Enrichment of caffeic acid in peanut sprouts and evaluation of its in vitro effectiveness against oxidative stress-induced erythrocyte hemolysis

Food Chemistry

Volumn 217, Issue , 2017, Pages 332-341

  Wang, Guang ^a   Lei, Zhuogui ^a   Zhong, Qing ^b   Wu, Wenjia ^a   Zhang, Hong ^a   Min, Tian ^a   Wu, Hui ^a   Lai, Furao ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b GUANGZHOU UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Antioxidant; Caffeic acid; Erythrocyte; Oxidative hemolysis; Peanut sprout

Indexed keywords

ANTIOXIDANTS; ENZYMES; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; OILSEEDS; OXYGEN; PEPTIDES; PLANTS (BOTANY); PURIFICATION; REDOX REACTIONS;

ANTI-OXIDANT ACTIVITIES; CAFFEIC ACIDS; ERYTHROCYTE; FREE RADICAL PRODUCTIONS; MORPHOLOGICAL FEATURES; OXIDATIVE HEMOLYSIS; PEANUT SPROUT; SEMI-PREPARATIVE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHIES;

BLOOD;

2,2' AZOBIS(2 AMIDINOPROPANE); CAFFEIC ACID; FREE RADICAL; GLUTATHIONE; GLUTATHIONE DISULFIDE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; HYDROGEN PEROXIDE; LACTATE DEHYDROGENASE; MALONALDEHYDE; PYRUVATE KINASE; PYRUVIC ACID; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE; ANTIOXIDANT; CAFFEIC ACID DERIVATIVE; PROTECTIVE AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL PROTECTION; CLINICAL EVALUATION; CONTROLLED STUDY; DRUG DETOXIFICATION; DRUG EFFICACY; ENZYME RELEASE; EPICOTYL PLUMULE; ERYTHROCYTE MEMBRANE; ERYTHROCYTE METABOLISM; ERYTHROCYTE STRUCTURE; GERMINATION; HEMOLYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; IN VITRO STUDY; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PEANUT; PLANT PHYSIOLOGY; PLANT TISSUE; SCANNING ELECTRON MICROSCOPY; SPROUT; ANTAGONISTS AND INHIBITORS; ARACHIS; CHEMISTRY; CYTOLOGY; DRUG EFFECTS; ERYTHROCYTE; METABOLISM;

ANTIOXIDANTS; ARACHIS; CAFFEIC ACIDS; ERYTHROCYTES; GLUTATHIONE; GLUTATHIONE PEROXIDASE; HEMOLYSIS; HUMANS; L-LACTATE DEHYDROGENASE; MALONDIALDEHYDE; MICROSCOPY, ELECTRON, SCANNING; OXIDATIVE STRESS; PROTECTIVE AGENTS; REACTIVE OXYGEN SPECIES; SUPEROXIDE DISMUTASE;

EID: 84985032130     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.126     Document Type: Article

References (38)

1. Ahmad, S., Beg, Z.H., Alleviation of plasma, erythrocyte and liver lipidemic-oxidative stress by thymoquinone and limonene in atherogenic suspension fed rats. Journal of Functional Foods 5:1 (2013), 251–259.
2. Alvarez-Suarez, J.M., Giampieri, F., Gonzalez-Paramas, A.M., Damiani, E., Astolfi, P., Martinez-Sanchez, G., Bompadre, S., Quiles, J.L., Santos-Buelga, C., Battino, M., Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food and Chemical Toxicology 50:5 (2012), 1508–1516.
3. Chen, P.X., Tang, Y., Marcone, M.F., Pauls, P.K., Zhang, B., Liu, R., Tsao, R., Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular-and non-darkening cranberry beans (Phaseolus vulgaris L.). Food Chemistry 185 (2015), 298–308.
4. Del Giudice, R., Raiola, A., Tenore, G.C., Frusciante, L., Barone, A., Monti, D.M., Rigano, M.M., Antioxidant bioactive compounds in tomato fruits at different ripening stages and their effects on normal and cancer cells. Journal of Functional Foods 18 (2015), 83–94.
5. García-Becerra, L., Mitjans, M., Rivas-Morales, C., Verde-Star, J., Oranday-Cárdenas, A., María, P.V., Antioxidant comparative effects of two grape pomace Mexican extracts from vineyards on erythrocytes. Food Chemistry 194 (2016), 1081–1088.
6. Giridharan, V.V., Thandavarayan, R.A., Konishi, T., Amelioration of scopolamine induced cognitive dysfunction and oxidative stress by Inonotus obliquus–a medicinal mushroom. Food and Function 2:6 (2011), 320–327.
7. Harasym, J., Oledzki, R., Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma. Nutrition 30:5 (2014), 511–517.
8. He, J., Yin, T., Chen, Y., Cai, L., Tai, Z., Li, Z., Liu, C., Wang, Y., Ding, Z., Phenolic compounds and antioxidant activities of edible flowers of Pyrus pashia. Journal of Functional Foods 17 (2015), 371–379.
9. Je-Chiuan, Y., Meen-Woon, H., Ching-Hung, H., Wei-Chien, W., Yao-Ching, H., Wei-Chun, C., Analysis of caffeic acid extraction from Ocimum gratissimum Linn. by high performance liquid chromatography and its effects on a cervical cancer cell line. Taiwanese Journal of Obstetrics and Gynecology 49:3 (2010), 266–271.
10. Jiang, H.C., Ho, C.T., Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. Journal of Agricultural and Food Chemistry 45:7 (1997), 2374–2378.
11. Kang, H.I., Kim, J.Y., Kwon, S.J., Park, K.W., Kang, J.S., Seo, K.I., Antioxidative effects of peanut sprout extracts. Journal of the Korean Society of Food Science and Nutrition 39:7 (2010), 941–946.
12. Kang, H.-I., Kim, J.-Y., Park, K.-W., Kang, J.-S., Choi, M.-R., Moon, K.-D., Seo, K.-I., Resveratrol content and nutritional components in peanut sprouts. Korean Journal of Food Preservation 17:3 (2010), 384–390.
13. Kostyn, K., Czemplik, M., Kulma, A., Bortniczuk, M., Skała, J., Szopa, J., Genes of phenylpropanoid pathway are activated in early response to Fusarium attack in flax plants. Plant Science 190 (2012), 103–115.
14. Krygier, K., Sosulski, F., Hogge, L., Free, esterified, and insoluble-bound phenolic acids. 1. Extraction and purification procedure. Journal of Agriculture and Food Chemistry 30:2 (1982), 330–334.
15. Lee, Y.-J., Kang, I.-J., Bünger, R., Kang, Y.-H., Mechanisms of pyruvate inhibition of oxidant-induced apoptosis in human endothelial cells. Microvascular Research 66:2 (2003), 91–101.
16. Liao, W., Ning, Z., Chen, L., Wei, Q., Yuan, E., Yang, J., Ren, J., Intracellular antioxidant detoxifying effects of diosmetin on 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress through inhibition of reactive oxygen species generation. Journal of Agriculture and Food Chemistry 62:34 (2014), 8648–8654.
17. Maillard, M.-N., Berset, C., Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt. Journal of Agriculture and Food Chemistry 43:7 (1995), 1789–1793.
18. Mattila, P., Hellström, J., Phenolic acids in potatoes, vegetables, and some of their products. Journal of Food Composition and Analysis 20:3 (2007), 152–160.
19. Mittler, R., Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science 7:9 (2002), 405–410.
20. Niki, E., Komuro, E., Takahashi, M., Urano, S., Ito, E., Terao, K., Oxidative hemolysis of erythrocytes and its inhibition by free radical scavengers. Journal of Biological Chemistry 263:36 (1988), 19809–19814.
21. Olthof, M.R., Hollman, P.C., Katan, M.B., Chlorogenic acid and caffeic acid are absorbed in humans. The Journal of Nutrition 131:1 (2001), 66–71.
22. Oroian, M., Escriche, I., Antioxidants: characterization, natural sources, extraction and analysis. Food Research International 74 (2015), 10–36.
23. Prince, P.S.M., Kumaran, K.S., Preventive effects of caffeic acid on lipids, lipoproteins and glycoproteins in isoproterenol induced myocardial infarcted rats. Food Research International 45:1 (2012), 155–160.
24. Rizvi, S.I., Pandey, K.B., Activation of the erythrocyte plasma membrane redox system by resveratrol: a possible mechanism for antioxidant properties. Pharmacological Reports 62:4 (2010), 726–732.
25. Roleira, F.M., Tavares-da-Silva, E.J., Varela, C.L., Costa, S.C., Silva, T., Garrido, J., Borges, F., Plant derived and dietary phenolic antioxidants: anticancer properties. Food Chemistry 183 (2015), 235–258.
26. Ryou, M.-G., Liu, R., Ren, M., Sun, J., Mallet, R.T., Yang, S.-H., Pyruvate protects the brain against ischemia–reperfusion injury by activating the erythropoietin signaling pathway. Stroke 43:4 (2012), 1101–1107.
27. Silva, E., Soares-da-Silva, P., Long-term regulation of Na+, K+-ATPase in opossum kidney cells by ouabain. Journal of Cellular Physiology 226:9 (2011), 2391–2397.
28. Singh, Z., Karthigesu, I.P., Singh, P., Kaur, R., Use of malondialdehyde as a biomarker for assessing oxidative stress in different disease pathologies: a review. Iranian Journal of Public Health 43:3 (2014), 7–16.
29. Sobolev, V.S., Horn, B.W., Potter, T.L., Deyrup, S.T., Gloer, J.B., Production of stilbenoids and phenolic acids by the peanut plant at early stages of growth. Journal of Agricultural and Food Chemistry 54:10 (2006), 3505–3511.
30. Tanaka, Y., Inoue, K., Nojima, S., Interaction of dilauroylglycerophosphocholine with erythrocytes. Pre-hemolytic events and hemolysis. Biochimica et Biophysica Acta (BBA) – Biomembranes 600:1 (1980), 126–139.
31. van Wijk, R., van Solinge, W.W., The energy-less red blood cell is lost: erythrocyte enzyme abnormalities of glycolysis. Blood 106:13 (2005), 4034–4042.
32. Wang, H., Joseph, J.A., Quantifying cellular oxidative stress by dichlorofluorescein assay using microplate reader. Free Radical Biology and Medicine 27:5 (1999), 612–616.
33. Wang, K.H., Lai, Y.H., Chang, J.C., Ko, T.F., Shyu, S.L., Chiou, R.Y., Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable. Journal of Agricultural and Food Chemistry 53:2 (2005), 242–246.
34. Wang, S., Melnyk, J.P., Tsao, R., Marcone, M.F., How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health. Food Research International 44:1 (2011), 14–22.
35. Yu, M., Liu, H., Shi, A., Liu, L., Wang, Q., Preparation of resveratrol-enriched and poor allergic protein peanut sprout from ultrasound treated peanut seeds. Ultrasonics Sonochemistry 28 (2015), 334–340.
36. Zhang, Y., Jiao, J., Liu, C., Wu, X., Zhang, Y., Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography. Food Chemistry 107:3 (2008), 1326–1336.
37. Zhou, Z., Robards, K., Helliwell, S., Blanchard, C., The distribution of phenolic acids in rice. Food Chemistry 87:3 (2004), 401–406.
38. Zou, C.-G., Agar, N.S., Jones, G.L., Oxidative insult to human red blood cells induced by free radical initiator AAPH and its inhibition by a commercial antioxidant mixture. Life Sciences 69:1 (2001), 75–86.