Extracts from Myrtle Liqueur Processing Waste Modulate Stem Cells Pluripotency under Stressing Conditions
Sara Cruciani1,2, Sara Santaniello1,2, Angela Fadda3
1Department of Biomedical Sciences, University of Sassari, Viale San Pietro 43/B, 07100 Sassari, Italy.
Biomed Research International
|July 17, 2019
Summary
Myrtle byproducts from liqueur production possess significant antioxidant and anti-aging properties. These natural compounds protect cells from oxidative stress and senescence, suggesting potential for health supplements.
Area of Science:
- Food Science
- Cell Biology
- Pharmacology
Background:
- Nutraceuticals are bioactive food compounds with therapeutic potential.
- Myrtus communis L. (myrtle) berries are rich in phytochemicals like tannins and flavonoids.
- Industrial processing of myrtle berries generates byproducts with potential bioactivity.
Purpose of the Study:
- To investigate the antioxidant and anti-senescence properties of myrtle byproducts.
- To assess the protective effects of myrtle extracts on oxidative stress-induced Adipose-derived stem cells (ADSCs).
Main Methods:
- ADSCs were treated with myrtle byproduct extracts and induced into oxidative stress using hydrogen peroxide (H2O2).
- Assays included reactive oxygen species (ROS) production, real-time PCR for inflammatory cytokines and epigenetic changes, and beta-galactosidase staining for senescence.
- Cellular responses were evaluated at 12, 24, and 48 hours post-treatment.
Main Results:
- Myrtle byproduct extracts demonstrated significant antioxidant activity, reducing ROS production in stressed ADSCs.
- Extracts exhibited anti-senescence effects, indicated by reduced beta-galactosidase activity.
- Myrtle extracts modulated inflammatory cytokine expression and influenced sirtuin-dependent epigenetic modifications.
Conclusions:
- Industrial myrtle byproducts retain potent antioxidant and anti-senescence properties.
- These byproducts can protect cells against oxidative stress and aging.
- Myrtle residues are a valuable resource for developing functional foods, supplements, or pharmaceuticals with antioxidant, anti-aging, and anti-inflammatory benefits.
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