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Harnessing the bioactive potential of Limonium spathulatum (Desf.) kuntze: insights into enzyme inhibition and phytochemical profile

Publication . Youssef, Seria; Custódio, Luísa; Rodrigues, Maria João; Pereira, Catarina G.; Calhelha, Ricardo C.; Jekő, József; Cziáky, Zoltán; Ben Hamed, Karim

This study assessed the halophyte species Limonium spathulatum (Desf.) as a possible source of natural ingredients with the capacity to inhibit enzymes related to relevant human health disorders and food browning. Extracts using food-grade solvents such as water and ethanol were prepared by maceration from dried L. spathulatum leaves. They were evaluated for in vitro inhibition activity of enzymes such as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), -glucosidase, tyrosinase and lipase, related to Alzheimer’s disease, type-2-diabetes mellitus, skin hyperpigmentation, and obesity, respectively. These extracts were also appraised for in vitro acute toxicity on tumoral and non-tumoral cell lines and their chemical composition by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS/MS). The extracts were more effective towards BChE than AChE. The best results were obtained with the hydroethanolic and water extracts, with IC50 values of 0.03 mg/mL and 0.06 mg/mL, respectively. The hydroethanolic extract had the highest capacity to inhibit -glucosidase (IC50: 0.04 mg/mL), higher than the positive control used (acarbose, IC50 = 3.14 mg/mL). The ethanol extract displayed the best inhibitory activity against tyrosinase (IC50 = 0.34 mg/mL). The tested samples did not inhibit lipase and exhibited low to moderate cytotoxic activity against the tested cell lines. The hydroethanolic extract had a higher diversity of compounds, followed by the ethanol and water samples. Similar molecules were identified in all the extracts and were mainly hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids. Taken together, these results suggest that L. spathulatum should be further explored as a source of bioactive ingredients for the food, cosmetic, and pharmaceutical industries.

2023Journal article

Open access

Protective properties of the edible halophyte Carpobrotus edulis (L.) N.E.Br. towards neoformed food contaminants-related oxidative stress and genotoxicity

Publication . Oliveira, Daniela; Hayrapetyan, Ruzanna; Dias, Maria Inês; Barros, Lillian; Séverin, Isabelle; Custódio, Luísa; Chagnon, Marie-Christine; Oliveira, Rui P.

Carpobrotus edulis (L.) N.E.Br. is an edible halophyte native to South Africa, where it has been traditionally consumed as food, revealing its nutritional value, and used in the treatment of human diseases probably due to the accumulation of bioactive compounds such as polyphenols. These compounds have potential to display valuable biological activities that could bring several benefits to the human being, including the mitigation of toxicity induced by food contaminants. Therefore, this study investigated biological activities with health-promoting potential of a C. edulis ethanol extract (CEE), such as antioxidant, antigenotoxic, and antimutagenic. CEE was shown by LC-DAD-ESI/MSn to be composed of 16 polyphenols. The extract exhibited antioxidant properties by protecting Saccharomyces cerevisiae viability and improving the redox state of HepG2 cells under oxidative stress. Antigenotoxicity of CEE against H2O2-induced oxidative damage was detected in HepG2 and Caco-2 cells by comet assay and subsequently observed in the dominant deletion assay in S. cerevisiae. Antigenotoxicity and antimutagenicity of CEE towards the neoformed contaminant benzo[a]pyrene was found in HepG2 and Caco-2 cells by comet assay and in Salmonella typhimurium using the Ames test, respectively. The disclosed antigenotoxic and antimutagenic properties of C. edulis further advance its potential for application in food and nutraceutical industries for health benefits.

2024Journal article

Restricted access

Persistence of antioxidant properties of Carpobrotus edulis L. extract after in vitro digestion

Publication . Oliveira, Daniela; Dias, Maria Inês; Barros, Lillian; Custódio, Luísa; Oliveira, Rui

The human being is unknowingly cxposcd to many toxic chcrnicals through diet, which can trigger an excessive pra ductian a f reactive oxygen and ni trogen species that can cause a redax imbalance and generate oxidativc stress in thc gastrointcstin al tract, potcntially contri buting to the development of degenerative discases. In fact, oxidative stress has becn indi cated to contribute to ali three phases a f carcinogenesis. Thus, the attenuation of oxidative strcss could contribute to the prevention of cancer in itiation. Halophytes are associated wi th strong ant ioxidant capacity, which makes them excellent candidates to anen uale lhe oxidative stress in the gaslrointestinal tracl. For instance, Carpobrotus edulis L is an edible halophyte 1hal has been reported for its antioxidant properties and high content in phenolic compounds. However, most of these stud ies did not consider the impact of digeslion, which can alter the chemical structure of the phytochemicals and possibly their biaacti vilics. To our knowledge, there are no studies considering the efTect of digestion on lhe antiox idant properti es of C. edulis. The objecti ve of th is work was to evaluate the impact of digestion on the chemical compos ition and ant ioxidant capacity of C. edulis aerial part ethanol extract (CEE). The extract was subjected to in vilro simulation of human digestion (IVO) and aI the end we obtained the digesled extracl lhat becomes avai lable in lhe colon (DCEE). Both forms of lhe extract were subjected to chemical characterization by lhe Folin-Ciocalteu melhod and by LC-DADESI/ MS· to delect alterations caused by IVO. The anti oxidant capacity ofCEE and DCEE was evaluated in vi/ro by determ in ati an of scavenging of ni lric oxide (NO) and 2,2-diphenyl- l picrylhydrazyl (DPPH) rad icaIs and in viab il ity assays again st hydrogen peroxide (H,O,) in the yeast Saccharomyces cerevisiae. The resu lts showed Ihat lhe phenolic composition ofCEE was severely affected by IVO. as wel! as the capacity to scavenge the OPPH radical In oppositian, the capac ity to scavenge the NO rad ical increased. Moreover, CEE protected yeast cel ls against 1-1,0" corroborating the antioxidant propert ies reported in the li leralure. These properties seem to pers isl after IVO, bUl at a lower extent. Thus, although the IVD s ignificantly altered the chemi cal compos it ion of CEE and decreased the antioxidant capacity, lhe beneficiai effect is still relevant since it provided pratect ion against oxidative stress in the viabi lity assay in S. cerevisiae. Thercforc. C. edlllis scems to have potent ia l to be included in the human diet to decrease the oxidative stress generated in the gastrointestinal tract due to lhe recurrent consumption of contaminated foods and lhus could play a role in the prevention of carcinogenesis.

2022Conference object

Open access