Effect of carnosic acid, quercetin and α-tocopherol on lipid and protein oxidation in an in vitro simulated gastric digestion model

References

• Andres-Lacueva C, Macarulla MT, Rotche-Ribalta M, Boto-Ordonez M, Urpi-Sarda M, Rodriguez VM, Portillo MP. 2012. Distribution of resveratrol metabolites in liver, adipose tissue and skeletal muscle in rats fed different doses of this polyphenol. J Agric Food Chem 60:4833–4840
   PubMed Web of Science ®Google Scholar
• Bieger J, Cermak R, Blank R, de Boer VCJ, Hollman PCH, Kamphues J, Wolffam S. 2008. Tissue distribution of quercetin in pigs after long-term dietary supplementation. J Nutr 138:1417–1420
   PubMed Web of Science ®Google Scholar
• Boutoial K, Ferrandini E, Rovira S, Garcia V, Lopez MB. 2013. Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties. Small Ruminant Res 112:147–153
   Web of Science ®Google Scholar
• Boyer J, Brown D, Liu RH. 2005. In vitro digestion and lactase treatment influence uptake of quercetin and quercetin glucoside by the Caco-2 cell monolayer. Nutr J 4:1. doi:10.1186/1475-2891-4-1
   PubMed Web of Science ®Google Scholar
• Crozier A, Jaganath IB, Clifford MN. 2009. Dietary phenolics: chemistry, bioavailability and effects on health. Nat Prod Rep 26:1001–1043
   PubMed Web of Science ®Google Scholar
• D’Archivio M, Filesi C, Vari R, Scazzocchio B, Masella R. 2010. Bioavailability of the polyphenols: status and controversies. Int J Mol Sci 11:1321–1342
   PubMed Web of Science ®Google Scholar
• Del Rio D, Rodriguez-Mateos A, Spencer JPE, Tognolini M, Borges G, Crozier A. 2013. Dietary (poly)phenolics in human health: structures, bioavailability and evidence of protective effects against chronic diseases. Antiox Redox Sign 18:1818–1892
   PubMed Web of Science ®Google Scholar
• Desai ID. 1984. Vitamin E analysis methods for animal tissues. Method Enzymol 105:138–147
   PubMed Web of Science ®Google Scholar
• Dierick NA, Decuypere JA, Molly K, Van Beek E, Vanderbeke E. 2002. The combined use of triacylglycerols containing medium-chain fatty acids (MCFA’s) and exogenous lipolytic enzymes as an alternative for nutritional antibiotics in piglet nutrition. I: in vitro screening of the release of MCFA’s from selected fat sources by selected exogenous lipolytic enzymes under simulated pig gastric conditions and their effects on the gut flora of piglets. Livestock Prod Sci 75:129–142
   Google Scholar
• Doolaege EHA, Raes K, De Vos F, Verhe R, De Smet S. 2011. Absorption, distribution and elimination of carnosic acid, a natural antioxidant in Rosmarinus officinalis, in rats. Plant Food Hum Nutr 66:196–202
   PubMed Web of Science ®Google Scholar
• Doolaege EHA, Raes K, Smet K, Andjelkovic M, Van Poucke C, De Smet S, Verhe R. 2007. Characterization of two unknown compounds in methanol extracts of rosemary oil. J Agric Food Chem 55:7283–7287
   PubMed Web of Science ®Google Scholar
• Estevez M, Kylli P, Poulanne E, Kivikari R, Heinonen M. 2008. Oxidation of skeletal muscle myofibrillar proteins in oil-in-water emulsions: interactions with lipids and effect on selected phenolic compounds. J Agric Food Chem 56:10933–10940
   PubMed Web of Science ®Google Scholar
• Folch J, Lees M, Stanley SGH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226:497–509
   PubMed Web of Science ®Google Scholar
• Gobert M, Gruffat D, Habeanu M, Parafita E, Bauchart D, Durand D. 2010. Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation. Meat Sci 85:676–683
   PubMed Web of Science ®Google Scholar
• Gorelik S, Kohen R, Ligumsky M, Kanner J. 2007. Saliva plays a dual role in oxidation process in stomach medium. Arch Biochem Biophys 458:236–243
   PubMed Web of Science ®Google Scholar
• Grotto D, Sant Maria LD, Boeira S, Valentini MF, Charao MF, Moro AM, Nascimento PC, et al. 2007. Rapid quantification of malondialdehyde in plasma by high performance liquid chromatography – visible detection. J Pharmaceut Biomed 43:619–624
   PubMed Web of Science ®Google Scholar
• Haak L, Raes K, Van Dyck S, De Smet S. 2008. Effect of dietary rosemary and alpha-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration. Meat Sci 78:239–247
   PubMed Web of Science ®Google Scholar
• Herbert D, Phipps PJ, Strange RE. 1971. Chemical analysis of microbial cells. In: Norris JR, Ribbons DW, editors. Methods in microbiology. London: Academic Press. Vol 5B. p 242–265
   Google Scholar
• Hollman PCH. 2004. Absorption, bioavailability and metabolism of flavonoids. Pharm Biol 42:74–83
   Web of Science ®Google Scholar
• Hu J, Chen L, Lei F, Tian Y, Xing D-M, Chai Y-S, Zhao S, et al. 2012. Investigation of quercetin stability in cell culture medium: role in in vitro experiment. Afric J Pharm Pharmac 6:1069–1076
   Google Scholar
• Jongberg S, Lund MN, Ostdal H, Skibsted LH. 2012. Phenolic antioxidant scavenging of myosin radicals generated by hypervalent myoglobin. J Agric Food Chem 60:12020–12028
   PubMed Web of Science ®Google Scholar
• Kanner J, Gorelik S, Roman S, Kohen R. 2012. Protection of polyphenols of postprandial human plasma and low-density lipoprotein modification: the stomach as bioreactor. J Agric Food Chem 60:8790–8796
   PubMed Web of Science ®Google Scholar
• Kanner J. 2007. Dietary advanced lipid oxidation end products are risk factors to human health. Molec Nutr Food Res 51:1094–1101
   PubMed Web of Science ®Google Scholar
• Lapidot T, Granit R, Kanner J. 2005. Lipid peroxidation by free iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluids. J Agric Food Chem 53:3383–3390
   PubMed Web of Science ®Google Scholar
• Levine RL, Garland D, Oliver CN, Amici A, Climent I, Lenz AG, Ahn BW, et al. 1990. Determination of carbonyl content in oxidatively modified proteins. Methods Enzymol 186:464–477
   PubMed Web of Science ®Google Scholar
• Lorrain B, Dangles O, Loonis M, Armand M, Dufour C. 2012. Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions. J Agric Food Chem 60:9071–9081
   Web of Science ®Google Scholar
• Martel F, Monteiro R, Calhau C. 2010. Effects of polyphenols on the intestinal and placental transport of some bioactive compounds. Nutr Res Rev 23:47–64
   PubMed Web of Science ®Google Scholar
• Mateos R, Espartero JL, Truijillo M, Rios JJ, Leon-Camacho M, Alcudia F, Cert A. 2001. Determination of phenols, flavones and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. J Agric Food Chem 49:2185–2192
   PubMed Web of Science ®Google Scholar
• McGhie TK, Ainge GD, Barnett LE, Cooney JM, Jensen JE. 2003. Anthocyanin glycosides from berry fruit are absorbed and excreted unmetabolized by both humans and rats. J Agric Food Chem 51:4539–4548
   PubMed Web of Science ®Google Scholar
• Moon YJ, Wang L, DiCenzo R, Morris ME. 2008. Quercetin pharmacokinetics in humans. Biopharm Drug Dispos 29:205–217
   PubMed Web of Science ®Google Scholar
• Munné-Bosch S, Alegre L. 2001. Subcellar compartimentation of the diterpene carnosic acid and its derivatives in the leaves of rosemary. Plant Physiol 125:1094–1102
   PubMed Web of Science ®Google Scholar
• Nalini S, Ramakrishna BS, Mohanty A, Balasubramanian KA. 1992. Hydroxyl radical formation in human gastric juice. J Gastroen Hepatol 7:497–501
   PubMed Web of Science ®Google Scholar
• O’Grady MN, Maher M, Troy DJ, Moloney AP, Kerry JP. 2006. An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef. Meat Sci 73:132–143
   PubMed Web of Science ®Google Scholar
• Olsen H, Aaby K, Borge GIA. 2009. Characterisation and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. convar. acephala var. sabellica) by HPLC-DAD-ESI-MSn. J Agric Food Chem 57:2816–2826
   PubMed Web of Science ®Google Scholar
• Raes K, De Smet S, Demeyer D. 2001. Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids. Anim Sci 73:253–260
   Web of Science ®Google Scholar
• Siwak J, Lewinska A, Wnuk M, Bartosz G. 2013. Protection of flavonoids against hypochlorite-induced protein modifications. Food Chem 141:1227–1241
   PubMed Web of Science ®Google Scholar
• Smet K, Raes K, De Smet S. 2006. Novel approaches in measuring antioxidative potential of animal feeds: the FRAP and DPPH methods. J Sci Food Agric 86:2412–2416
   Web of Science ®Google Scholar
• Smet K, Raes K, Huyghebaert, G, Haak L, Arnouts S, De Smet S. 2008. Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation. Poultry Sci 87:1682–1688
   PubMed Web of Science ®Google Scholar
• Spencer JPE, Chaudry F, Pannala AS, Srai SL, Debnam E, Rice-Evans C. 2000. Decomposition of cocoa procyanidins in the gastric milieu. Biochem Biophys Res Co 272:236–241
   PubMed Web of Science ®Google Scholar
• Surai P. 2014. Polyphenol compounds in the chicken/animal diet: from the past to the future. J Anim Physiol An N 98:19–31
   PubMed Web of Science ®Google Scholar
• Takahama U, Hirota S, Oniki T. 2006. Quercetin-dependent scavenging of reactive nitrogen species derived from nitric oxide and nitrite in the human oral cavity: interaction of quercetin with salivary redox components. Arch Oral Biol 51:629–639
   PubMed Web of Science ®Google Scholar
• Takahama U, Hirota S, Yamamoto A, Oniki T. 2003. Oxygen uptake during the mixing of saliva with ascorbic acid under acid conditions: possibility of its occurrence in the stomach. FEBS Lett 550:64–68
   PubMed Web of Science ®Google Scholar
• Takahama U, Oniki T, Hirota S. 2002. Oxidation of quercetin by salivary components. Quercetin-dependent reduction of salivary nitrite under acidic conditions producing nitric oxide. J Agric Food Chem 50:4317–4322
   PubMed Web of Science ®Google Scholar
• Thorsen MA, Hildebrandt KS. 2003. Quantitative determination of phenolic diterpenes in rosemary extracts – aspects of accurate quantification. J Chromatogr A 995:119–125
   PubMed Web of Science ®Google Scholar
• Utrera M, Estevez M. 2012. Analysis of tryptophan oxidation by fluorescence spectroscopy: effect of metal-catalyzed oxidation and selected phenolic compounds. Food Chem 135:88–93
   Web of Science ®Google Scholar
• Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S. 2014. Nitrite curing of chicken, pork and beef inhibits oxidation but does not affect N-Nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion. J Agric Food Chem 62:1980–1988
   PubMed Web of Science ®Google Scholar
• Versantvoort CHM, Oomen AG, Van de Kamp E, Rompelberg CJM, Sips JAM. 2005. Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food Chem Toxicol 43:31–40
   PubMed Web of Science ®Google Scholar
• Walle T, Otake Y, Walle UK, Wilson FA. 2000. Quercetin glucosides are completely hydrolysed in ileostomy patients before absorption. J Nutr 130:2658–2661
   PubMed Web of Science ®Google Scholar
• Yang CS, Lee MJ, Chen L. 1999. Human salivary tea catechin levels and catechin esterase activities: implication in human cancer prevention studies. Cancer Epidemiol Biomarkers Prev 8:83–89
   PubMed Web of Science ®Google Scholar
• Zhang Y, Smuts JP, Dodbiba E, Rangaranjan R, Lang JC, Armstrong DA. 2012. Degradation study of carnosic acid, carnosol, rosmarinic acid and rosemary extract (Rosmarinus officinalis L.) assessed using HPLC. J Agric Food Chem 60:9305–9314
   PubMed Web of Science ®Google Scholar