Antioxidant activities of plant extracts and essential oil-cyclodextrin complexes and their effect on lipid accumulation in porcine adipocytes in vitro

Abstract

Fat deposition is important for pig production because excessive fat decreases the economic value of meat production. Plant extracts have been used as feed additive in pig diets to improve oxidative stability of meat. However, only a few studies had investigated the effect of plant extracts on lipid accumulation of porcine adipocytes. Therefore, this study examined antioxidative potential of plant extracts and essential oil-cyclodextrin complexes and their effect on lipid accumulation in porcine adipocytes. Porcine preadipocytes were isolated from dorsal subcutaneous adipose tissue of a 5-month-old female pig. Preadipocytes were differentiated in the presence of extracts, then lipid accumulation was determined using oil red O staining. Results showed that green tea and grape seed extracts had the highest total phenolic and total flavonoid contents and also possessed the highest antioxidant activities. Among essential oil-cyclodextrin complexes, thyme oil had the highest antioxidant activities by all assays. With a regard to the lipid accumulation, all of plant extracts and essential oil-cyclodextrin complexes decreased lipid accumulation in adipocytes from 32.61 to 91.71% compared with the control. Green tea extract, thyme and galangal oil products decreased lipid accumulation about 60% lower than that of the control. In conclusion, green tea and grape seed extracts, and thyme oil powder illustrated high antioxidant potentials, while lipid accumulation in porcine adipocytes was greatly reduced by green tea extract, thyme and galangal oil products. The research finding is beneficial in the development of natural feed additives to improve oxidative stability and reduce excessive subcutaneous fat in pig production.

Effect of dietary green tea extract supplementation in growing-finishing pigs on growth performance, meat quality, and oxidative stability of pork

“…At the same time, Yan et al (2021) indicated that supplementation of the Chinese local pig diet with tea powder had no effect on growth performance. Dietary supplementation of perilla cake, which its extract contains high levels of total phenolics and total flavonoids (Chumphukam et al, 2018), had no effect on the growth performance of finishing Thai crossbred black pigs (Sringarm et al, 2022). Several researchers have studied the use of plant extracts in growing-finishing pig diets, but no negative effects have been reported after their dietary supplementation on growth performance of those pigs (Simitzis et al, 2010;Rossi et al, 2013;Hanczakowska et al, 2015;Ranucci et al, 2015).…”

“…In the studies of Ko et al (2008) andRossi et al (2014), a substantial effect of pig diets on pork's lipid oxidation was observed after 3 d of storage at 4 °C. Green tea extract contains high total phenolic and total flavonoid levels (Norkeaw et al, 2022). These substances are regarded as possessing high antioxidant ability due to the redox characteristics of phenolic compounds, which are strong reducing agents via hydrogen donors and radical scavengers (Weerawatanakorn et al, 2018).…”

“…Green tea extract is a derivative of the cultivated evergreen tea plant (Camellia sinensis L.), which belongs to the Theaceae family (Perumalla and Hettiarachchy, 2011). It is a natural substance that has been demonstrated by in vitro studies to have substantial antioxidative (Rababah et al, 2004;Hu et al, 2009;Norkeaw et al, 2022), antimicrobial, and anti-inflammatory potential (Wang et al, 2011). Several polyphenolic compounds with antioxidative properties were found in green tea extract, but catechins (flavanols) are the most powerful active compounds found in green tea extract, with epicatechin-3-gallate and epigallocatechin-3-gallate being the most potent antioxidant compounds (Namal Senanayake, 2013).…”