Villalva Marisol, Silvan Jose Manuel, Guerrero-Hurtado Esperanza, Gutierrez-Docio Alba, Navarro Del Hierro Joaquín, Alarcón-Cavero Teresa, Prodanov Marin, Martin Diana, Martinez-Rodriguez Adolfo J
Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolás Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain.
Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera, 9. Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain.
Foods. 2022 Jun 22;11(13):1832. doi: 10.3390/foods11131832.
The aim of this work was to evaluate the influence of in vitro gastric digestion of two olive leaf extracts (E1 and E2) on their chemical composition and bioactive properties against (), one of the most successful and prevalent human pathogens. HPLC-PAD/MS analysis and anti-inflammatory, antioxidant, and antibacterial activities of both olive leaf extracts were carried out before and after their in vitro gastric digestion. The results showed that gastric digestion produced modifications of the chemical composition and bioactive properties of both olive leaf extracts. The main compounds in the extract E1 were hydroxytyrosol and its glucoside derivatives (14,556 mg/100 g), presenting all the identified compounds a more polar character than those found in the E2 extract. E2 showed a higher concentration of less polar compounds than E1 extract, with oleuropein (21,419 mg/100 g) being the major component. Gastric digestion during the fasted state (pH 2) induced an overall decrease of the most identified compounds. In the extract E1, while the anti-inflammatory capacity showed only a slight decrease (9% of IL-8 production), the antioxidant properties suffered a drastic drop (23% of ROS inhibition), as well as the antibacterial capacity. However, in the extract E2, these changes caused an increase in the anti-inflammatory (19% of IL-8 production) and antioxidant activity (9% of ROS inhibition), which could be due to the hydrolysis of oleuropein and ligustroside into their main degradation products, hydroxytyrosol and tyrosol, but the antibacterial activity was reduced. Gastric digestion during fed state (pH 5) had less influence on the composition of the extracts, affecting in a lesser degree their anti-inflammatory and antioxidant activity, although there was a decrease in the antibacterial activity in both extracts similar to that observed at pH 2.
本研究旨在评估两种橄榄叶提取物（E1和E2）的体外胃消化对其化学成分和生物活性特性的影响，针对人类最常见且成功的病原体之一（此处原文括号内容缺失）。在体外胃消化前后，对两种橄榄叶提取物进行了高效液相色谱 - 光电二极管阵列检测/质谱（HPLC - PAD/MS）分析以及抗炎、抗氧化和抗菌活性检测。结果表明，胃消化使两种橄榄叶提取物的化学成分和生物活性特性发生了改变。提取物E1中的主要化合物是羟基酪醇及其糖苷衍生物（14,556毫克/100克），所有已鉴定的化合物都比E2提取物中的化合物具有更强的极性。E2显示出比E1提取物中极性较小的化合物浓度更高，其中橄榄苦苷（21,419毫克/100克）是主要成分。空腹状态（pH 2）下的胃消化导致大多数已鉴定化合物总体减少。在提取物E1中，虽然抗炎能力仅略有下降（白细胞介素 - 8产生量降低9%），但抗氧化性能急剧下降（活性氧抑制率降低23%），抗菌能力也有所下降。然而，在提取物E2中，这些变化导致抗炎活性（白细胞介素 - 8产生量增加19%）和抗氧化活性（活性氧抑制率增加9%）增加，这可能是由于橄榄苦苷和裂环马钱苷水解成其主要降解产物羟基酪醇和酪醇，但抗菌活性降低。进食状态（pH 5）下的胃消化对提取物成分的影响较小，对其抗炎和抗氧化活性的影响程度较小，尽管两种提取物的抗菌活性均有所下降，与pH 2时观察到的情况相似。
