| Title: |
Extracellular vesicles from olive wastewater and pomace by‐products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity |
| Authors: |
Barouh, Nathalie; Fenaghra, Amal; Colosetti, Pascal; Lecomte, Jérôme; Baréa, Bruno; Him, Josephine, Lai Kee; Mey, Anne; Michalski, Marie‐caroline; Villeneuve, Pierre; Bourlieu-Lacanal, Claire |
| Contributors: |
Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud); Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM); Cardiovasculaire, métabolisme, diabétologie et nutrition (CarMeN); Université Claude Bernard Lyon 1 (UCBL); Université de Lyon-Université de Lyon-Hospices Civils de Lyon (HCL)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Centre de Biologie Structurale Montpellier (CBS); Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Université de Montpellier (UM); Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier; program “Bourses d’Excellence Algériennes 2017” from Montpellier University; CIRAD Dept. PERSYST; INRAE Dept. TRANSFORM; ANR-10-INBS-0005,FRISBI,Infrastructure Française pour la Biologie Structurale Intégrée(2010) |
| Source: |
ISSN: 1438-7697. |
| Publisher Information: |
CCSD; Wiley-VCH Verlag [2000-.] |
| Publication Year: |
2024 |
| Collection: |
Université de Montpellier: HAL |
| Subject Terms: |
antioxidants; extracellular vesicles; olive by-products; phenolic compounds; polar lipids; [SDV.BC]Life Sciences [q-bio]/Cellular Biology; [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| Description: |
International audience ; Extracellular vesicles (EVs) are nanoscopic structures that are involved in intercellular communication. Recent works have highlighted the existence of these assemblies in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. In this study, we have isolated EVs from the two main olive oil by-products (wastewaters [WWs] and pomace) by differential centrifugation/ultracentrifugation and have characterized their main physicochemical properties (size, charge, multimolecular structure, lipid and phenolic contents) and radical scavenging activity. Lipid content in EV fractions was 3.4 (0.2) % (% dry material) for WWEVs and 7.7 (0.3) % and 5.9 (0.9) % for EVs, respectively, from plurivarietal or monovarietal pomaces. Polar lipids represented around 49% of total lipids, and their profiles were globally similar in all EVs. Phosphatidylcholine and phosphatidic acid were the more abundant molecules. Their phenolic contents ranged from 2.1 to 4.6 mg hydroxytyrosol (HT) eq g−1 of raw material, with HT, oleuropein, and verbascoside being among the most abundant. Transmission electron cryomicroscopy showed the presence of spherical vesicles delimited by a single bilayer of amphiphilic lipids. Finally, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of EVs was high and depended on their original by-product type.Practical Application: Recent works have highlighted the existence of extracellular vesicles in several plants and shown that they are able to vectorize hydrophilic and lipophilic molecules. Herein, we have isolated and provided a chemical characterization of such vesicles from olive wastewater and pomace. Results showed that these vesicles are rich in the phenolic compounds that are generally found in olives and that the potential radical scavenging activity of extracellular vesicles from olive could be valorized as new antioxidants for the food or cosmetic sectors. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| Relation: |
WOS: 001295823800001 |
| DOI: |
10.1002/ejlt.202400019 |
| Availability: |
https://hal.inrae.fr/hal-04701823; https://hal.inrae.fr/hal-04701823v1/document; https://hal.inrae.fr/hal-04701823v1/file/Barouh-EJLST-2024-CC-BY.pdf; https://doi.org/10.1002/ejlt.202400019 |
| Rights: |
http://creativecommons.org/licenses/by/ ; info:eu-repo/semantics/OpenAccess |
| Accession Number: |
edsbas.E160EA14 |
| Database: |
BASE |