НОВЫЕ ПОДХОДЫ ОБЕСПЕЧЕНИЯ ЭФФЕКТИВНОСТИ РАСТИТЕЛЬНЫХ АНТИОКСИДАНТОВ ДЛЯ СПОРТИВНОГО ПИТАНИЯ В УСЛОВИЯХ ПАНДЕМИИ COVID-19
Ключевые слова:
окислительный стресс, пандемия COVID-19, растительные антиоксиданты, инкапсуляция, индексы биодоступности и биоактивности
Аннотация
Цель: оценка возможности использования технологий инкапсуляции для повышения биодоступности и биоактивности растительных антиоксидантов, а также перспектив использования полученных комплексов для регулирования окислительно-восстановительного гомеостаза в клетках организма спортсменов и возможности снижения негативных последствий, вызванные инфекцией SARS-CoV-2. Материалы и методы. В качестве растительных антиоксидантов использовали полифенолы: таксифолин и рутин в исходном и инкапсулированном виде с применением технологии комплексной коацервации в систему «желатин – пектин» и конъюгации в β-циклодекстрин. Для оценки эффективности выбранных подходов инкапсуляции были определены антиоксидантная активность (методом DPPH, %), эффективность инкапсуляции, индексы биодоступности и биоактивности в системе переваривания in vitro. Полученные результаты. Установлено, что инкапсулированные комплексы таксифолина и рутина характеризуются более высокими значениями индексов биодоступности и биоактивности, что дает возможность предположить более высокую эффективность их доставки в системы организма человека. Заключение. Полученные результаты позволяют дать высокую прогностическую оценку эффективности полученных комплексов полифенолов в регулировании окислительно-восстановительного гомеостаза в клетках организма спортсменов для минимизации риска окислительного стресса и снижения негативных последствий, вызванных инфекцией SARS-CoV-2.
Литература
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4–6 окт. 2010 г. – М.: РУДН, 2010. – 558 с.
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23. Sui, X. Changes in the color, chemical stability and antioxidant capacityof thermally treated anthocyanin aqueous solution over storage / X. Sui, S. Bary, W. Zhou // Food Che-mistry. – 2016. – Vol. 192. – Р. 516–524.
24. Yada, R.Y. Engineered nanoscale food ingredients: evaluation of current knowledge on material characteristics relevant to uptake from the gastrointestinal tract / R.Y. Yada, N. Buck, R. Canady et al. // Comprehensive Reviews in Food Science and Food Safety. – 2014. – Vol. 13. – Р. 730–744.
25. Yang, L.-J. Host-guest system of nimbin and β-cyclodextrin or its derivatives: Preparation, characterization, inclusion mode, and solubilization / L.-J. Yang, B. Yang, W. Chen et al. // Journal of Agricultural and Food Chemistry. – 2010. – Vol. 58. – P. 8545–8552.
2. Kalinina I.V., Potoroko I.Yu., Fatkullin R.I. et al. [Increase in the Bioactivity of Dihydroquercetin Based on Ultrasonic Micronization]. Tekhnologiya i tovarovedeniye innovatsionnykh pishchevykh produktov [Technology and Commodity Research of Innovative Food Products], 2019, no. 1 (54), pp. 27–33. (in Russ.)
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4. Paymulina A.V., Potoroko I.Yu., Naumenko N.V., Naumenko E.E. Microstructuring of Food Ingredients to Ensure Their Bioavailability in Food Systems. Bulletin of the South Ural State University. Ser. Food and Biotechnology, 2021, vol. 9, no. 1, pp. 15–23. DOI: 10.14529/food210102
5. Fatkullin R.I., Potoroko I.Yu., Kalinina I.V. Theoretical Aspects of the Interaction of Plant Polyphenols with Macromolecules in Functional Food Systems. Bulletin of the South Ural State University. Ser. Food and Biotechnology, 2021, vol. 9, no. 1, pp. 82–90. DOI: 10.14529/food210109
6. Shatilov A.V., Bogdanova O.G., Korobov A.V. [The Role of Antioxidants in the Body in Health and Disease]. Veterinarnaya patologiya [Veterinary Pathology], 2007, no. 2, pp. 207–211. (in Russ.)
7. Beltrán-García J. Oxidative Stress and Inflammation in COVID-19-Associated Sepsis: the Potential Role of Anti-Oxidant Therapy in Avoiding Disease Progression. Antioxidants, 2020, vol. 9 (10), p. 936. DOI: 10.3390/antiox9100936
8. Bouayed J., Deußer H., Hoffmann L., Bohn T. Bioaccessible and Dialysable Polyphenols in Selected Apple Varieties Following in Vitro Digestionvs, Their Native Patterns. Food Chemistry, 2012, vol. 131 (4), pp. 1466–1472. DOI: 10.1016/j.foodchem.2011.10.030
9. Chen G.-L., Chen S.-G., Xie Y.-Q. Total Phenolic, Flavonoid and Antioxidant Activity of 23 Edible Flowers Subjected to in Vitro Digestion. Journal of Functional Foods, 2015, vol. 17, pp. 243–259. DOI: 10.1016/j.jff.2015.05.028
10. Circu M.L., Aw T.Y. Reactive Oxygen Species, Cellular Redox Systems, and Apoptosis. Free Radic Biol Med, 2010, vol. 48 (6), pp. 749–762. DOI: 10.1016/j.freeradbiomed.2009.12.022
11. Dos W.G. Santos Natural History of COVID-19 and Current Knowledge on Treatment Therapeutic Options. Biomed Pharmacother, 2020, vol. 129, p. 110493. DOI: 10.1016/j.biopha.2020.110493
12. Foo D.B. Available at: http://foodb.ca.
13. Hur S.J., Lim B.O., Decker E.A., McClements D.J. In Vitro Human Digestion Models for Food Applications. Food Chemistry, 2011, vol. 125 (1), pp. 1–12. DOI: 10.1016/j.foodchem.2010.08.036
14. Iddir M. Strengthening the Immune System and Reducing Inflammation and Oxidative Stress Through Diet and Nutrition: Considerations During the COVID-19 Crisis. Nutrients, 2020, vol. 12 (6). DOI: 10.3390/nu12061562
15. Khomich O.A. Redox Biology of Respiratory Viral Infections. Viruses, 2018, vol. 10 (8), p. 392. DOI: 10.3390/v10080392
16. Lorrain B., Dangles O., Loonis M. et al. Dietary Iron-Initiated Lipid Oxidation and Its In-hibition by Polyphenols in Gastric Conditions. Journal of Agricultural and Food Chemistry, 2012, vol. 60, pp. 9074–9081. DOI: 10.1021/jf302348s
17. Ntyonga-Pono M.P. COVID-19 Infection and Oxidative Stress: an Under-Explored Approach for Prevention and Treatment? Pan Afr Med J, 2020, vol. 35, suppl. 2, 12 p. DOI: 10.11604/pamj. 2020.35.2.22877
18. Potoroko I.Yu., Kalinina I.V., Naumenko N.V. et. al. Sonochemical Micronization of Taxifolin Aimed at Improving Its Bioavailability in Drinks for Athletes. Human. Sport. Medicine, 2018, vol. 18, no. 3, pp. 90–100. DOI: 10.14529/hsm180309
19. Potoroko I.U., Kalinina I.V., Naumenko N.V. et al. Possibilities of Regulating Antioxidant Activity of Medicinal Plant Extracts. Human. Sport. Medicine, 2017, vol. 17, no. 4, pp. 77–90. DOI: 10.14529/hsm170409
20. Ravi G.S., Charyulu R.N., Dubey A. et al. Mathias Nano-Lipid Complex of Rutin: Development, Characterisation and in Vivo Investigation of Hepatoprotective, Antioxidant Activity and Bioavailability Study in Rats. AAPS PharmSciTech, 2018, vol. 19, pp. 3631–3649. DOI: 10.1208/s12249-018-1195-9
21. Rahimi B., Vesal A., Edalatifard M. Coronavirus and Its Effect on the Respiratory System: is there any Association Between Pneumonia and Immune Cells. J Fam Med Prim Care, 2020, vol. 9 (9), pp. 4729–4735. DOI: 10.4103/jfmpc.jfmpc_763_20
22. Rodríguez-Roque M.J., de Ancos B., Sánchez-Moreno C. et al. Impact of Food Matrix and Processing on the in Vitro Bioaccessibility of Vitamin C, Phenolic Compounds, and Hydrophilic Antioxidant Activity From Fruit Juice-Based Beverages. Journal of Functional Foods, 2015, vol. 14, pp. 33–43. DOI: 10.1016/j.jff.2015.01.020
23. Sui X., Bary S., Zhou W. Changes in the Color, Chemical Stability and Antioxidant Capacity of Thermally Treated Anthocyanin Aqueous Solution Over Storage. Food Chemistry, 2016, vol. 192, pp. 516–524. DOI: 10.1016/j.foodchem.2015.07.021
24. Yada R.Y., Buck N., Canady R. et al. Engineered Nanoscale Food Ingredients: Evaluation of Current Knowledge on Material Characteristics Relevant to Uptake From the Gastrointestinal Tract. Comprehensive Reviews in Food Science and Food Safety, 2014, vol. 13, pp. 730–744. DOI: 10.1111/1541-4337.12076
25. Yang L.-J., Yang B, Chen W. et al. Host-Guest System of Nimbin and β-Cyclodextrin or Its Derivatives: Preparation, Characterization, Inclusion Mode, and Solubilization. Journal of Agricultural and Food Chemistry, 2010, vol. 58, pp. 8545–8552. DOI: 10.1021/jf101079e
4–6 окт. 2010 г. – М.: РУДН, 2010. – 558 с.
2. Калинина, И.В. Повышение биоактивности дигидрокверцетина на основе ультразвуковой микронизации / И.В. Калинина, И.Ю. Потороко, Р.И. Фаткуллин и др. // Технология и товароведение инновационных пищевых продуктов. – 2019. – № 1 (54). – С. 27–33.
3. Клышев, Л.К. Флавоноиды растений (распространение, физико-химические свойства, методы исследования) / Л.К. Клышев, В.А. Бандюкова, Л.С. Алюкина. – Алма-Ата: Наука, 1978. – 220 с.
4. Микроструктурирование пищевых ингредиентов для обеспечения их биодоступности в составе пищевых систем / А.В. Паймулина, И.Ю. Потороко, Н.В. Науменко, Е.Е. Науменко // Вестник ЮУрГУ. Серия «Пищевые и биотехнологии». – 2021. – Т. 9, № 1. – С. 15–23. DOI: 10.14529/food210102
5. Фаткуллин, Р.И. Теоретические аспекты взаимодействия растительных полифенолов с макромолекулами в функциональных пищевых системах / Р.И. Фаткуллин, И.Ю. Потороко, И.В. Калинина // Вестник ЮУрГУ. Серия «Пищевые и биотехнологии». – 2021. – Т. 9, № 1. – С. 82–90. DOI: 10.14529/food210109
6. Шатилов, А.В. Роль антиоксидантов в организме в норме и при патологии / А.В. Шатилов, О.Г. Богданова, А.В. Коробов // Ветеринарная патология. – 2007. – № 2. – С. 207–211.
7. Beltrán-García, J. Oxidative stress and inflammation in COVID-19-associated sepsis: the potential role of anti-oxidant therapy in avoiding disease progression / J. Beltrán-García // Antioxidants. – 2020. – Vol. 9 (10). – P. 936.
8. Bouayed, J. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestionvs, their native patterns / J. Bouayed, H. Deußer, L. Hoffmann, T. Bohn // Food Chemistry. – 2012. – Vol. 131 (4). – Р. 1466–1472.
9. Chen, G.-L. Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion / G.-L. Chen, S.-G. Chen, Y.-Q. Xie et al. // Journal of Functional Foods. – 2015. – Vol. 17. – Р. 243–259.
10. Circu, M.L. Reactive oxygen species, cellular redox systems, and apoptosis / M.L. Circu, T.Y. Aw // Free Radic Biol Med. – 2010. – Vol. 48 (6). – P. 749–762.
11. Dos, W.G. Santos Natural history of COVID-19 and current knowledge on treatment therapeutic options / W.G. Dos // Biomed Pharmacother. – 2020. – Vol. 129. – P. 110493.
12. FooDB [Electronic resource]. – http://foodb.ca.
13. Hur, S.J. In vitro human digestion models for food applications / S.J. Hur, B.O. Lim, E.A. Decker, D.J. McClements // Food Chemistry. – 2011. – Vol. 125 (1). – Р. 1–12.
14. Iddir, M. Strengthening the immune system and reducing inflammation and oxidative stress through diet and nutrition: considerations during the COVID-19 crisis / M. Iddir // Nutrients. – 2020. – Vol. 12 (6).
15. Khomich, O.A. Redox biology of respiratory viral infections / O.A. Khomich // Viruses. – 2018. – Vol. 10 (8). – P. 392.
16. Lorrain, B. Dietary iron-initiated lipid oxidation and its inhibition by polyphenols in gastric conditions / B. Lorrain, O. Dangles, M. Loonis et al. // Journal of Agricultural and Food Chemistry. – 2012. – Vol. 60. – Р. 9074–9081.
17. Ntyonga-Pono, M.P. COVID-19 infection and oxidative stress: an under-explored approach for prevention and treatment? / M.P. Ntyonga-Pono // Pan Afr Med J. – 2020. – Vol. 35 (Suppl. 2). – P. 12.
18. Potoroko, I.Yu. Sonochemical Micronization of Taxifolin Aimed at Improving Its Bioavailability in Drinks for Athletes / I.Yu. Poto¬roko, I.V. Kalinina, N.V. Naumenko et al. // Human. Sport. Medicine. – 2018. – Vol. 18, no. 3. – P. 90–100. DOI: 10.14529/hsm180309
19. Potoroko, I.U. Possibilities of Regulating Antioxidant Activity of Medicinal Plant Extracts / I.U. Potoroko, I.V. Kalinina, N.V. Naumenko et al. // Human. Sport. Medicine. – 2017. – Vol. 17, no. 4. – P. 77–90. DOI: 10.14529/ hsm170409
20. Ravi, G.S. Mathias Nano-lipid complex of rutin: Development, characterisation and in vivo investigation of hepatoprotective, antioxidant activity and bioavailability study in rats / G.S. Ravi, R.N. Charyulu, A. Dubey et al. // AAPS PharmSciTech. – 2018. – Vol. 19. – P. 3631–3649.
21. Rahimi, B. Coronavirus and its effect on the respiratory system: is there any association between pneumonia and immune cells / B. Rahimi, A. Vesal, M. Edalatifard // J Fam Med Prim Care. – 2020. – Vol. 9 (9). – P. 4729–4735.
22. Rodríguez-Roque, M.J. Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages / M.J. Rodríguez-Roque, B. de Ancos, C. Sánchez-Moreno et al. // Journal of Functional Foods. – 2015. – Vol. 14. – P. 33–43.
23. Sui, X. Changes in the color, chemical stability and antioxidant capacityof thermally treated anthocyanin aqueous solution over storage / X. Sui, S. Bary, W. Zhou // Food Che-mistry. – 2016. – Vol. 192. – Р. 516–524.
24. Yada, R.Y. Engineered nanoscale food ingredients: evaluation of current knowledge on material characteristics relevant to uptake from the gastrointestinal tract / R.Y. Yada, N. Buck, R. Canady et al. // Comprehensive Reviews in Food Science and Food Safety. – 2014. – Vol. 13. – Р. 730–744.
25. Yang, L.-J. Host-guest system of nimbin and β-cyclodextrin or its derivatives: Preparation, characterization, inclusion mode, and solubilization / L.-J. Yang, B. Yang, W. Chen et al. // Journal of Agricultural and Food Chemistry. – 2010. – Vol. 58. – P. 8545–8552.
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10. Circu M.L., Aw T.Y. Reactive Oxygen Species, Cellular Redox Systems, and Apoptosis. Free Radic Biol Med, 2010, vol. 48 (6), pp. 749–762. DOI: 10.1016/j.freeradbiomed.2009.12.022
11. Dos W.G. Santos Natural History of COVID-19 and Current Knowledge on Treatment Therapeutic Options. Biomed Pharmacother, 2020, vol. 129, p. 110493. DOI: 10.1016/j.biopha.2020.110493
12. Foo D.B. Available at: http://foodb.ca.
13. Hur S.J., Lim B.O., Decker E.A., McClements D.J. In Vitro Human Digestion Models for Food Applications. Food Chemistry, 2011, vol. 125 (1), pp. 1–12. DOI: 10.1016/j.foodchem.2010.08.036
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Опубликован
2022-02-08
Как цитировать
Фаткуллин, Р., Ботвинникова, В., Калинина, И., Ненашева, А., Васильев, А., & Науменко, Н. (2022). НОВЫЕ ПОДХОДЫ ОБЕСПЕЧЕНИЯ ЭФФЕКТИВНОСТИ РАСТИТЕЛЬНЫХ АНТИОКСИДАНТОВ ДЛЯ СПОРТИВНОГО ПИТАНИЯ В УСЛОВИЯХ ПАНДЕМИИ COVID-19. Человек. Спорт. Медицина, 21(4), 175-184. https://doi.org/10.14529/hsm210420
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