Peanut skin polyphenols inhibit toxicity induced by advanced glycation end-products in RAW264.7 macrophages

Author(s)

Ferreira Fernandes, Annayara Celestina ^[1] ; Vieira, Natalia Carolina ^[2] ; de Santana, Adina Lima ^{[1, 3]} ; de Padua Gandra, Renata Luana ^[1] ; Rubia, Camila ^[1] ; Castro-Gamboa, Ian ^[2] ; Macedo, Juliana Alves ^[1] ; Macedo, Gabriela Alves ^[1]

Affiliation

^[1] Univ Estadual Campinas, UNICAMP, Food & Nutr Dept, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Sao Paulo State Univ UNESP, Inst Chem ICAr, Ctr Bioassays Biosynth & Ecophysiol Nat Prod NuBB, BR-14800060 Araraquara, SP - Brazil

^[3] Univ Nebraska, Food Innovat Ctr 264, 1901 N 21st St, Lincoln, NE 68588 - USA

• Document type: Journal article
• Source: Food and Chemical Toxicology; v. 145, NOV 2020.
• Web of Science Citations: 0

Abstract

This is the first work to use a polyphenolic fraction derived from peanut skin to attenuate the toxicity induced by advanced glycation-end products (AGEs) in RAW264.7 macrophages. The RAW264.7 cells were stimulated by AGEs using the bovine serum albumin-fructose (BSA-FRU), bovine serum albumin-methylglyoxal (BSA-MGO) and arginine-methylglyoxal (ARG-MGO) models. The AGEs increased considerably the levels of reactive oxygen species and the gene expression of proinflammatory cytokines interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-alpha), and nitric oxide. Twenty-eight polyphenols, including catechin, phenolic acids, and resveratrol were annotated in peanut skin extract (PSE) with the use of ultra-performance liquid chromatography coupled to quad-rupole time of flight mass spectrometry (UPLC-QTOF/MSE) and to the UNIFI Scientific Information System. The administration of PSE at 100 and 150 mu g/mL significantly inhibited oxidative stress, by suppressing the production of reactive oxygen species up to 70% and reducing the production of nitric oxide, IL-6 and TNF-alpha up to 1.7-, 10- and 107-fold, respectively. (AU)

• FAPESP's process: 18/24868-3 - Hypoglycemic, anti-glycation and antioxidant in vitro properties of phenolic extracts: a relation to their phenolic composition
• Grantee: Gabriela Alves Macedo
• Support Opportunities: Regular Research Grants