Inhibitory Effect of Catechin-Rich Açaí Seed Extract on LPS-Stimulated RAW 264.7 Cells and Carrageenan-Induced Paw Edema

Abstract

Açaí berry is a fruit from the tree commonly known as açaízeiro (Euterpe oleracea Mart.) originated from the Amazonian region and widely consumed in Brazil. There are several reports of the anti-inflammatory activity of its pulp and few data about the seed’s potential in inflammation control. This work aimed to evaluate the effect of catechin-rich açaí extract on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells and carrageenan-induced paw edema. The treatment with E. oleracea ethyl acetate extract (EO-ACET) was used in an in vitro model performed with macrophages stimulated by LPS, in which pro-inflammatory markers were evaluated, and in an in vivo model of acute inflammation, in which edema inhibition was evaluated. EO-ACET showed an absence of endotoxins, and did not display cytotoxic effects in RAW 264.7 cells. LPS-stimulated cells treated with EO-ACET displayed low levels of nitrite and interleukins (IL’s), IL-1β, IL-6 and IL-12, when compared to untreated cells. EO-ACET treatment was able to inhibit carrageenan-induced paw edema at 500 and 1000 mg/kg, in which no acute inflammatory reaction or low mast cell counts were observed by histology at the site of inoculation of λ-carrageenan. These findings provide more evidence to support further studies with E. oleracea seeds for the treatment of inflammation.

Antitumor Effect of Açaí (Euterpe oleracea Mart.) Seed Extract in LNCaP Cells and in the Solid Ehrlich Carcinoma Model

“…The chemical profile of the four extracts obtained in the study was derived by LC/MS analyses and allowed the identification of the substances by comparison with literature data, based both on the molecular masses found and on the retention times observed in each chromatogram. The evaluation of the anthocyanidin composition in the different açaí extracts demonstrated variability, both in the type and in the concentration of these substances according to the part of the plant, corroborating previous reports of the E. oleracea chemical profile [13,22]. In the chromatographic analysis of açaí seed extract, the major compounds identified were (+)-catechin, caffeic acid-3-glucoside, and (−)-epicatechin, compounds whose antioxidant, anti-inflammatory, and anticarcinogenic activities have Mice without tumor induction (Sham; n = 6); mice with tumors treated with saline (CTL−; n = 6); mice with tumors treated with cyclophosphamide (CTL+); and mice with tumors treated with 100 (SE100; n = 6), 200 (SE200; n = 4), or 400 mg/kg (SE400; n = 5) seed extract.…”

“…Another set of findings is related to preliminary toxicological analyses to determine the safety of the E. oleracea seed extract. In the literature, there are studies using 300 mg/kg/day of açaí seed extract rich in proanthocyanidins for 12 weeks [53], and our group already used a single treatment dose of 1000 mg/kg of catechin-rich açaí seed extract similar to that used in this research [22], with the observation of no toxicity. In addition, catechin, the major compound in açaí seed extract, also has studies reporting its low potential for toxicity induction.…”

Açaí (Euterpe oleracea Mart.) Seed Oil and Its Nanoemulsion: Chemical Characterisation, Toxicity Evaluation, Antioxidant and Anticancer Activities

“…Its extract has shown inhibition of weight gain, hepatic steatosis, fat and liver mass, and oxidative stress in male mice models of the C57BL strain [12]. Furthermore, the extract exhibits cholesterol inhibition [13], anti-inflammatory and immunomodulatory effects [14], treatment of cardiovascular lesions [15], cytotoxic effects in breast cancer [16,17], cardiovascular remodeling effects [18], neuroprotective roles [19], antitumour effects in prostate cancer [20], and a preventive effect in the treatment of Erlich tumours in pre-clinical studies [21].…”

Muscle Support Supplement by APOC, Medical Food EP1 (Cacao Advanced®): Systematic Review and Meta-Analysis Exploring the Supplement’s Main Ingredient, the Cacao Flavanol l-Epicatechin and its Relationship Between the Follistatin to Myostatin Ratio

“…EPI, a bioactive component of ordinary food, is the only discovered dietary FST inducer and MSTN inhibitor [McDonald, 2018]. EPI is found in foods including beans [de Pascual-Teresa et al, 2000], peaches, green tea [Ding et al 1999], barley [Yin, 2022], Açaí [ Xavier, 2021], vinegar [Natera, 2003], but most notably Cacao beans [ Dark chocolate 70.36 0.07% [14] Broad been pod, raw 37.55 0.038% [7] Broad been seeds, raw 22.51 0.023% [15] Blackberry, fresh 18.08 0.018% [15] Milk chocolate 12.61 0.013% [15] Black grapes, fresh 8.64 0.009% [15] Red raspberry, fresh 8.26 0.008% [15] Fresh green bean, raw 6.06 0.006% [16] Apricot, raw 6.06 0.006% [15] Sweet cherries 5.45 0.005% [7] Plum, fresh 4.45 0.00445% [7] Peach, raw 4.35 0.00435% [7] Cranberry, fresh 4.20 0.0042% [15] Pear, fresh 3.70 0.0037% [15] Nectarine, raw 2.39 * 0.0024% [17] Blueberry, fresh 1.11 0.0011% [15] Green grapes, fresh 1.02 0.001% [15] Cashew nut, raw 0.90 0.0009% [18] Pistachio, raw 0.80 0.0008% [18] Pecan nut, raw 0.80 0.0008% [18] Cloudberry, fresh 0.80 0.0008% [19] Avocado, raw 0.56 0.00056% [15] Rhubarb 0.51 0.00051% [15] Blackcurrant, fresh 0.47 0.00047% [15] Kiwi fruit 0.45 0.00045% [15] Lentils, raw 0.41 0.00041% [7] Almond, raw 0.30 0.0003% [18] Banana, raw 0.20 0.0002% [18] Redcurrant, fresh 0.19 0.00019% [7] Common bean, raw 0.14 0.00014% [7] Pomegranate 0.08 0.00008%…”