Onion quercetin monoglycosides alter microbial activity and increase antioxidant capacity |
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| Affiliation: | 1. Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;2. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Tuwima 10, 10-748, Olsztyn, Poland;1. Faculty of Science and Technology, Meijo University, 1-501 Shiogamaguchi, Tenpaku-ku, Nagoya, Aichi 468-8502, Japan;2. Technical Development Department, Engineering Management and Coordination Division, Yachiyo Engineering Co., Ltd., 2-18-1112 Nishiochiai, Shinjuku-ku, Tokyo 161-8575, Japan;1. Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada, N1G 5C9;2. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada, N1G 2W1;3. Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada, N1G 2W1;4. School of Nutrition Sciences, University of Ottawa;1. Hospital Albert Einstein Hospital, Sao Paulo, Brazil;2. Duke Clinical Research Institute, Duke University School of Medicine, Durham, NC;3. Federal University of Sao Paulo, Paulista School of Medicine, Sao Paulo, Brazil;1. Department of Internal Medicine II, Medical University of Vienna, Austria;2. Linz General Hospital, Johannes Kepler University School of Medicine, Department of Internal Medicine I — Cardiology, Linz, Austria;3. Department of Internal Medicine III, Division of Nephrology, Medical University of Vienna, Austria |
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| Abstract: | The effects on fermentation processes in the digestive tract, the biochemical parameters and antioxidant capacity of blood in rats fed high-fat diets with quercetin (Q) and quercetin with quercetin monoglycosides (Q+MQ) preparations obtained from onion waste were evaluated. Four groups of eight animals were fed for 4 weeks with a control diet (C), a high-fat diet (HF) and high-fat diets with 0.15% addition of Q and Q+MQ preparations. HF caused an increase in alanine transaminase (ALT), non-high-density lipoprotein (non-HDL) and the atherogenic index AII vs. C and a decrease in the proportion of HDL in total cholesterol (TC). Q and Q+MQ showed a tendency to moderate the values aspartate transaminase (P=.087), ALT (P<.05), TC (P=.068), non-HDL cholesterol (P<.05), triglycerides (P=.064) and the atherogenic index AII (P<.05). Q+MQ significantly increased the activity of α-glucosidase (P<.05 vs. HF), β-glucosidase (P<.05) and β-galactosidase (P<.05 vs. C and Q). Q increased activity of β-glucosidase (P<.001 vs. C and HF). Both increased the activity of β-glucuronidase (P<.05 vs. C and HF). Both increased the antioxidant capacity of the hydrophilic fraction in serum (P<.05 vs. C and HF), and Q enhanced that of the lipid fraction (P<.001). Q preparation contained 70% quercetin, and Q+MQ preparation contained 29% quercetin and 13% quercetin monoglycosides, mainly quercetin-4’-glucoside. Both exhibited high antioxidant capacity. Supplementation with Q and Q+MQ increased the enzymatic activity of the intestinal microbiota and the antioxidant capacity of blood and revealed a tendency to improve the blood lipid profile. MQ were particularly effective in stimulating the bacterial enzymatic activity. |
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