Immunomodulatory and antioxidant properties of Ipomoea batatas flour and extracts obtained by green extraction

Boukhers Imane, Morel Sylvie, Kongolo Joelle, Domingo Romain, Servent Adrien, Ollier Léa, Kodja Hippolyte, Petit Thomas, Poucheret Patrick. 2023. Immunomodulatory and antioxidant properties of Ipomoea batatas flour and extracts obtained by green extraction. Current Issues in Molecular Biology, 45 (9), n.spéc. The Role of Bioactives in Inflammation : 6967-6985.

https://doi.org/10.3390/cimb45090440

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Résumé : Sweet potato (SP), Ipomoea batatas Lam, belongs to the Convolvulaceae family. It produces edible storage roots. Currently, orange varieties contribute to improving food systems and managing vitamin A deficiency. Processing of this food crop into flour allows better conservation. However, nutrition health data regarding SP flour obtained by green extraction remains scarce. In this study, we therefore explored its phytochemistry and its associated bioactivity potential for human health. We analyzed the nutritional composition of orange flesh sweet potato (OFSP) flour and assessed the antioxidant (free radical scavenging) and immunomodulatory (on inflammatory murine macrophages) properties of the extract. More specifically, we measured the impact of OFSP flour extract on mediators such as Nitric Oxide (NO) and the production of pro-inflammatory cytokines such as Interleukin-6 (IL-6), Tumor Necrosis Factor alpha (TNF-alpha), Monocyte Chemoattractant Protein-1 (MCP-1), and Prostaglandin-E2 (PGE-2). Our results indicated significant fiber, mineral, beta-carotene, and polyphenols content in the extracts, and antioxidant and immunomodulatory bioactivities were also demonstrated with a concentration-dependent inhibition of cytokine production. Taken together, our results suggest that Ipomoea batatas flour could, in addition to being a good source of energy and beta-carotene provitamin A, constitute a food of interest for the prophylaxis of metabolic diseases associated with an underlying low-grade inflammatory state.

Mots-clés Agrovoc : antioxydant, Ipomoea batatas, propriété antioxydant

Mots-clés libres : Orange flesh sweet potato flour, Phenolic compounds, Beta-carotene, Antioxidant activity, Anti-inflammatory activity, Chronic metabolic diseases

Classification Agris : Q04 - Composition des produits alimentaires
Q02 - Traitement et conservation des produits alimentaires
Q01 - Sciences et technologies alimentaires - Considérations générales

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

Agences de financement européennes : European Commission, European Regional Development Fund

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