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Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon.

ABSTRACT: To explore the effect of fruit and vegetable (FV) juice on biomarkers of oxidative damage and antioxidant gene expression in rats, 36 adult male Wistar rats were randomly divided into control, low FV juice dosage or high FV juice dosage treatment groups. The rats were given freshly extracted FV juice or the same volume of saline water daily for five weeks. After intervention, serum and tissues specimens were collected for biomarker and gene expression measurement. FV juice intervention increased total antioxidant capacity, glutathione, vitamin C, ?-carotene, total polyphenols, flavonoids levels andglutathione peroxidaseenzyme activity in rat serum or tissues (p < 0.05). FV juice intervention caused reduction of malondialdehyde levels in rat liver (p < 0.05) and significantly modulated transcript levels of glutamate cysteine ligase catalytic subunit (GCLC) and NAD(P)H:quinone oxidoreductase l (NQO1)in rat liver and brain (p < 0.05). The results underline the potential of FV juice to improve the antioxidant capacity and to prevent the oxidative damage in liver, brain and colon.

SUBMITTER: Yuan L

PROVIDER: S-EPMC5409777 | biostudies-literature | 2017 Jan-Mar

REPOSITORIES: biostudies-literature

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Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon.

Yuan Linhong L Liu Jinmeng J Zhen Jie J Xu Yao Y Chen Shuying S Halm-Lutterodt Nicholas Van NV Xiao Rong R

Genetics and molecular biology 20170101 1

To explore the effect of fruit and vegetable (FV) juice on biomarkers of oxidative damage and antioxidant gene expression in rats, 36 adult male Wistar rats were randomly divided into control, low FV juice dosage or high FV juice dosage treatment groups. The rats were given freshly extracted FV juice or the same volume of saline water daily for five weeks. After intervention, serum and tissues specimens were collected for biomarker and gene expression measurement. FV juice intervention increased ...[more]

PMID: 28323302

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Project description:Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.

Dataset Information

Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon.

Publications

Vegetable and fruit juice enhances antioxidant capacity and regulates antioxidant gene expression in rat liver, brain and colon.

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