Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes
This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2012 |
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| author | Maria Laura Matrella Bruna Amenta Francesco Canino Angela Maffia Tiziana Cocco Mariateresa Russo Adele Muscolo |
| author_facet | Maria Laura Matrella Bruna Amenta Francesco Canino Angela Maffia Tiziana Cocco Mariateresa Russo Adele Muscolo |
| author_sort | Maria Laura Matrella |
| collection | DOAJ |
| description | This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing. |
| format | Article |
| id | doaj-art-3581aaf90bb64db884d991bca2e9494b |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3581aaf90bb64db884d991bca2e9494b2025-08-20T02:21:11ZengMDPI AGFoods2304-81582025-06-011412201210.3390/foods14122012Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant EnzymesMaria Laura Matrella0Bruna Amenta1Francesco Canino2Angela Maffia3Tiziana Cocco4Mariateresa Russo5Adele Muscolo6Department of Translational Biomedicine and Neuroscience “DiBraiN”, Biochemistry Section, University of Bari “Aldo Moro”, 70124 Bari, ItalyDepartment of Translational Biomedicine and Neuroscience “DiBraiN”, Biochemistry Section, University of Bari “Aldo Moro”, 70124 Bari, ItalyDepartment of AGRARIA, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of Translational Biomedicine and Neuroscience “DiBraiN”, Biochemistry Section, University of Bari “Aldo Moro”, 70124 Bari, ItalyDepartment of AGRARIA, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, ItalyDepartment of AGRARIA, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, ItalyThis study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing.https://www.mdpi.com/2304-8158/14/12/2012functional craft beerantioxidant propertiesbergamot juiceolive extractoxidative stress |
| spellingShingle | Maria Laura Matrella Bruna Amenta Francesco Canino Angela Maffia Tiziana Cocco Mariateresa Russo Adele Muscolo Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes Foods functional craft beer antioxidant properties bergamot juice olive extract oxidative stress |
| title | Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes |
| title_full | Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes |
| title_fullStr | Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes |
| title_full_unstemmed | Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes |
| title_short | Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes |
| title_sort | bergamot and olive extracts as beer ingredients impact on cell viability reactive oxygen species and rna expression of antioxidant enzymes |
| topic | functional craft beer antioxidant properties bergamot juice olive extract oxidative stress |
| url | https://www.mdpi.com/2304-8158/14/12/2012 |
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