Barros Marcelo P, Zacarías-Garcia Jaime, Rey Florencia, Zacarías Lorenzo, Rodrigo María J
Food Biotechnology Department, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Catedrático Agustín Escardino 7, Paterna, 46980 Valencia, Spain.
Interdisciplinary Program in Health Sciences, Institute of Physical Activity Sciences and Sports (ICAFE), Cruzeiro do Sul University, Rua Galvao Bueno 868, São Paulo 01506-000, Brazil.
Antioxidants (Basel). 2023 Sep 7;12(9):1733. doi: 10.3390/antiox12091733.
The regular consumption of citrus fruits by humans has been associated with lower incidence of chronic-degenerative diseases, especially those mediated by free radicals. Most of the health-promoting properties of citrus fruits derive from their antioxidant content of carotenoids and ascorbic acid (ASC). In the current work we have investigated the scavenging (against hydroxyl radical) and quenching capacities (against singlet oxygen) of four different carotenoid extracts of citrus fruits in the presence or absence of ASC (μM range) in organic solvent, aqueous solution, micelles and in an innovative biomimicking liposomal system of animal cell membrane (AML). The fruits of four varieties of citrus were selected for their distinctive carotenoid composition (liquid chromatography characterization): 'Nadorcott' mandarin and the sweet oranges 'Valencia late', 'Ruby Valencia' and 'Pinalate' mutant. The quenching activity of citrus carotenoids strongly depended on the biological assemblage: freely diffusible in organic solvent, 'Ruby Valencia' carotenoids (containing lycopene) showed the highest quenching activity, whereas 'Nadorcott' mandarin extracts, rich in β-cryptoxanthin, prevailed in micellar systems. Interestingly, the addition of 10 μM ASC significantly increased the quenching activity of all citrus extracts in micelles: 'Valencia' orange (+53%), 'Pinalate' (+87%), 'Ruby' (4-fold higher) and 'Nadorcott' mandarins (+20%). Accurate C-BODIPY fluorescence assays showed solid scavenging activities of all citrus extracts against AML oxidation: 'Valencia' (-61%), 'Pinalate' (-58%) and 'Ruby' oranges (-29%), and 'Nadorcott' mandarins (-70%). Indeed, all four citrus extracts tested here have balanced antioxidant properties; extracts from the 'Nadorcott' mandarin slightly prevailed overall, due, at least in part, to its high content of β-cryptoxanthin. This study depicts some of the antioxidant interactions between citrus fruit carotenoids and ascorbic acid in models of animal cell membranes and reinforces the contribution of them in promoting health benefits for humans.
人类经常食用柑橘类水果与慢性退行性疾病发病率较低有关，尤其是那些由自由基介导的疾病。柑橘类水果的大多数促进健康的特性源于其类胡萝卜素和抗坏血酸（ASC）的抗氧化成分。在当前的研究中，我们研究了在有机溶剂、水溶液、胶束以及动物细胞膜的创新仿生脂质体系统（AML）中，存在或不存在ASC（微摩尔范围）时，四种不同柑橘类水果类胡萝卜素提取物对羟基自由基的清除能力和对单线态氧的猝灭能力。选择了四种柑橘品种的果实，因其独特的类胡萝卜素组成（液相色谱表征）：“纳多特”蜜柑以及甜橙“晚熟巴伦西亚”、“红宝石巴伦西亚”和“皮纳拉特”突变体。柑橘类胡萝卜素的猝灭活性强烈依赖于生物体系：在有机溶剂中可自由扩散，“红宝石巴伦西亚”类胡萝卜素（含番茄红素）表现出最高的猝灭活性，而富含β-隐黄质的“纳多特”蜜柑提取物在胶束体系中占优势。有趣的是，添加10 μM ASC显著提高了所有柑橘提取物在胶束中的猝灭活性：“巴伦西亚”橙（提高53%）、“皮纳拉特”（提高87%）、“红宝石”（提高4倍）和“纳多特”蜜柑（提高20%）。精确的C-BODIPY荧光测定表明，所有柑橘提取物对AML氧化均具有较强的清除活性：“巴伦西亚”（-61%）、“皮纳拉特”（-58%）和“红宝石”橙（-29%）以及“纳多特”蜜柑（-70%）。事实上，这里测试的所有四种柑橘提取物都具有平衡的抗氧化特性；“纳多特”蜜柑提取物总体上略占优势，至少部分原因是其β-隐黄质含量高。这项研究描述了动物细胞膜模型中柑橘类水果类胡萝卜素和抗坏血酸之间的一些抗氧化相互作用，并强化了它们对促进人类健康益处的贡献。
