Analysis of free-radical scavenging of yerba mate (ilex paraguriensis) using electron spin resonance and radical-induced DNA damage.

ANTIOXIDANTES

RADICALES LIBRES

LIPIDOS

YERBA MATE

ILEX PARAGUARIENSIS

BIBLIOGRAFIA NACIONAL QUIMICA

2010

Mate (MT) is a popular South American beverage that has been used as a traditional medicine for centuries, spurring recent interest in its nutraceutical properties.MT is prepared as an infusion of leaves fromthe Yerba Mate (llex paraguriensis) tree. MT has been reported to have antioxidant properties in vitro and in vivo, but these have not been fully characterized in terms of effects against specific radicals. Accordingly, we examined the antioxidant effects of an MT infusion against hydroxyl and superoxide radicals in both chemical and cell culture assays. MT infusions were prepared at 3.10 g/L in boiling water and diluted to experimental dilutions from this stock. Electron spin resonance (ESR) experiments indicated that MT scavenged hydroxyl radicals (produced via the Fenton reaction) and superoxide radicals (produced via the xanthine/xanthine oxidase enzymatic reaction) at all concentrations tested (P <0.05). Further controls indicated that superoxide radical scavengingwas not due to xanthine oxidase inhibition. MT scavenged hydroxyl radicals and decreased cellular oxygen consumption in a dose-dependent manner in Cr(VI)-stimulated RAW 264.7 cells, based on ESR and oxygraph measurements (P < 0.05). Similarly, MT also inhibited hydroxyl-radical-induced lipid peroxidation and DNA damage in a dose-dependent manner in RAW 264.7 cells, based on malondialdehyde and Comet assay data (P < 0.05). This study indicates thatMT possesses potent antioxidant effects against hydroxyl and superoxide radicals in both chemical and cell culture systems, as well as DNA-protective properties. These data further clarify the reported antioxidant effects of YerbaMate infusions. Keywords: antioxidants, DNA damage, free radicals, lipid peroxidation, YerbaMate Introduction Mate (pronounced m¨a’t¯a) is a popular beverage in South American countries, including Paraguay, Argentina, southern Brazil, and Uruguay. Mate (MT) is an infusion brewed from dried leaves and stemlets of the Yerba Mate (llex paraguriensis) holly tree that grows in the southern portion of the Paraguay and Parana River basins (Filip and others 2001). The use of MT as a traditional medicine by the native peoples of Paraguay and Brazil predates the arrival of Spanish and Portuguese explorers. MT is used as a traditional medicine to treat conditions ranging from arthritis to digestive disorders (Bixby and others 2005; Bastos and others 2007). More recent studies have reported that MT has antioxidant and antiobesity properties in humans, while DNA-protective and cholesterol-lowering properties have been reported in animal studies. (Heck and de Mejia 2007; Moraes-de-Souza and others 2008; Matsumoto and others 2009). The chemical composition of MT has been studied extensively and includes xanthines, tannins, chlorogenic and neochlorogenic MS 20090563 Submitted 6/18/2009, Accepted 9/20/2009. Authors Leonard and Hogans are with Health Effects Laboratory Div., Natl. Inst. for Occupational Safety and Health, Morgantown, WV, U.S.A. Author Coppes- Petricorena is with Nutrition & Cancer Laboratory, Dept. of Biochemistry, Faculty of Chemistry,Montevideo,Uruguay. Author Peer is withDept. of Basic Pharmaceutical Sciences, West Virginia Univ., Morgantown, WV, U.S.A. Author Vining is with Auroratrek, Billerica, MA, U.S.A. Author Fleming is with Davenport Univ., Livonia, MI, U.S.A. Author Harris is with Dept. of Food Science, North Carolina State Univ., Raleigh, NC, U.S.A. Direct inquiries to author Leonard (E-mail: SEL5@CDC.GOV). The findings

Journal of Food Science v. 75, no. 1, 2010. -- p. C14-C20

Institute of Food Technologists

2010

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doi: 10.1111/j.1750-3841.2009.01394.x

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