FNS> Vol.5 No.16, August 2014

Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation

DownloadDownload as PDF (Size:2628KB)  HTML    PP. 1568-1576  

ABSTRACT

Sweet and sour cherries contain several polyphenols that possess antioxidant and anti-inflammatory properties. Aim of this study was to investigate the effect of the maturity stage on phenol content and biological properties of extract of a local Morello-type of sour cherry (Prunus cerasus L.), “visciola”. The study of total phenol content and total antioxidant potential was associated with the evaluation of the antioxidant property of extracts using a copper catalyzed human low density lipoproteins (LDL) oxidation as experimental model. Moreover, using albumin glycated by methylglyoxal, we evaluated the anti-glycation effect of fruit extract. The results demonstrated that fully ripened fruits exert higher antioxidant and anti-glycation properties when compared with partially ripened fruits. Information about the health-promoting components of “visciola” could lead to a better understanding and an increased consumption of these, including its use as functional food.

Cite this paper

Ferretti, G. , Neri, D. and Bacchetti, T. (2014) Effect of Italian Sour Cherry (Prunus cerasus L.) on the Formation of Advanced Glycation End Products and Lipid Peroxidation. Food and Nutrition Sciences, 5, 1568-1576. doi: 10.4236/fns.2014.516170.

References

[1] Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E. and Hilpert, K.F. (2002) Bioactive Compounds in Foods: Their Role in the Prevention of Cardiovascular Disease and Cancer. The American Journal of Medicine, 113, 71S-88S.
http://dx.doi.org/10.1016/S0002-9343(01)00995-0
[2] Tangney, C.C. and Rasmussen, H.E. (2013) Polyphenols, Inflammation, and Cardiovascular Disease. Current Atherosclerosis Reports, 15, 324.
http://dx.doi.org/10.1007/s11883-013-0324-x
[3] Babu, P.V.A., Liu, D.M. and Gilbert, E.R. (2013) Recent Advances in Understanding the Anti-Diabetic Actions of Dietary Flavonoids. Journal of Nutritional Biochemistry, 24, 1777-1789.
http://dx.doi.org/10.1016/j.jnutbio.2013.06.003
[4] Williamson, G. (2013) Possible Effects of Dietary Polyphenols on Sugar Absorption and Digestion. Molecular Nutrition & Food Research, 57, 48-57.
http://dx.doi.org/10.1002/mnfr.201200511
[5] Jariyapamornkoon, N., Yibchok-anun, S. and Adisakwattana, S. (2013) Inhibition of Advanced Glycation End Products by Red Grape Skin Extract and Its Antioxidant Activity. BMC Complementary and Alternative Medicine, 13, 171.
http://dx.doi.org/10.1186/1472-6882-13-171
[6] Lavelli, V. (2009) Combined Effect of Storage Temperature and Water Activity on the Antiglycoxidative Properties and Color of Dehydrated Apples. Journal of Agricultural and Food Chemistry, 57, 11491-11497.
http://dx.doi.org/10.1021/jf901865r
[7] Matsuda, H., Wang, T., Managi, H. and Yoshikawa, M. (2003) Structural Requirements of Flavonoids for Inhibition of Protein Glycation and Radical Scavenging Activities. Bioorganic & Medicinal Chemistry, 11, 5317-5323.
http://dx.doi.org/10.1016/j.bmc.2003.09.045
[8] Peng, X., Ma, J., Chen, F. and Wang, M. (2011) Naturally Occurring Inhibitors against the Formation of Advanced Glycation End-Products. Food & Function, 2, 289-301.
http://dx.doi.org/10.1039/c1fo10034c
[9] Shao, X., Bai, N.S., He, K., Ho, C.T., Yang, C.S. and Sang, S.M. (2008) Apple Polyphenols, Phloretin and Phloridzin: New Trapping Agents of Reactive Dicarbonyl Species. Chemical Research in Toxicology, 21, 2042-2050.
http://dx.doi.org/10.1021/tx800227v
[10] Wu, C.H., Huang, S.M., Lin, J.A. and Yen, G.C. (2011) Inhibition of Advanced Glycation Endproduct Formation by Foodstuffs. Food & Function, 2, 224-234.
http://dx.doi.org/10.1039/c1fo10026b
[11] Ahmed, N. (2005) Advanced Glycation Endproducts—Role in Pathology of Diabetic Complications. Diabetes Research and Clinical Practice, 67, 3-21.
http://dx.doi.org/10.1016/j.diabres.2004.09.004
[12] Srikanth, V., Maczurek, A., Phan, T., Steele, M., Westcott, B., Juskiw, D. and Münch, G. (2011) Advanced Glycation Endproducts and Their Receptor RAGE in Alzheimer’s Disease. Neurobiology of Aging, 32, 763-777.
http://dx.doi.org/10.1016/j.neurobiolaging.2009.04.016
[13] Thornalley, P.J. (1996) Pharmacology of Methylglyoxal: Formation, Modification of Proteins and Nucleic Acids, and Enzymatic Detoxification—A Role in Pathogenesis and Antiproliferative Chemotherapy. General Pharmacology, 27, 565-573.
http://dx.doi.org/10.1016/0306-3623(95)02054-3
[14] Wolff, S.P. and Dean, R.T. (1987) Glucose Autoxidation and Protein Modification. The Potential Role of “Autoxidative Glycosylation” in Diabetes. Biochemical Journal, 245, 243-250.
[15] Ames, B.N., Shigenaga, M.K. and Hagen, T.M. (1993) Oxidants, Antioxidants, and the Degenerative Diseases of Aging. Proceedings of the National Academy of Sciences of the United States of America, 90, 7915-7922.
http://dx.doi.org/10.1073/pnas.90.17.7915
[16] Meydani, M. (2002) The Boyd Orr Lecture: Nutrition Interventions in Aging and Age-Associated Disease. Proceedings of the Nutrition Society, 61, 165-171.
http://dx.doi.org/10.1079/PNS2002144
[17] Chaovanalikit, A. and Wrolstad, R.E. (2004) Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties. Journal of Food Science, 69, FCT67-FCT72.
http://dx.doi.org/10.1111/j.1365-2621.2004.tb17858.x
[18] Ferretti, G., Bacchetti, T., Belleggia, A. and Neri, D. (2010) Cherry Antioxidants: From Farm to Table. Molecules, 15, 6993-7005.
http://dx.doi.org/10.3390/molecules15106993
[19] Goncalves, B., Landbo, A.K., Knudsen, D., Silva, A.P., Moutinho-Pereira, J., Rosa, E. and Meyer, A.S. (2004) Effect of Ripeness and Postharvest Storage on the Phenolic Profiles of Cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry, 52, 523-530.
http://dx.doi.org/10.1021/jf030595s
[20] Kirakosyan, A., Seymour, E.M., Llanes, D.E.U., Kaufman, P.B. and Bolling, S.F. (2009) Chemical Profile and Antioxidant Capacities of Tart Cherry Products. Food Chemistry, 115, 20-25.
http://dx.doi.org/10.1016/j.foodchem.2008.11.042
[21] Heinonen, I.M., Meyer, A.S. and Frankel, E.N. (1998) Antioxidant Activity of Berry Phenolics on Human Low-Density Lipoprotein and Liposome Oxidation. Journal of Agricultural and Food Chemistry, 46, 4107-4112.
http://dx.doi.org/10.1021/jf980181c
[22] Ou, B.X., Bosak, K.N., Brickner, P.R., Iezzoni, D.G. and Seymour, E.M. (2012) Processed Tart Cherry Products- Comparative Phytochemical Content, in Vitro Antioxidant Capacity and in Vitro Anti-Inflammatory Activity. Journal of Food Science, 77, H105-H112.
http://dx.doi.org/10.1111/j.1750-3841.2012.02681.x
[23] Jacob, R.A., Spinozzi, G.M., Simon, V.A., Kelley, D.S., Prior, R.L., Hess-Pierce, B. and Kader, A.A. (2003) Consumption of Cherries Lowers Plasma Urate in Healthy Women. Journal of Nutrition, 133, 1826-1829.
[24] Prior, R.L., Go, L.W., Wu, X.L., Jacob, R.A., Sotoudeh, G., Kader, A.A. and Cook, R.A. (2007) Plasma Antioxidant Capacity Changes Following a Meal as a Measure of the Ability of a Food to Alter in Vivo Antioxidant Status. Journal of the American College of Nutrition, 26, 170-181.
http://dx.doi.org/10.1080/07315724.2007.10719599
[25] Traustadottir, T., Davies, S.S., Stock, A.A., Su, Y., Heward, C.B., Roberts II, L.J. and Harman, S.M. (2009) Tart Cherry Juice Decreases Oxidative Stress in Healthy Older Men and Women. Journal of Nutrition, 139, 1896-1900.
http://dx.doi.org/10.3945/jn.109.111716
[26] Diaz-Mula, H.M., Castillo, S., Martinez-Romero, D., Valero, D., Zapata, P.J., Guillen, F. and Serrano, M. (2009) Sensory, Nutritive and Functional Properties of Sweet Cherry as Affected by Cultivar and Ripening Stage. Food Science and Technology International, 15, 535-543.
http://dx.doi.org/10.1177/1082013209351868
[27] Goldman, I.L., Kader, A.A. and Heintz, C. (1999) Influence of Production, Handling, and Storage on Phytonutrient Content of Foods. Nutrition Reviews, 57, S46-S52.
http://dx.doi.org/10.1111/j.1753-4887.1999.tb01807.x
[28] Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M. (1999) Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology, 299, 152-178.
http://dx.doi.org/10.1016/S0076-6879(99)99017-1
[29] Gillespie, K.M., Chae, J.M. and Ainsworth, E.A. (2007) Rapid Measurement of Total Antioxidant Capacity in Plants. Nature Protocols, 2, 867-870. http://dx.doi.org/10.1038/nprot.2007.100
[30] Cheng, Z., Moore, J. and Yu, L. (2006) High-Throughput Relative DPPH Radical Scavenging Capacity Assay. Journal of Agricultural and Food Chemistry, 54, 7429-7436.
http://dx.doi.org/10.1021/jf0611668
[31] Chung, B.H., Segrest, J.P., Ray, M.J., Brunzell, J.D., Hokanson, J.E., Krauss, R.M., Beaudrie, K. and Cone, J.T. (1986) Single Vertical Spin Density Gradient Ultracentrifugation. Methods in Enzymology, 128, 181-209.
http://dx.doi.org/10.1016/0076-6879(86)28068-4
[32] Bradford, M.M. (1976) A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Analytical Biochemistry, 72, 248-254.
http://dx.doi.org/10.1016/0003-2697(76)90527-3
[33] Esterbauer, H., Striegl, G., Puhl, H. and Rotheneder, M. (1989) Continuous Monitoring of in Vitro Oxidation of Human Low Density Lipoprotein. Free Radical Research, 6, 67-75.
http://dx.doi.org/10.3109/10715768909073429
[34] Gugliucci, A., Bastos, D.H., Schulze, J. and Souza, M.F. (2009) Caffeic and Chlorogenic Acids in Ilex paraguariensis Extracts Are the Main Inhibitors of AGE Generation by Methylglyoxal in Model Proteins. Fitoterapia, 80, 339-344. http://dx.doi.org/10.1016/j.fitote.2009.04.007
[35] Lunceford, N. and Gugliucci, A. (2005) Ilex paraguariensis Extracts Inhibit AGE Formation More Efficiently than Green Tea. Fitoterapia, 76, 419-427.
http://dx.doi.org/10.1016/j.fitote.2005.03.021
[36] Goncalves, B., Landbo, A.K., Let, M., Silva, A.P., Rosa, E. and Meyer, A.S. (2004) Storage Affects the Phenolic Profiles and Antioxidant Activities of Cherries (Prunus avium L.) on Human Low-Density Lipoproteins. Journal of the Science of Food and Agriculture, 84, 1013-1020.
http://dx.doi.org/10.1002/jsfa.1752
[37] Serrano, M., Guillen, F., Martinez-Romero, D., Castillo, S. and Valero, D. (2005) Chemical Constituents and Antioxidant Activity of Sweet Cherry at Different Ripening Stages. Journal of Agricultural and Food Chemistry, 53, 2741-2745. http://dx.doi.org/10.1021/jf0479160
[38] Serrano, M., Diaz-Mula, H.M., Zapata, P.J., Castillo, S., Guillen, F., Martinez-Romero, D., Valverde, J.M. and Valero, D. (2009) Maturity Stage at Harvest Determines the Fruit Quality and Antioxidant Potential after Storage of Sweet Cherry Cultivars. Journal of Agricultural and Food Chemistry, 57, 3240-3246.
http://dx.doi.org/10.1021/jf803949k
[39] Blando, F., Gerardi, C. and Nicoletti, I. (2004) Sour Cherry (Prunus cerasus L.) Anthocyanins as Ingredients for Functional Foods. Journal of Biomedicine and Biotechnology, 2004, 253-258.
http://dx.doi.org/10.1155/S1110724304404136
[40] Bonnefont-Rousselot, D. (2002) Glucose and Reactive Oxygen Species. Current Opinion in Clinical Nutrition & Metabolic Care, 5, 561-568.
http://dx.doi.org/10.1097/00075197-200209000-00016
[41] Bacchetti, T., Masciangelo, S., Armeni, T., Bicchiega, V. and Ferretti, G. (2014) Glycation of Human High Density Lipoprotein by Methylglyoxal: Effect on HDL-Paraoxonase Activity. Metabolism-Clinical and Experimental, 63, 307-311.
http://dx.doi.org/10.1016/j.metabol.2013.10.013
[42] Nagaraj, R.H., Oya-Ito, T., Padayatti, P.S., Kumar, R., Mehta, S., West, K., et al. (2003) Enhancement of Chaperone Function of Alpha-Crystallin by Methylglyoxal Modification. Biochemistry, 42, 10746-10755.
http://dx.doi.org/10.1021/bi034541n
[43] Shao, X., Chen, H., Zhu, Y., Sedighi, R., Ho, C.T. and Sang, S. (2014) Essential Structural Requirements and Additive Effects for Flavonoids to Scavenge Methylglyoxal. Journal of Agricultural and Food Chemistry, 62, 3202-3210.
http://dx.doi.org/10.1021/jf500204s
[44] Peng, X., Ma, J., Chao, J., Sun, Z., Chang, R.C., Tse, I., Li, E.T.S., Chen, F. and Wang, M.F. (2010) Beneficial Effects of Cinnamon Proanthocyanidins on the Formation of Specific Advanced Glycation Endproducts and Methylglyoxal- Induced Impairment on Glucose Consumption. Journal of Agricultural and Food Chemistry, 58, 6692-6696.
http://dx.doi.org/10.1021/jf100538t
[45] Fazzari, M., Fukumoto, L., Mazza, G., Livrea, M.A., Tesoriere, L. and Di Marco, L. (2008) In Vitro Bioavailability of Phenolic Compounds from Five Cultivars of Frozen Sweet Cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry, 56, 3561-3568.
http://dx.doi.org/10.1021/jf073506a
[46] Manach, C., Scalbert, A., Morand, C., Remesy, C. and Jimenez, L. (2004) Polyphenols: Food Sources and Bioavailability. American Journal of Clinical Nutrition, 79, 727-747.

  
comments powered by Disqus

Copyright © 2014 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.