin Lucini Mas0María Eugenia Sabatino1Martin Gustavo Theumer2Daniel Alberto Wunderlin3María Verónica Baroni4Instituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC-CONICET) SeCyT - Universidad Nacional de Córdoba, Córdoba, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC-CONICET) SeCyT - Universidad Nacional de Córdoba, Córdoba, ArgentinaCentro de Investigaciones en Bioquímica Clínica e Inmunología (CIBICI), UNC, CONICET, Departamento de Bioquímica Clínica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Haya de la Torre y Medina Allende, Ciudad Universitaria, Córdoba, X5000HUA, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC-CONICET) SeCyT - Universidad Nacional de Córdoba, Córdoba, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC-CONICET) SeCyT - Universidad Nacional de Córdoba, Córdoba, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba, Argentina; Corresponding author. ICYTAC, CONICET-Universidad Nacional de Córdoba Dto. Qca. Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba Medina Allende y Haya de la Torre, Ciudad Universitaria, 5000, Córdoba, Argentina.Food processing and digestion can alter bioactive compound composition of food, affecting their potential biological activity. In this study, we evaluated the direct and protective antioxidant effects of polyphenols extracted from defatted chia flour (DCF) (salviaflaside, rosmarinic and fertaric acid as major compounds), sweet cookies supplemented with DCF (CFC) (same major compounds), and their digested fractions (rosmarinic acid, salviaflaside, fertaric and salvianolic E/B/L acid as major compounds) in HepG2 cells in basal and in oxidative stress conditions. DCF showed protective antioxidant effects by decreasing reactive oxygen species (ROS) and protein oxidation products (POP) while increasing reduced glutathione (GSH). Additionally, CFC revealed similar protective effects and even showed enhanced modulation of the antioxidant system due to the activation of antioxidant enzymes. However, the digested fractions only decreased ROS, indicating continued antioxidant effects. This study underscores the importance of evaluating manufacturing and digestion effects to confirm a food's antioxidant properties.http://www.sciencedirect.com/science/article/pii/S2405844024001567PolyphenolsVegetal ingredientsBiological activityAntioxidant enzymesReactive oxygen speciesReduced glutathione |
| spellingShingle | Agustin Lucini Mas María Eugenia Sabatino Martin Gustavo Theumer Daniel Alberto Wunderlin María Verónica Baroni Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion Heliyon Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione |
| title | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_full | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_fullStr | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_full_unstemmed | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_short | Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion |
| title_sort | antioxidant activity of chia flour as a food supplement in a cellular model repercussions of processing and in vitro digestion |
| topic | Polyphenols Vegetal ingredients Biological activity Antioxidant enzymes Reactive oxygen species Reduced glutathione |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024001567 |
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