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Ilex paraguariensis (yerba mate) is a plant species of the holly genus Ilex native to South America from the family Aquifoliaceae and is used for the production of yerba mate infusion. The leaves of the plant are steeped in hot water to make a beverage known as mate. The present study aimed to quantify and compare the content of selected elements in dried leaves and stems of I. paraguariensis (originating from Paraguay, Argentina, and Brazil) available in the market in Poland and determine the amount of these elements and bioactive compounds that pass into the infusion prepared from them. The contents of the following antioxidant compounds were assessed: neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, 4-feruloylquinic acid, isochlorogenic acid, rutoside, astragalin, caffeine, and indole derivatives. All the tested samples showed the presence of elements such as magnesium, zinc, copper, iron, and manganese. The highest antioxidant activity was determined for infusion prepared from yerba mate samples from Brazil. Drinking approximately 1 L of the infusion a day will partially cover the daily requirement of these elements and bioactive compounds. The highest content of organic compounds with antioxidant properties (phenolic compounds and caffeine) was found in yerba mate infusions from Brazil.

Yerba maté, a herbal tea derived from Ilex paraguariensis, has previously been reported to be protective against obesity-related and other cardiometabolic disorders. Using high-resolution respirometry and reverse-phase high-performance liquid chromatography, the effects of four weeks of yerba maté consumption on mitochondrial efficiency and cellular redox status in skeletal muscle, adipose, and liver, tissues highly relevant to whole-body metabolism, were explored in healthy adult mice. Yerba maté treatment increased the mitochondrial oxygen consumption in adipose but not in the other examined tissues. Yerba maté increased the ATP concentration in skeletal muscle and decreased the ATP concentration in adipose. Combined with the observed changes in oxygen consumption, these data yielded a significantly higher ATP:O2, a measure of mitochondrial efficiency, in muscle and a significantly lower ATP:O2 in adipose, which was consistent with yerba maté-induced weight loss. Yerba maté treatment also altered the hepatic glutathione (GSH)/glutathione disulfide (GSSG) redox potential to a more reduced redox state, suggesting the treatment’s potential protective effects against oxidative stress and for the preservation of cellular function. Together, these data indicate the beneficial, tissue-specific effects of yerba maté supplementation on mitochondrial bioenergetics and redox states in healthy mice that are protective against obesity.

Mate is an infusion made from the dried leaves of yerba mate ( Ilex paraguariensis ). Yerba mate may be an important source of essential elements but could contain toxicologically relevant metals. Macroelements (Ca, Mg, Na, K), trace elements (B, Ba, Sr, V, Li, Ni, Fe, Zn, Cu, Cr, Co, Mn, Mo), and toxic metals (Al, Cd, Pb) content have been determined in 32 samples of yerba mate by ICP-OES (inductively coupled plasma—optical emission spectrometry) with the aim of determining the element content of yerba mate leaves and the influence of temperature in the extraction of these elements from the plant to the infusion, and estimating the dietary intake for each element studied. The highest element contents have been found in infusions prepared with hot distilled water (70–75 °C); the most noteworthy are K (303 mg/L), Mn (4.85 mg/L), and Al (4.52 mg/L). The consumption recommended by the producers (500 mL infusion/day) contributes significantly to the daily intake of essential elements such as Mn, Mg, and Cu. This consumption does not pose a health risk, although it is necessary to assess the risk/benefit of Ni intake from mate consumption for people with impaired renal function (500 mL/day accounts for 52.2% of the TDI).

Yerba mate contains bioactive compounds, and is widely consumed as a decoction beverage in several Southern American countries. At present, the consumption of mate with added herbal blends and flavors, called “composed yerba mate”, has increased; however, no studies on the antioxidant characteristics of these products have been published. In this sense, the main objective was to assess the antioxidant characteristics of “composed yerba mate” compared to “traditional yerba mate”, in the form it is traditionally consumed. Total polyphenols content ranged from 15 to 45 mg/g GAE in all decoctions analyzed. Seventeen phenolic compounds were identified and quantified by HPLC–DAD-MS/MS, mainly belonging to the caffeoylquinic acids group. The antioxidant capacity was measured using in vitro assays, Ferric reducing ability of plasma (FRAP) and Trolox equivalent antioxidant capacity (TEAC), and with Saccharomyces cerevisiae as the in vivo model organism. All decoctions displayed antioxidant activity and were capable of rescuing yeast cells between 10.68 and 18.38% from oxidative stress. Multiple regression analysis showed a high correlation between phenolic composition and activity of samples, where different compounds indicate a significant contribution to the observed activity. Significant differences were found in the content, profile and antioxidant activity of polyphenols when “traditional yerba mate” and “composed yerba mate” were compared. In some cases, the antioxidant capacity was similar or higher in composed yerba mate; while the rest displayed lower biological activity. Based on these findings, it would be possible to assume that the addition of herb mixtures modifies the antioxidant and biological properties of mate.

In this study, the role of native plant growth-promoting rhizobacteria (PGPR) as bio-inoculants was assessed as an alternative to ameliorate Ilex paraguariensis St. Hill. growth in nursery comparing poorer (soil) versus richer (compost) substrates. Twelve rhizospheric strains isolated from yerba mate plantations were evaluated in vitro for their potential as PGPRs. Three isolates, identified as Kosakonia radicincitans YD4, Rhizobium pusense YP3, and Pseudomonas putida YP2, were selected on the basis of their N₂ fixation activity, IAA-like compound and siderophore production, and phosphate solubilization. A highly significant positive effect of bio-inoculation with the native isolates was observed in 5-month-old seedlings cultivated in soil. The highest increase was observed in seedlings inoculated with K. radicincitans YD4 with an increase of 183 % in the dry shoot weight and a 30 % increase in shoot N content. In contrast, in compost, no increment in the dry weight was observed; however, an increase in content in some macronutrients in shoots was observed. Remarkably, when plant biomass was compared between soil and compost, seedlings inoculated with K. radicincitans YD4 in soil produced the highest yields, even though higher yields could be expected in compost due to the richness of this substrate. In conclusion, bio-inoculation of yerba mate seedlings with native PGPR increases the yield of this crop in nursery and could represent a promising sustainable strategy to improve yerba mate growth in low-fertility soils.

Ilex paraguariensis, commonly known as yerba mate, is a plant belonging to the holly genus Ilex and the Aquifoliaceae family, indigenous to South America, and is used for the production of yerba mate. Yerba mate is renowned for its abundance of essential nutrients and bioactive compounds. Based on test results, it can be assumed that the selection of raw material for the preparation of extracts as well as the extraction method significantly influence the final content of biologically active compounds in the extracts. Consequently, this variability impacts the ultimate concentration of biologically active substances within the end product, potentially influencing human consumption. The present study aimed to quantify and compare the content of selected biological active compounds in supplements and products containing I. paraguariensis extracts, along with organic yerba mate dried through a smoke-free process, available in the European market (P-1–P-10). The evaluation focused on antioxidant substances such as neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, 4-feruloylquinic acid, isochlorogenic acid, rutoside astragalin, and caffeine. Additionally, the concentration of specific macro and trace elements was ascertained. The antioxidant compound makeup differs between methanol-extracted samples and aqueous extracts. In both cases, methanol extracts, particularly those in instant and traditional herb forms, showed the highest content of organic compounds with antioxidant properties (such as phenolic compounds and caffeine). The highest content of chlorogenic acid was detected in both methanol (14.7412 mg/g d.w.) and water (8.3120 mg/g d.w.) extracts in product P-4. The caffeic acid content ranged from 0.1491 mg/g d.w. to 1.7938 mg/g d.w. in methanol extracts and from 0.0760 mg/g d.w. to 0.4892 mg/g d.w. in water extracts. The neochlorogenic acid content ranged from 2.6869 to 23.9750 mg/g d.w. in ethanol extracts and from 0.4529 to 10.2299 mg/g d.w. in water extracts. Therefore, the traditional preparation of yerba mate as a water infusion does not fully exploit the raw material’s potential. Among the tested products, only the dietary supplement in capsule form contained protocatechuic acid, which was not present in any other tested products. Conversely, compounds characteristic of yerba mate found in other preparations were absent in this supplement. The caffeine content was also the lowest in this product. The determined content of active substances did not consistently match the declarations made by producers if stated on the packaging.

  Yerba mate plants are part of the ombrophilous mixed forest with araucaria trees. Genetically improved yerba mate clones are classified into two groups of interest to a selective consumer public, decaffeinated and high caffeine plants. Quality control strategies for this type of food are essential, and multivariate tools can help in this procedure. Partial least squares-discriminant analysis (PLS-DA) was used to identify chemically differentiated yerba mate plants together with reflectance measurement (900–1700 nm) near-infrared spectroscopy (NIRS) in direct analysis of plant material. Yerba mate plants were cultivated in the semi-hydroponic system under five plant shading levels (0%, 40%, 51%, 76%, and 82%). Robustness of the mathematical model was verified for plants with all these shading levels. The PLS-DA model showed a sensitivity of 96.52% for the training set and 93.33% for the test set. Specificity greater than 97.12% was found for both sets, with an efficiency rate of 96.82% for the training set and 95.31% for the test set. Wilcoxon signed classification, sign classification in pairs, and randomization t -tests showed an excellent model fit. Principal component analysis of the NIR spectra demonstrated that shading affected the chemical composition more in high-caffeine clones than in decaffeinated ones. This indicates that the caffeine synthesis in yerba mate plants represents an adaptative strategy to elevated light conditions. Graphical Abstract

In this paper, the effect of the extraction method on the concentrations of selected elements in yerba mate (Ilex paraguariensis) infusions is presented. Seven pure yerba mate samples (without additives) were selected, representing various types and countries of origin. An extensive sample preparation procedure was proposed: ultrasound-assisted extraction using two types of extractants (deionized and tap water) at two different temperatures (room and 80 °C). In parallel, the above extractants and temperatures were carried out for all samples by the classical brewing method (without ultrasound). In addition, microwave-assisted acid mineralization was carried out to determine the total content. All the proposed procedures were thoroughly investigated with certified reference material (tea leaves, INCT–TL–1). For the total content of all the determined elements, acceptable recoveries (80–116%) were obtained. All digests and extracts were analyzed by simultaneous ICP OES. For the first time, it was assessed how tap water extraction affects the percentage of extracted element concentrations.

The more yerba mate infusions that are consumed, the larger the amount of grounds generated. What is more, both the infusion and the residues after brewing remain rich elements. Therefore, a strategy for the three-stage assessment of the element content was presented. A new brewing method was based on dynamic extraction, ensuring both the ease of preparing the infusion and recovering the grounds. In turn, microwave-assisted acid mineralization was used to decompose the leaves and twigs of yerba mate before and after brewing. In total, 30 products were analyzed by ICP OES in three fractions each, i.e., dry yerba mate, infusion, and grounds, to determine up to 25 elements. The elemental composition was considered in terms of the country of origin, type, or composition of yerba mate. The extraction percentages obtained with dynamic extraction were comparable to previously used ultrasound-assisted extraction, as well as data from the literature. The three-stage strategy is a novel approach in yerba mate studies, and it may be a model procedure for the laboratory preparation of yerba mate grounds (waste that can be re-used, e.g., a natural fertilizer).

Natural substances with antioxidant effects may benefit prevention and treatment of people with or prone to bone diseases after menopause, such as osteoporosis. This study aimed to evaluate the in vitro effect of preadministration of yerba mate extract (YM) in the metabolism of MC3T3-E1 osteoblasts exposed to hydrogen peroxide (H2O2). The cells (MC3T3-E1) were cultured in 24-well plates with the concentration of 1 μg/mL yerba mate extract dissolved in culture medium throughout the culture period. Four hours before each experiment, 400 μmol/L H2O2 was added per well to simulate oxidative stress. There were evaluated cell adhesion and proliferation, in situ detection of alkaline phosphatase (ALP), mineralized nodules, and immunolocalization of osteocalcin (OCN), bone sialoprotein (BSP) and alkaline phosphatase (ALP) proteins. The results showed that YM preadministration to H2O2 exposition significatively increased cell adhesion after 3 days as well as proliferation and in situ ALP detection after 10 and 7 days respectively, when compared to H2O2 group. Besides, staining of OCN and BSP proteins was less intense and scattered in poor spread cells with cytoskeletal changes in H2O2 group when compared to control and YM H2O2 group. ALP staining was restrained to intracellular regions and similar in all experimental groups. Our results suggest that preadministration of yerba mate extract may prevent deleterious effects in the morphology and functional activity of osteoblasts exposed to H2O2, which could enable the maintenance of extracellular matrix in the presence of oxidative stress.