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Bombelli A, Araya-Cloutier C, Abee T, den Besten HMW. Disinfectant efficacy of glabridin against dried and biofilm cells of Listeria monocytogenes and the impact of residual organic matter. Food Res Int 2024; 191:114613. [PMID: 39059895 DOI: 10.1016/j.foodres.2024.114613] [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: 04/25/2024] [Revised: 06/05/2024] [Accepted: 06/05/2024] [Indexed: 07/28/2024]
Abstract
Glabridin is an antimicrobial compound which can be extracted from plants, such as liquorice (Glycyrrhiza glabra) roots. Although its activity against foodborne pathogens and spoilage microorganisms has already been reported, the investigation of potential applications as a surface disinfectant is still largely unexplored. Hence, this study evaluated the disinfectant efficacy of glabridin against Listeria monocytogenes. The activity of glabridin was first tested in vitro in a nutrient-rich medium against eight strains of L. monocytogenes, including food isolates and the model strain EGDe. The tested strains showed similar susceptibility with minimal inhibitory and bactericidal concentrations of 12.5 µg/mL and 25 µg/mL, respectively. Subsequently, L. monocytogenes L6, FBR17 and EGDe were selected to assess the efficacy of glabridin against dried cells (according to the European standard EN 13697:2015 + A1:2019) and biofilm cells on stainless steel surfaces. Moreover, the impact of food residual organic matter was investigated using skim milk, cantaloupe and smoked salmon solution as soiling components. Our results showed that applying 200 µg/mL of glabridin resulted in a substantial reduction (>3 log10) of dried and biofilm cells of L. monocytogenes in standard conditions (i.e. low level of residual organic matter). Cantaloupe soiling components slightly reduced the activity of glabridin, while the efficacy of glabridin when tested with salmon and skim milk residuals was substantially affected. Comparative analysis using standardized protein contents provided evidence that the type of food matrices and type of proteins may impact the activity of glabridin as a disinfectant. Overall, this study showed low strain variability for the activity of glabridin against L. monocytogenes and shed light on the possible application of this natural antimicrobial compound as a surface disinfectant.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands; Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | | | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands.
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2
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Wu Y, Jiang L, Ran W, Zhong K, Zhao Y, Gao H. Antimicrobial activities of natural flavonoids against foodborne pathogens and their application in food industry. Food Chem 2024; 460:140476. [PMID: 39032295 DOI: 10.1016/j.foodchem.2024.140476] [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: 11/23/2023] [Revised: 07/04/2024] [Accepted: 07/13/2024] [Indexed: 07/23/2024]
Abstract
The application of natural alternatives as food preservatives has gained much attention due to the escalating negative perception of synthetic preservatives among consumers and the spread of drug-resistance foodborne pathogens. Natural flavonoids have the potential to be employed for food safety due to their antimicrobial properties against a wide range of foodborne pathogenic microorganisms. In this perspective, we reviewed the antimicrobial activities of natural flavonoids, the mechanism of action, as well as their application for food safety and quality. Various strategies for the incorporation of flavonoids into food products were highlighted, including direct addition to food formulations, encapsulation as micro or nanocarriers, and incorporation into edible or active films and coatings. Furthermore, we discussed the current challenges of industrial application of flavonoids, and proposed future trends to enhance their potential as natural preservatives. This review provides a theoretical foundation for the further development and application of flavonoids for food safety.
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Affiliation(s)
- Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ling Jiang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Wenyi Ran
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yinglan Zhao
- Department of Biotherapy, Cancer Center and State Key Laboratory of Biotherapy, West China Hospital, Sichuan University, Chengdu, 610041, China.
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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3
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Mikšovsky P, Kornpointner C, Parandeh Z, Goessinger M, Bica-Schröder K, Halbwirth H. Enzyme-Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica). CHEMSUSCHEM 2024; 17:e202301094. [PMID: 38084785 DOI: 10.1002/cssc.202301094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 12/04/2023] [Indexed: 01/23/2024]
Abstract
Herein an enzyme-assisted supercritical fluid extraction (EA-SFE) was developed using the enzyme mix snailase to obtain flavonols and dihydrochalcones, subgroups of flavonoids, from globally abundant waste product apple pomace. Snailase, a commercially available mix of 20-30 enzymes, was successfully used to remove the sugar moieties from quercetin glycosides, kaempferol glycosides, phloridzin and 3-hydroxyphloridzin. The resulting flavonoid aglycones quercetin, kaempferol, phloretin and 3-hydroxyphloretin were extracted using supercritical carbon dioxide (scCO2) and minimum amounts of polar cosolvents. A sequential process of enzymatic hydrolysis and supercritical fluid extraction was developed, and the influence of the amount of snailase, pre-treatment of apple pomace, the time for enzymatic hydrolysis, the amount and type of cosolvent and the time for extraction, was studied. This revealed that even small amounts of snailase (0.25 %) provide a successful cleavage of sugar moieties up to 96 % after 2 h of enzymatic hydrolysis followed by supercritical fluid extraction with small amounts of methanol as cosolvent, leading up to 90 % of the total extraction yields after 1 h extraction time. Ultimately, a simultaneous process of EA-SFE successfully demonstrates the potential of snailase in scalable scCO2 extraction processes for dry and wet apple pomace with satisfactory enzyme activity, even under pressurized conditions.
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Affiliation(s)
- Philipp Mikšovsky
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Christoph Kornpointner
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
| | - Zahra Parandeh
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Manfred Goessinger
- Department of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Wiener Strasse 74, 3400, Klosterneuburg, Austria
| | - Katharina Bica-Schröder
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Heidi Halbwirth
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
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4
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Lai H, Yan L, Wang Y, Mei Y, Huang Y, Zeng X, Ge L, Zhao J, Zhu Y, Huang Q, Yang M, Zhao N. Effects of substrates and suppliers of ingredients on microbial community and metabolites of traditional non-salt Suancai. MICROBIOME RESEARCH REPORTS 2024; 3:21. [PMID: 38841414 PMCID: PMC11149085 DOI: 10.20517/mrr.2023.76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/07/2024] [Accepted: 03/07/2024] [Indexed: 06/07/2024]
Abstract
Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai. Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers' ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis. Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus, Leuconostoc, and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Lactiplantibacillus plantarum, and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers. Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.
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Affiliation(s)
- Haimei Lai
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Lang Yan
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang College, Xichang 615000, Sichuan, China
| | - Yali Wang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Yuan Mei
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Yuli Huang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Xueqing Zeng
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Lihong Ge
- College of Life Science, Sichuan Normal University, Chengdu 610066, Sichuan, China
| | - Jichun Zhao
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yongqing Zhu
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Qiaolian Huang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Menglu Yang
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
| | - Nan Zhao
- Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, Sichuan, China
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de Garcia V, Gonzalez Flores M, Kleinjan V, Rodríguez ME, Lopes CA. Contaminated Perry in Patagonia Argentina: A Case Study. Curr Microbiol 2023; 80:329. [PMID: 37624570 DOI: 10.1007/s00284-023-03442-6] [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] [Received: 05/31/2023] [Accepted: 08/05/2023] [Indexed: 08/26/2023]
Abstract
Perry is a beverage obtained by fermentation of pear juice, popular in the North Hemisphere. In Argentina it is an emerging market, particularly in the Patagonian region. The aim of this work is to describe and to evaluate the spoilage yeasts associated to six perry samples showing signs of microbiological contamination from a local craft perry company in North Patagonian region. Eighteen yeasts were isolated from four of the six perry samples where Brettanomyces custersianus, Brettanomyces bruxellensis and Zygosaccharomyces parabailii were identified. The growth capacity of these isolates in the presence of antimicrobial agents (sulfite and potassium sorbate) was analyzed in solid media. Growth parameters in sterile perry must was evaluated and the production of undesirable compounds were evaluated, products were characterized in terms of their aromatic and physicochemical features. The yeasts Z. parabailii NPCC1791 was able to grow on plates containing sulfite concentrations of up to 4 mM and produced high methanol concentrations in perry. Additionally, B. bruxellensis NPPC1792 was able to produce methanol as well as high concentrations of volatile phenols including 4-ethylphenol and 4-ethylguaiacol. These results demonstrate the potential of these species as perry contaminants. Given the lack of studies describing the contaminating yeasts in perry production, this work represents the first report about perry spoilage yeasts in Argentina, with this knowledge, control strategies can be developed to prevent microbiological contamination and minimize product loss.
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Affiliation(s)
- Virginia de Garcia
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina.
| | - Melisa Gonzalez Flores
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Ruta 51, Km 12,5 Cinco Saltos, 8303, Rio Negro, Argentina
| | - Victoria Kleinjan
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Los Arrayanes y Av. Toschi, 8324, Cipolletti, Argentina
| | - Christian A Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Ruta 51, Km 12,5 Cinco Saltos, 8303, Rio Negro, Argentina
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6
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Kalli S, Vallieres C, Violet J, Sanders JW, Chapman J, Vincken JP, Avery SV, Araya-Cloutier C. Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids. Microbiol Spectr 2023; 11:e0132723. [PMID: 37428107 PMCID: PMC10433819 DOI: 10.1128/spectrum.01327-23] [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: 03/31/2023] [Accepted: 06/17/2023] [Indexed: 07/11/2023] Open
Abstract
Prenylated isoflavonoids are phytochemicals with promising antifungal properties. Recently, it was shown that glabridin and wighteone disrupted the plasma membrane (PM) of the food spoilage yeast Zygosaccharomyces parabailii in distinct ways, which led us to investigate further their modes of action (MoA). Transcriptomic profiling with Z. parabailii showed that genes encoding transmembrane ATPase transporters, including Yor1, and genes homologous to the pleiotropic drug resistance (PDR) subfamily in Saccharomyces cerevisiae were upregulated in response to both compounds. Gene functions involved in fatty acid and lipid metabolism, proteostasis, and DNA replication processes were overrepresented among genes upregulated by glabridin and/or wighteone. Chemogenomic analysis using the genome-wide deletant collection for S. cerevisiae further suggested an important role for PM lipids and PM proteins. Deletants of gene functions involved in biosynthesis of very-long-chain fatty acids (constituents of PM sphingolipids) and ergosterol were hypersensitive to both compounds. Using lipid biosynthesis inhibitors, we corroborated roles for sphingolipids and ergosterol in prenylated isoflavonoid action. The PM ABC transporter Yor1 and Lem3-dependent flippases conferred sensitivity and resistance, respectively, to the compounds, suggesting an important role for PM phospholipid asymmetry in their MoAs. Impaired tryptophan availability, likely linked to perturbation of the PM tryptophan permease Tat2, was evident in response to glabridin. Finally, substantial evidence highlighted a role of the endoplasmic reticulum (ER) in cellular responses to wighteone, including gene functions associated with ER membrane stress or with phospholipid biosynthesis, the primary lipid of the ER membrane. IMPORTANCE Preservatives, such as sorbic acid and benzoic acid, inhibit the growth of undesirable yeast and molds in foods. Unfortunately, preservative tolerance and resistance in food spoilage yeast, such as Zygosaccharomyces parabailii, is a growing challenge in the food industry, which can compromise food safety and increase food waste. Prenylated isoflavonoids are the main defense phytochemicals in the Fabaceae family. Glabridin and wighteone belong to this group of compounds and have shown potent antifungal activity against food spoilage yeasts. The present study demonstrated the mode of action of these compounds against food spoilage yeasts by using advanced molecular tools. Overall, the cellular actions of these two prenylated isoflavonoids share similarities (at the level of the plasma membrane) but also differences. Tryptophan import was specifically affected by glabridin, whereas endoplasmic reticulum membrane stress was specifically induced by wighteone. Understanding the mode of action of these novel antifungal agents is essential for their application in food preservation.
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Affiliation(s)
- Sylvia Kalli
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Cindy Vallieres
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | - Joseph Violet
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | | | - John Chapman
- Unilever Foods Innovation Centre, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Simon V. Avery
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
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7
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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8
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Lv HW, Wang QL, Luo M, Zhu MD, Liang HM, Li WJ, Cai H, Zhou ZB, Wang H, Tong SQ, Li XN. Phytochemistry and pharmacology of natural prenylated flavonoids. Arch Pharm Res 2023; 46:207-272. [PMID: 37055613 PMCID: PMC10101826 DOI: 10.1007/s12272-023-01443-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Accepted: 03/07/2023] [Indexed: 04/15/2023]
Abstract
Prenylated flavonoids are a special kind of flavonoid derivative possessing one or more prenyl groups in the parent nucleus of the flavonoid. The presence of the prenyl side chain enriched the structural diversity of flavonoids and increased their bioactivity and bioavailability. Prenylated flavonoids show a wide range of biological activities, such as anti-cancer, anti-inflammatory, neuroprotective, anti-diabetic, anti-obesity, cardioprotective effects, and anti-osteoclastogenic activities. In recent years, many compounds with significant activity have been discovered with the continuous excavation of the medicinal value of prenylated flavonoids, and have attracted the extensive attention of pharmacologists. This review summarizes recent progress on research into natural active prenylated flavonoids to promote new discoveries of their medicinal value.
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Affiliation(s)
- Hua-Wei Lv
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Qiao-Liang Wang
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Meng Luo
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Meng-Di Zhu
- Research Center of Analysis and Measurement, Zhejiang University of Technology University, 310014, Hang Zhou, P. R. China
| | - Hui-Min Liang
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Wen-Jing Li
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Hai Cai
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Zhong-Bo Zhou
- School of Pharmacy, Youjiang Medical University for Nationalities, 533000, Baise, P. R. China
| | - Hong Wang
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China
| | - Sheng-Qiang Tong
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China.
| | - Xing-Nuo Li
- College of Pharmaceutical Science & Zhejiang Provincial Key Laboratory of TCM for Innovative R&D and Digital Intelligent Manufacturing of TCM Great Health Products & Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, 310014, Hang zhou, P. R. China.
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9
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Bombelli A, Araya-Cloutier C, Vincken JP, Abee T, den Besten HMW. Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes. Int J Food Microbiol 2023; 390:110109. [PMID: 36806890 DOI: 10.1016/j.ijfoodmicro.2023.110109] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/23/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
Prenylated isoflavonoids can be extracted from plants of the Leguminosae/Fabaceae family and have shown remarkable antimicrobial activity against Gram-positive food-borne pathogens, such as Listeria monocytogenes. Promising candidates from this class of compounds are glabridin and 6,8-diprenylgenistein. This research aimed to investigate the potential of glabridin and 6,8-diprenylgenistein as food preservatives against L. monocytogenes. Their antimicrobial activity was tested in vitro at various conditions relevant for food application, such as different temperatures (from 10 °C to 37 °C), pH (5 and 7.2), and in the presence or absence of oxygen. The minimum inhibitory concentrations of glabridin and 6,8-diprenylgenistein in vitro were between 0.8 and 12.5 μg/mL in all tested conditions. Growth inhibitory activities were similar at 10 °C compared to higher temperatures, although bactericidal activities decreased when the temperature decreased. Notably, lower pH (pH 5) increased the growth inhibitory and bactericidal activity of the compounds, especially for 6,8-diprenylgenistein. Furthermore, similar antimicrobial efficacies were shown anaerobically compared to aerobically at the tested conditions. Glabridin showed a more stable inhibitory and bactericidal activity when the temperature decreased compared to 6,8-diprenylgenistein. Therefore, we further determined the antimicrobial efficacy of glabridin against L. monocytogenes growth on fresh-cut cantaloupe at 10 °C. In these conditions, concentrations of glabridin of 50, 100 and 250 μg/g significantly reduced the growth of L. monocytogenes compared to the control, resulting on average in >1 Log CFU/g difference after 4 days compared to the control. Our results further underscored the importance of considering the food matrix when assessing the activity of novel antimicrobials. Overall, this study highlights the potential of prenylated isoflavonoids as naturally derived food preservatives.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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10
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Influences of flavonoids from Sedum aizoon L. on the cell membrane of Botrytis cinerea. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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11
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Arora H, Sharma A, Sharma S. Thyme essential oil fostering the efficacy of aqueous extract of licorice against fungal phytopathogens of Capsicum annuum L. J Biosci Bioeng 2023; 135:466-473. [PMID: 37005199 DOI: 10.1016/j.jbiosc.2023.03.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 02/28/2023] [Accepted: 03/05/2023] [Indexed: 04/03/2023]
Abstract
Capsicum annuum L. production is impeded by various biotic factors, including fungal diseases caused by Colletotrichum capsici, Pythium aphanidermatum, and Fusarium oxysporum. Various plant extracts and essential oils are increasingly used to control different plant diseases. In this study, licorice (Glycyrrhiza glabra) cold water extract (LAE) and thyme (Thymus vulgaris) essential oil (TO) were found to be highly effective against the C. annuum pathogens. LAE at 200 mg ml-1 demonstrated the maximum antifungal activity of 89.9% against P. aphanidermatum, whereas TO at 0.25 mg ml-1 showed 100% inhibition of C. capsici. However, when used in combination, much lower doses of these plant protectants (100 mg ml-1 LAE and 0.125 mg ml-1 TO) exhibited a synergistic effect in controlling the fungal pathogens. Metabolite profiling using gas chromatography-mass spectrometry and high resolution-liquid chromatography-mass spectrophotometry analysis showed the presence of several bioactive compounds. Enhanced cellular components leakage revealed damage to the fungal cell wall and membrane due to and LAE treatment, which can be attributed to the TO lipophilicity and triterpenoid saponins of LAE. TO and LAE treatments also caused a reduction in ergosterol biosynthesis might be due to the presence of thymol and sterol components in the botanicals. Although the aqueous extracts have a low preparation cost, their uses are limited by modest shelf life and lacklustre antifungal effect. We have shown that these limitations can be bypassed by combining oil (TO) with the aqueous extract (LAE). This study further opens the avenues for utilizing these botanicals against other fungal phytopathogens.
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Kwesiga G, Greese J, Kelling A, Sperlich E, Schmidt B. The Suzuki-Miyaura Cross-Coupling-Claisen Rearrangement-Cross-Metathesis Approach to Prenylated Isoflavones. J Org Chem 2023; 88:1649-1664. [PMID: 36633349 DOI: 10.1021/acs.joc.2c02698] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Isoflavones were synthesized via Suzuki-Miyaura coupling of 3-iodochromones and para-methoxybenzene- and para-phenolboronic acid. In our hands, conditions commonly used for similar cross couplings turned out to be unsuccessful or difficult to reproduce, for example, due to the unplanned partial cleavage of MOM-protecting groups. Using Pd(dba)2 as a precatalyst and tricyclohexylphosphine as an activating ligand, reliable cross-coupling conditions were identified. In all cases, notably higher yields of isoflavones were obtained with para-phenolboronic acid than with para-methoxybenzene boronic acid. This observation and the commercial availability of para-phenolboronic acid suggest that for the synthesis of the important 3'-prenyl- or 3',5'-diprenylisoflavone substitution pattern a synthetic route that introduces the prenyl substituents after the Pd-catalyzed cross-coupling step, thereby avoiding laborious and protecting-group-intensive multistep syntheses of C-prenylated arene boronic acids, is advantageous.
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Affiliation(s)
- George Kwesiga
- Universitaet Potsdam, Institut fuer Chemie, Karl-Liebknecht-Straße 24-25, D-14476 Potsdam, Germany.,Department of Chemistry, Kabale University, P.O. Box 317, Kabale, Uganda
| | - Julia Greese
- Universitaet Potsdam, Institut fuer Chemie, Karl-Liebknecht-Straße 24-25, D-14476 Potsdam, Germany
| | - Alexandra Kelling
- Universitaet Potsdam, Institut fuer Chemie, Karl-Liebknecht-Straße 24-25, D-14476 Potsdam, Germany
| | - Eric Sperlich
- Universitaet Potsdam, Institut fuer Chemie, Karl-Liebknecht-Straße 24-25, D-14476 Potsdam, Germany
| | - Bernd Schmidt
- Universitaet Potsdam, Institut fuer Chemie, Karl-Liebknecht-Straße 24-25, D-14476 Potsdam, Germany
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Tian F, Woo SY, Lee SY, Park SB, Im JH, Chun HS. Plant-based natural flavonoids show strong inhibition of aflatoxin production and related gene expressions correlated with chemical structure. Food Microbiol 2023; 109:104141. [DOI: 10.1016/j.fm.2022.104141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 09/10/2022] [Accepted: 09/10/2022] [Indexed: 10/14/2022]
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14
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van Dinteren S, Meijerink J, Witkamp R, van Ieperen B, Vincken JP, Araya-Cloutier C. Valorisation of liquorice ( Glycyrrhiza) roots: antimicrobial activity and cytotoxicity of prenylated (iso)flavonoids and chalcones from liquorice spent ( G. glabra, G. inflata, and G. uralensis). Food Funct 2022; 13:12105-12120. [DOI: 10.1039/d2fo02197h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Prenylated phenolics are antimicrobials found in liquorice (Glycyrrhiza spp.).
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Affiliation(s)
- Sarah van Dinteren
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Renger Witkamp
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Bo van Ieperen
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
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