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Badolati N, Masselli R, Maisto M, Di Minno A, Tenore GC, Stornaiuolo M, Novellino E. Genotoxicity Assessment of Three Nutraceuticals Containing Natural Antioxidants Extracted from Agri-Food Waste Biomasses. Foods 2020; 9:E1461. [PMID: 33066494 PMCID: PMC7602140 DOI: 10.3390/foods9101461] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/04/2020] [Accepted: 10/12/2020] [Indexed: 12/11/2022] Open
Abstract
Grapes and apples are the most cultivated fruits in the Mediterranean basin and their agricultural processing is responsible for the production of a large amount of bio-waste. The reuse of this food biomass would increase the volume of recyclable/renewable biomaterial and lower the environmental impact due to the increasing demand for these biological products. To this purpose, agri-food waste from grape and apple processing have become an important source of phytochemicals, and many pharmaceutical industries are using it as starting material to produce dietary supplements, functional foods, and food additives for human consumption. In virtue of the chemical diversity and complexity of agri-food biowaste, developers and producers of nutraceuticals are advised to assess the safety of their final nutraceutical products, in compliance with European Food Safety Authority regulation. Here, we use the Ames test to assess the mutagenicity of three nutraceuticals obtained from agri-food waste biomasses: Taurisolo® from grape pomace of Vitis vinifera L. cv 'Aglianico', AnnurComplex® from Malus pumila M. cv 'Annurca' and Limoncella Apple Extract from Malus domestica B. cv 'Limoncella'. The results showed that all three nutraceuticals were non-mutagenic.
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Affiliation(s)
| | | | | | | | | | - Mariano Stornaiuolo
- Department of Pharmacy, University of Naples Federico II, Via Montesano 49, 80131 Naples, Italy; (N.B.); (R.M.); (M.M.); (A.D.M.); (G.C.T.); (E.N.)
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UV-C treatment of grape must: Microbial inactivation, toxicological considerations and influence on chemical and sensory properties of white wine. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Fiume MM, Bergfeld WF, Belsito DV, Hill RA, Klaassen CD, Liebler DC, Marks JG, Shank RC, Slaga TJ, Snyder PW, Andersen FA. Safety assessment of Vitis vinifera (grape)-derived ingredients as used in cosmetics. Int J Toxicol 2015; 33:48S-83S. [PMID: 25297908 DOI: 10.1177/1091581814545247] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
The Cosmetic Ingredient Review Expert Panel (Panel) assessed the safety of 24 Vitis vinifera (grape)-derived ingredients and found them safe in the present practices of use and concentration in cosmetics. These ingredients function in cosmetics mostly as skin-conditioning agents, but some function as antioxidants, flavoring agents, and/or colorants. The Panel reviewed the available animal and clinical data to determine the safety of these ingredients. Additionally, some constituents of grapes have been assessed previously for safety as cosmetic ingredients by the Panel, and others are compounds that have been discussed in previous Panel safety assessments.
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Affiliation(s)
- Monice M Fiume
- Cosmetic Ingredient Review Senior Scientific Analyst/Writer, Washington, DC, USA
| | - Wilma F Bergfeld
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - Donald V Belsito
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - Ronald A Hill
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | | | - Daniel C Liebler
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - James G Marks
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - Ronald C Shank
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - Thomas J Slaga
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - Paul W Snyder
- Cosmetic Ingredient Review Expert Panel Member, Washington, DC, USA
| | - F Alan Andersen
- Former Director, Cosmetic Ingredient Review, Washington, DC, USA
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Rech Franke SI, Guecheva TN, Henriques JAP, Prá D. Orange Juice and Cancer Chemoprevention. Nutr Cancer 2013; 65:943-53. [DOI: 10.1080/01635581.2013.817594] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Akinboro A, Mohamed KB, Asmawi MZ, Othman AS, Ying TH, Maidin SM. Mutagenic and antimutagenic assessment of methanol leaf extract ofMyristica fragrans(Houtt.) usingin vitroandin vivogenetic assays. Drug Chem Toxicol 2011; 35:412-22. [DOI: 10.3109/01480545.2011.638300] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rapid assessment of metal contamination in commercial fruit juices by inductively coupled mass spectrometry after a simple dilution. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2010.06.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Franke SIR, Prá D, Giulian R, Dias JF, Yoneama ML, da Silva J, Erdtmann B, Henriques JAP. Influence of orange juice in the levels and in the genotoxicity of iron and copper. Food Chem Toxicol 2006; 44:425-35. [PMID: 16263202 DOI: 10.1016/j.fct.2005.08.016] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2004] [Revised: 08/04/2005] [Accepted: 08/18/2005] [Indexed: 11/18/2022]
Abstract
World consumption of natural juices is increasing as a consequence of the human search for a healthier life. The juice production industry, especially for orange juice, is expanding in several countries and particularly in Brazil. Despite scientific data reporting beneficial properties derived from juice consumption, some components of juices have been identified as mutagenic or carcinogenic. Carcinogenic or genotoxic effects may be mediated by the interaction of juice components with transition metals or by sub-products of juice auto-oxidation. In this study, the mutagenic potential of orange juice and two metallic agents used in dietary supplementation, FeSO(4) and CuSO(4), were investigated using the comet assay in mouse blood cells (in vivo). Both metal compounds were genotoxic for eukaryotic cells after 24h treatment at the doses used. Significant damage repair was observed after 48h of treatment with the same compounds. Orange juice had a modulating effect on the action of metallic sulfates. In the case of iron treatment, the presence of the orange juice had a preventive, but not restorative, effect. On the other hand, in the case of copper treatment, the effects were both preventive and restorative. PIXE (particle induced X-ray emission) analysis indicated a positive correlation between DNA damage and the hepatic levels of iron and a negative correlation between whole blood copper and DNA damage. A negative correlation between hepatic iron and whole blood copper content was also seen in the treatment with both ferrous and cupric sulfates.
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Affiliation(s)
- Silvia Isabel Rech Franke
- Curso de Nutrição, Departamento de Educação Física e Saúde, Universidade de Santa Cruz do Sul, UNISC, RS, Brazil
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Melo Cavalcante AA, Rubensam G, Picada JN, Gomes da Silva E, Fonseca Moreira JC, Henriques JAP. Mutagenicity, antioxidant potential, and antimutagenic activity against hydrogen peroxide of cashew (Anacardium occidentale) apple juice and cajuina. ENVIRONMENTAL AND MOLECULAR MUTAGENESIS 2003; 41:360-369. [PMID: 12802807 DOI: 10.1002/em.10158] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Fresh and processed cashew (Anacardium occidentale) apple juice (CAJ) are among the most popular drinks in Brazil. Besides their nutritional benefits, these juices have antibacterial and antitumor potential. The chemical constituents of both the fresh juice and the processed juice (cajuina) were analyzed and characterized as complex mixtures containing high concentrations of vitamin C, various carotenoids, phenolic compounds, and metals. In the present study, these beverages exhibited direct and rat liver S9-mediated mutagenicity in the Salmonella/microsome assay with strains TA97a, TA98, and TA100, which detect frameshifts and base pair substitution. No mutagenicity was observed with strain TA102, which detects oxidative and alkylating mutagens and active forms of oxygen. Both CAJ and cajuina showed antioxidant activity as determined by a total radical-trapping potential assay. To test whether this antioxidant potential might result in antimutagenesis, we used a variation of the Salmonella/microsome assay that included pre-, co-, and posttreatment of hydrogen peroxide-exposed Salmonella typhimurium strain TA102 with the juices. CAJ and cajuina protected strain TA102 against mutation by oxidative damage in co- and posttreatments. The antimutagenic effects during cotreatment with hydrogen peroxide may be due to scavenging free radicals and complexing extracellular mutagenic compounds. The protective effects in posttreatment may be due to stimulation of repair and/or reversion of DNA damage. The results indicate that CAJ and cajuina have mutagenic, radical-trapping, antimutagenic, and comutagenic activity and that these properties can be related to the chemical constituents of the juices.
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SOTILLO DRODRIGUEZ, HADLEY M, WOLF-HALL C. Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb17924.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Patrineli A, Clifford MN, Ioannides C. Contribution of phenols, quinones and reactive oxygen species to the mutagenicity of white grape juice in the Ames test. Food Chem Toxicol 1996; 34:869-72. [PMID: 8972879 DOI: 10.1016/s0278-6915(96)00048-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
The purpose of this study was to evaluate the role of phenols, quinones and reactive oxygen species in the mutagenicity of white grape juice in the Ames mutagenicity test. Mutagenicity was markedly suppressed by reduced glutathione but was not influenced by superoxide dismutase or catalase. In the presence of grape polyphenol oxidase, the mutagenicity of grape juice was markedly increased. When hepatic cytosol from Aroclor 1254-induced rats, supplemented with a reduced nicotinamide adenine dinucleotide phosphate-generating system. served as an activation system, an increase in the mutagenicity of grape juice was observed. The cytosol-induced mutagenicity of grape juice was attenuated in the presence of superoxide dismutase, catalase and glutathione. It is concluded that polyphenol oxidase-catalysed oxidation of phenolic compounds generates genotoxic species that are, at least partly, responsible for the mutagenicity of grape juice. In the presence of hepatic cytosol, one-electron reduction of grape juice quinones leads to the production of reactive oxygen species resulting in an increase in the mutagenic response.
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Affiliation(s)
- A Patrineli
- Molecular Toxicology, School of Biological Sciences, University of Surrey, Guildford, UK
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