Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate.
Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate.
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DOI：
10.3390/nu15122709
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发表时间：
2023-06-11
期刊：
影响因子：
5.9
通讯作者：
Ibrahim WH
中科院分区：
文献类型：
--
作者：
Habib HM;El-Gendi H;El-Fakharany EM;El-Ziney MG;El-Yazbi AF;Al Meqbaali FT;Ibrahim WH
浓缩石榴汁 (PJC) 富含多酚，具有显着的抗氧化活性，对疾病预防和治疗具有潜在的健康益处。本研究首次研究了PJC的多酚谱，发现PJC可以抑制牛血清白蛋白（BSA）和脱氧核糖核酸（DNA）的氧化损伤，以及乙酰胆碱酯酶、α-淀粉酶和酪氨酸酶活性。 PJC 中鉴定出的主要多酚是 4-羟基-3-甲氧基苯甲酸酯、表儿茶素、儿茶素、芦丁、阿魏酸、对香豆酸和肉桂酸。此外，PJC 对变形链球菌和嗜水气单胞菌等人类病原体具有有效的抗菌作用，并通过细胞凋亡以剂量依赖性方式减少结直肠癌、乳腺癌和肝癌细胞的增殖。此外，与未处理的细胞和用氟嘧啶 5-氟尿嘧啶 (5-FU) 处理的细胞相比，PJC 可以阻断 B 细胞淋巴瘤 2 (BCl-2) 和有效的细胞周期蛋白依赖性激酶抑制剂 (P21) 的表达，并增强肿瘤蛋白 (P53) 的表达。因此，PJC 可能是新兴天然化合物化疗和功能性食品配方中的有益成分，并可被食品、营养品和制药行业利用。
Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy. In this study, the polyphenolic profile of PJC was investigated for the first time, and it was found that PJC can inhibit oxidative damage to bovine serum albumin (BSA) and deoxyribonucleic acid (DNA), as well as acetylcholinesterase, α-amylase, and tyrosinase activities. The primary polyphenols identified in PJC were 4-Hydroxy-3-Methoxybenzoate, epicatechin, catechin, rutin, ferulic acid, P-coumaric acid, and cinnamic acid. Additionally, PJC demonstrated potent antibacterial effects against human pathogens such as Streptococcus mutans and Aeromonas hydrophila and dose-dependently reduced the proliferation of colorectal, breast, and hepatic cancer cells via apoptosis. Furthermore, PJC blocked B-cell lymphoma 2 (BCl-2) and the expression of a potent cyclin-dependent kinase inhibitor (P21) and enhanced tumor protein (P53) expression, compared to both untreated cells and cells treated with fluoropyrimidine 5-fluorouracil (5-FU). As a result, PJC may be a beneficial ingredient in the formulation of emerging natural-compound-based chemotherapy and functional foods and could be utilized by the food, nutraceutical, and pharmaceutical industries.
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影响因子：
4.6
作者：
Habib, Hosam M.;El-Fakharany, Esmail M.;Kheadr, E.;Ibrahim, Wissam H.
通讯作者：
Ibrahim, Wissam H.
DOI：
10.3153/fh20019
发表时间：
2020-01-01
期刊：
Food and Health
影响因子：
--
作者：
Ergin, Sema Ozmert
通讯作者：
Ergin, Sema Ozmert
影响因子：
4.1
作者：
Boldaji, Reza Barati;Akhlaghi, Masoumeh;Esmaeilinezhad, Zahra
通讯作者：
Esmaeilinezhad, Zahra
影响因子：
2.8
作者：
Evran, Sefika;Tayyarcan, Emine Kubra;Boyaci, Ismail Hakki
通讯作者：
Boyaci, Ismail Hakki
影响因子：
5.9
作者：
Habib HM;El-Fakharany EM;El-Gendi H;El-Ziney MG;El-Yazbi AF;Ibrahim WH
通讯作者：
Ibrahim WH