Native Chilean Berries Preservation and In Vitro Studies of a Polyphenol Highly Antioxidant Extract from Maqui as a Potential Agent against Inflammatory Diseases

Abstract

The best conservation method for native Chilean berries has been investigated in combination with an implemented large-scale extract of maqui berry, rich in total polyphenols and anthocyanin to be tested in intestinal epithelial and immune cells. The methanolic extract was obtained from lyophilized and analyzed maqui berries using Folin–Ciocalteu to quantify the total polyphenol content, as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) to measure the antioxidant capacity. Determination of maqui’s anthocyanins profile was performed by ultra-high-performance liquid chromatography (UHPLC-MS/MS). Viability, cytotoxicity, and percent oxidation in epithelial colon cells (HT-29) and macrophages cells (RAW 264.7) were evaluated. In conclusion, preservation studies confirmed that the maqui properties and composition in fresh or frozen conditions are preserved and a more efficient and convenient extraction methodology was achieved. In vitro studies of epithelial cells have shown that this extract has a powerful antioxidant strength exhibiting a dose-dependent behavior. When lipopolysaccharide (LPS)-macrophages were activated, noncytotoxic effects were observed, and a relationship between oxidative stress and inflammation response was demonstrated. The maqui extract along with 5-aminosalicylic acid (5-ASA) have a synergistic effect. All of the compiled data pointed out to the use of this extract as a potential nutraceutical agent with physiological benefits for the treatment of inflammatory bowel disease (IBD).

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

“…This is based on the health-protective properties of berries, namely maqui berry (Aristotelia chilensis (Mol.) Stunz), a native plant from Chile and Argentina particularly studied as a potential healthy food ingredient [12,13]. The functional capacity of this berry has been related to its high anthocyanin concentration, which is partially responsible for its antioxidant and anti-inflammatory capacity [14], in addition to cardio or neuroprotective effects [15] as well as preventing chronic degenerative diseases such as obesity [16] or cancer [17,18].…”

A Comprehensive Literature Review on Cardioprotective Effects of Bioactive Compounds Present in Fruits of Aristotelia chilensis Stuntz (Maqui)

“…Maqui berries have shown better results against different in vitro tests of antioxidant activity [ 68 ]. A new drink based on lemon juice and Maqui has been compared against other mixtures with açai and blackthorn.…”

Comparative Study of Metabolomic Profile and Antioxidant Content of Adult and In Vitro Leaves of Aristotelia chilensis

“…The screening of phenolic compounds from methanolic extracts obtained from in vitro (samples: 1 and 2) and ex vitro (samples: spring apical, winter apical, spring basal and winter basal) by HPLC-DAD-ESI/MS n showed a HPLC-UV chromatogram (280 and 350 nm) (Figures 1 and 2) where the peaks detected were derivatives of galloyl acids (1, 2 and 4), caffeoyl quinic acids (3 and 5), ellagitannins (6)(7)(8), ellagic acids (9, 10, 12, 13 and 15) and flavonoid-derivatives (11,14,(16)(17)(18)(19)(20)(21)(22)(23) according to their UV spectra and MS data.…”

“…In a previous study, its cultivation extends from the region of Coquimbo to the Aysén region, including the Juan Fernández Islands [ 1 ]. A. chilensis , known as maqui, has been recognized for its beneficial effects on human health due to its antioxidant [ 2 ], anti-tumoral [ 3 , 4 ], cardioprotective [ 5 ], anti-inflammatory [ 6 , 7 ], anti-hemolytic [ 8 ] and anti-diabetics properties [ 9 ], as well as for its antiplatelet effect [ 10 ]. These biological activities are mainly attributed to its small fruits, containing high levels of polyphenols, particularly a wide variety of phenolic compounds such as phenolic acids, anthocyanins, pro-anthocyanidins and alkaloids [ 11 ].…”