101
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Cortés-Rodríguez V, Dorantes-Alvarez L, Hernández-Sánchez H, Paniagua-Castro N, Aparicio-Ozores G, López-Villegas EO, de Jesús Perea-Flores M. Effect of sodium cinnamate, coumarate, caffeate and ferulate mixtures on the viability, morphometry and ultrastructure of lactic-acid bacteria and Listeria monocytogenes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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102
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Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil. Journal of Food Science and Technology 2019; 56:4575-4584. [PMID: 31686689 DOI: 10.1007/s13197-019-03936-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2019] [Accepted: 07/08/2019] [Indexed: 12/22/2022]
Abstract
The objective of this work was to validate a method for direct determination in grape juice and wine of 1-kestose, nystose and raffinose oligosaccharides by reversed-phase high-performance liquid chromatography with refractive index detection using a new type of RP-C18 column (150 × 4.6 mm, 4 µm) with polar end-capping. The validated methodology was also used to characterize grape juice and fine wine products from Northeastern Brazil; and presented suitable linearity, precision, recovery, limits of detection and quantification. The method presented good specificity, revealing that sugars, organic acids, and ethanol (the main interferences in refraction detection) did not influence the quantification of the studied oligosaccharides. The main oligosaccharide found was 1-kestose (approximately 50% of the samples), followed by raffinose (20% of the samples). The results obtained in this are an indication that grape juices and wines have the potential to be functional beverages in relation to the presence of prebiotics.
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103
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Park HJ, Kim JY, Kim HS, Lee SH, Jang JS, Lee MH. Synergistic effect of fruit-seed mixed juice on inhibition of angiotensin I-converting enzyme and activation of NO production in EA.hy926 cells. Food Sci Biotechnol 2019; 28:881-893. [PMID: 31093447 PMCID: PMC6484055 DOI: 10.1007/s10068-018-0512-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 10/30/2018] [Accepted: 11/11/2018] [Indexed: 01/01/2023] Open
Abstract
Commonly consumed fruit juices possess low inhibitory activity of angiotensin I-converting enzyme (ACE), which plays central role in elevation of blood pressure. The ACE inhibitory activity of fruit-seed mixed juice may be improved via synergistic interactions. In this study, the investigated synergistic, additive, and antagonistic effects of fruit-seed combination on ACE inhibition were investigated. Thirteen fruits and 15 seeds including legumes, nuts, and cereals were combined in pairs; pear-hemp seed-pumpkin seed juice (3-mixed juice) displayed the highest ACE inhibition resulting from synergistic interactions. Additionally, nitric oxide production in human endothelial cells was promoted by 3-mixed juice. Three-mixed juice showed antioxidant activities such as DNA protective, DPPH radical scavenging, and reducing effects. These results suggested that combinations of different food categories are beneficial for improving biological functions such as vascular health. Three-mixed juice, which shows high ACE inhibitory activity, may be useful as an anti-hypertensive agent and for treating hypertension.
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Affiliation(s)
- Hye-Jung Park
- Food Research Center, Angel Co., Ltd., Busan, 46988 Korea
| | - Ji-Youn Kim
- Food Research Center, Angel Co., Ltd., Busan, 46988 Korea
| | - Hee Sook Kim
- Food Research Center, Angel Co., Ltd., Busan, 46988 Korea
| | - Sang-Hyeon Lee
- Major in Pharmaceutical Engineering, Division of Bioindustry, College of Medical and Life Sciences, Silla University, Busan, 46958 Korea
| | - Jeong Su Jang
- Food Research Center, Angel Co., Ltd., Busan, 46988 Korea
| | - Mun Hyon Lee
- Food Research Center, Angel Co., Ltd., Busan, 46988 Korea
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104
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da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity. Food Chem 2019; 289:714-722. [PMID: 30955671 DOI: 10.1016/j.foodchem.2019.03.060] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 11/28/2022]
Abstract
The objective of this study was to assess the content of bioactive compounds, organic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC 138-22 Máximo varieties grown on the 'IAC 766' and 'IAC 572' rootstocks under tropical conditions in Brazil. In general, the color attributes of the 'Isabel Precoce' juice were inferior to those of the other juices due to their low anthocyanin content. In contrast, 'IAC 138-22 Máximo' juices showed the highest content of most individual anthocyanins, flavonols, trans-resveratrol and total phenolic compounds, and thus, higher antioxidant capacity. Except for 'BRS Carmem', all the juices presented higher sugar accumulation when 'IAC 766' was used. This rootstock also contributed to the accumulation of t-resveratrol and most of individual anthocyanins in the 'IAC 138-22 Máximo' juices. However, the monomeric anthocyanin content was higher in 'BRS Carmem' juices when 'IAC 572' rootstock was used.
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Affiliation(s)
- Marlon Jocimar Rodrigues da Silva
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
| | - Carla Valéria da Silva Padilha
- Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil
| | - Marcos Dos Santos Lima
- Instituto Federal do Sertão Pernambucano, Departamento de Tecnologia em Alimentos, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Rodovia BR 428, Km 152, CP 23, CEP 56302-970 Petrolina, PE, Brazil.
| | - Waldemar Gastoni Venturini Filho
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
| | - Mara Fernandes Moura
- Centro APTA de Frutas, Instituto Agronômico, Avenida Luiz Pereira do Santos, 1500, CEP 13.214-820, Jundiaí, SP, Brazil.
| | - Marco Antonio Tecchio
- São Paulo State University (Unesp), School of Agriculture, Campus Botucatu, Avenida Universitária, n° 3780 - CEP 18610-034, Altos do Paraíso, Botucatu, SP, Brazil.
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105
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Dantas AM, Mafaldo IM, Oliveira PMDL, Lima MDS, Magnani M, Borges GDSC. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier. Food Chem 2019; 274:202-214. [DOI: 10.1016/j.foodchem.2018.08.099] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/21/2018] [Accepted: 08/21/2018] [Indexed: 12/22/2022]
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106
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Simplex-centroid design and Derringer’s desirability function approach for simultaneous separation of phenolic compounds from Mimosa scabrella Bentham honeydew honeys by HPLC/DAD. J Chromatogr A 2019; 1585:182-191. [DOI: 10.1016/j.chroma.2018.11.072] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/19/2018] [Accepted: 11/27/2018] [Indexed: 12/31/2022]
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107
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Front-face fluorescence excitation-emission matrices in combination with three-way chemometrics for the discrimination and prediction of phenolic response to vineyard agronomic practices. Food Chem 2019; 270:162-172. [DOI: 10.1016/j.foodchem.2018.07.071] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Revised: 06/08/2018] [Accepted: 07/11/2018] [Indexed: 12/20/2022]
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108
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Luciano WA, Matte TC, Portela IA, de Medeiros LL, dos Santos Lima M, Maciel JF, de Souza EL, Garcia EF, Magnani M. Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions. Food Res Int 2018; 114:159-168. [DOI: 10.1016/j.foodres.2018.08.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 07/30/2018] [Accepted: 08/02/2018] [Indexed: 12/14/2022]
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109
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Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS. Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn. Food Chem 2018; 269:157-165. [DOI: 10.1016/j.foodchem.2018.07.014] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/01/2018] [Accepted: 07/02/2018] [Indexed: 12/01/2022]
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110
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Silva GG, Dutra MDCP, de Oliveira JB, Rybka ACP, Pereira GE, Dos Santos Lima M. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices. J Food Biochem 2018; 43:e12732. [PMID: 31353539 DOI: 10.1111/jfbc.12732] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 10/03/2018] [Accepted: 10/30/2018] [Indexed: 12/11/2022]
Abstract
In this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing "Hot Press" (HP), "Hot Break" (HB), and "Cold Press" (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam presented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified in the studied juices were procyanidin B1, quercetin-3-pyranoside, chlorogenic acid, malvidin-3-glucoside, cyanidin-3-glucoside, and petunidin-3-glucoside. These were correlated by principal component analysis (PCA) with the antioxidant activity. The characteristics obtained from the different juice elaboration methods demonstrate that the HB method was responsible for the greatest extraction of bioactive compounds from the grapes. PRACTICAL APPLICATIONS: Worldwide consumption of grape juice has been increasing. The factors that have contributed to this growth include the good sensory acceptance and the nutritional appeal related to bioactive compounds. The bioactive compounds of grape juice are mainly flavonoids and phenolic acids, and several factors exert influence on the phenolic composition of this beverage, among them, the method of elaboration. The present work presents new information on the influence of grape juice processing methods on the profile of bioactive compounds of nutritional interest and contributes to improvements in the production processes of this beverage.
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Affiliation(s)
- Gildeilza Gomes Silva
- Department of Technology and Social Sciences (DTCS III), University of Bahia (UNEB), Juazeiro, Brazil
| | | | | | | | - Giuliano Elias Pereira
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa Semiárido/Uva e Vinho, Petrolina, Brazil
| | - Marcos Dos Santos Lima
- Departamento de Tecnologia em Alimentos, Instituto Federal do Sertão Pernambucano, Petrolina, Brazil
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111
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Bai S, Cui C, Liu J, Li P, Li Q, Bi K. Quantification of polyphenol composition and multiple statistical analyses of biological activity in Portuguese red wines. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3112-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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112
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Guler A, Tokusoglu O, Artik N. Alterations on phenolic compounds and antioxidant activity during sour grape juice concentrate processing. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302136] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The alterations of phenolic compounds and antioxidant capacity of sour grape juice were investigated during the concentration process stages. Phenolics and antioxidant properties of the samples changed more at the vacuum evaporation stage than that of the other stages. After evaporation, the antioxidant capacity of the samples decreased approximately between 14.2 and 17.0 % for DPPH and ABTS methods, respectively. Besides, phenolic contents also decreased approximately as 14.8%. HPLC data on phenolics of sour grape juice during concentrate processing gave 12 polyphenols, including gallic acid, (+)-catechin, (-)-epigallocatechin, vanillic acid, (-)-epigallocatechin gallate, (-)-epicatechin, caftaric acid, caffeic acid and p-coumaric acid, which were determined as 1.05-1.83 mg/100 g, 5.40-7.83 mg/100 g, 6.35-9.21 mg/100 g, 3.01-5.18 mg/100 g, 0- 1.95 mg/100 g, 2.33-3.54 mg/100 g, 12.40-37.60 mg/100 g, 1.44-2.26 mg/100 g and 0.27-0.44 mg/100 g, respectively. Ferulic, sinapic acids and quercetin were only detected at concentrate step of the sour grape juice processing and were found as 0.18 mg/100 g, 0.28 mg/100 g and 0.76 mg/100 g, respectively.
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113
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Hejniak J, Baranowska I, Stencel S, Bajkacz S. Separation and Determination of Selected Polyphenols from Medicinal Plants. J Chromatogr Sci 2018; 57:17-26. [DOI: 10.1093/chromsci/bmy075] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 06/24/2018] [Indexed: 11/14/2022]
Affiliation(s)
- Judyta Hejniak
- Department of Inorganic, Analytical Chemistry and Electrochemistry, Silesian University of Technology, 7M. Strzody Str., Gliwice, Poland
| | - Irena Baranowska
- Department of Inorganic, Analytical Chemistry and Electrochemistry, Silesian University of Technology, 7M. Strzody Str., Gliwice, Poland
| | - Sandra Stencel
- Department of Inorganic, Analytical Chemistry and Electrochemistry, Silesian University of Technology, 7M. Strzody Str., Gliwice, Poland
| | - Sylwia Bajkacz
- Department of Inorganic, Analytical Chemistry and Electrochemistry, Silesian University of Technology, 7M. Strzody Str., Gliwice, Poland
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114
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CARVALHO JCS, ROMOFF P, LANNES SCDS. Improvement of nutritional and physicochemical proprieties of milk chocolates enriched with kale (Brassica olereacea var. acephala) and grape (Vitis vinífera). FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.15018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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115
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Prudêncio Dutra MDC, de Souza JF, Viana AC, de Oliveira D, Pereira GE, dos Santos Lima M. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Food Res Int 2018; 107:613-618. [DOI: 10.1016/j.foodres.2018.03.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 03/01/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
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116
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Oiram Filho F, Alcântra DB, Rodrigues THS, Alexandre E Silva LM, de Oliveira Silva E, Zocolo GJ, de Brito ES. Development and Validation of a Reversed Phase HPLC Method for Determination of Anacardic Acids in Cashew (Anacardium occidentale) Nut Shell Liquid. J Chromatogr Sci 2018; 56:300-306. [PMID: 29300927 DOI: 10.1093/chromsci/bmx111] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Accepted: 12/06/2017] [Indexed: 11/12/2022]
Abstract
Cashew nut shell liquid (CNSL) contains phenolic lipids with aliphatic chains that are of commercial interest. In this work, a chromatographic method was developed to monitor and quantify anacardic acids (AnAc) in CNSL. Samples containing AnAc were analyzed on a high-performance liquid chromatograph coupled to a diode array detector, equipped with a reversed phase C18 (150 × 4.6 mm × 5 μm) column using acetonitrile and water as the mobile phase both acidified with acetic acid to pH 3.0 in an isocratic mode (80:20:1). The chromatographic method showed adequate selectivity, as it could clearly separate the different AnAc. To validate this method, AnAc triene was used as an external standard at seven different concentrations varying from 50 to 1,000 μg mL-1. The Student's t-test and F-test were applied to ensure high confidence for the obtained data from the analytical calibration curve. The results were satisfactory with respect to intra-day (relative standard deviation (RSD) = 0.60%) and inter-day (RSD = 0.67%) precision, linearity (y = 2,670.8x - 26,949, r2 > 0.9998), system suitability for retention time (RSD = 1.02%), area under the curve (RSD = 0.24%), selectivity and limits of detection (19.8 μg mg-1) and quantification (60.2 μg mg-1). The developed chromatographic method was applied for the analysis of different CNSL samples, and it was deemed suitable for the quantification of AnAc.
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Affiliation(s)
- Francisco Oiram Filho
- Department of Chemical Engineering, UFC, Federal University of Ceará, Campus do Pici, Bloco 709, 60455-760, Fortaleza, CE, Brazil
| | - Daniel Barbosa Alcântra
- Department of Chemistry, UFC, Federal University of Ceará, Campus do Pici, 60455-760, Fortaleza, CE, Brazil
| | | | | | | | - Guilherme Julião Zocolo
- Embrapa Agroindústria Tropical, R Dra Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil
| | - Edy Sousa de Brito
- Embrapa Agroindústria Tropical, R Dra Sara Mesquita, 2270, Pici, 60511-110, Fortaleza, CE, Brazil
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117
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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.017] [Citation(s) in RCA: 109] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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118
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Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-017-9172-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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119
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Docampo M, Olubu A, Wang X, Pasinetti G, Dixon RA. Glucuronidated Flavonoids in Neurological Protection: Structural Analysis and Approaches for Chemical and Biological Synthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7607-7623. [PMID: 28789524 PMCID: PMC5954986 DOI: 10.1021/acs.jafc.7b02633] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Both plant and mammalian cells express glucuronosyltransferases that catalyze glucuronidation of polyphenols such as flavonoids and other small molecules. Oral administration of select polyphenolic compounds leads to the accumulation of the corresponding glucuronidated metabolites at μM and sub-μM concentrations in the brain, associated with amelioration of a range of neurological symptoms. Determining the mechanisms whereby botanical extracts impact cognitive wellbeing and psychological resiliency will require investigation of the modes of action of the brain-targeted metabolites. Unfortunately, many of these compounds are not commercially available. This article describes the latest approaches for the analysis and synthesis of glucuronidated flavonoids. Synthetic schemes include both standard organic synthesis, semisynthesis, enzymatic synthesis and use of synthetic biology utilizing heterologous enzymes in microbial platform organisms.
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Affiliation(s)
- Maite Docampo
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, USA
| | - Adiji Olubu
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, USA
| | - Xiaoqiang Wang
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, USA
| | - Giulio Pasinetti
- Department of Psychiatry, The Mount Sinai School of Medicine, One Gustave L. Levy Place, Box 1230, New York, NY 10029, USA
| | - Richard A Dixon
- BioDiscovery Institute and Department of Biological Sciences, University of North Texas, Denton, TX, USA
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