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Longo F, Attanzio A, Marretta L, Luparello C, Indelicato S, Bongiorno D, Barone G, Tesoriere L, Giardina IC, Abruscato G, Perlotti M, Hornsby LB, Arizza V, Vazzana M, Vizzini A, Martino C, Listro A, Queiroz V, Fabbrizio A, Ciaccio PSF, Cascioferro SM, Di Gaudio F, Mauro M. Bioactive Molecules from the Invasive Blue Crab Callinectes sapidus Exoskeleton: Evaluation of Reducing, Radical Scavenging, and Antitumor Activities. Mar Drugs 2025; 23:45. [PMID: 39852547 PMCID: PMC11766470 DOI: 10.3390/md23010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2024] [Revised: 01/14/2025] [Accepted: 01/15/2025] [Indexed: 01/26/2025] Open
Abstract
In recent years, the invasive Atlantic blue crab (Callinectes sapidus) has increased its spread throughout the Mediterranean Sea, threatening native biodiversity and local economies. This study aimed to valorize C. sapidus sampled in Sicily by utilizing its exoskeleton as a source of chitosan, astaxanthin, and bio-phenolic compounds. These biomolecules were evaluated for their reducing, radical scavenging, and antitumor activity. The ferric ion reducing antioxidant power (FRAP) and the free radical scavenging activity against radical 2,2-Diphenyl-1-picrylhydrazyl (DPPH) were significantly higher for chitosan (3.16 ± 0.10 mg AAE/g and 8.1 ± 0.10 µmol TE/g). No significant differences were observed among the tested biomolecules in their activity in scavenging the radical 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). Both bio-phenolic compounds and astaxanthin exhibited dose-dependent cytotoxicity on CaCo-2 (IC50 = 12.47 and 18 µg/mL) and HepG2 (IC50 = 10.25 and 1.26 µg/mL) cell lines, while only bio-phenols showed no cytotoxic effect on differentiated CaCo-2 cells up to 20 µg/mL. These findings highlight the value of blue crab by-products in supporting a circular economy, offering a sustainable approach to managing this invasive species while providing bioactive compounds with promising medical and nutraceutical applications.
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Affiliation(s)
- Francesco Longo
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Alessandro Attanzio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Laura Marretta
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Claudio Luparello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Giampaolo Barone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Luisa Tesoriere
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Ilenia Concetta Giardina
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Giulia Abruscato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Manuela Perlotti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Lucie Branwen Hornsby
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Vincenzo Arizza
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Mirella Vazzana
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Aiti Vizzini
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Chiara Martino
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Angelica Listro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Vinicius Queiroz
- Departamento de Fisiologia, Instituto de Biociências, Universidade de São Paulo, Sao Paulo 05508-090, Brazil;
| | - Antonio Fabbrizio
- Department of Theoretical and Applied Sciences (DiSTA), University e Campus, 22060 Novedrate, Italy;
| | | | - Stella Maria Cascioferro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
| | - Francesca Di Gaudio
- Department PROMISE, University of Palermo, Piazza delle Cliniche, 2, 90127 Palermo, Italy;
| | - Manuela Mauro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (D.B.); (G.B.); (L.T.); (I.C.G.); (G.A.); (M.P.); (L.B.H.); (M.V.); (A.V.); (C.M.); (A.L.); (S.M.C.); (M.M.)
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Ismaiel L, Rizzo V, Di Mattia C, Fanesi B, Lucci P, D’Alessio G, Pacetti D, Pittia P. Oil-in-Water Emulsions Made of Pistachio Oil: Physical and Chemical Properties and Stability. Foods 2024; 14:60. [PMID: 39796350 PMCID: PMC11719874 DOI: 10.3390/foods14010060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2024] [Revised: 12/20/2024] [Accepted: 12/26/2024] [Indexed: 01/13/2025] Open
Abstract
Pistachio nuts are valued for their sensory qualities, nutritional benefits, and health-promoting properties. Pistachio oil has also gained interest for its bioactive compounds, though these are sensitive to processing and environmental stresses. While pistachio-based products are commercially available, little research has addressed the emulsifying properties of crude pistachio oil or its impact on the stability and bioactive profile of oil-in-water (O/W) emulsions. This study evaluated the emulsion-forming abilities of two commercial pistachio oils (PO1, PO2), their physical and oxidative stability during emulsification, and the effects of emulsifier concentration over short-term storage (7 days, 4 °C). O/W emulsions were prepared using 20% (w/w) oil and Tween 20 (0.5% and 1% w/w) in phosphate buffer and homogenized under high pressure. The emulsions were analyzed for particle size, fatty acid profile, antioxidants, and oxidative state. The results revealed differences in fatty acid composition, oxidative stability, and bioactive content between the oils and their emulsions. PO1 showed higher levels of bioactives compared to PO2. Emulsification increased the peroxide value of the oil phase, confirming its pro-oxidant effects. The results of this study demonstrate the potential of pistachio oil to create stable O/W emulsions rich in bioactives, offering new opportunities for healthy emulsified food products.
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Affiliation(s)
- Lama Ismaiel
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica Delle Marche, 60131 Ancona, Italy; (L.I.); (B.F.); (P.L.); (D.P.)
| | - Valeria Rizzo
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (C.D.M.); (G.D.)
| | - Carla Di Mattia
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (C.D.M.); (G.D.)
| | - Benedetta Fanesi
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica Delle Marche, 60131 Ancona, Italy; (L.I.); (B.F.); (P.L.); (D.P.)
| | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica Delle Marche, 60131 Ancona, Italy; (L.I.); (B.F.); (P.L.); (D.P.)
| | - Giulia D’Alessio
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (C.D.M.); (G.D.)
| | - Deborah Pacetti
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica Delle Marche, 60131 Ancona, Italy; (L.I.); (B.F.); (P.L.); (D.P.)
| | - Paola Pittia
- Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy; (C.D.M.); (G.D.)
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Longo F, Di Gaudio F, Attanzio A, Marretta L, Luparello C, Indelicato S, Bongiorno D, Barone G, Tesoriere L, Giardina IC, Abruscato G, Perlotti M, Hornsby LB, Arizza V, Vazzana M, Marrone F, Vizzini A, Martino C, Savoca D, Queiroz V, Fabbrizio A, Mauro M. Bioactive Molecules from the Exoskeleton of Procambarus clarkii: Reducing Capacity, Radical Scavenger, and Antitumor and Anti-Inflammatory Activities. Biomolecules 2024; 14:1635. [PMID: 39766342 PMCID: PMC11726989 DOI: 10.3390/biom14121635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2024] [Revised: 12/17/2024] [Accepted: 12/18/2024] [Indexed: 01/15/2025] Open
Abstract
This study evaluates, for the first time, the reducing capacity, radical scavenger activity, and in vitro antitumor and anti-inflammatory effects of chitosan, astaxanthin, and bio-phenols extracted from the exoskeleton of Sicilian Procambarus clarkii, the most widespread species of invasive crayfish in the Mediterranean region. Among the extracted compounds, astaxanthin exhibited the highest antioxidant activity in all assays. Chitosan and polyphenols demonstrated reducing and radical scavenging activity; chitosan showed significant ferric ion reducing capacity in the FRAP test, while bio-phenolic compounds displayed notable radical scavenging activity in the DPPH and ABTS assays. Both astaxanthin and polyphenols showed dose-dependent cytotoxicity on two different cancer cell lines, with IC50 values of 1.45 µg/mL (phenolic extract) and 4.28 µg/mL (astaxanthin extract) for HepG2 cells and 2.45 µg/mL (phenolic extract) and 4.57 µg/mL (astaxanthin extract) for CaCo-2 cells. The bio-phenolic extract also showed potential anti-inflammatory effects in vitro by inhibiting nitric oxide production in inflamed RAW 264.7 macrophages, reducing the treated/control NO ratio to 77% and 74% at concentrations of 1.25 and 1.5 μg/mL, respectively. These results suggest that P. clarkii exoskeletons could be a valuable source of bioactive molecules for biomedical, pharmaceutical, and nutraceutical application while contributing to the sustainable management of this invasive species.
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Affiliation(s)
- Francesco Longo
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Francesca Di Gaudio
- Department PROMISE, University of Palermo, Piazza delle Cliniche, 2, 90127 Palermo, Italy;
| | - Alessandro Attanzio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Laura Marretta
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Claudio Luparello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Giampaolo Barone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Luisa Tesoriere
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Ilenia Concetta Giardina
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Giulia Abruscato
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Manuela Perlotti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Lucie Branwen Hornsby
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Vincenzo Arizza
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Mirella Vazzana
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Federico Marrone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
| | - Aiti Vizzini
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Chiara Martino
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Dario Savoca
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
- National Biodiversity Future Center (NBFC), Piazza Marina 61, 90133 Palermo, Italy
| | - Vinicius Queiroz
- Departamento de Fisiologia, Instituto de Biociências, Universidade de São Paulo, São Paulo 05508-090, Brazil;
| | - Antonio Fabbrizio
- Department of Theoretical and Applied Sciences (DiSTA), University e Campus, 22060 Novedrate, Italy;
| | - Manuela Mauro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, 90123 Palermo, Italy; (F.L.); (A.A.); (L.M.); (C.L.); (S.I.); (D.B.); (G.B.); (L.T.); (I.C.G.); (M.P.); (L.B.H.); (V.A.); (M.V.); (F.M.); (A.V.); (C.M.); (D.S.)
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Adibifard A, Bozorgi M, Kolangi F, Enayati A, Daneshfard B, Gorji N, Memariani Z. Effects of Pistacia genus on gastrointestinal tract disorders: A systematic and comprehensive review. Fitoterapia 2024; 176:106038. [PMID: 38801894 DOI: 10.1016/j.fitote.2024.106038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 05/21/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
Gastrointestinal (GI) disorders characterized by persistent and recurrence gastrointestinal symptoms are prevalent. The genus Pistacia is widely emphasized as the relief of gastrointestinal diseases in traditional medicine. This review aimed to investigate the latest evidence on the effect of the Pistacia genus on GI tract disorders. The systematic search was performed following to PRISMA guidelines. The databases PubMed and Scopus were searched from 1980 to 2022 with restrictions to the original studies. Electronic databases were searched in title/abstract, using the keywords relevant to GI tract disorders. Forty-eight studies were included in this review following the inclusion criteria. Fifteen and 22 studies were clinical and animal studies, respectively, of which 6 clinical and 13 animal studies were on Inflammatory Bowel diseases. Seven clinical studies were on functional GI disorders. The most pieces of evidence from animal and clinical studies were on the intestinal inflammation and peptic ulcer affecting the inflammation as well as oxidative stress through different mechanistic pathways. The most referred active phytochemicals seem to be terpenoid compounds. Various in vitro studies have also shown the inhibitory activity of the different plant parts of Pistacia herbs on several GI tract cancer cells. Available scientific evidence supports the effects of various components of Pistacia genus plants in the field of GI tract diseases, especially digestive inflammations. Further studies are required to systematically evaluate the natural products of the genus Pistacia, particularly in the context of digestive disorders.
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Affiliation(s)
- Amir Adibifard
- Student Research Committee, Babol University of Medical Sciences, Babol, Iran
| | - Mahbubeh Bozorgi
- Department of Traditional Medicine, School of Persian Medicine, Shahed University, Tehran, Iran
| | - Fatemeh Kolangi
- Counseling and Reproductive Health Research Centre, Department of Persian Medicine, School of Persian Medicine, Golestan University of Medical Sciences, Gorgan, Iran
| | - Ayesheh Enayati
- Ischemic Disorders Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Babak Daneshfard
- Chronic Respiratory Diseases Research Center, National Research Institute of Tuberculosis and Lung Diseases (NRITLD), Shahid Beheshti University of Medical Sciences, Tehran, Iran; Persian Medicine Network (PMN), Universal Scientific Education and Research Network (USERN), Tehran, Iran; Canadian College of Integrative Medicine, Montreal, Quebec, Canada
| | - Narjes Gorji
- Traditional Medicine and History of Medical Sciences Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, Iran
| | - Zahra Memariani
- Pharmaceutical Sciences Research Center, Babol University of Medical Sciences, Babol, Iran.
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Yue Z, Liu H, Liu M, Wang N, Ye L, Guo C, Zheng B. Cornus officinalis Extract Enriched with Ursolic Acid Ameliorates UVB-Induced Photoaging in Caenorhabditis elegans. Molecules 2024; 29:2718. [PMID: 38930783 PMCID: PMC11206114 DOI: 10.3390/molecules29122718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Ultraviolet B (UVB) exposure can contribute to photoaging of skin. Cornus officinalis is rich in ursolic acid (UA), which is beneficial to the prevention of photoaging. Because UA is hardly soluble in water, the Cornus officinalis extract (COE) was obtained using water as the antisolvent to separate the components containing UA from the crude extract of Cornus officinalis. The effect of COE on UVB damage was assessed using Caenorhabditis elegans. The results showed that COE could increase the lifespan and enhance the antioxidant enzyme activity of C. elegans exposed to UVB while decreasing the reactive oxygen species (ROS) level. At the same time, COE upregulated the expression of antioxidant-related genes and promoted the migration of SKN-1 to the nucleus. Moreover, COE inhibited the expression of the skn-1 downstream gene and the extension of the lifespan in skn-1 mutants exposed to UVB, indicating that SKN-1 was required for COE to function. Our findings indicate that COE mainly ameliorates the oxidative stress caused by UVB in C. elegans via the SKN-1/Nrf2 pathway.
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Affiliation(s)
- Zengwang Yue
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Z.Y.); (M.L.); (L.Y.)
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., Guangzhou 510700, China; (H.L.); (N.W.)
| | - Han Liu
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., Guangzhou 510700, China; (H.L.); (N.W.)
| | - Manqiu Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Z.Y.); (M.L.); (L.Y.)
| | - Ning Wang
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., Guangzhou 510700, China; (H.L.); (N.W.)
| | - Lin Ye
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Z.Y.); (M.L.); (L.Y.)
| | - Chaowan Guo
- Research and Development Center, Guangdong Marubi Biotechnology Co., Ltd., Guangzhou 510700, China; (H.L.); (N.W.)
| | - Bisheng Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; (Z.Y.); (M.L.); (L.Y.)
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Philpott J, Kern M, Hooshmand S, Carson I, Rayo V, North E, Okamoto L, O'Neil T, Hong MY, Liu C, Dreczkowski G, Rodriguez-Sanchez N, Witard OC, Galloway SD. Pistachios as a recovery food following downhill running exercise in recreational team-sport individuals. Eur J Sport Sci 2023; 23:2400-2410. [PMID: 37596062 DOI: 10.1080/17461391.2023.2239192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
Abstract
We aimed to investigate the impact of pistachio nut consumption on muscle soreness and function following exercise-induced muscle damage. Using a randomised cross-over design, male team-sport players (n = 18) performed a 40-minute downhill treadmill run to induce muscle damage, which was conducted after 2-wks of consuming either control (CON, water), a standard dose of daily pistachios (STD, 42.5 g/d) or a higher dose of daily pistachios (HIGH, 85 g/d). Lower limb muscle soreness (visual analogue scale), muscle function (maximal voluntary isokinetic torque and vertical jump), and blood markers of muscle damage/inflammation (creatine kinase, C-reactive protein, myoglobin, superoxide dismutase) were measured pre (baseline) and post (24, 48, and 72 h) exercise. No trial order effects were observed for any outcome measurement across trials. Mean quadriceps soreness (non-dominant leg) during exercise recovery was reduced (p < 0.05) in HIGH vs. CON (mean difference (95%CI): 13(1-25) mm). Change in soreness in the dominant quadriceps was not different between HIGH vs. CON (p = 0.06; mean difference (95%CI): 13(-1 to 26 mm)). No main effects of time or trial were observed for mean soreness of hamstrings, or on isokinetic torque of knee extensors or knee flexors, during recovery. Serum creatine kinase concentration peaked at 24 h post-damage (mean(SEM): 763(158)µg/L) from baseline (300(87)µg/L), but had returned to baseline by 72 h post (398(80)µg/L) exercise in all trials, with no trial or trial × time interaction evident. These data suggest that high dose pistachio nut ingestion may provide some alleviation of muscle soreness, but no effect on muscle function, following modest muscle damage.
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Affiliation(s)
- Jordan Philpott
- Physiology, Exercise and Nutrition Research Group, Faculty of Health Sciences and Sport, University of Stirling, Stirling, United Kingdom
| | - Mark Kern
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Shirin Hooshmand
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Imogene Carson
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Vernon Rayo
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Elise North
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Lauren Okamoto
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Timothy O'Neil
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Mee Young Hong
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Gillian Dreczkowski
- Physiology, Exercise and Nutrition Research Group, Faculty of Health Sciences and Sport, University of Stirling, Stirling, United Kingdom
| | - Nidia Rodriguez-Sanchez
- Physiology, Exercise and Nutrition Research Group, Faculty of Health Sciences and Sport, University of Stirling, Stirling, United Kingdom
| | - Oliver C Witard
- Centre for Human and Applied Physiological Sciences, Faculty of Life Sciences & Medicine, King's College London, London, United Kingdom
| | - Stuart D Galloway
- Physiology, Exercise and Nutrition Research Group, Faculty of Health Sciences and Sport, University of Stirling, Stirling, United Kingdom
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Derbyshire E, Higgs J, Feeney MJ, Carughi A. Believe It or ' Nut': Why It Is Time to Set the Record Straight on Nut Protein Quality: Pistachio ( Pistacia vera L.) Focus. Nutrients 2023; 15:2158. [PMID: 37432263 DOI: 10.3390/nu15092158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 04/24/2023] [Accepted: 04/26/2023] [Indexed: 07/12/2023] Open
Abstract
There are growing public health movements to transition towards diets that are plant-based. However, confusion exists with concerns that plant-based proteins (including nuts) may be inferior with respect to protein quality. The present publication evaluates the evolution of protein quality concepts and explains the protein science related to pistachios. Pistachio nuts are a plant-based complete protein providing all nine EAAs in addition to an array of nutrients and phytochemicals. They have a PDCAAS of 73 and 81%, (raw and roasted pistachios, respectively), higher than that of many other tree nuts. From an environmental perspective transitioning towards plant-based diets (including nuts) could have potential to reduce total/green water footprints. Dietary guidelines are evolving yet nuts such as pistachios do not always have a clear place within these. Now appears to be a pertinent time to look at protein quality from the perspective of whole daily diets and dietary patterns, factoring in both health and environmental outcomes. Given updated modes of thinking, nuts such as pistachios have an important role to play in terms of providing ready-to-eat, good-quality, plant-based protein within daily diets.
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Affiliation(s)
| | | | - Mary Jo Feeney
- California Agricultural Boards, Los Altos Hills, CA 94024, USA
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Velasco-Ruiz I, De Santiago E, Ordóñez-Díaz JL, Pereira-Caro G, Moreno-Rojas JM. Effect of In Vitro Gastrointestinal Digestion and Colonic Fermentation on the Stability of Polyphenols in Pistachio ( Pistacia Vera L.). Int J Mol Sci 2023; 24:ijms24054975. [PMID: 36902411 PMCID: PMC10003603 DOI: 10.3390/ijms24054975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The aim of this study was to evaluate the impact of in vitro gastrointestinal digestion and colonic fermentation on the polyphenol compounds from different varieties of pistachio by UHPLC-HRMS analysis. The total polyphenol content decreased significantly, mostly during oral (recoveries of 27 to 50%) and gastric digestion (recoveries of 10 to 18%), with no significant changes after the intestinal phase. After in vitro digestion, the hydroxybenzoic acids and the flavan-3-ols were the main compounds found in pistachio, with respective total polyphenol contents of 73 to 78% and 6 to 11%. More specifically, the main compounds determined after in vitro digestion were 3,4,5-trihydroxybenzoic acid, vanillic hexoside and epigallocatechin gallate. The colonic fermentation affected the total phenolic content of the six varieties studied, with a recovery range of 11 to 25% after 24 h of fecal incubation. A total of twelve catabolites were identified after fecal fermentation, the main compounds being the 3-(3'-hydroxyphenyl)propanoic, 3-(4'-hydroxyphenyl)propanoic, 3-(3',4'-dihydroxyphenyl)propanoic, 3-hydroxyphenylacetic acids and 3,4-dihydroxyphenyl-ɣ-valerolactone. Based on these data, a catabolic pathway for colonic microbial degradation of phenolic compounds is proposed. The catabolites identified at the end of the process are potentially responsible for the health properties attributed to pistachio consumption.
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Affiliation(s)
- Isabel Velasco-Ruiz
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n., 14004 Córdoba, Spain
- Departamento de Bromatología y Tecnología de los Alimentos, Campus Rabanales, Ed. Darwin-Anexo, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Elsy De Santiago
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n., 14004 Córdoba, Spain
| | - José Luis Ordóñez-Díaz
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n., 14004 Córdoba, Spain
| | - Gema Pereira-Caro
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n., 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
- Correspondence: (G.P.-C.); (J.M.M.-R.)
| | - José Manuel Moreno-Rojas
- Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, s/n., 14004 Córdoba, Spain
- Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
- Correspondence: (G.P.-C.); (J.M.M.-R.)
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9
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Huang Z, Chen Y, Huang R, Zhao Z. Identification and Structure–Activity Relationship of Recovered Phenolics with Antioxidant and Antihyperglycemic Potential from Sugarcane Molasses Vinasse. Foods 2022; 11:foods11193131. [PMID: 36230205 PMCID: PMC9563075 DOI: 10.3390/foods11193131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/25/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Sugarcane molasses vinasse is the residue of the fermentation of molasses and the water and soil environmental pollutants from distilleries. However, its recycling value has been neglected. The chemical analysis of the molasses vinasse led to the isolation of a new benzoyl chloride called 2,3,4-trihydroxy-5-methoxy benzoyl chloride, as well as thirteen known compounds, including six benzoic acids. The structure of the new benzoyl chloride was elucidated on the basis of extensive spectroscopic analysis. The antioxidant activity of all isolated compounds was measured using the ORAC assay. Moreover, we compared the cellular antioxidant activity (CAA) and inhibitory activity against α-amylase and α-glucosidase for structure–activity analysis. The results showed that only vanillic acid had CAA (8.64 μmol QE/100 μmol in the no PBS wash protocol and 6.18 μmol QE/100 μmol in the PBS wash protocol), although other benzoic acid derivatives had high ORAC values ranging between 1879.9 and 32,648.1 μmol TE/g. Additional methoxy groups at the ortho-positions of the p-hydroxy group of benzoic acids enhanced the inhibition of α-glucosidase but reduced the ORAC activity unless at the para-position. This work indicated that phenolics, especially phenolic acids in the sugarcane molasses vinasse, possessed potential antioxidant and antihyperglycemic activity, which improved the utilization rate of resources and reduced the discharge of pollutants.
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Affiliation(s)
- Zhe Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yinning Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510640, China
| | - Zhengang Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
- Correspondence: ; Tel./Fax: +86-189-2500-8785
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