Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes
Аутори
Čakar, UrošČolović, Mirjana
Milenković, Danijela
Medić, Branislava
Krstić, Danijela
Petrović, Aleksandar

Đorđević, Brižita
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA va...lue (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.
Кључне речи:
Berry fruit / Catalase / Fruit wines / Glutathione peroxidase / Hierarchical cluster analysis (HCA) / In vitro antioxidative properties / Lipid peroxidation / Principal component analysis (PCA) / Rat synaptosomes / Superoxide dismutaseИзвор:
Agronomy, 2021, 11, 7, 1414-Издавач:
- MDPI AG
Финансирање / пројекти:
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200017 (Универзитет у Београду, Институт за нуклеарне науке Винча, Београд-Винча) (RS-200017)
- Министарство просвете, науке и технолошког развоја Републике Србије, Уговор бр. 200161 (Универзитет у Београду, Фармацеутски факултет) (RS-200161)
DOI: 10.3390/agronomy11071414
ISSN: 2073-4395
WoS: 000678186600001
Scopus: 2-s2.0-85111351206
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Čakar, Uroš AU - Čolović, Mirjana AU - Milenković, Danijela AU - Medić, Branislava AU - Krstić, Danijela AU - Petrović, Aleksandar AU - Đorđević, Brižita PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5905 AB - This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food. PB - MDPI AG T2 - Agronomy T1 - Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes IS - 7 SP - 1414 VL - 11 DO - 10.3390/agronomy11071414 ER -
@article{ author = "Čakar, Uroš and Čolović, Mirjana and Milenković, Danijela and Medić, Branislava and Krstić, Danijela and Petrović, Aleksandar and Đorđević, Brižita", year = "2021", abstract = "This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA value (1.42 nmol/mg). Finally, principal component analysis and hierarchical cluster analysis additionally highlighted a higher antioxidant capacity of wines produced from dark-skinned fruits (i.e., blackberry, black chokeberry, and blueberry). The results suggest protective effects of the fruit wines against oxidative damage, and, accordingly, their promising application as functional food.", publisher = "MDPI AG", journal = "Agronomy", title = "Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes", number = "7", pages = "1414", volume = "11", doi = "10.3390/agronomy11071414" }
Čakar, U., Čolović, M., Milenković, D., Medić, B., Krstić, D., Petrović, A.,& Đorđević, B.. (2021). Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes. in Agronomy MDPI AG., 11(7), 1414. https://doi.org/10.3390/agronomy11071414
Čakar U, Čolović M, Milenković D, Medić B, Krstić D, Petrović A, Đorđević B. Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes. in Agronomy. 2021;11(7):1414. doi:10.3390/agronomy11071414 .
Čakar, Uroš, Čolović, Mirjana, Milenković, Danijela, Medić, Branislava, Krstić, Danijela, Petrović, Aleksandar, Đorđević, Brižita, "Protective Effects of Fruit Wines against Hydrogen Peroxide—Induced Oxidative Stress in Rat Synaptosomes" in Agronomy, 11, no. 7 (2021):1414, https://doi.org/10.3390/agronomy11071414 . .