1
|
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.
Collapse
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.)
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
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.
Collapse
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
| |
Collapse
|
4
|
Du B, Wang S, Zhu S, Li Y, Huang D, Chen S. Antioxidant Activities of Dihydromyricetin Derivatives with Different Acyl Donor Chain Lengths Synthetized by Lipozyme TL IM. Foods 2023; 12:foods12101986. [PMID: 37238804 DOI: 10.3390/foods12101986] [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: 04/20/2023] [Revised: 05/10/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Dihydromyricetin (DHM) is a phytochemical with multiple bioactivities. However, its poor liposolubility limits its application in the field. In this study, DHM was acylated with different fatty acid vinyl esters to improve its lipophilicity, and five DHM acylated derivatives with different carbon chain lengths (C2-DHM, C4-DHM, C6-DHM, C8-DHM, and C12-DHM) and different lipophilicity were synthesized. The relationship between the lipophilicity and antioxidant activities of DHM and its derivatives was evaluated with oil and emulsion models using chemical and cellular antioxidant activity (CAA) tests. The capacity of DHM derivatives to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS+•) was similar to that of DHM, except for C12-DHM. The antioxidant activity of DHM derivatives was lower than that of DHM in sunflower oil, while C4-DHM exhibited better antioxidant capacity in oil-in-water emulsion. In CAA tests, C8-DHM (median effective dose (EC50) 35.14 μmol/L) exhibited better antioxidant activity than that of DHM (EC50: 226.26 μmol/L). The results showed that in different antioxidant models, DHM derivatives with different lipophilicity had various antioxidant activities, which has guiding significance for the use of DHM and its derivatives.
Collapse
Affiliation(s)
- Baoshuang Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Shan Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117543, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
5
|
Yang C, Wu A, Tan L, Tang D, Chen W, Lai X, Gu K, Chen J, Chen D, Tang Q. Epigallocatechin-3-Gallate Alleviates Liver Oxidative Damage Caused by Iron Overload in Mice through Inhibiting Ferroptosis. Nutrients 2023; 15:nu15081993. [PMID: 37111212 PMCID: PMC10145929 DOI: 10.3390/nu15081993] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/29/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Ferroptosis, a form of regulated cell death, has been widely explored as a novel target for the treatment of diseases. The failure of the antioxidant system can induce ferroptosis. Epigallocatechin-3-Gallate (EGCG) is a natural antioxidant in tea; however, whether EGCG can regulate ferroptosis in the treatment of liver oxidative damage, as well as the exact molecular mechanism, is unknown. Here, we discovered that iron overload disturbed iron homeostasis in mice, leading to oxidative stress and damage in the liver by activating ferroptosis. However, EGCG supplementation alleviated the liver oxidative damage caused by iron overload by inhibiting ferroptosis. EGCG addition increased NRF2 and GPX4 expression and elevated antioxidant capacity in iron overload mice. EGCG administration attenuates iron metabolism disorders by upregulating FTH/L expression. Through these two mechanisms, EGCG can effectively inhibit iron overload-induced ferroptosis. Taken together, these findings suggest that EGCG is a potential ferroptosis suppressor, and may be a promising therapeutic agent for iron overload-induced liver disease.
Collapse
Affiliation(s)
- Chunjing Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Aimin Wu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Liqiang Tan
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Dandan Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Wei Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China
| | - Xin Lai
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Ke Gu
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Junzhou Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Daiwen Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
- Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu 611130, China
| | - Qian Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China
| |
Collapse
|
6
|
Zhou Q, Mo M, Wang A, Tang B, He Q. Changes in N-nitrosamines, residual nitrites, lipid oxidation, biogenic amines, and microbiota in Chinese sausages following treatment with tea polyphenols and their palmitic acid–modified derivatives. J Food Prot 2023; 86:100072. [PMID: 37001484 DOI: 10.1016/j.jfp.2023.100072] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/28/2023] [Accepted: 03/09/2023] [Indexed: 03/17/2023]
Abstract
This study aimed to investigate the effects of tea polyphenol (TP), epigallocatechin gallate (EGCG), and their palmitic acid-modified derivatives palmitoyl-TP (pTP) and palmitoyl-EGCG (pEGCG) on the accumulation of N-nitrosamine and biogenic amines (BAs), residual nitrites, and lipid oxidation in Chinese sausages. The microorganisms, color, and texture properties of sausages were evaluated. TP, EGCG, pTP, or pEGCG significantly inhibited the accumulation of N-nitrosodimethylamine (NDMA) and BAs, residual nitrites, and lipid oxidation, but enhanced the redness, hardness, and chewiness of sausages. The concentration of NDMA in sausages was reduced by 58.11%, 63.51%, 36.49%, and 44.59%, respectively, after treatment with TP, EGCG, pTP, and pEGCG. Both EGCG and pEGCG exhibited excellent inhibitory effects on the predominant BAs, including putrescine, tyramine, cadaverine, histamine, and 2-phenylethylamine. Palmitoyl-EGCG was found to be the strongest inhibitor of lipid oxidation. Besides, the four antioxidants weakly affected the population of total aerobic bacteria and lactic acid bacteria but totally suppressed the growth of undesirable Enterobacteriaceae. The principal component and correlation analyses proved that BAs, nitrites, lipid oxidation, and microbiota were responsible for the formation of NDMA. The results indicated that palmitic acid-modified TPs and similar derivatives might serve as potential preservatives to improve the safety and quality of fermented meat products.
Collapse
|
7
|
Charlton NC, Mastyugin M, Török B, Török M. Structural Features of Small Molecule Antioxidants and Strategic Modifications to Improve Potential Bioactivity. Molecules 2023; 28:molecules28031057. [PMID: 36770724 PMCID: PMC9920158 DOI: 10.3390/molecules28031057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/21/2023] Open
Abstract
This review surveys the major structural features in various groups of small molecules that are considered to be antioxidants, including natural and synthetic compounds alike. Recent advances in the strategic modification of known small molecule antioxidants are also described. The highlight is placed on changing major physicochemical parameters, including log p, bond dissociation energy, ionization potential, and others which result in improved antioxidant activity.
Collapse
|
8
|
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.
Collapse
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
| |
Collapse
|
9
|
Sahadevan R, Singh S, Binoy A, Sadhukhan S. Chemico-biological aspects of (-)-epigallocatechin- 3-gallate (EGCG) to improve its stability, bioavailability and membrane permeability: Current status and future prospects. Crit Rev Food Sci Nutr 2022; 63:10382-10411. [PMID: 35491671 DOI: 10.1080/10408398.2022.2068500] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Natural products have been a bedrock for drug discovery for decades. (-)-Epigallocatechin-3-gallate (EGCG) is one of the widely studied natural polyphenolic compounds derived from green tea. It is the key component believed to be responsible for the medicinal value of green tea. Significant studies implemented in in vitro, in cellulo, and in vivo models have suggested its anti-oxidant, anti-cancer, anti-diabetic, anti-inflammatory, anti-microbial, neuroprotective activities etc. Despite having such a wide array of therapeutic potential and promising results in preclinical studies, its applicability to humans has encountered with rather limited success largely due to the poor bioavailability, poor membrane permeability, rapid metabolic clearance and lack of stability of EGCG. Therefore, novel techniques are warranted to address those limitations so that EGCG or its modified analogs can be used in the clinical setup. This review comprehensively covers different strategies such as structural modifications, nano-carriers as efficient drug delivery systems, synergistic studies with other bioactivities to improve the chemico-biological aspects (e.g., stability, bioavailability, permeability, etc.) of EGCG for its enhanced pharmacokinetics and pharmacological properties, eventually enhancing its therapeutic potentials. We think this review article will serve as a strong platform with comprehensive literature on the development of novel techniques to improve the bioavailability of EGCG so that it can be translated to the clinical applications.
Collapse
Affiliation(s)
- Revathy Sahadevan
- Department of Chemistry, Indian Institute of Technology Palakkad, Kerala, India
| | - Satyam Singh
- Department of Biosciences and Biomedical Engineering, Indian Institute of Technology Indore, Madhya Pradesh, India
| | - Anupama Binoy
- Department of Chemistry, Indian Institute of Technology Palakkad, Kerala, India
| | - Sushabhan Sadhukhan
- Department of Chemistry, Indian Institute of Technology Palakkad, Kerala, India
- Department of Biological Sciences and Engineering, Indian Institute of Technology Palakkad, Kerala, India
| |
Collapse
|