Study of Zalema Grape Pomace: Phenolic Composition and Biological Effects in Caenorhabditis elegans

被引：41

作者：

Jose Jara-Palacios, M. ^{[1
]}

Gonzalez-Manzano, Susana ^{[2
]}

Luisa Escudero-Gilete, M. ^{[1
]}

Hernanz, Dolores ^{[3
]}

Duenas, Montserrat ^{[2
]}

Gonzalez-Paramas, Ana M. ^{[2
]}

Heredia, Francisco J. ^{[1
]}

Santos-Buelga, Celestino ^{[2
]}

机构：

[1] Univ Seville, Fac Farm, Dept Nutr & Food Sci, Food Colour & Qual Lab, Seville, Spain

[2] Univ Salamanca, Fac Farm, Grp Invest Polifenoles, Unidad Nutr & Bromatol, E-37007 Salamanca, Spain

[3] Univ Seville, Fac Farm, Dept Analyt Chem, Seville, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 21期

关键词：

phenolic compounds; byproducts; grape pomace; Zalema; antioxidant activity; C; elegans; oxidative stress; VITIS-VINIFERA L; LIFE-SPAN; STRESS RESISTANCE; OXIDATIVE STRESS; ANTIOXIDANT CAPACITY; METHYLATED METABOLITES; THERMAL-STRESS; MODEL ORGANISM; SEED EXTRACTS; FREE-RADICALS;

D O I：

10.1021/jf400795s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The phenolic composition of the extractable fraction of Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted of mainly flavanols and flavonols (122.75 and 23.11 mg/100 g dry pomace, respectively). The antioxidant activity has been determined by in vitro FRAP, ABTS, and ORAC assays (11.7, 34.9, and 63.6 mmol of Trolox equivalents (TE) per 100 g of dry pomace, respectively) and in vivo using the model organism Caenorhabditis elegans. Cultivation of C. elegans in media containing 100 mu g/mL dry pomace extract increased the survival of worms submitted to thermally induced oxidative stress, whereas a decrease in the rate of worm survival was found for 300 mu g/mL extract. Interestingly, the levels of reactive oxygen species (ROS) were significantly decreased in stressed worms treated with the pomace extract at the two concentration levels. Further studies are required to explain this unexpected behavior, as well as to determine the compounds and mechanisms involved in the observed effects.

引用

页码：5114 / 5121

页数：8

共 56 条

[1] Epigallocatechin Gallate from Green Tea (Camellia sinensis) Increases Lifespan and Stress Resistance in Caenorhabditis elegans [J].

Abbas, Sami ;

Wink, Michael .

PLANTA MEDICA, 2009, 75 (03) :216-221

[2] On-line characterisation of apple polyphenols by liquid chromatography coupled with mass spectrometry and ultraviolet absorbance detection [J].

Alonso-Salces, RM ;

Ndjoko, K ;

Queiroz, EF ;

Ioset, JR ;

Hostettmann, K ;

Berrueta, LA ;

Gallo, B ;

Vicente, F .

JOURNAL OF CHROMATOGRAPHY A, 2004, 1046 (1-2) :89-100

[3] Modulatory role of grape seed extract on age-related oxidative DNA damage in central nervous system of rats [J].

Balu, M ;

Sangeetha, P ;

Murali, G ;

Panneerselvam, C .

BRAIN RESEARCH BULLETIN, 2006, 68 (06) :469-473

[4] Determination of antibacterial effects and total phenolic contents of grape (Vitis vinifera L.) seed extracts [J].

Baydar, Nilgun Gokturk ;

Sagdic, Osman ;

Ozkan, Gulcan ;

Cetin, Sema .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 (07) :799-804

[5] The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].

Benzie, IFF ;

Strain, JJ .

ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76

[6] Heat-induced formation of reactive oxygen species and 8-oxoguanine, a biomarker of damage to DNA [J].

Bruskov, VI ;

Malakhova, LV ;

Masalimov, ZK ;

Chernikov, AV .

NUCLEIC ACIDS RESEARCH, 2002, 30 (06) :1354-1363

[7] A polyphenol-enriched cocoa extract reduces free radicals produced by mycotoxins [J].

Corcuera, L. A. ;

Amezqueta, S. ;

Arbillaga, L. ;

Vettorazzi, A. ;

Tourino, S. ;

Torres, J. L. ;

Lopez de Cerain, A. .

FOOD AND CHEMICAL TOXICOLOGY, 2012, 50 (3-4) :989-995

[8] Antioxidant evaluation of O-methylated metabolites of catechin, epicatechin and quercetin [J].

Duenas, Montserrat ;

Gonzalez-Manzano, Susana ;

Gonzalez-Paramas, Ana ;

Santos-Buelga, Celestino .

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2010, 51 (02) :443-449

[9] Comparison of cardioprotective abilities between the flesh and skin of grapes [J].

Falchi, M. ;

Bertelli, A. ;

Lo Scalzo, R. ;

Morassut, M. ;

Morelli, R. ;

Das, Samarjit ;

Cui, Jianhua ;

Das, Dipak K. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (18) :6613-6622

[10] Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress [J].

Fan, Di ;

Hodges, D. Mark ;

Zhang, Junzeng ;

Kirby, Christopher W. ;

Ji, Xiuhong ;

Locke, Steven J. ;

Critchley, Alan T. ;

Prithiviraj, Balakrishnan .

FOOD CHEMISTRY, 2011, 124 (01) :195-202

← 1 2 3 4 5 6 →