Fratianni Florinda, Amato Giuseppe, De Feo Vincenzo, d'Acierno Antonio, Coppola Raffaele, Nazzaro Filomena
Institute of Food Sciences, National Research Council of Italy, Avellino, Italy.
Department of Pharmacy, University of Salerno, Fisciano, Italy.
Front Nutr. 2023 Apr 21;10:1171766. doi: 10.3389/fnut.2023.1171766. eCollection 2023.
Seed oils are versatile in the food sector and for pharmaceutical purposes. In recent years, their biological properties aroused the interest of the scientific world.
We studied the composition of fatty acids (FAs) and some potential therapeutic benefits of five cold-pressed commercial oils obtained from broccoli, coffee, green coffee, pumpkin, and watermelon seeds. In particular, we assayed the antioxidant activity (using diphenyl-1-picrylhydrazyl (DPPH) and azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays). In addition, through the fatty acid composition, we calculated the atherogenicity index (AI) and thrombogenicity index (TI) to evaluate the potential impact of such oils on cardiovascular diseases. Furthermore, we assessed the anti-inflammatory capacity of the oils (evaluated through their effectiveness in preventing protein degradation, using bovine serum albumin as protein standard) and the ability of the oils to inhibit activity of three among the essential enzymes, cholinesterases and tyrosinase, involved in the Alzheimer's and Parkinson's neurodegenerative diseases. Finally, we evaluated the capacity of the oils to inhibit the biofilm of some pathogenic bacteria.
The unsaturated fatty acids greatly predominated in broccoli seed oil (84.3%), with erucic acid as the main constituent (33.1%). Other unsaturated fatty acids were linolenic (20.6%) and linoleic (16.1%) acids. The saturated fatty acids fraction comprised the palmitic (6.8%) and stearic acids (0.2%). Broccoli seed oil showed the best AI (0.080) and TI (0.16) indexes. The oils expressed a good antioxidant ability. Except for the watermelon seed oil, the oils exhibited a generally good anti-inflammatory activity, with IC values not exceeding 8.73 micrograms. Broccoli seed oil and green coffee seed oil showed the best acetylcholinesterase inhibitory activity; coffee seed oil and broccoli seed oil were the most effective in inhibiting butyrylcholinesterase (IC = 15.7 μg and 20.7 μg, respectively). Pumpkin and green coffee seed oil showed the best inhibitory activity against tyrosinase (IC = 2 μg and 2.77 μg, respectively). In several cases, the seed oils inhibited the biofilm formation and the mature biofilm of some gram-positive and gram-negative bacteria, with resulting in the most sensitive strain. Such activity seemed related only in some cases to the capacity of the oils to act on the sessile bacterial cells' metabolism, as indicated by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) colorimetric method.
种子油在食品领域和制药用途中用途广泛。近年来，它们的生物学特性引起了科学界的兴趣。
我们研究了从西兰花籽、咖啡、生咖啡豆、南瓜籽和西瓜籽中获得的五种冷榨商业油的脂肪酸（FAs）组成以及一些潜在的治疗益处。具体而言，我们测定了抗氧化活性（使用二苯基-1-苦基肼（DPPH）和2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）测定法）。此外，通过脂肪酸组成，我们计算了致动脉粥样硬化指数（AI）和血栓形成指数（TI），以评估此类油对心血管疾病的潜在影响。此外，我们评估了这些油的抗炎能力（通过它们在以牛血清白蛋白作为蛋白质标准预防蛋白质降解方面的有效性来评估）以及这些油抑制参与阿尔茨海默病和帕金森病神经退行性疾病的三种必需酶（胆碱酯酶和酪氨酸酶）活性的能力。最后，我们评估了这些油抑制某些病原菌生物膜的能力。
西兰花籽油中不饱和脂肪酸占主导地位（84.3%），主要成分是芥酸（33.1%）。其他不饱和脂肪酸为亚麻酸（20.6%）和亚油酸（16.1%）。饱和脂肪酸部分包括棕榈酸（6.8%）和硬脂酸（0.2%）。西兰花籽油显示出最佳的AI（0.080）和TI（0.16）指数。这些油表现出良好的抗氧化能力。除西瓜籽油外，这些油普遍表现出良好的抗炎活性，IC值不超过8.73微克。西兰花籽油和生咖啡豆籽油表现出最佳的乙酰胆碱酯酶抑制活性；咖啡籽油和西兰花籽油在抑制丁酰胆碱酯酶方面最有效（IC分别为15.7微克和20.7微克）。南瓜籽油和生咖啡豆籽油对酪氨酸酶表现出最佳的抑制活性（IC分别为2微克和2.77微克）。在几种情况下，种子油抑制了一些革兰氏阳性和革兰氏阴性细菌的生物膜形成和成熟生物膜，其中[具体菌株名称未给出]是最敏感的菌株。如3-(4,5-二甲基噻唑-2-基)-2,5-二苯基四氮唑溴盐（MTT）比色法所示，这种活性在某些情况下似乎仅与油作用于固着细菌细胞代谢的能力有关。
