ULTRASOUND ASSISTED MOLECULAR ENCAPSULATION OF ANTI-GLICATION AND ANTIOXIDANT THYME COMPONENTS IN -CICLODEXTRIN

FAVRE L; MAZZOBRE F; LOPEZ FERNANDEZ MP; RUFIAN HERNARES JA; DOS SANTOS C; BUERA MP

Campinas

Congreso; São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods; 2017

Universidad de Campinas

Nowadays the demand for active natural compounds to replace synthetic additives in formulated foods has increased. Thyme (Thymus vulgaris L.) is a natural source of antioxidant and anti-glycation activities. The advanced glycation end products (AGEs) are generated by incorporation of sugar or aldehyde residues derived from oxidized lipids to the protein structure. Polyphenols and other antioxidants are protective agents of the effect caused by free radicals have been proposed as glycation regulator agents. The aim of this work was to obtain thyme extracts (ThE), as bioactive compounds sources to evaluate their potential antioxidant, anti-glycation and formation inhibitor for AGEs in a bovine serum albumin model system (BSA/glucose). The combination of -cyclodextrin (BCD) aqueous solution and ultrasound was found to be very effective, it was proposed as a novel strategy to extract both hydrophobic and hydrophilic compounds in aqueous medium, in one step and avoiding use of organic solvents. The extraction was carried out employing ultrasound and different solutions (BCD 5 and 15 mM, water, and water:Ethanol 1:1) that were shaken (1-10h) at 25°C. The model system was incubated at 55°C with or without ThE 5% and polyphenol content (TPC) was determined for Folin-Ciocalteu, the antioxidant capacity by DPPH?, by FRAP and anti-glycation activity evaluating the protein mobility by electrophoresis in 10% polyacrylamide gel (SDS-PAGE) that were stained with Coomassie Blue and the Schiff reagent PAS to reveal glycoproteins. Initial stages of protein glycation were determined using furosine as a reaction marker, applying high resolution liquid chromatography (HPLC). Independently to the employed solution, the thyme bioactive compounds extraction was increased as increasing the treatment time. Extraction was more efficient in BCD solutions. It was observed that 5 and 15 mM BCD solutions allow to duplicate and triplicate, respectively, the TPC and the antioxidant capacity respect to the treatment without BCD. The presence of high molecular weight bands in ThE absence proved the AGEs formation for BSA/glucose model system. PAS stained revealed that the glycation in ThE presence was inhibited about 93% with extracts incubated 24 h and about 84% for those incubated during 72 h. In ThE presence, the furosine development was inhibited about 3% for extracts incubated during 24 h and 23% for those incubated 72 h. From these results, it is proposed the combined use of BCD and ultrasound as strategy to extract bioactive compounds from vegetables in aqueous medium, in one step and without organic solvents. The ThE may has an interesting role as antioxidant and as potential inhibitor and/or natural regulator for the protein glycation process, which results promising for its employing in functional foods and/or nutraceuticals.