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Bioactivity Improvement of Olea europaea Leaf Extract Biotransformed by Wickerhamomyces anomalus Enzymes

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Abstract

Olive leaves represent a quantitatively significant by-product of agroindustry. They are rich in phenols, mainly oleuropein, which can be hydrolyzed into several bioactive compounds, including hydroxytyrosol. In this study, water extract from olive leaves ‘Biancolilla’ was analyzed for polyphenol profile, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and protective effect on differentiated Caco-2 cells. The efficacy of two enzymatic treatments in promoting the release of bioactive phenols was investigated: a) enzymatic extract from Wickerhamomyces anomalus, characterized by β-glucosidase and esterase activities; b) commercial β-glucosidase. Composition and bioactivity of the resulting extracts were compared. The results showed that the yeast-treated extract presented hydroxytyrosol content and DPPH radical scavenging activity comparable to those obtained using commercial β-glucosidase; however, it was showed the additional presence of hydroxycinnamic acids. In experiments on Caco-2 cells, the leaf extracts promoted the recovery of cell membrane barrier at different minimum effective concentrations. The high specificity of W. anomalus enzymatic extract may represent an effective tool for the release of bioactive phenols from olive by-products.

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Abbreviations

βG :

Beta-glucosidase

OLE :

Olive leaf extract

OLEβG :

Olive leaf extract treated with commercial β-glucosidase

OLEYE :

Olive leaf extract treated with yeast enzymatic extract

DPPH :

2,2-diphenyl-1-picrylhydrazyl

FRAP :

Ferric reducing ability of plasma

RSA :

Radical scavenging activity

TEER :

Transepithelial electrical resistance

TRAP :

Total radical trapping antioxidant parameter

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Authors and Affiliations

  1. Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via S. Sofia 100, 95123, Catania, Italy

    Rosa Palmeri, Cristina Restuccia, Julieta Ines Monteleone & Giovanni Spagna

  2. CNR-ICB, Consiglio Nazionale delle Ricerche-Istituto di Chimica Biomolecolare, via Paolo Gaifami 18, 95126, Catania, Italy

    Elisa Sperlinga & Laura Siracusa

  3. Functional Food and Metabolic Stress Prevention Laboratory, Faculty of BioSciences and Technology for Food, Agriculture and Environment, University of Teramo, via R. Balzarini 1, 64100, Teramo, Italy

    Mauro Serafini

  4. CREA NUT, Centro di Ricerca per gli Alimenti e la Nutrizione- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Via Ardeatina 546, 00178, Rome, Italy

    Alberto Finamore

Authors
  1. Rosa Palmeri
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  2. Cristina Restuccia
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  3. Julieta Ines Monteleone
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  4. Elisa Sperlinga
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  8. Giovanni Spagna
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Correspondence to Cristina Restuccia.

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Palmeri, R., Restuccia, C., Monteleone, J.I. et al. Bioactivity Improvement of Olea europaea Leaf Extract Biotransformed by Wickerhamomyces anomalus Enzymes. Plant Foods Hum Nutr 72, 211–218 (2017). https://doi.org/10.1007/s11130-017-0612-7

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  • DOI: https://doi.org/10.1007/s11130-017-0612-7

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