Enzymatic acylation improves the stability and bioactivity of lutein: Protective effects of acylated lutein derivatives on L-O2 cells upon H2O2-induced oxidative stress.

Xinjia Tan, Haimei Li, Wenjing Huang, Wenwen Ma, Yuyun Lu, Rian Yan

Food chemistry 2023 Jun 01

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The instability of lutein has limited its wide application especially in the food industry. In this study, enzymatic acylation of lutein with divinyl adipate was investigated. Three new acylated lutein derivatives, lutein-3-O-adipate (compound 1), lutein-3'-O-adipate (compound 2) and lutein-di-adipate (compound 3), were identified and their stabilities and bioactivates were evaluated. Notably, compounds 1-3 showed better thermal, light stability and stronger scavenging capacity to ABTS radical cation (ABTS+) and hydroxyl radical (OH). Most importantly, these acylated lutein derivatives exhibited excellent protective effects on L-O2 cells upon hydrogen peroxide (H2O2)-induced oxidative stress. In particular, the acylated lutein derivative termed compound 3 prevented cellular oxidative stress via restraining the overproduction of reactive oxygen species (ROS), thereby increasing related antioxidant enzymes activity and inhibiting apoptosis by mitochondria pathway. Our research provides important insights into the application of acylated lutein derivatives in food, cosmetic, and pharmaceutical products. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Xinjia Tan, Haimei Li, Wenjing Huang, Wenwen Ma, Yuyun Lu, Rian Yan. Enzymatic acylation improves the stability and bioactivity of lutein: Protective effects of acylated lutein derivatives on L-O2 cells upon H2O2-induced oxidative stress. Food chemistry. 2023 Jun 01;410:135393