1
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Sibanda N, Pfukwa H, Bungu PE, Pasch H. Advanced tools for molecular characterization of bio-based and biodegradable polymers. Anal Bioanal Chem 2024; 416:3665-3675. [PMID: 38517490 PMCID: PMC11180630 DOI: 10.1007/s00216-024-05255-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/08/2024] [Accepted: 03/12/2024] [Indexed: 03/24/2024]
Abstract
Bio-based and biodegradable materials play a vital role in a sustainable and green economy. These materials must exhibit properties that are similar to or better than the properties of oil- or coal-based materials and require sophisticated synthesis technologies and detailed knowledge of structure-property correlations. For comprehensive molecular structure elucidation, advanced analytical methods, including coupled and hyphenated techniques that combine advanced fractionation and information-rich spectroscopic detectors, are an indispensable tool. One important tool for fractionating complex polymers regarding molecular size is size exclusion chromatography. For fractionating polymers with regard to chemical composition, solvent (or temperature) gradient HPLC has been developed. The combination of different liquid chromatography methods in comprehensive two-dimensional HPLC setups is another important tool. Today, a toolbox of HPLC methods is in place that enables the fractionation of complex bio-based and biodegradable polymers according to the most important molecular parameters including molecular size, composition, functionality, and branching. Here, an overview of the different techniques and some major applications is presented. Some representative developments in the field are discussed, and different techniques, experimental protocols, and applications are highlighted.
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Affiliation(s)
- Ndumiso Sibanda
- Department of Chemistry and Polymer Science, University of Stellenbosch, Stellenbosch, 7602, South Africa
| | - Helen Pfukwa
- Department of Chemistry and Polymer Science, University of Stellenbosch, Stellenbosch, 7602, South Africa
| | - Paul Eselem Bungu
- Department of Correlative Characterization, Institute of Functional Materials for Sustainability, Helmholtz Center Hereon, Kantstrasse 55, 14513, Teltow, Germany
| | - Harald Pasch
- Department of Correlative Characterization, Institute of Functional Materials for Sustainability, Helmholtz Center Hereon, Kantstrasse 55, 14513, Teltow, Germany.
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2
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Azevedo J, Oliveira J, Cruz L, Mateus N, de Freitas V. Identification and structural characterization of a novel (+)-catechin-caffeic acid adduct present in wines. Food Chem 2024; 442:138480. [PMID: 38241993 DOI: 10.1016/j.foodchem.2024.138480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/22/2023] [Accepted: 01/15/2024] [Indexed: 01/21/2024]
Abstract
A new compound with a molecular ion mass of m/z 467 in the negative ion mode was found to occur in a white wine aged 30 months in bottle. In this latter, fragment ions compatible with the loss of a carboxylic acid (-44 a.m.u.), a caffeic acid unit (-178 a.m.u.), and a Retro-Diels Alder (-152 a.m.u.) were observed. The present work reports the synthesis of a (+)-catechin-caffeic acid adduct resulting from the condensation reaction between caffeic acid and (+)-catechin. The structural characterization by NMR showed that this adduct is formed by the linkage between carbon 8 at ring A from (+)-catechin and carbon 9 from caffeic acid. In addition, the similarity in the HPLC retention time and UV-Visible spectra of the synthesized compound with the one detected in white wine and the bottling experiments, confirms the presence of this novel (+)-catechin-derived compound in those matrices.
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Affiliation(s)
- Joana Azevedo
- LAQV-REQUIMTE/FCUP - Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV-REQUIMTE/FCUP - Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Luís Cruz
- LAQV-REQUIMTE/FCUP - Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE/FCUP - Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE/FCUP - Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
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3
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Kempf K, Capello Y, Melhem R, Lescoat C, Kempf O, Cornu A, Fremaux I, Chaignepain S, Groppi A, Nikolski M, Deffieux D, Génot E, Quideau S. Systemic Convergent Multitarget Interactions of Plant Polyphenols Revealed by Affinity-Based Protein Profiling of Bone Cells Using C-Glucosidic Vescal(ag)in-Bearing Chemoproteomic Probes. ACS Chem Biol 2023; 18:2495-2505. [PMID: 37948120 DOI: 10.1021/acschembio.3c00440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
The ellagitannins vescalagin and vescalin, known as actin-dependent inhibitors of osteoclastic bone resorption, were mounted onto chemical probes to explore their interactions with bone cell proteins by means of affinity-based chemoproteomics and bioinformatics. The chemical reactivity of the pyrogallol units of these polyphenols toward oxidation into electrophilic ortho-quinones was exploited using NaIO4 to promote the covalent capture of target proteins, notably those expressed at lower abundance and those interacting with polyphenols at low-to-moderate levels of affinity. Different assays revealed the multitarget nature of both ellagitannins, with 100-370 statistically significant proteins captured by their corresponding probes. A much higher number of proteins were captured from osteoclasts than from osteoblasts. Bioinformatic analyses unveiled a preference for the capture of proteins having phosphorylated ligands and GTPase regulators and enabled the identification of 33 potential target proteins with systemic relevance to osteoclast differentiation and activity, as well as to the regulation of actin dynamics.
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Affiliation(s)
- Karl Kempf
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
- Department of Safety and Quality of Meat, Max Rubner-Institut (MRI), E.-C.-Baumann-Straße 20, 95326 Kulmbach, Germany
| | - Yoan Capello
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
| | - Rana Melhem
- Univ. Bordeaux, Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), 2 Rue Robert Escarpit, 33607 Pessac, Cedex, France
| | - Claire Lescoat
- Univ. Bordeaux, IBGC (CNRS-UMR 5095), Centre de Bioinformatique de Bordeaux, 146 Rue Léo Saignat, 33076 Bordeaux, Cedex, France
| | - Oxana Kempf
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
| | - Anaëlle Cornu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
| | - Isabelle Fremaux
- Univ. Bordeaux, Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), 2 Rue Robert Escarpit, 33607 Pessac, Cedex, France
| | - Stéphane Chaignepain
- Univ. Bordeaux, CBMN (CNRS-UMR 5248), Centre de Génomique Fonctionnelle de Bordeaux, 146 Rue Léo Saignat, 33076 Bordeaux, Cedex, France
| | - Alexis Groppi
- Univ. Bordeaux, IBGC (CNRS-UMR 5095), Centre de Bioinformatique de Bordeaux, 146 Rue Léo Saignat, 33076 Bordeaux, Cedex, France
| | - Macha Nikolski
- Univ. Bordeaux, IBGC (CNRS-UMR 5095), Centre de Bioinformatique de Bordeaux, 146 Rue Léo Saignat, 33076 Bordeaux, Cedex, France
| | - Denis Deffieux
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
| | - Elisabeth Génot
- Univ. Bordeaux, Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), 2 Rue Robert Escarpit, 33607 Pessac, Cedex, France
| | - Stéphane Quideau
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 Cours de la Libération, 33405 Talence, Cedex, France
- Institut Universitaire de France, 1 Rue Descartes, 75231 Paris, Cedex 05, France
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4
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Gabler AM, Kreißl J, Schweiger J, Frank O, Dawid C. NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18466-18477. [PMID: 37970809 DOI: 10.1021/acs.jafc.3c04015] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2023]
Abstract
The aroma of red wine is suggested to be influenced by interactions with nonvolatile polymers. To investigate this aroma binding effect in red wine, the key aroma compounds of a Primitivo red wine were quantified using GC-MS and an aroma recombinant with 27 odorants was prepared. In sensory experiments, an overall strong effect on the odor perception of the aroma recombinant was observed when high-molecular-weight (HMW) polymers of Primitivo red wine were added. An 1H NMR-based approach was developed to get an insight into the molecular mechanisms of this aroma binding effect in red wine. Evaluation of qualitative changes in the NMR spectra and quantitative time-dependent measurements revealed a clear distinction between different molecular interaction types: (i) no interactions for esters, alcohols, furanones, ketones, and C13-norisoprenoids, (ii, iii) noncovalent interactions for acids, aldehydes, and lactones, and (iv) π-π interactions for pyrazines and phenols. Additionally, the influence of the molecular weight of polymers was evaluated, where the HMW fraction 30-50 kDa showed the highest interaction activity, for example for π-π interactions. Based on these results, the new approach allowed the direct analysis of noncovalent interactions between odorants and HMW polymers and therefore allowed for the first time the description of the aroma binding effect on a molecular basis.
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Affiliation(s)
- Anna Maria Gabler
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Johanna Kreißl
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Julia Schweiger
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
- Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising Germany
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5
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Grzelczyk J, Pérez-Sánchez H, Carmena-Bargueño M, Oracz J, Budryn G. Effects of In Vitro Digestion of Polyphenols from Coffee on Binding Parameters to Human Topoisomerase II α. Molecules 2023; 28:5996. [PMID: 37630250 PMCID: PMC10457778 DOI: 10.3390/molecules28165996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Type II topoisomerase (TOPII) is an enzyme that influences the topology of DNA. DNA breaks generated by TOPII may result in mutagenic or cytotoxic changes in cancer cells. In this study, we characterized interactions of TOPIIα with coffee extracts and individual chlorogenic acids (CHAs) from the extracts by performing isothermal titration calorimetry (ITC) and molecular docking (MD) simulations. The study showed that the highest affinity to TOPIIα was found in green coffee (ΔG = -38.23 kJ/mol) and monochlorogenic acids fraction of coffee extracts (ΔG = -35.80 kJ/mol), resulting from the high content of polyphenols, such as CHAs, which can bind to the enzyme in the active site. Coffee extracts and their fractions maintained a high affinity for TOPIIα after simulated digestion in the presence of probiotic bacteria. It can be concluded that coffee may be a potential TOPIIα inhibitor considered as a functional food for cancer prevention.
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Affiliation(s)
- Joanna Grzelczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland;
| | - Horacio Pérez-Sánchez
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Engineering Department, UCAM Universidad Católica de Murcia, Guadalupe, 30107 Murcia, Spain; (H.P.-S.); (M.C.-B.)
| | - Miguel Carmena-Bargueño
- Structural Bioinformatics and High-Performance Computing Research Group (BIO-HPC), Computer Engineering Department, UCAM Universidad Católica de Murcia, Guadalupe, 30107 Murcia, Spain; (H.P.-S.); (M.C.-B.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland;
| | - Grażyna Budryn
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 90-537 Lodz, Poland;
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6
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The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 2023; 28:molecules28020620. [PMID: 36677678 PMCID: PMC9866382 DOI: 10.3390/molecules28020620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/30/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
The production of some alcoholic beverages very often requires the use of wood from various tree species to improve the quality parameters (smell, taste, and color) of the drink. The review discusses the types of wood used in the production of wines, beers, and flavored vodkas. Changes occurring in wood during the process of toasting barrels or wood chips are described. The compounds derived from wood that shape the aroma, taste, and color of alcoholic beverages are presented. Depending on their origin, they were classified into compounds naturally occurring in wood and those formed as a result of the thermal treatment of wood. Next, the influence of the presence of wood on the quality of alcoholic beverages was described, with particular emphasis on wine, beer, whisky, and brandy. The final part of the article presents innovative techniques using wood to impart qualitative features to alcoholic beverages.
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7
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Orabi MAA, Orabi EA, Abdel-Sattar ES, English AM, Hatano T, Elimam H. Structural determination and anticholinesterase assay of C-glycosidic ellagitannins from Lawsonia inermis leaves: A study supported by DFT calculations and molecular docking. Fitoterapia 2023; 164:105360. [PMID: 36423882 DOI: 10.1016/j.fitote.2022.105360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/18/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022]
Abstract
An ellagitannin monomer, lythracin M (1), and a dimer, lythracin D (2), along with eight known monomers (3-10) were isolated from Lawsonia inermis (Lythraceae) leaves. Lythracin M (1) is a C-glycosidic ellagitannin with a flavogallonyl dilactone moiety that participates in the creation of a γ-lactone ring with the anomeric carbon of the glucose core. Lythracin D (2) was determined as an atropisomer of the reported lythcarin D. These newly discovered structures (1 and 2) were determined by intensive spectroscopic experiments and by comparing DFT-calculated 1H1H coupling, 1H NMR chemical shifts, and ECD data with experimental values. The anti-acetylcholinesterase assay of the compounds 1-10 revealed that the C-1 ellagitannin epimers [casuarinin (7; IC50 = 34 ± 2 nM) and stachyurin (8; IC50 = 56 ± 3 nM)], and the new dimer (2; IC50 = 61 ± 4 nM) possess enzyme inhibitory effects comparable to the reference drug (donepezil, IC50 = 44 ± 3 nM). Molecular docking of compounds 1-10 with AChE identified the free galloyl moiety as an important pharmacophore in the anticholinesterase activity of tannins.
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Affiliation(s)
- Mohamed A A Orabi
- Department of Pharmacognosy, College of Pharmacy, Najran University, Najran 55461, Saudi Arabia.
| | - Esam A Orabi
- Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street West, Montréal, Québec H4B 1R6, Canada
| | - El-Shaymaa Abdel-Sattar
- Department of Medical Microbiology and Immunology, Faculty of Pharmacy, South Valley University, Qena 83523, Egypt
| | - Ann M English
- Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street West, Montréal, Québec H4B 1R6, Canada
| | - Tsutomu Hatano
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Tsushima, Kita-Ku, Okayama 700-8530, Japan
| | - Hanan Elimam
- Department of Biochemistry, Faculty of Pharmacy, University of Sadat City, Sadat City 32958, Egypt; Department of Biochemistry, Faculty of Pharmacy, Sinai University, Kantara, Egypt
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8
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Alcalde-Eon C, Escribano-Bailón MT, García-Estévez I. Role of Oak Ellagitannins in the Synthesis of Vitisin A and in the Degradation of Malvidin 3- O-Glucoside: An Approach in Wine-Like Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13049-13061. [PMID: 35438989 PMCID: PMC9585584 DOI: 10.1021/acs.jafc.2c00615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Recent studies highlight the influence that oak ellagitannins can have on wine astringency and color. Direct reactions between flavanols or anthocyanins with vescalagin have been reported to occur, but participation of these compounds in the formation of other types of derivatives has only been suggested but not demonstrated. This study aims at evaluating, in wine-like model systems, the possible different roles of the main oak ellagitannins, castalagin and vescalagin, alone or combined, in the synthesis of vitisin A and in the degradation of malvidin 3-O-glucoside. In the presence of pyruvic acid, the anthocyanin disappeared mainly as a result of the synthesis of vitisin A, whereas in its absence, degradation reactions prevailed. In general, ellagitannins increased the synthesis of vitisin A, decreased the total content of degradation products, and changed the degradation profile, with differences observed between castalagin and vescalagin. The results of the study revealed that the fate of malvidin 3-O-glucoside is conditioned by the presence of ellagitannins.
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9
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Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
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Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
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10
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Azevedo J, Lopes P, Mateus N, de Freitas V. Cork, a Natural Choice to Wine? Foods 2022; 11:foods11172638. [PMID: 36076822 PMCID: PMC9455254 DOI: 10.3390/foods11172638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.
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Affiliation(s)
- Joana Azevedo
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
- Correspondence:
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11
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Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds. Food Chem 2022; 384:132307. [DOI: 10.1016/j.foodchem.2022.132307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 11/22/2022]
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12
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Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment. Food Chem 2022; 377:131963. [PMID: 35008026 DOI: 10.1016/j.foodchem.2021.131963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/01/2021] [Accepted: 12/25/2021] [Indexed: 11/04/2022]
Abstract
Enjoying a glass of spirits can be one of the delights of life. While it is well known that their taste improves during barrel aging, the molecular explanations of this phenomenon remain largely unknown. The present work aimed at searching for taste-active compounds formed in spirits during aging. An untargeted metabolomic approach using HRMS was applied on "eau-de-vie" of cognac. A fractionation protocol was then performed on brandies to isolate a targeted compound. By using HRMS and NMR, its structure was elucidated for the first time. This new ellagitannin, called brandy tannin A, considerably increased the sweetness of spirits at 2 mg/L. After development of an LC-HRMS quantitation method, it was assayed in various spirits and was detected mainly in cognacs up to 7 mg/L. These findings demonstrate the sensory contribution of this compound and more generally the relevance of combining metabolomics and separative techniques to purify new taste-active compounds.
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13
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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Hydrolyzable tannins (ellagitannins), flavonoids, pentacyclic triterpenes and their glycosides in antimycobacterial extracts of the ethnopharmacologically selected Sudanese medicinal plant Combretum hartmannianum Schweinf. Biomed Pharmacother 2021; 144:112264. [PMID: 34624680 DOI: 10.1016/j.biopha.2021.112264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/14/2021] [Accepted: 09/27/2021] [Indexed: 12/26/2022] Open
Abstract
In Sudanese traditional medicine, decoctions, macerations, and tonics of the stem and root of Combretum hartmannianum are used for the treatment of persistent cough, a symptom that could be related to tuberculosis (TB). To verify these traditional uses, extracts from the stem wood, stem bark, and roots of C. hartmannianum were screened for their growth inhibitory effects against Mycobacterium smegmatis ATCC 14468. Methanol Soxhlet and ethyl acetate extracts of the root gave the strongest effects (MIC 312.5 and 625 µg/ml, respectively). HPLC-UV/DAD and UHPLC/QTOF-MS analysis of the ethyl acetate extract of the root led to the detection of 54 compounds, of which most were polyphenols and many characterized for the first time in C. hartmannianum. Among the major compounds were terflavin B and its two isomers, castalagin, corilagin, tellimagrandin I and its derivative, (S)-flavogallonic acid dilactone, punicalagin, and methyl-ellagic acid xylopyranoside. In addition, di-, tri- and tetra-galloyl glucose, combregenin, terminolic acid, cordifoliside D, luteolin, and quercetin-3-O-galactoside-7-O-rhamnoside-(2→1)-O-β-D-arabinopyranoside were characterized. Luteolin gave better growth inhibition against M. smegmatis (MIC 250 µg/ml) than corilagin, ellagic acid, and gallic acid (MIC 500-1000 µg/ml). Our study justifies the use of C. hartmannianum in Sudanese folk medicine against prolonged cough that could be related to TB infection. This study demonstrates that C. hartmannianum should be explored further for new anti-TB drug scaffolds and antibiotic adjuvants.
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Two new C-glycosidic ellagitannins and accompanying tannins from Lawsonia inermis leaves and their cytotoxic effects. Fitoterapia 2021; 153:104925. [PMID: 33984438 DOI: 10.1016/j.fitote.2021.104925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/05/2021] [Accepted: 05/07/2021] [Indexed: 11/21/2022]
Abstract
Investigation on tannins having antitumor properties led to the isolation of two new C-glycosidic ellagitannins (1 and 2) along with seven known ellagitannins (3-9) and a related polyphenolic constituent (10) from Lawsonia inermis leaves. Our intensive HRESIMS, 1D and 2D NMR, and ECD spectroscopic studies of new tannins have shown that one (1) has a monomer structure of C-glycosidic tannin, and the other (2) has a dimeric structure of 2,3-O-hexahydroxydiphenoyl glucopyranose and a C-glycosidic tannin. Among the known compounds, one (3) is a C-glycosidic tannin that was isolated first of all from nature, five were C-glycosidic tannins, vescalagin (4), 1-O-methylvescalagin (5), castalagin (6), stachyurin (7), and casuarinin (8), and one was an O-glycosidic ellagitannin, tellimagrandin II (9). The remaining phenolic constituent from the leaves was identified as valoneic acid dilactone (10). The ellagitannins 1, and 3-9 demonstrated noticeable cytotoxicity on human oral squamous cell carcinoma cell lines (HSC-2, HSC-4, and Ca9-22), and lower effects on human oral normal cells (HGF, HPC, and HPLF). Tellimagrandin II (9) had the highest tumor-specific cytotoxicity, and also cleaved poly (ADP-ribose) polymerase 1 in HSC-2 cells. These findings showed that L. inermis ellagitannins may be a candidate for the production of anti-oral cancer materials.
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Pinto G, De Pascale S, Aponte M, Scaloni A, Addeo F, Caira S. Polyphenol Profiling of Chestnut Pericarp, Integument and Curing Water Extracts to Qualify These Food By-Products as a Source of Antioxidants. Molecules 2021; 26:molecules26082335. [PMID: 33920529 PMCID: PMC8073822 DOI: 10.3390/molecules26082335] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/11/2021] [Accepted: 04/13/2021] [Indexed: 01/19/2023] Open
Abstract
Plant polyphenols have beneficial antioxidant effects on human health; practices aimed at preserving their content in foods and/or reusing food by-products are encouraged. The impact of the traditional practice of the water curing procedure of chestnuts, which prevents insect/mould damage during storage, was studied to assess the release of polyphenols from the fruit. Metabolites extracted from pericarp and integument tissues or released in the medium from the water curing process were analyzed by matrix-assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) and electrospray-quadrupole-time of flight-mass spectrometry (ESI-qTOF-MS). This identified: (i) condensed and hydrolyzable tannins made of (epi)catechin (procyanidins) and acid ellagic units in pericarp tissues; (ii) polyphenols made of gallocatechin and catechin units condensed with gallate (prodelphinidins) in integument counterparts; (iii) metabolites resembling those reported above in the wastewater from the chestnut curing process. Comparative experiments were also performed on aqueous media recovered from fruits treated with processes involving: (i) tap water; (ii) tap water containing an antifungal Lb. pentosus strain; (iii) wastewater from a previous curing treatment. These analyses indicated that the former treatment determines a 6–7-fold higher release of polyphenols in the curing water with respect to the other ones. This event has a negative impact on the luster of treated fruits but qualifies the corresponding wastes as a source of antioxidants. Such a phenomenon does not occur in wastewater from the other curing processes, where the release of polyphenols was reduced, thus preserving the chestnut’s appearance. Polyphenol profiling measurements demonstrated that bacterial presence in water hampered the release of pericarp metabolites. This study provides a rationale to traditional processing practices on fruit appearance and qualifies the corresponding wastes as a source of bioactive compounds for other nutraceutical applications.
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Affiliation(s)
- Gabriella Pinto
- Department of Chemical Sciences, University of Naples “Federico II”, via Cintia, 80126 Naples, Italy;
| | - Sabrina De Pascale
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, via Argine 1085, 80147 Naples, Italy; (S.D.P.); (A.S.)
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli “Federico II”, via Università 100, Parco Gussone, 80055 Portici, Italy; (M.A.); (F.A.)
| | - Andrea Scaloni
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, via Argine 1085, 80147 Naples, Italy; (S.D.P.); (A.S.)
| | - Francesco Addeo
- Dipartimento di Agraria, Università degli Studi di Napoli “Federico II”, via Università 100, Parco Gussone, 80055 Portici, Italy; (M.A.); (F.A.)
| | - Simonetta Caira
- Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, via Argine 1085, 80147 Naples, Italy; (S.D.P.); (A.S.)
- Correspondence:
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Delannoy López DM, Tran DT, Viault G, Dairi S, Peixoto PA, Capello Y, Minder L, Pouységu L, Génot E, Di Primo C, Deffieux D, Quideau S. Real-Time Analysis of Polyphenol-Protein Interactions by Surface Plasmon Resonance Using Surface-Bound Polyphenols. Chemistry 2021; 27:5498-5508. [PMID: 33443311 DOI: 10.1002/chem.202005187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Indexed: 11/11/2022]
Abstract
A selection of bioactive polyphenols of different structural classes, such as the ellagitannins vescalagin and vescalin, the flavanoids catechin, epicatechin, epigallocatechin gallate (EGCG), and procyanidin B2, and the stilbenoids resveratrol and piceatannol, were chemically modified to bear a biotin unit for enabling their immobilization on streptavidin-coated sensor chips. These sensor chips were used to evaluate in real time by surface plasmon resonance (SPR) the interactions of three different surface-bound polyphenolic ligands per sensor chip with various protein analytes, including human DNA topoisomerase IIα, flavonoid leucoanthocyanidin dioxygenase, B-cell lymphoma 2 apoptosis regulator protein, and bovine serum albumin. The types and levels of SPR responses unveiled major differences in the association, or lack thereof, and dissociation between a given protein analyte and different polyphenolic ligands. Thus, this multi-analysis SPR technique is a valuable methodology to rapidly screen and qualitatively compare various polyphenol-protein interactions.
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Affiliation(s)
| | - Dong Tien Tran
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Guillaume Viault
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Sofiane Dairi
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | | | - Yoan Capello
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Laëtitia Minder
- INSERM, CNRS, IECB (US001, UMS 3033), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Laurent Pouységu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Elisabeth Génot
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Carmelo Di Primo
- INSERM, CNRS (U1212, UMR 5320), IECB, Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Denis Deffieux
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Stéphane Quideau
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France.,Institut Universitaire de France, 1 rue Descartes, 75231, Paris Cedex 05, France
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Prat-García S, Oliveira J, del Alamo-Sanza M, de Freitas V, Nevares I, Mateus N. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels. Molecules 2020; 26:molecules26010064. [PMID: 33375614 PMCID: PMC7794814 DOI: 10.3390/molecules26010064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 11/19/2022] Open
Abstract
The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.
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Affiliation(s)
- Samanta Prat-García
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
| | - Joana Oliveira
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
| | - Maria del Alamo-Sanza
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
- Correspondence: (M.d.A.-S.); (N.M.)
| | - Victor de Freitas
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
| | - Ignacio Nevares
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
| | - Nuno Mateus
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
- Correspondence: (M.d.A.-S.); (N.M.)
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Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
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Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
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Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review. Molecules 2020; 25:molecules25061474. [PMID: 32214037 PMCID: PMC7146178 DOI: 10.3390/molecules25061474] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/16/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.
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Wakamatsu H, Matsuo Y, Omar M, Saito Y, Nishida K, Tanaka T. Oxidation of the Oak Ellagitannin, Vescalagin. JOURNAL OF NATURAL PRODUCTS 2020; 83:413-421. [PMID: 32004001 DOI: 10.1021/acs.jnatprod.9b00917] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Vescalagin (1) is a major ellagitannin from young spring leaves of Quercus glauca; however, the amount of 1 decreases as the leaves mature with a concomitant rise in the levels of catechin (3) and procyanidins. In this report, the chemical mechanism responsible for the degradation of 1 was investigated. In vitro model experiments indicated that initially a polyphenol oxidase oxidizes the catechin B-ring, and the resulting catechin o-quinone oxidizes one of the pyrogallol rings of 1 to give a cyclopenten-1,2-dione-type product 4. The presence of 4 in young oak leaves was confirmed by the detection of 4 and its quinoxaline derivative 4a. Furthermore, it was demonstrated that the cyclopenten-1,2-dione moiety of 4 nonenzymatically reacted with the catechin A-ring to yield the conjugate 5. Similar conjugations probably occur with procyanidins; thus, these reactions are possibly responsible for the decrease in the levels of 1 in leaves. The same cyclopenten-1,2-dione product 4 was also generated by treatment of 1 with a wood-rotting mushroom, Lentinula edodes, and further oxidative cleavage of a second pyrogallol ring of 4 was also observed. The results indicate the presence of a common degradation mechanism of 1 by plants and microbes.
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Affiliation(s)
- Hatsumi Wakamatsu
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences , Nagasaki University , 1-14 Bunkyo-Machi , Nagasaki 852-8521 , Japan
- Department of Pharmaceutics, Graduate School of Biomedical Sciences , Nagasaki University , 1-7-1 Sakamoto , Nagasaki 852-8501 , Japan
| | - Yosuke Matsuo
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences , Nagasaki University , 1-14 Bunkyo-Machi , Nagasaki 852-8521 , Japan
| | - Mohamed Omar
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences , Nagasaki University , 1-14 Bunkyo-Machi , Nagasaki 852-8521 , Japan
| | - Yoshinori Saito
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences , Nagasaki University , 1-14 Bunkyo-Machi , Nagasaki 852-8521 , Japan
| | - Koyo Nishida
- Department of Pharmaceutics, Graduate School of Biomedical Sciences , Nagasaki University , 1-7-1 Sakamoto , Nagasaki 852-8501 , Japan
| | - Takashi Tanaka
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences , Nagasaki University , 1-14 Bunkyo-Machi , Nagasaki 852-8521 , Japan
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Sekowski S, Buczkowski A, Palecz B, Abdulladjanova N. Inhibitory effect of Euphorbia tannins on α-synuclein aggregation in aqueous solutions. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2019.112112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Vivas N, Vivas de Gaulejac N, Bourden-Nonier MF, Mouche C, Rossy C. Extraction of phenolics from new oak casks during spirit maturation: impact on spirit colour. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.586] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nicolas Vivas
- Demptos Research Center; Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | - Nathalie Vivas de Gaulejac
- Demptos Research Center; Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | | | - Claire Mouche
- Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
| | - Cybille Rossy
- Université de Bordeaux; ISM, CESAMO, 351 cours de la Libération 33405 Talence France
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C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition. Food Chem 2019; 313:126099. [PMID: 31927321 DOI: 10.1016/j.foodchem.2019.126099] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/19/2019] [Accepted: 12/22/2019] [Indexed: 12/13/2022]
Abstract
Diabetes mellitus is a metabolic disorder characterized by hyperglycemia, which can be counteracted by inhibition of α-glucosidase and α-amylase, both involved in the carbohydrate metabolism. Fourteen C-glucosidic ellagitannins and three galloylated glucoses were studied as potential α-glucosidase and α-amylase inhibitors. Most of the compounds were found to be moderate inhibitors of α-amylase, but potent inhibitors of α-glucosidase, showing low-micromolar IC50 values, far lower than that of the antidiabetic drug acarbose. This selectivity can be an advantage for their possible application as functional food ingredients with anti-diabetic properties because strong α-amylase inhibition generally causes undesired side effects. The best inhibitors were selected for further studies. Intrinsic fluorescence measurements confirmed their high affinity towards α-glucosidase, highlighting a static quenching mechanism. Circular dichroism measurements and kinetics of inhibition indicated that the most active C-glucosidic ellagitannin roburin D (RobD) is a competitive inhibitor, whereas α-pentagalloylglucose (α-PGG) acts as a mixed-type inhibitor.
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Venter P, Causon T, Pasch H, de Villiers A. Comprehensive analysis of chestnut tannins by reversed phase and hydrophilic interaction chromatography coupled to ion mobility and high resolution mass spectrometry. Anal Chim Acta 2019; 1088:150-167. [PMID: 31623711 DOI: 10.1016/j.aca.2019.08.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 06/29/2019] [Accepted: 08/16/2019] [Indexed: 12/16/2022]
Abstract
In this study, we report a methodology based on reversed phase LC (RP-LC) and hydrophilic interaction chromatography (HILIC) separations coupled to ion mobility (IM) and high resolution mass spectrometry (HR-MS) for the detailed analysis of hydrolysable tannins. The application of this approach to the analysis of an industrial chestnut (Castanea sativa, wood chips) tannin extract is demonstrated. A total of 38 molecular species, including a large number or isomers, were identified in this sample based on HR-MS(E) and UV absorption spectral information as well as retention behaviour in both separation modes. In total, 128 and 90 isomeric species were resolved by RP- and HILIC-LC-IM-TOF-MS, respectively. The combination of low- and high collision energy mass spectral data with complementary chromatographic separations allowed tentative and putative identification of twenty molecular species, comprising 78 isomers, in chestnut for the first time. Ion mobility resolved six new dimeric and trimeric vescalagin conformers with unique arrival (drift) times, including new conformers of roburin A-D which were not separated using either RP-LC or HILIC. HILIC was found to be the preferred separation mode for the analysis of vescalagin derivatives, while RP-LC is preferred for the analysis of ellagitannins with a cyclic glucose core. For the complete separation of the galloyl glucose species, comprehensive HILIC × RP-LC separation would be required.
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Affiliation(s)
- Pieter Venter
- Stellenbosch University, Department of Chemistry and Polymer Science, Private Bag X1, Matieland, 7602, South Africa
| | - Tim Causon
- University of Natural Resources and Life Sciences (BOKU), Department of Chemistry, Division of Analytical Chemistry, Vienna, Austria
| | - Harald Pasch
- Stellenbosch University, Department of Chemistry and Polymer Science, Private Bag X1, Matieland, 7602, South Africa
| | - André de Villiers
- Stellenbosch University, Department of Chemistry and Polymer Science, Private Bag X1, Matieland, 7602, South Africa.
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Pizzi A. Tannins: Prospectives and Actual Industrial Applications. Biomolecules 2019; 9:E344. [PMID: 31387308 PMCID: PMC6723084 DOI: 10.3390/biom9080344] [Citation(s) in RCA: 103] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/29/2019] [Accepted: 08/03/2019] [Indexed: 11/17/2022] Open
Abstract
The origin of tannins, their historical evolution, their different types, and their applications are described. Old and established applications are described, as well as the future applications which are being developed at present and that promise to have an industrial impact in the future. The chemistry of some of these applications is discussed where it is essential to understand the tannins and their derivates role. The essential points of each application, their drawbacks, and their chance of industrial application are briefly discussed. The article presents historical applications of tannins, such as leather, or traditional medicine, and more recent applications.
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Affiliation(s)
- Antonio Pizzi
- LERMAB-ENSTIB, University of Lorraine, 27 rue Philippe Seguin, 88000 Epinal, France.
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27
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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle. Biomolecules 2019; 9:biom9080316. [PMID: 31362436 PMCID: PMC6722981 DOI: 10.3390/biom9080316] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 07/23/2019] [Accepted: 07/26/2019] [Indexed: 11/17/2022] Open
Abstract
During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine's organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.
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28
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Jordão AM, Lozano V, González-SanJosé ML. Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions. Foods 2019; 8:foods8070254. [PMID: 31336959 PMCID: PMC6678737 DOI: 10.3390/foods8070254] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 11/16/2022] Open
Abstract
There is restricted knowledge about the potential impact of the use of different wood species on color and anthocyanin changes during the red wine aging process. This lack of knowledge is even greater when no oak wood species are used. Thus, the aim of this study was to carry out a comparative analysis of the impact of wood chip extracts from oak, acacia, and cherry species on the color characteristics and anthocyanins changes using synthetic wine solutions. In this context, several methodologies were used to quantify, color, and anthocyanins changes during the aging time studied. The results indicated that the contact between wood chip extracts and grape skin isolated anthocyanin extracts induced a decrease of color intensity (particularly red color), and the anthocyanin content in the different experimental synthetic wine solutions studied. All chromatic modifications are potentially detected by human eyes because ΔE values were much higher than 3 CIELab units. These tendencies seem to be independent of the wood species used, but are more pronounced for higher contact time between wood chip extracts and anthocyanins. The obtained results may contribute to a better understanding of the chromatic changes of red wines when aged in contact with different wood chip species.
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Affiliation(s)
- António M Jordão
- Polytechnic Institute of Viseu, Agrarian Higher School, Department of Food Industries, 3500-606 Viseu, Portugal.
- Chemistry Research Centre (CQ-VR), 5001-801 Vila Real, Portugal.
| | - Virginia Lozano
- University of Burgos, Department of Food Science and Biotechnology, 09001 Burgos, Spain
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29
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Bentley J, Moore JP, Farrant JM. Metabolomic Profiling of the Desiccation-Tolerant Medicinal Shrub Myrothamnus flabellifolia Indicates Phenolic Variability Across Its Natural Habitat: Implications for Tea and Cosmetics Production. Molecules 2019; 24:E1240. [PMID: 30934961 PMCID: PMC6479747 DOI: 10.3390/molecules24071240] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 03/13/2019] [Accepted: 03/17/2019] [Indexed: 11/17/2022] Open
Abstract
The leaves and twigs of the desiccation-tolerant medicinal shrub Myrothamnus flabellifolia are harvested for use in traditional and commercial teas and cosmetics due to their phenolic properties. The antioxidant and pharmacological value of this plant has been widely confirmed; however, previous studies typically based their findings on material collected from a single region. The existence of phenolic variability between plants from different geographical regions experiencing different rainfall regimes has thus not been sufficiently evaluated. Furthermore, the anthocyanins present in this plant have not been assessed. The present study thus used an untargeted liquid chromatography-tandem-mass spectrometry approach to profile phenolics in M. flabellifolia material collected from three climatically distinct (high, moderate, and low rainfall) regions representing the western, southern, and eastern extent of the species range in southern Africa. Forty-one putative phenolic compounds, primarily flavonoids, were detected, nine of which are anthocyanins. Several of these compounds are previously unknown from M. flabellifolia. Using multivariate statistics, samples from different regions could be distinguished by their phenolic profiles, supporting the existence of regional phenolic variability. This study indicates that significant phenolic variability exists across the range of M. flabellifolia, which should inform both commercial and traditional cultivation and harvesting strategies.
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Affiliation(s)
- Joanne Bentley
- Department of Molecular and Cell Biology, University of Cape Town, Private Bag, Cape Town 7701, South Africa.
| | - John P Moore
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland 7602, South Africa.
| | - Jill M Farrant
- Department of Molecular and Cell Biology, University of Cape Town, Private Bag, Cape Town 7701, South Africa.
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30
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García-Estévez I, Escribano-Bailón MT, Alcalde-Eon C. Effect of the presence of different oak ellagitannins in their own disappearance under oxidative or inert atmosphere. Food Chem 2019; 286:43-50. [PMID: 30827629 DOI: 10.1016/j.foodchem.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 09/03/2018] [Accepted: 02/06/2019] [Indexed: 10/27/2022]
Abstract
The disappearance of the C-glycosidic ellagitannins over time can occur even in absence of oxygen and their disappearance rate seems to be affected by the presence of other ellagitannins in the media. The objective of this work was to study the influence of the presence of other ellagitannins and/or oxygen on the individual evolution of the main oak ellagitannins in simple model systems in order to understand their behaviours in more complex media, such as wine. In all the studied conditions, vescalagin disappeared faster than castalagin, highlighting its greater reactivity. Oxygen increased the individual disappearance rate, as also occurred when more than one type of ellagitannin was present, above all if the additional ellagitannin(s) contained the same conformation in C1 as vescalagin. Experimental data were fitted to a kinetic model considering both the oxygen-dependent and oxygen-independent reactions, making possible the comparison between individual compounds in different scenarios.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
| | | | - Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain.
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31
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Petit E, Jacquet R, Pouységu L, Deffieux D, Quideau S. Reactivity of wine polyphenols under oxidation conditions: Hemisynthesis of adducts between grape catechins or oak ellagitannins and odoriferous thiols. Tetrahedron 2019. [DOI: 10.1016/j.tet.2018.11.071] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Georgess D, Spuul P, Le Clainche C, Le Nihouannen D, Fremaux I, Dakhli T, Delannoy López DM, Deffieux D, Jurdic P, Quideau S, Génot E. Anti-osteoclastic effects of C-glucosidic ellagitannins mediated by actin perturbation. Eur J Cell Biol 2018; 97:533-545. [PMID: 30287085 DOI: 10.1016/j.ejcb.2018.09.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 08/22/2018] [Accepted: 09/18/2018] [Indexed: 12/18/2022] Open
Abstract
Actin subunits assemble into actin filaments whose dynamics and three-dimensional architectures are further regulated by a variety of cellular factors to establish the functional actin cytoskeleton. The C-glucosidic ellagitannin vescalagin and its simpler analogue vescalin, affect both the dynamics and the ultrastructure of the actin cytoskeleton by directly binding to F-actin. Herein, we show that in vitro, the two compounds induce the formation of distinct F-actin networks characterized by different superstructures and dynamics. In living mature osteoclasts, highly specialized bone-degrading cells that constantly remodel their cytoskeleton, vescalagin and vescalin alter actin dynamics at podosomes and compromise the integrity of the podosome belt that forms the bone-degrading apparatus. Both compounds target the bone-resorbing activity at concentrations that preserve osteoclastic maturation and survival and with no detectable impact on the behaviour of bone-forming osteoblastic cells. This anti-osteoclastic activity of vescalagin and vescalin reveals the potential of targeting actin dynamics as a new therapeutic opportunity and, in this case, as a plausible approach for the local treatment of osteoporosis.
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Affiliation(s)
- Dan Georgess
- Institut de Génomique Fonctionnelle de Lyon, (ENS-UMR 5242), Université de Lyon, F-69007, Lyon Cedex, France
| | - Pirjo Spuul
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Université de Bordeaux, F-33076, Bordeaux Cedex, France; Department of Chemistry and Biotechnology, Division of Gene Technology, Tallinn University of Technology, 12618, Tallinn, Estonia
| | - Christophe Le Clainche
- Institute for Integrative Biology of the Cell, CEA, CNRS, Université Paris-Sud, Université Paris-Saclay, F-91198, Gif-sur-Yvette Cedex, France
| | - Damien Le Nihouannen
- Inserm U1026, University of Bordeaux, Tissue Bioengineering, U1026, F-33076 Bordeaux, France
| | - Isabelle Fremaux
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Université de Bordeaux, F-33076, Bordeaux Cedex, France
| | - Thierry Dakhli
- European Institute of Chemistry and Biology, (UMS 3033/US 001), Université de Bordeaux, 33607 Pessac Cedex, F-33607, France
| | | | - Denis Deffieux
- Institut des Sciences Moléculaires (CNRS-UMR 5255), Université de Bordeaux, Talence Cedex, F-33405, France
| | - Pierre Jurdic
- Institut de Génomique Fonctionnelle de Lyon, (ENS-UMR 5242), Université de Lyon, F-69007, Lyon Cedex, France
| | - Stéphane Quideau
- Institut des Sciences Moléculaires (CNRS-UMR 5255), Université de Bordeaux, Talence Cedex, F-33405, France.
| | - Elisabeth Génot
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Université de Bordeaux, F-33076, Bordeaux Cedex, France.
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33
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Kamada Y, Yakabu H, Ichiba T, Tamanaha A, Shimoji M, Kato M, Norimoto C, Yamashiro R, Miyagi I, Sakudo A, Tanaka Y. Castalagin and vescalagin purified from leaves of Syzygium samarangense (Blume) Merrill & L.M. Perry: Dual inhibitory activity against PARP1 and DNA topoisomerase II. Fitoterapia 2018; 129:94-101. [DOI: 10.1016/j.fitote.2018.06.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Revised: 06/12/2018] [Accepted: 06/14/2018] [Indexed: 12/13/2022]
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34
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Dangles O, Fenger JA. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules 2018; 23:molecules23081970. [PMID: 30087225 PMCID: PMC6222895 DOI: 10.3390/molecules23081970] [Citation(s) in RCA: 138] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/22/2018] [Accepted: 07/31/2018] [Indexed: 11/29/2022] Open
Abstract
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
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35
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Bowers JJ, Gunawardena HP, Cornu A, Narvekar AS, Richieu A, Deffieux D, Quideau S, Tharayil N. Rapid Screening of Ellagitannins in Natural Sources via Targeted Reporter Ion Triggered Tandem Mass Spectrometry. Sci Rep 2018; 8:10399. [PMID: 29991731 PMCID: PMC6039434 DOI: 10.1038/s41598-018-27708-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 05/17/2018] [Indexed: 12/18/2022] Open
Abstract
Complex biomolecules present in their natural sources have been difficult to analyze using traditional analytical approaches. Ultrahigh-performance liquid chromatography (UHPLC-MS/MS) methods have the potential to enhance the discovery of a less well characterized and challenging class of biomolecules in plants, the ellagitannins. We present an approach that allows for the screening of ellagitannins by employing higher energy collision dissociation (HCD) to generate reporter ions for classification and collision-induced dissociation (CID) to generate unique fragmentation spectra for isomeric variants of previously unreported species. Ellagitannin anions efficiently form three characteristic reporter ions after HCD fragmentation that allows for the classification of unknown precursors that we call targeted reporter ion triggering (TRT). We demonstrate how a tandem HCD-CID experiment might be used to screen natural sources using UHPLC-MS/MS by application of 22 method conditions from which an optimized data-dependent acquisition (DDA) emerged. The method was verified not to yield false-positive results in complex plant matrices. We were able to identify 154 non-isomeric ellagitannins from strawberry leaves, which is 17 times higher than previously reported in the same matrix. The systematic inclusion of CID spectra for isomers of each species classified as an ellagitannin has never been possible before the development of this approach.
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Affiliation(s)
- Jeremiah J Bowers
- Department of Plant and Environmental Sciences, Clemson University, Clemson, SC, 29631, USA
| | - Harsha P Gunawardena
- Janssen Research and Development, The Janssen Pharmaceutical Companies of Johnson and Johnson, Spring House, PA, 19477, USA
| | - Anaëlle Cornu
- University Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Ashwini S Narvekar
- Department of Plant and Environmental Sciences, Clemson University, Clemson, SC, 29631, USA
| | - Antoine Richieu
- University Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Denis Deffieux
- University Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Stéphane Quideau
- University Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Nishanth Tharayil
- Department of Plant and Environmental Sciences, Clemson University, Clemson, SC, 29631, USA.
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36
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Li SY, Duan CQ. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Crit Rev Food Sci Nutr 2018; 59:1840-1867. [PMID: 29381384 DOI: 10.1080/10408398.2018.1431762] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.
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Affiliation(s)
- Si-Yu Li
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| | - Chang-Qing Duan
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
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37
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Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2999-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Richieu A, Peixoto PA, Pouységu L, Deffieux D, Quideau S. Bioinspired Total Synthesis of (−)-Vescalin: A Nonahydroxytriphenoylated C-Glucosidic Ellagitannin. Angew Chem Int Ed Engl 2017. [DOI: 10.1002/ange.201707613] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Antoine Richieu
- Univ. Bordeaux; ISM (CNRS-UMR 5255); 351 cours de la Libération 33405 Talence Cedex France
| | - Philippe A. Peixoto
- Univ. Bordeaux; ISM (CNRS-UMR 5255); 351 cours de la Libération 33405 Talence Cedex France
| | - Laurent Pouységu
- Univ. Bordeaux; ISM (CNRS-UMR 5255); 351 cours de la Libération 33405 Talence Cedex France
| | - Denis Deffieux
- Univ. Bordeaux; ISM (CNRS-UMR 5255); 351 cours de la Libération 33405 Talence Cedex France
| | - Stéphane Quideau
- Univ. Bordeaux; ISM (CNRS-UMR 5255); 351 cours de la Libération 33405 Talence Cedex France
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39
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Wang LL, Candito D, Dräger G, Kirschning A. Synthetic Studies Probing Elansolid Biosynthesis: A para
-Quinone-Methide-Triggered Intramolecular Diels-Alder Reaction. European J Org Chem 2017. [DOI: 10.1002/ejoc.201701125] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Liang-Liang Wang
- Institute of Organic Chemistry and Center of Biomolecular Drug Research (BMWZ); Leibniz Universität Hannover; Schneiderberg 1B 30167 Hannover Germany
| | - David Candito
- Institute of Organic Chemistry and Center of Biomolecular Drug Research (BMWZ); Leibniz Universität Hannover; Schneiderberg 1B 30167 Hannover Germany
| | - Gerald Dräger
- Institute of Organic Chemistry and Center of Biomolecular Drug Research (BMWZ); Leibniz Universität Hannover; Schneiderberg 1B 30167 Hannover Germany
| | - Andreas Kirschning
- Institute of Organic Chemistry and Center of Biomolecular Drug Research (BMWZ); Leibniz Universität Hannover; Schneiderberg 1B 30167 Hannover Germany
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40
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Azevedo J, Fernandes A, Oliveira J, Brás NF, Reis S, Lopes P, Roseira I, Cabral M, Mateus N, de Freitas V. Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8714-8726. [PMID: 28859473 DOI: 10.1021/acs.jafc.7b02845] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aim of this study was to evaluate the reactivity of phenolic compounds extracted from cork stoppers to wine model solutions with two major wine components, namely, (+)-catechin and malvidin-3-O-glucoside. Besides the formation of some compounds already described in the literature, these reactions also yielded a new family of ellagitannin-derived compounds, named herein as corklins. This new family of compounds that were found to result from the interaction between ellagitannins in alcoholic solutions and (+)-catechin were structurally characterized by mass spectroscopy, nuclear magnetic resonance, and computational methods.
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Affiliation(s)
| | | | | | | | | | - Paulo Lopes
- Amorim & Irmãos S.A. , Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Isabel Roseira
- Amorim & Irmãos S.A. , Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Miguel Cabral
- Amorim & Irmãos S.A. , Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
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41
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Richieu A, Peixoto PA, Pouységu L, Deffieux D, Quideau S. Bioinspired Total Synthesis of (-)-Vescalin: A Nonahydroxytriphenoylated C-Glucosidic Ellagitannin. Angew Chem Int Ed Engl 2017; 56:13833-13837. [PMID: 28857392 DOI: 10.1002/anie.201707613] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Indexed: 12/23/2022]
Abstract
The first total synthesis of the 2,3,5-O-(S,R)-nonahydroxytriphenoylated (NHTP) C-glucosidic ellagitannin (-)-vescalin was accomplished through a series of transformations mimicking the sequence of events leading to its biogenesis. The key steps of this synthesis encompass a Wittig-mediated ring opening of a glucopyranosic hemiacetal, a C-glucosidation event through a phenolic aldol-type reaction, and a Wynberg-Feringa-Yamada-type oxidative phenolic coupling, which forged the NHTP unit of (-)-vescalin.
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Affiliation(s)
- Antoine Richieu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Philippe A Peixoto
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Laurent Pouységu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Denis Deffieux
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Stéphane Quideau
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
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42
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García-Estévez I, Alcalde-Eon C, Martínez-Gil AM, Rivas-Gonzalo JC, Escribano-Bailón MT, Nevares I, Del Alamo-Sanza M. An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6369-6378. [PMID: 28534630 DOI: 10.1021/acs.jafc.7b02080] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between the compounds released from wood, the compounds of the wine, and oxygen can take place. The main objective of the present work was to study oxygen-ellagitannin interactions by monitoring their levels in three model systems, all containing the same amounts of French oak chips and differing only in the oxygen content: total absence, only the oxygen released from the chips, and air-saturated (model systems F, OW, and OS, respectively). This study has highlighted the influence of oxygen in the ellagitannins' evolution and the relevance of the oxygen trapped into the oak chips, reporting for the first time the kinetics of oxygen release to the model wine. Furthermore, the indirect contribution of oxygen to the ellagitannins' disappearance by boosting autoxidative reactions has also been pointed out. Vescalagin seems to be the ellagitannin most affected by the initial oxygen levels.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - Ana María Martínez-Gil
- Grupo de Investigación UVaMOX, ETS Ingenierías Agrarias, Universidad de Valladolid , Campus La Yutera, E-34001 Palencia, Spain
| | - Julián C Rivas-Gonzalo
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - M Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca , Campus Miguel de Unamuno, E-37007 Salamanca, Spain
| | - Ignacio Nevares
- Grupo de Investigación UVaMOX, ETS Ingenierías Agrarias, Universidad de Valladolid , Campus La Yutera, E-34001 Palencia, Spain
| | - María Del Alamo-Sanza
- Grupo de Investigación UVaMOX, ETS Ingenierías Agrarias, Universidad de Valladolid , Campus La Yutera, E-34001 Palencia, Spain
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Koga Y, Matsuo Y, Tanaka T. Conjugation of Vescalagin with Glucose and Phenylpropanoid: Reactions Related to the Insolubilization of Oak Wood Ellagitannins. Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200836] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Vescalagin is an oak wood ellagitannin, which is biosynthesized in sapwood and insolubilized during the conversion of sapwood to heartwood. The insolubilization of this tannin was attributed to the conjugation of cell wall components, such as cellulose and lignin; however, the chemical mechanism is unclear. In this study, we examined the reactions of vescalagin with glucose and sinapylaldehyde as model experiments for the conjugation of vescalagin with cellulose and lignin, respectively. Heating vescalagin with glucose and sinapylaldehyde afforded conjugation products, the structures of which were determined by spectroscopic methods. The condensation of vescalagin with glycerol proceeded at room temperature. These results suggest that the insolubilization of vescalagin is caused by the formation of covalent bonds at the C-1 benzylic carbon of vescalagin with alcohols and α,β-conjugated carbonyl compounds.
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Affiliation(s)
- Yuki Koga
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-Machi, Nagasaki 852-8521, Japan
| | - Yosuke Matsuo
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-Machi, Nagasaki 852-8521, Japan
| | - Takashi Tanaka
- Department of Natural Product Chemistry, Graduate School of Biomedical Sciences, Nagasaki University, 1-14 Bunkyo-Machi, Nagasaki 852-8521, Japan
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Santiago WD, Cardoso MDG, Nelson DL. Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.414] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wilder Douglas Santiago
- Department of Chemistry; Federal University of Lavras; C.P. 3037 37200-000 Lavras Minas Gerais Brazil
| | - Maria das Graças Cardoso
- Department of Chemistry; Federal University of Lavras; C.P. 3037 37200-000 Lavras Minas Gerais Brazil
| | - David Lee Nelson
- Pro-Rector of Research and Graduate Program; Federal University of the Jequitinhonha and Mucuri Valleys; Diamantina MG Brazil
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Muccilli V, Cardullo N, Spatafora C, Cunsolo V, Tringali C. α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and (1)H NMR. Food Chem 2016; 215:50-60. [PMID: 27542449 DOI: 10.1016/j.foodchem.2016.07.136] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 05/27/2016] [Accepted: 07/25/2016] [Indexed: 12/22/2022]
Abstract
Two batches of the oenological tannin Tan'Activ R, (toasted oak wood - Quercus robur), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for each extract. Extracts and fractions were evaluated for antioxidant activity (DPPH), polyphenol content (GAE) and yeast α-glucosidase inhibitory activity. Comparable results were obtained for both columns, fractions X1B and X2B showing the highest antioxidant activity. Fractions X1C and X2C notably inhibited α-glucosidase, with IC50=9.89 and 8.05μg/mL, respectively. Fractions were subjected to HPLC/ESI-MS/MS and (1)H NMR analysis. The main phenolic constituents of both X1B and X2B were a monogalloylglucose isomer (1), a HHDP-glucose isomer (2), castalin (3) gallic acid (4), vescalagin (5), and grandinin (or its isomer roburin E, 6). X1C and X2C showed a complex composition, including non-phenolic constituents. Fractionation of X2C gave a subfraction, with enhanced α-glucosidase inhibitory activity (IC50=6.15μg/mL), with castalagin (7) as the main constituent.
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Affiliation(s)
- Vera Muccilli
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Nunzio Cardullo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Carmela Spatafora
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Vincenzo Cunsolo
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
| | - Corrado Tringali
- Dipartimento di Scienze Chimiche, Università degli Studi di Catania, V.le A. Doria 6, 95125 Catania, Italy.
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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră). Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2714-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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Ismail T, Calcabrini C, Diaz AR, Fimognari C, Turrini E, Catanzaro E, Akhtar S, Sestili P. Ellagitannins in Cancer Chemoprevention and Therapy. Toxins (Basel) 2016; 8:toxins8050151. [PMID: 27187472 PMCID: PMC4885066 DOI: 10.3390/toxins8050151] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Revised: 04/28/2016] [Accepted: 05/09/2016] [Indexed: 12/30/2022] Open
Abstract
It is universally accepted that diets rich in fruit and vegetables lead to reduction in the risk of common forms of cancer and are useful in cancer prevention. Indeed edible vegetables and fruits contain a wide variety of phytochemicals with proven antioxidant, anti-carcinogenic, and chemopreventive activity; moreover, some of these phytochemicals also display direct antiproliferative activity towards tumor cells, with the additional advantage of high tolerability and low toxicity. The most important dietary phytochemicals are isothiocyanates, ellagitannins (ET), polyphenols, indoles, flavonoids, retinoids, tocopherols. Among this very wide panel of compounds, ET represent an important class of phytochemicals which are being increasingly investigated for their chemopreventive and anticancer activities. This article reviews the chemistry, the dietary sources, the pharmacokinetics, the evidence on chemopreventive efficacy and the anticancer activity of ET with regard to the most sensitive tumors, as well as the mechanisms underlying their clinically-valuable properties.
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Affiliation(s)
- Tariq Ismail
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Bosan Road, Multan 60800, Punjab, Pakistan; (T.I.); (S.A.)
| | - Cinzia Calcabrini
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Via I Maggetti 26, 61029 Urbino (PU), Italy;
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Corso d'Augusto 237, 47921 Rimini (RN), Italy; (C.C.); (C.F.); (E.T.); (E.C.)
| | - Anna Rita Diaz
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Via I Maggetti 26, 61029 Urbino (PU), Italy;
| | - Carmela Fimognari
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Corso d'Augusto 237, 47921 Rimini (RN), Italy; (C.C.); (C.F.); (E.T.); (E.C.)
| | - Eleonora Turrini
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Corso d'Augusto 237, 47921 Rimini (RN), Italy; (C.C.); (C.F.); (E.T.); (E.C.)
| | - Elena Catanzaro
- Department for Life Quality Studies, Alma Mater Studiorum-University of Bologna, Corso d'Augusto 237, 47921 Rimini (RN), Italy; (C.C.); (C.F.); (E.T.); (E.C.)
| | - Saeed Akhtar
- Institute of Food Science & Nutrition, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Bosan Road, Multan 60800, Punjab, Pakistan; (T.I.); (S.A.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, Via I Maggetti 26, 61029 Urbino (PU), Italy;
- Correspondence: ; Tel.: +39-(0)-722-303-414
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Rasines-Perea Z, Jacquet R, Jourdes M, Quideau S, Teissedre PL. C-glucosidic ellagitannin concentrations variability during the years in Syrah wines from Languedoc vineyard. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Stéphane Quideau. Angew Chem Int Ed Engl 2015. [DOI: 10.1002/ange.201507118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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