Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leaves

Mawalagedera, S.M.M.R.; Ou, Zong-Quan; McDowell, Arlene; Gould, Kevin S.

doi:10.1039/c5fo01508a

Cited by 20 publications

(14 citation statements)

References 57 publications

(68 reference statements)

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“…This finding suggests that S.O.e. may have a nephroprotective effect, which may be related to its antioxidant activity as reported by others [ 8 , 11 , 13 , 14 , 18 , 23 ].…”

Section: Discussionmentioning

confidence: 70%

Nephroprotective Effect of Sonchus oleraceus Extract against Kidney Injury Induced by Ischemia‐Reperfusion in Wistar Rats

Torres-González

Cienfuegos-Pecina

Perales-Quintana

et al. 2018

Oxidative Medicine and Cellular Longevity

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Introduction Kidney ischemia-reperfusion (I/R) injury is the main cause of delayed graft function in solid organ transplantation. Sonchus oleraceus is a plant with well-known antioxidant and anti-inflammatory activities; however, its effects on renal I/R are unknown. Objective To evaluate whether S. oleraceus extract (S.O.e.) has nephroprotective activity in an I/R model in Wistar rats. Materials and Methods Animal groups (n = 6): sham, I/R (45 min/15 h), S.O.e (300 mg/kg p.o.), and S.O.e + I/R (300 mg/kg, p.o.; 45 min/15 h). Renal function, proinflammatory cytokines, alanine aminotransferase, markers of oxidative stress, and histology were evaluated. Results None of the mediators evaluated differed significantly between the S.O.e and sham groups. Levels of blood urea nitrogen (BUN), creatinine, malondialdehyde (MDA), and proinflammatory cytokines were higher, and superoxide dismutase (SOD) was lower in the I/R group than in the sham group. Histology showed tubular epithelial necrosis in the medulla and cortex in the I/R group. In the S.O.e + I/R group, S.O.e pretreatment attenuated the I/R-induced increases in BUN, creatinine, MDA, and proinflammatory cytokines induced, SOD was maintained, and histology showed discontinuous necrosis in the medulla but no necrosis in the cortex. Conclusions S.O.e was neither hepatotoxic nor nephrotoxic. S.O.e. pretreatment showed a nephroprotective effect against I/R.

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“…This finding suggests that S.O.e. may have a nephroprotective effect, which may be related to its antioxidant activity as reported by others [ 8 , 11 , 13 , 14 , 18 , 23 ].…”

Section: Discussionmentioning

confidence: 70%

Nephroprotective Effect of Sonchus oleraceus Extract against Kidney Injury Induced by Ischemia‐Reperfusion in Wistar Rats

Torres-González

Cienfuegos-Pecina

Perales-Quintana

et al. 2018

Oxidative Medicine and Cellular Longevity

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“…Chlorogenic acid is a strong antioxidant with several biological properties (Sato et al, 2011), especially helpful in inhibiting obesity by improving lipid metabolism (Cho et al, 2010). Chlorogenic acid was found to be highly stable under in-vitro gastrointestinal digestion system and highly bioavailable (Oliveira and Pintado, 2015; Mawalagedera et al, 2016). Therefore, biological engineering is required to produce plant with enhanced chlorogenic acid quantity (Niggeweg et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

Reversed Phase HPLC-DAD Profiling of Carotenoids, Chlorophylls and Phenolic Compounds in Adiantum capillus-veneris Leaves

Zeb

Ullah

2017

Front. Chem.

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Adiantum capillus-veneris is important endangered fern species with several medicinal properties. In this study, the leaves samples were extracted and separated using reversed phase HPLC with DAD for carotenoids, chlorophylls and phenolic compounds. Separation of carotenoids and chlorophylls were carried out using a tertiary gradient system of water, MTBE and methanol-water, while a binary gradient system of methanol-water-acetic acid was used for phenolic profiling. Results revealed eight carotenoids, four pheophytins, and two chlorophylls. Lutein (806.0 μg/g), chlorophyll b′ (410.0 μg/g), chlorophyll a (162.4 μg/g), 9′-Z-neoxanthin (142.8 μg/g) and all-E-violaxanthin (82.2 μg/g) were present in higher amounts. The relatively high amounts of lutein may be one of the key indicator of beneficial antioxidant properties. The phenolic profile revealed a total of 13 compounds, namely 4-hydroxybenzoic acid, chlorogenic acid, caftaric acid, kaempferol glycosides, p-coumaric acid, rosmarinic acid, 5-caffeoylquinic acid, and quercetin glycosides. Kaempferol-3-sophorotrioside (58.7 mg/g), chlorogenic acid (28.5 mg/g), 5-O-caffeoylquinic acid (18.7 mg/g), coumaric acid (11.2 mg/g), and its derivative (33.1 mg/g) were present in high amounts. These results suggest that the reversed phase HPLC profiling of Adiantum leaves provides a better understanding in to the actual composition of bioactive compounds, which may be responsible for the potential medicinal properties. Adiantum leaves rich in important bioactive phytochemicals can be used as a possible source of nutraceuticals or as a functional food ingredient.

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“…The oxygen radical antioxidant capacity (ORAC) assay was determined according to Mawalagedera's method [ 35 ]. The reaction was carried out in 75 mM sodium phosphate buffer (pH 7.4).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

Wang

et al. 2018

R. Soc. open sci.

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Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.

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Effects of boiling and in vitro gastrointestinal digestion on the antioxidant activity of Sonchus oleraceus leaves

Cited by 20 publications

References 57 publications

Nephroprotective Effect of Sonchus oleraceus Extract against Kidney Injury Induced by Ischemia‐Reperfusion in Wistar Rats

Nephroprotective Effect of Sonchus oleraceus Extract against Kidney Injury Induced by Ischemia‐Reperfusion in Wistar Rats

Reversed Phase HPLC-DAD Profiling of Carotenoids, Chlorophylls and Phenolic Compounds in Adiantum capillus-veneris Leaves

Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion

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