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Montaldo L, Gallo A, Rocha G, Csernoch C, Marzi MD, Guerra LN. Anthocyanin-enriched extract from Ribes nigrum inhibits triglyceride and cholesterol accumulation in adipocytes. Ther Deliv 2023; 14:675-687. [PMID: 38018449 DOI: 10.4155/tde-2023-0018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2023] Open
Abstract
Aim: Obesity is a chronic pathology of epidemic proportions. Mature adipocytes from a 3T3-L1 cell line were used as in vitro obesity model to test different bioactive compounds. We aim to evaluate cassis (Ribes nigrum) extract antioxidant activity and its antiadipogenic effect on mature adipocytes. Results: We produced an extract by using enzyme that combines cellulase and pectinase; we obtained high yield of the bioactive compound anthocyanin. Extract showed high antioxidant capacity. We conducted in vitro assays by adding the extract to adipocytes culture medium. Extract reduced intracellular levels of triglyceride by 62% and cholesterol by 32%. Conclusion: Enzymatic extract's high antioxidant activity was likely attributable to its high concentration of anthocyanin. This extract inhibits lipid accumulation in adipocytes.
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Affiliation(s)
- Laura Montaldo
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
| | - Alicia Gallo
- Universidad Nacional de Luján, Departamento de Tecnología, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
| | - Gabriela Rocha
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
- CONICET-INEDES, Grupo de Investigación Básica y Clínica en Inmunología y Bioactivos (GIBAIB), Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
| | - Cecilia Csernoch
- Universidad Nacional de Luján, Departamento de Tecnología, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
| | - Mauricio De Marzi
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
- CONICET-INEDES, Grupo de Investigación Básica y Clínica en Inmunología y Bioactivos (GIBAIB), Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
| | - Liliana N Guerra
- Universidad Nacional de Luján, Departamento de Ciencias Básicas, Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
- CONICET-INEDES, Grupo de Investigación Básica y Clínica en Inmunología y Bioactivos (GIBAIB), Av Constitución y Ruta 5, Luján, Buenos Aires, 6700, Argentina
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James A, Yao T, Ke H, Wang Y. Microbiota for production of wine with enhanced functional components. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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3
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Porras SM, Saavedra RA, Sierra LJ, González RT, Martínez JR, Stashenko EE. Chemical Characterization and Determination of the Antioxidant Properties of Phenolic Compounds in Three Scutellaria sp. Plants Grown in Colombia. Molecules 2023; 28:molecules28083474. [PMID: 37110708 PMCID: PMC10142030 DOI: 10.3390/molecules28083474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Plants of the genus Scutellaria (Lamiaceae) have a wide variety of bioactive secondary metabolites with diverse biological properties, e.g., anti-inflammatory, antiallergenic, antioxidant, antiviral, and antitumor activities. The chemical composition of the hydroethanolic extracts, obtained from dried plants of S. incarnata, S. coccinea, and S. ventenatii × S. incarnata, was determined by UHPLC/ESI-Q-Orbitrap-MS. The flavones were found in a higher proportion. Baicalin and dihydrobaicalein-glucuronide were the major extract components in S. incarnata (287.127 ± 0.005 mg/g and 140.18 ± 0.07 mg/g), in S. coccinea (158.3 ± 0.34 mg/g and 51.20 ± 0.02 mg/g), and in S. ventenatii × S. incarnata (186.87 ± 0.01 mg/g and 44.89 ± 0.06 mg/g). The S. coccinea extract showed the highest antioxidant activity in the four complementary techniques employed to evaluate all extracts: ORAC (3828 ± 3.0 µmol Trolox®/g extract), ABTS+• (747 ± 1.8 µmol Trolox®/g extract), online HPLC-ABTS+• (910 ± 1.3 µmol Trolox®/g extract), and β-carotene (74.3 ± 0.8 µmol Trolox®/g extract).
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Affiliation(s)
- Silvia M Porras
- Research Center for Chromatography and Mass Spectrometry (CROM-MASS), Center for Biomolecules (CIBIMOL), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia
| | - Rogerio A Saavedra
- Research Center for Chromatography and Mass Spectrometry (CROM-MASS), Center for Biomolecules (CIBIMOL), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia
| | - Lady J Sierra
- Research Center for Chromatography and Mass Spectrometry (CROM-MASS), Center for Biomolecules (CIBIMOL), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia
| | - Robert T González
- Research Group on Orchids and Ecology, Universidad Nacional de Colombia, Carrera 32, Palmira 763533, Colombia
| | - Jairo R Martínez
- Research Center for Chromatography and Mass Spectrometry (CROM-MASS), Center for Biomolecules (CIBIMOL), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia
| | - Elena E Stashenko
- Research Center for Chromatography and Mass Spectrometry (CROM-MASS), Center for Biomolecules (CIBIMOL), Universidad Industrial de Santander, Carrera 27, Calle 9, Bucaramanga 680002, Colombia
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Jiang Y, Xiao Y, Wang Y, Yu H, Hu K, Wang Z, Zhang TA, Hu J, Gao MT. Effect of the ratio of phenolic compounds to saccharides in soluble polysaccharides on ethanol fermentation. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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5
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Dai L, Sun Y, Liu M, Cui X, Wang J, Li J, Han G. Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine. Molecules 2022; 27:6692. [PMID: 36235228 PMCID: PMC9572646 DOI: 10.3390/molecules27196692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
Oxygen exposure is unavoidable and the impact of its management during the post-fermentation stage (PFS) on dry red wine is poorly investigated. This study was dedicated to the variation of acetaldehyde, color and phenolics of Cabernet Sauvignon dry red wine during five discontinuous oxidation cycles of four levels of controlled oxygen supply, which were carried out to simulate probable oxidation during the PFS. Free SO2 disappeared after the first, second and third oxidation cycles in wines with high, medium and low levels of oxygen exposure severally, but subsequent oxygen exposure below or equal to 2 mg O2/L per cycle had little effect while 3-3.9 mg O2/L per cycle dramatically facilitated acetaldehyde accumulation, which was accompanied by an enormous variation in color and pigments, especially when total oxygen consumption was above 10 mg/L. The utilization of clustered heatmap and partial least square regression demonstrated the feasibility of characterization of wine oxidation degree using the chemical parameters measured by UV-spectrophotometry. Oxygen exposure during the PFS should be emphatically controlled, and chemical indexes determined by the UV-spectrophotometric method can be used for a scientific and effective description of wine oxidation degree.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Muqing Liu
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiaqi Wang
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Jiming Li
- Yantai Changyu Group Corporation Ltd., Yantai 264001, China
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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6
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Li R, Zheng Q, Lu J, Zou Y, Lin J, Guo L, Ye S, Xing Z. Chemical composition and deterioration mechanism of Pleurotus tuoliensis during postharvest storage. Food Chem 2020; 338:127731. [PMID: 32810811 DOI: 10.1016/j.foodchem.2020.127731] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 12/11/2022]
Abstract
Pleurotus tuoliensis is a popular edible and medical mushroom, but it is highly perishable during postharvest storage. The quality parameters, chemical composition, malondialdehyde (MDA) concentration, and activity of metabolic enzymes were studied during 12 days of storage at 4 °C and 6 days of storage at 25 °C. Degradation was well described by changes in quality parameters, losses in nutritional value, increased metabolic enzyme activity, the accumulation of MDA concentrations, and the increase of total phenolic (TP) content. The phenylalanine ammonia lyase (PAL) significantly positively correlated with TP, which suggested an underlying mechanism of browning that the increased PAL activity stimulates the biosynthesis of phenols through the phenylalanine pathway. These results suggest that increased activity of laccase, lipoxygenase, PAL, TP and MDA accumulation, together with polysaccharide degradation, are the main factors involved in the deterioration of P. tuoliensis during storage.
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Affiliation(s)
- Ruirong Li
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Qianwang Zheng
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Jiali Lu
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Yuan Zou
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Junfang Lin
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
| | - Liqiong Guo
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
| | - Siqiang Ye
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
| | - Zhiming Xing
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China
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Pertuzatti PB, Mendonça SC, Alcoléa M, Guedes CT, Amorim FDE, Beckmann APS, Gama LA, Américo MF. Bordo grape marc (Vitis labrusca): Evaluation of bioactive compounds in vitro and in vivo. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109625] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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8
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Vignault A, Gombau J, Jourdes M, Moine V, Canals JM, Fermaud M, Roudet J, Zamora F, Teissedre PL. Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase. Food Chem 2020; 316:126334. [PMID: 32044702 DOI: 10.1016/j.foodchem.2020.126334] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/26/2020] [Accepted: 01/29/2020] [Indexed: 11/25/2022]
Abstract
Enzymatic parameters (KM and Vmax), residual activity, effect of bentonite and electrophoresis characterization of laccase in the presence of different oenological tannins (OT) were investigated in relation to B. cinerea negative effects in grapes and musts. Five OT were tested (gallotannin, ellagitannin, quebracho, grape-skin and grape-seed) in comparison with ascorbic acid (AA), sulfur dioxide (SO2) and bentonite. We added OT, AA, SO2 and bentonite to botrytized must obtained by inoculation of grapes with B. cinerea strain 213. Laccase activity was measured by the syringaldazine method at different concentrations of substrate. Enzymatic parameters were determined using Michaelis-Menten and Lineweaver-Burk plots. The B. cinerea strain was also grown in a liquid medium for laccase production. Molecular weight of laccases and effect of OT upon these laccases were studied by SDS-PAGE. Results confirm that bentonite, contrary to OT, did not permit to reduce laccase activity. Regardless the tannin considered, Vmax, KM and laccase activity were reduced and gallotannin, grape-skin and grape-seed tannin presented the greatest ability. Efficiency of grape-seed tannin addition in order to reduce the laccase activity, was comparable to that of AA or SO2 at the typical doses employed in oenology for each one. Oenological tannins appear to be excellent processing aids to prevent laccase effects and contribute to reduce the use of SO2 in grapes and musts.
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Affiliation(s)
- Adeline Vignault
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain; Laffort, 11 rue Aristide Bergès, 33270 Floirac, France
| | - Jordi Gombau
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
| | | | - Joan Miquel Canals
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Marc Fermaud
- INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, 33882 Villenave d'Ornon, France
| | - Jean Roudet
- INRAE, UMR SAVE, Bordeaux Science Agro, ISVV, 33882 Villenave d'Ornon, France
| | - Fernando Zamora
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France; INRAE, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
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Abstract
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in the form of copper-containing phenol oxidases (grape tyrosinase, Botrytis cinerea laccases). Similar to free copper, they oxidize phenolic wine compounds, and thus lead to considerable changes in color and nutritional value, making the product ultimately unsaleable. All measurements for enzyme inactivation such as heat treatment, and addition of sulphites or bentonite are either problematic or not effective enough. The application of oenological tannins could offer a way out but needs further research.
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Betta FD, Nehring P, Seraglio SKT, Schulz M, Valese AC, Daguer H, Gonzaga LV, Fett R, Costa ACO. Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:302-307. [PMID: 30218257 DOI: 10.1007/s11130-018-0690-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g-1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g-1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g-1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g-1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics.
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Affiliation(s)
- Fabiana Della Betta
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Priscila Nehring
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | | | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Andressa Camargo Valese
- National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply, São José, SC, 88102-600, Brazil
| | - Heitor Daguer
- National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply, São José, SC, 88102-600, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
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OKINO-DELGADO CLARISSAH, PRADO DÉBORAZ, FLEURI LUCIANAF. Brazilian fruit processing, wastes as a source of lipase and other biotechnological products: a review. ACTA ACUST UNITED AC 2018; 90:2927-2943. [DOI: 10.1590/0001-3765201820180095] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 03/24/2018] [Indexed: 01/29/2023]
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Ye Y, Ji J, Pi F, Yang H, Liu J, Zhang Y, Xia S, Wang J, Xu D, Sun X. A novel electrochemical biosensor for antioxidant evaluation of phloretin based on cell-alginate/ʟ-cysteine/gold nanoparticle-modified glassy carbon electrode. Biosens Bioelectron 2018; 119:119-125. [PMID: 30121423 DOI: 10.1016/j.bios.2018.07.051] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 07/19/2018] [Accepted: 07/25/2018] [Indexed: 11/28/2022]
Abstract
Antioxidant evaluation of bioactive compounds is limited, since many methods lack a real physiological environment that can be used conveniently and intuitively. In this study, a simple, label-free and effective electrochemical biosensor method has been developed to evaluate the antioxidant effect of phloretin (Ph) by 3D cell modification on a glassy carbon electrode (GCE). In response to this, A549 cells were immobilized onto a self-assembled ʟ-cysteine/gold nanoparticle (AuNPs/ʟ-Cys)-modified GCE surface by a simple drop casting after encapsulated in alginate. The electrochemical impedance spectroscopy (EIS) results showed that the impedance value (Ret) increased with the concentration of H2O2 in the range of 0-60 μmol/L with the correlation of 0.990 which acted as an oxidative stress model inducer. However, the EIS value decreased with the co-incubation of Ph ranging from 10 to 100 μmol/L, showing a dose-dependent manner and time effect, indicating that the variation of Ret was responded to the antioxidant effect. The response impedance of the biosensor is linear to Ph concentrations from 20 μmol/L to 100 μmol/L with the detection limit (LOD) as 1.96 μmol/L. A significant correlation was observed between reactive oxygen species (ROS) values and Ret values following the concentrations of Ph, thus demonstrating the good biological relevance of cell-based electrochemical method. The strategy has been used to evaluate Ph antioxidant capacity in real cells with satisfactory results, indicating the feasibility of biosensor analysis for antioxidant evaluation.
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Affiliation(s)
- Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jian Ji
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fuwei Pi
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Huicheng Yang
- Guangzhou GRE Metrology & Test Co., Ltd, Guangzhou, Guangdong 510000, PR China
| | - Jie Liu
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yinzhi Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Shuang Xia
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Jiasheng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Dan Xu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, PR China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
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14
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Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria. BEVERAGES 2017. [DOI: 10.3390/beverages3030029] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250–1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.
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