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Xin M, Xu A, Tian J, Wang L, He Y, Jiang H, Yang B, Li B, Sun Y. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2024; 132:155889. [PMID: 39047414 DOI: 10.1016/j.phymed.2024.155889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 07/04/2024] [Accepted: 07/15/2024] [Indexed: 07/27/2024]
Abstract
BACKGROUND Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore, it is a significant risk factor for the development of atherosclerosis (AS), as a correlation between hypertension and AS has been observed. However, the effective treatments for either of these disorders appear to be uncommon. METHODS A systematic search of articles published in PubMed, Web of Science, ScienceDirect, Scopus, and Google Scholar databases over the last decade was performed using the following keywords: hypertension, AS, anthocyanins, antioxidants, gut microbes, health benefits, and bioactivity. RESULTS The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover, previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota, leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. CONCLUSION In this review, different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition, gut microbial metabolites also play a crucial role in diseases through the gut-liver axis.
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Affiliation(s)
- Meili Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Aihua Xu
- Department of Rehabilitation Medicine, The First Hospital of China Medical University, Shenyang, Liaoning Province, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China
| | - Liang Wang
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Ying He
- Zhejiang Lanmei Technology Co., Ltd., Zhuji, Zhejiang 311800, China
| | - Hongzhou Jiang
- Anhui Ziyue Biotechnology Co., Ltd, Wuhu, Anhui,241000, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 110866, China.
| | - Yongxin Sun
- Department of Rehabilitation Medicine, The First Hospital of China Medical University, Shenyang, Liaoning Province, China.
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Zhang M, Huang Z, Jayavanth P, Luo Z, Zhou H, Huang C, Ou S, Liu F, Zheng J. Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product. Food Chem 2024; 448:139079. [PMID: 38520989 DOI: 10.1016/j.foodchem.2024.139079] [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: 01/04/2024] [Revised: 03/06/2024] [Accepted: 03/18/2024] [Indexed: 03/25/2024]
Abstract
Esterification of anthocyanins with saturated fatty acids have been widely investigated, while that with unsaturated fatty acids is little understood. In this study, crude extract (purity ∼ 35 %) of cyanidin-3-O-glucoside (C3G) from black bean seed coat was utilized as reaction substrate, and enzymatically acylated with unsaturated fatty acid (oleic acid). Optimization of various reaction parameters finally resulted in the highest acylation rate of 54.3 %. HPLC-MS/MS and NMR analyses elucidated the structure of cyanidin-3-O-glucoside-oleic acid ester (C3G-OA) to be cyanidin-3-O-(6″-octadecene)-glucoside. Introduction of oleic acid into C3G improved the lipophilicity, antioxidant ability, and antibacterial activity. Further, the color and substance stability analyses showed that the susceptibility of C3G and C3G-OA to different thermal, peroxidative, and illuminant treatments were highly pH dependent, which suggested individual application guidelines. Moreover, C3G-OA showed lower toxicity to normal cell (QSG-7701) and better inhibitory effect on the proliferation of HepG2 cells than C3G, which indicated its potential anti-tumor bioactivity.
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Affiliation(s)
- Mianzhang Zhang
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China
| | - Zixin Huang
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China
| | - Pallavi Jayavanth
- International College, Jinan University, 510632 Guangzhou, Guangdong, China
| | - Ziming Luo
- Zhongshan Riwei Food Company, LTD., 528400 Zhongshan, Guangdong, China
| | - Hua Zhou
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China; Guangzhou College of Technology and Business, 510580 Guangzhou, Guangdong, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China.
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, Guangdong, China; Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China.
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Hu J, Yu T, Huang K, Liang C, Li Y, Li X, Sun J, Bai W. Covalent Interactions of Anthocyanins with Proteins: Activity-Based Protein Profiling of Cyanidin-3- O-glucoside. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 39036896 DOI: 10.1021/acs.jafc.4c03869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
Abstract
Anthocyanins are common natural pigments with a variety of physiological activities. Traditional perspectives attribute their molecular mechanism to noncovalent interactions influencing signaling pathways. However, this ignores the nature of its benzopyrylium skeleton, which readily reacts with the electron-rich groups of proteins. Here, we modified cyanidin-3-O-glucoside (C3G) via activity-based protein profiling technology by our previous synthesis route and prepared the covalent binding probe (C3G-Probe) and the noncovalent photoaffinity probe (C3G-Diazirine). The properties of C3G's covalent binding to proteins were also discovered by comparing the labeling of the two probes to the whole HepG2 cell proteome. We further explored its target proteins and enriched pathways in HepG2 and HeLa cells. Western blot analysis further confirmed the covalent binding of C3G to four target proteins: insulin-degrading enzyme, metal cation symporter ZIP14, spermatid perinuclear RNA-binding protein, and Cystatin-B. Pathway analysis showed that covalent targets of C3G were concentrated in metabolic pathways and several ribonucleoprotein complexes that were also coenriched. The results of this study provide new insights into the interaction of the naturally active molecule C3G with proteins.
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Affiliation(s)
- Jun Hu
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510632, China
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Tingxin Yu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Kuanchen Huang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Chujie Liang
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510632, China
| | - Yue Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510632, China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
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Zhang H, Lin S, Xie R, Zhong W, Wang H, Farag MA, Hussain H, Arroo RRJ, Chen X, Xiao J. Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃. Food Chem 2024; 435:137560. [PMID: 37793280 DOI: 10.1016/j.foodchem.2023.137560] [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: 05/05/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/06/2023]
Abstract
In the field of thermal degradation of flavonoids, current studies mainly focused on flavonols. However, the thermal degradation of dihydroflavonols in aqueous solution has received limited attention compared to flavonols. The single C2-C3 bonds of dihydroflavonols, which differs from the C2-C3 double bond in flavonols, may cause different degradation mechanisms. Dihydromyricetin (DMY) is a typical dihydroflavonol with six hydroxyl groups, and possesses various health effects. We explored the thermal degradation of DMY in neutral aqueous solution (pH 7) at 100 ℃. Ultra-performance liquid chromatography combined with photodiode array and electrospray ionization quadrupole-time-of-flight tandem mass spectrometric detection (UPLC-PDA-ESI-QTOF-MS/MS) provided suitable platform for exploring DMY degradation pathways, and negative ion mode was applied. Thermal treatment led to a decline in DMY level with time, accompanied by the appearance of various degradation products of DMY. Degradation mechanisms of DMY included isomerization, oxidation, hydroxylation, dimerization and ring cleavage. The pyrogallol-type ring B of DMY might be initially oxidized into ortho-quinone, which could further attack another DMY to form dimers. In addition, hydroxylation is likely to occur at C-2, C-3 of DMY or DMY dimers, which then further yields ring-cleavage products via breakage of the O1-C2 bond, C2-C3 bond, or C3-C4 bond. The 3-hydroxy-5-(3,3,5,7-tetrahydroxy-4-oxochroman-2-yl) cyclohexa-3,5-diene-1, 2-dione (m/z 333.0244) and unknown compound m/z 435.0925 were annotated as key intermediates in DMY degradation. Four phenolic acids, including 3,4,5-trihydroxybenzoic acid (m/z 169.0136, RT 1.4 min), 2,4,6-trihydroxyphenylglyoxylic acid (m/z 197.0084, RT 1.7 min), 2-oxo-2-(2,4,6-trihydroxyphenyl) acetaldehyde (m/z 181.0132, RT 2.4 min), and 2,4,6-trihydroxybenzoic acid (m/z 169.0139, RT 2.5 min) were identified as the major end products of DMY degradation. In addition, 5-((3,5dihydroxyphenoxy) methyl)-3-hydroxycyclohexa-3,5-diene-1,2-dione (m/z 261.0399, RT 11.7 min) and unidentified compound with m/z 329.0507 (RT 1.0 min) were also suggested to be end products of DMY degradation. These results provide novel insights on DMY stability and degradation products. Moreover, the heat treatment of DMY aqueous solution was found to gradually reduce the antioxidant activities of DMY, and even destroy the beneficial effect of DMY on the gut microbiota composition.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Shiye Lin
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
| | - Ruiwei Xie
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Weizhi Zhong
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.
| | - Hui Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
| | - Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, D-06120 Halle (Saale), Germany.
| | - Randolph R J Arroo
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, United Kingdom.
| | - Xiaojia Chen
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Jianbo Xiao
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
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Higbee J, Brownmiller C, Solverson P, Howard L, Carbonero F. Polyphenolic profiles of a variety of wild berries from the Pacific Northwest region of North America. Curr Res Food Sci 2023; 7:100564. [PMID: 37664004 PMCID: PMC10474376 DOI: 10.1016/j.crfs.2023.100564] [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: 06/12/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 09/05/2023] Open
Abstract
Polyphenols have been extensively profiled and quantified in commercially grown berries, but similar information is sparsely available for wild berries. Because polyphenolic contents are inherently associated with berries health benefits, determining phenolic profiles is an important step for strategizing potential uses by the industry and for health and nutrition outcomes. Here, we profiled phenolic compounds in wild berries commonly encountered and harvested in the Pacific Northwest region of North America. Huckleberries (Vaccinium membranaceum) of varying phenotypes were found to be comparable to related blueberries in terms of general phenolic classes composition. However, all huckleberries exhibited markedly high levels of cyanidins, and delphinidins or peonidins were also higher in specific phenotypes. Wild black elderberries (Sambucus nigra spp. Canadensis) were found to have remarkably high phenolic, especially anthocyanins, in line with reports from cultivated elderberries. Saskatoon serviceberries (Amelanchier alnifolia) were found to exhibit high polyphenol content, but with a less diverse profile dominated by quercetin. The most intriguing berry may be the Oregon grape (Mahonia Aquifolium) being the only one exhibiting more than one g of polyphenols per 100 g; as well as a remarkably even distribution of the different anthocyanin classes. All colored wild berries were found to have at minimum comparable total phenolic contents when compared to cultivated and other wild berries, suggesting they should exhibit comparable human health benefits such as antioxidant and metabolic syndrome preventative potential described for these other berries. Overall, our data represents a valuable resource to explore the potential to valorize wild berry species for their specific phenolic profiles and predicted nutritional and health properties. With repeated phenolic profiling to better understand the impact of the environment, the wild berries described here hold promises both as food ingredient applications as well as valuable complement for healthy dietary patterns.
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Affiliation(s)
- Jerome Higbee
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
| | - Cindi Brownmiller
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Patrick Solverson
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
| | - Luke Howard
- Department of Food Science, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Department of Nutrition and Exercise Physiology, Washington State University, Spokane, WA, USA
- School of Food Science, Washington State University, Pullman, WA, USA
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Solverson P, Albaugh GP, Debelo HA, Ferruzzi MG, Baer DJ, Novotny JA. Mixed Berry Juice and Cellulose Fiber Have Differential Effects on Peripheral Blood Mononuclear Cell Respiration in Overweight Adults. Nutrients 2023; 15:nu15071709. [PMID: 37049549 PMCID: PMC10097348 DOI: 10.3390/nu15071709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
Berries and other anthocyanin-rich foods have demonstrated anti-obesity effects in rodents and humans. However, the bioactive components of these foods and their mechanisms of action are unclear. We conducted an intervention study with overweight and obese adults to isolate the effects of different berry components on bioenergetics. Subjects consumed whole mixed berries (high anthocyanin, high fiber), pressed berry juice (high anthocyanin, low fiber), berry-flavored gelatin (low anthocyanin, low fiber), or fiber-enriched gelatin (low anthocyanin, high fiber) for one week prior to a meal challenge with the same treatment food as the pre-feed period. Peripheral blood mononuclear cells were collected 2 h after the meal challenge, and cellular respiration was assessed via high-resolution respirometry. The high-anthocyanin, low-fiber treatment (berry juice) and the low-anthocyanin, high-fiber treatment (fiber-enriched gelatin) had opposite effects on cellular respiration. In the fasted state, berry juice resulted in the highest oxygen-consumption rate (OCR), while fiber-enriched gelatin resulted in the highest OCR in the fed state. Differences were observed in multiple respiration states (basal, state 3, state 4, uncoupled), with the greatest differences being between the pressed berry juice and the fiber-enriched gelatin. Different components of berries, specifically anthocyanins/flavonoids and fiber, appear to have differential effects on cellular respiration.
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Yan S, Li Y, Liu J, Si D, Zhang X. Guideline for extraction, qualitative, quantitative, and stability analysis of anthocyanins. EFOOD 2023. [DOI: 10.1002/efd2.59] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Affiliation(s)
- Shulei Yan
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Yue Li
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Jingjing Liu
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Dun Si
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
| | - Xinfeng Zhang
- State Key Laboratory of Subtropical Silviculture Zhejiang A&F University Hangzhou China
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Wang Z, Zhang L, Duan W, Li W, Wang Q, Li J, Song H, Xu X. Melatonin maintained higher contents of unsaturated fatty acid and cell membrane structure integrity in banana peel and alleviated postharvest chilling injury. Food Chem 2022; 397:133836. [DOI: 10.1016/j.foodchem.2022.133836] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/15/2022] [Accepted: 07/29/2022] [Indexed: 11/28/2022]
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