Biotransformed citrus extract as a source of anti-inflammatory polyphenols: Effects in macrophages and adipocytes

Autor(es)

Nakajima, Vania Mayumi ; Moala, Tais ; Caria, Cintia Rabelo e Paiva ; Moura, Carolina Soares ; Amaya-Farfan, Jaime ; Gambero, Alessandra ; Macedo, Gabriela Alves ; Macedo, Juliana Alves

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 97, p. 37-44, JUL 2017.
• Citações Web of Science: 4

Resumo

Chronic non-communicable diseases such as obesity are preceded by increased macrophage infiltration in adipose tissue and greater secretion of pro-inflammatory cytokines. We evaluated the anti-inflammatory potential of Biotransformed extract, and two control extracts: In Natura and Autoclaved. The assays were performed using a cellular model with RAW264.7, 3T3-L1 cells, and RAW264.7 and 313-L1 co-culture. The innovation of the study was the use of Biotransformed extract, a unique phenolic extract of a bioprocessed citrus residue. LPS stimulated RAW264.7 cells treated with the Biotransformed extract exhibited lower secretion of TNF-alpha and NO and lower protein expression of NE kappa B. In RAW264.7 and 3T3-L1 co-culture, treatment with 1.0 mg/mL of the Biotransformed extract reduced secretion of TNF-alpha(30.7%) and IL-6 (43.4%). Still, the Biotransformed extract caused higher increase in adiponectin in relation to control extracts. When the co-culture received a LPS stimulus, the Autoclaved extract at 1.0 mg/mL reduced IL-6 and TNE-alpha concentrations, and raised adiponectin. However, it was noteworthy that the Biotransformed extract was also able to significantly reduce IL-6 concentration while the Natural extract was not. The Biotransformed citrus extract evaluated in this study showed anti-inflammatory activity in macrophages and in co-culture, indicating that bioprocess of citrus residue can contribute to new product development with anti-inflammatory potential. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 13/06494-5 - Impacto metabólico da proteína dietética do soro do leite, seus peptídeos e aminoácidos nas heat-shock proteins (HSPs) e parâmetros associados em ratos
• Beneficiário: Jaime Amaya Farfan
• Linha de fomento: Auxílio à Pesquisa - Regular
• Processo FAPESP: 15/04555-2 - Desenvolvimento de processos biológicos para obtenção de extratos ricos em compostos fenólicos a partir de resíduos da indústria de cítricos e avaliação do potencial bioativo dos extratos
• Beneficiário: Gabriela Alves Macedo
• Linha de fomento: Auxílio à Pesquisa - Regular