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Dietary lipid protection from oxidation by lingonberry phenolic extracts in in vitro digestion conditions
Oana-Crina Bujor, Valentin I. Popa, Claire Dufour
To cite this version:
Oana-Crina Bujor, Valentin I. Popa, Claire Dufour. Dietary lipid protection from oxidation by lin- gonberry phenolic extracts in in vitro digestion conditions. international conference on aromatic and medicinal herbs, Jun 2016, Bucharest, Romania. 2016. �hal-01608714�
P o ly u n s a t u ra t e d Fa t t y Ac id s (TG, PL, chlolesterol esters)
+
Die t a ry iro n
+ O2, H+
P o ly p h e n o l
c o n s u m p t io n /d a y
0,8-1,3 g [1]
P o ly p h e n o ls
b io a c c e s s ib ilit y
[PP] natifs ≈ 0,5 - 1 mM
Lipid oxidation products (LOOH, L=O, LOH…). [2]
Absorbed in LDL Atherogenicity of modified LDL
BACKGROUND
Lingonberry (LB) (Vaccinium vitis-idaea L.) polyphenols:
content and main contributors [3]
Stems 94 mg/g DE
Catechin
Quercetin3OGal Fruits
11 (H2O) mg/g DE 12 (aq. EtOH) mg/g DE
Cyanidin-3-O-Gal Leaves
65 mg/g DE Catechin A-type trimer
MATERIALS AND METHODS
RESULTATS AND DISCUSSIONS
CONCLUSIONS
Different morphological parts of lingonberry represent a potential source of phenolic compounds.
Leaf, stem and fruit extracts of lingonberry can play a protective role towards oxidation of polyunsaturated dietary lipids during gastric digestion of a simulated Western diet.
Gastric digestion: Inhibition of lipid oxidation
Dietary lipid protection from oxidation by lingonberry phenolic extracts in
in vitro digestion conditions
OanaCrina Bujora,b, Valentin I. Popab, Claire Dufoura
aUMR408 SQPOV "Safety and Quality of Plant Products", INRA, Université d'Avignon, F84000 Avignon, France
b“Gheorghe Asachi” Technical University of Iasi, Faculty of Chemical Engineering and Environmental Protection, 700050 Iasi, Romania
Extracts of lingonberry stems, leaves and fruits:
Can they protect dietary lipids from oxidation during digestion in in vitro conditions?
Centre Inra ProvenceAlpesCôte d’Azur
Domaine SaintPaul Site Agroparc
CS 40509
84914 Avignon Cedex 9
Lingonberry extracts Metmyoglobin
[20 µM]final
pH 5
(initial stage of digestion)
37 °C, 4h
Lipidderived conjugated dienes
(CDs)
Abs. at 234 nm
§
UPLC/MS
Identification and quantification of polyphenols.
§
Inhibition of lipid oxidation
in an in vitro model of gastric digestion.
Leaves
Fruits
St em s
LB BB
BB 1 drying/ Microwaveassisted extraction (1%
citric acid in water
or 55% aq. EtOH (fruits only) 2 Dried extracts (DE)
stems
leaves [0.1 mg DE/mL] [0.4 mg DE/mL] fruits
Oil-in-water Em u ls io n stabilized by:
-
BS A (Bovine Serum Albumin)
-
PL (egg yolk phospholipids)
Contact :
OanaCrina Bujor
oana_crin@yahoo.com
In vitro model of gastric digestion [4]
Extraction and analyses of phenolic compounds
Quantification of polyphenols by UPLC
0 20 40 60 80 100
Phenolic contents (mg/g DE)
0 5 10 15
Phenolic contents (mg/g DE)
Fruits
Water Fruits
EtOH 55%
ü Lingonberry extracts from leaves and stems:
Ł Flavanol oligomers and flavonol glycosides were the most representative classes of phenolic compounds.
Ł Caffeic acid derivatives were present in significant concentrations in leaves and in lower contents in stems.
ü Fruit extracts of lingonberry:
Ł In both fruit extracts monomeric and oligomeric flavanols and benzoic acid derivatives were present as the major phenolic compounds.
0 20 40 60 80 100
Inhibition (%), 4h
0 20 40 60 80 100
Inhibition (%), 4h
Ø BSA model Ø PL model
ü Leaf and stem lingonberry extracts were the most effective antioxidants toward the metmyoglobininitiated lipid oxidation in both BSA and PLstabilized emulsions at pH 5 (4259% inhibition).
ü Extracts from fruit were added at 4fold higher concentrations compared to stem and leaf.
Ł The weaker inhibition effect of fruit extracts appears to be due to the high content of sugar in fruit.
Ł The two aqueous and ethanolic fruit extract were the least effective with inhibition rates of 8%
and 12% in the BSA model, but were more active in the PL model (21% inhibition).
Ł anthocyanins and procyanidin trimers proved to be highly inhibitory in the PL model [5].
International Conference Aromatic and Medicinal Herbs in Food, 15 – 16th June 2016, Bucharest
References:
[1] PérezJiménez J. et al., Am. J. Clin. Nutr., 2011, 93, 1220–8.
[2] Ursini F. and Sevanian A., Biol. Chem., 2002, 383, 599–605.
[3] Bujor OC, PhD Thesis, TUIASI, INRAUniv. of Avignon, 2016.
[4] Lorrain B. et al., J Agric Food Chem., 2012, 60, 9074−9081.
[5] Asprogenidi, K. PhD thesis, Université d’Avignon , 2015.
