[논문]Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Silva-Beltran, Norma Patricia; Chaidez-Quiroz, Cristobal; Lopez-Cuevas, Osvaldo; Ruiz-Cruz, Saul; Lopez-Mata, Marco A.; Del-Toro-Sanchez, Carmen Lizette; Marquez-Rios, Enrique; Ornelas-Paz, Jose de Jesus

doi:10.4014/jmb.1606.06007

Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses 원문보기

Journal of microbiology and biotechnology, v.27 no.2, 2017년, pp.234 - 241

Silva-Beltran, Norma Patricia (Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias) , Chaidez-Quiroz, Cristobal (Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia) , Lopez-Cuevas, Osvaldo (Universidad de Sonora. Campus Cajeme. Departamento de Ciencias de la Salud, Ejido Providencia) , Ruiz-Cruz, Saul (Instituto Tecnologico de Sonora, Departamento de Biotecnologia y Ciencias Alimentarias) , Lopez-Mata, Marco A. (Universidad de Sonora, Departamento de Investigacion y Posgrado en Alimentos) , Del-Toro-Sanchez, Carmen Lizette (Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc) , Marquez-Rios, Enrique (Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Cuauhtemoc) , Ornelas-Paz, Jose de Jesus (Laboratorio Nacional para la Investigacion en Inocuidad Alimentaria, Centro de Investigacion en Alimentacion y Desarrollo A.C. Unidad Culiacan)

Abstract ▼ AI-Helper

Potato peels (PP) contain several bioactive compounds. These compounds are known to provide human health benefits, including antioxidant and antimicrobial properties. In addition, these compounds could have effects on human enteric viruses that have not yet been reported. The objective of the present study was to evaluate the phenolic composition, antioxidant properties in the acidified ethanol extract (AEE) and water extract of PP, and the antiviral effects on the inhibition of Av-05 and MS2 bacteriophages, which were used as human enteric viral surrogates. The AEE showed the highest phenolic content and antioxidant activity. Chlorogenic and caffeic acids were the major phenolic acids. In vitro analysis indicated that PP had a strong antioxidant activity. A 3 h incubation with AEE at a concentration of 5 mg/ml was needed to reduce the PFU/ml (plaque-forming unit per unit volume) of Av-05 and MS2 by 2.8 and $3.9log_{10}$, respectively, in a dose-dependent manner. Our data suggest that PP has potential to be a source of natural antioxidants against enteric viruses.

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문제 정의

In this context, the aims of this study were to characterize the phenolic compounds from potato peels using HPLCDAD and to determine their antioxidant activity and antiviral effects using two bacteriophages, MS2 and Av05, as human viral surrogates.

제안 방법

The chromatographic analysis was carried out using a Waters HPLC 2690 (USA) with a diode array detector equipped with an automatic injector and automatic degassing system and a 4.6 mm ID × 250 mm Zorbax SB-C18 column.
The experiments were carried out in triplicates, and the results are reported as the mean ± standard deviation.
To evaluate the possible relationship between the antiviral activity and the chemical composition of PP extracts, individual phenolic compounds were analyzed. Al-Weshahy and Venket-Rao [14] and Al-Weshahy et al.
The analysis model used to evaluate the survival of the phages was random. Two independent experiments, each performed in duplicates, were performed to assess the effects of the treatments. We used Statgraphic for Windows ver.

대상 데이터

The components identified were four phenolic acids (gallic acid detected at 254 nm, and chlorogenic, caffeic, and ferulic acids detected at 324 nm) and two flavonoids (rutin and quercetin detected at 254 nm).

데이터처리

Two independent experiments, each performed in duplicates, were performed to assess the effects of the treatments. We used Statgraphic for Windows ver. 4.0 to perform the ANOVA.

이론/모형

The AEE of PP was used to evaluated the virus survival rate of the Av-05 and MS2 bacteriophages at titers of ~8 and 9 log PFU/ml. Each treatment was evaluated using the standardized plaque assay. Fig.
The results are expressed as the mean ± standard deviation (SD). The study was analyzed by analysis of variance (ANOVA) and Tukey comparisons were applied. The confidence limits were set at 0.
Recently, the inactivation of enteric viruses by phenolic compounds and their potential application in the food industry have been studied. These studies used bacteriophages as viral surrogates [30]. In the present study, the inhibition of bacteriophages was probably due to the high levels of hydroxycinnamic acids such as chlorogenic and caffeic acids, which are known to inhibit viruses, in the PP extracts [32].

성능/효과

The results indicated that PP contained three predominant compounds, specifically chlorogenic > caffeic > gallic acids, with levels of 346.03 ± 2.14, 332.58 ± 3.67, and 233.49 ±9.78 mg/100 g DW, respectively, for AEE.
The values obtained for the AEE (1.40, 0.38, and 4.00 mmol TE/g, respectively) and WE (0.51, 0.10, and 5.31 mmol TE/g, respectively) indicated that the AEE was more effective in neutralizing the ABTS and DPPH radicals.

후속연구

The result that polyphenols are present in the PP extracts provides motivation for examining the potential use of this material in the food or pharmaceutical industries. Further studies of the individual phenolic compounds must be performed as well as studies of the mechanism of action against human enterovirus surrogates.

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