Cultured meat may offer advantages over traditional meat production regarding,among other things,animal welfare and carbon footprint,while also providing an opportunity for targeted delivery of health-promoting compou...Cultured meat may offer advantages over traditional meat production regarding,among other things,animal welfare and carbon footprint,while also providing an opportunity for targeted delivery of health-promoting compounds.This study investigates the targeted accumulation of iron andω-3 fatty acids from different sources in 3T3-L1 adipocytes as a model for primary adipocytes used for cultured meat research.A higher iron accumulation in 3T3-L1 cells was observed for non-protein-bound iron(iron(II)sulfate heptahydrate(FeSO_(4)),6.25±2.40;ferrous bisglycinate(FeB)5.59±3.76μg iron equivalents/mg protein)compared to protein-bound iron(holo-transferrin(holo-Tf),1.06±0.46;holo-lactoferrin(holo-LF),1.55±0.84μg iron equivalents/mg protein,respectively).Incubation withα-linolenic acid(ALA)or docosahexaenoic acid(DHA)induced a 4-fold increase in PUFA content.However,the co-incubation of DHA with FeSO_(4) or FeB reduced PUFA from 4 to 2%and increased lipid peroxidation products(88.59±16.13 and 118.16±17.19 nmol TBARS/mg protein,respectively)compared to co-incubation with ALA.In conclusion,the combination of FeSO_(4) and ALA is superior to combinations of DHA,FeB,holo-Tf and holo-Lf for the enrichment of iron and PUFA in cultured adipocytes and results in the highest concentrations of iron and increases in totalω-3 fatty acids and lower lipid peroxidation when co-incubated with iron compared to DHA.Furthermore,FeSO_(4) seems to be most suitable to simultaneously enrich the iron content in cultured adipocytes and ultimately in cultured meat.展开更多
(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
Reactive oxygen species may induce oxidation of macromolecules in foods and during digestion in the gastrointestinal tract,negatively impacting human health.Antioxidants present in plant foods,including carotenoids,to...Reactive oxygen species may induce oxidation of macromolecules in foods and during digestion in the gastrointestinal tract,negatively impacting human health.Antioxidants present in plant foods,including carotenoids,tocochromanols,ascorbic acid,as well as(poly)phenols and iridoids,may counteract oxidation of macromolecules.The aims of the present study were to determine the contents of carotenoids,tocochromanols,ascorbic acid from Gaultheria spp.berries and to investigate the cytoprotective and antioxidant activities of the fruit extracts and monotropein esters present in the berries.Moreover,the underlying mechanisms of action in gastrointestinal epithelial cells after in vitro digestion was also investigated.The content of ascorbic acid ranged from 3 to 24 mg/100 g fw,carotenoids from 9 to 56μg/100 g fw,and total tocochromanols from 0.29 to 0.45 mg/100 g fw.The pre-incubation of gastric(AGS)and intestinal(Caco-2)cells with Gaultheria fruit extracts significantly increased viability of cells stressed with 10 mM H2 O2 and 100 mM AAPH,respectively,compared to control cells.Furthermore,digested Gaultheria fruit extracts and monotropein esters increased the relative mRNA of the Nrf2/Keap1/ARE antioxidant signaling pathway and enzymes such as superoxide dismutase(SOD),glutathione peroxidase(GPX)and reductase,and catalase(CAT).The pre-incubation of Caco-2 cells with digested monotropein and monotropein esters increased the protein expression of GPX,CAT,Keap1,and Nrf2,and incremented the SOD activity in Caco-2 cells.In conclusion,Gaultheria spp.fruit extracts and monotropein esters may protect gastrointestinal epithelial cells against oxidative stress during digestive processes.展开更多
文摘Cultured meat may offer advantages over traditional meat production regarding,among other things,animal welfare and carbon footprint,while also providing an opportunity for targeted delivery of health-promoting compounds.This study investigates the targeted accumulation of iron andω-3 fatty acids from different sources in 3T3-L1 adipocytes as a model for primary adipocytes used for cultured meat research.A higher iron accumulation in 3T3-L1 cells was observed for non-protein-bound iron(iron(II)sulfate heptahydrate(FeSO_(4)),6.25±2.40;ferrous bisglycinate(FeB)5.59±3.76μg iron equivalents/mg protein)compared to protein-bound iron(holo-transferrin(holo-Tf),1.06±0.46;holo-lactoferrin(holo-LF),1.55±0.84μg iron equivalents/mg protein,respectively).Incubation withα-linolenic acid(ALA)or docosahexaenoic acid(DHA)induced a 4-fold increase in PUFA content.However,the co-incubation of DHA with FeSO_(4) or FeB reduced PUFA from 4 to 2%and increased lipid peroxidation products(88.59±16.13 and 118.16±17.19 nmol TBARS/mg protein,respectively)compared to co-incubation with ALA.In conclusion,the combination of FeSO_(4) and ALA is superior to combinations of DHA,FeB,holo-Tf and holo-Lf for the enrichment of iron and PUFA in cultured adipocytes and results in the highest concentrations of iron and increases in totalω-3 fatty acids and lower lipid peroxidation when co-incubated with iron compared to DHA.Furthermore,FeSO_(4) seems to be most suitable to simultaneously enrich the iron content in cultured adipocytes and ultimately in cultured meat.
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.
基金financed by ANID FONDECYT grant 11170184Author D.M.C.acknowledges the support from ANID FONDECYT postdoctoral grant No.3220576+1 种基金Author F.J.A.is grateful to the Alexander von Humboldt foundation for a postdoctoral fellowshipWe are grateful to Mrs.Nadine Sus for her help in the Western blot experiments.
文摘Reactive oxygen species may induce oxidation of macromolecules in foods and during digestion in the gastrointestinal tract,negatively impacting human health.Antioxidants present in plant foods,including carotenoids,tocochromanols,ascorbic acid,as well as(poly)phenols and iridoids,may counteract oxidation of macromolecules.The aims of the present study were to determine the contents of carotenoids,tocochromanols,ascorbic acid from Gaultheria spp.berries and to investigate the cytoprotective and antioxidant activities of the fruit extracts and monotropein esters present in the berries.Moreover,the underlying mechanisms of action in gastrointestinal epithelial cells after in vitro digestion was also investigated.The content of ascorbic acid ranged from 3 to 24 mg/100 g fw,carotenoids from 9 to 56μg/100 g fw,and total tocochromanols from 0.29 to 0.45 mg/100 g fw.The pre-incubation of gastric(AGS)and intestinal(Caco-2)cells with Gaultheria fruit extracts significantly increased viability of cells stressed with 10 mM H2 O2 and 100 mM AAPH,respectively,compared to control cells.Furthermore,digested Gaultheria fruit extracts and monotropein esters increased the relative mRNA of the Nrf2/Keap1/ARE antioxidant signaling pathway and enzymes such as superoxide dismutase(SOD),glutathione peroxidase(GPX)and reductase,and catalase(CAT).The pre-incubation of Caco-2 cells with digested monotropein and monotropein esters increased the protein expression of GPX,CAT,Keap1,and Nrf2,and incremented the SOD activity in Caco-2 cells.In conclusion,Gaultheria spp.fruit extracts and monotropein esters may protect gastrointestinal epithelial cells against oxidative stress during digestive processes.
