Persistence of antioxidant properties of Carpobrotus edulis L. extract after in vitro digestion
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The human being is unknowingly cxposcd to many toxic chcrnicals through diet, which
can trigger an excessive pra ductian a f reactive oxygen and ni trogen species that can cause a
redax imbalance and generate oxidativc stress in thc gastrointcstin al tract, potcntially
contri buting to the development of degenerative discases. In fact, oxidative stress has becn
indi cated to contribute to ali three phases a f carcinogenesis. Thus, the attenuation of oxidative
strcss could contribute to the prevention of cancer in itiation.
Halophytes are associated wi th strong ant ioxidant capacity, which makes them excellent
candidates to anen uale lhe oxidative stress in the gaslrointestinal tracl. For instance,
Carpobrotus edulis L is an edible halophyte 1hal has been reported for its antioxidant properties
and high content in phenolic compounds. However, most of these stud ies did not consider the
impact of digeslion, which can alter the chemical structure of the phytochemicals and possibly
their biaacti vilics. To our knowledge, there are no studies considering the efTect of digestion on
lhe antiox idant properti es of C. edulis.
The objecti ve of th is work was to evaluate the impact of digestion on the chemical
compos ition and ant ioxidant capacity of C. edulis aerial part ethanol extract (CEE). The extract
was subjected to in vilro simulation of human digestion (IVO) and aI the end we obtained the
digesled extracl lhat becomes avai lable in lhe colon (DCEE). Both forms of lhe extract were
subjected to chemical characterization by lhe Folin-Ciocalteu melhod and by LC-DADESI/
MS· to delect alterations caused by IVO. The anti oxidant capacity ofCEE and DCEE was
evaluated in vi/ro by determ in ati an of scavenging of ni lric oxide (NO) and 2,2-diphenyl- l picrylhydrazyl
(DPPH) rad icaIs and in viab il ity assays again st hydrogen peroxide (H,O,) in the
yeast Saccharomyces cerevisiae. The resu lts showed Ihat lhe phenolic composition ofCEE was
severely affected by IVO. as wel! as the capacity to scavenge the OPPH radical In oppositian,
the capac ity to scavenge the NO rad ical increased. Moreover, CEE protected yeast cel ls against
1-1,0" corroborating the antioxidant propert ies reported in the li leralure. These properties seem
to pers isl after IVO, bUl at a lower extent. Thus, although the IVD s ignificantly altered the
chemi cal compos it ion of CEE and decreased the antioxidant capacity, lhe beneficiai effect is
still relevant since it provided pratect ion against oxidative stress in the viabi lity assay in S.
cerevisiae. Thercforc. C. edlllis scems to have potent ia l to be included in the human diet to
decrease the oxidative stress generated in the gastrointestinal tract due to lhe recurrent
consumption of contaminated foods and lhus could play a role in the prevention of
carcinogenesis.
