Serum antioxidant capacity and peroxide level of seven healthy subjects after consumption of different foods

Abstract

This article reports experimental data related to the research article entitled “Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach” (M.N. Laus, M. Soccio, M. Alfarano, A. Pasqualone, M.S. Lenucci, G. Di Miceli, D. Pastore, 2016) [1]. Antioxidant status of blood serum of seven healthy subjects was evaluated during four hours after consumption of two functional pastas, supplemented with either bran oleoresin or bran water extract obtained from durum wheat. For comparison, the effect of a non-supplemented reference pasta was also evaluated, as well as the effects of glucose, of the wheat grain dietary supplement Lisosan G, and of the reference pasta consumed together with Lisosan G. Serum antioxidant status was evaluated by measuring both the serum antioxidant capacity, using LOX-FL, ORAC and TEAC methods, and the serum oxidant status, assessed as peroxide level.

Assessment of Antioxidant Capacity and Putative Healthy Effects of Natural Plant Products Using Soybean Lipoxygenase-Based Methods. An Overview

“…In Laus et al [34], AOB profiles, obtained within 4 h after Lisosan G and glucose assumption by calculating AC LOX–FL /PxL, AC ORAC /PxL or AC TEAC /PxL ratios, are reported in comparison with AC and PxL profiles. While serum AC measurements provided inconsistent results among different assays [79], AOB profiles evaluated both as AC LOX–FL /PxL and as AC ORAC /PxL or AC TEAC /PxL agreed in pointing out a remarkable improvement of serum antioxidant state after Lisosan G intake, as well as a marked decrease due to glucose ingestion [34]. Concerning pastas, all AOB profiles highlighted the expected worsening of serum antioxidant status after R pasta intake similar to glucose; a decreasing trend was also observed after consumption of R pasta together with Lisosan G [34].…”

“…A comparison of AOB responses to these obtained by ex vivo serum AC analysis allows for interesting observations. In fact, as for serum AC measurement, only LOX–FL assay resulted able to discriminate between Lisosan G and glucose, while ORAC and TEAC failed to do this [34,79]. Moreover, only LOX–FL method measured a slightly higher serum AC after BO pasta consumption in comparison to both BW and R pastas, while TEAC and ORAC did not highlight any difference among them [34,79].…”

“…In fact, as for serum AC measurement, only LOX–FL assay resulted able to discriminate between Lisosan G and glucose, while ORAC and TEAC failed to do this [34,79]. Moreover, only LOX–FL method measured a slightly higher serum AC after BO pasta consumption in comparison to both BW and R pastas, while TEAC and ORAC did not highlight any difference among them [34,79]. If in vitro AC measurements are also considered, LOX–FL, ORAC and TEAC methods agreed only in highlighting a remarkable AC of Lisosan G, but provided contrasting results on cooked pastas [34] (see also Table 3).…”

Nexus Between Immune Responses and Oxidative Stress: The Role of Dietary Hydrolyzed Lignin in ex vivo Bovine Peripheral Blood Mononuclear Cell Response

“…Both parameters of the redox balance were assessed together as the ratio of total antioxidant defenses and oxidants, namely, antioxidant oxidant balance (AOB), previously applied in Ciliberti et al (21), where it was demonstrated a reliable index for the evaluation of the effects of diet on OS activated by heat stress exposition in sheep. Moreover, in human studies, it was applied in order to evaluate the antioxidant status of serum (22,23) and after long-term intake of plant antioxidant-rich foods (24). An increase in the ratio indicates a lower risk for OS exposition due to a prompter antioxidant defense against pro-oxidant production.…”