Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101390 |
Resumo: | Abstract It has been determined that Lycium barbarum L. leaves are a vital source of bioactive chemicals and have good potential for creating nutritious formulations. In this work, gavage injections of Lycium barbarum L. leaves flavonoids (LBLF) at various doses – 50, 150, and 300 mg/kg BW – were administered to Sprague-Dawley (SD) rats. Four main LBLFs (rutin, chlorogenic acid, kaempferol, and quercetin) were assessed for stability and antioxidant activity in vivo. The findings demonstrated that within 4 h of the LBLF intervention, the plasma levels of rutin, chlorogenic acid, kaempferol, and quercetin were significantly dose-dependent. The rutin content peaked at 762.16 ± 36.63 μg/g at 1 h after the intervention, while the other three peaked at 383.07 ± 3.19 μg/g, 29.44 ± 1.95 μg/g and 18.511 ± 1.99 μg/g, at 3 h after the intervention respectively. Additionally, the levels of malondialdehyde (MDA) were significantly lower, and the activities of glutathione peroxidase (GSH-Px), catalase (CAT), and total superoxide dismutase (T-SOD) were all considerably higher than those of the control group. This will establish a basis for elucidating the LBLF metabolic pathway in vivo, additional research into techniques to increase its stability, and investigation into its therapeutic activity. |
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Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivoLycium barbarum L. leaves flavonoidsin vivo metabolismantioxidant activitystabilityAbstract It has been determined that Lycium barbarum L. leaves are a vital source of bioactive chemicals and have good potential for creating nutritious formulations. In this work, gavage injections of Lycium barbarum L. leaves flavonoids (LBLF) at various doses – 50, 150, and 300 mg/kg BW – were administered to Sprague-Dawley (SD) rats. Four main LBLFs (rutin, chlorogenic acid, kaempferol, and quercetin) were assessed for stability and antioxidant activity in vivo. The findings demonstrated that within 4 h of the LBLF intervention, the plasma levels of rutin, chlorogenic acid, kaempferol, and quercetin were significantly dose-dependent. The rutin content peaked at 762.16 ± 36.63 μg/g at 1 h after the intervention, while the other three peaked at 383.07 ± 3.19 μg/g, 29.44 ± 1.95 μg/g and 18.511 ± 1.99 μg/g, at 3 h after the intervention respectively. Additionally, the levels of malondialdehyde (MDA) were significantly lower, and the activities of glutathione peroxidase (GSH-Px), catalase (CAT), and total superoxide dismutase (T-SOD) were all considerably higher than those of the control group. This will establish a basis for elucidating the LBLF metabolic pathway in vivo, additional research into techniques to increase its stability, and investigation into its therapeutic activity.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101390Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.87322info:eu-repo/semantics/openAccessFAN,YanliMA,MaimaiCHEN,JinghuaPEI,YufangSUN,Xiazhieng2022-10-17T00:00:00Zoai:scielo:S0101-20612022000101390Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
title |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
spellingShingle |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo FAN,Yanli Lycium barbarum L. leaves flavonoids in vivo metabolism antioxidant activity stability |
title_short |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
title_full |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
title_fullStr |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
title_full_unstemmed |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
title_sort |
Stability and antioxidant activity of flavonoids from Lycium barbarum L. leaves during digestion in vivo |
author |
FAN,Yanli |
author_facet |
FAN,Yanli MA,Maimai CHEN,Jinghua PEI,Yufang SUN,Xiazhi |
author_role |
author |
author2 |
MA,Maimai CHEN,Jinghua PEI,Yufang SUN,Xiazhi |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
FAN,Yanli MA,Maimai CHEN,Jinghua PEI,Yufang SUN,Xiazhi |
dc.subject.por.fl_str_mv |
Lycium barbarum L. leaves flavonoids in vivo metabolism antioxidant activity stability |
topic |
Lycium barbarum L. leaves flavonoids in vivo metabolism antioxidant activity stability |
description |
Abstract It has been determined that Lycium barbarum L. leaves are a vital source of bioactive chemicals and have good potential for creating nutritious formulations. In this work, gavage injections of Lycium barbarum L. leaves flavonoids (LBLF) at various doses – 50, 150, and 300 mg/kg BW – were administered to Sprague-Dawley (SD) rats. Four main LBLFs (rutin, chlorogenic acid, kaempferol, and quercetin) were assessed for stability and antioxidant activity in vivo. The findings demonstrated that within 4 h of the LBLF intervention, the plasma levels of rutin, chlorogenic acid, kaempferol, and quercetin were significantly dose-dependent. The rutin content peaked at 762.16 ± 36.63 μg/g at 1 h after the intervention, while the other three peaked at 383.07 ± 3.19 μg/g, 29.44 ± 1.95 μg/g and 18.511 ± 1.99 μg/g, at 3 h after the intervention respectively. Additionally, the levels of malondialdehyde (MDA) were significantly lower, and the activities of glutathione peroxidase (GSH-Px), catalase (CAT), and total superoxide dismutase (T-SOD) were all considerably higher than those of the control group. This will establish a basis for elucidating the LBLF metabolic pathway in vivo, additional research into techniques to increase its stability, and investigation into its therapeutic activity. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101390 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101390 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.87322 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335530041344 |