Chemical and Cellular Assays Combined with In Vitro Digestion to Determine the Antioxidant Activity of Flavonoids from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves.

Yu Zhang,Lanqi Li,Shiguo Chen,Chaoyang Wei,Hui Gong,Xingqian Ye,Jamshidkhan Chamani

doi:10.1371/journal.pone.0167484

Yu Zhang, Lanqi Li + Show 5 more

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https://doi.org/10.1371/journal.pone.0167484

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Abstract

Oxidative stress is highly associated with the development of cardiovascular diseases and cancer and has drawn great attention. Natural products suggest a potential role in prevention of these disorders. The aim of this study was to investigate the antioxidant and anti-cancer properties of Chinese bayberry leaves (Myrica rubra Sieb. et Zucc.) flavonoids (BLF) comprehensively through the combination of in vitro digestion, chemical and cellular antioxidant assays. Based on the LC/MS data, the major flavonoids of BLF were myricitrin and quercetin 3-rhamnoside. BLF owned strong chemical and cellular antioxidant activity (CAA) with its CAA value at 4253.884 ± 435.366 μmol of QE/100 g DW. After the in vitro digestion, the total flavonoids content, myricitrin and quercetin 3-rhamnoside decreased significantly (P < 0.05). Lower levels of the total flavonoid content and cellular uptake of myricitrin and quercetin 3-rhamnoside might contribute to the lower CAA value of digested BLF (DBLF). However, DBLF still owns considerable chemical antioxidant activities and CAA compared with many plants. Furthermore, both BLF and DBLF exhibited dose-dependent relationship against HepG2 proliferation. Taken together, BLF has a great potential to be developed as a natural antioxidant for promoting public health.

Highlights

Since myricitrin and quercetin 3-rhamnoside contributed to the major components of Chinese bayberry leaves flavonoids (BLF), their quantification before and after in vitro gastrointestinal digestion and of cellular uptake towards HepG2 cells were further investigated
Faller et al [31] revealed that after the in vitro digestion, cellular antioxidant activity (CAA) of the feijoada increased almost two fold (P < 0.05). These results suggested that the content of components changes and structural modification of phenolic compounds after the in vitro digestion played an important role in CAA
The phytochemical content of BLF obviously decreased after the in vitro digestion, digested BLF (DBLF) still showed strong chemical antioxidant ability and high CAA value compared with other fruits, such as blueberry, pomegranate and blackberry

Summary

Introduction

Cardiovascular diseases and cancer are the leading causes of death all over the world [1] and oxidative stress is highly associated with their development. Oxidative stress refers to the imbalance between the products of reactive oxygen species (ROS) and the biological ability to detoxify them [2]. The causes of oxidative stress might be (a) the increasing level of ROS due to the products from toxins metabolized to ROS; (b) the excessive activation of ROS systems; (c) the deficient antioxidant defense [3]. Generated ROS, such as superoxide radical (O2-), PLOS ONE | DOI:10.1371/journal.pone.0167484. Generated ROS, such as superoxide radical (O2-), PLOS ONE | DOI:10.1371/journal.pone.0167484 December 2, 2016

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