The present study was conducted to evaluate the influence of ultrasound on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this purpose, optimized conditions (temperature 50 °C, time 150 min, solid to liquid ratio 1 g:15 ml, 70% amplitude and 240 W, 20 kHz frequency, 3 s on and 3 s off) of ultrasound (US) and conventional extraction (AGE: Agitation, water bath for 150 min, 50 °C at 150 rmp) were used. The results showed significant (p < 0.05) effect of US and AGE on total phenolics (TPCs), flavonoids (TFCs) and antioxidant activities (DPPH, ABTS, FRAP, reducing activity, Cu2+ and H2O2) of butterfly pea flower extract (BPFE). The results showed an increased trend in yield, TPCs, TFCs and antioxidant activities of US treated BPFE with comparison to AGE. However, insignificant (p > 0.05) effect of US and AGE over TFlaCs and PACs were observed. Moreover, the results of Fourier-transform infrared spectroscopy (FTIR) showed little changes in spectrum and US does not affect the functional group of bioactive compounds structure. Additionally, extracts (500-2000 µg/ml) protect pBR322 plasmid DNA damage induced by (1 mM H2O2 and 1 mM FeSO4), plasma oxidation (induced by 250 µM CuCl2) and inhibit erythrocyte hemolysis (induced by 200 mM AAPH, 34.6 to 66.73%). Sonication can be applied successfully for the extraction of bioactive compounds from plant materials with high biological activities.

Hyperuricemia (HUA) is considered a potent risk factor for the development of gout, renal failure, and cardiovascular disease. The current project was designed to use stevia (Stevia rebaudiana Bertoni) byproduct, named stevia residue extract (STVRE), for the treatment of HUA. Male Kunming mice were divided into six groups: normal control, model control, positive control (allopurinol, 5 mg per kg body weight [bw]), STVRE-1 (75 mg per kg bw), STVRE-2 (150 mg per kg bw), and STVRE-3 (300 mg per kg bw). HUA was induced by the administration of potassium oxonate (100 mg per kg bw), fructose (10% w/v), and yeast extract (100 mg per kg bw) for 8 weeks. STVRE significantly (p < 0.05) decreased uric acid (UA) production and ameliorated UA excretion by interacting with urate transporters. The STVRE remarkably attenuated oxidative stress mediated by UA and downregulated inflammatory-related response markers such as COX-2, NF-κB, PGE2, IL-1β, and TNF-α. Furthermore, STVRE also reversed HUA-induced abnormalities in kidneys compared with the MC group. The results of our study suggest that STVRE has potential to attenuate hyperuricemia and renal protective effects, and may be used as a natural supplement for the possible treatment of UA-related disorders.

Hyperuricemia (HUA) is a metabolic disorder that occurs due to the overproduction or under-excretion of uric acid (UA) and is directly linked to the development of many life-threatening diseases. There is a growing interest among many researchers regarding how to overcome the encumbrance of HUA because conventional drugs are associated with multiple side effects. Thus, the present project has been designed to utilize flavonoids and chlorogenic acid-enriched stevia residue extract (STVRE) to combat HUA. The results show that supplementation with STVRE (200 and 400 mg per kg bw) inhibits the XOD enzyme in serum, duodenum, jejunum, and ileum tissues. Moreover, UA levels in the STVRE groups were also significantly (p < 0.05) decreased in serum, duodenum, jejunum, and ileum tissues and juices. STVRE also improved the intestinal morphology and oxidative biomarkers in duodenum, jejunum, and ileum tissues. Protein and mRNA expressions of ABCG2 were upregulated, whereas GLUT9 was downregulated in the STVRE-treated groups as compared with the model control group. The supplementation of STVRE significantly attenuated hyperuricemia and oxidative stress, upregulated ABCG2 and downregulated GLUT9 (protein and mRNA) expression in hyperuricemic mice. The results of our study revealed that the by-product of stevia has the potential to combat hyperuricemia, and can be used as a functional ingredient in the development of nutraceutical products.