1
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Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, Yang H. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration. Food Chem 2024; 450:139392. [PMID: 38640546 DOI: 10.1016/j.foodchem.2024.139392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.
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Affiliation(s)
- Gang Chen
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yuhui Wang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yongxin Li
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Jiaojiao Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yanrong Huo
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Wanying Ge
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Huqing Yang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China.
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2
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Tewari D, Bawari S, Mishra ST, Gupta P, M A, Cziáky Z, Jeko J, Lazarova I, Zengin G. Metabolomics-based pharmaceutical evaluation of different parts of Swertia chirayita (Roxb.) Buch.-Ham. ex C.B. Clarke from the western Himalayas. J Sep Sci 2024; 47:e2300795. [PMID: 38234031 DOI: 10.1002/jssc.202300795] [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: 10/28/2023] [Revised: 12/11/2023] [Accepted: 12/22/2023] [Indexed: 01/19/2024]
Abstract
Swertia species are common ingredients in numerous herbal remedies. It is also used to treat a wide range of illnesses and possess diverse therapeutic activities. The aim of the study is to elucidate the comprehensive metabolomics profile of Swertia chirayita and the role of various extraction methods in the phytochemical compositions of the extracts of S. chirayita, and their antioxidant and enzyme inhibitory activities. Extraction of the stems, leaves, and flowering tops of S. chirayita was performed by maceration, infusion, and soxhlation using methanol and water as solvent. Extracts were subjected to phytochemical profiling by a liquid-chromatographic system. Antioxidant and enzyme inhibitory activity was carried out. The metabolomics profiling showed that a diverse range of specialized metabolites were present in the stems and leaves & flowering tops of the plant. All the extracts showed substantial antioxidant and enzyme inhibitory activities further confirmed by molecular docking studies. This study appraised the use of S. chirayita aerial parts as a potential antioxidant and its therapeutic application in various chronic illnesses including Alzheimer's disease, diabetes, and other skin-related disorders.
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Affiliation(s)
- Devesh Tewari
- Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Sciences, Delhi Pharmaceutical Sciences and Research University, New Delhi, India
| | - Sweta Bawari
- Department of Pharmacology, Amity Institute of Pharmacy, Amity University, Noida, India
| | - Saurabh T Mishra
- Department of Career Services, Edvancer - a part of Global University System, India, Mumbai, India
| | - Pawan Gupta
- Department of Pharmaceutical Chemistry, Shri Vile Parle Kelavani Mandal's Institute of Pharmacy, Dhule, India
| | - Aryalaxmi M
- Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Sciences, Delhi Pharmaceutical Sciences and Research University, New Delhi, India
| | - Zoltán Cziáky
- Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Nyiregyhaza, Hungary
| | - József Jeko
- Agricultural and Molecular Research and Service Institute, University of Nyíregyháza, Nyiregyhaza, Hungary
| | - Irina Lazarova
- Department of Chemistry, Faculty of Pharmacy, Medical University-Sofia, Sofia, Bulgaria
| | - Gökhan Zengin
- Department of Biology, Faculty of Science, Selçuk University, Konya, Turkey
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3
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Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Lee MK, Hwang YH, Ryu H, Lee A, Jeong HH, Baek J, Kim MJ, Lee JY, Van JY, Liu Y, Choi CW, Kim MS, Lee B. Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase. Food Chem 2022; 383:132277. [DOI: 10.1016/j.foodchem.2022.132277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/18/2022] [Accepted: 01/26/2022] [Indexed: 11/04/2022]
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5
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Liu L, Li J, Zhang L, Wei S, Qin Z, Liang D, Ding B, Chen H, Song W. Conformational changes of tyrosinase caused by pentagalloylglucose binding: Implications for inhibitory effect and underlying mechanism. Food Res Int 2022; 157:111312. [DOI: 10.1016/j.foodres.2022.111312] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/25/2022]
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6
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Xu H, Li X, Mo L, Zou Y, Zhao G. Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester. Food Chem 2022; 390:133207. [PMID: 35594768 DOI: 10.1016/j.foodchem.2022.133207] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 05/06/2022] [Accepted: 05/10/2022] [Indexed: 01/12/2023]
Abstract
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6″-O- azelaic acid ester (PIA) are oxidized by tyrosinase; however, their oxidation products may have inhibitory effects on tyrosinase. This notion is because l-DOPA oxidation was inhibited after the pre-incubation of PI/PIA with tyrosinase, however, l-DOPA oxidation was not affected if this pre-incubation was not performed. Circular dichroism analysis indicated a conformational change in the secondary structure of tyrosinase after pre-incubation. Further, molecular docking and enzyme reaction kinetics assays were employed to reveal the mechanism underlying the effects of PI/PIA on tyrosinase in the absence of pre-incubation with tyrosinase. PI/PIA had anti-browning effects in the potato models. The increased rate of A420 in PI/PIA groups at 24 h were 281% and 279%, which were approximately 2.4- and 2.5-fold lower than that of control (668%).
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Affiliation(s)
- Haixia Xu
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong 510640, China
| | - Xiaofeng Li
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong 510640, China.
| | - Lan Mo
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong 510640, China
| | - Yucong Zou
- College of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong 510640, China
| | - Guanglei Zhao
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Wushan Road 381, Guangzhou, Guangdong 510640, China.
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7
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Xu H, Sun J, Zhao Z, Ma X, Li C, Liu L, Zhang G. Lactobacillus plantarum
ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hanxue Xu
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Jinwei Sun
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Product Research and Development Center Newhopedairy Co., Ltd Chengdu China
| | - Zifu Zhao
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Inner Mongolia Yili Group Co Ltd, Hohhot China
| | - Xinkai Ma
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Chun Li
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Heilongjiang Green Food Research Institute Harbin China
| | - Libo Liu
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Guofang Zhang
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
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8
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Zhang X, Meng W, Chen Y, Peng Y. Browning inhibition of plant extracts on fresh‐cut fruits and vegetables ‐A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16532] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaoyan Zhang
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Wenbo Meng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yilun Chen
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yong Peng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
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9
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Kojic Acid Showed Consistent Inhibitory Activity on Tyrosinase from Mushroom and in Cultured B16F10 Cells Compared with Arbutins. Antioxidants (Basel) 2022; 11:antiox11030502. [PMID: 35326152 PMCID: PMC8944748 DOI: 10.3390/antiox11030502] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/03/2022] [Accepted: 03/03/2022] [Indexed: 12/24/2022] Open
Abstract
Kojic acid, β-arbutin, α-arbutin, and deoxyarbutin have been reported as tyrosinase inhibitors in many articles, but some contradictions exist in their differing results. In order to provide some explanations for these contradictions and to find the most suitable compound as a positive control for screening potential tyrosinase inhibitors, the activity and inhibition type of the aforementioned compounds on monophenolase and diphenolase of mushroom tyrosinase (MTYR) were studied. Their effects on B16F10 cells melanin content, tyrosinase (BTYR) activity, and cell viability were also exposed. Results indicated that α-arbutin competitively inhibited monophenolase activity, whereas they uncompetitively activated diphenolase activity of MTYR. β-arbutin noncompetitively and competitively inhibited monophenolase activity at high molarity (4000 µM) and moderate molarity (250–1000 µM) respectively, whereas it activated the diphenolase activity of MTYR. Deoxyarbutin competitively inhibited diphenolase activity, but could not inhibit monophenolase activity and only extended the lag time. Kojic acid competitively inhibited monophenolase activity and competitive–noncompetitive mixed-type inhibited diphenolase activity of MTYR. In a cellular experiment, deoxyarbutin effectively inhibited BTYR activity and reduced melanin content, but it also potently decreased cell viability. α-arbutin and β-arbutin dose-dependently inhibited BTYR activity, reduced melanin content, and increased cell viability. Kojic acid did not affect cell viability at 43.8–700 µM, but inhibited BTYR activity and reduced melanin content in a dose-dependent manner. Therefore, kojic acid was considered as the most suitable positive control among these four compounds, because it could inhibit both monophenolase and diphenolase activity of MTYR and reduce intercellular melanin content by inhibiting BTYR activity without cytotoxicity. Some explanations for the contradictions in the reported articles were provided.
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10
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Zhao W, Wang Y, Ma Y, Liang H, Zhao X. Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenting Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Wang
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Ma
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Hao Liang
- Longda Food Group Co. LTD Shandong 265231 China
| | - Xiaoyan Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
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11
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Zhou S, Chen L, Chen G, Li Y, Yang H. Molecular Mechanisms through Which Short-Term Cold Storage Improves the Nutritional Quality and Sensory Characteristics of Postharvest Sweet Potato Tuberous Roots: A Transcriptomic Study. Foods 2021; 10:2079. [PMID: 34574188 PMCID: PMC8469081 DOI: 10.3390/foods10092079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/30/2021] [Accepted: 08/31/2021] [Indexed: 11/17/2022] Open
Abstract
Sweet potato (Ipomoea batatas (L.) Lam.) is a commercially relevant food crop with high demand worldwide. This species belongs to the Convolvulaceae family and is native to tropical and subtropical regions. Storage temperature and time can adversely affect tuberous roots' quality and nutritional profile. Therefore, this study evaluates the effect of storage parameters using physicochemical and transcriptome analyses. Freshly harvested tuberous roots (Xingxiang) were stored at 13 °C (control) or 5 °C (cold storage, CS) for 21 d. The results from chilling injury (CI) evaluation demonstrated that there was no significant difference in appearance, internal color, weight, and relative conductivity between tuberous roots stored at 13 and 5 °C for 14 d and indicated that short-term CS for 14 d promoted the accumulation of sucrose, chlorogenic acid, and amino acids with no CI symptoms development. This, in turn, improved sweetness, antioxidant capacity, and nutritional value of the tuberous roots. Transcriptome analyses revealed that several key genes associated with sucrose, chlorogenic acid, and amino acid biosynthesis were upregulated during short-term CS, including sucrose synthase, sucrose phosphate synthase, phenylalanine ammonia-lyase, 4-coumarate-CoA ligase, hydroxycinnamoyl-CoA quinate hydroxycinnamoyltransferase, serine hydroxymethyltransferase, alanine aminotransferase, arogenate dehydrogenase, and prephenate dehydratase. These results indicated that storage at 5 °C for 14 d could improve the nutritional quality and palatability of sweet potato tuberous roots without compromising their freshness.
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Affiliation(s)
| | | | | | | | - Huqing Yang
- School of Food and Health, Zhejiang Agricultural & Forestry University, Wusu Street #666, Lin’an District, Hangzhou 311300, China; (S.Z.); (L.C.); (G.C.); (Y.L.)
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12
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Low molecular weight fucoidan prepared by fucoidanase degradation – A promising browning inhibitor. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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He M, Fan M, Liu W, Li Y, Wang G. Design, synthesis, molecular modeling, and biological evaluation of novel kojic acid derivatives containing bioactive heterocycle moiety as inhibitors of tyrosinase and antibrowning agents. Food Chem 2021; 362:130241. [PMID: 34118508 DOI: 10.1016/j.foodchem.2021.130241] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 01/15/2023]
Abstract
Tyrosinase plays an important role in melanin biosynthesis and enzymatic browning of fresh-cut fruit and vegetables. To discover potent tyrosinase inhibitors and antibrowning agents, a series of novel kojic acid derivatives containing bioactive heterocycle moiety (4a-4l) were designed and synthesized. Thereinto, 4d displayed the most potent tyrosinase inhibitory activity with IC50 of 3.23 ± 0.26 μM and behaved as a competitive inhibitor with a Ki of 1.96 μM, compared to kojic acid (IC50 = 32.23 ± 2.01 μM). Besides, copper-chelating assay, fluorescence spectrum quenching experiment, ANS-binding fluorescence quenching analysis, and molecular modeling studies indicated that 4d may inhibit tyrosinase activity by chelating with copper ions in the active site of tyrosinase. Furthermore, 4d exhibited low cytotoxic activity and significant antibrowning effects.This study suggests that these compounds may serve as lead molecules for developing novel tyrosinase inhibitors and antibrowning agents.
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Affiliation(s)
- Min He
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China; School of Pharmacy, Guizhou Medical University, Guiyang, China
| | - Meiyan Fan
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China; School of Pharmacy, Guizhou Medical University, Guiyang, China
| | - Wenjing Liu
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China; School of Pharmacy, Guizhou Medical University, Guiyang, China
| | - Yongjun Li
- Engineering Research Center for the Development and Application of Ethnic Medicine and TCM (Ministry of Education), Guizhou Medical University, Guiyang, China
| | - Guangcheng Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Provincial Key Laboratory of Pharmaceutics, Guizhou Medical University, Guiyang, China.
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14
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Fan Q, Xi P, Tian D, Jia L, Cao Y, Zhan K, Sun T, Zhang Y, Wang Q. Ginsenoside Rb1 Facilitates Browning by Repressing Wnt/β-Catenin Signaling in 3T3-L1 Adipocytes. Med Sci Monit 2021; 27:e928619. [PMID: 33503016 PMCID: PMC7849207 DOI: 10.12659/msm.928619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND The discovery of browning in white adipose tissue has provided new ideas for treating obesity. Many studies have reported that ginsenoside Rb1 (G-Rb1) has activity against diabetes, inflammation, and obesity, but further investigation is needed on the effect and mechanism of G-Rb1 on browning. MATERIAL AND METHODS We treated 3T3-L1 adipocytes with 0-200 μM G-Rb1, and 0.5 μM Compound 3f and 30 μM SKL2001 were used to activate Wnt/b-catenin signaling. Adipocyte activity was evaluated by Cell Counting Kit-8. Oil Red O staining was used to detect the lipid droplets. Quantitative real-time polymerase chain reaction was used to measure the expression of Cd-137, Cited-1, Txb-1, Prdm-16, and Ucp-1 mRNA. Western blotting was used to measure the expression of Ucp-1, pGSK-3ß (Ser 9), GSK- 3ß, and ß-catenin proteins. The expression of Ucp-1 was also detected with immunofluorescence. RESULTS Adipocyte activity was not affected by 0-100 μM G-Rb1. However, G-Rb1 dose-dependently reduced the accumulation of lipid droplets; increased the expression of Cd-137, Cited-1, Txb-1, Prdm-16, and Ucp-1 mRNA; and increased the expression of Ucp-1, pGSK-3ß (Ser 9), GSK-3ß, and ß-catenin proteins. The accumulation of lipid droplets and the expression of Ucp-1 protein decreased as b-catenin increased. CONCLUSIONS G-Rb1 at various concentrations (0-100 μM) promoted the browning of adipocytes in a dose-dependent manner. Further, we confirmed that activation of Wnt/ß-catenin signaling could inhibit browning. Therefore, the browning promoted by G-Rb1 may be associated with the inhibition of Wnt/ß-catenin signaling.
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Affiliation(s)
- Qingxin Fan
- Department of Anatomy and Histology, School of Basic Medical Sciences, Tianjin Medical University, Tianjin, China (mainland).,Hospital of Chengdu Office of People's Government of Tibetan Autonomous Region (Hospital C. T.), Chengdu, Sichuan, China (mainland)
| | - Pengjiao Xi
- School of Medical Laboratory, Tianjin Medical University, Tianjin, China (mainland)
| | - Derun Tian
- Department of Anatomy and Histology, School of Basic Medical Sciences, Tianjin Medical University, Tianjin, China (mainland).,School of Medical Laboratory, Tianjin Medical University, Tianjin, China (mainland)
| | - Lianqun Jia
- Key Laboratory of Ministry of Education for TCM Viscera-State Theory and Applications, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China (mainland)
| | - Yuan Cao
- Key Laboratory of Ministry of Education for TCM Viscera-State Theory and Applications, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China (mainland)
| | - Kaixuan Zhan
- Key Laboratory of Ministry of Education for TCM Viscera-State Theory and Applications, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China (mainland)
| | - Tianwei Sun
- Department of Spinal Surgery, Tianjin People's Hospital, Tianjin, China (mainland)
| | - Yinlong Zhang
- Department of Orthopedic Trauma, Tianjin People's Hospital, Tianjin, China (mainland)
| | - Qiming Wang
- Department of Anatomy and Histology, School of Basic Medical Sciences, Tianjin Medical University, Tianjin, China (mainland).,Key Laboratory of Ministry of Education for TCM Viscera-State Theory and Applications, Liaoning University of Traditional Chinese Medicine, Shenyang, Liaoning, China (mainland)
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15
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Bensid A, El Abed N, Houicher A, Regenstein JM, Özogul F. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review. Crit Rev Food Sci Nutr 2020; 62:2985-3001. [DOI: 10.1080/10408398.2020.1862046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Abdelkader Bensid
- Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia
| | - Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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16
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Cabezudo I, Ayelen Ramallo I, Alonso VL, Furlan RLE. Effect directed synthesis of a new tyrosinase inhibitor with anti-browning activity. Food Chem 2020; 341:128232. [PMID: 33039744 DOI: 10.1016/j.foodchem.2020.128232] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/24/2022]
Abstract
The inhibition of enzymatic browning is an attractive target to elevate the quality of foods. The objective of this work is to describe a novel platform for the discovery of tyrosinase inhibitors, based on (a) one-pot preparation of a library of thiosemicarbazide compounds, (b) biological evaluation using tyrosinase TLC bioautography, (c) inhibitor identification via mass spectrometry coupled to bioautography. During these proof-of-concept experiments, the approach led to the straightforward identification of a new thiosemicarbazone with improved tyrosinase inhibition properties and fresh-cut apple slices antibrowning effect when compared to kojic acid. In conclusion, the platform represents an interesting strategy for the discovery of this type of inhibitors.
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Affiliation(s)
- Ignacio Cabezudo
- Farmacognosia, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Suipacha 531, 2000 Rosario, Argentina.
| | - I Ayelen Ramallo
- Farmacognosia, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Suipacha 531, 2000 Rosario, Argentina.
| | - Victoria L Alonso
- Instituto de Biología Molecular y Celular de Rosario (IBR-CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Argentina.
| | - Ricardo L E Furlan
- Farmacognosia, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Suipacha 531, 2000 Rosario, Argentina.
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17
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Moon KM, Kwon EB, Lee B, Kim CY. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules 2020; 25:molecules25122754. [PMID: 32549214 PMCID: PMC7355983 DOI: 10.3390/molecules25122754] [Citation(s) in RCA: 153] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 02/08/2023] Open
Abstract
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.
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Affiliation(s)
- Kyoung Mi Moon
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 660-701, Korea;
| | - Eun-Bin Kwon
- Korean Medicine (KM) Application Center, Korea Institute of Oriental Medicine (KIOM), Dong-gu, Deagu 701-300, Korea;
| | - Bonggi Lee
- Department of Food Science and Nutrition, Pukyong National University, Nam-gu, Daeyeon Dong, Busan 608737, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
| | - Choon Young Kim
- Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
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Abstract
Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.
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19
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Li S, Yan Y, Guan X, Huang K. Preparation of a hordein-quercetin-chitosan antioxidant electrospun nanofibre film for food packaging and improvement of the film hydrophobic properties by heat treatment. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100466] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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20
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Peng X, Du C, Yu H, Zhao X, Zhang X, Wang X. Purification and characterization of polyphenol oxidase (PPO) from water yam (Dioscorea alata). CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1634645] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Xinyan Peng
- College of Food Engineering, Ludong University, Yantai, Shandong, China
- Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, China
| | - Chao Du
- College of Food Engineering, Ludong University, Yantai, Shandong, China
- Bio-Nanotechnology Institute, Ludong University, Yantai, Shandong, China
| | - Haiyang Yu
- Department of Food Engineering, Shandong Business Institute, Yantai, Shandong, China
| | - Xiaoyu Zhao
- College of Food Engineering, Ludong University, Yantai, Shandong, China
| | - Xiuyuan Zhang
- College of Food Engineering, Ludong University, Yantai, Shandong, China
| | - Xiaoyu Wang
- College of Food Engineering, Ludong University, Yantai, Shandong, China
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21
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Borah PK, Sarkar A, Duary RK. Water-soluble vitamins for controlling starch digestion: Conformational scrambling and inhibition mechanism of human pancreatic α-amylase by ascorbic acid and folic acid. Food Chem 2019; 288:395-404. [DOI: 10.1016/j.foodchem.2019.03.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 12/11/2022]
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22
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Liu X, Wang T, Lu Y, Yang Q, Li Y, Deng X, Liu Y, Du X, Qiao L, Zheng J. Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage. Food Chem 2019; 301:125287. [PMID: 31387048 DOI: 10.1016/j.foodchem.2019.125287] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/28/2019] [Accepted: 07/28/2019] [Indexed: 10/26/2022]
Abstract
The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated. The whole potato tubers were firstly immersed in the oxygen concentration of 21%, 60% and 80% for 20 min. Then, the potatoes were peeled, cut and stored at 4 °C for 8 days. The results showed that the short-time 80% oxygen pretreatment possessed significantly anti-browning effect by retarding the increase of polyphenol oxidase (PPO) activity and the accumulation of malondialdehyde (MDA) content, maintaining the cell integrity. Meanwhile, the 80% oxygen treatment could increase the activities of phenylalanine ammonia lyase (PAL) and peroxidase (POD), and the total phenolic content. Importantly, the 80% oxygen treatment could effectively improve the antioxidant capacity. Overall, all results suggest that the short-time high oxygen pretreatment holds great promise on anti-browning of fresh-cut potato.
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Affiliation(s)
- Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China.
| | - Ting Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Yuzhuo Lu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Qian Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Yuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xudong Deng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Ying Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Xinru Du
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Liping Qiao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
| | - Jiaxuan Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science &Technology, Tianjin 300457, PR China
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23
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Spinosin is a flavonoid in the seed of Ziziphus jujuba that prevents skin pigmentation in a human skin model. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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Mi Moon K, Young Kim C, Yeul Ma J, Lee B. Xanthone-related compounds as an anti-browning and antioxidant food additive. Food Chem 2019; 274:345-350. [DOI: 10.1016/j.foodchem.2018.08.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 08/31/2018] [Accepted: 08/31/2018] [Indexed: 01/12/2023]
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25
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Singh M, Mohan R, Mishra S, Goyal N, Shanker K, Gupta N, Kumar B. Ultra performance liquid chromatography coupled with principal component and cluster analysis of Swertia chirayita for adulteration check. J Pharm Biomed Anal 2019; 164:302-308. [DOI: 10.1016/j.jpba.2018.10.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 10/27/2018] [Accepted: 10/29/2018] [Indexed: 11/28/2022]
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26
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Liu X, Yang Q, Lu Y, Li Y, Li T, Zhou B, Qiao L. Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage. Food Chem 2019; 283:445-453. [PMID: 30722896 DOI: 10.1016/j.foodchem.2019.01.058] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 01/11/2019] [Accepted: 01/11/2019] [Indexed: 11/27/2022]
Abstract
Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and containing a lot of polyphenols and alkaloids. However, little research on its' anti-browning effect on fresh-cut food was reported. In this study, the effectiveness of 0.05% (w/w) purslane aqueous extract treatment efficiently inhibited the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia-lyase (PAL), the membrane integrity was effectively maintained, and malondialdehyde (MDA) content increases was retarded during whole storage period at 4 °C. Oddly, the higher purslane extract concentration, the lower endogenesis phenolic content. Additionally, thirty polyphenols and fifty-six alkaloids were found in purslane aqueous extract by LC-MS/MS. All results suggest that purslane aqueous extract is a promising nutritive anti-browning agent for fresh-cut potato.
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Affiliation(s)
- Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China.
| | - Qian Yang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Yuzhu Lu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Yuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Tongtong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Boyang Zhou
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Liping Qiao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China
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27
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Assessment of drying methods on the physiochemical property and antioxidant activity of Cordyceps militaris. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9965-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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