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Hernández-Sánchez LY, González-Trujano ME, Moreno DA, Martínez-Vargas D, Vibrans H, Hernandez-Leon A, Dorazco-González A, Pellicer F, Soto-Hernández M. Antinociceptive effects of Raphanus sativus sprouts involve the opioid and 5-HT 1A serotonin receptors, cAMP/cGMP pathways, and the central activity of sulforaphane. Food Funct 2024; 15:4773-4784. [PMID: 38469873 DOI: 10.1039/d3fo05229j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
Raphanus sativus L. cv. Sango, commonly known as red radish, is widely consumed around the world as a vegetable, but its benefit in pain relief is not sufficiently investigated. This study aimed to evaluate the antinociceptive effects of R. sativus and a possible mechanism of action. An aqueous extract of R. sativus sprouts (AERSS) was investigated by parenteral (10, 30, and 100 mg kg-1, i.p.) and enteral (500 mg kg-1, p.o.) administration in the neurogenic and inflammatory phases of the formalin test, where gastric damage was also evaluated as a possible adverse effect. Ketorolac (5 mg kg-1, i.p.) was used as the reference drug. Endogenous opioid and 5-HT1A serotonin receptors, as well as the cAMP/NO-cGMP pathways, were explored in the study of a possible mechanism of action by using their corresponding antagonists: naloxone, 1 mg kg-1, i.p., WAY100635, 1 mg kg-1, i.p., and enzymatic activators or inhibitors, respectively. Sulforaphane (SFN), a known bioactive metabolite, was analyzed using electroencephalography (EEG) to evidence its central involvement. A significant and dose-dependent antinociceptive activity was observed with the AERSS resembling the antinociceptive effect of the reference drug, with an equivalent significant response with a dose of 500 mg kg-1, p.o. without causing gastric damage. The participation of the endogenous opioid and 5-HT1A serotonin receptors at central and peripheral levels was also observed, with a differential participation of cAMP/NO-cGMP. SFN as one metabolite produced significant changes in the EEG analysis, reinforcing its effects on the CNS. Our preclinical evidence supports the benefits of consuming Raphanus sativus cv. Sango sprouts for pain relief.
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Affiliation(s)
- Laura Yunuen Hernández-Sánchez
- Laboratorio de Neurofarmacología de Productos Naturales. Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz. Calz, México-Xochimilco 101, Col. San Lorenzo Huipulco, Tlalpan, 14370, Ciudad de México, Mexico.
- Posgrado en Botánica, Colegio de Postgraduados Campus Montecillo. Carretera México-Texcoco Km. 36.5, Montecillo, Texcoco 56230, Estado de México, Mexico.
| | - María Eva González-Trujano
- Laboratorio de Neurofarmacología de Productos Naturales. Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz. Calz, México-Xochimilco 101, Col. San Lorenzo Huipulco, Tlalpan, 14370, Ciudad de México, Mexico.
| | - Diego A Moreno
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Grupo Calidad, Bioactividad y Seguridad, Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, 30100 Murcia, Spain
| | - David Martínez-Vargas
- Laboratorio de Neurofisiología del Control y la Regulación. Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz. Calz, México-Xochimilco 101, Col. San Lorenzo Huipulco, Tlalpan, 14370, Ciudad de México, Mexico
| | - Heike Vibrans
- Posgrado en Botánica, Colegio de Postgraduados Campus Montecillo. Carretera México-Texcoco Km. 36.5, Montecillo, Texcoco 56230, Estado de México, Mexico.
| | - Alberto Hernandez-Leon
- Laboratorio de Neurofarmacología de Productos Naturales. Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz. Calz, México-Xochimilco 101, Col. San Lorenzo Huipulco, Tlalpan, 14370, Ciudad de México, Mexico.
| | - Alejandro Dorazco-González
- Departamento de Química Inorgánica, Instituto de Química. Circuito exterior s/n, Ciudad Universitaria, Coyoacán, 04510, Ciudad de México, Mexico
| | - Francisco Pellicer
- Laboratorio de Neurofarmacología de Productos Naturales. Dirección de Investigaciones en Neurociencias, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz. Calz, México-Xochimilco 101, Col. San Lorenzo Huipulco, Tlalpan, 14370, Ciudad de México, Mexico.
| | - Marcos Soto-Hernández
- Posgrado en Botánica, Colegio de Postgraduados Campus Montecillo. Carretera México-Texcoco Km. 36.5, Montecillo, Texcoco 56230, Estado de México, Mexico.
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Jia X, An Q, Zhang N, Ren J, Pan S, Zheng C, Zhou Q, Fan G. Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes. Crit Rev Food Sci Nutr 2024:1-29. [PMID: 38644658 DOI: 10.1080/10408398.2024.2338834] [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: 04/23/2024]
Abstract
As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.
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Affiliation(s)
- Xiao Jia
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chang Zheng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
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Jia X, Yu P, An Q, Ren J, Fan G, Wei Z, Li X, Pan S. Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. Food Res Int 2023; 169:112873. [PMID: 37254321 DOI: 10.1016/j.foodres.2023.112873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/01/2023] [Accepted: 04/19/2023] [Indexed: 06/01/2023]
Abstract
The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39-67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Pei Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zelan Wei
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xixiang Li
- State Key Laboratory of Vegetable Biobreeding, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Chen C, Kim RH, Hwang KT, Kim J. Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04235-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Fu H, Chao H, Zhao X, Wang H, Li H, Zhao W, Sun T, Li M, Huang J. Anthocyanins identification and transcriptional regulation of anthocyanin biosynthesis in purple Brassica napus. PLANT MOLECULAR BIOLOGY 2022; 110:53-68. [PMID: 35723867 DOI: 10.1007/s11103-022-01285-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 05/04/2022] [Indexed: 06/15/2023]
Abstract
The main anthocyanin components were identified, and the transcriptional regulation pattern of anthocyanin related genes in leaves and stem bark was elucidated in a purple B. napus. Brassica napus is one of the most important oil crops planted worldwide, and developing varieties of dual-purpose for oil and vegetable is beneficial to improve economic benefits. Anthocyanins are a class of secondary metabolites that not only make plants present beautiful colors, but have a variety of important physiological functions and biological activities. Therefore, increasing the accumulation of anthocyanin in vegetative organs can improve vegetable value of rapeseed. However, anthocyanin enriched varieties in vegetative organs are rare, and there are few studies on category identification and accumulation mechanism of anthocyanin, which limits the utilization of anthocyanins in B. napus. In this study, 157 anthocyanin biosynthesis related genes (ABGs) were identified in B. napus genome by homology comparison and collinearity analysis of genes related to anthocyanin synthesis and regulation in Arabidopsis. Moreover, five anthocyanins were identified in the stem bark and leaves of the purple B. napus PR01 by high performance liquid chromatography-mass spectrometry (HPLC-MS), and the expression characteristics of ABGs in the leaves and stem bark of PR01 were analyzed and compared with the green cultivar ZS11 by RNA-Seq. Combining further weighted gene co-expression network analysis (WGCNA), the up-regulation of transcript factors BnaA07. PAP2 and BnaC06. PAP2 were identified as the key to the up-regulation of most of anthocyanin synthesis genes that promoted anthocyanin accumulation in PR01. This study is helpful to understand the transcriptional regulation of anthocyanin biosynthesis in B. napus and provides the theoretical basis for breeding novel varieties of dual-purpose for oil and vegetable.
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Affiliation(s)
- Hong Fu
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Hongbo Chao
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
| | - Xuejie Zhao
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Haoyi Wang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Huaixin Li
- Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Weiguo Zhao
- Hybrid Rapeseed Research Center of Shaanxi Province, Shaanxi Rapeseed Branch of National Centre for Oil Crops Genetic Improvement, Yangling, 712100, China
| | - Tao Sun
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China
| | - Maoteng Li
- Department of Biotechnology, College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Jinyong Huang
- School of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
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Mitra S, Emran TB, Chandran D, Zidan BMRM, Das R, Mamada SS, Masyita A, Salampe M, Nainu F, Khandaker MU, Idris AM, Simal-Gandara J. Cruciferous vegetables as a treasure of functional foods bioactive compounds: Targeting p53 family in gastrointestinal tract and associated cancers. Front Nutr 2022; 9:951935. [PMID: 35990357 PMCID: PMC9386315 DOI: 10.3389/fnut.2022.951935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 07/12/2022] [Indexed: 11/23/2022] Open
Abstract
In the past few years, phytochemicals from natural products have gotten the boundless praise in treating cancer. The promising role of cruciferous vegetables and active components contained in these vegetables, such as isothiocyanates, indole-3-carbinol, and isothiocyanates, has been widely researched in experimental in vitro and in vivo carcinogenesis models. The chemopreventive agents produced from the cruciferous vegetables were recurrently proven to affect carcinogenesis throughout the onset and developmental phases of cancer formation. Likewise, findings from clinical investigations and epidemiological research supported this statement. The anticancer activities of these functional foods bioactive compounds are closely related to their ability to upregulate p53 and its related target genes, e.g., p21. As the “guardian of the genome,” the p53 family (p53, p63, and p73) plays a pivotal role in preventing the cancer progression associated with DNA damage. This review discusses the functional foods bioactive compounds derived from several cruciferous vegetables and their use in altering the tumor-suppressive effect of p53 proteins. The association between the mutation of p53 and the incidence of gastrointestinal malignancies (gastric, small intestine, colon, liver, and pancreatic cancers) is also discussed. This review contains crucial information about the use of cruciferous vegetables in the treatment of gastrointestinal tract malignancies.
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Affiliation(s)
- Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, Bangladesh.,Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Deepak Chandran
- Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore, Tamil Nadu, India
| | | | - Rajib Das
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka, Bangladesh
| | | | - Ayu Masyita
- Faculty of Pharmacy, Hasanuddin University, Makassar, Indonesia
| | | | - Firzan Nainu
- Faculty of Pharmacy, Hasanuddin University, Makassar, Indonesia
| | - Mayeen Uddin Khandaker
- Centre for Applied Physics and Radiation Technologies, School of Engineering and Technology, Sunway University, Subang Jaya, Selangor, Malaysia
| | - Abubakr M Idris
- Department of Chemistry, College of Science, King Khalid University, Abha, Saudi Arabia.,Research Center for Advanced Materials Science (RCAMS), King Khalid University, Abha, Saudi Arabia
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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Gamba M, Asllanaj E, Raguindin PF, Glisic M, Franco OH, Minder B, Bussler W, Metzger B, Kern H, Muka T. Nutritional and phytochemical characterization of radish (Raphanus sativus): A systematic review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.045] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Denish PR, Fenger JA, Powers R, Sigurdson GT, Grisanti L, Guggenheim KG, Laporte S, Li J, Kondo T, Magistrato A, Moloney MP, Riley M, Rusishvili M, Ahmadiani N, Baroni S, Dangles O, Giusti M, Collins TM, Didzbalis J, Yoshida K, Siegel JB, Robbins RJ. Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue. SCIENCE ADVANCES 2021; 7:7/15/eabe7871. [PMID: 33827818 PMCID: PMC8026139 DOI: 10.1126/sciadv.abe7871] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 02/18/2021] [Indexed: 05/11/2023]
Abstract
The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature's food palette-especially a cyan blue-giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.
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Affiliation(s)
- Pamela R Denish
- Biophysics Graduate Group, University of California, Davis, Davis, CA, USA
- Genome Center, University of California, Davis, Davis, CA 95616, USA
| | | | | | - Gregory T Sigurdson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Luca Grisanti
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Division of Theoretical Physics, Institut Ruđer Bošković, Zagreb, Croatia
| | | | - Sara Laporte
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
| | - Julia Li
- Mars Wrigley, Hackettstown, NJ 07840, USA
| | - Tadao Kondo
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan
| | - Alessandra Magistrato
- Consiglio Nazionale delle Ricerche, Istituto Officina dei Materiali, Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
| | | | - Mary Riley
- Microbiology Graduate Group, University of California, Davis, Davis, CA 95616, USA
| | - Mariami Rusishvili
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Pritzker School of Molecular Engineering, The University of Chicago, Chicago, IL, USA
| | - Neda Ahmadiani
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
- Centre d'Innovació, Recerca I Transferència en Tecnologia dels Aliments, CERTA-UAB Tecnio Grup, XIA-UAB, Animal and Food Science Department, Universidad Autònoma de Barcelona, Bellaterra, Spain
| | - Stefano Baroni
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan
| | | | - Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | | | - John Didzbalis
- Mars Advanced Research Institute, Mars, Incorporated, Hackettstown, NJ 07840, USA
| | - Kumi Yoshida
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan.
| | - Justin B Siegel
- Biophysics Graduate Group, University of California, Davis, Davis, CA, USA.
- Genome Center, University of California, Davis, Davis, CA 95616, USA
- Chemistry Department, University of California, Davis, Davis, CA 95616, USA
- Department of Biochemistry and Molecular Medicine, University of California, Davis, Sacramento, CA 95616, USA
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Ramirez D, Abellán-Victorio A, Beretta V, Camargo A, Moreno DA. Functional Ingredients From Brassicaceae Species: Overview and Perspectives. Int J Mol Sci 2020; 21:E1998. [PMID: 32183429 PMCID: PMC7139885 DOI: 10.3390/ijms21061998] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/12/2020] [Accepted: 03/13/2020] [Indexed: 12/31/2022] Open
Abstract
Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica's phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.
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Affiliation(s)
- Daniela Ramirez
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
- Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
| | - Angel Abellán-Victorio
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council for Scientific Research (CEBAS-CSIC), Murcia 30100, Spain;
| | - Vanesa Beretta
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
| | - Alejandra Camargo
- Laboratorio de Cromatografía para Agroalimentos, Facultad de Ciencias Agrarias, UNCuyo, Mendoza 54 261, Argentina; (D.R.); (V.B.); (A.C.)
- Instituto de Biología Agrícola de Mendoza, CONICET Mendoza 54 261, Argentina
| | - Diego A. Moreno
- Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council for Scientific Research (CEBAS-CSIC), Murcia 30100, Spain;
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Koley TK, Khan Z, Oulkar D, Singh B, Maurya A, Singh B, Banerjee K. High resolution LC-MS characterization of phenolic compounds and the evaluation of antioxidant properties of a tropical purple radish genotype. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.11.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Cardenia V, Vivarelli F, Cirillo S, Paolini M, Rodriguez-Estrada MT, Canistro D. Dietary effects of Raphanus sativus cv Sango on lipid and oxysterols accumulation in rat brain: A lipidomic study on a non-genetic obesity model. Chem Phys Lipids 2017; 207:206-213. [DOI: 10.1016/j.chemphyslip.2017.05.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Accepted: 05/17/2017] [Indexed: 12/15/2022]
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Vivarelli F, Canistro D, Babot Marquillas C, Cirillo S, De Nicola GR, Iori R, Biagi G, Pinna C, Gentilini F, Pozzo L, Longo V, Paolini M. The combined effect of Sango sprout juice and caloric restriction on metabolic disorders and gut microbiota composition in an obesity model. Int J Food Sci Nutr 2017; 69:192-204. [PMID: 28770644 DOI: 10.1080/09637486.2017.1350940] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The main purpose of this study was to compare the benefits of SSJ supplementation in obese rats with those achieved only by switching the alimentary regimen from high-fat (HFD) to the regular one (RD) in liver, ileum and prostate. Furthermore, changings in caecal chime microbiota were investigated. SSJ was administered to rats in combination with a RD (HFD-RD + SSJ). The switch from HFD to RD led to a weight loss of almost 9.8 g, and the total cholesterol was found to be significantly lower. In the HFD-RD + SSJ group, all values were improved compared with the HFD control, and the weight decrement was higher (-23.29 g) with respect to HFD-RD. HFD led to a widespread increment of oxidative stress (OS) markers in liver, ileum and prostate. SSJ has shown to improve the results achieved by the suspension of HFD and it has proven effective wherever the only switch in diet regimen failed.
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Affiliation(s)
- Fabio Vivarelli
- a Department of Pharmacy and Biotechnology , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Donatella Canistro
- a Department of Pharmacy and Biotechnology , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Clara Babot Marquillas
- a Department of Pharmacy and Biotechnology , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Silvia Cirillo
- a Department of Pharmacy and Biotechnology , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Gina R De Nicola
- b Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Centro di Ricerca Agricoltura e Ambiente (CREA-AA) , Bologna , Italy
| | - Renato Iori
- b Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria-Centro di Ricerca Agricoltura e Ambiente (CREA-AA) , Bologna , Italy
| | - Giacomo Biagi
- c Department of Veterinary Medical Sciences , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Carlo Pinna
- c Department of Veterinary Medical Sciences , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Fabio Gentilini
- c Department of Veterinary Medical Sciences , Alma Mater Studiorum-University of Bologna , Bologna , Italy
| | - Luisa Pozzo
- d Institute of Agricultural Biology and Biotechnology , CNR , Pisa , Italy
| | - Vincenzo Longo
- d Institute of Agricultural Biology and Biotechnology , CNR , Pisa , Italy
| | - Moreno Paolini
- a Department of Pharmacy and Biotechnology , Alma Mater Studiorum-University of Bologna , Bologna , Italy
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Yousuf B, Gul K, Wani AA, Singh P. Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review. Crit Rev Food Sci Nutr 2017; 56:2223-30. [PMID: 25745811 DOI: 10.1080/10408398.2013.805316] [Citation(s) in RCA: 210] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Anthocyanins are one of the six subgroups of large and widespread group of plant constituents known as flavonoids. These are responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers and some cereal grains. More than 600 structurally distinct anthocyanins have been identified in nature. Earlier, anthocyanins were only known for their coloring properties but now interest in anthocyanin pigments has intensified because of their possible health benefits as dietary antioxidants, which help to prevent neuronal diseases, cardiovascular illnesses, cancer, diabetes, inflammation, and many such others diseases. Ability of anthocyanins to counter oxidants makes them atherosclerosis fighters. Therefore, anthocyanin-rich foods may help to boost overall health by offering an array of nutrients. However, the incorporation of anthocyanins into food and medical products is a challenging task due to their low stability toward environmental conditions during processing and storage. Encapsulation seems to be an efficient way to introduce such compounds into these products. Encapsulating agents act as a protector coat against ambient adverse conditions such as light, humidity, and oxygen. Encapsulated bioactive compounds are easier to handle and offer improved stability. The main objective of this review is to explore health benefits of anthocyanins and their extraction, characterization, encapsulation, and delivery.
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Affiliation(s)
- Basharat Yousuf
- a Department of Food Engineering & Technology , Sant Longowal Institute of Engineering & Technology , Longowal , Punjab , India
| | - Khalid Gul
- b Department of Processing & Food Engineering , Punjab Agricultural University , Ludhiana , Punjab
| | - Ali Abas Wani
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany.,d Department of Food Technology , Islamic University of Science and Technology , Awantipora , Jammu and Kashmir , India
| | - Preeti Singh
- c Fraunhofer Institute of Process Engineering & Packaging, IVV , Freising , Munich , Germany
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Vivarelli F, Canistro D, Sapone A, De Nicola GR, Babot Marquillas C, Iori R, Antonazzo IC, Gentilini F, Paolini M. Raphanus sativus cv. Sango Sprout Juice Decreases Diet-Induced Obesity in Sprague Dawley Rats and Ameliorates Related Disorders. PLoS One 2016; 11:e0150913. [PMID: 26987061 PMCID: PMC4795736 DOI: 10.1371/journal.pone.0150913] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Accepted: 02/21/2016] [Indexed: 11/25/2022] Open
Abstract
BACKGROUND Obesity is recognized as a leading global health problem, correlated with an increased risk for several chronic diseases. One strategy for weight control management includes the use of vegetables rich in bioactive compounds to counteract weight gain, improve the antioxidant status and stimulate lipid catabolism. AIM OF THE STUDY The aim of this study was to investigate the role of Raphanus sativus Sango sprout juice (SSJ), a Brassica extraordinarily rich in anthocyanins (AC) and isothiocyanates (ITCs), in a non-genetic model of obesity (high fat diet-HFD induced). METHODS Control groups were fed with HFD or regular diet (RD). After a 10-week period, animals were assigned to experimental units and treated by gavage for 28 days as follows: HFD and RD control groups (rats fed HFD or RD and treated with vehicle only) and HFD-treated groups (rats fed HFD and treated with 15, 75 or 150 mg/kg b.w. of SSJ). Body weight and food consumption were recorded and serum lipid profile was measured (total cholesterol, triglycerides, and non-esterified fatty acids). Hepatic phase-I, phase-II as well as antioxidant enzymatic activities were assessed. RESULTS SSJ lowered total cholesterol level, food intake and liver weight compared with HFD rodents. SSJ at medium dose proved effective in reducing body-weight (~19 g reduction). SSJ was effective in up-regulating the antioxidant enzymes catalase, NAD(P)H quinone reductase, oxidised glutathione reductase and superoxide dismutase, which reached or exceeded RD levels, as well as the phase II metabolic enzyme UDP-glucuronosyl transferase (up to about 43%). HFD up-regulated almost every cytochrome P450 isoform tested, and a mild down-regulation to baseline was observed after SSJ intervention. CONCLUSION This work reveals, for the first time, the antioxidant, hypolipidemic and antiobesity potential of SSJ, suggesting its use as an efficient new functional food/nutraceutical product.
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Affiliation(s)
- Fabio Vivarelli
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Donatella Canistro
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Andrea Sapone
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Gina Rosalinda De Nicola
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria-Centro di ricerca per le colture industriali (CRA-CIN), Bologna, Italy
| | - Clara Babot Marquillas
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Renato Iori
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria-Centro di ricerca per le colture industriali (CRA-CIN), Bologna, Italy
| | - Ippazio Cosimo Antonazzo
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Fabio Gentilini
- Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, Ozzano dell'Emilia, Bologna, Italy
| | - Moreno Paolini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum-University of Bologna, Bologna, Italy
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Su N, Lu Y, Wu Q, Liu Y, Xia Y, Xia K, Cui J. UV-B-induced anthocyanin accumulation in hypocotyls of radish sprouts continues in the dark after irradiation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:886-92. [PMID: 25754879 DOI: 10.1002/jsfa.7161] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Revised: 01/05/2015] [Accepted: 03/01/2015] [Indexed: 05/14/2023]
Abstract
BACKGROUND Raphanus sativus L. cv. Yanghua sprouts are rich in health-promoting anthocyanins; thus hypocotyls show a red color under light. In this study, effects of UV-B irradiation at 5 W m(-2) on anthocyanin biosynthesis in the hypocotyls of radish sprouts were investigated. RESULTS Anthocyanins began to accumulate rapidly from 24 h irradiation and increased continuously until 48 h, showing a similar pattern to phenylalanine ammonia lyase (PAL) activity, with a correlation coefficient of 0.804. The expression of DFR and ANS paralleled the upward trend in anthocyanin accumulation, while CHS, CHI and F3H were upregulated before accumulation. When sprouts were moved into the dark from UV-B, the anthocyanin accumulation did not stop immediately. By contrast, anthocyanin accumulated continuously for more than 12 h in the dark, which was further supported by the significantly higher PAL activity monitored at 24 h after irradiation. Similarly, the transcript levels of anthocyanin biosynthesis-related genes were much higher over 6 h after 12 h UV-B irradiation. CONCLUSION UV-B-induced anthocyanin accumulation continues in the dark after irradiation, which was supported by unfading PAL activity and high levels of biosynthesis-related genes. This will provide evidence to produce high-quality sprouts with more anthocyanins but less energy wastage in practice.
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Affiliation(s)
- Nana Su
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Yanwu Lu
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Qi Wu
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Yuanyuan Liu
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Yan Xia
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Kai Xia
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
| | - Jin Cui
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, Jiangsu, People's republic of China
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Park CH, Baskar TB, Park SY, Kim SJ, Valan Arasu M, Al-Dhabi NA, Kim JK, Park SU. Metabolic Profiling and Antioxidant Assay of Metabolites from Three Radish Cultivars (Raphanus sativus). Molecules 2016; 21:157. [PMID: 26828471 PMCID: PMC6273575 DOI: 10.3390/molecules21020157] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Revised: 01/07/2016] [Accepted: 01/21/2016] [Indexed: 02/05/2023] Open
Abstract
A total of 13 anthocyanins and 33 metabolites; including organic acids, phenolic acids, amino acids, organic compounds, sugar acids, sugar alcohols, and sugars, were profiled in three radish cultivars by using high-performance liquid chromatography (HPLC) and gas chromatography time-of-flight mass spectrometry (GC-TOFMS)-based metabolite profiling. Total phenolics and flavonoids and their in vitro antioxidant activities were assessed. Pelargonidins were found to be the major anthocyanin in the cultivars studied. The cultivar Man Tang Hong showed the highest level of anthocyanins (1.89 ± 0.07 mg/g), phenolics (0.0664 ± 0.0033 mg/g) and flavonoids (0.0096 ± 0.0004 mg/g). Here; the variation of secondary metabolites in the radishes is described, as well as their association with primary metabolites. The low-molecular-weight hydrophilic metabolite profiles were subjected to principal component analysis (PCA), hierarchical clustering analysis (HCA), Pearson’s correlation analysis. PCA fully distinguished the three radish cultivars tested. The polar metabolites were strongly correlated between metabolites that participate in the TCA cycle. The chemometrics results revealed that TCA cycle intermediates and free phenolic acids as well as anthocyanins were higher in the cultivar Man Tang Hong than in the others. Furthermore; superoxide radical scavenging activities and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging were investigated to elucidate the antioxidant activity of secondary metabolites in the cultivars. Man Tang Hong showed the highest superoxide radical scavenging activity (68.87%) at 1000 μg/mL, and DPPH activity (20.78%), followed by Seo Ho and then Hong Feng No. 1. The results demonstrate that GC-TOFMS-based metabolite profiling, integrated with chemometrics, is an applicable method for distinguishing phenotypic variation and determining biochemical reactions connecting primary and secondary metabolism. Therefore; this study might provide information on the relationship between primary and secondary metabolites and a synergistic antioxidant ability derived from the secondary metabolites in the radish cultivars.
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Affiliation(s)
- Chang Ha Park
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-gu, Daejeon 305-764, Korea.
| | - Thanislas Bastin Baskar
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-gu, Daejeon 305-764, Korea.
| | - Soo-Yun Park
- National Academy of Agricultural Science, Rural Development Administration, Wanju-gun, Jeollabuk-do 565-851, Korea.
| | - Sun-Ju Kim
- Department of Bio-Environmental Chemistry, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Korea.
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
| | - Naif Abdullah Al-Dhabi
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
| | - Jae Kwang Kim
- Division of Life Sciences and Bio-Resource and Environmental Center, Incheon National University, Incheon 406-772, Korea.
| | - Sang Un Park
- Department of Crop Science, Chungnam National University, 99 Daehak-Ro, Yuseong-gu, Daejeon 305-764, Korea.
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He Q, Zhang Z, Zhang L. Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:132-45. [PMID: 26709726 DOI: 10.1021/acs.jafc.5b04674] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Heading Chinese cabbage (Brassica rapa L. ssp. pekinensis) is a significant dietary vegetable for its edible heading leaves in Asia countries. The new purple anthocyanin-rich pure line (11S91) was successfully bred, and the anthocyanins were mainly distributed in 2-3 cell layers beneath the leaf epidermis, whereas siliques and stems accumulated only a cell layer of anthocyanins. The anthocyanins of 11S91 were more stable at pHs below 3.0 and temperatures below 45 °C. The total antioxidant ability was highly positive correlated with the anthocyanin content in 11S91. Thirty-two anthocyanins were separated and identified, and 70% of them were glycosylated and acylated cyanidins. The four major anthocyanins present were cyanidin-3-sophoroside(p-coumaroyl)-5-glucoside(malonyl), cyanidin-3-sophoroside(ferulyl)-5-glucoside(malonyl), cyanidin-3-sophoroside(sinapyl-p-coumaroyl)-5-glucoside(malonyl), and cyanidin-3-sophoroside-(sinapyl-ferulyl)-5-glucoside(malonyl). According to the expression of biosynthetic genes and the component profile of anthocyanins in 11S91 and its parents, regulatory genes BrMYB2 and BrTT8 probably activate the anthocyanin biosynthesis but other factors may govern the primary anthocyanins and the distribution.
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Affiliation(s)
- Qiong He
- College of Horticulture, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University , 3 Taicheng Road, Yangling 712100, Shaanxi, People's Republic of China
| | - Zhanfeng Zhang
- College of Plant Protection, Northwest A&F University , 3 Taicheng Road, Yangling 712100, Shaanxi, People's Republic of China
| | - Lugang Zhang
- College of Horticulture, State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University , 3 Taicheng Road, Yangling 712100, Shaanxi, People's Republic of China
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Zhao J, Ge LY, Xiong W, Leong F, Huang LQ, Li SP. Advanced development in phytochemicals analysis of medicine and food dual purposes plants used in China (2011-2014). J Chromatogr A 2015; 1428:39-54. [PMID: 26385085 DOI: 10.1016/j.chroma.2015.09.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 08/31/2015] [Accepted: 09/02/2015] [Indexed: 12/22/2022]
Abstract
In 2011, we wrote a review for summarizing the phytochemical analysis (2006-2010) of medicine and food dual purposes plants used in China (Zhao et al., J. Chromatogr. A 1218 (2011) 7453-7475). Since then, more than 750 articles related to their phytochemical analysis have been published. Therefore, an updated review for the advanced development (2011-2014) in this topic is necessary for well understanding the quality control and health beneficial phytochemicals in these materials, as well as their research trends.
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Affiliation(s)
- Jing Zhao
- The State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Li-Ya Ge
- The State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Wei Xiong
- The State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Fong Leong
- The State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Lu-Qi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Shao-Ping Li
- The State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao.
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Kim JW, Kim MB, Lim SB. Formation and Stabilization of Raphasatin and Sulforaphene from Radish Roots by Endogenous Enzymolysis. Prev Nutr Food Sci 2015; 20:119-25. [PMID: 26175999 PMCID: PMC4500514 DOI: 10.3746/pnf.2015.20.2.119] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2015] [Accepted: 04/24/2015] [Indexed: 12/01/2022] Open
Abstract
The biologically active compounds raphasatin and sulforaphene are formed during the hydrolysis of radishes by an endogenous myrosinase. Raphasatin is very unstable, and it is generated and simultaneously degraded to less active compounds during hydrolysis in aqueous media. This study determined the hydrolysis conditions to maximize the formation of raphasatin and sulforaphene by an endogenous myrosinase and minimize their degradation during the hydrolysis of radish roots. The reaction parameters, such as the reaction medium, reaction time, type of mixing, and reaction temperature were optimized. A stability test for raphasatin and sulforaphene was also performed during storage of the hydrolyzed products at 25°C for 10 days. The formation and breakdown of raphasatin and sulforaphene in radish roots by endogenous enzymolysis was strongly influenced by the reaction medium, reaction time, and type of mixing. The production and stabilization of raphasatin in radishes was efficient in water and dichloromethane with shaking for 15 min at 25°C. For sulforaphene, the favorable condition was water as the reaction medium without shaking for 10 min at 25°C. The maximum yields of raphasatin and sulforaphene were achieved in a concurrent hydrolysis reaction without shaking in water for 10 min and then with shaking in dichloromethane for 15 min at 25°C. Under these conditions, the yields of raphasatin and sulforaphene were maximized at 12.89 and 1.93 μmol/g of dry radish, respectively. The stabilities of raphasatin and sulforaphene in the hydrolyzed products were 56.4% and 86.5% after 10 days of storage in water and dichloromethane at 25°C.
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Affiliation(s)
- Jae-Won Kim
- Department of Food Bioengineering, Jeju National University, Jeju 690-756, Korea ; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Korea
| | - Mi-Bo Kim
- Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Korea
| | - Sang-Bin Lim
- Department of Food Bioengineering, Jeju National University, Jeju 690-756, Korea ; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 690-756, Korea
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Amorati R, Valgimigli L. Advantages and limitations of common testing methods for antioxidants. Free Radic Res 2015; 49:633-49. [DOI: 10.3109/10715762.2014.996146] [Citation(s) in RCA: 273] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Matera R, Gabbanini S, Berretti S, Amorati R, De Nicola GR, Iori R, Valgimigli L. Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity. Food Chem 2015; 166:397-406. [DOI: 10.1016/j.foodchem.2014.06.056] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2014] [Revised: 06/03/2014] [Accepted: 06/09/2014] [Indexed: 11/30/2022]
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23
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Su N, Wu Q, Liu Y, Cai J, Shen W, Xia K, Cui J. Hydrogen-rich water reestablishes ROS homeostasis but exerts differential effects on anthocyanin synthesis in two varieties of radish sprouts under UV-A irradiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6454-62. [PMID: 24955879 DOI: 10.1021/jf5019593] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
The aims of the study were to investigate whether hydrogen gas (H2) was involved in regulation of anthocyanin biosynthesis in two contrasting radish (Raphanus sativus L.) varieties (low [LA] and high [HA] level of anthocyanin) under UV irradiation. The results showed that hydrogen-rich water (HRW) significantly blocked the UV-A-induced increase of H2O2 and O2(•-) accumulation, and enhanced the UV-A-induced increase of superoxide dismutase (SOD) and ascorbate peroxidase (APX) activities in LA and HA. Furthermore, UV-A-induced increase of anthocyanin and total phenols was further enhanced only in HA sprouts cotreated with HRW. LC-MS/MS analysis showed that five anthocyanidins existed in HA sprouts, but only two in LA sprouts. Meanwhile, the cyanidin was the most abundant anthocyanidin in HA, and the cyanidin was 2-fold higher cotreated with HRW than UV-A. Molecular analyses showed that the anthocyanin biosynthesis-related genes were upregulated significantly in both HA (in particular) and LA sprouts treated with HRW plus UV-A. These data imply that HRW reestablishes reactive oxygen species homeostasis in both LA and HA, but exerts different effects on anthocyanin accumulation between them under UV-A.
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Affiliation(s)
- Nana Su
- College of Life Sciences, Nanjing Agricultural University , Nanjing 210095, Jiangsu, P. R. China
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De Nicola GR, Bagatta M, Pagnotta E, Angelino D, Gennari L, Ninfali P, Rollin P, Iori R. Comparison of bioactive phytochemical content and release of isothiocyanates in selected brassica sprouts. Food Chem 2013; 141:297-303. [DOI: 10.1016/j.foodchem.2013.02.102] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 02/19/2013] [Accepted: 02/26/2013] [Indexed: 02/03/2023]
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Protective effect of Tuscan black cabbage sprout extract against serum lipid increase and perturbations of liver antioxidant and detoxifying enzymes in rats fed a high-fat diet. Br J Nutr 2013; 110:988-97. [PMID: 23433361 DOI: 10.1017/s0007114513000068] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
A diet rich in fat is considered a primary risk factor for CVD, cancer and failures in metabolism and endocrine functions. Hyperlipidaemia generates oxidative stress and weakens antioxidant defences as well as metabolic detoxification systems. Brassicaceae are vegetables rich in glucosinolates and isothiocyanates, affecting enzymatic antioxidant as well as phase II enzymes and conceivably counteracting high-fat diet (HFD)-associated pathologies. The protective role of Tuscan black cabbage (a variety of kale) sprout extract (TBCSE) intake against HFD alterations was here studied. The effects on rat hepatic antioxidant as well as detoxifying enzymes, and serum lipid- and body weightlowering properties of TBCSE, were investigated. Feeding the animals with a HFD for 21 d increased body as well as liver weights, and induced hyperlipidaemia, as confirmed by a higher serum lipid profile v. control diet. Daily intragastric administration of TBCSE to HFD-fed rats lowered serum total cholesterol, TAG and NEFA. Body and liver weight gains were also reduced. Antioxidant (catalase, NAD(P)H:quinone reductase, oxidised glutathione reductase and superoxide dismutase) and phase II (glutathione S-transferase and uridine diphosphate glucuronosyl transferase) enzymes were down-regulated by the HFD, while the extract restored normal levels in most groups. Generation of toxic intermediates, and membrane fatty acid composition changes by the HFD, might account for the altered hepatic antioxidant and detoxifying enzyme functions. The recovering effects of TBCSE could be attributed to high flavonoid, phenolic and organosulphur compound content, which possess free-radical-scavenging properties, enhance the antioxidant status and stimulate lipid catabolism. TBCSE intake emerges to be an effective alimentary strategy to counteract the perturbations associated with a diet rich in fat.
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26
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Wu T, McCallum JL, Wang S, Liu R, Zhu H, Tsao R. Evaluation of antioxidant activities and chemical characterisation of staghorn sumac fruit (Rhus hirta L.). Food Chem 2012; 138:1333-40. [PMID: 23411251 DOI: 10.1016/j.foodchem.2012.10.086] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 09/14/2012] [Accepted: 10/04/2012] [Indexed: 01/13/2023]
Abstract
Staghorn sumac (Rhus hirta L.) is a native tree in Eastern Canada whose fruit has been used by aboriginal peoples to treat various illnesses, and has recently been found to be a good source of antioxidants. However, the phytochemical composition of R. hirta is not known. In this study, we used Four highly accepted assays and confirmed its FRAP, ORAC, β-CLAMS and PCL values to be 79.95 μmol AAE/g DW, 1544 μmol TE/g DW, RAA 129% and 4513 μmol TE/g DW, respectively. The antioxidant activities correlated positively to the total polyphenols content, which was higher in the ethanolic extract (81.6 mg GAE/ g DW) compared to the water extract (46.3mg GAE/g DW), suggesting polyphenols play an important role. Quantitative data from UHPLC and qualitative studies using HPLC-DAD-MS showed that in addition to commonly found phenolic acids, flavonoids and anthocyanins, R. hirta fruit contained a novel group of unique anthocyanins with aglycones (anthocyanidins) at 449, 419 and 433 Da. Further studies on the identification and their health beneficial effects are being conducted.
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Affiliation(s)
- Tao Wu
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada
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27
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Amorati R, Valgimigli L. Modulation of the antioxidant activity of phenols by non-covalent interactions. Org Biomol Chem 2012; 10:4147-58. [DOI: 10.1039/c2ob25174d] [Citation(s) in RCA: 115] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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