In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract

Yi-Long Ma; Zheng-Fang Wu; Zhi Li; Yue Wang; Ya-Fang Shang; Kiran Thakur; Zhao-Jun Wei

doi:10.1016/j.foodchem.2023.137336

In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract

Food Chem. 2024 Feb 1:433:137336. doi: 10.1016/j.foodchem.2023.137336. Epub 2023 Aug 30.

Authors

Yi-Long Ma¹, Zheng-Fang Wu², Zhi Li³, Yue Wang⁴, Ya-Fang Shang⁵, Kiran Thakur⁶, Zhao-Jun Wei⁷

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China. Electronic address: yilong.ma@hfut.edu.cn.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: 3306796325@qq.com.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: 402996480@qq.com.
⁴ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: 2608433689@qq.com.
⁵ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China. Electronic address: yafangshang19@hfut.edu.cn.
⁶ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China. Electronic address: kumarikiran@hfut.edu.cn.
⁷ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China. Electronic address: zjwei@hfut.edu.cn.

PMID: 37666125
DOI: 10.1016/j.foodchem.2023.137336

Abstract

Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30-19.97% in the oral and small intestine phase after digestion, while that increased by 9.96-10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23-0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P < 0.05), and their survival rate increased from 59.23% to 67.76%. These findings suggested that L. gracile could be used for the development of hepato-protective foods.

Keywords: HepG2; In vitro digestion; Lophatherum gracile Brongn. leave extract; Oxidative damage; Polyphenols.