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Cai L, Li L, Zhao X, Wang L, Cheng Y, Gao W, Cui C. Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan. Food Chem 2024; 454:139718. [PMID: 38795620 DOI: 10.1016/j.foodchem.2024.139718] [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: 03/28/2024] [Revised: 05/01/2024] [Accepted: 05/16/2024] [Indexed: 05/28/2024]
Abstract
N-lauroyl-L-tryptophan (LT), which has the strongest potential flavor-presenting activity, was skillfully screened from numerous N-Lau-AAs docked to different taste receptors by molecular simulation techniques. Subsequently, LT was synthesized employing food-grade commercial enzymes and structurally characterized, the optimized yields of LT could reach 69.08%, 76.16%, and 50.40%, respectively. Sensory and E-tongue evaluations showed that LT at 1 mg/L significantly benefited the performance of different taste sensations and exhibited different bitter taste masking effects: L-Ile (68.42%), L-Trp (68.18%), D-salicylic acid (48.48%) and quinine (35.00%). The molecular docking results illustrated that LT had a high affinity for various taste receptors, dominated by hydrogen bonding and hydrophobic interactions. This work provided a rare systematic elucidation of the potential and mechanism of enzymatically synthesized LT in enhancing taste properties. It provides novel insights into the directions and strategies for the excavation and innovation of flavor enhancers and food flavors.
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Affiliation(s)
- Lei Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Liyu Li
- Jiangxi Synergy Pharmaceutical Co., Ltd, Yichun 330700, Jiangxi, China
| | - Xu Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Lu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Yuqin Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Wenxiang Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.
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2
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Kanter JP, Milke L, Metz JK, Biabani A, Schlüter H, Gand M, Ley JP, Zorn H. Novel Catechol O-methyltransferases from Lentinula edodes Catalyze the Generation of Taste-Active Flavonoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11002-11012. [PMID: 38700031 DOI: 10.1021/acs.jafc.4c01514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2024]
Abstract
Due to the increasing demand for natural food ingredients, including taste-active compounds, enzyme-catalyzed conversions of natural substrates, such as flavonoids, are promising tools to align with the principles of Green Chemistry. In this study, a novel O-methyltransferase activity was identified in the mycelium of Lentinula edodes, which was successfully applied to generate the taste-active flavonoids hesperetin, hesperetin dihydrochalcone, homoeriodictyol, and homoeriodictyol dihydrochalcone. Furthermore, the mycelium-mediated OMT activity allowed for the conversion of various catecholic substrates, yielding their respective (iso-)vanilloids, while monohydroxylated compounds were not converted. By means of a bottom-up proteomics approach, three putative O-methyltransferases were identified, and subsequently, synthetic, codon-optimized genes were heterologously expressed in Escherichia coli. The purified enzymes confirmed the biocatalytic O-methylation activity against targeted flavonoids containing catechol motifs.
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Affiliation(s)
- Jean-Philippe Kanter
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Lars Milke
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Judith K Metz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Ali Biabani
- Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany
| | - Hartmut Schlüter
- Institute of Clinical Chemistry and Laboratory Medicine, Diagnostic Center, Section Mass Spectrometry & Proteomics, University Medical Center Hamburg-Eppendorf, Campus Research, N27, Martinistr. 52, 20246 Hamburg, Germany
- Institute of Biochemistry and Molecular Biology, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Martin Gand
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Jakob P Ley
- Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35394 Giessen, Germany
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3
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Xu Q, Li Q, Yang T, Long J, Huang Y, Luo Y, Fang Y, Chen X, Lu X, Zhao T, Ma E, Chen J, Wang M, Xia Q. Comprehensive quality evaluation of fermented-steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community. J Food Sci 2024; 89:2611-2628. [PMID: 38571450 DOI: 10.1111/1750-3841.17052] [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: 12/07/2023] [Revised: 02/18/2024] [Accepted: 03/12/2024] [Indexed: 04/05/2024]
Abstract
Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non-volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin-7-O-glucoside and flavonoid aglycones. The electronic nose and GC-MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α-terpineol, and terpinen-4-ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, Lactobacillus, Akkermansia, and Blautia exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, Flexispira, and Clostridium. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high-value products with enhanced health benefits. PRACTICAL APPLICATION: This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.
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Affiliation(s)
- Qijian Xu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Qinru Li
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Ting Yang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Jiangling Long
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yingying Huang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yuting Luo
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Yangbing Fang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xuemei Chen
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Xiaomei Lu
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Tingxiu Zhao
- School of Basic Medical Science, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Enyao Ma
- Guangdong Hanchao Traditional Chinese Medicine Technology Co., Ltd., Guangzhou, China
| | - Jiamin Chen
- Lingnan Traditional Chinese Medicine Slices Co., Ltd., Guangzhou, China
| | - Meiqi Wang
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
| | - Quan Xia
- School of Pharmaceutical Sciences, Guangzhou University of Chinese Medicine, Guangzhou, China
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Nguyen H, Lin C, Bell K, Huang A, Hannum M, Ramirez V, Christensen C, Rawson NE, Colquitt L, Domanico P, Sasimovich I, Herriman R, Joseph P, Braimah O, Reed DR. Worldwide study of the taste of bitter medicines and their modifiers. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2024:2024.04.24.590957. [PMID: 38712219 PMCID: PMC11071635 DOI: 10.1101/2024.04.24.590957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
The bitter taste of medicines hinders patient compliance, but not everyone experiences these difficulties because people worldwide differ in their bitterness perception. To better understand how people from diverse ancestries perceive medicines and taste modifiers, 338 adults, European and recent US and Canada immigrants from Asia, South Asia, and Africa, rated the bitterness intensity of taste solutions on a 100-point generalized visual analog scale and provided a saliva sample for genotyping. The taste solutions were five medicines, tenofovir alafenamide (TAF), moxifloxacin, praziquantel, amodiaquine, and propylthiouracil (PROP), and four other solutions, TAF mixed with sucralose (sweet, reduces bitterness) or 6-methylflavone (tasteless, reduces bitterness), sucralose alone, and sodium chloride alone. Bitterness ratings differed by ancestry for two of the five drugs (amodiaquine and PROP) and for TAF mixed with sucralose. Genetic analysis showed that people with variants in one bitter receptor variant gene (TAS2R38) reported PROP was more bitter than did those with a different variant (p= 7.6e-19) and that people with either an RIMS2 or a THSD4 genotype found sucralose more bitter than did others (p=2.6e-8, p=7.9e-11, resp.). Our findings may help guide the formulation of bad-tasting medicines to meet the needs of those most sensitive to them.
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Affiliation(s)
- Ha Nguyen
- Monell Chemical Senses Center, Philadelphia PA, USA
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia PA, USA
| | | | - Amy Huang
- Monell Chemical Senses Center, Philadelphia PA, USA
| | | | | | | | | | | | | | | | | | - Paule Joseph
- National Institute of Alcohol Abuse and Alcoholism & National Institute of Nursing Research, Bethesda MD, USA
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5
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Nguyen H, Lin C, Sasimovich I, Bell K, Huang A, Leszkowicz E, Rawson NE, Reed DR. Thiazolidinediones are Partially Effective Bitter Blockers. Clin Ther 2024; 46:345-353. [PMID: 38462427 PMCID: PMC11116052 DOI: 10.1016/j.clinthera.2024.02.002] [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: 08/03/2023] [Revised: 12/14/2023] [Accepted: 02/11/2024] [Indexed: 03/12/2024]
Abstract
PURPOSE The bad bitter taste of some medicines is a barrier to overcoming noncompliance with medication use, especially life-saving drugs given to children and the elderly. Here, we evaluated a new class of bitter blockers (thiazolidinediones, TZDs). METHODS In this study, 2 TZDs were tested, rosiglitazone (ROSI) and a simpler form of TZD, using a high-potency sweetener as a positive control (neohesperidin dihydrochalcone, NHDC). We tested bitter-blocking effects using the bitter drugs tenofovir alafenamide fumarate (TAF), a treatment for HIV and hepatitis B infection, and praziquantel (PRAZ), a treatment for schistosomiasis, by conducting taste testing with 2 separate taste panels: a general panel (N = 97, 20-23 years, 82.5% female, all Eastern European) and a genetically informative panel (N = 158, including 68 twin pairs, 18-82 years, 76% female, 87% European ancestry). Participants rated the bitterness intensity of the solutions on a 100-point generalized visual analog scale. FINDINGS Person-to-person differences in drug bitterness were striking; TAF and PRAZ were weakly or not bitter for some people but moderately to highly bitter for others. Participants in both taste panels rated the bitter drugs TAF and PRAZ as less bitter on average when mixed with NHDC than when sampled alone. ROSI partially suppressed the bitterness of TAF and PRAZ, but effectiveness differed between the 2 panels: bitterness was significantly reduced for PRAZ but not TAF in the general panel and for TAF but not PRAZ in the genetically informative panel. ROSI was a more effective blocker than the other TZD. IMPLICATIONS These results suggest that TZDs are partially effective bitter blockers and the suppression efficacy differs from drug to drug, from person to person, and from panel to panel, suggesting other TZDs should be designed and tested with more drugs and on diverse populations to define which ones work best with which drugs and for whom. The discovery of bitter receptor blockers can improve compliance with medication use.
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Affiliation(s)
- Ha Nguyen
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | | | - Katherine Bell
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | - Amy Huang
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
| | - Emilia Leszkowicz
- Department of Animal and Human Physiology, Faculty of Biology, University of Gdańsk, Gdańsk, Poland
| | - Nancy E Rawson
- Monell Chemical Senses Center, Philadelphia, Pennsylvania
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Cedillos R, Aleman RS, Page R, Olson DW, Boeneke C, Prinyawiwatkul W, Aryana K. Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt. Foods 2024; 13:808. [PMID: 38472921 DOI: 10.3390/foods13050808] [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: 02/02/2024] [Revised: 02/19/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and Lactobacillus bulgaricus and Streptococcus thermophilus counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both S. thermophilus and L. bulgaricus were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey's adjustment, and McNemar's test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of L. bulgaricus, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market.
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Affiliation(s)
- Roberto Cedillos
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Ryan Page
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Douglas W Olson
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Charles Boeneke
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
| | - Kayanush Aryana
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
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7
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Chang X, Fang X, Yao Y, Xu Z, Wu C, Lu L. Identification and Characterization of Glycosyltransferases Involved in the Biosynthesis of Neodiosmin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4348-4357. [PMID: 38354268 DOI: 10.1021/acs.jafc.3c09308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Glycosylation plays a very important role in plant secondary metabolic modifications. Neodiosmin, identified as diosmetin-7-O-neohesperidoside, not only acts to mitigate bitterness and enhance the flavor of food but also serves as a pivotal metabolite that reinforces plant immunity. Investigating its biosynthetic pathway in plants is crucial for optimizing fruit quality and fortifying plant immune responses. In this study, through analysis of transcriptomic data from Astilbe chinensis, we identified two novel uridine diphosphate (UDP)-glycosyltransferases (UGTs): Ach14791 (AcUGT73C18), responsible for flavonoid 7-O-glycosylation and Ach15849 (AcUGT79B37), involved in flavonoid-7-O-glucoside-2″-O-rhamnosylation. By delving into enzymatic properties and catalytic promiscuity, we developed a biosynthesis route of neodiosmin by establishing a one-pot enzyme-catalyzed cascade reaction. Simultaneously, lonicerin and rhoifolin were also successfully synthesized using the same one-pot dual-enzyme catalytic reaction. Taken together, our findings not only identified two novel UGTs involved in neodiosmin biosynthesis but also provided important biocatalytic components for the microorganism-based biosynthesis of flavonoid-7-O-disaccharide compounds.
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Affiliation(s)
- Xiaosa Chang
- Department of Integrated Traditional Chinese Medicine and Western Medicine, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
| | - Xueting Fang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
| | - Yan Yao
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
| | - Zhenni Xu
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
| | - Chaoyan Wu
- Department of Integrated Traditional Chinese Medicine and Western Medicine, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
| | - Li Lu
- Department of Integrated Traditional Chinese Medicine and Western Medicine, Zhongnan Hospital of Wuhan University, School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery (Ministry of Education), School of Pharmaceutical Sciences, Wuhan University, Wuhan 430071, China
- Hubei Hongshan Laboratory, Wuhan 430071, China
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Pulparambil A, Rasane P, Singh J, Kaur S, Bakshi M, Mahato DK, Kaur J, Gunjal M, Bhadariya V. Bioactive Compounds from Kinnow Processing Waste and their Associated Benefits: A Review. RECENT ADVANCES IN FOOD, NUTRITION & AGRICULTURE 2024; 15:103-114. [PMID: 38305311 DOI: 10.2174/012772574x271785231230174607] [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: 07/12/2023] [Revised: 10/27/2023] [Accepted: 11/03/2023] [Indexed: 02/03/2024]
Abstract
We have explored the expansive possibilities of kinnow peel, a frequently ignored by-product of the fruit processing industry, in this thorough analysis. The production of kinnow generates a significant amount of waste, including peel, seeds, and pulp. The disposal of this waste is a major environmental issue, as it can lead to pollution and greenhouse gas emissions. Due to the presence of bioactive substances that may be used in a variety of sectors, kinnow processing waste has the potential to provide a number of advantages. In the culinary, pharmaceutical, and cosmetic industries, the peel, seeds, and pulp from kinnow can be used as natural sources of antioxidants, aromatics, pectin, and dietary fibre. Utilizing kinnow waste promotes eco-innovation, increases sustainability, and aids in waste reduction. The development of a circular economy can be sped up with more study and commercialization of kinnow waste products. This analysis emphasises how important it is to understand and utilise the unrealized potential of agricultural byproducts, like kinnow peel.
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Affiliation(s)
- Adethi Pulparambil
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Manish Bakshi
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Science, Deakin University, Burwood VIC 3125, Australia
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India, 144411
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
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Xiao Z, Wang Y, Liu J, Zhang S, Tan X, Zhao Y, Mao J, Jiang N, Zhou J, Shan Y. Systematic Engineering of Saccharomyces cerevisiae Chassis for Efficient Flavonoid-7- O-Disaccharide Biosynthesis. ACS Synth Biol 2023; 12:2740-2749. [PMID: 37566738 DOI: 10.1021/acssynbio.3c00348] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/13/2023]
Abstract
Flavonoids are an essential class of secondary metabolites found in plants and possess various nutritional, medicinal, and agricultural properties. However, the poor water solubility of flavonoid aglycones limits their potential applications. To overcome this issue, glycosylation is a promising approach for improving water solubility and bioavailability. In this study, we constructed a flavonoid-7-O-disaccharide biosynthetic pathway with flavonoid aglycones as substrates in Saccharomyces cerevisiae. Subsequently, through metabolic engineering and promoter strategies, we constructed a UDP-rhamnose regeneration system and optimized the UDP-glucose (UDPG) synthetic pathway. The optimized strain produced up to 131.3 mg/L eriocitrin. After this, the chassis cells were applied to other flavonoids, with substrates such as (2S)-naringenin, (2S)-hesperetin, diosmetin, and (2S)-eriodictyol, which resulted in the synthesis of 179.9 mg/L naringin, 276.6 mg/L hesperidin, 249.0 mg/L neohesperidin, 30.4 mg/L diosmin, and 100.7 mg/L neoeriocitrin. To the best of our knowledge, this is the first report on the biosynthesis of flavonoid-7-O-disaccharide.
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Affiliation(s)
- Zhiqiang Xiao
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Yongtong Wang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Juan Liu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
- Department of Life Sciences, Chalmers University of Technology, SE412 96, Gothenburg, Sweden
| | - Siqi Zhang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Xinjia Tan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Yifei Zhao
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Jiwei Mao
- Department of Life Sciences, Chalmers University of Technology, SE412 96, Gothenburg, Sweden
| | - Ning Jiang
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
| | - Jingwen Zhou
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Products Processing Institute, Changsha 410125, China
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10
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Nguyen H, Lin C, Sasimovich I, Bell K, Huang A, Leszkowicz E, Rawson NE, Reed DR. Thiazolidinediones are partially effective bitter blockers. BIORXIV : THE PREPRINT SERVER FOR BIOLOGY 2023:2023.08.08.552460. [PMID: 37609224 PMCID: PMC10441302 DOI: 10.1101/2023.08.08.552460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Abstract
Purpose The bad bitter taste of some medicines is a barrier to overcoming non-compliance with medication use, especially life-saving drugs given to children and the elderly. Here we evaluated a new class of bitter blockers (thiazolidinediones; TZDs). Methods In this study, two TZDs were tested, rosiglitazone (ROSI) and a simpler form of TZD, using a high-potency sweetener as a positive control (neohesperidin dihydrochalcone, NHDC). We tested bitter-blocking effects using the bitter drugs tenofovir alafenamide fumarate (TAF), a treatment for HIV and hepatitis B infection, and praziquantel (PRAZ), a treatment for schistosomiasis, by conducting taste testing with two separate taste panels: a general panel (N=97, 20-23 yrs, 82.5% female, all Eastern European) and a genetically informative panel (N=158, including 68 twin pairs, 18-82 yrs, 76% female, 87% European ancestry). Participants rated the bitterness intensity of the solutions on a 100-point generalized visual analog scale. Findings Participants in both taste panels rated the bitter drugs TAF and PRAZ as less bitter on average when mixed with NHDC than when sampled alone. ROSI partially suppressed the bitterness of TAF and PRAZ, but effectiveness differed between the two panels: bitterness was significantly reduced for PRAZ but not TAF in the general panel and for TAF but not PRAZ in the genetically informative panel. ROSI was a more effective blocker than the other TZD. Implications These results suggest that TZDs are partially effective bitter blockers, suggesting other TZDs should be designed and tested with more drugs and on diverse populations to define which ones work best with which drugs and for whom. The discovery of bitter receptor blockers can improve compliance with medication use.
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Affiliation(s)
- Ha Nguyen
- Monell Chemical Senses Center, Philadelphia, PA, 19104, USA
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, 19104, USA
| | | | - Katherine Bell
- Monell Chemical Senses Center, Philadelphia, PA, 19104, USA
| | - Amy Huang
- Monell Chemical Senses Center, Philadelphia, PA, 19104, USA
| | - Emilia Leszkowicz
- Dept. Animal and Human Physiology, Faculty of Biology, University of Gdańsk, Gdańsk, Poland
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Li Y, Langley N, Zhang J. Recent Advances in Bitterness-Sensing Systems. BIOSENSORS 2023; 13:bios13040414. [PMID: 37185489 PMCID: PMC10136117 DOI: 10.3390/bios13040414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 05/17/2023]
Abstract
Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in mammals recognizing toxic substances. The bitter taste of food and oral medicines may decrease consumer compliance. As a result, many efforts have been made to mask or decrease the bitterness in food and oral pharmaceutical products. The detection of bitterness is critical to evaluate how successful the taste-masking technology is, and many novel taste-sensing systems have been developed on the basis of various interaction mechanisms. In this review, we summarize the progress of bitterness response mechanisms and the development of novel sensors in detecting bitterness ranging from commercial electronic devices based on modified electrodes to micro-type sensors functionalized with taste cells, polymeric membranes, and other materials in the last two decades. The challenges and potential solutions to improve the taste sensor quality are also discussed.
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Affiliation(s)
- Yanqi Li
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
| | - Nigel Langley
- Gaylord Chemical Company LLC, 1404 Greengate Dr, Ste 100, Covington, LA 70433, USA
| | - Jiantao Zhang
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
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12
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Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices. Foods 2023; 12:foods12051028. [PMID: 36900544 PMCID: PMC10000981 DOI: 10.3390/foods12051028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/11/2023] [Accepted: 02/14/2023] [Indexed: 03/04/2023] Open
Abstract
In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L-1, 97.69 g L-1) and citric acid content (14.49 g L-1, 13.7 g L-1), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing.
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Integrated untargeted metabolome, full-length sequencing, and transcriptome analyses reveal insights into the fruit quality at different harvest times of Chaenomeles speciosa. Food Res Int 2023; 164:112314. [PMID: 36737903 DOI: 10.1016/j.foodres.2022.112314] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 11/29/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
Chaenomeles speciosa fruit is a homologous medicine and food plant with a long history of multiple uses. It could be harvested near maturity and last for a long time. However, the optimal harvest strategy of Chaenomeles speciosa for various uses is currently unavailable. Here, untargeted metabolome at different harvest times during maturation was investigated for the first time, and 896 metabolites, including sugars, organic acids, amino acids, and phenylpropanoids, were identified. Optimal harvesting methods were proposed for different purposes. During the early maturation stages (before 105 days after full bloom), Ch. speciosa fruit could be harvested as Chinesemedicine. Whereas as snacks and food, Ch. speciosa fruit might be harvested at late maturity (after 120 days after full bloom). In addition, the overall network was revealed by integrating full-length Iso-seq and transcriptomics (RNA-seq) to investigate the association between quality-associated metabolites and Chaenomeles speciosa fruit gene expression during maturation. A few putative genes were captured via screening, dissecting and correlation analysis with the quality-associated metabolites (including d-glucose, catechin, gallocatechin, and succinic acid). Overall, in addition to providing a harvesting strategy for food and medicine, we also investigated the metabolism and gene expression pattern of Chaenomeles speciosa fruit during maturation. This comprehensive data and analyses laid the foundation for further investigating potential regulatory mechanisms during harvest and provided a new possibility for its development and utilization.
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14
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Tao Y, Zhang H, Wang Y. Revealing and predicting the relationship between the molecular structure and antioxidant activity of flavonoids. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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15
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Dubovski N, Fierro F, Margulis E, Ben Shoshan-Galeczki Y, Peri L, Niv MY. Taste GPCRs and their ligands. PROGRESS IN MOLECULAR BIOLOGY AND TRANSLATIONAL SCIENCE 2022; 193:177-193. [PMID: 36357077 DOI: 10.1016/bs.pmbts.2022.06.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Taste GPCRs are expressed in taste buds on the tongue and play a key role in food choice and consumption. They are also expressed extra-orally, with various physiological roles that are currently under study. Unraveling the roles of these receptors relies on the knowledge of their ligands. Combining sensory, cell-based and computational approaches enabled the discovery of numerous agonists and several antagonists. Here we provide a short overview of taste receptor families, main recent methods for ligands discovery, and current sources of information about known ligands. The future directions that are likely to impact the taste GPCR field include focus on ligand interactions with naturally occurring polymorphisms, as well as harnessing the power of CryoEM and of multiple signaling readout techniques.
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Affiliation(s)
- Nitzan Dubovski
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Fabrizio Fierro
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Eitan Margulis
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Yaron Ben Shoshan-Galeczki
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Lior Peri
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masha Y Niv
- The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.
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Kim DS, Lee S, Park SM, Yun SH, Gab HS, Kim SS, Kim HJ. Comparative Metabolomics Analysis of Citrus Varieties. Foods 2021; 10:2826. [PMID: 34829107 PMCID: PMC8622604 DOI: 10.3390/foods10112826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 01/12/2023] Open
Abstract
Many citrus varieties are hybridized to improve their quality and to overcome the effects of climate change. However, there is limited information on the effect of the chemical profiles of hybrid varieties on their quality. In this study, we analyzed 10 citrus varieties and evaluated the correlation with their general characteristics and antioxidant activities. Chemical profiles, including the contents of sugars, organic acid compounds, flavonoids, limonoids, and carotenoids, which are related to taste, color, and health benefits, were significantly different depending on the citrus varieties, leading to different antioxidant capacities and general quality parameters. Based on these data, the correlations were investigated, and 10 citrus varieties were clustered into four groups-Changshou kumquat and Jeramon (cluster I); Setoka (cluster II-1); Natsumi, Satsuma mandarin, and Navel orange (cluster II-2); Kanpei, Tamnaneunbong, Saybyeolbong, and Shiranui (cluster II-3). Moreover, a metabolomic pathway was proposed. Although citrus peels were not analyzed and the sensory and functional qualities of the citrus varieties were not investigated in this study, our results are useful to better understand the relationship between citrus quality and metabolite profiles, which can provide basic information for the development and improvement of new citrus varieties.
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Affiliation(s)
- Dong-Shin Kim
- Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Korea;
| | - Sun Lee
- Department of Food Science & Technology, Gyeongsang National University, Jinju 52828, Korea;
| | - Suk Man Park
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.M.P.); (S.H.Y.); (H.-S.G.); (S.S.K.)
| | - Su Hyun Yun
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.M.P.); (S.H.Y.); (H.-S.G.); (S.S.K.)
| | - Han-Seung Gab
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.M.P.); (S.H.Y.); (H.-S.G.); (S.S.K.)
| | - Sang Suk Kim
- Citrus Research Institute, National Institute of Horticultural & Herbal Science, Rural Development Administration, Seogwipo 63607, Korea; (S.M.P.); (S.H.Y.); (H.-S.G.); (S.S.K.)
| | - Hyun-Jin Kim
- Institute of Animal Medicine, Gyeongsang National University, Jinju 52828, Korea;
- Department of Food Science & Technology, Gyeongsang National University, Jinju 52828, Korea;
- Division of Applied Life Sciences (BK21 Four), Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
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Carvalho RL, de Miranda AS, Nunes MP, Gomes RS, Jardim GAM, Júnior ENDS. On the application of 3d metals for C-H activation toward bioactive compounds: The key step for the synthesis of silver bullets. Beilstein J Org Chem 2021; 17:1849-1938. [PMID: 34386103 PMCID: PMC8329403 DOI: 10.3762/bjoc.17.126] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 06/28/2021] [Indexed: 01/24/2023] Open
Abstract
Several valuable biologically active molecules can be obtained through C-H activation processes. However, the use of expensive and not readily accessible catalysts complicates the process of pharmacological application of these compounds. A plausible way to overcome this issue is developing and using cheaper, more accessible, and equally effective catalysts. First-row transition (3d) metals have shown to be important catalysts in this matter. This review summarizes the use of 3d metal catalysts in C-H activation processes to obtain potentially (or proved) biologically active compounds.
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Affiliation(s)
- Renato L Carvalho
- Institute of Exact Sciences, Department of Chemistry, Federal University of Minas Gerais - UFMG, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Amanda S de Miranda
- Institute of Exact Sciences, Department of Chemistry, Federal University of Minas Gerais - UFMG, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Mateus P Nunes
- Institute of Exact Sciences, Department of Chemistry, Federal University of Minas Gerais - UFMG, CEP 31270-901, Belo Horizonte, MG, Brazil
| | - Roberto S Gomes
- Department of Pharmaceutical Sciences, North Dakota State University, Fargo, ND, United States
| | - Guilherme A M Jardim
- Institute of Exact Sciences, Department of Chemistry, Federal University of Minas Gerais - UFMG, CEP 31270-901, Belo Horizonte, MG, Brazil
- Centre for Excellence for Research in Sustainable Chemistry (CERSusChem), Department of Chemistry, Federal University of São Carlos – UFSCar, CEP 13565-905, São Carlos, SP, Brazil
| | - Eufrânio N da Silva Júnior
- Institute of Exact Sciences, Department of Chemistry, Federal University of Minas Gerais - UFMG, CEP 31270-901, Belo Horizonte, MG, Brazil
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