Tsoupras Alexandros, Moran Donal, Pleskach Hayley, Durkin Maria, Traas Con, Zabetakis Ioannis
Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland.
Foods. 2021 Feb 12;10(2):412. doi: 10.3390/foods10020412.
Several bioactives from fruit juices and beverages like phenolics, nucleotides and polar lipids (PL) have exhibited anti-platelet cardio-protective properties. However, apple juice and cider lipid bioactives have not been evaluated so far. The aim of this study was to investigate the anti-platelet and anti-inflammatory effects and structure activity relationships of Irish apple juice and Real Irish cider lipid bioactives against the platelet-activating factor (PAF)- and adenosine diphosphate (ADP)-related thrombotic and inflammatory manifestations in human platelets. Total Lipids (TL) were extracted from low, moderate and high in tannins apple juices and from their derived-through-fermentation cider products, as well as from commercial apple juice and cider. These were separated into neutral lipids (NL) and PL, while all lipid extracts were further assessed for their ability to inhibit aggregation of human platelets induced by PAF and ADP. In all cases, PL exhibited the strongest anti-platelet bioactivities and were further separated by high-performance liquid chromatography (HPLC) analysis into PL subclasses/fractions that were also assessed for their antiplatelet potency. The PL from low in tannins apple juice exhibited the strongest antiplatelet effects against PAF and ADP, while PL from its fermented cider product were less active. Moreover, the phosphatidylcholines (PC) in apple juices and the phosphatidylethanolamines (PE) in apple ciders were the most bioactive HPLC-derived PL subclasses against PAF-induced platelet aggregation. Structural elucidation of the fatty acid composition by gas chromatography mass spectra (GCMS) analysis showed that PL from all samples are rich in beneficial monounsaturated fatty acids (MUFA) and omega 3 (n-3) polyunsaturated fatty acids (PUFA), providing a possible explanation for their strong anti-platelet properties, while the favorable low levels of their omega-6/omega-3 (n-6/n-3) PUFA ratio, especially for the bioactive PC and PE subclasses, further support an anti-inflammatory cardio-protective potency for these apple products. In conclusion, Irish apple juice and Real Irish cider were found to possess bioactive PL compounds with strong antiplatelet and anti-inflammatory properties, while fermentation seems to be an important modulating factor on their lipid content, structures and bioactivities. However, further studies are needed to evaluate these effects.
来自果汁和饮料的几种生物活性物质，如酚类、核苷酸和极性脂质（PL），已表现出抗血小板的心脏保护特性。然而，苹果汁和苹果酒的脂质生物活性物质迄今尚未得到评估。本研究的目的是调查爱尔兰苹果汁和正宗爱尔兰苹果酒脂质生物活性物质对人血小板中血小板活化因子（PAF）和二磷酸腺苷（ADP）相关的血栓形成和炎症表现的抗血小板和抗炎作用及构效关系。从单宁含量低、中、高的苹果汁及其发酵制成的苹果酒产品以及市售苹果汁和苹果酒中提取总脂质（TL）。将这些总脂质分离为中性脂质（NL）和PL，同时进一步评估所有脂质提取物抑制PAF和ADP诱导的人血小板聚集的能力。在所有情况下，PL均表现出最强的抗血小板生物活性，并通过高效液相色谱（HPLC）分析进一步分离为PL亚类/组分，也对其抗血小板效力进行了评估。单宁含量低的苹果汁中的PL对PAF和ADP表现出最强的抗血小板作用，而其发酵苹果酒产品中的PL活性较低。此外，苹果汁中的磷脂酰胆碱（PC）和苹果酒中的磷脂酰乙醇胺（PE）是HPLC衍生的对PAF诱导的血小板聚集最具生物活性的PL亚类。通过气相色谱质谱（GCMS）分析对脂肪酸组成进行结构解析表明，所有样品中的PL富含有益的单不饱和脂肪酸（MUFA）和ω-3（n-3）多不饱和脂肪酸（PUFA），这为它们强大的抗血小板特性提供了一种可能的解释，而其有利的低水平ω-6/ω-3（n-6/n-3）PUFA比值，特别是对于生物活性PC和PE亚类，进一步支持了这些苹果产品的抗炎心脏保护效力。总之，发现爱尔兰苹果汁和正宗爱尔兰苹果酒含有具有强大抗血小板和抗炎特性的生物活性PL化合物，而发酵似乎是其脂质含量、结构和生物活性的重要调节因素。然而，需要进一步研究来评估这些作用。
