Abstract
Açaí (Euterpe oleracea Mart.) has recently emerged as a promising source of natural antioxidants. Despite its claimed pharmacological and nutraceutical value, studies regarding the effects of açaí in vivo are limited. In this study, we use the Caenorhabditis elegans model to evaluate the in vivo antioxidant properties of açaí on an organismal level and to examine its mechanism of action. Supplementation with açaí aqueous extract (AAE) increased both oxidative and osmotic stress resistance independently of any effect on reproduction and development. AAE suppressed bacterial growth, but this antimicrobial property did not influence stress resistance. AAE-increased stress resistance was correlated with reduced ROS production, the prevention of sulfhydryl (SH) level reduction and gcs-1 activation under oxidative stress conditions. Our mechanistic studies indicated that AAE promotes oxidative stress resistance by acting through DAF-16 and the osmotic stress response pathway OSR-1/UNC-43/SEK-1. Finally, AAE increased polyglutamine protein aggregation and decreased proteasome activity. Our findings suggest that natural compounds available in AAE can improve the antioxidant status of a whole organism under certain conditions by direct and indirect mechanisms.
Highlights
Acaı (Euterpe oleracea Mart.) is an exotic fruit originally native to Central and South America that grows in the floodplains of the Amazon region [1]
Our results indicate that acaı aqueous extract (AAE) increases both oxidative and osmotic stress resistance independently of any effect on reproduction and development
As bacteria play a role in C. elegans mortality and stress resistance [39,40], we investigated whether the increased oxidative stress promoted by AAE could be a secondary response to a possible AAE antimicrobial property
Summary
Acaı (Euterpe oleracea Mart.) is an exotic fruit originally native to Central and South America that grows in the floodplains of the Amazon region [1]. Acaı is used as a medicinal plant and as a staple food in many parts of Brazil. Acaı pulp has gained international attention as a functional food due to its nutritional benefits and therapeutic promise. Composition analysis shows that acaı pulp contains approximately 13% protein, 48% lipids, 1.5% total sugar and several other nutrients such as lignans, dietary fiber and polyphenols [2]. The main polyphenols found in acaı are anthocyanins, proanthocyanidins ( cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside) and other flavonoids [2,3]. The overall pharmacological properties of acaı are related to its antiproliferative, anti-inflammatory, antioxidant and cardioprotective effects [4]
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