Stability-Activity of Verbascoside, A Known Antioxidant Compound, At Different pH Conditions (Articolo in rivista)

Type
Label
  • Stability-Activity of Verbascoside, A Known Antioxidant Compound, At Different pH Conditions (Articolo in rivista) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.foodres.2014.09.037 (literal)
Alternative label
  • D'Imperio, M., Cardinali, A., D'Antuono, I., Linsalata, V. Minervini, F., Redan, B.W. & Ferruzzi, M.G. (2014)
    Stability-Activity of Verbascoside, A Known Antioxidant Compound, At Different pH Conditions
    in Food research international
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • D'Imperio, M., Cardinali, A., D'Antuono, I., Linsalata, V. Minervini, F., Redan, B.W. & Ferruzzi, M.G. (literal)
Pagina inizio
  • 373 (literal)
Pagina fine
  • 378 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • This work was supported by Regione Puglia PIF MIS 124 Tracciabilità dell'olio extravergine di oliva e valorizzazione dei sottoprodotti dell'industria olearia Filiera Olivicola 100% Pugliese Federiciano (DED. AUT. GEST. PSR PUGLIA 2007-2013 REP. 241 dated 21/12/2011). M.G. Ferruzzi wants to thank the Short Mobility Fellowship grant supported by the National Research Council--Italy (Grant number Prot. AMMCNT - CNR n. 0025523 dated 23/03/2011). (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 66 (literal)
Rivista
Note
  • Scopu (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • D'Imperio, M., CNR-ISPA Cardinali, A., CNR-ISPA D'Antuono, I., CNR-ISPA Linsalata, V. CNR-ISPA Minervini, F., CNR-ISPA Redan, B.W. Department of Food Science Purdue University Ferruzzi, M.G. Department of Food Science Purdue University (literal)
Titolo
  • Stability-Activity of Verbascoside, A Known Antioxidant Compound, At Different pH Conditions (literal)
Abstract
  • Verbascoside (VB) is a phenolic antioxidant present in different plants, but, as reported for other polyphenols, could be unstable at different pH conditions. The aim of this work was to assess how chemical modification of VB, occurring during incubation at pH values similar to gastric (pH 3) and intestinal (pH 7) conditions, may impact antioxidant activity in two human intestinal cells lines. Quali-quantitative approaches were performed in order to evaluate the specific interactions between VB and its derivatives. HPLC analysis was performed to assess possible VB transformation into derivative products. The antioxidant activity of a mixture of VB, Isoverbascoside (IsoVB) and oxidized products (obtained after incubation at pH 7), or purified VB and IsoVB, was assessed in two human intestinal cell lines (HT-29 and Caco-2) using a DCFH-DA probe. VB was stable at pH 3 with a recovery of ~100% after 24 hrs. In contrast, VB was unstable at pH 7, with a loss of 62.4%, transforming into IsoVB and other oxidative products. Cellular antioxidant assays found that the mixture of oxidized VB products resulted less active (EC50 ranging from 2.7 to 3.4 ?M) than VB (EC50 ranging from 0.24 to 0.29 ?M), IsoVB (EC50 ranging from 0.85 to 1.4 ?M), and VB+IsoVB (EC50 ranging from 0.12 to 0.21 ?M). Cellular uptake of IsoVB was found to differ between cell lines, with higher uptake by Caco-2 compared to HT-29. Both graphical and mathematical methods identified different interactions between VB and IsoVB on the two cell lines. In conclusion, the antioxidant activity of VB can be modified by the conditions present in intestinal environment. (literal)
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