Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals

被引：16

作者：

de Camargo, Adriano Costa ^{[1
]}

Concepcion Alvarez, Alina ^{[1
]}

Arias-Sante, Maria Fernanda ^{[1
]}

Oyarzun, Juan Esteban ^{[2
]}

Andia, Marcelo E. ^{[2
]}

Uribe, Sergio ^{[2
]}

Nunez Pizarro, Paula ^{[3
]}

Bustos, Simon M. ^{[3
]}

Schwember, Andres R. ^{[3
]}

Shahidi, Fereidoon ^{[4
]}

Bridi, Raquel ^{[5
]}

机构：

[1] Univ Chile, Nutr & Food Technol Inst, Santiago 7830490, Chile

[2] Pontificia Univ Catolica Chile, ANID Millennium Inst Intelligent Healthcare Engn, Sch Med, Biomed Imaging Ctr, Santiago 7820436, Chile

[3] Pontificia Univ Catolica Chile, Fac Agron & Ingn Forestal, Dept Ciencias Vegetales, Santiago 7820436, Chile

[4] Mem Univ Newfoundland, Dept Biochem, St John, NF A1C 5S7, Canada

[5] Univ Chile, Fac Ciencias Quim & Farmaceut, Dept Quim Farmacol & Toxicol, Santiago 8380000, Chile

来源：

ANTIOXIDANTS | 2022年 / 11卷 / 06期

基金：

加拿大自然科学与工程研究理事会;

关键词：

Cicer arietinum L; phenolic acids; flavonoids; reducing power; antiradical activity; hepatoprotection; LEGUME CONSUMPTION; POLYPHENOLS; CAPACITY; ACIDS; BIOAVAILABILITY; EXTRACTION; OXIDATION; BIOCHANIN; DENSITY; PROFILE;

D O I：

10.3390/antiox11061139

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.

引用

页数：17