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Vagkidis N, Marsh J, Chechik V. The Role of Polyphenolic Antioxidants from Tea and Rosemary in the Hydroxyl Radical Oxidation of N-Acetyl Alanine. Molecules 2023; 28:7514. [PMID: 38005236 PMCID: PMC10673243 DOI: 10.3390/molecules28227514] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/04/2023] [Accepted: 11/05/2023] [Indexed: 11/26/2023] Open
Abstract
In dead biological tissues such as human hair, the ability of antioxidants to minimise autoxidation is determined by their chemical reactions with reactive oxygen species. In order to improve our understanding of factors determining such antioxidant properties, the mechanistic chemistry of four phenolic antioxidants found in tea and rosemary extracts (epicatechin, epigallocatechin gallate, rosmarinic and carnosic acids) has been investigated. The degradation of N-acetyl alanine by photochemically generated hydroxyl radicals was used as a model system. A relatively high concentration of the antioxidants (0.1 equivalent with respect to the substrate) tested the ability of the antioxidants to intercept both initiating hydroxyl radicals (preventive action) and propagating peroxyl radicals (chain-breaking action). LC-MS data showed the formation of hydroxylated derivatives, quinones and hydroperoxides of the antioxidants. The structure of the assignment was aided by deuterium exchange experiments. Tea polyphenolics (epicatechin and epigallocatechin gallate) outperformed the rosemary compounds in preventing substrate degradation and were particularly effective in capturing the initiating radicals. Carnosic acid was suggested to act mostly as a chain-breaking antioxidant. All of the antioxidants except for rosmarinic acid generated hydroperoxides which was tentatively ascribed to the insufficient lability of the benzylic C-H bond of rosmarinic acid.
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Affiliation(s)
- Nikolaos Vagkidis
- Department of Chemistry, University of York, Heslington, York YO10 5DD, UK;
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Jennifer Marsh
- The Procter & Gamble Company, Mason Business Center, 8700 Mason-Montgomery Road, Mason, OH 45040, USA;
| | - Victor Chechik
- Department of Chemistry, University of York, Heslington, York YO10 5DD, UK;
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Taniguchi R, Ito C, Keitoku S, Miyake Y, Itoigawa M, Matsui T, Shibata T. Analysis on the Structure of Phlorethols Isolated From the Warm-Temperate Brown Seaweed Sargassum carpophyllum and Their Antioxidant Properties. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221109406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The brown seaweed Sargassum carpophyllum J. Agardh is an unused warm-temperate species in the family Sargassaceae that has been expanding its distribution along the coastal areas of Japan in recent years. In this study, 3 types of phlorotannins were identified from the EtOAc fraction of the 80% MeOH extract of S. carpophyllum. From the spectroscopic (1H NMR, 13C NMR, and HMBC) and ESI/MS data and comparison with those of prior literature, it was demonstrated that the compounds are oligomers of phlorethol, which is one of the subclasses of phlorotannins, that is triphlorethol B (phloroglucinol trimer), tetraphlorethol C (phloroglucinol tetramer), and pentaphlorethol A (phloroglucinol pentamer). Among the phlorethols, tetraphlorethol C and pentaphlorethol A were isolated and identified for the first time from a brown seaweed collected from the East China Sea, including the coastal areas of Japan. The identified phlorethols were tested for their antioxidant properties. In the antioxidant assay using liposomes, the phlorethols showed comparable inhibitory effects to epigallocatechin gallate (tea polyphenol) and α-tocopherol (liposoluble vitamin) on lipid peroxidation by 4 mM 2,2′-azobis(2-methylpropionamidine) dihydrochloride. In addition, it was revealed that pentaphlorethol A has a superoxide anion scavenging activity (50% effective concentration: 21 μM) higher than that (50% effective concentration: 46 μM) of ascorbic acid (hydrosoluble vitamin).
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Affiliation(s)
| | - Chihiro Ito
- Faculty of Pharmacy, Meijo University, Nagoya, Japan
| | - Saki Keitoku
- Graduate School of Bioresources, Mie University, Tsu, Mie, Japan
| | - Yoshiaki Miyake
- Faculty of Health and Medical Sciences, Aichi Shukutoku University, Nagakute, Aichi, Japan
| | - Masataka Itoigawa
- School of Sport and Health Science, Tokai Gakuen University, Miyoshi, Aichi, Japan
| | - Takuya Matsui
- Department of Physiology, School of Medicine, Aichi Medical University, Nagakute, Aichi, Japan
| | - Toshiyuki Shibata
- Graduate School of Bioresources, Mie University, Tsu, Mie, Japan
- Seaweed Biorefinery Research Center, Mie University, Tsu, Mie, Japan
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3
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Ren Y, Hou Y, Granato D, Zha M, Xu W, Zhang L. Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104387] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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4
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Amić A, Milenković D, Marković Z, Cagardová D, Rodríguez-Guerra Pedregal J, Dimitrić Marković JM. Impact of the phenolic O–H vs. C-ring C–H bond cleavage on the antioxidant potency of dihydrokaempferol. NEW J CHEM 2021. [DOI: 10.1039/d1nj00690h] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In order to correctly estimate hydrogen atom abstraction from polyphenols, kinetic analysis including suitable tunneling effects should be mandatory.
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Affiliation(s)
- Ana Amić
- Department of Chemistry
- Josip Juraj Strossmayer University of Osijek
- 31000 Osijek
- Croatia
| | - Dejan Milenković
- Institute for Information Technologies
- Department of Science
- University of Kragujevac
- 34000 Kragujevac
- Serbia
| | - Zoran Marković
- Institute for Information Technologies
- Department of Science
- University of Kragujevac
- 34000 Kragujevac
- Serbia
| | - Denisa Cagardová
- Institute of Physical Chemistry and Chemical Physics
- Department of Chemical Physics
- Slovak University of Technology in Bratislava
- SK-812 37 Bratislava
- Slovak Republic
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5
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Marillán C, Uquiche E. Inhibition of α-amylase activity by extracts from Leptocarpha rivularis stalks obtained with supercritical CO2. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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6
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Ahmadi SM, Farhoosh R, Sharif A, Rezaie M. Structure‐Antioxidant Activity Relationships of Luteolin and Catechin. J Food Sci 2020; 85:298-305. [DOI: 10.1111/1750-3841.14994] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 11/27/2022]
Affiliation(s)
- Seyed Mohammad Ahmadi
- Dept. of Food Science and TechnologyFaculty of AgricultureFerdowsi Univ. of Mashhad P.O. Box 91775‐1163 Mashhad Iran
| | - Reza Farhoosh
- Dept. of Food Science and TechnologyFaculty of AgricultureFerdowsi Univ. of Mashhad P.O. Box 91775‐1163 Mashhad Iran
| | - Ali Sharif
- Dept. of Food Science and TechnologyFaculty of AgricultureFerdowsi Univ. of Mashhad P.O. Box 91775‐1163 Mashhad Iran
| | - Mitra Rezaie
- Department of NutritionFaculty of MedicineMashhad University of Medical Sciences Mashhad Iran
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8
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Augustine C. Unravelling the Competence of Leucocyanidin in Free Radical Scavenging: A Theoretical Approach Based on Electronic Structure Calculations. J STRUCT CHEM+ 2019. [DOI: 10.1134/s0022476619020045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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9
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Shi M, Shi YL, Li XM, Yang R, Cai ZY, Li QS, Ma SC, Ye JH, Lu JL, Liang YR, Zheng XQ. Food-grade Encapsulation Systems for (-)-Epigallocatechin Gallate. Molecules 2018; 23:E445. [PMID: 29462972 PMCID: PMC6017944 DOI: 10.3390/molecules23020445] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 02/12/2018] [Accepted: 02/15/2018] [Indexed: 12/23/2022] Open
Abstract
(-)-Epigallocatechin gallate (EGCG) has attracted significant research interest due to its health-promoting effects such as antioxidation, anti-inflammation and anti-cancer activities. However, its instability and poor bioavailability have largely limited its efficacy and application. Food-grade materials such as proteins, carbohydrates and lipids show biodegradability, biocompatibility and biofunctionality properties. Food-grade encapsulation systems are usually used to improve the bioavailability of EGCG. In the present paper, we provide an overview of materials and techniques used in encapsulating EGCG, in which the adsorption mechanisms of food-grade systems during in vitro digestion are reviewed. Moreover, the potential challenges and future work using food-grade encapsulates for delivering EGCG are also discussed.
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Affiliation(s)
- Meng Shi
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Yun-Long Shi
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Xu-Min Li
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Rui Yang
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Zhuo-Yu Cai
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Qing-Sheng Li
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Shi-Cheng Ma
- Liupao Tea Academy, Wuzhou 543003, Guangxi, China. .
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou 310058, China.
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Barua MG, Escalada JP, Bregliani M, Pajares A, Criado S. Antioxidant capacity of (+)-catechin visible-light photoirradiated in the presence of vitamin B 2. Redox Rep 2017; 22:282-289. [PMID: 27712465 PMCID: PMC6837740 DOI: 10.1080/13510002.2016.1240287] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 09/15/2016] [Indexed: 10/20/2022] Open
Abstract
OBJECTIVES Catechins are important components of human diet and have received special attention due to their antioxidant capacity. The purpose of this paper was to study the antioxidant action of (+)-catechin (CTQ) in the presence of vitamin B2 (riboflavin) as light-absorbing agent. Furthermore, two model compounds, catechol (CTC) and resorcinol (RSC), were selected in order to elucidate the reactive target of the CTQ molecule. The influence of pH-medium was investigated. METHODS Stationary photolysis, polarographic detection of dissolved oxygen, reactive oxygen species (ROS)-scavengers, time-resolved near-IR phosphorescence detection, stationary, and time-resolved fluorescence and laser flash photolysis techniques were employed. RESULTS CTQ interacts with riboflavin under visible-light photoirradiation as well as with different ROS which are generated in this mechanism. Radical-scavenging activity increases with increasing of pH-medium. DISCUSSION pH-effect of the medium on radical-scavenging activity comes from the increased electron-donating ability of CTQ upon deprotonation. These results are very interesting due to the fact that the pH of the food products displays important variations. The [Formula: see text]-scavenging ability of CTQ, would be equal to the additive contribution of each reactive center, CTC, and RSC, present at the molecule of CTQ. However, CTQ would have a moderate ability to removal of [Formula: see text]-species at pH 7.
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Affiliation(s)
- M. G. Barua
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - J. P. Escalada
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - M. Bregliani
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - A. Pajares
- Unidad Académica Río Gallegos, Universidad Nacional de la Patagonia Austral, Santa Cruz, Argentina
| | - S. Criado
- Departamento de Química, Universidad Nacional de Río Cuarto, Córdoba, Argentina
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11
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Bacanlı M, Aydın S, Başaran AA, Başaran N. Are all phytochemicals useful in the preventing of DNA damage? Food Chem Toxicol 2017; 109:210-217. [DOI: 10.1016/j.fct.2017.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 08/21/2017] [Accepted: 09/05/2017] [Indexed: 01/11/2023]
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12
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Shi M, Huang LY, Nie N, Ye JH, Zheng XQ, Lu JL, Liang YR. Binding of tea catechins to rice bran protein isolate: Interaction and protective effect during in vitro digestion. Food Res Int 2017; 93:1-7. [PMID: 28290275 DOI: 10.1016/j.foodres.2017.01.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 01/05/2017] [Accepted: 01/06/2017] [Indexed: 11/28/2022]
Abstract
Rice bran protein isolate (RBPI) was prepared from defatted rice bran and used to deliver tea catechins. RBPI had the high adsorption selectivity for tea catechins over caffeine. The adsorption characteristics of tea catechins onto RBPI were determined over a range of time (0-300min), concentration (0.25-3.5gL-1) and temperatures (5°C, 20°C and 35°C). The adsorption kinetic data of EGCg and total catechins (TC) onto RBPI showed excellent fitness with the pseudo-second-order model, indicating that chemisorption is the dominating process. Langmuir and Freundlich models adequately described the isothermal adsorption of tea catechins onto RBPI, and the maximum adsorption of EGCg and TC were achieved at 5°C. SDS-PAGE profiles indicated that globulin and albumin were the major soluble proteins in RBPI to bind tea catechins. Fourier transforms infrared spectroscopy analysis showed that the protein secondary structures of RBPI were altered upon interaction with catechins, with a great increase in random coil and β-antiparallel, a minor increase in α-helix and a reduction in large loop and turn. Binding tea catechins to RBPI respectively increased the recovery% of EGCg and TC from 10.5% and 17.7% to 29.5% and 31.6% after in vitro intestinal digestion. Thus, RBPI is a promising food matrix for delivering tea catechins to gastrointestinal tract.
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Affiliation(s)
- Meng Shi
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Long-Yue Huang
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Ning Nie
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou 310058, China..
| | - Xin-Qiang Zheng
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Jian-Liang Lu
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, Hangzhou 310058, China
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13
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Makris DP, Kefalas P. Association Between In Vitro Antiradical Activity and Ferric Reducing Power in Aged Red Wines: A Mechanistic Approach. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205051265] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Polyphenolic phytochemicals present in certain plant tissues exhibit multifunctional properties, in terms of expressing in vitroantioxidant activity. In the case of wines, which can be considered as very complex mixtures of polyphenols, a trend has been revealed by previous studies regarding the correlation of values from antioxidant tests based on different chemical backgrounds. In this respect, 25 aged red wines, along with some characteristic polyphenolic antioxidants, were employed to carry out specific antioxidant tests, including the widely used DPPH• stable radical and a ferric reducing assay. The results showed that the values arising from these two tests correlated very well (r2 0.8761) at a 99.9% significance level (p<0.001). On such a basis, and using the information derived from the examination of the pure components, the findings were discussed from a mechanistic point of view to examine whether particular red wine constituents are responsible for the antioxidant behaviour observed.
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Affiliation(s)
- D. P. Makris
- Department of Enology and Beverage Technology Technological Educational Institute of Athens. Ag. Spyridona Str., 12210, Egaleo, Athens, Greece
| | - P. Kefalas
- Department of Food Quality Management and Chemistry of Natural Products Mediterranean Agronomic Institute of Chania. P.O. Box 85, 73100, Chania, Greece
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14
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Kefalas P, Kallithraka S, Parejo I, Makris DP. Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203040080] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The antiradical and hydroxyl free radical scavenging activities were estimated in twenty-five, aged red wines from different areas in Greece. The antiradical activity (AAR) was determined by means of the wellknown DPPH• method, and its values ranged from 24.7 to 125.1. A novel, chemiluminescence-based, highly sensitive assay was applied for determination of the hydroxyl free radical scavenging activity (SAHFR), which varied from 1.62 to 12.22 mM quercetin equivalents. The values from the two assays correlated very well (r2 =0.8542, P<0.001), which confirmed an important relationship between SAHFR and AAR. This tendency in aged red wines, which may be significant in evaluating the antioxidant behaviour of red wine polyphenols, is discussed on the basis of previous research and relevant data.
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Affiliation(s)
- P. Kefalas
- Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece
| | - S. Kallithraka
- Institute of Wine, National Agricultural Research Foundation (NAGREF), 1, S. Venizelou Str., 14123 Lycovrysi, Athens, Greece
| | - I. Parejo
- Department of Natural Products, Faculty of Pharmacy, University of Barcelona, Avda. Diagonal 643, 08028 Barcelona, Spain
| | - D. P. Makris
- Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (MAICh), P.O. Box 85, 73100, Chania, Greece,
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15
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Antiproliferative and antioxidative effects of novel hydrazone derivatives bearing coumarin and chromene moiety. Med Chem Res 2016. [DOI: 10.1007/s00044-016-1661-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Akter K, Barnes EC, Loa-Kum-Cheung WL, Yin P, Kichu M, Brophy JJ, Barrow RA, Imchen I, Vemulpad SR, Jamie JF. Antimicrobial and antioxidant activity and chemical characterisation of Erythrina stricta Roxb. (Fabaceae). JOURNAL OF ETHNOPHARMACOLOGY 2016; 185:171-181. [PMID: 26969405 DOI: 10.1016/j.jep.2016.03.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/24/2015] [Revised: 02/16/2016] [Accepted: 03/07/2016] [Indexed: 06/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The bark of Erythrina stricta Roxb. (Fabaceae) has been used in Indian indigenous systems as a remedy for rheumatism, stomach-ache, asthma, dysentery, contact dermatitis, eczema and skin infections. However, there have been limited phytochemical or biological studies on the bark of E. stricta and there are no studies that align with its traditional medicinal uses. AIM OF THE STUDY The aim of this study was to assess the antimicrobial and antioxidant activity of the stem bark of E. stricta to support its topical use in the treatment of contact dermatitis, eczema and skin infections and to isolate and identify any bioactive compounds. MATERIALS AND METHODS MTT microdilution and disc diffusion assays were used to determine the antimicrobial activities of n-hexane, dichloromethane, ethyl acetate, methanol and water extracts of the bark of E. stricta. Column and preparative thin layer chromatography were used for the purification of the dichloromethane extract. The structures of the compounds isolated were elucidated by extensive 1D and 2D NMR spectroscopic techniques and comparison with published data. The antioxidant activities of the extracts were determined by DPPH free radical scavenging and FRAP assays and the antioxidant activity of the pure compounds by dot-blot and DPPH staining methods. RESULTS The dichloromethane, ethyl acetate, and n-hexane extracts showed the most significant activity with MIC values of 7.8µg/mL, 125µg/mL, and 125µg/mL against a sensitive strain of Staphylococcus aureus. The dichloromethane and ethyl acetate extracts also showed significant activity against Candida albicans with MIC values of 125µg/mL and 1mg/mL respectively. GC-MS analysis of the n-hexane extract showed the presence of the antibacterial and antifungal compounds β-caryophyllene, caryophyllene oxide, α-selinene, β-selinene, selin-11-en-4-α-ol, α-copaene and δ-cadenine. Phytochemical studies of the dichloromethane extract led to the isolation of the novel compound erynone (1), together with six known compounds; wighteone (2), alpinum isoflavone (3), luteone (4), obovatin (5), erythrinassinate B (6) and isovanillin (7). Luteone (4) exhibited the most significant antibacterial activity with minimum inhibitory quantity (MIQ) values of 1.88µg, 1.88µg and 3.75µg, respectively, against sensitive (MSSA) and resistant strains (MRSA and MDRSA) of S. aureus using a TLC bioautography assay. Erynone (1) exhibited the greatest DPPH free radical scavenging activity. CONCLUSIONS Seven compounds, including a new chromanone, were isolated from the antimicrobial dichloromethane extract of the stem bark of E. stricta. Six of the seven compounds showed antibacterial and/or antioxidant activities. These findings provide support for the customary (traditional and contemporary) use of E. stricta bark for the treatment of skin and wound infections.
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Affiliation(s)
- Kaisarun Akter
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Emma C Barnes
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Wendy L Loa-Kum-Cheung
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Ping Yin
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Meyanungsang Kichu
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Joseph J Brophy
- School of Chemistry, Faculty of Science, University of New South Wales, Sydney 2052, Australia
| | - Russell A Barrow
- Research School of Chemistry, Faculty of Science, Australian National University, Acton, ACT 2601, Australia
| | - Imchawati Imchen
- Chungtia Senso Mokokchung Town, Mokokchung, Nagaland 798601, India
| | - Subramanyam R Vemulpad
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia
| | - Joanne F Jamie
- Indigenous Bioresources Research Group, Faculty of Science and Engineering, Macquarie University, North Ryde, Sydney 2109, Australia.
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Antioxidant Efficacy of Litchi (Litchi chinensis Sonn.) Pericarp Extract in Sheep Meat Nuggets. Antioxidants (Basel) 2016; 5:antiox5020016. [PMID: 27213457 PMCID: PMC4931537 DOI: 10.3390/antiox5020016] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 05/11/2016] [Accepted: 05/13/2016] [Indexed: 01/29/2023] Open
Abstract
In the present study, the efficacy of litchi fruit pericarp (LFP) extract (0.5%, 1.0% and 1.5% concentration) in retarding lipid oxidation of cooked sheep meat nuggets was evaluated and compared to butylated hydroxyl toluene (BHT, 100 ppm). The total phenolic content and antioxidant potential of LFP extracts were determined. The thiobarbituric acid reactive substance (TBARS) values were evaluated to assess the potential of LFP extracts as natural antioxidants for oxidative stability of cooked nuggets during 12 days of refrigerated storage. Results show that total phenolics content in 10 mg LFP powder was comparable to 100 ppm BHT, but 15 mg LFP powder had significantly higher (p < 0.05) total phenolics content and reducing power than the synthetic antioxidant. LFP extract did not affect pH, cooking yield and the sensory attributes of cooked nuggets. Non-treated control and nuggets with 1.0% LFP extract had significantly lower total phenolics than nuggets with 1.5% extract and BHT. TBARS values were significantly lower (p < 0.05) throughout the storage period in cooked meat nuggets containing either LFP extract or BHT than in non-treated control. Results indicate that LFP extracts are promising sources of natural antioxidants and can potentially be used as functional food additives in meat products at 1.5% without affecting products’ acceptability.
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Morikawa CK, Shinohara M. Heterogeneous photodegradation of methylene blue with iron and tea or coffee polyphenols in aqueous solutions. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2016; 73:1872-1881. [PMID: 27120642 DOI: 10.2166/wst.2016.032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Recently, we developed two new Fenton catalysts using iron (Fe) and spent tea leaves or coffee grounds as raw material. In this study, Fe-to-tea or Fe-to-coffee polyphenol complexes were successfully tested as heterogeneous photo-Fenton catalysts. The photodegradation efficiency of methylene blue solutions with Fe-to-polyphenol complexes was higher than that of homogeneous iron salts in the photo-Fenton process. Furthermore, the tested Fe-to-polyphenol complexes could be reused by simply adding H2O2 to the solutions. After three sequential additions of H2O2, the conventional catalysts FeCl2·4H2O and FeCl3 removed only 16.6% and 53.6% of the dye, while the catalysts made using spent coffee grounds and tea leaves removed 94.4% and 96.0% of the dye, respectively. These results showed that the complexes formed between Fe and chlorogenic acid, caffeic acid, gallic acid and catechin, which are the main polyphenols in tea and coffee, can be used to improve the photo-Fenton process.
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Affiliation(s)
- Claudio Kendi Morikawa
- National Agriculture and Food Research Organization, Postal 514-2392 Mie, Tsu, Ano, Kussawa 360, Japan E-mail:
| | - Makoto Shinohara
- National Agriculture and Food Research Organization, Postal 514-2392 Mie, Tsu, Ano, Kussawa 360, Japan E-mail:
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Qi C, Wang P, Cui L, Deng C, Yu Y, Wang Q, Fan X. Enhancement of antioxidant ability of Bombyx mori silk fibroins by enzymatic coupling of catechin. Appl Microbiol Biotechnol 2015; 100:1713-1722. [DOI: 10.1007/s00253-015-7064-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2015] [Revised: 09/25/2015] [Accepted: 10/04/2015] [Indexed: 01/25/2023]
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Zheng LW, Chung H, Kim YS. Effects of dicarbonyl trapping agents, antioxidants, and reducing agents on the formation of furan and other volatile components in canned-coffee model systems. Food Res Int 2015; 75:328-336. [DOI: 10.1016/j.foodres.2015.06.023] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 06/10/2015] [Accepted: 06/17/2015] [Indexed: 11/29/2022]
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21
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Model system-based mechanistic studies of black tea thearubigin formation. Food Chem 2015; 180:272-279. [DOI: 10.1016/j.foodchem.2015.01.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 12/05/2014] [Accepted: 01/22/2015] [Indexed: 11/17/2022]
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22
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Vargas-Sánchez R, Mendoza-Wilson A, Balandrán-Quintana R, Torrescano-Urrutia G, Sánchez-Escalante A. Study of the molecular structure and chemical reactivity of pinocembrin by DFT calculations. COMPUT THEOR CHEM 2015. [DOI: 10.1016/j.comptc.2015.01.014] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Bao A, Xiao N, Zhu Y, Xin S, Zhang H. The electrochemical catalytic behavior of pyrogallol at an 8-hydroxyquinoline-aluminum complex modified carbon paste electrode and its detection in tomato. RSC Adv 2015. [DOI: 10.1039/c4ra14842h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Tomato (Solanum lycopersicum) fruit is an excellent food for promoting human health and wellbeing due to its containing polyphenols as antioxidants.
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Affiliation(s)
- Amin Bao
- Chemistry Department, College of Chemistry and Life Science
- Shenyang Normal University
- Shenyang 110034
- China
| | - Nan Xiao
- Chemistry Department, College of Chemistry and Life Science
- Shenyang Normal University
- Shenyang 110034
- China
| | - Yongchun Zhu
- Chemistry Department, College of Chemistry and Life Science
- Shenyang Normal University
- Shenyang 110034
- China
| | - Shigang Xin
- Laboratory Centre
- Shenyang Normal University
- Shenyang 110034
- China
| | - Hongbo Zhang
- Laboratory Centre
- Shenyang Normal University
- Shenyang 110034
- China
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Maqsood S, Benjakul S, Abushelaibi A, Alam A. Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12106] [Citation(s) in RCA: 164] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sajid Maqsood
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Soottawat Benjakul
- Dept. of Food Technology; Faculty of Agro-Industry; Prince of Songkla Univ; Hat Yai Songkhla 90112 Thailand
| | - Aisha Abushelaibi
- Dept. of Food Science; College of Food and Agriculture; United Arab Emirates Univ; Al-Ain 15551 United Arab Emirates
| | - Asifa Alam
- Sustainable Development Study Center (SDSC); Government College Univ; Lahore 54000 Pakistan
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25
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Cárdenas A, Gómez M, Frontana C. Relationship between the chemical structures of antioxidants and the differences in their Cupric Ion Reducing Antioxidant Capacity (CUPRAC) by electrochemical methods. J Electroanal Chem (Lausanne) 2014. [DOI: 10.1016/j.jelechem.2014.07.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Myers RA, Fuller E, Yang W. Identification of native catechin fatty acid esters in green tea (Camellia sinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11484-11493. [PMID: 24251649 DOI: 10.1021/jf403620f] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Catechins are potent antioxidants and make up the primary class of polyphenols present in tea (Camellia sinensis). They are especially abundant in the less-fermented green teas that have been employed in various foods to enhance shelf life stability (Senanayake, N. J. Funct. Foods 2013, in press. Gramza, A.; Korczak, J. Trends Food Sci. 2005, 16, 351-358). The antioxidative activity of native (polar) catechins has proven to be useful in foods of relatively high polarity, while mixed results have been achieved in high-fat foods. However, the polarity of catechins can be attenuated by esterification with fatty acids, producing adducts that effectively partition into lipids and protect against rancidity even in high-fat foods (Cutler, S.; Fuller, E.; Rotberg, I.; Wray, C.; Troung, M.; Poss, M. International Patent WO 2013/036934 A1, March 14, 2013. Zhong, Y.; Shahidi, F. J. Agric. Food Chem. 2011, 59, 6526-6533). In this work, a search for the presence of naturally occurring lipid-conjugated catechins was undertaken in various green tea varieties. Rather than the traditional aqueous infusion, dried tea leaves were extracted with organic solvents followed by analysis for catechin adducts with both lower polarities and increased molecular weights as monitored by liquid chromatography and tandem mass spectrometry. Native catechin palmitates were identified and indirectly confirmed by synthesis and nuclear magnetic resonance as natural components of several Chinese green teas. Evidence of other fatty catechin esters was also observed.
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Affiliation(s)
- Richard A Myers
- Kemin Industries , 2100 Maury Street, Des Moines, Iowa 50317, United States
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Bourassa P, Côté R, Hutchandani S, Samson G, Tajmir-Riahi HA. The effect of milk alpha-casein on the antioxidant activity of tea polyphenols. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2013; 128:43-9. [PMID: 24001682 DOI: 10.1016/j.jphotobiol.2013.07.021] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 07/21/2013] [Accepted: 07/24/2013] [Indexed: 12/31/2022]
Abstract
In this study, we report how the antioxidant capacities of major tea polyphenols are affected by their interactions with milk alpha-casein (milk protein) using three complimentary oxidation methods: ABTS(+) radical cation scavenging, cyclic voltammetry and lipid peroxidation inhibition. We found that using the ABTS(+) assays, the antioxidant activity of all polyphenols was lowered by 11-27% in the presence of caseins. Using cyclic voltammetry, the overall current measured at the electrode was decreased by the presence of the protein, from 21% to 61%. The peak potentials were also shifted to higher values varying from 13 to 41 mV. However, using lipid peroxidation method, we noticed of the antioxidant activity of all the polyphenols changed (from 6% up to 75%) after the addition of alpha-casein. The results show using this method the larger gallate esters containing polyphenols epicatechingallate (ECG) and (epigallocatechingallate (EGCG) were less affected by the presence of casein than smaller polyphenols catechins (C), epicatechin (EC) and epicgallocatechine (EGC). Alpha-casein caused a small effect on the chain breaking antioxidant capacity of theaflavins as well. Therefore, casein has different effects on the overall antioxidant capacities of tea compounds depending on the methods used. We aim to understand those results with the types of protein-polyphenol interactions that take place in various settings and their effects on the antioxidant capacities of those compounds.
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Affiliation(s)
- Philippe Bourassa
- Groupe de recherche en Biologie Végétale, Département de Chimie-Physique, Université du Québec à Trois-Rivières, C.P. 500, Trois-Rivières, Québec G9A 5H7, Canada
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Bentayeb K, Rubio C, Nerín C. Study of the antioxidant mechanisms of Trolox and eugenol with 2,2′-azobis(2-amidinepropane)dihydrochloride using ultra-high performance liquid chromatography coupled with tandem mass spectrometry. Analyst 2012; 137:459-70. [DOI: 10.1039/c1an15505a] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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ZHANG LINGZHI, WANG DENGLIANG, CHEN WEIXIN, TAN XINDONG, WANG PENGCHENG. IMPACT OF FERMENTATION DEGREE ON THE ANTIOXIDANT ACTIVITY OF PU-ERH TEA IN VITRO. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00536.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Kadoma Y, Fujisawa S. Radical-scavenging activity of dietary phytophenols in combination with co-antioxidants using the induction period method. Molecules 2011; 16:10457-70. [PMID: 22173338 PMCID: PMC6264750 DOI: 10.3390/molecules161210457] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2011] [Revised: 12/05/2011] [Accepted: 12/07/2011] [Indexed: 12/05/2022] Open
Abstract
The radical-scavenging activity of dietary phytophenols has been investigated by many researches due to their antioxidant, anti-inflammatory and anticancer property but the radical-scavenging effect of 2-phytophenol and the phytophenol:co-antioxidants, vitamin C and thiol combination under nearly anaerobic conditions still remains unknown. The radical-scavenging activity for seventeen phytophenols and for six synthetic phenols (positive controls) was investigated using the induction period method in the polymerization of methyl methacrylates (MMA) initiated by thermal decomposition of benzoyl peroxide (BPO) by monitoring differential scanning calorimetery (DSC). The kinh for the phytophenols was likely with the range 0.5 × 103 M−1s−1−2.2 × 103 M−1s−1, whereas that for synthetic phenols, hydroquinone and galvinoxyl, was with the range 7 × 103 M−1s−1−8 × 103 M−1s−1. Also, the additive scavenging effect of the (−)-epigallocatechin (EGC):(−)-epicatechin (EC) and the (+)-catechin:epicatechin (EC) combination was observed at 1:1 molar ratio, whereas that of the EC:quercetin combination showed the cancel (prooxidative) effect. Furthermore, the EGC:ASDB (L-ascorbyl 2,6-dibutylate) or 2-ME (2-mercaptoethanol) combination showed the prooxidative effect. Such enhancement of prooxidation in the combination may increase their toxic effects due to their cooxidation. Also, the synergic, additive or cancel effects of the flavonoid:vitamins E combination on the induction period in the BPO (a PhCOO* radical) and 2,2′-azobisisobutyronitrile (AIBN, an R* radical) systems are discussed.
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Affiliation(s)
- Yoshinori Kadoma
- Institute of Biomaterials and Bioengineering, Tokyo Medical and Dental University, Kanda-surugadai, Chiyoda-ku, Tokyo 101-0062, Japan.
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Gossai D, Lau‐Cam CA. Simple HPLC Method, with Fluorometric Detection, for Studying the Oral Absorption of Monomeric Catechins in a Small Animal Model. J LIQ CHROMATOGR R T 2011. [DOI: 10.1080/10826070600915148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Davekanand Gossai
- a Department of Pharmaceutical Sciences, College of Pharmacy and Allied Health Professions , St. John's University , Jamaica, New York, USA
| | - Cesar A. Lau‐Cam
- a Department of Pharmaceutical Sciences, College of Pharmacy and Allied Health Professions , St. John's University , Jamaica, New York, USA
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Zhong Y, Shahidi F. Lipophilized epigallocatechin gallate (EGCG) derivatives as novel antioxidants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6526-6533. [PMID: 21526762 DOI: 10.1021/jf201050j] [Citation(s) in RCA: 156] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Epigallocatechin gallate (EGCG) is the major polyphenol in green tea and known to render many health benefits associated with tea consumption. EGCG was modified structurally to improve its lipophilicity, expand its application in lipophilic media, and enhance its cellular absorption in vivo. Esterification of the water-soluble EGCG with selected long-chain saturated and unsaturated fatty acids was carried out, followed by a purification process. Ester derivatives of EGCG with stearic acid (SA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) were prepared, and their enhanced lipophilicity was confirmed by octanol-water partition coefficient. The chemical structures of the EGCG derivatives, determined by HPLC-MS and ¹H and ¹³C NMR, were EGCG-3',5',3'',5''-O-tetraesters of SA, EPA, and DHA. The lipophilized EGCG derivatives exhibited greater antioxidant activity in scavenging the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical than EGCG itself. The results suggest that EGCG derivatives may be used as potential lipophilic antioxidants in the food, cosmetic, and medicinal industries.
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Affiliation(s)
- Ying Zhong
- Department of Biochemistry, Memorial University of Newfoundland , St. John's, Newfoundland, Canada A1B 3X9
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Geng CH, Lin M, Wang WY, Ye JN. Determination of active ingredients in hawthorn and hawthorn piece by capillary electrophoresis with electrochemical detection. JOURNAL OF ANALYTICAL CHEMISTRY 2011. [DOI: 10.1134/s1061934808010140] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Chen Y, Lee YD, Vedala H, Allen BL, Star A. Exploring the chemical sensitivity of a carbon nanotube/green tea composite. ACS NANO 2010; 4:6854-62. [PMID: 21043457 PMCID: PMC3026703 DOI: 10.1021/nn100988t] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Single-walled carbon nanotubes (SWNTs) possess unique electronic and physical properties, which make them very attractive for a wide range of applications. In particular, SWNTs and their composites have shown a great potential for chemical and biological sensing. Green tea, or more specifically its main antioxidant component, epigallocatechin gallate (EGCG), has been found to disperse SWNTs in water. However, the chemical sensitivity of this SWNT/green tea (SWNT/EGCG) composite remained unexplored. With EGCG present, this SWNT composite should have strong antioxidant properties and thus respond to reactive oxygen species (ROS). Here we report on fabrication and characterization of SWNT/EGCG thin films and the measurement of their relative conductance as a function of H(2)O(2) concentrations. We further investigated the sensing mechanism by Fourier transform infrared (FTIR) spectroscopy and field-effect transistor measurements (FET). We propose here that the response to H(2)O(2) arises from the oxidation of EGCG in the composite. These findings suggest that SWNT/green tea composite has a great potential for developing simple resistivity-based sensors.
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Affiliation(s)
| | | | | | | | - Alexander Star
- Department of Chemistry, University of Pittsburgh and the National Energy Technology Laboratory, Pittsburgh, PA 15260 (USA), Fax: (+1) 412-624-4027
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Effect of phloroglucinol on oxidative stress and inflammation. Food Chem Toxicol 2010; 48:2925-33. [DOI: 10.1016/j.fct.2010.07.029] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2010] [Revised: 06/30/2010] [Accepted: 07/20/2010] [Indexed: 12/12/2022]
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36
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Dopico-García MS, Castro-López MM, López-Vilariño JM, González-Rodríguez MV, Valentão P, Andrade PB, García-Garabal S, Abad MJ. Natural extracts as potential source of antioxidants to stabilize polyolefins. J Appl Polym Sci 2010. [DOI: 10.1002/app.33022] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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DEMBELE S, WANG D, YU L, SUN J, DONG S. EFFECTS OF ADDED CRUDE GREEN TEA POLYPHENOL ON THE LIPID OXIDATION OF COMMON CARP (CYPRINUS CARPIO L.) AND CATFISH (CLARIAS GARIEPINUS BURCHELL) DURING REFRIGERATED STORAGE. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2010.00216.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kang KW, Oh SJ, Ryu SY, Song GY, Kim BH, Kang JS, Kim SK. Evaluation of the total oxy-radical scavenging capacity of catechins isolated from green tea. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.01.055] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Sato M, Toyazaki H, Yoshioka Y, Yokoi N, Yamasaki T. Structural characteristics for superoxide anion radical scavenging and productive activities of green tea polyphenols including proanthocyanidin dimers. Chem Pharm Bull (Tokyo) 2010; 58:98-102. [PMID: 20045974 DOI: 10.1248/cpb.58.98] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The purpose of this paper is to report structural characteristics for superoxide anion radical (O(2(-))) scavenging and productive activities of green tea polyphenols. (-)-Epicatechin 3-O-gallate (5), (-)-epigallocatechin (6), (-)-epigallocatechin 3-O-gallate (7), (+)-gallocatechin-(4alpha-->8')-epigallocatechin (8), and (-)-epigallocatechin-(2beta-->O-->7', 4beta-->8')-epicatechin 3'-O-gallate (9) were isolated from the tea plant Camellia sinensis L. (+)-Epigallocatechin-(2beta-->O-->7, 4beta-->8')-epicatechin (10) was prepared by hydrolyzing 9. The polyphenols, as well as commercially available pyrogallol (1), methyl gallate (2), (+)-catechin (3), (-)-epicatechin (4), and the flavonol myricetin (11), produced O(2(-)) in descending order 1, 6 asymptotically equal to11 asymptotically equal to8, 7, 10, 2 asymptotically equal to9, 5 asymptotically equal to4. In the polyphenols with the pyrogallol-type B-ring and/or galloyl group, electron-withdrawing substituents (carbonyl and ketal carbons) and/or intramolecular hydrogen bonding constituted structural characteristics against the autoxidation reaction. The O(2(-))-productive activity partially counteracted O(2(-))-scavenging activity. However, such structural characteristics appeared to enhance the scavenging activity, accordingly the polyphenols in effect served as O(2(-))-scavengers in descending order 9 asymptotically equal to7, 2, 11, 8, 10, 3 asymptotically equal to4. On the other hand, 6, having no such structural characteristic, acted as a O(2(-))-generator, as well as 1. Further assessments covering tannins (e.g., A-type proanthocyanidin dimer 9) are needed to identify which green tea polyphenols are the most desirable chemopreventive agents.
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Affiliation(s)
- Masashi Sato
- Department of Applied Biological Science, Kagawa University, Kagawa, Japan
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Chemistry of secondary polyphenols produced during processing of tea and selected foods. Int J Mol Sci 2009; 11:14-40. [PMID: 20161999 PMCID: PMC2820987 DOI: 10.3390/ijms11010014] [Citation(s) in RCA: 103] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2009] [Revised: 12/19/2009] [Accepted: 12/24/2009] [Indexed: 01/25/2023] Open
Abstract
This review will discuss recent progress in the chemistry of secondary polyphenols produced during food processing. The production mechanism of the secondary polyphenols in black tea, whisky, cinnamon, and persimmon fruits will be introduced. In the process of black tea production, tea leaf catechins are enzymatically oxidized to yield a complex mixture of oxidation products, including theaflavins and thearubigins. Despite the importance of the beverage, most of the chemical constituents have not yet been confirmed due to the complexity of the mixture. However, the reaction mechanisms at the initial stages of catechin oxidation are explained by simple quinone-phenol coupling reactions. In vitro model experiments indicated the presence of interesting regio- and stereoselective reactions. Recent results on the reaction mechanisms will be introduced. During the aging of whisky in oak wood barrels, ellagitannins originating from oak wood are oxidized and react with ethanol to give characteristic secondary ellagitannins. The major part of the cinnamon procyanidins is polymerized by copolymerization with cinnamaldehyde. In addition, anthocyanidin structural units are generated in the polymer molecules by oxidation which accounts for the reddish coloration of the cinnamon extract. This reaction is related to the insolubilization of proanthocyanidins in persimmon fruits by condensation with acetaldehyde. In addition to oxidation, the reaction of polyphenols with aldehydes may be important in food processing.
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DEMBELE S, WANG D, SUN J, DONG S. COMPARISON STUDY OF THE EFFECTS OF DIFFERENT CRUDE GREEN TEA POLYPHENOLS ON THE QUALITY OF DRIED CATFISH DURING AMBIENT STORAGE. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00398.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Zhong K, Zhao SY, Jönsson LJ, Hong F. Enzymatic conversion of epigallocatechin gallate to epigallocatechin with an inducible hydrolase fromAspergillus niger. BIOCATAL BIOTRANSFOR 2009. [DOI: 10.1080/10242420802090487] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Ryu B, Li Y, Qian ZJ, Kim MM, Kim SK. Differentiation of human osteosarcoma cells by isolated phlorotannins is subtly linked to COX-2, iNOS, MMPs, and MAPK signaling: implication for chronic articular disease. Chem Biol Interact 2009; 179:192-201. [PMID: 19330880 DOI: 10.1016/j.cbi.2009.01.006] [Citation(s) in RCA: 83] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Arthritis is one of the most prevalent chronic inflammatory diseases, and it is characterized by structural and biochemical changes in major tissues of the joint, including degradation of the cartilage matrix, insufficient synthesis of extracellular matrix (ECM). Ecklonia cava (EC) is a member of the family of Laminariaceae, which is an edible marine brown alga with various bioactivities. In this study of the methanol extract of brown alga EC, the dieckol (1) and 1-(3',5'-dihydroxyphenoxy)-7-(2'',4'',6''-trihydroxyphenoxy) 2,4,9-trihydroxydibenzo-1,4,-dioxin (2) were isolated and characterized by NMR techniques with high yield. Phlorotannin derivatives (1, 2) promoted osteosarcoma differentiation by increasing alkaline phosphatase (ALP) activity, mineralization, total protein and collagen synthesis in human osteosarcoma cell (MG-63 cells), respectively. Furthermore, these phlorotannin derivatives (1, 2) inhibited mRNA gene and protein levels of matrix metalloproteinase (MMP-1, MMP-3, and MMP-13), iNOS and COX-2 in casein zymography, Western blot and reverse transcriptase-polymerase chain reaction (RT-PCR) assays. In addition, it was observed that the phlorotannins inhibited phosphorylation of JNK and p38 MAPK in human osteosarcoma cell. These results suggested the phlorotannin derivatives (1, 2) could promote cell differentiation, attenuate MMP-1, MMP-3, MMP-13 expressions, and inflammatory response via MAPK pathway in chronic articular diseases.
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Affiliation(s)
- BoMi Ryu
- Department of Chemistry, Pukyong National University, Busan 608-737, Republic of Korea
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Abstract
Epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes. Extensive research exists on apples and the health benefits of their beverages and phytochemicals. The purpose of this paper is to review the most recent literature in this area focusing on phytochemicals, phytochemical bioavailability and antioxidant behavior.
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Affiliation(s)
- Carla Soler
- Laboratory of Food Technology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
| | - José M. Soriano
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n. 46100 Burjassot, Spain
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Novak I, Šeruga M, Komorsky-Lovrić S. Electrochemical Characterization of Epigallocatechin Gallate Using Square-Wave Voltammetry. ELECTROANAL 2009. [DOI: 10.1002/elan.200804509] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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Qian Y, Agne A, Chira K, Teissèdre PL, Décordé K, Ventura E, Cristol JP, Rouanet JM. A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress and p22phoxNADPH oxidase activation in an experimental model of diet-induced atherosclerosis, according to the vinification process. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1065-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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47
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Severino JF, Goodman BA, Kay CWM, Stolze K, Tunega D, Reichenauer TG, Pirker KF. Free radicals generated during oxidation of green tea polyphenols: electron paramagnetic resonance spectroscopy combined with density functional theory calculations. Free Radic Biol Med 2009; 46:1076-88. [PMID: 19439236 DOI: 10.1016/j.freeradbiomed.2009.01.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/27/2008] [Revised: 12/03/2008] [Accepted: 01/09/2009] [Indexed: 10/21/2022]
Abstract
Electron paramagnetic resonance spectroscopy and density functional theory calculations have been used to investigate the redox properties of the green tea polyphenols (GTPs) (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and (-)-epicatechin gallate (ECG). Aqueous extracts of green tea and these individual phenols were autoxidized at alkaline pH and oxidized by superoxide anion (O(2)(-)) radicals in dimethyl sulfoxide. Several new aspects of the free radical chemistry of GTPs were revealed. EGCG can be oxidized on both the B and the D ring. The B ring was the main oxidation site during autoxidation, but the D ring was the preferred site for O(2)(-) oxidation. Oxidation of the D ring was followed by structural degradation, leading to generation of a radical identical to that of oxidized gallic acid. Alkaline autoxidation of green tea extracts produced four radicals that were related to products of the oxidation of EGCG, EGC, ECG, and gallic acid, whereas the spectra from O(2)(-) oxidation could be explained solely by radicals generated from EGCG. Assignments of hyperfine coupling constants were made by DFT calculations, allowing the identities of the radicals observed to be confirmed.
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48
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Amić D, Lučić B, Kovačević G, Trinajstić N. Bond dissociation enthalpies calculated by the PM3 method confirm activity cliffs in radical scavenging of flavonoids. Mol Divers 2008; 13:27-36. [DOI: 10.1007/s11030-008-9095-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2008] [Accepted: 10/07/2008] [Indexed: 01/01/2023]
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49
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Hori M, Kojima H, Nakata S, Konishi H, Kitagawa A, Kawai K. A Search for the Plant Ingredients that Protect Cells from Air Pollutants and Benz[a]pyrene Phototoxicity. Drug Chem Toxicol 2008; 30:105-16. [PMID: 17454027 DOI: 10.1080/01480540601186788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
A diversity of antioxidants and plant ingredients were examined for their protective effect in cultured Balb/c 3T3 cells against ultraviolet A (UVA)-induced cytotoxicities of extracted air pollutants and benz[a]pyrene (B[a]P) in an effort to find effective protectors against the phototoxicity of air pollutants and B[a]P. As has been observed for B[a]P phototoxicity, air pollutants themselves and those previously exposed to UVA light in the absence of cells exhibited faintly weak cytotoxicity, but the toxicity was markedly elevated when they were exposed to UVA light concomitantly with cells. The B[a]P phototoxicity was not eliminated by well-known antioxidants but was markedly diminished by diversity of plant ingredients. Among the plant ingredients tested in the current study, morin, naringin, and quercetin were found to be desirable protectors against B[a]P phototoxicity.
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Affiliation(s)
- M Hori
- Research & Development Department, Ichimaru Pharcos Co., Ltd., Gifu, Japan
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50
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Dai F, Chen WF, Zhou B. Antioxidant synergism of green tea polyphenols with α-tocopherol and l-ascorbic acid in SDS micelles. Biochimie 2008; 90:1499-505. [DOI: 10.1016/j.biochi.2008.05.007] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2007] [Accepted: 05/15/2008] [Indexed: 02/07/2023]
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