Amphetamine (AMPH) abuse is a serious public health problem due to the high addictive potential of this drug, whose use is related to severe brain neurotoxicity and memory impairments. So far, ...therapies for psychostimulant addiction have had limited efficacy. Omega-3 polyunsaturated fatty acids (n-3 PUFA) have shown beneficial influences on the prevention and treatment of several diseases that affect the central nervous system. Here, we assessed the influence of fish oil (FO), which is rich in n-3 PUFA, on withdrawal and relapse symptoms following re-exposure to AMPH. Male Wistar rats received d,l-AMPH or vehicle in the conditioned place preference (CPP) paradigm for 14 days. Then, half of each experimental group was treated with FO (3 g/kg, p.o.) for 14 days. Subsequently, animals were re-exposed to AMPH-CPP for three additional days, in order to assess relapse behavior. Our findings have evidenced that FO prevented relapse induced by AMPH reconditioning. While FO prevented AMPH-induced oxidative damages in the prefrontal cortex, molecular assays allowed us to observe that it was also able to modulate dopaminergic cascade markers (DAT, TH, VMAT-2, D1R and D2R) in the same brain area, thus preventing AMPH-induced molecular changes. To the most of our knowledge, this is the first study to show a natural alternative tool which is able to prevent psychostimulant relapse following drug withdrawal. This non-invasive and healthy nutraceutical may be considered as an adjuvant treatment in detoxification clinics.
The aim of this study was to evaluate the effect of micronization of granulometrically separated olive pomace fractions on dietary fiber composition, technological and functional properties. OP was ...separated in a 2-mm sieve, resulting in: F1 (>2 mm) and F2 (<2 mm). F2 had higher content of soluble dietary fiber than F1 and lower lignin content. F2 had higher water and oil holding capacities, solubility and cation exchange capacity than F1. The micronization of F1 and F2 fractions using a ball milling (300 r min−1/5 h) reduced the average particle size by 20 times yielding F1AG (17.8 μm) and F2AG (15.6 μm). Micronization caused a redistribution of fiber fractions (from insoluble to soluble), decreased lignin content and changed granule morphology. FT-IR spectra showed that micronization exposed some functional groups, which explains the changes in dietary fiber composition. Thus, micronization converts OP into novel powders bearing improved technological and functional properties.
•Granulometric separation of OP fractions produces two novel powders with different compositions.•Micronization increases soluble dietary fiber content of OP fractions.•Micronization reduces lignin content of OP fractions.•Micronization improves physicochemical properties of OP fractions.
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•Digestibility of olive pomace (OP) was evaluated in vitro.•Micronization of OP affects polyphenols’ fate during digestion.•Micronized OP increases polyphenols’ release in salivary ...and gastric phase.•Phenolic bioaccessibility is increased with particle size reduction.•Micronization increases antioxidant capacity of OP in gastric phase.
The effect of micronization of granulometrically fractionated olive pomace (OP) on the bioaccessibility of polyphenols and the antioxidant capacity was investigated during sequential in vitro static digestion. Crude OP was fractionated in a 2-mm sieve (F1: > 2 mm; F2: < 2 mm) and then micronized (300 r min−1, 5 h) generating F1AG (17.8 μm) and F2AG (15.6 μm). Micronization increased the release of hydroxytyrosol, oleuropein, caffeic acid, and decarboxymethyl oleuropein aglycone (3,4-DHPEA-EDA) in the salivary and gastric phase, beyond luteolin in the gastric phase. Micronization also increased the intestinal bioaccessibility of hydroxytyrosol, 3,4-DHPEA-EDA, oleuropein, luteolin, and apigenin; it was more effective for F2AG than F1AG. Micronized samples increased antioxidant capacity in the gastric phase. F2AG exhibited the highest antioxidant capacity in the insoluble intestinal fraction. Thus, micronization can be further exploited to improve the nutraceutical properties of OP by increasing the bioaccessibility and antioxidant capacity of phenolic compounds.
•Olive pomace (OP) was fractionated in 2-mm sieve and micronized in a ball mill.•OP fraction < 2 mm was enriched in soluble fiber and polyphenols as hydroxytyrosol.•Rapid micronization reduces OP ...particle size and improves polyphenols’ extraction.•Fractionation and micronization (˜30 μm) increase OP antioxidant capacity.
This study was aimed to evaluate the effect of micronization of granulometrically fractioned olive pomace (OP) on the content of extractable polyphenols (EPP), non-extractable polyphenols (NEPP) and its antioxidant capacity. Crude OP was separated in 2-mm sieve, resulting in two fractions: F1 (> 2 mm) and F2 (< 2 mm). F2 had higher content of ash, fat, soluble dietary fiber, EPP, hydrolyzable tannins (HT) and condensed tannins (CT) than F1. F1 and F2 fractions were defatted and submitted to a micronization process using a factorial design 22 (variables: rotational speed and milling time) with EPP as response. The optimal micronizing conditions, 500 rpm/24.8 min for the F1 and 500 rpm/16 min for the F2, reduced particle size to around 30 μm. Micronization increased the content of EPP and HT in F1 and F2. Granulometric fractionation and micronization were effective to increase EPP content and antioxidant capacity of OP.
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