Beneficial Anti-Platelet and Anti-Inflammatory Properties of Irish Apple Juice and Cider Bioactives

Abstract

Several bioactives from fruit juices and beverages like phenolics, nucleotides and polar lipids (PL) have exhibited anti-platelet cardio-protective properties. However, apple juice and cider lipid bioactives have not been evaluated so far. The aim of this study was to investigate the anti-platelet and anti-inflammatory effects and structure activity relationships of Irish apple juice and Real Irish cider lipid bioactives against the platelet-activating factor (PAF)- and adenosine diphosphate (ADP)-related thrombotic and inflammatory manifestations in human platelets. Total Lipids (TL) were extracted from low, moderate and high in tannins apple juices and from their derived-through-fermentation cider products, as well as from commercial apple juice and cider. These were separated into neutral lipids (NL) and PL, while all lipid extracts were further assessed for their ability to inhibit aggregation of human platelets induced by PAF and ADP. In all cases, PL exhibited the strongest anti-platelet bioactivities and were further separated by high-performance liquid chromatography (HPLC) analysis into PL subclasses/fractions that were also assessed for their antiplatelet potency. The PL from low in tannins apple juice exhibited the strongest antiplatelet effects against PAF and ADP, while PL from its fermented cider product were less active. Moreover, the phosphatidylcholines (PC) in apple juices and the phosphatidylethanolamines (PE) in apple ciders were the most bioactive HPLC-derived PL subclasses against PAF-induced platelet aggregation. Structural elucidation of the fatty acid composition by gas chromatography mass spectra (GCMS) analysis showed that PL from all samples are rich in beneficial monounsaturated fatty acids (MUFA) and omega 3 (n-3) polyunsaturated fatty acids (PUFA), providing a possible explanation for their strong anti-platelet properties, while the favorable low levels of their omega-6/omega-3 (n-6/n-3) PUFA ratio, especially for the bioactive PC and PE subclasses, further support an anti-inflammatory cardio-protective potency for these apple products. In conclusion, Irish apple juice and Real Irish cider were found to possess bioactive PL compounds with strong antiplatelet and anti-inflammatory properties, while fermentation seems to be an important modulating factor on their lipid content, structures and bioactivities. However, further studies are needed to evaluate these effects.

Anti-Inflammatory and Anti-Platelet Properties of Lipid Bioactives from Apple Cider By-Products

“…According to the food and agriculture data of the food and agriculture organization of the united nations (FAOSTAT), apple is considered to be one of the most highly consumed fruits worldwide due to its nutritional value and being easily accessible throughout the year. Although apples and apple products are not a food source with high lipid content, the fruit and the food products (apple juice and cider) derived from it have recently been found to contain small amounts of bioactive PLs that have demonstrated similar anti-inflammatory and anti-platelet properties that have been shown in other healthy foods and beverages [ 7 ]. Nevertheless, during the processing of apples into apple products such as juice, cider, and vinegar, there is a large amount of waste product in the form of apple pomace.…”

“…Apple pomace is composed mainly of carbohydrates, fiber, protein, lipids, and ash [ 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. These nutrients are primarily attributed to the skin and flesh (95%) [ 8 ].…”

“…Nevertheless, the hydrophilic compounds found in apples and in apple juice and their cider products have shown no significant effects against thromboinflammation and platelet aggregation induced either by PAF or ADP [ 7 , 17 ]. On the other hand, several hydrophilic/lipid bioactive compounds have recently been found in apple products such as apple juice and cider [ 7 ].…”

“…Nevertheless, the hydrophilic compounds found in apples and in apple juice and their cider products have shown no significant effects against thromboinflammation and platelet aggregation induced either by PAF or ADP [ 7 , 17 ]. On the other hand, several hydrophilic/lipid bioactive compounds have recently been found in apple products such as apple juice and cider [ 7 ]. In both apple juice and apple cider derived from several apple varieties, the PLs and especially their subclasses of phosphatidylcholines (PCs) and phosphatidylethanolamines (PEs) exhibited potent anti-platelet and anti-inflammatory properties in human cells [ 7 ].…”

“…On the other hand, several hydrophilic/lipid bioactive compounds have recently been found in apple products such as apple juice and cider [ 7 ]. In both apple juice and apple cider derived from several apple varieties, the PLs and especially their subclasses of phosphatidylcholines (PCs) and phosphatidylethanolamines (PEs) exhibited potent anti-platelet and anti-inflammatory properties in human cells [ 7 ]. Nevertheless, apple cider by-products (ACBPs) from apple varieties used for producing apple juice/cider have not yet been studied for containing lipid bioactives with anti-inflammatory and anti-platelet benefits against the PAF and ADP pathways and platelet aggregation, providing a rationale for commencing an evaluation for these apple by-products too as sustainable sources of lipid bioactives.…”