New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening

TLDR

Oral mucositis is a painful ulcerative disorder common in cancer therapy, and natural antioxidants are being investigated to counter its redox imbalance. The study investigates chestnut shells as a potential active ingredient against OM by extracting antioxidants at 110–180 °C using subcritical water extraction. The resulting extracts were tested for antioxidant, antimicrobial activity, and cytotoxicity on oral microbial species and human oral cell lines (TR146 and HSC3). Extracts obtained at 110 °C showed the highest phenolic content, potent antioxidant and antiradical activities (IC50 = 4.47 µg/mL for HOCl), strong antimicrobial effects against oral pathogens, and moderate cytotoxicity (IC50 ≈ 1325 µg/mL for HSC3 and 468 µg/mL for TR146), indicating chestnut shells’ potential for OM management.

Abstract

Oral mucositis (OM), a common side effect of oncological treatment, is an oral mucosal disorder characterized by painful ulcerations and increased risk of infection. The use of natural antioxidants to suppress the redox imbalance responsible for the OM condition has emerged as an interesting approach to prevent/treat OM. This study aims to explore the chestnut (Castana sativa) shells as potential active ingredient against OM. Therefore, chestnut shells were extracted at different temperatures (110-180 °C) by Subcritical Water Extraction (SWE), aiming to recover antioxidants. The extracts were also evaluated against microorganisms present in the oral cavity as well as on human oral cell lines (TR146 and HSC3). The highest phenolic content was obtained with the extraction temperature of 110 °C, exhibiting the best antioxidant/antiradical activities and scavenging efficiencies against HOCl (IC50 = 4.47 μg/mL) and ROO• (0.73 μmol TE/mg DW). High concentrations of phenolic acids (e.g., gallic and protocatechuic acids) and flavanoids (catechin, epicatechin and rutin) characterized the phenolic profile. The antimicrobial activity against several oral microorganisms present in the oral cavity during OM, such as Streptococcus, Staphylococcus, Enterococcus, and Escherichia, was demonstrated. Finally, the effects on HSC3 and TR146 cell lines revealed that the extract prepared at 110 °C had the lowest IC50 (1325.03 and 468.15 µg/mL, respectively). This study highlights the potential effects of chestnut shells on OM.