Fermented dairy beverage added with clove essential oil modulates oxygen reactive species (ROS) levels: an in silico, in vitro, and in vivo approach

Stephanie Pedrosa De Oliveira,Hércules Otacilio Santos,Victor Hugo Dantas Guimarães,Raphael Rodrigues Porto,Sérgio Henrique Sousa Santos,Paula Karoline Soares Farias,Laura Francielle Ferreira Borges,Keicy Sandy Silvestre De Souza,Anna Christina De Almeida,João Matheus De Almeida Silva,Igor Viana Brandi,Pedro Henrique Almeida Souto Santos,Cintya Neves Souza,Luis Paulo Oliveira,Eliane Macedo Sobrinho Santos,Francine Souza Alves Fonseca

doi:10.33448/rsd-v10i4.13986

Abstract

This study aimed at investigating the effect of fermented dairy beverage with clove essential oil (CEO) on the levels of reactive oxygen species (ROS) through endogenous enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx). For this, bioinformatic analysis was performed using the Genecards and String platforms. Headspace was used to analyze and confirm the compounds at low concentrations. Antioxidant activity was analyzed using the DPPH free radical sequestration method. For analysis of antioxidant activity, twenty-four male Swiss mice were divided into three groups and submitted histopathological analysis, analysis of CAT, SOD,GPx transcripts, and CAT and SOD enzyme activity in visceral adipose tissue were evaluated.The leader genes found were PIK3CD, PIK3CB, AKT1, and PIK3CA, as they had the highest WNL values. The beverage containing CEO showed higher antioxidant activity, with free radical scavenging capacity above 80%. In the in vivo analyses, it was possible to verify a reduction in the average adipocyte area size (μm2) between the groups that received fermented dairy beverage. Although functional studies have shown that the antioxidant enzymes, CAT and SOD, showed similar concentrations in visceral adipose tissue of the three groups, the expression levels of GPx1, CAT, and SOD were higher in group 2. Surprisingly, the group 3, that received the fermented dairy beverage with CEO had the lowest SOD concentration (p <0.05). Therefore, the antioxidant mechanism of the CEO can be mediated by the activation of the cell survival pathway PI3K/Akt and modulation of SOD1 and CAT enzymes by means of ROS reduction.

Highlights

The fermented dairy beverage consists of a mixture of milk and whey and has at least 51% of milk base
Since studies that address the molecular mechanism of antioxidant action of fermented dairy beverage added with clove essential oil are few, the present study investigated its effect on the levels of reactive oxygen species (ROS) through endogenous enzymes superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx)
Investigation of molecular mechanisms involved in the antioxidant action of Syzygium aromaticum by in silico analysis From the surveys conducted at Genecards, we obtained eight genes in total

Summary

Introduction

The fermented dairy beverage consists of a mixture of milk and whey and has at least 51% of milk base. It may or may not have added food products or substances, such as selected dairy yeasts, vegetable fat, fermented dairy, and other dairy products. Thinking about that, Farias (2016), in his study he sought to prioritize the use of natural preservatives in the manufacture of fermented dairy beverage. These beverages, were prepared by adding essential oils of Syzygium aromaticum, Lippia alba, and Cymbopogon citratus, evaluating the preservative potential of these oils, and the nutritional and quality parameters provided for in the legislation. Among the essential oils studied, the Syzygium aromaticum showed better antioxidant and antimicrobial results without changing the amount of desirable dairy bacteria

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