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In vitro digestibility and hepato-protective potential of Lophatherum gracile Brongn. leave extract
Yi-Long Ma1, Zheng-Fang Wu2, Zhi Li2
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; School of Biological Science and Engineering, Collaborative Innovation Center for Food Production and Safety, North Minzu University, Yinchuan 750021, China.
Abstract:
Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30-19.97% in the oral and small intestine phase after digestion, while that increased by 9.96-10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23-0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P < 0.05), and their survival rate increased from 59.23% to 67.76%. These findings suggested that L. gracile could be used for the development of hepato-protective foods.
