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Hidalgo A, Bravo D, Soto C, Maturana G, Cordero-Machuca J, Zúñiga-López MC, Oyarzun-Ampuero F, Quest AFG. The Anti-Oxidant Curcumin Solubilized as Oil-in-Water Nanoemulsions or Chitosan Nanocapsules Effectively Reduces Helicobacter pylori Growth, Bacterial Biofilm Formation, Gastric Cell Adhesion and Internalization. Antioxidants (Basel) 2023; 12:1866. [PMID: 37891945 PMCID: PMC10603959 DOI: 10.3390/antiox12101866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/24/2023] [Accepted: 09/27/2023] [Indexed: 10/29/2023] Open
Abstract
The bacterium Helicobacter pylori (H. pylori) represents a major risk factor associated with the development of gastric cancer. The anti-oxidant curcumin has been ascribed many benefits to human health, including bactericidal effects. However, these effects are poorly reproducible because the molecule is extremely unstable and water insoluble. Here we solubilized curcumin as either nanoemulsions or chitosan nanocapsules and tested the effects on H. pylori. The nanoemulsions were on average 200 nm in diameter with a PdI ≤ 0.16 and a negative zeta potential (-54 mV), while the nanocapsules were 305 nm in diameter with a PdI ≤ 0.29 and a positive zeta potential (+68 mV). Nanocapsules were safer than nanoemulsions when testing effects on the viability of GES-1 gastric cells. Also, nanocapsules were more efficient than nanoemulsions at inhibiting H. pylori growth (minimal inhibitory concentration: 50 and 75 μM, respectively), whereby chitosan contributed to this activity. Importantly, both formulations effectively diminished H. pylori's adherence to and internalization by GES-1 cells, as well as biofilm formation. In summary, the demonstrated activity of the curcumin nanoformulations described here against H. pylori posit them as having great potential to treat or complement other therapies currently in use against H. pylori infection.
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Affiliation(s)
- Antonio Hidalgo
- Cellular Communication Laboratory, Center for Studies on Exercise, Metabolism and Cancer (CEMC), Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (A.H.); (C.S.)
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
| | - Denisse Bravo
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
- Cellular Interactions Laboratory, Faculty of Dentistry, Universidad Andrés Bello, Santiago 8370133, Chile
| | - Cristopher Soto
- Cellular Communication Laboratory, Center for Studies on Exercise, Metabolism and Cancer (CEMC), Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (A.H.); (C.S.)
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
- Cellular Interactions Laboratory, Faculty of Dentistry, Universidad Andrés Bello, Santiago 8370133, Chile
| | - Gabriela Maturana
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380494, Chile; (G.M.); (M.C.Z.-L.)
| | - Jimena Cordero-Machuca
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
- Departament of Sciences and Pharmaceutical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380494, Chile
| | - María Carolina Zúñiga-López
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380494, Chile; (G.M.); (M.C.Z.-L.)
| | - Felipe Oyarzun-Ampuero
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
- Departament of Sciences and Pharmaceutical Technology, Faculty of Chemical and Pharmaceutical Sciences, Universidad de Chile, Santiago 8380494, Chile
| | - Andrew F. G. Quest
- Cellular Communication Laboratory, Center for Studies on Exercise, Metabolism and Cancer (CEMC), Faculty of Medicine, Universidad de Chile, Santiago 8380453, Chile; (A.H.); (C.S.)
- Advanced Center for Chronic Diseases (ACCDiS), Universidad de Chile, Santos Dumont 964, Independencia, Santiago 8380494, Chile; (D.B.); (J.C.-M.)
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Maturana G, Segovia J, Olea-Azar C, Uribe-Oporto E, Espinosa A, Zúñiga-López MC. Evaluation of the Effects of Chia ( Salvia hispanica L.) Leaves Ethanolic Extracts Supplementation on Biochemical and Hepatic Markers on Diet-Induced Obese Mice. Antioxidants (Basel) 2023; 12:antiox12051108. [PMID: 37237974 DOI: 10.3390/antiox12051108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Obesity is a significant health concern affecting 13% of the world's population. It is often associated with insulin resistance and metabolic-associated fatty liver disease (MAFLD), which can cause chronic inflammation in the liver and adipose tissue. Obese hepatocytes show increased lipid droplets and lipid peroxidation, which can lead to the progression of liver damage. Polyphenols have been shown to have the ability to reduce lipid peroxidation, thereby promoting hepatocyte health. Chia leaves, a by-product of chia seed production, are a natural source of bioactive antioxidant compounds, such as cinnamic acids and flavonoids, which have antioxidant and anti-inflammatory properties. In this study, chia leaves' ethanolic extracts of two seed phenotypes were tested on diet-induced obese mice to evaluate their therapeutic potential. Results show that the chia leaf extract positively affected insulin resistance and lipid peroxidation in the liver. In addition, the extract improved the HOMA-IR index compared to the obese control group, reducing the number and size of lipid droplets and lipid peroxidation. These results suggest that chia leaf extract may help treat insulin resistance and liver damage associated with MAFLD.
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Affiliation(s)
- Gabriela Maturana
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago 8380494, Chile
| | - Javiera Segovia
- Department of Medical Technology, University of Chile, Santiago 8380453, Chile
| | - Claudio Olea-Azar
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago 8380494, Chile
| | | | - Alejandra Espinosa
- Department of Medical Technology, University of Chile, Santiago 8380453, Chile
- Escuela de Medicina, Universidad de Valparaíso, Valparaíso 2340000, Chile
| | - María Carolina Zúñiga-López
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago 8380494, Chile
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Zúñiga-López MC, Maturana G, Campmajó G, Saurina J, Núñez O. Determination of Bioactive Compounds in Sequential Extracts of Chia Leaf ( Salvia hispanica L.) Using UHPLC-HRMS (Q-Orbitrap) and a Global Evaluation of Antioxidant In Vitro Capacity. Antioxidants (Basel) 2021; 10:antiox10071151. [PMID: 34356383 PMCID: PMC8301112 DOI: 10.3390/antiox10071151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/17/2021] [Accepted: 07/19/2021] [Indexed: 01/14/2023] Open
Abstract
Consumers’ interest in foods that are nutritionally balanced and with health benefits has increased. The food industry is paying attention to the use of the ancestral seed Salvia hispanica L., commonly known as chia. At present, only chia seeds, which are a natural source of omega-3 and omega-6, fiber, proteins, and natural antioxidants, are commercialized. Although some studies reveal the presence of several bioactive compounds, such as polyphenols (e.g., vitexin, orientin, and some hydroxycinnamic acids) in chia leaf methanolic extracts, the chia plant is commonly used as fertilizer or treated as waste after harvest. Therefore, it can represent a by-product that could be considered a great source of bioactive compounds with unexplored potential in medicine and food industry applications. In this work, UHPLC-HRMS (Q-Orbitrap) was employed to tentatively identify and determine the bioactive compounds present in different leaf extracts of chia plants of black and white seed phenotype obtained with solvents of different polarity (ethanol, ethyl acetate, dichloromethane, and hexane) to address chia plant by-product revalorization. The chemical antioxidant capacity was also studied and correlated to the found bioactive compounds. In these experiments, black chia showed a higher antioxidant capacity than white chia in the ethanolic extracts. Moreover, experiments on cellular antioxidant activity were also performed with a predominance of the white chia extract. It is noted that the cellular antioxidant activity results make chia ethanolic extracts promising antioxidants.
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Affiliation(s)
- María Carolina Zúñiga-López
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Sergio Livingstone, 1007, Independencia, Santiago 8380492, Chile;
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Correspondence: (M.C.Z.-L.); (O.N.)
| | - Gabriela Maturana
- Department of Inorganic and Analytical Chemistry, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Sergio Livingstone, 1007, Independencia, Santiago 8380492, Chile;
| | - Guillem Campmajó
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
| | - Oscar Núñez
- Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, E08028 Barcelona, Spain; (G.C.); (J.S.)
- Research Institute in Food Nutrition and Food Safety, University of Barcelona, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E08921 Santa Coloma de Gramenet, Spain
- Correspondence: (M.C.Z.-L.); (O.N.)
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Soto-Madrid D, Gutiérrez-Cutiño M, Pozo-Martínez J, Zúñiga-López MC, Olea-Azar C, Matiacevich S. Dependence of the Ripeness Stage on the Antioxidant and Antimicrobial Properties of Walnut ( Juglans regia L.) Green Husk Extracts from Industrial By-Products. Molecules 2021; 26:molecules26102878. [PMID: 34068159 PMCID: PMC8152964 DOI: 10.3390/molecules26102878] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 04/16/2023] Open
Abstract
Walnut green husk (WGH) is a waste generated by the walnut (Juglans regia L.) harvest industry. It represents a natural source of polyphenols, compounds with antioxidant and antimicrobial activities, but their activity could be dependent on the ripeness stage of the raw material. In this study, the effect of the different ripeness stages-open (OH) and closed (CH) husks-on the antioxidant and antimicrobial properties of WGH extracts were analyzed, emphasizing the influence of the extracts in inhibiting Escherichia coli growth. The ripeness stage of WGH significantly affected the antioxidant activity of the extracts. This was attributed to the different polyphenol profiles related to the mechanical stress when the husk opened compared to the closed sample. The antimicrobial activity showed inhibition of E. coli growth. OH-extracts at 96 µg/mL caused the lowest specific growth rate (µmax = 0.003 h-1) and the greatest inhibition percentage (I = 93%) compared to CH-extract (µmax = 0.01 h-1; I = 69%). The obtained results showed the potential of the walnut green husk, principally open husk, as an economical source of antioxidant and antimicrobial agents with potential use in the food industry.
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Affiliation(s)
- Daniela Soto-Madrid
- Food Properties Research Group (INPROAL), Department of Food Science and Technology, Technological Faculty, Universidad de Santiago de Chile (USACH), Obispo Umaña 050, Estación Central, Santiago 9170201, Chile;
| | - Marlen Gutiérrez-Cutiño
- Molecular Magnetism & Molecular Materials Laboratory (LM4), Department of Chemistry of Materials, Chemistry and Biology Faculty, Universidad de Santiago de Chile (USACH), Av. Lib. Bernardo O’Higgins 3363, Estación Central, Santiago 9170022, Chile;
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Estación Central, Santiago 9170022, Chile
| | - Josué Pozo-Martínez
- Department of Inorganic and Analytical Chemistry, Universidad de Chile, Sergio Livingstone 1007, Independencia, Santiago 8380492, Chile; (J.P.-M.); (M.C.Z.-L.); (C.O.-A.)
| | - María Carolina Zúñiga-López
- Department of Inorganic and Analytical Chemistry, Universidad de Chile, Sergio Livingstone 1007, Independencia, Santiago 8380492, Chile; (J.P.-M.); (M.C.Z.-L.); (C.O.-A.)
| | - Claudio Olea-Azar
- Department of Inorganic and Analytical Chemistry, Universidad de Chile, Sergio Livingstone 1007, Independencia, Santiago 8380492, Chile; (J.P.-M.); (M.C.Z.-L.); (C.O.-A.)
| | - Silvia Matiacevich
- Food Properties Research Group (INPROAL), Department of Food Science and Technology, Technological Faculty, Universidad de Santiago de Chile (USACH), Obispo Umaña 050, Estación Central, Santiago 9170201, Chile;
- Correspondence:
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