Phytochemical profiles and cellular antioxidant activity of Malus doumeri (bois) chevalier on 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP)-induced oxidative stress

Wen, Li; Zheng, Guiqing; You, Lijun; Abbasi, Arshad Mehmood; Li, Tong; Fu, Xiong; Liu, Rui Hai

doi:10.1016/j.jff.2016.06.004

Cited by 23 publications

(7 citation statements)

References 59 publications

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“…Similar to MG, the extracts at different concentrations showed the ability to quench peroxyl radical-induced oxidation; furthermore, a concentration-dependent trend was shown by Kent and Ataulfo varieties (P < 0.001). Similar to our study, Wen et al 33 reported a concentration-dependent response. Differences between this study and ours could be due to the different phenolic composition of the plant material.…”

Section: Chemical Antioxidant Capacitysupporting

confidence: 92%

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

et al. 2019

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BACKGROUND Mango bark is an important agro‐industrial residue from mango pruning. In traditional medicine, the aqueous extract from mango bark (MBE) has been used in ethnomedicine for the treatment of many diseases. However, there is scarce information using cellular models to evaluate the potential use of this plant material for human consumption. In this study, the phenolic content from the MBE from four varieties (Kent, Keitt, Ataulfo and Tommy Atkins) was analyzed by high‐performance liquid chromatography coupled to photodiode array detector (HPLC‐DAD) and liquid chromatography coupled with time‐of‐flight mass spectrometry (LC/MS‐TOF). Additionally, the cellular antioxidant activity of the MBE from the four mango varieties were compared. Finally, the intestinal permeability of the main polyphenols found in the MBE (mangiferin and gallic acid) was evaluated. RESULTS Mangiferin and gallic acid were the main constituents in the MBE from the four mango varieties. Furthermore, the Ataulfo variety showed the highest cellular antioxidant activity (67%) at the concentration of 100 µg mL−1. The intestinal permeability of mangiferin present in the bark extracts was 3‐ to 4.8‐fold higher than those of mangiferin as standard, whereas the intestinal permeability of gallic acid varied among the tested extracts. CONCLUSION MBE has the potential to exert antioxidant activity at the cellular level and can have an impact on human health. It may also be a good source for the extraction of polyphenols mainly mangiferin. © 2019 Society of Chemical Industry

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Section: Chemical Antioxidant Capacitysupporting

confidence: 92%

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

et al. 2019

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“…As for MRPs prepared from D‐Xyl, the concentration was exceeded to 50 μ m , the HepG2 cell death (%) was increased. Compared with the control group, the HepG2 cell death (%) of all MRPs did not exceed the limit of 10%, which is usually a marker of cytotoxicity (Wen et al ., ). These results indicated that the products derived from pentose (D‐Xyl) and hexose (D‐Glc and D‐Fuc) were different, which leads to different HepG2 cell death ratio.…”

Section: Resultsmentioning

confidence: 99%

“…The cytotoxicity assay was measured by the reported method (Wen et al ., ). Hundred‐microlitre of growth medium with different concentrations of MRPs (100–6.25 μ m ) was added, and then the cells were incubated for 24 h on a 96‐well microplate (2.5 × 10 4 cell per well).…”

Section: Methodsmentioning

confidence: 94%

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Zeng

Brennan

et al. 2019

Int J of Food Sci Tech

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In order to enhance the application scope and usage effect of e-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. Results showed that with increased heating treatment time at constant 90°C and UV-Vis absorbance at 294 and 420 nm, fluorescence intensity of modified products were increased. DPPH radical scavenging activity of modified products from D-glucose (D-Glc), D-fructose (D-Fru) and Dxylose (D-Xyl) was increased to 40.5%, 44.0% and 69.4%, and the reducing power was increased to 0.9, 1.0 and 1.3 respectively (P < 0.05). Moreover, compared with e-polylysin, three types of modified products have similar antibacterial property. In addition, three types of modified products showed low cytotoxicity against the cultured human HepG2 cells in vitro. Therefore, the modified products derived from e-polylysine model could be used as potential food preservatives. Preparation and characterisation of food preservatives Z.-H. Zhang et al. 1825 Preparation and characterisation of food preservatives Z.-H. Zhang et al.

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“…A good antioxidant is not only a good radical scavenger, but also regulates the intracellular antioxidant enzymes during cellular metabolism (Jones, 2006). Through a series of enzymatic reactions, intracellular antioxidant enzymes convert reactive radicals into less active radicals, of which SOD and GPx are key enzymes in the defense against the adverse effects of ROS (Wen et al, 2016). In this study, H 2 O 2 treatment decreased SOD and GPx activities of HT-29 cells compared with the control group (P < 0.05), whereas pretreatment with lactobacilli strains could restore SOD and GPx activities of H 2 O 2 -injured HT-29 cells, as shown in Table 3.…”

Section: Protection Of Lactobacilli Strains For Ht-29 Cells Against H 2 O 2 Injurymentioning

confidence: 99%

Assessing and comparing antioxidant activities of lactobacilli strains by using different chemical and cellular antioxidant methods

Gao

Tuo

et al. 2018

Journal of Dairy Science

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Some lactobacilli strains had beneficial effects on human beings due to their antioxidant activities. In this study lactobacilli strains stored in our laboratory were screened for potential antioxidant activities by investigating their 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity, oxygen radical absorbance capacity, resistance to H 2 O 2 , and hydroxyl free radical scavenging activity; then the antioxidant activities of the screened strains were evaluated by cellular antioxidant assay and protection for HT-29 cells against H 2 O 2 injury assay. The results showed that Lactobacillus plantarum Y44 could scavenge oxygen free radicals, inhibit the production of intracellular reactive oxygen species without creating obvious cytotoxic effects, and protect HT-29 cells against H 2 O 2 injury evidenced by the significant decrease of the Bcl-2-associated X protein (Bax)/B-cell lymphoma 2 (Bcl-2) ratio and heat shock protein 70 expression, increase of superoxide dismutase and glutathione peroxidase activities, and decrease of malondialdehyde level of HT-29 cells damaged by H 2 O 2 . It was speculated that L. plantarum Y44 protect HT-29 cells against oxygen radical injury through scavenging reactive oxygen species and activating intracellular antioxidant enzymes. A significant correlation was observed among the results of the hydroxyl radical scavenging assay, protection assay for HT-29 cells against H 2 O 2 injury, and the cellular antioxidant assay. The findings indicated that L. plantarum Y44 could be a probiotic candidate with antioxidant properties and combining several chemical antioxidant methods and antioxidant cellular models could be an effective procedure to screen lactobacilli strains with antioxidant activity.

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Phytochemical profiles and cellular antioxidant activity of Malus doumeri (bois) chevalier on 2,2′-azobis (2-amidinopropane) dihydrochloride (ABAP)-induced oxidative stress

Cited by 23 publications

References 59 publications

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars

Assessing and comparing antioxidant activities of lactobacilli strains by using different chemical and cellular antioxidant methods

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