Effect of in vitro digestion of yerba mate (Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

Boaventura, Brunna Cristina Bremer; Amboni, Renata Dias de Mello Castanho; Silva, Edson Luiz da; Prudêncio, Elane Schwinden; Pietro, Patrícia Faria Di; Malta, Luciana Gomes; Polinati, Renata Madureira; Liu, Rui Hai

doi:10.1016/j.foodres.2015.05.004

Cited by 36 publications

(34 citation statements)

References 36 publications

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“…Also, peak 1, peak 2 and peak 5 almost disappeared after the in vitro digestion. Such results suggested that BLF was not stable under digestion condition, which was also in accordance with findings in other studies [12, 22]. This might be associated with (a) the interaction between flavonoids and other components, such as digestive enzymes [23]; (b) the conversion of phenolics into other unknown or undetected compounds under dramatic pH changes.…”

Section: Resultssupporting

confidence: 90%

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

et al. 2016

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Oxidative stress is highly associated with the development of cardiovascular diseases and cancer and has drawn great attention. Natural products suggest a potential role in prevention of these disorders. The aim of this study was to investigate the antioxidant and anti-cancer properties of Chinese bayberry leaves (Myrica rubra Sieb. et Zucc.) flavonoids (BLF) comprehensively through the combination of in vitro digestion, chemical and cellular antioxidant assays. Based on the LC/MS data, the major flavonoids of BLF were myricitrin and quercetin 3-rhamnoside. BLF owned strong chemical and cellular antioxidant activity (CAA) with its CAA value at 4253.884 ± 435.366 μmol of QE/100 g DW. After the in vitro digestion, the total flavonoids content, myricitrin and quercetin 3-rhamnoside decreased significantly (P < 0.05). Lower levels of the total flavonoid content and cellular uptake of myricitrin and quercetin 3-rhamnoside might contribute to the lower CAA value of digested BLF (DBLF). However, DBLF still owns considerable chemical antioxidant activities and CAA compared with many plants. Furthermore, both BLF and DBLF exhibited dose-dependent relationship against HepG2 proliferation. Taken together, BLF has a great potential to be developed as a natural antioxidant for promoting public health.

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Section: Resultssupporting

confidence: 90%

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

et al. 2016

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“…These final contents represent reductions of 33%, 24% and 20%, respectively. This behaviour is in agreement with the findings of a previous study (Boaventura et al, 2015) and indicates that the transformation of the phenolic compounds may be influenced by pH changes and by interactions with other constituents during in vitro digestion. After colonic fermentation, no significant alterations in the total phenolic compounds were observed in chimarrão and tererê, while in mate tea, total phenolic compounds decreased by 34.64 ± 0.20 mg/g lyophilisate, what represents a reduction of 33%.…”

Section: Effects Of In Vitro Digestion and Colonic Fermentation On Thsupporting

confidence: 92%

“…Although the decreases in the antioxidant activities were statistically significant (p 0.05) in several cases, the extracts maintained their antioxidant properties. The reduction of the antioxidant activities of green and toasted yerba mate after in vitro gastrointestinal digestion has been previously reported (Boaventura et al, 2015;Koehnlein et al, 2016).…”

Section: Effects Of In Vitro Digestion and Colonic Fermentation On Thmentioning

confidence: 93%

“…Studies mimetizing the digestion process have shown that the content of bioactive compounds is modified when passing through the various compartments of the gastrointestinal tract as consequence of pH alterations, enzymatic actions, and the metabolic activity of the intestinal microbiota (Boaventura et al, 2015;Correa-Betanzo et al, 2014). Time and temperature of digestion can further influence the final outcome in both qualitative and quantitative terms.…”

Section: Introductionmentioning

confidence: 99%

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Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

et al. 2017

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a b s t r a c tYerba mate (Ilex paraguariensis) is a plant that grows naturally in South America. From its leaves and thin stems different kinds of beverages are prepared (chimarrão, tererê and tea mate), all of them rich in bioactive substances. The aim of this study was to evaluate the influence of in vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on the antioxidant, antimicrobial and antitumoral activities of the yerba mate beverages. The phenolic chromatographic profile revealed that both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-Odicaffeoylquinic acid and 5-O-caffeoylquinic acid in the preparations. However, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid and salvianolic acid I were only barely affected in all preparations. Despite the decrease in the phytochemicals content, yerba mate beverages maintain their functional properties such as antioxidant, antibacterial and antitumoral activities.

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“…paraguariensis (de Mejía et al, 2010, Boaventura et al, 2015a remain scarce. Besides, to the author's knowledge, there are no previous reports differentiating between individual parts of the plant, i.e., leaves and stems.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

Souza¹,

Corrêa²,

Barros

et al. 2015

Food Research International

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Leaves, stems and whole plant of Ilex paraguariensis (yerba mate) were characterized in terms of their chemical composition and biological activities in order to determine which part of the plant is more interesting to develop bioactive formulations. The yerba mate samples contain at least five free sugars, five organic acids, eighteen fatty acids, one tocopherol, nine hydroxycinnamoyl derivatives and two flavonols. The leaves extract revealed the highest antioxidant activity, correlating with its highest levels of phenolic compounds. By contrast, the stems extract showed the highest antiinflammatory potential and was also the most potent against MCF-7 and HepG2 cell lines, probably due to the presence of other phytochemicals. The absence of hepatotoxicity of the extracts was confirmed in porcine liver primary cells. Although the yerba mate extracts have been widely studied, this report shows for the first time the distinct potentialities of each individual part of the plant.

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Effect of in vitro digestion of yerba mate (Ilex paraguariensis A. St. Hil.) extract on the cellular antioxidant activity, antiproliferative activity and cytotoxicity toward HepG2 cells

Cited by 36 publications

References 36 publications

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

Phytochemicals and bioactive properties of Ilex paraguariensis: An in-vitro comparative study between the whole plant, leaves and stems

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