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Osojnik Črnivec IG, Skrt M, Polak T, Šeremet D, Mrak P, Komes D, Vrhovšek U, Poklar Ulrih N. Aspects of quercetin stability and its liposomal enhancement in yellow onion skin extracts. Food Chem 2024; 459:140347. [PMID: 38991436 DOI: 10.1016/j.foodchem.2024.140347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 06/26/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
Quercetin is a flavonoid that occurs in many types of fruit and vegetables and is stable for no longer than 4.5 h in the investigated pH range (6.0-8.0), even at 4 °C in the dark. At higher temperatures, the degradation/oxidation process is much faster. Simple but effective proliposomal encapsulation was used to protect the quercetin from environmental conditions such as pH. With this approach, 65 to 90% of pure quercetin and quercetin-rich onion extract was kept after >60 days under conditions that favoured its oxidation (pH 7.4). In addition, the encapsulated quercetin decreases the lipid peroxidation induced by pulsed UV light by >50%. At a mass ratio of 1:100 quercetin to lipids (w/w), the liposomes remained intact in solutions for six months. Quercetin in lipid bilayers simultaneously protects the unsaturated lipids from peroxidation.
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Affiliation(s)
- Ilja Gasan Osojnik Črnivec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Mihaela Skrt
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Tomaž Polak
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Polona Mrak
- Department of Biology, Biotechnical Faculty, University of Ljubljana, Večna pot 111, SI-1000 Ljubljana, Slovenia.
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Urška Vrhovšek
- Metabolomic Unit, Edmund Mach Foundation, Via Edmund Mach, 1, 38010 San Michele all Adige, Italy.
| | - Nataša Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Jamova 39, SI-1000 Ljubljana, Slovenia.
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2
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Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods 2024; 13:1767. [PMID: 38890995 PMCID: PMC11171573 DOI: 10.3390/foods13111767] [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: 04/16/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Dorota Litwinek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Tomasz Zięba
- Department of Food Storage, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Renata Sabat
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
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3
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Nagy-Radványi L, Balázs VL, Kocsis B, Csikós E, Ángyán VD, Szabó P, Biró V, Kocsis M, Farkas Á. Antibacterial activity of Hungarian varietal honeys against respiratory pathogens as a function of storage time. Sci Rep 2024; 14:10200. [PMID: 38702397 PMCID: PMC11068765 DOI: 10.1038/s41598-024-60961-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 04/29/2024] [Indexed: 05/06/2024] Open
Abstract
Today, antibiotic therapies that previously worked well against certain bacteria due to their natural sensitivity, are becoming less effective. Honey has been proven to inhibit the biofilm formation of some respiratory bacteria, however few data are available on how the storage time affects the antibacterial effect. The activity of black locust, goldenrod, linden and sunflower honeys from three consecutive years (2020, 2021, 2022) was analyzed in 2022 against Gram-negative (Haemophilus influenzae, H. parainfluenzae, Pseudomonas aeruginosa) and Gram-positive (Streptococcus pneumoniae) bacteria using in vitro microbiological methods. After determining the physicochemical parameters of honey, broth microdilution was applied to determine the minimum inhibitory concentration of each honey type against each bacterium, and crystal violet assay was used to test their antibiofilm effect. The possible mechanism of action was explored with membrane degradation test, while structural changes were illustrated with scanning electron microscopy. Honeys stored for one or two years were darker than fresh honeys, while older honeys had significantly lower antibacterial activity. The most remarkable inhibitory effect was exerted by linden and sunflower honeys, and P. aeruginosa proved to be the most resistant bacterium. Based on our results, honey intended for medicinal purposes should be used as fresh as possible during a treatment.
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Affiliation(s)
- Lilla Nagy-Radványi
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
| | - Viktória L Balázs
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
| | - Béla Kocsis
- Department of Medical Microbiology and Immunology, Faculty of Medicine, University of Pécs, 7624, Pécs, Hungary
| | - Eszter Csikós
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
| | - Virág D Ángyán
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
| | - Péter Szabó
- Institute of Geography and Earth Sciences, Faculty of Sciences, University of Pécs, 7624, Pécs, Hungary
| | - Viktória Biró
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
| | - Marianna Kocsis
- Department of Agricultural Biology, Institute of Biology, University of Pécs, 7624, Pécs, Hungary.
| | - Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Hungary
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4
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Zhang H, Lin S, Xie R, Zhong W, Wang H, Farag MA, Hussain H, Arroo RRJ, Chen X, Xiao J. Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃. Food Chem 2024; 435:137560. [PMID: 37793280 DOI: 10.1016/j.foodchem.2023.137560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/06/2023]
Abstract
In the field of thermal degradation of flavonoids, current studies mainly focused on flavonols. However, the thermal degradation of dihydroflavonols in aqueous solution has received limited attention compared to flavonols. The single C2-C3 bonds of dihydroflavonols, which differs from the C2-C3 double bond in flavonols, may cause different degradation mechanisms. Dihydromyricetin (DMY) is a typical dihydroflavonol with six hydroxyl groups, and possesses various health effects. We explored the thermal degradation of DMY in neutral aqueous solution (pH 7) at 100 ℃. Ultra-performance liquid chromatography combined with photodiode array and electrospray ionization quadrupole-time-of-flight tandem mass spectrometric detection (UPLC-PDA-ESI-QTOF-MS/MS) provided suitable platform for exploring DMY degradation pathways, and negative ion mode was applied. Thermal treatment led to a decline in DMY level with time, accompanied by the appearance of various degradation products of DMY. Degradation mechanisms of DMY included isomerization, oxidation, hydroxylation, dimerization and ring cleavage. The pyrogallol-type ring B of DMY might be initially oxidized into ortho-quinone, which could further attack another DMY to form dimers. In addition, hydroxylation is likely to occur at C-2, C-3 of DMY or DMY dimers, which then further yields ring-cleavage products via breakage of the O1-C2 bond, C2-C3 bond, or C3-C4 bond. The 3-hydroxy-5-(3,3,5,7-tetrahydroxy-4-oxochroman-2-yl) cyclohexa-3,5-diene-1, 2-dione (m/z 333.0244) and unknown compound m/z 435.0925 were annotated as key intermediates in DMY degradation. Four phenolic acids, including 3,4,5-trihydroxybenzoic acid (m/z 169.0136, RT 1.4 min), 2,4,6-trihydroxyphenylglyoxylic acid (m/z 197.0084, RT 1.7 min), 2-oxo-2-(2,4,6-trihydroxyphenyl) acetaldehyde (m/z 181.0132, RT 2.4 min), and 2,4,6-trihydroxybenzoic acid (m/z 169.0139, RT 2.5 min) were identified as the major end products of DMY degradation. In addition, 5-((3,5dihydroxyphenoxy) methyl)-3-hydroxycyclohexa-3,5-diene-1,2-dione (m/z 261.0399, RT 11.7 min) and unidentified compound with m/z 329.0507 (RT 1.0 min) were also suggested to be end products of DMY degradation. These results provide novel insights on DMY stability and degradation products. Moreover, the heat treatment of DMY aqueous solution was found to gradually reduce the antioxidant activities of DMY, and even destroy the beneficial effect of DMY on the gut microbiota composition.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Shiye Lin
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
| | - Ruiwei Xie
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Weizhi Zhong
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China.
| | - Hui Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.
| | - Hidayat Hussain
- Department of Bioorganic Chemistry, Leibniz Institute of Plant Biochemistry, Weinberg 3, D-06120 Halle (Saale), Germany.
| | - Randolph R J Arroo
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, United Kingdom.
| | - Xiaojia Chen
- Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Jianbo Xiao
- Universidade de Vigo, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain.
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Kowalski S, Gumul D, Oracz J, Rosicka-Kaczmarek J, Mikulec A, Mickowska B, Skotnicka M, Zborowski M. Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours. Antioxidants (Basel) 2023; 12:1912. [PMID: 38001765 PMCID: PMC10669623 DOI: 10.3390/antiox12111912] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.
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Affiliation(s)
- Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Anna Mikulec
- Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland;
| | - Barbara Mickowska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 3a Marii Skłodowskiej-Curie Street, 80-210 Gdansk, Poland;
| | - Marek Zborowski
- Department of Health Science, Academy of Applied Science in Nowy Sacz, 2G Kościuszki Street, 33-300 Nowy Sacz, Poland;
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Sadžak A, Eraković M, Šegota S. Kinetics of Flavonoid Degradation and Controlled Release from Functionalized Magnetic Nanoparticles. Mol Pharm 2023; 20:5148-5159. [PMID: 37651612 DOI: 10.1021/acs.molpharmaceut.3c00478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Flavonoids are naturally occurring antioxidants that have been shown to protect cell membranes from oxidative stress and have a potential use in photodynamic cancer treatment. However, they degrade at physiological pH values, which is often neglected in drug release studies. Kinetic study of flavonoid oxidation can help to understand the mechanism of degradation and to correctly analyze flavonoid release data. Additionally, the incorporation of flavonoids into magnetic nanocarriers can be utilized to mitigate degradation and overcome their low solubility, while the release can be controlled using magnetic fields (MFs). An approach that combines alternating least squares (ALS) and multilinear regression to consider flavonoid autoxidation in release studies is presented. This approach can be used in general cases to account for the degradation of unstable drugs released from nanoparticles. The oxidation of quercetin, myricetin (MCE), and myricitrin (MCI) was studied in PBS buffer (pH = 7.4) using UV-vis spectrophotometry. ALS was used to determine the kinetic profiles and characteristic spectra, which were used to analyze UV-vis data of release from functionalized magnetic nanoparticles (MNPs). MNPs were selected for their unique magnetic properties, which can be exploited for both targeted drug delivery and control over the drug release. MNPs were prepared and characterized by X-ray diffraction, infrared spectroscopy, scanning electron microscopy, superconducting quantum interference device magnetometer, and electrophoretic mobility measurements. Autoxidation of all three flavonoids follows a two-step first-order kinetic model. MCE showed the fastest degradation, while the oxidation of MCI was the slowest. The flavonoids were successfully loaded into the prepared MNPs, and the drug release was described by the first-order and Korsmeyer-Peppas models. External MFs were utilized to control the release mechanism and the cumulative mass of the flavonoids released.
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Affiliation(s)
- Anja Sadžak
- Division of Physical Chemistry, Ruđer Bošković Institute, Bijenička Cesta 54, Zagreb 10000, Croatia
| | - Mihael Eraković
- Division of Physical Chemistry, Ruđer Bošković Institute, Bijenička Cesta 54, Zagreb 10000, Croatia
| | - Suzana Šegota
- Division of Physical Chemistry, Ruđer Bošković Institute, Bijenička Cesta 54, Zagreb 10000, Croatia
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Lúcio M, Giannino N, Barreira S, Catita J, Gonçalves H, Ribeiro A, Fernandes E, Carvalho I, Pinho H, Cerqueira F, Biondi M, Lopes CM. Nanostructured Lipid Carriers Enriched Hydrogels for Skin Topical Administration of Quercetin and Omega-3 Fatty Acid. Pharmaceutics 2023; 15:2078. [PMID: 37631292 PMCID: PMC10459668 DOI: 10.3390/pharmaceutics15082078] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/28/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Chronic skin exposure to external hostile agents (e.g., UV radiation, microorganisms, and oxidizing chemicals) may increase oxidative stress, causing skin damage and aging. Because of their well-known skincare and protective benefits, quercetin (Q) and omega-3 fatty acids (ω3) have attracted the attention of the dermocosmetic and pharmaceutical sectors. However, both bioactives have inherent properties that limit their efficient skin delivery. Therefore, nanostructured lipid carriers (NLCs) and enriched PFC® hydrogels (HGs) have been developed as a dual-approach vehicle for Q and/or ω3 skin topical administration to improve bioactives' stability and skin permeation. Two NLC formulations were prepared with the same lipid composition but differing in surfactant composition (NLC1-soy lecithin and poloxamer 407; NLC2-Tween® 80 and dioctyl sodium sulfosuccinate (DOSS)), which have an impact on physicochemical properties and pharmaceutical and therapeutic performance. Despite both NLCs presenting high Q loading capacity, NLC2's physicochemical properties make them more suitable for topical skin administration and ensure longer colloidal stability. Additionally, NLC2 demonstrated a more sustained Q release, indicating higher bioactive storage while improving permeability. The occlusive effect of NLCs-enriched HGs also has a positive impact on skin permeability. Q-loaded NLC2, with or without ω3, -enriched HGs demonstrated efficacy as antioxidant and photoprotective formulations as well as effective reduction in S. aureus growth, indicating that they constitute a promising approach for topical skin administration to prevent skin aging and other damaging cutaneous processes.
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Affiliation(s)
- Marlene Lúcio
- CF-UM-UP, Centro de Física das Universidades do Minho e Porto, Departamento de Física, Universidade do Minho, 4710-057 Braga, Portugal;
- CBMA, Centro de Biologia Molecular e Ambiental, Departamento de Biologia, Universidade do Minho, 4710-057 Braga, Portugal
| | - Nicole Giannino
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy;
| | - Sérgio Barreira
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
| | - José Catita
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
- Paralab, SA, 4420-392 Valbom, Portugal;
| | | | - Artur Ribeiro
- CEB, Centro de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal; (A.R.); (I.C.)
- LABBELS, Associate Laboratory, Braga/Guimarães, Portugal
| | - Eduarda Fernandes
- CF-UM-UP, Centro de Física das Universidades do Minho e Porto, Departamento de Física, Universidade do Minho, 4710-057 Braga, Portugal;
| | - Isabel Carvalho
- CEB, Centro de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal; (A.R.); (I.C.)
- LABBELS, Associate Laboratory, Braga/Guimarães, Portugal
- LIBRO—Laboratório de Investigação em Biofilmes Rosário Oliveira, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
| | - Hugo Pinho
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
| | - Fátima Cerqueira
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
- Molecular Oncology and Viral Pathology Group, Research Center of IPO Porto (CI-IPOP)/RISE@CI-IPOP (Health Research Network), Portuguese Oncology Institute of Porto (IPO Porto)/Porto Comprehensive Cancer Center (Porto.CCC), 4200-072 Porto, Portugal
| | - Marco Biondi
- Dipartimento di Farmacia, Università degli Studi di Napoli Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy;
| | - Carla M. Lopes
- Instituto de Investigação, Inovação e Desenvolvimento (FP-I3ID), Biomedical and Health Sciences Research Unit (FP-BHS), Faculdade Ciências da Saúde, Universidade Fernando Pessoa, 4200-150 Porto, Portugal; (N.G.); (S.B.); (J.C.); (H.P.); (F.C.)
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
- UCIBIO—Applied Molecular Biosciences Unit, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
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8
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Yoon JH, Kim MY, Cho JY. Apigenin: A Therapeutic Agent for Treatment of Skin Inflammatory Diseases and Cancer. Int J Mol Sci 2023; 24:ijms24021498. [PMID: 36675015 PMCID: PMC9861958 DOI: 10.3390/ijms24021498] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023] Open
Abstract
The skin is the main barrier between the body and the environment, protecting it from external oxidative stress induced by ultraviolet rays. It also prevents the entrance of infectious agents such as viruses, external antigens, allergens, and bacteria into our bodies. An overreaction to these agents causes severe skin diseases, including atopic dermatitis, pruritus, psoriasis, skin cancer, and vitiligo. Members of the flavonoid family include apigenin, quercetin, luteolin, and kaempferol. Of these, apigenin has been used as a dietary supplement due to its various biological activities and has been shown to reduce skin inflammation by downregulating various inflammatory markers and molecular targets. In this review, we deal with current knowledge about inflammatory reactions in the skin and the molecular mechanisms by which apigenin reduces skin inflammation.
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Affiliation(s)
- Ji Hye Yoon
- Department of Biocosmetics, Sungkyunkwan University, Suwon 16419, Republic of Korea
| | - Mi-Yeon Kim
- School of Systems Biomedical Science, Soongsil University, Seoul 06978, Republic of Korea
- Correspondence: (M.-Y.K.); (J.Y.C.); Tel.: +82-2-820-0458 (M.-Y.K.); +82-31-290-7868 (J.Y.C.)
| | - Jae Youl Cho
- Department of Biocosmetics, Sungkyunkwan University, Suwon 16419, Republic of Korea
- Department of Integrative Biotechnology, Sungkyunkwan University, Suwon 16419, Republic of Korea
- Correspondence: (M.-Y.K.); (J.Y.C.); Tel.: +82-2-820-0458 (M.-Y.K.); +82-31-290-7868 (J.Y.C.)
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9
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Guo B, Chou F, Huang L, Yin F, Fang J, Wang JB, Jia Z. Recent insights into oxidative metabolism of quercetin: catabolic profiles, degradation pathways, catalyzing metalloenzymes and molecular mechanisms. Crit Rev Food Sci Nutr 2022; 64:1312-1339. [PMID: 36037033 DOI: 10.1080/10408398.2022.2115456] [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] [Indexed: 11/03/2022]
Abstract
Quercetin is the most abundant polyphenolic flavonoid (flavonol subclass) in vegetal foods and medicinal plants. This dietary chemopreventive agent has drawn significant interest for its multiple beneficial health effects ("polypharmacology") largely associated with the well-documented antioxidant properties. However, controversies exist in the literature due to its dual anti-/pro-oxidant character, poor stability/bioavailability but multifaceted bioactivities, leaving much confusion as to its exact roles in vivo. Increasing evidence indicates that a prior oxidation of quercetin to generate an array of chemical diverse products with redox-active/electrophilic moieties is emerging as a new linkage to its versatile actions. The present review aims to provide a comprehensive overview of the oxidative conversion of quercetin by systematically analyzing the current quercetin-related knowledge, with a particular focus on the complete spectrum of metabolite products, the enzymes involved in the catabolism and the underlying molecular mechanisms. Herein we review and compare the oxidation pathways, protein structures and catalytic patterns of the related metalloenzymes (phenol oxidases, heme enzymes and specially quercetinases), aiming for a deeper mechanistic understanding of the unusual biotransformation behaviors of quercetin and its seemingly controversial biological functions.
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Affiliation(s)
- Bin Guo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Fang Chou
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Libin Huang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Feifan Yin
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Jing Fang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Jian-Bo Wang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha, China
| | - Zongchao Jia
- Department of Biomedical and Molecular Sciences, Queen's University, Kingston, Ontario, Canada
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10
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [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: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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11
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Cai SQ, Tang ZM, Xiong C, Wu FF, Zhao JR, Zhang Q, Wang L, Zhang XN, Zhao XH. The anti-inflammatory effects of apigenin and genistein on the rat intestinal epithelial (IEC-6) cells with TNF-α stimulation in response to heat treatment. Curr Res Food Sci 2022; 5:918-926. [PMID: 36686365 PMCID: PMC9846340 DOI: 10.1016/j.crfs.2022.05.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/30/2022] [Accepted: 05/20/2022] [Indexed: 01/25/2023] Open
Abstract
The aims of the present study were to investigate the anti-inflammatory function of two flavonoids apigenin and genistein in rat intestinal epithelial (IEC-6) cells stimulated by tumor necrosis factor-alpha (TNF-α) and to clarify whether the heat treatment of the flavonoids might affect flavonoid activity. The flavonoids at lower dosage (e.g. 5 μmol/L) had no toxic effect but growth promotion on the cells. Meanwhile, the flavonoid pretreatment of the cells before TNF-α stimulation could maintain cellular morphology, decrease the production of prostaglandin E2 and two pro-inflammatory cytokines interleukin-1β (IL-1β) and IL-6, but increase the production of two anti-inflammatory cytokines IL-10 and transforming growth factor-β. Additionally, the flavonoids could block off the nuclear translocation of nuclear factor-kappaB (NF-κB) p65, and suppress the expression of phosphorylated IκBα and p65 induced by TNF-α. Meanwhile, the NF-κB inhibitor BAY 11-7082 shared a similar function with the flavonoids to mediate the production of IL-6/IL-10. Furthermore, in silico analysis also declared that the flavonoids could interact with the IκBα-NF-κB complex at the binding pockets to yield the binding energies ranging from -31.7 to -34.0 kJ/mol. However, the heated flavonoids were consistently less effective than the unheated counterparts to perform these anti-inflammatory effects. It is thus proposed that both apigenin and genistein have anti-inflammatory potential to the TNF-α-stimulated IEC-6 cells by inactivating the NF-κB pathway, while heat treatment of the flavonoids caused a negative impact on these assessed anti-inflammatory effects.
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Affiliation(s)
- Shi-Qing Cai
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Zhi-Mei Tang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Cen Xiong
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Fei-Fei Wu
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Jun-Ren Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Li Wang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Xiao-Nan Zhang
- School of Life Science, Jiaying University, 514015, Meizhou, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China,Corresponding author. School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China.
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12
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Cai SQ, Zhang Q, Zhao XH, Shi J. The In Vitro Anti-Inflammatory Activities of Galangin and Quercetin towards the LPS-Injured Rat Intestinal Epithelial (IEC-6) Cells as Affected by Heat Treatment. Molecules 2021; 26:7495. [PMID: 34946578 PMCID: PMC8703769 DOI: 10.3390/molecules26247495] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 01/06/2023] Open
Abstract
Flavonols possess several beneficial bioactivities in vitro and in vivo. In this study, two flavonols galangin and quercetin with or without heat treatment (100 °C for 15-30 min) were assessed for their anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated rat intestinal epithelial (IEC-6) cells and whether the heat treatment caused activity changes. The flavonol dosages of 2.5-20 μmol/L had no cytotoxicity on the cells but could enhance cell viability (especially using 5 μmol/L flavonol dosage). The flavonols could decrease the production of prostaglandin E2 and three pro-inflammatory cytokines interleukin-1β (IL-1β), IL-6, and tumor necrosis factor-α, and simultaneously promote the production of two anti-inflammatory cytokines IL-10 and transforming growth factor-β. The Western-blot results verified that the flavonols could suppress the LPS-induced expression of TLR4 and phosphorylated IκBα and p65, while the molecular docking results also illustrated that the flavonols could bind with TLR4 and NF-κB to yield energy decreases of -(21.9-28.6) kJ/mol. Furthermore, an inhibitor BAY 11-7082 blocked the NF-κB signaling pathway by inhibiting the expression of phosphorylated IκBα/p65 and thus mediated the production of IL-6/IL-10 as the flavonols did, which confirmed the assessed anti-inflammatory effect of the flavonols. Consistently, galangin had higher anti-inflammatory activity than quercetin, while the heated flavonols (especially those with longer heat time) were less active than the unheated counterparts to exert these target anti-inflammatory effects. It is highlighted that the flavonols could antagonize the LPS-caused IEC-6 cells inflammation via suppressing TLR4/NF-κB activation, but heat treatment of the flavonols led to reduced anti-inflammatory efficacy.
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Affiliation(s)
- Shi-Qing Cai
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China;
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China;
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China;
- Research Centre of Food Nutrition and Human Healthcare, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Jia Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China;
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13
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Fan J, Zhao XH, Zhao JR, Li BR. Galangin and Kaempferol Alleviate the Indomethacin-Caused Cytotoxicity and Barrier Loss in Rat Intestinal Epithelial (IEC-6) Cells Via Mediating JNK/Src Activation. ACS OMEGA 2021; 6:15046-15056. [PMID: 34151085 PMCID: PMC8210432 DOI: 10.1021/acsomega.1c01167] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 05/21/2021] [Indexed: 05/16/2023]
Abstract
Nonsteroidal anti-inflammatory drugs (NSAIDs) like indomethacin and others are widely used in clinics, but they have the potential to cause severe gastrointestinal damage including intestinal barrier dysfunction. Thus, two flavonols galangin and kaempferol with or without heat treatment (100 °C, 30 min) were assessed for their effect on indomethacin-damaged rat intestine epithelial (IEC-6) cells. In total, the cell exposure of 300 μmol/L indomethacin for 24 h caused cell toxicity efficiently, resulting in decreased cell viability, enhanced lactate dehydrogenase (LDH) release or reactive oxygen species (ROS) production, and obvious barrier loss. Meanwhile, pretreatment of the cells with these flavonols for 24 and 48 h before the indomethacin exposure could alleviate cytotoxicity and especially barrier loss, resulting in increased cell viability and transepithelial resistance, decreased LDH release, ROS production, and paracellular permeability, together with the promoted expression of three tight junction proteins zonula occluden-1, occludin, and claudin-1. Moreover, the intracellular Ca2+ concentration and expression levels of p-JNK and p-Src arisen from the indomethacin damage were also reduced by the flavonols, suggesting an inhibited calcium-mediated JNK/Src activation. Consistently, galangin showed higher activity than kaempferol to the cells, while the heated flavonols were less efficient than the unheated counterparts. It is thus highlighted that the two flavonols could alleviate indomethacin cytotoxicity and combat against the indomethacin-induced barrier loss in IEC-6 cells, but heat treatment of the flavonols would weaken the two beneficial functions.
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Affiliation(s)
- Jing Fan
- School
of Biological and Food Engineering, Guangdong
University of Petrochemical Technology, 525000 Maoming, Guangdong, P. R. China
- Key
Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, P. R. China
| | - Xin-Huai Zhao
- School
of Biological and Food Engineering, Guangdong
University of Petrochemical Technology, 525000 Maoming, Guangdong, P. R. China
- Maoming
Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, P. R. China
| | - Jun-Ren Zhao
- School
of Biological and Food Engineering, Guangdong
University of Petrochemical Technology, 525000 Maoming, Guangdong, P. R. China
| | - Bai-Ru Li
- School
of Biological and Food Engineering, Guangdong
University of Petrochemical Technology, 525000 Maoming, Guangdong, P. R. China
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14
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Fan J, Li BR, Zhang Q, Zhao XH, Wang L. Pretreatment of IEC-6 cells with quercetin and myricetin resists the indomethacin-induced barrier dysfunction via attenuating the calcium-mediated JNK/Src activation. Food Chem Toxicol 2021; 147:111896. [PMID: 33276066 DOI: 10.1016/j.fct.2020.111896] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 11/22/2020] [Accepted: 11/28/2020] [Indexed: 12/11/2022]
Abstract
This study investigated the protective effect of two flavonols quercetin and myricetin on barrier function of rat intestinal epithelial (IEC-6) cells with indomethacin injury. When the cells were pretreated with the heated or unheated flavonols of 2.5-10 μmol/L for 24-48 h and then injured by 300 μmol/L indomethacin for 24 h, they showed reduced lactate dehydrogenase release (LDH) but increased cell viability; however, the flavonols of 20 μmol/L exerted a little effect to increase cell viability or decrease LDH release. Cell pretreatment with 5 μmol/L flavonols also resisted cell barrier dysfunction by increasing transepithelial resistance, reducing paracellular permeability, and promoting mRNA and protein expression of three tight junction proteins zonula occluden-1, occludin, and claudin-1. Although indomethacin injury increased intracellular Ca2+ concentration ([Ca2+]i) and consequently caused JNK/Src activation, the flavonols could decrease [Ca2+]i and attenuate the calcium-mediated JNK/Src activation. Quercetin with less hydroxyl groups was more efficient than myricetin to resist barrier dysfunction, while the unheated flavonols were more active than the heated counterparts to perform this effect. It is thus proposed that quercetin and myricetin could resist barrier dysfunction of the intestine once injured by indomethacin, but heat treatment of flavonols had a negative impact on barrier-protective function of flavonols.
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Affiliation(s)
- Jing Fan
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China
| | - Bai-Ru Li
- School of Mechanical and Electrical Engineering Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China.
| | - Li Wang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000, Maoming, PR China.
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15
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Cunico LP, Cobo AM, Al-Hamimi S, Turner C. Solubility and Thermal Degradation of Quercetin in CO 2-Expanded Liquids. Molecules 2020; 25:molecules25235582. [PMID: 33261120 PMCID: PMC7730818 DOI: 10.3390/molecules25235582] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 02/04/2023] Open
Abstract
The solubility of quercetin and its thermal degradation was studied in CO2-expanded ethanol and ethyl lactate. An equipment setup was constructed that enabled the separation of the products of degradation while quantifying the solubility of quercetin. Three different conditions of temperature were analyzed (308, 323, and 343 K) at 10 MPa. Higher solubility and thermal degradation of quercetin were observed for CO2-expanded ethyl lactate in comparison with CO2-expanded ethanol. At the same time, as the amount of CO2 was increased in the CO2-expanded liquids mixtures, the thermal degradation of quercetin decreased for almost all the conditions of temperature considered in this work. The importance of considering thermal degradation while performing solubility measurements of compounds that are thermally unstable such as quercetin was highlighted.
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Affiliation(s)
- Larissa P. Cunico
- Centre for Analysis and Synthesis (CAS), Department of Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden; (L.P.C.); (A.M.C.); (S.A.-H.)
| | - Andrés Medina Cobo
- Centre for Analysis and Synthesis (CAS), Department of Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden; (L.P.C.); (A.M.C.); (S.A.-H.)
| | - Said Al-Hamimi
- Centre for Analysis and Synthesis (CAS), Department of Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden; (L.P.C.); (A.M.C.); (S.A.-H.)
- OQ, SablaX, P.O Box 261, P.C 118 Muscat, Oman
| | - Charlotta Turner
- Centre for Analysis and Synthesis (CAS), Department of Chemistry, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden; (L.P.C.); (A.M.C.); (S.A.-H.)
- Correspondence: ; Tel.: +46-46-222-8125
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16
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Fan J, Zhao XH, Li TJ. Heat treatment of galangin and kaempferol inhibits their benefits to improve barrier function in rat intestinal epithelial cells. J Nutr Biochem 2020; 87:108517. [PMID: 33011286 DOI: 10.1016/j.jnutbio.2020.108517] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 09/07/2020] [Accepted: 09/24/2020] [Indexed: 12/14/2022]
Abstract
Flavonols are bioactive substances in plant foods. In this study, two flavonols galangin and kaempferol were heated at 100°C for 30 min prior to assessing their effects on barrier function of rat intestinal epithelial (IEC-6) cells. Both heated and unheated flavonols (2.5-20 µmol/L dosages) were nontoxic to the cells up to 48 h post-treatment, and could promote cell viability values to 102.2-141.2% of control. By treatment with 5 µmol/L flavonols for 24 and 48 h, the treated cells time-dependently showed better improved physical and biological barrier functions than the control cells without any flavonol treatment, including higher transepithelial electrical resistance and antibacterial effect but reduced paracellular permeability and bacterial translocation. The results from real-time PCR and western-blot assays indicated that the cells treated with heated and unheated flavonols of 5 µmol/L dosage had up-regulated mRNA (1.13-1.81 folds) and protein (1.15-5.11 folds) expression for zonula occluden-1, occludin, and claudin-1 that are vital to the tight junctions of the cells. Moreover, protein expression of RhoA and ROCK were down-regulated into 0.41-0.98 and 0.40-0.92 folds, respectively, demonstrating a Rho inactivation that led to enhanced cell barrier integrity via the RhoA/ROCK pathway. Overall, galangin was more active than kaempferol to perform three biofunctions like improving cell barrier function, up-regulating tight junctions protein expression, and down-regulating RhoA/ROCK expression. Moreover, the heated flavonols were less effective than the unheated counterparts to perform these biofunctions. It is concluded that this heat treatment of galangin and kaempferol could inhibit their benefits to improve barrier function of IEC-6 cells.
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Affiliation(s)
- Jing Fan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, PR China.
| | - Tie-Jing Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, PR China; College of Light Industry, Liaoning University, Shenyang, PR China.
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17
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Bucekova M, Bugarova V, Godocikova J, Majtan J. Demanding New Honey Qualitative Standard Based on Antibacterial Activity. Foods 2020; 9:foods9091263. [PMID: 32916880 PMCID: PMC7554693 DOI: 10.3390/foods9091263] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/07/2020] [Accepted: 09/08/2020] [Indexed: 12/21/2022] Open
Abstract
Honey is a functional food with health-beneficial properties and it is already used as a medical device in wound care management. Whether ingested orally or applied topically, honey must fulfill the requirements of international standards based on physicochemical characteristics. However, there is an urgent need for some additional standards reflecting biological properties. The aim of the study was to evaluate the antibacterial activity of 36 commercial honey samples purchased from supermarkets and local food shops and compare their efficacy to that of three honey samples from local beekeepers and three types of medical-grade honey. Furthermore, the hydrogen peroxide (H2O2) content and protein profile were assessed in all honey samples. Analysis of the antibacterial activity of commercial honeys revealed that 44% of tested samples exhibited low antibacterial activity, identical to the activity of artificial honey (sugars only). There was a significant correlation between the overall antibacterial activity and H2O2 content of honey samples. However, in some cases, honey samples exhibited high antibacterial activity while generating low levels of H2O2 and vice versa. Honey samples from local beekeepers showed superior antibacterial activity compared to medical-grade honeys. The antibacterial activity of honey can be easily altered by adulteration, thermal treatment or prolonged storage, and therefore it fulfils strict criteria to be suitable new additional quality standard.
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18
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Cui WS, Zhang Q, Zhao XH. Impact of heat treatment on anti-oxidative and anti-colon cancer activities of the soluble extracts from black mulberry ( Morus nigra L.) using water and ethanol-water solvents. RSC Adv 2020; 10:30415-30427. [PMID: 35516035 PMCID: PMC9056280 DOI: 10.1039/d0ra05598k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 08/12/2020] [Indexed: 12/23/2022] Open
Abstract
Black mulberry (Morus nigra L.) is an edible fruit with various health functions in the body. In this study, the lyophilized black mulberry was extracted using water and 75% (v/v) ethanol-water, respectively; afterwards, the soluble extracts were subjected to these treatments like ethanol removal, heat treatment at 100 °C for various times, or activated carbon-mediated dephenolization. The assaying results indicated that the used heat treatment led to decreased anthocyanin but increased total phenol and flavonoid contents for the water- and ethanol-extracts, while the dephenolized extracts after the heat treatment also had increased total phenol and flavonoid contents. The performed heat treatment decreased anti-oxidative activities of the water- and ethanol-extracts, resulting in reduced scavenging activities to the DPPH and hydroxyl radicals and lower reducing power for Fe(iii) ions. However, the results from cell experiments also demonstrated that the heat treatment at 100 °C for 45 min caused the water- and ethanol-extracts or dephenolized extracts with higher anti-cancer activity against human colon cancer HCT-116 cells. Overall, the heated extracts were more effective than the unheated counterparts to inhibit cell growth, alter cell morphology, generate more intracellular reactive oxygen species, enhance intracellular Ca2+ level, and reduce mitochondrial membrane potential of the cells. It is thereby concluded that the heat treatment of black mulberry might reduce its anti-oxidation but increase its anti-colon cancer effect due to the occurrence of the Maillard reaction and other unidentified reactions, which will deepen our present knowledge and provide a scientific basis to optimize storage or processing conditions of plant-based foods.
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Affiliation(s)
- Wen-Si Cui
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology 525000 Maoming PR China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University Harbin 150030 PR China
| | - Qiang Zhang
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology 525000 Maoming PR China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology 525000 Maoming PR China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University Harbin 150030 PR China
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19
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Fan J, Li TJ, Zhao XH. Barrier-promoting efficiency of two bioactive flavonols quercetin and myricetin on rat intestinal epithelial (IEC-6) cells via suppressing Rho activation. RSC Adv 2020; 10:27249-27258. [PMID: 35516969 PMCID: PMC9055572 DOI: 10.1039/d0ra04162a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 07/15/2020] [Indexed: 01/13/2023] Open
Abstract
Polyphenols are beneficial to human health because of their bio-activities. In this study, two flavonols quercetin and myricetin with or without heat treatment at 100 °C for 30 min were assessed for their barrier-promoting efficiency in rat intestinal epithelial (IEC-6) cells. The results indicated that the heated and unheated flavonols at dose levels of 2.5-20 μmol L-1 had a nontoxic effect on the cells treated for 24 and 48 h but enhanced the values of cell viability larger than 100% (especially at a dose level of 5 μmol L-1). Moreover, the cells exposed to these flavonols of 5 μmol L-1 for 24 and 48 h had improved barrier integrity compared to the control cells without any flavonol treatment, reflected by enhanced transepithelial electrical resistance and anti-bacterial effect but decreased paracellular permeability and bacterial translocation. Moreover, the results from both mRNA and protein expression verified 1.1-3.4 fold up-regulation of zonula occludens-1, occludin, and claudin-1 that are critical to tight junctions and barrier function of cells. Furthermore, the expression of other two proteins RhoA and ROCK in the treated cells was also down-regulated, demonstrating suppressed Rho activation and consequently barrier promotion via the RhoA/ROCK signaling pathway. Overall quercetin, due to its lower molecular polarity, mostly gave higher barrier-promoting efficiency than myricetin, while the heated flavonols were always less efficient than the unheated counterparts to promote barrier integrity of IEC-6 cells. It is thus highlighted that flavonols can provide barrier-promoting effects on intestinal epithelial cells with a promoting efficiency dependent on flavonol polarity; however, heat treatment especially excessive heat treatment of plant foods might lead to damaged flavonol activity.
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Affiliation(s)
- Jing Fan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University 150030 Harbin PR China
| | - Tie-Jing Li
- College of Light Industry, Liaoning University 110136 Shenyang PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University 150030 Harbin PR China
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology 525000 Maoming PR China
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Vásquez-Espinal A, Yañez O, Osorio E, Areche C, García-Beltrán O, Ruiz LM, Cassels BK, Tiznado W. Theoretical Study of the Antioxidant Activity of Quercetin Oxidation Products. Front Chem 2019; 7:818. [PMID: 31828060 PMCID: PMC6890856 DOI: 10.3389/fchem.2019.00818] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Accepted: 11/12/2019] [Indexed: 12/13/2022] Open
Abstract
It was recently shown that, when tested in cellular systems, quercetin oxidized products (Qox) have significantly better antioxidant activity than quercetin (Q) itself. The main Qox identified in the experiments are either 2,5,7,3',4'-pentahydroxy-3,4-flavandione (Fl) or its tautomer, 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone (Bf). We have now performed a theoretical evaluation of different physicochemical properties using density functional theory (DFT) calculations on Q and its main Qox species. The most stable structures (for Q and Qox) were identified after a structural search on their potential energy surface. Since proton affinities (PAs) are much lower than the bond dissociation enthalpies (BDEs) of phenolic hydrogens, we consider that direct antioxidant activity in these species is mainly due to the sequential proton loss electron transfer (SPLET) mechanism. Moreover, our kinetic studies, according to transition state theory, show that Q is more favored by this mechanism. However, Qox have lower PAs than Q, suggesting that antioxidant activity by the SPLET mechanism should be a result of a balance between proclivity to transfer protons (which favors Qox) and the reaction kinetics of the conjugated base in the sequential electron transfer mechanism (which favors Q). Therefore, our results support the idea that Q is a better direct antioxidant than its oxidized derivatives due to its kinetically favored SPLET reactions. Moreover, our molecular docking calculations indicate a stabilizing interaction between either Q or Qox and the kelch-like ECH-associated protein-1 (Keap1), in the nuclear factor erythroid 2-related factor 2 (Nrf2)-binding site. This should favor the release of the Nrf2 factor, the master regulator of anti-oxidative responses, promoting the expression of the antioxidant responsive element (ARE)-dependent genes. Interestingly, the computed Keap1-metabolite interaction energy is most favored for the Bf compound, which in turn is the most stable oxidized tautomer, according to their computed energies. These results provide further support for the hypothesis that Qox species may be better indirect antioxidants than Q, reducing reactive oxygen species in animal cells by activating endogenous antioxidants.
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Affiliation(s)
- Alejandro Vásquez-Espinal
- Computational and Theoretical Chemistry Group, Departamento de Ciencias Químicas, Facultad de Ciencias Exactas, Universidad Andres Bello, Santiago, Chile
| | - Osvaldo Yañez
- Computational and Theoretical Chemistry Group, Departamento de Ciencias Químicas, Facultad de Ciencias Exactas, Universidad Andres Bello, Santiago, Chile
| | - Edison Osorio
- Facultad de Ciencias Naturales y Matemáticas, Universidad de Ibagué, Ibagué, Colombia
| | - Carlos Areche
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago, Chile
| | - Olimpo García-Beltrán
- Facultad de Ciencias Naturales y Matemáticas, Universidad de Ibagué, Ibagué, Colombia
| | - Lina María Ruiz
- Facultad Ciencias de la Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Chile, Santiago, Chile
| | - Bruce K. Cassels
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Santiago, Chile
| | - William Tiznado
- Computational and Theoretical Chemistry Group, Departamento de Ciencias Químicas, Facultad de Ciencias Exactas, Universidad Andres Bello, Santiago, Chile
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Changes of the stability and bioactivity of quercetin and myricetin in BGC-823 cells in response to heat treatment and Fe2+/Cu2+ addition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00250-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Liu WN, Shi J, Fu Y, Zhao XH. The Stability and Activity Changes of Apigenin and Luteolin in Human Cervical Cancer Hela Cells in Response to Heat Treatment and Fe 2+/Cu 2+ Addition. Foods 2019; 8:E346. [PMID: 31416279 PMCID: PMC6723879 DOI: 10.3390/foods8080346] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 08/04/2019] [Accepted: 08/12/2019] [Indexed: 12/27/2022] Open
Abstract
Flavonoids are natural polyphenolic compounds with desired bio-functions but with chemical instability and sensitivity to temperature, oxygen, and other factors. Apigenin and luteolin, two flavones of the flavonoid family in plant foods, were; thus, assessed and compared for their stability, especially the changes in anti-cancer activity in response to the conducted heat treatments and the addition of ferrous or cupric ions. The two flavones in aqueous solutions showed first-order degradation at 20 and 37 °C. The addition of ferrous or cupric ions (except for Cu2+ at 37 °C) enhanced luteolin stability via forming the luteolin-metal complexes; however, Fe/Cu addition (especially at 37 °C) consistently impaired apigenin stability. Using the human cervical cancer Hela cells and two cell treatment times (24 and 48 h), it was evident that heat treatments (37 and 100 °C) or Fe/Cu addition could endow apigenin and luteolin with decreased activities in growth inhibition, DNA damage, intracellular reactive oxygen species (ROS) generation, and apoptosis induction. In general, higher temperature led to greater decrease in these activities, while Fe2+ was more effective than Cu2+ to decrease these activities. The correlation analysis also suggested that the decreased ROS generation of the two flavones in the Hela cells was positively correlated with their decreased apoptosis induction. It is; thus, concluded that the two treatments can influence the two flavones' stability and especially exert an adverse impact on their anti-cancer activities.
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Affiliation(s)
- Wan-Ning Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Jia Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
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Teegarden MD, Schwartz SJ, Cooperstone JL. Profiling the impact of thermal processing on black raspberry phytochemicals using untargeted metabolomics. Food Chem 2018; 274:782-788. [PMID: 30373008 DOI: 10.1016/j.foodchem.2018.09.053] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/05/2018] [Accepted: 09/09/2018] [Indexed: 02/07/2023]
Abstract
Clinical and laboratory studies have implicated black raspberries (BRBs) and their associated phytochemicals in the modulation of several chronic diseases. Most research on the health benefits of BRBs is conducted using freeze-dried or otherwise minimally processed products, yet BRBs are typically consumed as thermally processed goods like jams and syrups. The objective of this work was to profile the chemical changes that result from thermal processing of BRB powder into a nectar beverage. Using an untargeted UHPLC-QTOF-MS metabolomics approach, key degradation products of anthocyanins were identified along with several other proposed phenolic degradants. The effects of processing on other key BRB compound groups, including ellagitannins, are also discussed. This work demonstrates the utility of an untargeted metabolomics approach in describing the chemistry of complex food systems and provides a foundation for future research on the impact of processing on BRB product bioactivity.
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Affiliation(s)
- Matthew D Teegarden
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA
| | - Steven J Schwartz
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA
| | - Jessica L Cooperstone
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210, USA; Department of Horticulture and Crop Science, The Ohio State University, 2001 Fyffe Court, Columbus, OH 43210, USA.
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Pilařová V, Plachká K, Chrenková L, Najmanová I, Mladěnka P, Švec F, Novák O, Nováková L. Simultaneous determination of quercetin and its metabolites in rat plasma by using ultra-high performance liquid chromatography tandem mass spectrometry. Talanta 2018; 185:71-79. [PMID: 29759252 DOI: 10.1016/j.talanta.2018.03.033] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 03/08/2018] [Accepted: 03/11/2018] [Indexed: 11/29/2022]
Abstract
Fast, selective, and sensitive ultra-high performance liquid chromatography method with tandem mass spectrometry detection for the determination of quercetin and its metabolites with various physico-chemical properties such as molecular weight, lipophilicity, and acid-base properties has been developed. These compounds included small hydrophilic phenolic acids and more lipophilic metabolites with preserved flavonoid structure in small amount of rat plasma. The developed method enables selective separation of phenolic acids and a pair of isomers tamarixetin and isorhamnetin with satisfactory peak shapes and a high sensitivity using mass spectrometry detection. In addition, two sample preparation procedures including protein precipitation and microextraction in packed sorbent (MEPS) were optimized. The sample acidification included in protein precipitation as well as optimizing of MEPS sorbents and elution solvents improved isolation of quercetin and related compounds from rat plasma. Finally, both methods developed for sample preparation were fully validated to demonstrate sufficient accuracy and precision and acceptable matrix effects. Both sample preparation approaches combined with mass spectrometry-based quantification allowed the simultaneous determination of quercetin and its metabolites from a small amount of biological samples of only 50 μL. Due to the fast and non-selective parallel sample preparation, the protein precipitation was eventually applied to plasma samples derived from pharmacokinetic studies.
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Affiliation(s)
- Veronika Pilařová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Kateřina Plachká
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Lucia Chrenková
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Iveta Najmanová
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Přemysl Mladěnka
- Department of Biological and Medical Sciences, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - František Švec
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic
| | - Ondřej Novák
- Laboratory of Growth Regulators, Centre of the Region Haná for Biotechnological and Agricultural Research, Institute of Experimental Botany of the Czech Academy of Sciences & Faculty of Science of Palacký University, Šlechtitelů 27, 783 71 Olomouc, Czech Republic.
| | - Lucie Nováková
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Heyrovského 1203, 500 05 Hradec Králové, Czech Republic.
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Zhou B, Zhao Y, Wang X, Fan D, Cheng K, Wang M. Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1988-1994. [PMID: 28940200 DOI: 10.1002/jsfa.8682] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/18/2017] [Accepted: 08/09/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Heterocyclic aromatic amines (HAAs) are mutagens and rodent carcinogens. Flavonoids have attracted considerable attention for development into effective inhibitors against the formation of genotoxic HAAs in thermally processed foods. RESULTS The inhibitory effect of dihydromyricetin (DMY) on the formation of key HAAs, including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), was significant. In chemical models, DMY (0.05 mmol, 0.1 mmol, and 0.2 mmol) significantly decreased the amount of PhIP formed (43.0%, 54.7%, and 75.7% respectively). A significant inhibitory effect on the formation of MeIQx and 4,8-DiMeIQx was also observed. Moreover, DMY (0.05%, 0.1%, and 0.2%) reduced the generation of PhIP (by 48.0%, 59.0%, and 80.1% respectively) and that of MeIQx (by 45.8%, 62.0%, and 76.7% respectively) in fried beef patties. CONCLUSION The results indicate that DMY could be converted into myricetin during thermal processing, and both DMY and myricetin could trap phenylacetaldehyde, a major Strecker aldehyde of phenylalanine, in a similar manner to thus inhibit the generation of PhIP. This study provides valuable information for the development of effective strategies to minimize HAA content in thermally processed foods and also sheds light on the mechanism that accounts for the inhibitory effect. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Bin Zhou
- College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, China
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Yueliang Zhao
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Kawing Cheng
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China
| | - Mingfu Wang
- College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, China
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Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.093] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Fuentes J, Atala E, Pastene E, Carrasco-Pozo C, Speisky H. Quercetin Oxidation Paradoxically Enhances its Antioxidant and Cytoprotective Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11002-11010. [PMID: 29179550 DOI: 10.1021/acs.jafc.7b05214] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Quercetin oxidation is generally believed to ultimately result in the loss of its antioxidant properties. To test this assertion, quercetin oxidation was induced, and after each of its major metabolites was identified and isolated by HPLC-DAD-ESI-MS/MS, the antioxidant (dichlorodihydrofluorescein oxidation-inhibiting) and cytoprotective (LDH leakage-preventing) properties were evaluated in Hs68 and Caco2 cells exposed to indomethacin. Compared to quercetin, the whole mixture of metabolites (QOX) displayed a 20-fold greater potency. After resolution of QOX into 12 major peaks, only one (peak 8), identified as 2,5,7,3',4'-pentahydroxy-3,4-flavandione or its 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone tautomer, could account for the antioxidant and cytoprotective effects afforded QOX. Peak 8 exerted such effects at a 50 nM concentration, revealing a potency 200-fold higher than that of quercetin. The effects of peak 8 were seen regardless of whether it was added to the cells 40 min before or simultaneously with the oxygen-reactive species-generating agent, suggesting an intracellular ability to trigger early antioxidant responses. Thus, the present study is the first to reveal that in regard to the intracellular actions of quercetin, attention should be extended toward some of its oxidation products.
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Affiliation(s)
- Jocelyn Fuentes
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile , Santiago, Chile
| | - Elías Atala
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile , Santiago, Chile
| | - Edgar Pastene
- Laboratory of Pharmacognosy, Faculty of Pharmacy, University of Concepcion , Concepcion, Chile
| | - Catalina Carrasco-Pozo
- Nutrition Department, Faculty of Medicine, University of Chile , Santiago, Chile
- Discovery Biology, Griffith Institute for Drug Discovery, Griffith University , Nathan, Queensland 4111, Australia
| | - Hernán Speisky
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile , Santiago, Chile
- Pharmacology Department, Faculty of Chemical and Pharmaceutical Sciences, University of Chile , Santiago, Chile
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Dario MF, Oliveira CA, Cordeiro LR, Rosado C, Mariz IDFA, Maçôas E, Santos MSC, Minas da Piedade ME, Baby AR, Velasco MVR. Stability and safety of quercetin-loaded cationic nanoemulsion: In vitro and in vivo assessments. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.07.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Wang B, Wang J, Zhao XH. In vitroActivities of the Four Structurally Similar Flavonols Weakened by the Prior Thermal and Oxidative Treatments to a Human Colorectal Cancer Line. J Food Biochem 2016. [DOI: 10.1111/jfbc.12310] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Bo Wang
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
- College of Pharmacy, Heilongjiang University of Chinese Medicine; Harbin PR China
| | - Jing Wang
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education; Northeast Agricultural University; Harbin 150030 PR China
- Synergetic Innovation Center of Food Safety and Nutrition; Northeast Agricultural University; Harbin 150030 PR China
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30
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Hossain MB, Camphuis G, Aguiló-Aguayo I, Gangopadhyay N, Rai DK. Antioxidant activity guided separation of major polyphenols of marjoram (Origanum majorana L.) using flash chromatography and their identification by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. J Sep Sci 2014; 37:3205-13. [PMID: 25161079 DOI: 10.1002/jssc.201400597] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 07/29/2014] [Accepted: 08/11/2014] [Indexed: 01/29/2023]
Abstract
Marjoram extracts have been separated into polar and nonpolar parts using liquid-liquid extraction. Both polar and nonpolar parts of the extracts were further fractionated by flash chromatography. The obtained fractions (90 polar and 45 nonpolar fractions) were investigated for their antioxidant activities by 2,2-diphenylpicrylhydrazyl and ferric ion reducing antioxidant power assays. A direct, positive, and linear relationship between antioxidant activity and total phenolic content of the fractions was observed. Based on antioxidant and total phenolic content data, the three fractions with the high antioxidant activities from polar and nonpolar part of the extract were analyzed for their constituent polyphenols by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Compounds were identified by matching the mass spectral data and retention time with those of authentic standards. Identification of the compounds for which there were no "in-house" standards available was carried out by accurate mass measurement of the precursor ions and product ions generated from collision-induced dissociation. Rosmarinic acid was found to be the strongest antioxidant polyphenol conferring the highest antioxidant activity to fractions 47 and 17 of polar and nonpolar part of the extract, respectively. The identification of the rosmarinic acid was further confirmed by (1) H NMR spectroscopy.
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Affiliation(s)
- Mohammad B Hossain
- Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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Omar K, Grant MH, Henderson C, Watson DG. The complex degradation and metabolism of quercetin in rat hepatocyte incubations. Xenobiotica 2014; 44:1074-82. [PMID: 24957985 DOI: 10.3109/00498254.2014.932032] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
1. The current study demonstrated that there is still new information to be obtained on the chemical and biological transformation of the widely studied flavonoid quercetin. 2. In rat hepatocytes, 35 metabolites of quercetin were observed by using high-resolution mass spectrometry. The metabolites included glucuronides, sulfates, mixed sulfate/glucuronide metabolites and methylated versions of these metabolites. 3. Several metabolites were formed from chemical degradation products of quercetin which were found to form in Krebs-Henseleit (KH) buffer, degradants of quercetin were also formed in the buffer under the conditions used for hepatocyte incubations. 4. The degradants and metabolites of quercetin were characterized by using high-resolution MS(2). It was observed that the glutathione (GSH) conjugates of quercetin formed in large amounts in ammonium bicarbonate solution although the pattern of conjugates formed was different from that observed in hepatocytes suggesting some degree on enzymatic control on GSH conjugate formation in the hepatocyte incubations. 5. GSH conjugates were not formed when GSH was included in incubations of quercetin in KH buffer alone and only small amounts of quercetin degradation occurred. Instead, GSH was extensively converted into GSSG, thus presumably reducing the levels of oxygen in the incubation thus preventing quercetin degradation.
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Affiliation(s)
- Khaled Omar
- SIPBS, University of Strathclyde , Glasgow , UK and
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32
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Barnes JS, Schug KA. Oxidative degradation of quercetin with hydrogen peroxide using continuous-flow kinetic electrospray-ion trap-time-of-flight mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4322-4331. [PMID: 24758471 DOI: 10.1021/jf500619x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The time-dependent hydrogen peroxide-induced oxidative degradation of aqueous quercetin at pH 7.4 was measured using an in-house-built online continuous-flow device made of concentric capillary tubes, modified to fit a photodiode array (PDA) detector and the inlet of an electrospray ionization-ion trap-time-of-flight mass spectrometer (ESI-IT-TOF-MS). As the reaction time was increased, the deprotonated quercetin ion signal, [Q - H](-), decreased, and the formation of degradation product ions was observed. Structures for degradation product ions were proposed using higher order tandem mass spectrometry (up to MS(3)) and high mass accuracy. The determined degradation pathways included oxidation, hydroxylation, cyclic peroxylation, ring cleavage, and small molecule loss. The most intense degradation product observed was 2,4,6-trihydroxybenzoate, which was proposed to be the end point of the peroxylation pathway and the favored degradation pathway under these conditions. This pathway is believed to be the result of nucleophilic attack by hydrogen peroxide at the C2 position of quercetin. This was followed by a cross ring cyclic peroxylation event at C2-C4, which resulted in an intermediate depside that was defined by C-ring-opening due to loss of C3-OH and cleavage of the peroxy bond. Further cleavage of the depside resulted in the 2,4,6-trihydroxybenzoate. A sodiated pseudo adduct of the dimerized trihydroxybenzoate was believed to be induced under electrospray conditions. A computational study was performed to justify the position within the C-ring for both the attack by nucleophilic oxidants and the cyclic peroxylated intermediate structure.
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Affiliation(s)
- Jeremy S Barnes
- Department of Chemistry and Biochemistry, The University of Texas at Arlington , Arlington, Texas 76019-0065, United States
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Liu YR, Li WG, Chen LF, Xiao BK, Yang JY, Yang L, Zhang CG, Huang RQ, Dong JX. ABTS+ scavenging potency of selected flavonols from Hypericum perforatum L. by HPLC-ESI/MS QQQ: Reaction observation, adduct characterization and scavenging activity determination. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.051] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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