橄榄废水和橄榄渣副产品中的胞外囊泡:脂质和酚类物质的分离、表征及其自由基清除活性的评估

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Nathalie Barouh, Amal Fenaghra, Pascal Colosetti, Jérôme Lecomte, Bruno Baréa, Josephine Lai Kee Him, Anne Mey, Marie-Caroline Michalski, Pierre Villeneuve, Claire Bourlieu-Lacanal
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引用次数: 0

摘要

细胞外囊泡(EVs)是一种参与细胞间通讯的纳米结构。最近的研究强调了这些集合体在几种植物中的存在,并表明它们能够载体化亲水性和亲油性分子。在这项研究中,我们通过差速离心/超速离心法从两种主要的橄榄油副产品(废水 [WWs] 和橄榄渣)中分离出了 EVs,并鉴定了它们的主要理化性质(大小、电荷、多分子结构、脂质和酚类含量)和自由基清除活性。从多品种或单品种果穗中提取的 EVs 中,WWEVs 的脂质含量为 3.4 (0.2) %(干物质百分比),EVs 的脂质含量分别为 7.7 (0.3) % 和 5.9 (0.9)%。极性脂质约占脂质总量的 49%,它们在所有 EV 中的分布总体上相似。磷脂酰胆碱和磷脂酸是含量较高的分子。它们的酚类物质含量介于 2.1 至 4.6 毫克羟基酪醇(HT)当量 g-1 之间,其中羟基酪醇、油菜素和马鞭草苷含量最高。透射电子冷冻显微镜显示,存在由单层两亲脂质双分子层限定的球形囊泡。最后,EVs 的 1,1-二苯基-2-苦基肼自由基清除活性很高,并取决于其原始副产品的类型:最近的研究强调了几种植物中细胞外囊泡的存在,并表明它们能够载体化亲水性和亲油性分子。在这里,我们从橄榄废水和橄榄渣中分离出了这种囊泡,并对其进行了化学鉴定。结果表明,这些囊泡富含橄榄中常见的酚类化合物,而且橄榄细胞外囊泡具有潜在的自由基清除活性,可作为食品或化妆品行业的新型抗氧化剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Extracellular vesicles from olive wastewater and pomace by-products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity

Extracellular vesicles from olive wastewater and pomace by-products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity

Extracellular vesicles (EVs) are nanoscopic structures that are involved in intercellular communication. Recent works have highlighted the existence of these assemblies in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. In this study, we have isolated EVs from the two main olive oil by-products (wastewaters [WWs] and pomace) by differential centrifugation/ultracentrifugation and have characterized their main physicochemical properties (size, charge, multimolecular structure, lipid and phenolic contents) and radical scavenging activity. Lipid content in EV fractions was 3.4 (0.2) % (% dry material) for WWEVs and 7.7 (0.3) % and 5.9 (0.9) % for EVs, respectively, from plurivarietal or monovarietal pomaces. Polar lipids represented around 49% of total lipids, and their profiles were globally similar in all EVs. Phosphatidylcholine and phosphatidic acid were the more abundant molecules. Their phenolic contents ranged from 2.1 to 4.6 mg hydroxytyrosol (HT) eq g−1 of raw material, with HT, oleuropein, and verbascoside being among the most abundant. Transmission electron cryomicroscopy showed the presence of spherical vesicles delimited by a single bilayer of amphiphilic lipids. Finally, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of EVs was high and depended on their original by-product type.

Practical Application: Recent works have highlighted the existence of extracellular vesicles in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. Herein, we have isolated and provided a chemical characterization of such vesicles from olive wastewater and pomace. Results showed that these vesicles are rich in the phenolic compounds that are generally found in olives and that the potential radical scavenging activity of extracellular vesicles from olive could be valorized as new antioxidants for the food or cosmetic sectors.

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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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