Edible Plant-Derived Extracellular Vesicles Preserve Secondary Metabolites and Exhibit Source-Dependent Biological Activities
Abstract
Edible plant foods are rich sources of bioactive secondary metabolites that contribute to various health beneficial properties. Naturally occurring plant-derived extracellular vesicles (PDEVs) may serve as food nanocarriers that protect and facilitate the oral delivery of these metabolites; however, their source-specific composition, gastrointestinal stability, and functional properties remain completely unknown. In this study, PDEVs were isolated and comprehensively characterized from four phytochemically distinct edible plant foods: black carrot, ginger, garlic, and turmeric. Gastrointestinal stability was evaluated in a simulated digestion model. Untargeted LC–MS/MS metabolomics identified 572 metabolites with distinct source-specific signatures, including lignans and quercetin derivatives in black carrot EVs, [6]-gingerol and silymarin in ginger EVs, diosgenin in garlic EVs, and curcumin in turmeric EVs. Pathway analysis associated these metabolites with antioxidant, anti-inflammatory, epithelial barrier, lipid metabolic, and apoptosis-related functions. Functionally, carrot EVs enhanced claudin and occludin expression, while ginger EVs restored ZO-1 and reduced cyclin D1 and MMP9 in ammonia-stressed intestinal epithelial cells. Garlic and turmeric EVs suppressed STAT3, AKT1, and TNF-α, whereas garlic EVs further attenuated steatosis by decreasing PNPLA3 and SREBP-1c in steatotic hepatocytes. These findings demonstrate that edible PDEVs are gastro-intestinally stable…
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