Brus, A.

Garcia Aloy, M.

Kovacic, A.

Masuero, D.

Saez, V.

Vrhovsek, U.

English

Archivio istituzionale della ricerca - Fondazione Edmund Mach

Characterization of the Neuroactive Compound Profile in Organic, Conventional and Processed TomatoesA. Kovačič, M. Garcia-Aloy, D. Masuero, V. Sáez, A. Brus, U. VrhovšekMetabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, ItalyCreated with BioRender Poster BuilderINTRODUCTIONNeurodegenerative (ND) diseases are debilitating and largely untreatable conditions that affect 55+ millions of people worldwide. Despite the growing evidence of a correlation between diet, gut, and ND diseases, their connection is still unclear. Tomato is one of the most widely produced and consumed vegetables in the world and has the potential to contain neuroactive compounds. OBJECTIVES(1) To develope a non-target methodology using UHPLC-QToF (Synapt XS), including sample preparation, instrumental analysis and data processing; (2) Characterize neuroactive compound profile (neuroprotective and neuro-disrupting compounds) in organic, conventional and processed tomatoes.METHODSMethod optimization based on 27 neuroprotective and 15 neuro-disrupting chemicals (analytical standards, STD). The experimental design includes four groups of tomatoes:  conventional and organic “datterini” (D and DO), conventional plump (PF), and processed tomatoes (PS). Samples were randomly analyzed in full scan (FS) and data dependent acquisition modality (DDA) in positive (+) and negative modes (-).The obtained recoveries of tested compounds were between 67-157% at higher (1.6 µg g-1 d.w.) and 41-130% at lower (0.1 µg g-1 d.w) concentration. Method and instrumental repeatability (relative standard deviation) was <20% and <15%, respectively. For most of compounds, the R2 of linear calibration curve was >0.9 and matrix effect ±60%.RESULTS CONCLUSIONS(1) The developed and validated method enables the characterization of the neuroactive compound profile in organic, conventional and processed tomatoes;(2) Results suggest a bigger difference between different types and differently processed tomatoes than differently produced;(3) Based on the preliminary results, the developed compound annotation strategy is able to identify neuroprotective and neuro-disrupting compounds at different confidence level and suggests the presence of group and non-group specific neuroactive compounds;(4) The annotation of compounds, using the developed strategy, is ongoing and aims to find out the most relevant neuroprotective/disrupting compounds that will be further investigated in the in vitro batch colon model to extend the knowledge of diet-gut microbiome-brain interactions and contribute towards preventing the burden of ND disease.ACKNOWLEDGEMENTSThis project received funding from the European Union’s Horizon Europe research and innovation program under the Marie Skłodowska-Curie grant agreement No [101062798].

Characterization of the neuroactive compound profle in organic, conventional and processed tomatoes

https://openpub.fmach.it/bitstream/10449/80015/1/2023%20IsoFood2.pdf

Characterization of the neuroactive compound profle in organic, conventional and processed tomatoes

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Archivio istituzionale della ricerca - Fondazione Edmund Mach