Impact of refining on phytochemicals and anti-inflammatory activity of papaya (Carica papaya L.) seed oil in LPS-stimulated THP-1 cells

被引：4

作者：

Peng, Siqi ^{[1
]}

Wang, Jing ^{[1
]}

Farag, Mohamed A. ^{[2
]}

Salah, Mahmoud ^{[3
]}

Liu, Lianliang ^{[4
]}

Fang, Yajing ^{[1
]}

Zhang, Weimin ^{[1
]}

机构：

[1] Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Hainan, Peoples R China

[2] Cairo Univ, Coll Pharm, Pharmacognosy Dept, Kasr El Aini St,PB 11562, Cairo, Egypt

[3] Ain Shams Univ, Fac Grad Studies & Environm Res, Mahmoud Salah Dept Environm Agr Sci, Cairo 11566, Egypt

[4] Ningbo Univ, Sch Food & Pharmaceut Sci, State Key Lab Managing Biot & Chem Threats Qual &, Key Lab Anim Prot Deep Proc Technol Zhejiang, Ningbo, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 459卷

基金：

中国国家自然科学基金;

关键词：

Papaya seed oil; Refining process; Polyphenols; Inflammatory response; NF-kappa B pathway; THP-1; macrophages; FATTY-ACID-COMPOSITION; PHENOLIC-COMPOUNDS; ALPHA-TOCOPHEROL; VEGETABLE-OILS; IN-VITRO; KAPPA-B; ANTIOXIDANT; EXTRACTION; POLYPHENOLS; PARAMETERS;

D O I：

10.1016/j.foodchem.2024.140299

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the changes in phytochemical composition and inflammatory response of crude papaya (Carica papaya L.) seed oil (CPO) and its refined forms (degummed, PDG; deacidified, PDA; decolorized, PDC; deodorized, PDO). Oils were analyzed for their phytochemical composition, oil quality parameters, antioxidant activity, and their inflammatory response in LPS-stimulated THP-1 macrophages. At higher refining degrees, particularly after deacidification, the contents of phytochemicals (sterols, tocopherols, and polyphenols) decreased while oxidation products increased. Both CPO (0.1-1.0 mg/mL) and PDG reduced the secretion and mRNA expression of LPS-stimulated inflammatory cytokines and mediators and also blocked the activation of the NF-kappa B pathway. PDA, PDC, and PDO showed low anti-inflammatory or even pro-inflammatory activity. Correlation analysis showed that 4 polyphenols and 2 phytosterols were responsible for the oil's anti-inflammatory effects. These findings indicated that moderate refining is suggested for papaya seed oil processing for retaining bioactive ingredients and anti-inflammatory ability.

引用

页数：12

共 56 条

[1] Content of carotenoids, tocopherols, sterols, triterpenic and aliphatic alcohols, and volatile compounds in six walnuts (Juglans regia L.) varieties [J].