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Faraoni P, Bellumori M, Cecchi L, Zonfrillo B, Innocenti M, Gnerucci A, Mulinacci N, Ranaldi F. AGS Gastric Cells: Antioxidant Activity and Metabolic Effects of Phenolic Extracts from Different Monocultivar Virgin Olive Oils. Antioxidants (Basel) 2023; 12:1347. [PMID: 37507887 PMCID: PMC10376124 DOI: 10.3390/antiox12071347] [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: 05/15/2023] [Revised: 06/14/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the transformation of oleuropein during the olive milling process, were evaluated and compared. Oils of different origins were evaluated aiming at verifying whether chemical differences in the phenolic composition of the dry extracts played a role in the metabolism and in maintaining the cellular redox state of AGS cells. The following key enzymes of some metabolic pathways were studied: lactate dehydrogenase, enolase, pyruvate kinase, glucose 6-phosphate dehydrogenase, citrate synthase, 3-Hydroxyacyl-CoA dehydrogenase and hexokinase. As confirmed through PCA analysis, pretreatments with the dry extracts of EVOOs at different concentrations appeared to be able to counteract the enzymatic activity alterations due to oxidative stress induced by H2O2 1 mM and 2 mM. The studied phytocomplexes showed the ability to protect AGS cells from oxidative damage and the secoiridoid derivatives from both oleuropein and ligstroside contributed to the observed effects. The results suggested that EVOOs with medium to high concentrations of phenols can exert this protection.
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Affiliation(s)
- Paola Faraoni
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, FI, Italy
| | - Maria Bellumori
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Lorenzo Cecchi
- Department of Agricultural, Food and Forestry Systems Management (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144 Florence, FI, Italy
| | - Beatrice Zonfrillo
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Alessio Gnerucci
- Department of Physics and Astronomy, University of Florence, Via Sansone, 1, 50019 Sesto Fiorentino, FI, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA, Division of Pharmaceutical and Nutraceutical Sciences, University of Florence, Via U. Schiff 6, 50019 Sesto Fiorentino, FI, Italy
| | - Francesco Ranaldi
- Department of Experimental and Clinic Biomedical Sciences "Mario Serio", University of Florence, Viale Pieraccini 6, 50139 Florence, FI, Italy
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Abbattista R, Losito I, De Ceglie C, Basile G, Calvano CD, Palmisano F, Cataldi TRI. Structural characterization of the ligstroside aglycone isoforms in virgin olive oils by liquid chromatography-high-resolution Fourier-transform mass spectrometry and H/Dexchange. J Mass Spectrom 2019; 54:843-855. [PMID: 31509317 DOI: 10.1002/jms.4438] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/15/2019] [Accepted: 08/23/2019] [Indexed: 06/10/2023]
Abstract
A systematic structural characterization of the isomeric forms related to ligstroside aglycone (LA), one of the most relevant secoiridoids contained in virgin olive oils, was performed using reverse phase liquid chromatography with electrospray ionization Fourier-transform single and tandem mass spectrometry, operated in negative ion mode (RPLC-ESI(-)-FTMS and FTMS/MS). The high mass resolution and accuracy provided by the adopted orbital trap mass analyzer enabled the recognition of more than 10 different isomeric forms of LA in virgin olive oil extracts. They were related to four different types of molecular structure, two of which including a dihydropyranic ring bearing one or two aldehydic groups, whereas the others corresponded to dialdehydic open-structure forms, differing just for the position of a C═C bond. The contemporary presence of enolic or dienolic tautomers associated to most of these compounds, stable at room temperature (23°C), was also assessed through RPLC-ESI-FTMS analyses operated under H/D exchange conditions, ie, by using D2 O instead of H2 O as co-solvent of acetonitrile in the RPLC mobile phase. As discussed in the paper, the results obtained for LA indicated a remarkable structural similarity with oleuropein aglycone (OA), the most abundant secoiridoid of olive oil, whose isoforms had been previously characterized using the same analytical approach.
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Affiliation(s)
- Ramona Abbattista
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Ilario Losito
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Cristina De Ceglie
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Graziana Basile
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Cosima D Calvano
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Dipartimento di Farmacia e Scienze del Farmaco, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Francesco Palmisano
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
| | - Tommaso R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Bari, Italy
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Bari, Italy
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