(Poly)phenols can prevent protein glycation by trapping reactive dicarbonyl compounds.However,the extent to which thermal treatment(TT)alters their capacity to preserve cellular proteostasis under methylglyoxal(MG)str...(Poly)phenols can prevent protein glycation by trapping reactive dicarbonyl compounds.However,the extent to which thermal treatment(TT)alters their capacity to preserve cellular proteostasis under methylglyoxal(MG)stress remains poorly understood.In this study we assessed how TT(90℃,1 h)and solvent extraction modulate the antiglycation and proteostasis-related activities of(poly)phenol-enriched extracts(PEEs)from the Chilean currant Ribes magellanicum.Raw and TT PEEs were obtained using ethanol:acetic acid(99:1),ethanol:water:acetic acid(75:24:1),or ethanol:water:acetic acid(50:49:1),and characterized by HPLC-DAD,cyclic voltam-metry,and UHPLC-QTOF-MS/MS,together with antioxidant and MG-trapping assays.In human gastric epithelial(AGS)cells,PEEs were evaluated for their ability to modulate cell viability,protein glycation and carbonylation,and proteasome activity under MG-induced stress.PEEs-TT showed lower antioxidant capacity and MG-trapping efficiency than raw PEEs.Nevertheless,cellular outcomes were strongly dependent on extraction solvent.Notably,only raw PEEs obtained with ethanol:acetic acid(99:1)preserved chymotrypsin-like proteasome activity and also attenuated protein glycation and carbonylation in AGS cells.Uptake experiments in an intestinal epithelial model revealed marked structure-and solvent-dependent differences in anthocyanin cellular incorporation,highlighting processing-dependent changes in phenolic availability.Collectively,these results demonstrate that TT induces oxidative and chemical modifications of R.magellanicum(poly)phenols that diminish their chemical reactivity towards MG while preserving their capacity to maintain cellular proteostasis under MG-induced stress,through combined effects on phenolic availability,MG trapping,and activation of intracellular antioxidant defense pathways,providing mechanistic insight into how food processing modulates the biological activity of berry(poly)phenols.展开更多
基金funded by FONDECYT 1221280(F.Avila).This research also received funding from the German Research Foundation(JI 411/1-1).
文摘(Poly)phenols can prevent protein glycation by trapping reactive dicarbonyl compounds.However,the extent to which thermal treatment(TT)alters their capacity to preserve cellular proteostasis under methylglyoxal(MG)stress remains poorly understood.In this study we assessed how TT(90℃,1 h)and solvent extraction modulate the antiglycation and proteostasis-related activities of(poly)phenol-enriched extracts(PEEs)from the Chilean currant Ribes magellanicum.Raw and TT PEEs were obtained using ethanol:acetic acid(99:1),ethanol:water:acetic acid(75:24:1),or ethanol:water:acetic acid(50:49:1),and characterized by HPLC-DAD,cyclic voltam-metry,and UHPLC-QTOF-MS/MS,together with antioxidant and MG-trapping assays.In human gastric epithelial(AGS)cells,PEEs were evaluated for their ability to modulate cell viability,protein glycation and carbonylation,and proteasome activity under MG-induced stress.PEEs-TT showed lower antioxidant capacity and MG-trapping efficiency than raw PEEs.Nevertheless,cellular outcomes were strongly dependent on extraction solvent.Notably,only raw PEEs obtained with ethanol:acetic acid(99:1)preserved chymotrypsin-like proteasome activity and also attenuated protein glycation and carbonylation in AGS cells.Uptake experiments in an intestinal epithelial model revealed marked structure-and solvent-dependent differences in anthocyanin cellular incorporation,highlighting processing-dependent changes in phenolic availability.Collectively,these results demonstrate that TT induces oxidative and chemical modifications of R.magellanicum(poly)phenols that diminish their chemical reactivity towards MG while preserving their capacity to maintain cellular proteostasis under MG-induced stress,through combined effects on phenolic availability,MG trapping,and activation of intracellular antioxidant defense pathways,providing mechanistic insight into how food processing modulates the biological activity of berry(poly)phenols.
