Evaluation of onion as a functional ingredient in the prevention of metabolic impairments associated to diet-induced hypercholesterolaemia using a multiplatform approach based on LC-MS, CE-MS and GC-MS

Abstract

Available online A B S T R A C TThe preventive and modulating effects of onion in metabolites affected by a highcholesterol diet and related to molecular pathway dysfunction were examined. Plasma obtained from 24 male Wistar rats after seven weeks of experimental feeding was analysed through a non-targeted multiplatform metabolomics approach based on LC-MS, CE-MS and GC-MS methods. A cross-comparison of the three metabolic profiles [I) control (C) group, II) highcholesterol (HC) group and III) high-cholesterol enriched with onion (HCO) group] pointed out two sulphur metabolites, S-methyl-L-cysteine and S-methylcysteine sulphoxide, as markers of onion intake and evidenced the possibilities to regulate key metabolites. Thus, the methylation cycle, arginine and tryptophan pathways, the modulation of 3-methylhistidine, as well as the routes involved in the glycerophospholipids transformation have been highlighted. This study suggests that onion's biologically active compounds take a prominent role in ameliorating hypercholesterolaemia and related complications through the regulation of altered metabolic pathways.

Metabolomic Fingerprinting in the Comprehensive Study of Liver Changes Associated with Onion Supplementation in Hypercholesterolemic Wistar Rats

“…Moreover, the same rats and experimental design was used to elucidate the differential plasma pattern induced by the HC diet and the influence of the onion ingredient [18]. This metabolic screening indicated specific metabolites and related metabolic pathways, which have encouraged the development of multiplatform metabolic fingerprinting of liver tissues.…”

“…The natural antioxidant and anti-inflammatory potential of this onion ingredient has been previously demonstrated in vitro, indicating that it possess a strong antioxidant and free radical scavenging capacity [ 12 ]. Moreover, the same rats and experimental design was used to elucidate the differential plasma pattern induced by the HC diet and the influence of the onion ingredient [ 18 ]. This metabolic screening indicated specific metabolites and related metabolic pathways, which have encouraged the development of multiplatform metabolic fingerprinting of liver tissues.…”

“…In parallel to these changes, the polyamine formation would have been altered as indicated by the down-regulation of spermine, spermidine and S -adenosyl-methionine found in both the HC and HCO groups. In this sense, the regulation of amino acids and polyamines differs from that found in plasma, which showed an up-regulation produced by the consumption of the HC diet in most amino acids and polyamines detected [ 18 , 24 ]. These patterns would suggest an alteration in the arginine metabolism and amino acid transport across membranes motivated by the HC feeding [ 35 ].…”

Effects of onion bulb processing conditions on drying characteristics, physicochemical and functional properties profile of onion (Allium cepa L.) powder

“…Consequently, consumers have becoming more demanding in nutritious and health‐promoting foods resulting in the increase of fruit and vegetables intake (McSweeney & Seetharaman, 2014), and food processors are looking for method which ensure these qualities (Mbondo, Owino, Ambuko, & Sila, 2018). It is therefore crucial to develop appropriate processing methods which convert fruits and vegetables into functional products while preserving their natural occurring bioactive compounds (González‐Peña et al., 2015), and easing their supplementation into food as well. This requires both to identify the appropriate bioactive compounds source and the proper processing methods and conditions which ensure their preservation or minimize their losses.…”

“…Beside, onion also serves as potential medicinal purposes for cardiovascular disease, cancer, cataract, thrombolis, blood pressure and headache, anemia, urinary disorders, bleeding piles, and teeth disorders (Albishi, Johna, Al‐Khalifa, & Shahidi, 2013; Mitra et al., 2012; Beretta et al., 2017). Moreover, onion is suspected to show antioxidant, antidiabetic, antitumor, antihypercholesterolemia, antiulcer, platelet anti‐aggregating, natural antibrowning properties, and to be a good appetizer and food digester (González‐Peña et al., 2015; Goudra et al., 2018; Hussein et al., 2018; Lee, Seo, Rhee, & Kim, 2016). These numerous properties are presented onion as a good candidate for designing functional foods.…”