Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products.

Autor: de Camargo AC; Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile; Department of Agri-Food Industry, Food & Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil. Electronic address: adrianoesalq@gmail.com., Biasoto ACT; Embrapa Semiárido, Rodovia BR 428, km 152, P.O. Box 23, CEP 56302-970, Petrolina, PE, Brazil., Schwember AR; Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile., Granato D; Department of Food Engineering, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, Brazil., Rasera GB; Department of Agri-Food Industry, Food & Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil., Franchin M; Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, 13414-903 Piracicaba, São Paulo, Brazil., Rosalen PL; Department of Physiological Sciences, Piracicaba Dental School, University of Campinas, 13414-903 Piracicaba, São Paulo, Brazil., Alencar SM; Department of Agri-Food Industry, Food & Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, 13418-900 Piracicaba, SP, Brazil., Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada. Electronic address: fshahidi@mun.ca.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2019 Aug 30; Vol. 290, pp. 229-238. Date of Electronic Publication: 2019 Mar 28.
DOI: 10.1016/j.foodchem.2019.03.145
Abstrakt: Free radical imbalance is associated with several chronic diseases. However, recent controversies have put in check the validity of colorimetric methods to screen the functionality of polyphenols. Therefore, in this study two antioxidant methods, based on chemical reactions, were tested for their ability in anticipating the reduction of the activation of NF-κB using LPS-activated RAW 264.7 macrophages, selected as a biological model. Grape processing by-products from winemaking showed higher total phenolic content (TPC), antioxidant capacity towards peroxyl radical (31.1%) as well as reducing power (39.5%) than those of grape juice by-products. The same trend was observed when these samples were tested against LPS-activated RAW 264.7 macrophages by reducing the activation NF-κB. Feedstocks containing higher TPC and corresponding ORAC and FRAP results translated to higher reduction in the activation of NF-κB (36.5%). Therefore, this contribution demonstrates that colorimetric methods are still important screening tools owing their simplicity and widespread application.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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