1
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Cruz N, Basoalto-Cubillos A, Márquez K, Nina N, Vallejos-Almirall A, Armijo F, Schmeda-Hirschmann G, Ávila F. Thermal treatment under oxidative conditions increases the antioxidant and antiglycation activity of Chilean Tórtola beans (Phaseolus vulgaris). Food Chem 2024; 463:141085. [PMID: 39243619 DOI: 10.1016/j.foodchem.2024.141085] [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: 06/14/2024] [Revised: 08/13/2024] [Accepted: 08/29/2024] [Indexed: 09/09/2024]
Abstract
The influence of oxygen on the thermal treatment (TT) of secondary metabolite-enriched extracts (SMEEs) from Tórtola beans and procyanidin C1 (PC1) on the inhibition of advanced glycation end products (AGEs) generation in proteins was investigated. SMEE was incubated at 4 °C (control) or thermally treated at 60 °C for 2 h, at either 0 % O2 (I) or 20 % O2 (II). Treatments I and II increased the content of procyanidin dimers B2. Treatment II was more effective than the control or treatment I in preventing homocysteine oxidation and AGEs generation. TT of PC1 at 0 % or 20 % O2 generated procyanidin dimers and tetramers. PC1 TT at 20 % O2 exhibited higher oxidation potentials and lower IC50 values of fluorescent AGEs than those of controls or TT at 0 % O2. These findings indicate that SMEE from Tórtola beans after treatment II changes the degree of polymerization and oxidation procyanidins, thereby increasing their antiglycation activity.
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Affiliation(s)
- Nadia Cruz
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Aracely Basoalto-Cubillos
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Katherine Márquez
- Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile
| | - Nélida Nina
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile
| | - Alejandro Vallejos-Almirall
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Farmacia, Universidad de Concepción, 4070386, Concepción, Chile
| | - Francisco Armijo
- Departamento de Química Inorgánica, Facultad de Química y de Farmacia, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna 4860, Macul, 7820436, Santiago, Chile
| | - Guillermo Schmeda-Hirschmann
- Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile; Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile.
| | - Felipe Ávila
- Escuela de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad de Talca, Campus Lircay, 3480094, Talca, Chile; Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca, 3480094, Talca, Chile.
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2
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Jing SX, McDermott CM, Flanders PL, Reis-Havlat M, Chen SN, Bedran-Russo AK, McAlpine JB, Ambrose EA, Pauli GF. Chemical Transformation of B- to A-type Proanthocyanidins and 3D Structural Implications. JOURNAL OF NATURAL PRODUCTS 2024; 87:1416-1425. [PMID: 38687902 DOI: 10.1021/acs.jnatprod.4c00231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
In nature, proanthocyanidins (PACs) with A-type linkages are relatively rare, likely due to biosynthetic constraints in the formation of additional ether bonds to be introduced into the more common B-type precursors. However, A-type linkages confer greater structural rigidity on PACs than do B-type linkages. Prior investigations into the structure-activity relationships (SAR) describing how plant-derived PACs with B- and complex AB-type linkages affect their capacity for dentin biomodification indicate that a higher ratio of double linkages leads to a greater interaction with dentin type I collagen. Thus, A-type PACs emerge as particularly intriguing candidates for interventional functional biomaterials. This study employed a free-radical-mediated oxidation using DPPH to transform trimeric and tetrameric B-type PACs, 2 and 4, respectively, into their exclusively A-type linked analogues, 3 and 5, respectively. The structures and absolute configurations of the semisynthetic products, including the new all-A-type tetramer 5, were determined by comprehensive spectroscopic analysis. Additionally, molecular modeling investigated the conformational characteristics of all trimers and tetramers, 1-5. Our findings suggest that the specific interflavan linkages significantly impact the flexibility and low-energy conformations of the connected monomeric units, which conversely can affect the bioactive conformations relevant for dentin biomodification.
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Affiliation(s)
| | - Connor M McDermott
- Department of Chemistry, Grandview University, Des Moines, Iowa 50316, United States
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3
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Chen H, Li J, Li S, Wang X, Xu G, Li M, Li G. Research progress of procyanidins in repairing cartilage injury after anterior cruciate ligament tear. Heliyon 2024; 10:e26070. [PMID: 38420419 PMCID: PMC10900419 DOI: 10.1016/j.heliyon.2024.e26070] [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: 02/02/2024] [Accepted: 02/07/2024] [Indexed: 03/02/2024] Open
Abstract
Anterior cruciate ligament (ACL) tear is a common sports-related injury, and cartilage injury always emerges as a serious complication following ACL tear, significantly impacting the physical and psychological well-being of affected individuals. Over the years, efforts have been directed toward finding strategies to repair cartilage injury after ACL tear. In recent times, procyanidins, known for their anti-inflammatory and antioxidant properties, have emerged as potential key players in addressing this concern. This article focuses on summarizing the research progress of procyanidins in repairing cartilage injury after ACL tear. It covers the roles, mechanisms, and clinical significance of procyanidins in repairing cartilage injury following ACL tear and explores the future prospects of procyanidins in this domain. This review provides novel insights and hope for the repair of cartilage injury following ACL tear.
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Affiliation(s)
- Hanlin Chen
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Jingrui Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Shaofei Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Xiaoqi Wang
- Major in Clinical Medicine, Second Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Ge Xu
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Molan Li
- The First Hospital of Lanzhou University, Lanzhou, China
- Major in Clinical Medicine, First Clinical Medical College of Lanzhou University, Lanzhou, China
| | - Guangjie Li
- The First Hospital of Lanzhou University, Lanzhou, China
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4
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Jing SX, Ferreira D, Pandey P, Klein LL, Chittiboyina AG, McAlpine JB, Lankin DC, Alania Y, Reis-Havlat M, Bedran-Russo AK, Chen SN, Pauli GF. Unprecedented Benzoquinone Motifs Reveal Post-Oligomerizational Modification of Proanthocyanidins. J Org Chem 2023; 88:13490-13503. [PMID: 37748101 PMCID: PMC10921432 DOI: 10.1021/acs.joc.3c00950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
Abstract
Proanthocyanidins (PACs) are complex flavan-3-ol polymers with stunning chemical complexity due to oxygenation patterns, oxidative phenolic ring linkages, and intricate stereochemistry of their heterocycles and inter-flavan linkages. Being promising candidates for dental restorative biomaterials, trace analysis of dentin bioactive cinnamon PACs now yielded novel trimeric (1 and 2) and tetrameric (3) PACs with unprecedented o- and p-benzoquinone motifs (benzoquinonoid PACs). Challenges in structural characterization, especially their absolute configuration, prompted the development of a new synthetic-analytical approach involving comprehensive spectroscopy, including NMR with quantum mechanics-driven 1H iterative functionalized spin analysis (HifSA) plus experimental and computational electronic circular dichroism (ECD). Vital stereochemical information was garnered from synthesizing 4-(2,5-benzoquinone)flavan-3-ols and a truncated analogue of trimer 2 as ECD models. Discovery of the first natural benzoquinonoid PACs provides new evidence to the experimentally elusive PAC biosynthesis as their formation requires two oxidative post-oligomerizational modifications (POMs) that are distinct and occur downstream from both quinone-methide-driven oligomerization and A-type linkage formation. While Nature is known to achieve structural diversity of many major compound classes by POMs, this is the first indication of PACs also following this common theme.
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Affiliation(s)
- Shu-Xi Jing
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - Daneel Ferreira
- Department of Biomolecular Sciences, The University of Mississippi, University, Mississippi 38677, USA
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, Mississippi 38677, USA
| | - Pankaj Pandey
- Department of Biomolecular Sciences, The University of Mississippi, University, Mississippi 38677, USA
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, Mississippi 38677, USA
| | - Larry L. Klein
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - Amar Gopal Chittiboyina
- Department of Biomolecular Sciences, The University of Mississippi, University, Mississippi 38677, USA
- National Center for Natural Products Research, School of Pharmacy, The University of Mississippi, University, Mississippi 38677, USA
| | - James B. McAlpine
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - David C. Lankin
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - Yvette Alania
- Department of General Dental Sciences, School of Dentistry, Marquette University, Milwaukee, Wisconsin 53233, USA
| | - Mariana Reis-Havlat
- Department of General Dental Sciences, School of Dentistry, Marquette University, Milwaukee, Wisconsin 53233, USA
| | - Ana K. Bedran-Russo
- Department of General Dental Sciences, School of Dentistry, Marquette University, Milwaukee, Wisconsin 53233, USA
| | - Shao-Nong Chen
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
| | - Guido F. Pauli
- Pharmacognosy Institute, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
- Department of Pharmaceutical Science, College of Pharmacy, University of Illinois at Chicago, Chicago, IL 60612, USA
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5
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Dias ALDS, Fenger JA, Meudec E, Verbaere A, Costet P, Hue C, Coste F, Lair S, Cheynier V, Boulet JC, Sommerer N. Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black. Metabolites 2023; 13:metabo13050667. [PMID: 37233708 DOI: 10.3390/metabo13050667] [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: 04/13/2023] [Revised: 05/10/2023] [Accepted: 05/14/2023] [Indexed: 05/27/2023] Open
Abstract
High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown samples were selected. A non-targeted metabolomics study was performed based on ultra-high performance liquid chromatography-high resolution mass spectrometry/mass spectrometry experiments, univariate, multivariate, and feature-based molecular networking analyses. Twenty-seven overaccumulated discriminating compounds were found for black chocolates. Among them, glycosylated flavanols including monomers and glycosylated A-type procyanidin dimers and trimers were highly representative. Fifty overaccumulated discriminating compounds were found for brown chocolates. Most of them were B-type procyanidins (from trimers to nonamers). These phenolic compounds may be partially related to the chocolate colors as precursors of colored compounds. This study increases the knowledge on the chemical diversity of dark chocolates by providing new information about the phenolic profiles of black and brown chocolates.
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Affiliation(s)
- Aecio Luís de Sousa Dias
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Julie-Anne Fenger
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Emmanuelle Meudec
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Arnaud Verbaere
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | | | | | | | | | - Véronique Cheynier
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Jean-Claude Boulet
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Nicolas Sommerer
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34060 Montpellier, France
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
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6
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Maffei ME, Salata C, Gribaudo G. Tackling the Future Pandemics: Broad-Spectrum Antiviral Agents (BSAAs) Based on A-Type Proanthocyanidins. Molecules 2022; 27:8353. [PMID: 36500445 PMCID: PMC9736452 DOI: 10.3390/molecules27238353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/19/2022] [Accepted: 11/25/2022] [Indexed: 12/02/2022] Open
Abstract
A-type proanthocyanidins (PAC-As) are plant-derived natural polyphenols that occur as oligomers or polymers of flavan-3-ol monomers, such as (+)-catechin and (-)-epicatechin, connected through an unusual double A linkage. PAC-As are present in leaves, seeds, flowers, bark, and fruits of many plants, and are thought to exert protective natural roles against microbial pathogens, insects, and herbivores. Consequently, when tested in isolation, PAC-As have shown several biological effects, through antioxidant, antibacterial, immunomodulatory, and antiviral activities. PAC-As have been observed in fact to inhibit replication of many different human viruses, and both enveloped and non-enveloped DNA and RNA viruses proved sensible to their inhibitory effect. Mechanistic studies revealed that PAC-As cause reduction of infectivity of viral particles they come in contact with, as a result of their propensity to interact with virion surface capsid proteins or envelope glycoproteins essential for viral attachment and entry. As viral infections and new virus outbreaks are a major public health concern, development of effective Broad-Spectrum Antiviral Agents (BSAAs) that can be rapidly deployable even against future emerging viruses is an urgent priority. This review summarizes the antiviral activities and mechanism of action of PAC-As, and their potential to be deployed as BSAAs against present and future viral infections.
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Affiliation(s)
- Massimo E. Maffei
- Department of Life Sciences and Systems Biology, University of Turin, Via Quarello 15/a, 10135 Turin, Italy
| | - Cristiano Salata
- Department of Molecular Medicine, University of Padua, 35121 Padua, Italy
| | - Giorgio Gribaudo
- Department of Life Sciences and Systems Biology, University of Torino, Via Accademia Albertina 13, 10123 Turin, Italy
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7
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Structure determination and formation mechanism of procyanidin B2 oxidation products. Tetrahedron 2022. [DOI: 10.1016/j.tet.2022.132838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Valencia-Hernandez LJ, Wong-Paz JE, Ascacio-Valdés JA, Chávez-González ML, Contreras-Esquivel JC, Aguilar CN. Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules. Foods 2021; 10:3152. [PMID: 34945704 PMCID: PMC8701411 DOI: 10.3390/foods10123152] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/16/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins.
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Affiliation(s)
- Leidy Johana Valencia-Hernandez
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Jorge E. Wong-Paz
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles C.P. 79010, SL, Mexico;
| | - Juan Alberto Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Juan Carlos Contreras-Esquivel
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
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9
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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10
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Fan FY, Huang CS, Tong YL, Guo HW, Zhou SJ, Ye JH, Gong SY. Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes. Food Chem 2021; 362:130257. [PMID: 34118510 DOI: 10.1016/j.foodchem.2021.130257] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 05/06/2021] [Accepted: 05/29/2021] [Indexed: 12/18/2022]
Abstract
The sensory features of white peony teas (WPTs) significantly change with storage age; however, their comprehensive associations with composition are still unclear. This study aimed to clarify the sensory quality-related chemical changes in WPTs during storage. Liquid chromatography-tandem mass spectrometry based on widely targeted metabolomics analysis was performed on WPTs of 1-13 years storage ages. Weighted gene co-expression network analysis (WGCNA) was used to correlate metabolites with sensory traits including color difference values and taste attributes. 323 sensory trait-related metabolites were obtained from six key modules via WGCNA, verified by multiple factor analysis. The decline and transformation of abundant flavonoids, tannins and amino acids were related to the reduced astringency, umami and increased browning of tea infusions. In contrast, the total contents of phenolic acids and organic acids increased with storage. This study provides a high-throughput method for the association of chemical compounds with various sensory traits of foods.
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Affiliation(s)
- Fang-Yuan Fan
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Chuang-Sheng Huang
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yi-Lin Tong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hao-Wei Guo
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Sen-Jie Zhou
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Shu-Ying Gong
- Zhejiang University Tea Research Institute, 866 Yuhangtang Road, Hangzhou 310058, China.
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11
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Karonen M, Imran IB, Engström MT, Salminen JP. Characterization of Natural and Alkaline-Oxidized Proanthocyanidins in Plant Extracts by Ultrahigh-Resolution UHPLC-MS/MS. Molecules 2021; 26:molecules26071873. [PMID: 33810382 PMCID: PMC8037856 DOI: 10.3390/molecules26071873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, we analyzed the proanthocyanidin (PA) composition of 55 plant extracts before and after alkaline oxidation by ultrahigh-resolution UHPLC-MS/MS. We characterized the natural PA structures in detail and studied the sophisticated changes in the modified PA structures and the typical patterns and models of reactions within different PA classes due to the oxidation. The natural PAs were A- and B-type PCs, PDs and PC/PD mixtures. In addition, we detected galloylated PAs. B-type PCs in different plant extracts were rather stable and showed no or minor modification due to the alkaline oxidation. For some samples, we detected the intramolecular reactions of PCs producing A-type ether linkages. A-type PCs were also rather stable with no or minor modification, but in some plants, the formation of additional ether linkages was detected. PAs containing PD units were more reactive. After alkaline oxidation, these PAs or their oxidation products were no longer detected by MS even though a different type and/or delayed PA hump was still detected by UV at 280 nm. Galloylated PAs were rather stable under alkaline oxidation if they were PC-based, but we detected the intramolecular conversion from B-type to A-type. Galloylated PDs were more reactive and reacted similarly to nongalloylated PDs.
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Escobar-Avello D, Mardones C, Saéz V, Riquelme S, von Baer D, Lamuela-Raventós RM, Vallverdú-Queralt A. Pilot-plant scale extraction of phenolic compounds from grape canes: Comprehensive characterization by LC-ESI-LTQ-Orbitrap-MS. Food Res Int 2021; 143:110265. [PMID: 33992366 DOI: 10.1016/j.foodres.2021.110265] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 02/19/2021] [Accepted: 02/21/2021] [Indexed: 12/19/2022]
Abstract
Grape canes, also named vine shoots, are well-known viticultural byproducts containing high levels of phenolic compounds, which are associated with a broad range of health benefits. In this work, grape canes (Vitis vinifera cv. Pinot noir) were extracted in a 750 L pilot-plant reactor under the following conditions: temperature 80 °C, time 100 min, solid/liquid ratio 1:10. The comprehensive characterization of grape cane phenolic compounds was performed by liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry. A total of 44 compounds were identified and, 26 of them also quantified, consisting of phenolic acids and aldehydes (17), flavonoids (12), and stilbenoids (15). The most abundant class of phenolics were stilbenoids, among which (E)-ε-viniferin predominated. The phenolic profile of grape canes obtained using pilot plant extraction differed significantly from the results of laboratory-scale studies obtained previously. Additionally, we observed a high antioxidant capacity of grape cane pilot-plant extract measured by the radical antioxidant scavenging potential (ABTS+) (2209 ± 125 µmol TE/g DW) and oxygen radical absorbance capacity using fluorescein (ORAC-FL) (4612 ± 155 µmol TE/g DW). Grape cane pilot-plant extract for their phenolic profile may be used as a by-product for the development of novel nutraceutical and pharmaceutical products, improving the value and the sustainability of these residues.
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Affiliation(s)
- Danilo Escobar-Avello
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Unidad de Desarrollo Tecnológico, Universidad de Concepción, 4191996 Coronel, Chile
| | - Claudia Mardones
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile.
| | - Vania Saéz
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Sebastián Riquelme
- Unidad de Desarrollo Tecnológico, Universidad de Concepción, 4191996 Coronel, Chile; Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Dietrich von Baer
- Departamento de Análisis Instrumental, Facultad de Farmacia, Universidad de Concepción, Concepción, Casilla 237, Correo 3, Concepción, Chile
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy, School of Pharmacy and Food Sciences and XaRTA, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08921 Santa Coloma de Gramenet, Spain; Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain.
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Reeves SG, Somogyi A, Zeller WE, Ramelot TA, Wrighton KC, Hagerman AE. Proanthocyanidin Structural Details Revealed by Ultrahigh Resolution FT-ICR MALDI-Mass Spectrometry, 1H- 13C HSQC NMR, and Thiolysis-HPLC-DAD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14038-14048. [PMID: 33170695 DOI: 10.1021/acs.jafc.0c04877] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Proanthocyanidins (condensed tannins) are important in food chemistry, agriculture, and health, driving demand for improvements in structure determination. We used ultrahigh resolution Fourier transform-ion cyclotron resonance mass spectrometry (FT-ICR MS) methods to determine the exact composition of individual species in heterogeneous mixtures of proanthocyanidin polymers from Sorghum bicolor grain and Neptunia lutea leaves. Fragmentation patterns obtained with FT-ICR ESI MS-MS (electrospray ionization) confirmed structural details from thiolysis-high-performance liquid chromatography (HPLC)-diode array detection (DAD) and 1H-13C heteronuclear single quantum coherence (HSQC) NMR. We found that A-type linkages were characteristic of shorter polymers in predominantly B-linked proanthocyanidin. We suggest that supramolecular complex formation between proanthocyanidins and matrix components such as 2,5-dihydroxybenzoic acid was responsible for anomalous 152 dalton peaks, incorrectly assigned as 3-O-galloylation, when using FT-ICR matrix-assisted laser desorption ionization (MALDI-MS). Our data illustrate the power of the ultrahigh resolution FT-ICR methods but include the caveat that MALDI-MS must be paired with complementary analytical tools to avoid artifacts.
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Affiliation(s)
- Savanah G Reeves
- Department of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056, United States
| | - Arpad Somogyi
- Campus Chemical Instrument Center, Mass Spectrometry and Proteomics Facility, The Ohio State University, Columbus, Ohio 43210, United States
| | - Wayne E Zeller
- ARS-USDA, U.S. Dairy Forage Research Center, Madison, Wisconsin 53706, United States
| | - Theresa A Ramelot
- Department of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056, United States
| | - Kelly C Wrighton
- Soil & Crop Sciences, Colorado State University, Fort Collins, Colorado 80523, United States
| | - Ann E Hagerman
- Department of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056, United States
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Alejo-Armijo A, Salido S, Altarejos JN. Synthesis of A-Type Proanthocyanidins and Their Analogues: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8104-8118. [PMID: 32633514 DOI: 10.1021/acs.jafc.0c03380] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Proanthocyanidins (PACs) are oligomers or polymers composed of units of flavanols. A-type PACs are a subclass of PACs characterized by the presence of at least a double linkage between two consecutive monomers of flavanol. These A-type PACs are found in some fruits and spices and possess potential health benefits as a result of their interesting biological activities, and consequently, their isolation and synthesis have given rise to great interest in the past. This review summarizes the synthetic efforts made to obtain both naturally occurring A-type PACs and their structurally simplified analogues. Most of the synthetic protocols reported involve the addition of a π-nucleophilic molecule over a molecule with two electrophilic carbons, such as a chalcone, a flavylium salt, or a flavanol derivative, among others. Synthesis of A-type PACs remains an issue at a very early stage of development compared to that of PACs with single linkages between monomers (B-type PACs), but the advances that are taking place in the last few years point to a significant development of the subject in the near future.
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Affiliation(s)
- Alfonso Alejo-Armijo
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
| | - Sofía Salido
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
| | - Joaquı N Altarejos
- Departamento de Quı́mica Inorgánica y Orgánica, Facultad de Ciencias Experimentales, Universidad de Jaén, Campus de Excelencia Internacional Agroalimentario, ceiA3, 23071 Jaén, Spain
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15
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Enomoto H, Nirasawa T. Localization of Flavan-3-ol Species in Peanut Testa by Mass Spectrometry Imaging. Molecules 2020; 25:molecules25102373. [PMID: 32443878 PMCID: PMC7287834 DOI: 10.3390/molecules25102373] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/16/2020] [Accepted: 05/20/2020] [Indexed: 12/20/2022] Open
Abstract
Flavan-3-ols, procyanidins and their monomers are major flavonoids present in peanuts that show a wide range of biological properties and health benefits, based on their potent antioxidant activity. Procyanidin oligomers, especially A-type, are reportedly abundant in peanut skin; however, their localization in the raw peanut testa remains poorly understood. Therefore, we performed matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI-MSI) to investigate the localization of flavan-3-ols in peanut testa. 1,5-Diaminonaphthalene was coated onto the peanut section by matrix vapor deposition/recrystallization, and MALDI-MSI measurements were performed in the negative-ion mode. Peaks matching the m/z values of flavan-3-ol [M - H]- ions were observed in the mass spectrum extracted from the outer epidermis of the peanut testa, using the region of interest function. Catechin and/or epicatechin, five A-type, and one B-type procyanidins were assigned by the fragment ions generated by retro-Diels-Alder, heterocyclic ring fission, and quinone methide reactions detected in MALDI-tandem MS spectra. These flavan-3-ols were localized in the outer epidermis of the peanut testa. This information will contribute to improving the extraction and purification efficiencies of flavan-3-ols from peanut testa. As flavan-3-ols display anti-microbial activity, it is speculated that flavan-3-ols present in the outer epidermis of peanut testa act to prevent pathogen infection.
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Affiliation(s)
- Hirofumi Enomoto
- Department of Biosciences, Faculty of Science and Engineering, Teikyo University, Utsunomiya 320-8551, Japan
- Division of Integrated Science and Engineering, Graduate School of Science and Engineering, Teikyo University, Utsunomiya 320-8551, Japan
- Advanced Instrumental Analysis Center, Teikyo University, Utsunomiya 320-8551, Japan
- Correspondence:
| | - Takashi Nirasawa
- Application Department Daltonics Division, Bruker Japan K.K., Yokohama 221-0022, Japan;
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Takahama U, Hirota S, Morina F. Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide (•NO) in artificial gastric juice. Int J Food Sci Nutr 2019; 71:63-73. [DOI: 10.1080/09637486.2019.1605338] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Umeo Takahama
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
| | - Sachiko Hirota
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
| | - Filis Morina
- Faculty of Allied Health Sciences, University of East Asia, Shimonoseki, Japan
- Biology Center of the Czech Academy of Sciences, Institute of Plant Molecular Biology, České Budejovice, Czechia
- Institute for Multidisciplinary Research, University of Belgrade, Belgrade, Serbia
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17
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Takahama U, Hirota S, Yanase E. Slow starch digestion in the rice cooked with adzuki bean: Contribution of procyanidins and the oxidation products. Food Res Int 2019; 119:187-195. [DOI: 10.1016/j.foodres.2019.01.062] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/21/2019] [Accepted: 01/23/2019] [Indexed: 12/19/2022]
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18
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Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp. Molecules 2018; 23:molecules23092276. [PMID: 30200581 PMCID: PMC6225472 DOI: 10.3390/molecules23092276] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 08/29/2018] [Accepted: 09/03/2018] [Indexed: 11/24/2022] Open
Abstract
Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A2, procyanidin B2, and quercetin-3-O-rutinoside-7-O-α-l-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 °C and at RT were decreased by 22.1–49.7% and 27.6–48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 °C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 °C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 °C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.
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19
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Rue EA, Rush MD, van Breemen RB. Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2018; 17:1-16. [PMID: 29651231 PMCID: PMC5891158 DOI: 10.1007/s11101-017-9507-3] [Citation(s) in RCA: 136] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Accepted: 04/19/2017] [Indexed: 05/04/2023]
Abstract
Procyanidins are polyphenols abundant in dietary fruits, vegetables, nuts, legumes, and grains with a variety of chemopreventive biological effects. Rapid structure determination of these compounds is needed, notably for the more complex polymeric procyanidins. We review the recent developments in the structure elucidation of procyanidins with a focus on mass spectrometric approaches, especially liquid chromatography-tandem mass spectrometry (LC-MS/MS) and matrix-assisted laser desorption ionization (MALDI) MS/MS.
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Affiliation(s)
- Emily A Rue
- University of Illinois College of Pharmacy, 833 S Wood St, Chicago, Il, 60612, USA
| | - Michael D Rush
- University of Illinois College of Pharmacy, 833 S Wood St, Chicago, Il, 60612, USA
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20
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Hewarathna A, Mozziconacci O, Nariya MK, Kleindl PA, Xiong J, Fisher AC, Joshi SB, Middaugh CR, Forrest ML, Volkin DB, Deeds EJ, Schöneich C. Chemical Stability of the Botanical Drug Substance Crofelemer: A Model System for Comparative Characterization of Complex Mixture Drugs. J Pharm Sci 2017; 106:3257-3269. [PMID: 28688843 PMCID: PMC6644711 DOI: 10.1016/j.xphs.2017.06.022] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/20/2017] [Accepted: 06/27/2017] [Indexed: 11/30/2022]
Abstract
As the second of a 3-part series of articles in this issue concerning the development of a mathematical model for comparative characterization of complex mixture drugs using crofelemer (CF) as a model compound, this work focuses on the evaluation of the chemical stability profile of CF. CF is a biopolymer containing a mixture of proanthocyanidin oligomers which are primarily composed of gallocatechin with a small contribution from catechin. CF extracted from drug product was subjected to molecular weight-based fractionation and thiolysis. Temperature stress and metal-catalyzed oxidation were selected for accelerated and forced degradation studies. Stressed CF samples were size fractionated, thiolyzed, and analyzed with a combination of negative-ion electrospray ionization mass spectrometry (ESI-MS) and reversed-phase-HPLC with UV absorption and fluorescence detection. We further analyzed the chemical stability data sets for various CF samples generated from reversed-phase-HPLC-UV and ESI-MS using data-mining and machine learning approaches. In particular, calculations based on mutual information of over 800,000 data points in the ESI-MS analytical data set revealed specific CF cleavage and degradation products that were differentially generated under specific storage/degradation conditions, which were not initially identified using traditional analysis of the ESI-MS results.
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Affiliation(s)
- Asha Hewarathna
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047
| | - Olivier Mozziconacci
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047
| | - Maulik K Nariya
- Department of Physics and Astronomy, University of Kansas, Lawrence, Kansas 66047
| | - Peter A Kleindl
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047
| | - Jian Xiong
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047; Macromolecule and Vaccine Stabilization Center, University of Kansas, Lawrence, Kansas 66047
| | - Adam C Fisher
- Center for Drug Evaluation and Research, Office of Pharmaceutical Quality, U.S. Food and Drug Administration, Silver Spring, Maryland 20993
| | - Sangeeta B Joshi
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047; Macromolecule and Vaccine Stabilization Center, University of Kansas, Lawrence, Kansas 66047
| | - C Russell Middaugh
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047; Macromolecule and Vaccine Stabilization Center, University of Kansas, Lawrence, Kansas 66047
| | - M Laird Forrest
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047
| | - David B Volkin
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047; Macromolecule and Vaccine Stabilization Center, University of Kansas, Lawrence, Kansas 66047
| | - Eric J Deeds
- Center for Computational Biology, University of Kansas, Lawrence, Kansas 66047; Department of Molecular Biosciences, University of Kansas, Lawrence, Kansas 66047; Santa Fe Institute, Santa Fe, New Mexico 87501
| | - Christian Schöneich
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, Kansas 66047.
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21
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De Taeye C, Cibaka MLK, Collin S. Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa. Foods 2017; 6:foods6030018. [PMID: 28264525 PMCID: PMC5368537 DOI: 10.3390/foods6030018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 02/24/2017] [Indexed: 12/31/2022] Open
Abstract
Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it suffers a lot during heat treatments such as roasting. RP-HPLCHRMS/MS(ESI(-))analysis applied to an aqueous model medium containing commercial procyanidin C1 proved that epimerization is the main reaction involved in its degradation (accounting for 62% of degradation products). In addition to depolymerization, cocoa procyanidin C1 also proved sensitive to oxidation, yielding once- and twice-oxidized dimers. No chemical oligomer involving the native trimer was found in either model medium or cocoa, while two C1 isomers were retrieved. C1 degradation products exhibited antioxidant activity (monitored by RPHPLC-Online TEAC) close to that of C1 (when expressed in µM TE/mg·kg-1).
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
| | - Marie-Lucie Kankolongo Cibaka
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain, Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium.
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22
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Nam JW, Phansalkar RS, Lankin DC, McAlpine JB, Leme-Kraus AA, Vidal CMP, Gan LS, Bedran-Russo A, Chen SN, Pauli GF. Absolute Configuration of Native Oligomeric Proanthocyanidins with Dentin Biomodification Potency. J Org Chem 2017; 82:1316-1329. [PMID: 28098463 PMCID: PMC5451120 DOI: 10.1021/acs.joc.6b02161] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The structurally complex oligomeric proanthocyanidins (OPACs) are promising biomimetic agents, capable of strengthening the macromolecular backbone of teeth via intermolecular and intermicrofibrillar cross-linking. This study establishes analytical methods capable of determining the absolute configuration of the catechin-type monomeric units of underivatized OPACs. This preserves the capacity of their biological evaluation, aimed at understanding the inevitably stereospecific interactions between the OPACs and dentin collagen. Guided by dental bioassays (modulus of elasticity, long-term stability), two new trimeric and tetrameric A-type OPACs were discovered as dentin biomodifiers from pine (Pinus massoniana) bark: epicatechin-(2β→O→7,4β→8)-epicatechin-(2β→O→7,4β→8)-catechin (5) and epicatechin-(2β→O→7,4β→8)-epicatechin-(2β→O→7,4β→6)-epicatechin-(2β→O→7,4β→8)-catechin (6), respectively. Combining 1D/2D NMR, HRESIMS, ECD, 1H iterative full spin analysis (HiFSA), and gauge-invariant atomic orbital (GIAO) δ calculations, we demonstrate how 13C NMR chemical shifts (diastereomeric building blocks (A-type dimers)) empower the determination of the absolute configuration of monomeric units in the higher oligomers 5 and 6. Collectively, NMR with ECD reference data elevates the level of structural information achievable for these structurally demanding molecules when degradation analysis is to be avoided. Considering their numerous and deceptively subtle, but 3D impactful, structural variations, this advances the probing of OPAC chemical spaces for species that bind selectively to collagenous and potentially other biologically important biomacromolecules.
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Affiliation(s)
- Joo-Won Nam
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
- College of Pharmacy, Yeungnam University, Gyeongsan, Gyeongbuk 712-749, Korea
| | - Rasika S. Phansalkar
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - David C. Lankin
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - James B. McAlpine
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - Ariene A. Leme-Kraus
- Department of Restorative Dentistry, College of Dentistry, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - Cristina M. P. Vidal
- Department of Restorative Dentistry, College of Dentistry, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - Li-She Gan
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, People’s Republic of China
| | - Ana Bedran-Russo
- Department of Restorative Dentistry, College of Dentistry, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - Shao-Nong Chen
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
| | - Guido F. Pauli
- Department of Medicinal Chemistry & Pharmacognosy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
- Institute for Tuberculosis Research, College of Pharmacy, University of Illinois at Chicago, Chicago, Illinois 60612, United States
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23
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A study on the color deepening in red rice during storage. Food Chem 2016; 199:457-62. [DOI: 10.1016/j.foodchem.2015.12.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 12/07/2015] [Accepted: 12/07/2015] [Indexed: 01/31/2023]
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24
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Chen L, Chen L, Wang T, Yuan P, Chen K, Jia Q, Wang H, Li Y. Preparation of Methylated Products of A-type Procyanidin Trimers in Cinnamon Bark and Their Protective Effects on Pancreatic β-Cell. J Food Sci 2016; 81:C1062-9. [DOI: 10.1111/1750-3841.13294] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2015] [Revised: 02/06/2016] [Accepted: 03/06/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Lu Chen
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
| | - Liang Chen
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
| | - Ting Wang
- Shanghai Inst. of Materia Medica; Chinese Academy of Sciences; 555 Zuchongzhi Road Shanghai 201203 China
| | - Pulong Yuan
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
| | - Kaixian Chen
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
- Shanghai Inst. of Materia Medica; Chinese Academy of Sciences; 555 Zuchongzhi Road Shanghai 201203 China
| | - Qi Jia
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
| | - Heyao Wang
- Shanghai Inst. of Materia Medica; Chinese Academy of Sciences; 555 Zuchongzhi Road Shanghai 201203 China
| | - Yiming Li
- School of Pharmacy; Shanghai Univ. of Traditional Chinese Medicine; 1200 Cailun Road Shanghai 201203 China
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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