دورية أكاديمية
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Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion.

التفاصيل البيبلوغرافية
العنوان: Antioxidant activity of chia flour as a food supplement in a cellular model: Repercussions of processing and in vitro digestion.
المؤلفون: Lucini Mas A; Instituto 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., Sabatino ME; Instituto de Ciencia y Tecnología de Alimentos Córdoba. (ICYTAC-CONICET) SeCyT - Universidad Nacional de Córdoba, Córdoba, Argentina., Theumer MG; Centro 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, Argentina., Wunderlin DA; Instituto 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., Baroni MV; Instituto 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.
المصدر: Heliyon [Heliyon] 2024 Jan 05; Vol. 10 (1), pp. e24125. Date of Electronic Publication: 2024 Jan 05 (Print Publication: 2024).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Elsevier Ltd Country of Publication: England NLM ID: 101672560 Publication Model: eCollection Cited Medium: Print ISSN: 2405-8440 (Print) Linking ISSN: 24058440 NLM ISO Abbreviation: Heliyon Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: London : Elsevier Ltd, [2015]-
مستخلص: 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.
Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(© 2024 Published by Elsevier Ltd.)
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فهرسة مساهمة: Keywords: Antioxidant enzymes; Biological activity; Polyphenols; Reactive oxygen species; Reduced glutathione; Vegetal ingredients
تواريخ الأحداث: Date Created: 20240116 Latest Revision: 20240117
رمز التحديث: 20240117
مُعرف محوري في PubMed: PMC10788807
DOI: 10.1016/j.heliyon.2024.e24125
PMID: 38226208
قاعدة البيانات: MEDLINE
الوصف
تدمد:2405-8440
DOI:10.1016/j.heliyon.2024.e24125