Ex Vivo and In Vitro Antiaging and Antioxidant Extract Activity of the Amelanchier ovalis from Siberia

Abstract

Phenolic acids are biologically active substances that prevent aging and age-related diseases, e.g., cancer, cardiovascular diseases, Alzheimer’s disease, Parkinson’s disease, etc. Cellular senescence is related to oxidative stress. The Siberian Federal District is rich in medicinal plants whose extracts contain phenolic acids. These plants can serve as raw materials for antiaging, antioxidant food supplements, and Amelanchier ovalis is one of them. In the present research, we tested the phytochemical profile of its extract for phenolic acids. Its geroprotective and antioxidant properties were studied both ex vivo and in vitro using Saccharomyces cerevisiae Y-564 as a model organism. The chromotographic analysis revealed gallic, p-hydroxybenzoic, and protocatechuic acids, as well as derivatives of chlorogenic and gallic acids. The research involved 0.25, 0.5, and 1.0 mg/mL extracts of Amelanchier ovalis, all of which increased the growth and lifespan of yeast cells. In addition, the extracts increased the survival rate of yeast under oxidative stress. An in vitro experiment also demonstrated the antioxidant potential of Amelanchier ovalis against ABTS radicals. Therefore, the Amelanchier ovalis berry extract proved to be an excellent source of phenolic acids and may be recommended as a raw material for use in antioxidant and geroprotective food supplements.

From the Wild to the Field: Documentation, Propagation, Pilot Cultivation, Fertilization, and Phytochemical Evaluation of the Neglected and Underutilized Amelanchier ovalis Medik. (Rosaceae)

“…The results of the NMR spectrometry corresponded to the observed composition of the extracts in terms of antioxidant potency. Existing literature concerning the phytochemical composition of A. ovalis corroborates the current results, reporting the presence of phenolic acids (both hydroxybenzoic and hydroxycinnamic derivatives), depsides (such as chlorogenic acid), flavonol glycosides (mainly quercetin-type), and anthocyanins (mainly cyanidin-type) [29][30][31][32]65]. In a previous study [30], mature A. ovalis fruits were found to contain the highest content of total polyphenols (356.20 mg 100 g −1 ) among the examined species (A. alnifolia, A. ovalis, and A. canadensis), especially in terms of total anthocyanin (203.23 mg 100 g −1 ) and total flavonol (33.26 mg 100 g −1 ) content.…”

“…Phenolic compounds are known to be potent antioxidants due to the presence of one or more phenol rings, alongside other functional groups, such as hydroxyl (-OH) or carboxyl (-COOH) groups, which enable polyphenols to act as radical scavengers, metal cation chelators, and hydrogen donors. Depending on their specific chemical structures, the antioxidant activity of the different classes of polyphenols can vary [31,59,63]. Differences in the chemical structure of phenols also affect the results of the Folin-Ciocalteu assay, as reported previously [64].…”

“…In a previous study [30], mature A. ovalis fruits were found to contain the highest content of total polyphenols (356.20 mg 100 g −1 ) among the examined species (A. alnifolia, A. ovalis, and A. canadensis), especially in terms of total anthocyanin (203.23 mg 100 g −1 ) and total flavonol (33.26 mg 100 g −1 ) content. Moreover, some studies [31] report the strong radical scavenging activity of the Siberian A. ovalis berry extract as evaluated in vitro employing the ABTS assay, as well as its ex vivo activity against H 2 O 2 -induced oxidative stress in Saccharomyces cerevisiae Y-564 yeast. The current results on the antioxidant profile of Greek A. ovalis in different plant organs may suggest that the synthesis and transport of secondary metabolites with antioxidant activity may be systemic (of a whole-plant nature), at least for young, developing tissues.…”

“…The fruit taste is relatively mild due to its low acid and sugar content. However, its fruits are pleasantly edible and are associated with high nutritional and antioxidant value stemming from high levels of phenolic acids, anthocyanins, and flavonols [29][30][31]. A. ovalis is rather neglected and underutilized compared to the closely related North American A. alnifolia (Nutt.)…”

Study of the Effect of Baicalin from Scutellaria baicalensis on the Gastrointestinal Tract Normoflora and Helicobacter pylori

“…Probiotics are live, non-pathogenic microorganisms that can normalize the work of the microbiota of the gastrointestinal tract and the entire host organism as a whole [16]. It is known that the mechanism of action of a number of probiotic strains on H. pylori is due to the production of peptides and non-peptide substances that inhibit the growth and adhesion of the pathogenic strain [5,17,18]. Probiotics are known to inhibit H. pylori attachment to human gastric epithelial cell lines, suppress the inflammatory processes associated with this infection, and inhibit the growth of antibiotic-resistant H. pylori [19].…”