Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences, Lublin, Poland.
Department of Virology and Immunology, Institute of Microbiology and Biotechnology, Maria Curie-Skłodowska University, Lublin, Poland.
J Med Food. 2020 Feb;23(2):181-190. doi: 10.1089/jmf.2019.0082. Epub 2019 Sep 10.
A complex plant polyphenolic preparation (PP) was produced from chokeberry, raspberry, wild strawberry, peach, bilberry, apricot, cranberry, and parsley, using ultrafiltration and C18 preparative chromatography. Thirty main compounds were identified in PP (LC-MS), with the highest contribution of cyanidin 3-O-glucoside, p-coumaroyl glucoside, chlorogenic acid, neochlorogenic acid, and isoquercetin. PP was used (at 0.16% m/m) for the production of a sourdough bread (based on rye flour, water, and salt), followed by digestion. Fluid obtained after PP-enriched bread digestion (EBD fluid) was tested in terms of cytotoxicity, growth inhibition, antioxidant activity, and morphological changes in cancerous intestinal epithelial cells (HT-29) and normal (CCD 841 CoTr). Results show that EBD fluid concentration over 125 g/mL significantly decreased activity of succinate dehydrogenase in HT-29 cells and reduced their viability of 25%. At this concentration of EBD fluid, modification in cellular morphology was also observed. DPPH analysis revealed that the highest antioxidant activity was observed at concentration of 75 g/mL, both PP and EBD fluid. Our results show that an introduction of PP into relatively low-polyphenolic, baking products should be carefully considered because polyphenols still retain its biological activity. Antioxidant activity of polyphenols is one of the mechanisms that explains the observed effect of inhibiting the growth of colon cancer cells.
一种复杂的植物多酚制剂（PP）是由黑穗醋栗、覆盆子、野生草莓、桃、越橘、杏、蔓越莓和欧芹通过超滤和 C18 制备色谱法制成的。在 PP（LC-MS）中鉴定出 30 种主要化合物，其中以矢车菊素 3-O-葡萄糖苷、对香豆酰葡萄糖苷、绿原酸、新绿原酸和异槲皮苷的贡献最高。PP（以 0.16%m/m）用于生产酸面团面包（基于黑麦粉、水和盐），然后进行消化。测试了富含 PP 的面包消化后获得的液体（EBD 液体）的细胞毒性、生长抑制、抗氧化活性和癌细胞肠道上皮细胞（HT-29）和正常（CCD 841 CoTr）的形态变化。结果表明，EBD 液浓度超过 125mg/ml 时，HT-29 细胞琥珀酸脱氢酶活性显著降低，细胞活力降低 25%。在 EBD 液的这个浓度下，还观察到细胞形态的改变。DPPH 分析表明，在 75mg/ml 的浓度下，PP 和 EBD 液都表现出最高的抗氧化活性。我们的结果表明，在相对低多酚的烘焙产品中引入 PP 应谨慎考虑，因为多酚仍然保留其生物活性。多酚的抗氧化活性是解释观察到抑制结肠癌细胞生长的作用的机制之一。
