The Potential Health Benefits of Polyphenol-Rich Extracts from Cichorium intybus

Phytochemicals can exert their bioactivity without reaching the systemic circulation; scarcely absorbed antioxidants might reach the large bowel contributing to protection from oxidative damage-induced gastrointestinal diseases. In the present work, we aimed to study the relationship between potential activity of polyphenol-rich extracts from Cichorium intybus L. and changes in morphological characteristics on Caco-2 cells. Phytochemicals content (carotenoids and flavonoids) and total antioxidant activity of Red Chicory of Treviso and Variegated Chicory of Castelfranco were evaluated. The bioactivity of polyphenol-rich extracts from chicories was studied in in vitro Caco-2 cell monolayers model. Morphological characteristics changes to test the antioxidant and/or prooxidant effect were verified by histological analysis and observed by Electronic Scansion Microscopy (SEM). On Caco-2 cell model, the polyphenols fractions from chicories have indicated a moderate antioxidant behavior until 17 μM concentration, while 70 μM and 34 μM exert cytotoxic effects for Treviso’s and Castelfranco’s Chicory, respectively, highlighted by TEER decreasing, increased permeability, and alteration of epithelium. Our findings support the beneficial effects of these products in counteracting the oxidative stress and cellular damage, induced in vitro on Caco-2 cell model, through interaction with the mucopolysaccharide complexes in the glycocalyx, maintaining in vivo a healthy and effective intestinal barrier

Effect of Sulfites on Antioxidant Activity, Total Polyphenols, and Flavonoid Measurements in White Wine

Polyphenols content and antioxidant activity are directly related to the quality of wine. Wine also contains sulfites, which are added during the winemaking process. The present study aimed to evaluate the effects of sulfites on the assays commonly used to measure the antioxidant activity and polyphenols and flavonoids content of white wines. The effects of sulfites were explored both in the standard assays and in white wine. The addition of sulfites (at 1–10 μg) in the standard assays resulted in a significant, positive interference in the Folin–Ciocalteu’s assay used for polyphenols measurements and in both the Ferric Reducing Antioxidant Power and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation decolorization assays, which were used for antioxidant activity evaluation. A negative interference of sulfites (at 1–20 μg) was observed for the colorimetric aluminium-chloride flavonoids assay. The addition of sulfites to organic white wines (at 25–200 mg/L wine) clearly resulted in a significant overestimation of antioxidant activity and polyphenols content, and in an underestimation of flavonoids concentration. To overcome sulfite interferences, white wines were treated with cross-linked polyvinylpyrrolidone. The total polyphenols content and antioxidant activity measurements obtained after polyvinylpyrrolidone treatment were significantly lower than those obtained in the untreated wines. Flavonoids were expected to be higher after polyvinylpyrrolidone treatment, but were instead found to be lower than for untreated wines, suggesting that in addition to sulfites, other non-phenolic reducing compounds were present in white wine and interfered with the flavonoid assay. In view of our results, we advise that a purification procedure should be applied in order to evaluate the quality of white wine

Antioxidant effects of poliphenols extracts by raw vs coocked apple on cellular cultures monolayer CaCo-2

Aim:The Trans-Epithelial Electrics Resistance (TEER) and morphology study by Electronic Scansion Microscopy (SEM) analysis on CaCo-2 monolayer could be useful methods to observe the antioxidant and/or prooxidant capacity at different concentrations and incubation time of a poliphenolics extract of the raw and cooked apple samples (HAPE). Methods:The HAPE of raw and cooked apples have been tested on culture in monolayer CaCo-2 cells in various concentrations (10,50,100mg/ml) and placed in a multiwells Falcon. The filter divided the chamber in apical and basal compartments that represent the lumen and the basal area of the gut tract. Results:With HAPE concentrations of 10,50,100mg/ml it is possible to observe that by both methods TEER value and SEM analysis the HAPE an antioxidant activity resulted as more marked for the poliphenols extract sample of cooked apple. The cells were incubated with 10,50,100mg/ml of HAPE concentration (baked apple at 180°C for 18 minute) it is possible to observe a TEER value rise. This means an evident change in the permeability and in the cellular secretory activity. This is confirmed by ultrastructural analysis, in which it is clearly visible a high secretion that appear morphologically as a network that above the microvilli of the Caco-2 cellular monolayer. Conclusion:In fact both the raw and cooked apple exhibit a strong antioxidant activity, which is more pronounced with the extract of baked apple. For the high antioxidant capacity it is advised to eat this fruit when cooked

Redox role of lactobacillus casei shirota against the cellular damage induced by 2,2'-azobis (2-amidinopropane) dihydrochloride-induced oxidative and inflammatory stress in enterocytes-like epithelial cells

In western societies where most of the day is spent in the postprandial state, the existence of oxidative and inflammatory stress conditions makes postprandial stress an important factor involved in the development of cardiovascular risk factors. A large body of evidence have been accumulated on the anti-inflammatory effects of probiotics, but no information is available on the mechanisms through which intestinal microbiota modulates redox unbalance associated with inflammatory stress. Here, we aimed to investigate the ability of Lactobacillus casei Shirota (LS) to induce an antioxidant response to counteract oxidative and inflammatory stress in an in vitro model of enterocytes. Our results show that pretreatment of enterocytes with LS prevents membrane barrier disruption and cellular reactive oxygen species (ROS) accumulation inside the cells, modulates the expression of the gastro-intestinal glutathione peroxidase (GPX2) antioxidant enzyme, and reduces p65 phosphorylation, supporting the involvement of the Nfr2 and nuclear factor kappa B pathways in the activation of antioxidant cellular defenses by probiotics. These results suggest, for the first time, a redox mechanism by LS in protecting intestinal cells from AAPH-induced oxidative and inflammatory stress

Effect of bread poliphenolics estract on culture monolayer Caco-2 cells line

Aim: The bread is perhaps the most popular food product in the world, today. For our study we chose the bread made with wheat flour of a Sant'Agata cultivar realized by crossing two cereal Adamello and Simeto Varieties. This cultivar showed a high production stability and a strong adaptability to extreme diverse environments. Increasing concentrations of polyphenols extract of bread (5-10-25-50-100-250mg/ml) were tested on our cell in vitro model (Caco-2 cells line) for 270 minutes at 37°C. The effect on TransEpitelial Electrics Resistance (TEER) and the histological analysis of Caco-2 monolayer could be usefull methods in order to observe the different antioxidant or pro-oxidant capacity values of different concentrations of the Hydrolyzed Bread Poliphenols Extract (HBPE) at different incubation time. Methods: The various concentrations of HBPE have been tested on culture in monolayer Caco-2 cells seeded on polycarbonate filter cell culture chamber inserts (diameter 6.5 mm; area 0.33 cm2; pore diameter 0.4 mm) at a density of 1.5x105 cells for filter and placed in a multiwells Falcon; the filter divided the chamber in apical and basal compartments that represent the lumen and the basal area of the gut tract. Conclusion: Our results showed the influence of poliphenols bread extract concentration. In fact, the low concentrations (5 and 10 mg/ml) show an antioxidant behaviour. Instead, when increasing the concentrations (25, 50, 100 and 250mg/ml) the HBPE shows a pro-oxidant behaviour

Sources of Resistance to Phytophthora cinnamomi in Juglans spp. for Potential Rootstocks

diverse collection of Juglans species and hybrids with potential to serve as walnut rootstocks was evaluated to identify resistance to Phytophthora cinnamomi, a destructive pathogen affecting commercial production of Persian walnuts worldwide. A total of 35 Juglans genotypes, comprising hybrids and Juglans microcarpa, plus three Juglans regia genotypes as comparison, were inoculated during two seasons (spring and autumn) for 3 years, with two isolates of P. cinnamomi. Inoculations were carried out on excised shoots of the different genotypes by replacing a bark disk with a P. cinnamomi culture plug. After incubation, necrosis length caused by the pathogen was measured. Data were collected and statistically analyzed with generalized linear mixed models. This work pointed out a seasonal influence on some Juglans genotype response to P. cinnamomi: both hybrids and J. microcarpa groups were significantly less sensitive in autumn compared with spring (P = 0.0006), thus this condition must be considered when selecting Juglans for resistance to this pathogen. Three genotypes of J. regia, known for its susceptibility to P. cinnamomi, were used as comparison. Results show good levels of resistance to P. cinnamomi in J. microcarpa genotypes, confirming literature results. Among J. microcarpa genotypes, the Jmi03 is quite promising for its in vitro propagation. A number of Juglans hybrids, H5/18, 7/28,8/29, 10/43, and 6/22, showed significantly higher levels of resistance to P. cinnamomi, compared with susceptible J. regia genotypes. Evaluation, in naturally infected fields, of clonal genotypes and seedlingprogenies of resistant genotypes, grafted with commercial walnut varieties, is currently under way and will provide additional information for successful usage

Sources of Resistance to Phytophthora cinnamomi in Juglans spp. for Potential Rootstocks

diverse collection of Juglans species and hybrids with potential to serve as walnut rootstocks was evaluated to identify resistance to Phytophthora cinnamomi, a destructive pathogen affecting commercial production of Persian walnuts worldwide. A total of 35 Juglans genotypes, comprising hybrids and Juglans microcarpa, plus three Juglans regia genotypes as comparison, were inoculated during two seasons (spring and autumn) for 3 years, with two isolates of P. cinnamomi. Inoculations were carried out on excised shoots of the different genotypes by replacing a bark disk with a P. cinnamomi culture plug. After incubation, necrosis length caused by the pathogen was measured. Data were collected and statistically analyzed with generalized linear mixed models. This work pointed out a seasonal influence on some Juglans genotype response to P. cinnamomi: both hybrids and J. microcarpa groups were significantly less sensitive in autumn compared with spring (P = 0.0006), thus this condition must be considered when selecting Juglans for resistance to this pathogen. Three genotypes of J. regia, known for its susceptibility to P. cinnamomi, were used as comparison. Results show good levels of resistance to P. cinnamomi in J. microcarpa genotypes, confirming literature results. Among J. microcarpa genotypes, the Jmi03 is quite promising for its in vitro propagation. A number of Juglans hybrids, H5/18, 7/28,8/29, 10/43, and 6/22, showed significantly higher levels of resistance to P. cinnamomi, compared with susceptible J. regia genotypes. Evaluation, in naturally infected fields, of clonal genotypes and seedlingprogenies of resistant genotypes, grafted with commercial walnut varieties, is currently under way and will provide additional information for successful usage