{"title":"Impact of Bovine Serum Albumin on the Antioxidant and Anti-Inflammatory Activities of Arbutus unedo L. Extract","authors":"Idir Moualek, Hamdi Bendif, Karima Benarab, Fehmi Boufahja, Natale Badalamenti, Maurizio Bruno, Stefania Garzoli, Karim Houali","doi":"10.1155/jfbc/9947897","DOIUrl":null,"url":null,"abstract":"<div>\n <p>This study explored the impact of bovine serum albumin (BSA) on the antioxidant and anti-inflammatory activities of <i>Arbutus unedo</i> leaf extract and its polyphenolic compounds. HPLC-MS analysis identified compounds like quinic acid, arbutin, and flavonoids. Antioxidant activity was evaluated using ferric reducing power, phosphomolybdenum, and DPPH assays, while anti-inflammatory effects were assessed via red blood cell membrane stability. BSA enhanced hydroxyl radical scavenging but reduced ferric reducing power and total antioxidant capacity, with no significant anti-inflammatory improvement. The findings reveal assay-dependent effects of BSA due to protein–polyphenol interactions, emphasizing the need for further research to optimize therapeutic potential.</p>\n </div>","PeriodicalId":15802,"journal":{"name":"Journal of Food Biochemistry","volume":"2025 1","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfbc/9947897","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Biochemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfbc/9947897","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOCHEMISTRY & MOLECULAR BIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study explored the impact of bovine serum albumin (BSA) on the antioxidant and anti-inflammatory activities of Arbutus unedo leaf extract and its polyphenolic compounds. HPLC-MS analysis identified compounds like quinic acid, arbutin, and flavonoids. Antioxidant activity was evaluated using ferric reducing power, phosphomolybdenum, and DPPH assays, while anti-inflammatory effects were assessed via red blood cell membrane stability. BSA enhanced hydroxyl radical scavenging but reduced ferric reducing power and total antioxidant capacity, with no significant anti-inflammatory improvement. The findings reveal assay-dependent effects of BSA due to protein–polyphenol interactions, emphasizing the need for further research to optimize therapeutic potential.
期刊介绍：
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality
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