Protective effect of different layers of onion extracts (Allium cepa L.) on markers of oxidative stress in erythrocytes

Year 2011, Volume: 3 Issue: 2, 171 - 177, 14.08.2013

Syed Rizvi

Abstract

Onions (Allium cepa L.) are the rich source of flavonoids, consisting mainly quercetin-3,4´-O-diglucoside (QDG) and quercetin-4´-O-monoglucoside (QMG), as major flavonoids. In the present study, we report the in vitro protective effect of different layers of onion extract on biomarkers of oxidative stress and on free radical induced oxidative hemolysis in erythrocytes. Results show a significant protection of oxidative stress by onion extract on erythrocyte subjected to tert-butyl hydroperoxide (t-BHP) treatment, as evidenced by the decrease in malondialdehyde (MDA) and increase in reduced glutathione (GSH) content. Onion extracts also showed significant protection of the erythrocyte from oxidative hemolysis. Quercetin (at micromolar concentration) showed significant antioxidant effect in protecting erythrocytes from t-BHP induced oxidative changes. The results are more pronounced for outer layers as compared to inner layers, suggesting that the outermost living layers had higher antioxidant activities compared to innermost layers.

Keywords

Ion channels, cell biochemistry, biophysics, calcium signaling, cellular function, cellular physiology, metabolism, apoptosis, lipid peroxidation, nitric oxide synthase, ageing, antioxidants, neuropathy

References

• Arora A, Byrem TM, Nair MG and Strasburg GM. 2000. Modulation of liposomal membrane fluidity by flavonoids and isoflavonoids. Arch Biochem Biophys 373: 102–109.
• Brand-Williams W, Cuvelier ME and Berset C. 1995. Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25–30.
• Beesk N, Perner H, Schwarz D, George E, Kroh LW and Rohn S. 2010. Distribution of quercetin-3,4’-O-diglucoside, quercetin-4’-O-monoglucoside, and quercetin in different parts of the onion bulb (Allium cepa L.) influenced by genotype. Food Chem 122: 566–571.
• Beutler E. 1984. Red cell metabolism: A manual of biochemical methods. 3rd edn. Grune and Stratton, Orlando, FL, 188 pp.
• Bilyk A, Cooper PL and Sapers GM. 1984. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. J Agric Food Chem 32: 274–276.
• Boots AW, Haenen GRMM and Bast A. 2008. Health effects of quercetin: from antioxidant to nutraceutical. Eur J Pharmacol 585: 325–337.
• Bryszewska M, Zavodnik IB, Niekurzak A and Szosland K. 1995. Oxidative processes in red blood cells from normal and diabetic individuals. Biochem Mol Biol Int 37: 345–354.
• Chiu D, Kuypers F and Lubin B. 1989. Lipid peroxidation in human red cells. Semin Hematol 26: 257–276.
• Coimbra S, Castro E, Rocha-Pereira P, Rebelo I, Rocha S and Santos-Silva A. 2006. The effect of green tea in oxidative stress. Clin Nutr 25: 790–796.
• Corzo-Martinez M, Corzo N and Villamiel M. 2007. Biological properties of onions and garlic. Trend Food Sci Technol 18: 609–625.
• Desjardins Y. 2008. Onion as a nutraceutical and functional food. Chronica Hort 48: 8–14.
• Esterbauer H and Cheeseman KH. 1990. Determination of aldehydic lipid peroxidation products: malonaldehyde and 4-hydroxynonenal. Methods Enzymol 186: 407-421.
• Friedman M. 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. A review. J Agric Food Chem 45: 1523–1540.
• Graefe EU, Wittig J, Mueller S, Riethling AK, Uehleke B, Drewelow B, Pforte H, Jacobasch G, Derendorf H and Veit M. 2001. Pharmacokinetics and bioavailability of quercetin glycosides in humans. J Clin Pharmacol 41: 492–499.
• Hapner CD, Deuster P and Chen Y. 2010. Inhibition of oxidative hemolysis by quercetin, but not other antioxidants. Chem Biol Interact 186: 275–279.
• Hertog MGL, Hollman PCH and Venema DP. 1992. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J Agric Food Chem 40: 1591-1598.
• Hirota S, Shimoda T and Takahama U. 1999. Distribution of flavonols and enzymes participating in the metabolism in onion bulbs: Mechanism of accumulation of quercetin and its glucosides in the abaxial epidermis. Food Sci Technol Res 5: 384–387.
• Hollman PCH, Gaag MVD, Mengelers MJB, Van Trijp JMP, De Vries JHM and Katan MB. 1996. Absorption and disposition kinetics of the dietary antioxidant quercetin in man. Free Radical Biol Med 21: 703-707.
• Hollman PC, De Vries JH, Van Leeuwen SD, Mengelers M.J and Katan MB. 1995. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. Am J Clin Nutr 62: 1276–1282.
• Ko FN, Hsiao G and Kuo YH. 1997. Protection of oxidative hemolysis by demethyldiisoeugenol in normal and beta-thalassemic red blood cells. Free Radical Biol Med, 22: 215–222.
• Manach C, Williamson G, Morand C, Scalbert A and Remesy C. 2005. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am J Clin Nutr 81: 230S–242S.
• McAnlis GT, McEneny J, Pearce J and Young IS. 1999. Absorption and antioxidant effects of quercetin from onions, in man. Eur J Clin Nutr 53: 92–96.
• Nencini C, Menchiari A, Franchi GG and Micheli L. 2011. In vitro Antioxidant Activity of Aged Extracts of some Italian Allium Species. Plant Foods Hum Nutr 66: 11–16.
• Oteiza PI, Erlejman AG, Verstraeten SV, Keen CL and Fraga CG. 2005. Flavonoid- membrane interactions: a protective role of flavonoids at the membrane surface. Clin Dev Immunol 12: 19–25.
• Pandey KB and Rizvi SI. 2010a. Protection of protein carbonyl formation by quercetin in erythrocytes subjected to oxidative stress. Med Chem Res 19: 186–192.
• Pandey KB and Rizvi SI. 2010b. Protective effect of resveratrol on markers of oxidative stress in human erythrocytes subjected to in vitro oxidative insult. Phytother Res 24: S11–S14.
• Pandey KB, Mishra N and Rizvi SI. 2009. Protective role of myricetin on markers of oxidative stress in human erythrocytes subjected to oxidative stress. Nat Prod Commun 4: 221-226.
• Pawlikowska-Pawlega B, Gruszecki WI, Misiak LE and Gawron A. 2003. The study of the quercetin action on human erythrocyte membranes. Biochem Pharmacol 66: 605–612.
• Prakash D, Singh BN and Upadhyay G. 2007. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chem 102: 1389–1393.
• Price KR and Rhodes MJC. 1997. Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. J Sci Food Agric 74: 331–339.
• Rhodes MJC and Price KR. 1996. Analytical problems in the study of flavanoid compounds in onions. Food Chem 57: 113-117.
• Rizvi SI and Maurya PK. 2007. Markers of oxidative stress in erythrocytes during aging in humans. Ann N Y Acad Sci 1100: 373–382.
• Rizvi SI and Mishra N. 2009. Anti-oxidant effect of quercetin on type2 diabetic erythrocytes. J Food Biochem 33: 404-415.
• Ross JA and Kasum CM. 2002. Dietary flavonoids: Bioavailability, metabolic effects, and safety. Annu Rev Nutr 22: 19-34.
• Sawa T, Nakao M, Akaike T, Ono K and Maeda H. 1999. Alkylperoxyl radical- scavenging activity of various flavonoids and other phenolic compounds: implications for the anti-tumor-promoter effect of vegetables. J Agric Food Chem 47: 397–402.
• Shon MY, Choi SD, Kahng GG, Nam SH and Sung NJ. 2004. Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food Chem Toxicol 42: 659–666.
• Štajner D, Igić R, Popović BM and Malenčić Dj. 2008. Comparative study of antioxidant properties of wild growing and cultivated Allium species. Phytother Res 22: 113–117.