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Zhuang Y, Quan W, Wang X, Cheng Y, Jiao Y. Comprehensive Review of EGCG Modification: Esterification Methods and Their Impacts on Biological Activities. Foods 2024; 13:1232. [PMID: 38672904 PMCID: PMC11048832 DOI: 10.3390/foods13081232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Epigallocatechin gallate (EGCG), the key constituent of tea polyphenols, presents challenges in terms of its lipid solubility, stability, and bioavailability because of its polyhydroxy structure. Consequently, structural modifications are imperative to enhance its efficacy. This paper comprehensively reviews the esterification techniques applied to EGCG over the past two decades and their impacts on bioactivities. Both chemical and enzymatic esterification methods involve catalysts, solvents, and hydrophobic groups as critical factors. Although the chemical method is cost-efficient, it poses challenges in purification; on the other hand, the enzymatic approach offers improved selectivity and simplified purification processes. The biological functions of EGCG are inevitably influenced by the structural changes incurred through esterification. The antioxidant capacity of EGCG derivatives can be compromised under certain conditions by reducing hydroxyl groups, while enhancing lipid solubility and stability can strengthen their antiviral, antibacterial, and anticancer properties. Additionally, esterification broadens the utility of EGCG in food applications. This review provides critical insights into developing cost-effective and environmentally sustainable selective esterification methods, as well as emphasizes the elucidation of the bioactive mechanisms of EGCG derivatives to facilitate their widespread adoption in food processing, healthcare products, and pharmaceuticals.
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Affiliation(s)
- Yingjun Zhuang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Xufeng Wang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Yunhui Cheng
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, China; (Y.Z.); (X.W.); (Y.C.)
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Gonzalez-Alfonso JL, Alonso C, Poveda A, Ubiparip Z, Ballesteros AO, Desmet T, Jiménez-Barbero J, Coderch L, Plou FJ. Strategy for the Enzymatic Acylation of the Apple Flavonoid Phloretin Based on Prior α-Glucosylation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4325-4333. [PMID: 38350922 PMCID: PMC10905995 DOI: 10.1021/acs.jafc.3c09261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/29/2024] [Accepted: 02/01/2024] [Indexed: 02/15/2024]
Abstract
The acylation of flavonoids serves as a means to alter their physicochemical properties, enhance their stability, and improve their bioactivity. Compared with natural flavonoid glycosides, the acylation of nonglycosylated flavonoids presents greater challenges since they contain fewer reactive sites. In this work, we propose an efficient strategy to solve this problem based on a first α-glucosylation step catalyzed by a sucrose phosphorylase, followed by acylation using a lipase. The method was applied to phloretin, a bioactive dihydrochalcone mainly present in apples. Phloretin underwent initial glucosylation at the 4'-OH position, followed by subsequent (and quantitative) acylation with C8, C12, and C16 acyl chains employing an immobilized lipase from Thermomyces lanuginosus. Electrospray ionization-mass spectrometry (ESI-MS) and two-dimensional nuclear magnetic resonance spectroscopy (2D-NMR) confirmed that the acylation took place at 6-OH of glucose. The water solubility of C8 acyl glucoside closely resembled that of aglycone, but for C12 and C16 derivatives, it was approximately 3 times lower. Compared with phloretin, the radical scavenging capacity of the new derivatives slightly decreased with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and was similar to 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+). Interestingly, C12 acyl-α-glucoside displayed an enhanced (3-fold) transdermal absorption (using pig skin biopsies) compared to phloretin and its α-glucoside.
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Affiliation(s)
| | - Cristina Alonso
- Institute
of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18–26, 08034 Barcelona, Spain
| | - Ana Poveda
- CIC
bioGUNE, Basque Research and Technology
Alliance (BRTA), 48160 Derio, Spain
| | - Zorica Ubiparip
- Centre
for Synthetic Biology (CSB), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Antonio O. Ballesteros
- Institute
of Catalysis and Petrochemistry (ICP-CSIC), Marie Curie 2, 28049 Madrid, Spain
| | - Tom Desmet
- Centre
for Synthetic Biology (CSB), Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jesús Jiménez-Barbero
- CIC
bioGUNE, Basque Research and Technology
Alliance (BRTA), 48160 Derio, Spain
- Basque
Foundation for Science, 48009 Bilbao, Spain
| | - Luisa Coderch
- Institute
of Advanced Chemistry of Catalonia (IQAC-CSIC), Jordi Girona 18–26, 08034 Barcelona, Spain
| | - Francisco J. Plou
- Institute
of Catalysis and Petrochemistry (ICP-CSIC), Marie Curie 2, 28049 Madrid, Spain
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Coones RT, Karonen M, Green RJ, Frazier R. Interactions of Galloylated Polyphenols with a Simple Gram-Negative Bacterial Membrane Lipid Model. MEMBRANES 2024; 14:47. [PMID: 38392674 PMCID: PMC10890094 DOI: 10.3390/membranes14020047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024]
Abstract
Differential scanning calorimetry (DSC) was used to explore the interactions of isolated polyphenolic compounds, including (-)-epigallocatechin gallate ((-)-EGCg), tellimagrandins I and II (Tel-I and Tel-II), and 1,2,3,4,6-penta-O-galloyl-d-glucose (PGG), with a model Gram-negative bacterial membrane with a view to investigating their antimicrobial properties. The model membranes comprised 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE) and 1,2-dipalmitoyl-sn-glycero-3-phospho-(1'-rac-glycerol) (DPPG), fabricated to mimic the domain formation observed in natural membranes, as well as ideally mixed lipid vesicles for the interaction with (-)-EGCg. Polyphenols induced changes in lipid mixing/de-mixing depending on the method of vesicle preparation, as was clearly evidenced by alterations in the lipid transition temperatures. There was a distinct affinity of the polyphenols for the DPPG lipid component, which was attributed to the electrostatic interactions between the polyphenolic galloyl moieties and the lipid headgroups. These interactions were found to operate through either the stabilization of the lipid headgroups by the polyphenols or the insertion of the polyphenols into the membrane itself. Structural attributes of the polyphenols, including the number of galloyl groups, the hydrophobicity quantified by partition coefficients (logP), and structural flexibility, exhibited a correlation with the temperature transitions observed in the DSC measurements. This study furthers our understanding of the intricate interplay between the structural features of polyphenolic compounds and their interactions with model bacterial membrane vesicles towards the exploitation of polyphenols as antimicrobials.
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Affiliation(s)
- Ryan T Coones
- School of Chemistry, Food and Pharmacy, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, 20014 Turku, Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK
| | - Richard Frazier
- School of Chemistry, Food and Pharmacy, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK
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Wang S, Li Y, Ma C, Huang D, Chen S, Zhu S, Wang H. Enzymatic molecular modification of water-soluble polyphenols: Synthesis, structure, bioactivity and application. Crit Rev Food Sci Nutr 2023; 63:12637-12651. [PMID: 35912423 DOI: 10.1080/10408398.2022.2105301] [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
The poor lipophilicity and instability of water-soluble polyphenols limit their bioavailability and application in food. However, increasing attention has been given to water-soluble polyphenols due to their multiple biological activities, which prompts the modification of the structure of water-soluble polyphenols to improve their lipophilicity and stability and enable more efficient application. This review presents the enzymatic biosynthesis of lipophilic derivatives of water-soluble polyphenols, which will change the molecular structure of water-soluble polyphenols based on the loss of hydroxyl or carboxyl groups. Therefore, the effects of reaction factors on the structure of polyphenol derivatives and the change in their bioactivities will be further analyzed. Previous studies have shown that lipases, solvent systems, and hydrophobic groups are major factors influencing the synthesis and lipophilicity of polyphenol derivatives. Moreover, the biological activities of polyphenol derivatives were changed to a certain extent, such as through the enhancement or weakening of antioxidant activity in different systems and the increase in anti-influenza virus activity and antibacterial activity. The improvement of lipophilicity also expands polyphenol application in food. This review may contribute to the efficient synthesis of lipophilic derivatives of water-soluble polyphenols to extend the utilization and application range of polyphenols.
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Affiliation(s)
- Shan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chaoyang Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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Sun C, Liu H, Chen Y, Wei X, Liang S. Highly Efficient Synthesis of Chlorogenic Acid Oleyl Alcohol Ester under Non-Catalytic and Solvent-Free Conditions. Molecules 2023; 28:molecules28093948. [PMID: 37175358 PMCID: PMC10180084 DOI: 10.3390/molecules28093948] [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: 04/09/2023] [Revised: 05/04/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
As a natural polyphenolic compound, chlorogenic acid (CGA) has attracted increasing attention for its various biological activities, such as antioxidant, liver protection, intestinal barrier protection, and effective treatment of obesity and type II diabetes. However, the poor solubility of CGA in hydrophobic media limits its application in the food, drug and cosmetic industries. In order to obtain new hydrophobic derivatives, a highly efficient synthesis approach of CGA oleyl alcohol ester (CGOA) under non-catalytic and solvent-free conditions was developed in this study. The influences of reaction temperature, reaction time, substrate molar ratio, and stirring rate on the CGA conversion were investigated. The results showed that the optimal conditions were as follows: reaction temperature 200 °C, reaction time 3 h, molar ratio of CGA to oleyl alcohol 1:20, and stirring rate 200 rpm. Under these conditions, the CGA conversion could reach 93.59%. Then, the obtained crude product was purified by solvent extraction and column chromatography, and the purify of CGOA was improved to 98.72%. Finally, the structure of CGOA was identified by FT-IR, HPLC-MS and NMR. This study provides a simple and efficient strategy for the preparation of CGOA with the avoidance of catalysts and solvents.
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Affiliation(s)
- Cong Sun
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
| | - Hui Liu
- College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
| | - Yanran Chen
- College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
| | - Xianzhi Wei
- College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
| | - Shaohua Liang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, China
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Zhao Q, Wang L, Chen H, Wu Z, Zhao M, Lai M. Enzyme‐Catalyzed Synthesis, Odor Characteristics and Thermal Analysis of New Pyridine Esters. ChemistrySelect 2023. [DOI: 10.1002/slct.202204356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
- Qianrui Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Longxin Wang
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Haoran Chen
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Zhiyong Wu
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Mingqin Zhao
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
| | - Miao Lai
- Flavors and Fragrance Engineering & Technology Research Center of Henan Province College of Tobacco Science Henan Agricultural University, 95 Wenhua Road Zhengzhou Henan Province 450002 P. R. China
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Mardani M, Badakné K, Farmani J, Shahidi F. Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review. Crit Rev Food Sci Nutr 2022; 64:4977-4994. [PMID: 36419380 DOI: 10.1080/10408398.2022.2147268] [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: 11/25/2022]
Abstract
Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their application is often restricted because of their relatively low solubility and stability in emulsions and oil-based products. Therefore, chemical, enzymatic, or chemoenzymatic lipophilization of these compounds can be achieved by grafting a non-polar moiety onto their polar structures. Among different methods, enzymatic modification is considered environmentally friendly and may require only minor downstream processing and purification steps. In recent years, different systems have been suggested to design the synthetic reaction of these novel products. This review presents the new trends in this area by summarizing the essential enzymatic modifications in the last decade that led to the synthesis of bioactive compounds with attractive antioxidative properties for the food industry by emphasizing on optimization of the reaction conditions to maximize the production yields. Lastly, recent developments regarding characterization, potential applications, emerging research areas, and needs are highlighted.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada
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Peng H, Shahidi F. Enzymatic Synthesis and Antioxidant Activity of Mono- and Diacylated Epigallocatechin Gallate and Related By-Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9227-9242. [PMID: 35830611 DOI: 10.1021/acs.jafc.2c03086] [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
Ester derivatives of epigallocatechin gallate (EGCG) were enzymatically prepared by one-step transesterification with vinyl fatty acids consisting of varying acyl groups ranging from 2 to 18 carbon atoms (acetate, butyrate, caproate, caprylate, caprate, laurate, myristate, and stearate). The main acylation products were EGCG monoesters and diesters. However, due to the presence of trace amounts of water in the reaction medium, minor but noticeable hydrolysis of EGCG also occurred as a side reaction which required a prolonged purification process due to the formation of by-products such as gallic acid, epigallocatechin, and their esters. In this contribution, 8 EGCG monoesters, 7 EGCG diesters, and 7 gallic acid monoesters were isolated and purified, and the acylation positions were characterized. Meanwhile, several classical chemicals (DPPH, ABTS, FRAP, and Fe2+ chelation assays), food (β-carotene bleaching assay), and biological (LDL and DNA oxidation assays) models were conducted to evaluate and systematically compare their antioxidant efficacy. The lipophilicity of the EGCG derivatives increased with the increasing chain length of the acyl group and led to the fluctuation of their antioxidant efficacies. Three main factors, namely, the reduction potential, the partition coefficient of solute in the solvent system, and the steric hindrance of antioxidant agent and related substrates were considered to help explain the biased antioxidant performance of EGCG derivatives upon acylation modification. The results strongly suggest that the acylated EGCGs have great potential as lipophilic alternatives to the water-soluble EGCG in lipid-based matrices.
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Affiliation(s)
- Han Peng
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador A1C 5S7, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland and Labrador A1C 5S7, Canada
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Highly Efficient Regioselective Acylation of Dihydromyricetin Catalyzed by Lipase in Nonaqueous Solvents. Processes (Basel) 2022. [DOI: 10.3390/pr10071368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
This study aimed to explore the enzymatic acylation of dihydromyricetin (DHM) to synthesized DHM derivatives with a different substituted carbon chain to improve its liposolubility. In the presence of Lipozyme TL IM, DHM was butyrylated in a 96.28% conversion in methyl tert-butyl ether under the optimized conditions (molar ratio of DHM to vinyl butyrate, 1:20; lipase dosage, 0.4 U/mg DHM; temperature, 50 °C; stirrer speed, 200 rpm; reaction time, 72 h). Liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) spectroscopy revealed that two acylation products were formed; these were 7-O-acyl-DHM and 3-O-acyl-DHM. In addition, the liposolubility of the DHM derivatives increased with the increase in the substituted carbon chain length; their antioxidant activities were higher than that of DHM in the lecithin peroxidation system, and C8-DHM had a better effect. Therefore, enzymatic acylation broadens the application of DHM in a lipid system in the food field.
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Mehmood S, Maqsood M, Mahtab N, Khan MI, Sahar A, Zaib S, Gul S. Epigallocatechin gallate: Phytochemistry, bioavailability, utilization challenges, and strategies. J Food Biochem 2022; 46:e14189. [PMID: 35474461 DOI: 10.1111/jfbc.14189] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/05/2022] [Accepted: 03/29/2022] [Indexed: 12/17/2022]
Abstract
Epigallocatechin gallate (EGCG), a green tea catechin, has gained the attention of current study due to its excellent health-promoting effects. It possesses anti-obesity, antimicrobial, anticancer, anti-inflammatory activities, and is under extensive investigation in functional foods for improvement. It is susceptible to lower stability, lesser bioavailability, and lower absorption rate due to various environmental, processing, formulations, and gastrointestinal conditions of the human body. Therefore, it is the foremost concern for the researchers to enhance its bioactivity and make it the most suitable therapeutic compound for its clinical applications. In the current review, factors affecting the bioavailability of EGCG and the possible strategies to overcome these issues are reviewed and discussed. This review summarizes structural modifications and delivery through nanoparticle-based approaches including nano-emulsions, encapsulations, and silica-based nanoparticles for effective use of EGCG in functional foods. Moreover, recent advances to enhance EGCG therapeutic efficacy by specifically targeting its molecules to increase its bioavailability and stability are also described. PRACTICAL APPLICATIONS: The main green tea constituent EGCG possesses several health-promoting effects making EGCG a potential therapeutic compound to cure ailments. However, its low stability and bioavailability render its uses in many disorders. Synthesizing EGCG prodrugs by structural modifications helps against its low bioavailability and stability by overcoming premature degradation and lower absorption rate. This review paper summarizes various strategies that benefit EGCG under different physiological conditions. The esterification, nanoparticle approaches, silica-based EGCG-NPs, and EGCG formulations serve as ideal EGCG modification strategies to deliver superior concentrations with lesser toxicity for its efficient penetration and absorption across cells both in vitro and in vivo. As a result of EGCG modifications, its bioactivities would be highly improved at lower doses. The protected or modified EGCG molecule would have enhanced potential effects and stability that would contribute to the clinical applications and expand its use in various food and cosmetic industries.
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Affiliation(s)
- Shomaila Mehmood
- Anhui Key Laboratory of Modern Biomanufacturing, School of Life Sciences, Anhui University, Hefei, P. R. China
| | - Maria Maqsood
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Nazia Mahtab
- School of Resources and Environmental Engineering, Anhui University, Hefei, P. R. China
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amna Sahar
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Sania Zaib
- Department of Biochemistry, Quaid-i-Azam University, Islamabad, Pakistan
| | - Shehla Gul
- Department of Chemistry, University of Agriculture Faisalabad, Faisalabad, Pakistan
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Marathe SJ, Dedhia N, Singhal RS. Esterification of sugars and polyphenols with fatty acids: techniques, bioactivities, and applications. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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