Potential of Cranberry Powder for Management of Hyperglycemia Using In Vitro Models

Marcia da Silva Pinto,Reza Ghaedian,Rahul Shinde,Kalidas Shetty 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.5

Aqueous solutions of two different cranberry powders (CP and CP-SAB) were evaluated for organic acids, sugars, total phenolics, antioxidant activity based on the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolics content was 11 and 51mg/g of sample dry weight for CP and CP-SAB, respectively. p-Coumaric acid and quercetin derivatives were the main phenolic compounds identified in the cranberry powders. CP-SAB had α-glucosidase inhibitory activity that increased with increased dose (1–5mg/mL) from 60% to 100% inhibition. There was limited amount of α-amylase inhibitory activity that reached a maximum of 40% inhibition at 5mg/mL treatment. Significant ACE inhibitory activity was detected for CP-SAB at 100 and 200mg/mL sample concentrations. These in vitro results indicate the potential of cranberry powders as dietary supplement and food-based strategies for potential hyperglycemia management. This biochemical rationale provides the basis for further design of animal and clinical studies using standardized extracts.

Evaluation of Antihyperglycemia and Antihypertension Potential of Native Peruvian Fruits Using In Vitro Models

Marcia Da Silva Pinto,Lena Galvez Ranilla,Emmanouil Apostolidis,Franco Maria Lajolo,Maria Inés Genovese,Kalidas Shetty 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.2

Local food diversity and traditional crops are essential for cost-effective management of the global epidemic of type 2 diabetes and associated complications of hypertension. Water and 12% ethanol extracts of native Peruvian fruits such as Lucuma (Pouteria lucuma), Pacae (Inga feuille), Papayita arequipeña (Carica pubescens), Capuli (Prunus capuli), Aguaymanto (Physalis peruviana), and Algarrobo (Prosopis pallida) were evaluated for total phenolics, antioxidant activity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolic content ranged from 3.2 (Aguaymanto) to 11.4 (Lucuma fruit) mg/g of sample dry weight. A significant positive correlation was found between total phenolic content and antioxidant activity for the ethanolic extracts. No phenolic compound was detected in Lucuma (fruit and powder) and Pacae. Aqueous extracts from Lucuma and Algarrobo had the highest α-glucosidase inhibitory activities. Papayita arequipeña and Algarrobo had significant ACE inhibitory activities reflecting antihypertensive potential. These in vitro results point to the excellent potential of Peruvian fruits for food-based strategies for complementing effective antidiabetes and antihypertension solutions based on further animal and clinical studies.

Evaluation of Antiproliferative, Anti-Type 2 Diabetes, and Antihypertension Potentials of Ellagitannins from Strawberries (Fragaria × ananassa Duch.) Using In Vitro Models

Marcia da Silva Pinto,Joao Ernesto de Carvalho,Franco Maria Lajolo,Maria Ine´s Genovese,Kalidas Shetty 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.5

Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet, corresponding to more than 50% of all phenolic compounds found in the fruit. There is a particular interest in the determination of the ellagic acid content in fruits because of possible chemopreventive benefits. In the present study, the potential health benefits of purified ellagitannins from strawberries were evaluated in relation to the antiproliferative activity and in vitro inhibition of α-amylase, α-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension. Therefore, a comparison among ellagic acid, purified ellagitannins, and a strawberry extract was done to evaluate the possible synergistic effects of phenolics. In relation to the antiproliferative activity, it was observed that ellagic acid had the highest percentage inhibition of cell proliferation. The strawberry extract had lower efficacy in inhibiting the cell proliferation, indicating that in the case of this fruit there is no synergism. Purified ellagitannins had high α-amylase and ACE inhibitory activities. However, these compounds had low α-glucosidase inhibitory activity. These results suggested that the ellagitannins and ellagic acid have good potential for the management of hyperglycemia and hypertension linked to type 2 diabetes. However, further studies with animal and human models are needed to advance the in vitro assay-based biochemical rationale from this study.

Evaluation of Antihyperglycemia and Antihypertension Potential of Native Peruvian Fruits Using In Vitro Models

Pinto, Marcia Da Silva,Ranilla, Lena Galvez,Apostolidis, Emmanouil,Lajolo, Franco Maria,Genovese, Maria Ines,Shetty, Kalidas The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.2

Local food diversity and traditional crops are essential for cost-effective management of the global epidemic of type 2 diabetes and associated complications of hypertension. Water and 12% ethanol extracts of native Peruvian fruits such as Lucuma (Pouteria lucuma), Pacae (Inga feuille), Papayita arequipe$\tilde{n}$a (Carica pubescens), Capuli (Prunus capuli), Aguaymanto (Physalis peruviana), and Algarrobo (Prosopis pallida) were evaluated for total phenolics, antioxidant activity based on 2, 2-diphenyl-1-picrylhydrazyl radical scavenging assay, and functionality such as in vitro inhibition of $\alpha$-amylase, $\alpha$-glucosidase, and angiotensin I-converting enzyme (ACE) relevant for potential management of hyperglycemia and hypertension linked to type 2 diabetes. The total phenolic content ranged from 3.2 (Aguaymanto) to 11.4 (Lucuma fruit) mg/g of sample dry weight. A significant positive correlation was found between total phenolic content and antioxidant activity for the ethanolic extracts. No phenolic compound was detected in Lucuma (fruit and powder) and Pacae. Aqueous extracts from Lucuma and Algarrobo had the highest $\alpha$-glucosidase inhibitory activities. Papayita arequipe$\tilde{n}$a and Algarrobo had significant ACE inhibitory activities reflecting antihypertensive potential. These in vitro results point to the excellent potential of Peruvian fruits for food-based strategies for complementing effective antidiabetes and antihypertension solutions based on further animal and clinical studies.

Varietal Influences on Antihyperglycemia Properties of Freshly Harvested Apples Using In Vitro Assay Models

Ana Cristina Lopes Barbosa,Marcia da Silva Pinto,Dipayan Sarkar,Chandrakant Ankolekar,Duane Greene,Kalidas Shetty 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.6

The well-known health benefits of apples have been attributed in part to the presence of polyphenols and related antioxidant capacity. The consumption of apples could provide health benefits by reducing the risk for chronic diseases such as metabolic syndrome disease, including type 2 diabetes. Thus, the objective of this study was to investigate the phenolic-linked antihyperglycemia bioactive factors in aqueous and 12% ethanol extracts of peel and pulp from 10 different freshly harvested apple varieties commonly consumed in the United States. The extracts were analyzed for total soluble phenolics, 2,2-diphenyl-1-picrylhydrazyl-linked antioxidant activity, and their associated in vitro a-glucosidase and a-amylase inhibitory activities. In general, peel extracts had higher total soluble phenolic content and related antioxidant capacity than pulp extracts. Quercetin derivatives, protocatechuic acid, chlorogenic acid, and p-coumaric acid were detected, and the amount varied significantly between aqueous and ethanolic extracts. Honeycrisp and Red Delicious varieties had the highest total phenolic contents and a significant correlation with antioxidant capacity (r¼0.91). In addition, high a-amylase and a-glucosidase inhibitory activities in aqueous pulp extracts were found. However, the peel extracts had the highest a-glucosidase inhibitory activity along with low a-amylase inhibitory activity. No correlation between a-amylase inhibitory activity and total phenolic content was observed. However, positive correlations between a-glucosidase inhibitory activity and total phenolics in aqueous (r¼0.50) and ethanolic (r¼0.70) extracts were observed. This study provides the biochemical rationale for animal and clinical studies to determine the suitable varieties with optimum bioactive factors with antihyperglycemia potential.

Inhibitory Potential of Tea Polyphenolics and Influence of Extraction Time Against Helicobacter pylori and Lack of Inhibition of Beneficial Lactic Acid Bacteria

Chandrakant Ankolekar,David Johnson,Marcia da Silva Pinto,Kevin Johnson,Ronald Labbe,Kalidas Shetty 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.11

Tea polyphenolics such as catechins are known to have the potential to inhibit many bacterial pathogens. Helicobacter pylori has been identified as an etiologic agent in the development of gastric ulcer, peptic ulcer, gastritis, and many other stomach-related diseases. In this study, we investigated the effect of 9 tea extracts—3 different brands representing 4 different processed types (white, green, oolong, and black)—on the inhibition of H. pylori. Extraction times of 2 and 5 minutes were compared. Most 5-minute extracts showed H. pylori inhibition, whereas 2-minute extracts only of Choice darjeeling black and Tazo white showed inhibition. No recovery was observed after the addition of 0.5 and 5 mM proline, indicating that tea polyphenols do not inhibit H. pylori by inhibition of proline oxidation via proline dehydrogenase. Extracts that showed inhibition were further evaluated for their effect on beneficial lactic acid bacteria. None of the samples showed inhibition, suggesting that tea might be able to inhibit H. pylori without affecting the beneficial lactic acid bacteria. High-performance liquid chromatography indicated the presence of gallic acid, quercetin, caffeine, and tea catechins (including catechin, epicatechin, and epigallocatechin) in all the tea samples. Our study indicates that tea can be potentially used as a low-cost dietary support to combat H. pylori–linked gastric diseases without affecting the beneficial intestinal bacteria.