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Cherry extracts attenuate inflammation and oxidative stress triggered by monosodium urate crystals in THP‐1 cells
Author(s) -
Vírgen Gen Juan Jesús,
GuzmánGerónimo Rosa Isela,
MartínezFlores Karina,
MartínezNava Gabriela Angélica,
FernándezTorres Javier,
ZamudioCuevas Yessica
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13403
Subject(s) - chemistry , oxidative stress , polyphenol , gout , antioxidant , reactive oxygen species , food science , uric acid , inflammation , biochemistry , pharmacology , medicine , immunology
The microwaves‐assisted extraction (MAE) for concentration of cherry phytochemicals has seen explored. Polyphenols from cherries, Prunus avium (L.) L., were extracted using a microwave oven at 2,450 MHz, 453 W for a period of 60 s (T60), and was compared versus an unprocessed MAE extract (T0). The extracts were analyzed for total polyphenols, total anthocyanins, and antioxidant capacity. THP‐1 cells were stimulated with monosodium urate (MSU) crystals at 150 µg/ml for 24 hr. Cherry extracts were added to cultures concurrently with MSU or 3 hr before MSU addition as pretreatments. Reactive oxygen species (ROS), IL‐1β levels, and MSU crystal phagocytosis were evaluated. T60 extract showed a higher concentration of polyphenols, anthocyanins, and antioxidant activity than T0 extract. ROS were inhibited using the 1:800 and 1:1,600 (v:v) dilutions from both extracts, even used as pretreatments. IL‐1β levels and MSU crystal phagocytosis were reduced. Cherry is a source of polyphenolic compounds with antioxidant and anti‐inflammatory activity. Practical applications The cherries and a cherry extract obtained via MAE has benefits as a possible coadjuvant to conventional gout therapy due to attenuate the inflammation and the oxidative stress triggered by monosodium urate crystals in THP‐1 cells, which mimic an acute episode of gout.