Ultraviolet light‐C increases antioxidant capacity of the strawberry (Fragaria x ananassa) in vitro and in high‐fat diet‐induced obese rats

Abstract

Flavonoids and polyphenols from the strawberry and other fruits have been proposed to reduce the oxidative stress produced by the obesity and her complications. Moreover, it has been proposed that irradiation with UV‐C to strawberry may increase the antioxidant capacity of this fruit. The aim of the present study was to explore the effects of the UV‐C on antioxidant capacity of strawberry in vitro and in vivo. Strawberry slices were irradiated with ultraviolet light‐C (UV‐C) at 1.2 W/m2/16.5 min; then, the power antioxidant was isolated from the nonirradiated and irradiated strawberry slices into an organic phase, which was lyophilized to finally producing a nonirradiated strawberry extract (NSE) and UV‐irradiated strawberry extract (UViSE) powder. After the antioxidant capacity of both extracts were determined in vitro using the Trolox equivalent antioxidant capacity (TEAC) assay and in vivo using high‐fat diet‐induced obese rats. Our results demonstrated that irradiation with UV‐C to strawberry slices increased the antioxidants content, which was corroborated in vitro, where the antioxidant capacity of UViSE was higher than the NSE. However, in obese rats, the reduction in the oxidative damage by the UViSE and NSE were similar in peripheral tissues. Interestingly, the UViSE was better than the NSE to reduce the oxidative damage in brain. In conclusion, UV‐irradiation increases the antioxidants content of strawberry that is correlated with an increased antioxidant capacity in vitro, but in rats, this antioxidant capacity may be more effective in brain than in peripheral tissues.

Select Polyphenol-Rich Berry Consumption to Defer or Deter Diabetes and Diabetes-Related Complications

“…Numerous in vivo studies have also cited the health promoting activities of strawberry or its byproducts in animal models and human clinical trials. The intake of aqueous, alcoholic, and hydro-alcoholic strawberry extracts improved the serum glucose level, liver function (decreased serum glutamic pyruvic transaminase, serum glutamic oxaloacetic transaminase, alkaline phosphatase), lipid profile (decreased LDL-C, LDL-C/HDL-C, and LDL-C/TC ratio), and lipid oxidation markers (decreased MDA and CAT) [ 136 , 137 ]. Genes associated with glucose, cholesterol, and lipid metabolism [FAS, ACC, CPT-1A, malonyl-CoA, acyltransferase, ACC-α (ACACA), and acyl-CoA synthetase long-chain family member 1] were also downregulated by strawberry treatment [ 135 ].…”

Extracts of Physalis peruviana Protect Astrocytic Cells Under Oxidative Stress With Rotenone

“…Different types of berries have been reported to exert neuroprotective effects via modulating enzymes with antioxidant activity, improving cognitive function, decreasing lipid peroxidation and ROS production and increasing SOD expression in an in vitro model of glutamate-induced toxicity as well as in vivo models of neurodegenerative diseases and senescence-accelerated rats (Kolosova et al, 2006 ; Forbes-Hernandez et al, 2016 ; Lee et al, 2017 ). For instance, addition of pomegranate antioxidant extracts to the diet of obese rats exerted antioxidant effects and reversed hyperlipidemia and cerebral oxidative stress (Amri et al, 2017 ; Oviedo-Solís et al, 2017 ). Also, phenols were shown to exert neuroprotective effects in neuroblastoma cells and HT22 hippocampal mouse cells instigated with oxidative stress (Tavares et al, 2013 ; Vepsäläinen et al, 2013 ).…”

Bacterial inhibition test of methanolic extracts of strawberry (Fragraia x ananassa Duchesne), lime (Citrus aurantifolia), and radish (Raphanus sativus L.), towards Streptococcus Sanguis ATCC 10556

“…12 Radish has polyphenol, flavonoid, and saponin. 17 Alkaloid in strawberry fruit and lime fruit peel can inhibit bacterial growth by inhibit peptidoglican formation hence, cell wall was not intact and leads to cell death. Nitrogen in alkaloid will react with amino acid which forms cell wall and bacteria DNA, thus DNA balance is impaired and leads to bacterial lysis.…”