Phenolic Profile and Antioxidant Activity of the Edible Tree Peony Flower and Underlying Mechanisms of Preventive Effect on H2O2-Induced Oxidative Damage in Caco-2 Cells

Abstract

The entire phenolic profiles and antioxidant activities of different organs of the edible tree peony flowers (Fengdan Bai (FDB)) were analyzed. HPLC-quadrupole time-of-flight mass spectrometer (Q-TOF-MS/MS) analyses of individual phenolic compounds revealed that the petal and stamen contained higher levels of flavonoid glycosides than other organs (p < 0.05). Kaempferol-3,7-di-O-glucoside was the dominant flavonoid in these two organs, however, the calyx and ovary contained higher contents of gallic acid derivatives than other organs (p < 0.05). Hexa-O-galloyl-glucose was the dominant species in the calyx and ovary. At the same concentration of total phenolic extract (TPE), the stamen had the highest protection effect on Caco-2 cell oxidative damage induced by H2O2. The antioxidant effect was attributed to potent antioxidant capability; restored redox state due to the increased expression of glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD); and improved barrier function of Caco-2 cell owing to increased zonula occludens-1 (ZO-1), CLDN3 (Claudin 3), and occludin mRNA expression. As a new resource food, the edible tree peony flower is a potential functional food material and natural antioxidants resource.

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…The nutritional value and sensory and textural characteristics of food products can be affected by oxidative degradation of lipids and proteins (Ahmed et al, 2016;Gürbüz, 2018;Hellwig, 2019), which may occur during production, storage, culinary preparation (Estévez, Li, Soladoye, & Van-Hecke, 2017), or even during digestion (Hellwig, 2019). Lipids and protein oxidation products were found to be harmful for the human body due to their direct contact with the intestine lamina, which may result in inflammatory and/or carcinogenic processes promotion and oxidative stress increase (Estévez et al, 2017;Gürbüz, 2018;Xiang, Yang, Beta, Liu, & Yang, 2019;. Chemical, photochemical, and enzymatic reactions produce reactive oxygen species such as hydroxyl, peroxyl, alkoxyl, hydroperoxyl radicals, singlet oxygen, hydrogen peroxide, and ozone, which are the most important catalyst for lipid oxidation reactions (Bartosz, 2016;Gürbüz, 2018).…”

In Vitro Antioxidant Activity of Peptides from Simulated Gastro-Intestinal Digestion Products of Cyprinus carpio haematopterus Scale Gelatin

“…DPPH radical scavenging activity of the JCP1, JCP2, and JCP3 samples was determined according to the method of Jinle Xiang et al [20,21]. DPPH radical scavenging activity of the Cyprinus carpio haematopterus scale gelatin digested product was calculated.…”

Aqueous extracts of tree peony petals: renin and angiotensin I-converting enzyme inhibitory activities in different colours and flowering stages

“…38 The phenolic compounds in peony flowers were antioxidant, anti-inflammatory, antibacterial, and prolong the life of nematodes. 21,37,39 Various studies have determined that flowers rich in phenolic compounds can inhibit some chronic diseases. 40,41 It is worth noting that renin and ACE inhibitory activities have been detected in polyphenols extracted from soybeans (saponins), 14 black and oolong tea, 16 tomato, 17 and flavonoids from rosebuds.…”