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Domínguez-Perles R, García-Viguera C, Medina S. New anti-α-Glucosidase and Antioxidant Ingredients from Winery Byproducts: Contribution of Alkyl Gallates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14615-14625. [PMID: 37766493 PMCID: PMC10571075 DOI: 10.1021/acs.jafc.3c03759] [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: 06/05/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023]
Abstract
Wine-making activity entails the production of solid and semisolid byproducts (grape stems and pomace and wine lees) that negatively impact the environment and industrial sustainability. Their features as sources of bioactive compounds support valorization procedures for functional and healthy ingredients. This work uncovers the quantitative alkyl gallates (gallic acid esters, C1-C12) profile of fresh (freeze-dried) materials and the effect of oven-drying on their stability by UHPLC-ESI-QqQ-MS/MS. The functionality was established concerning DPPH• scavenging and antihyperglycemic power. Wine lees exerted the highest high-free concentration of galloyl derivatives, ethyl gallate being the most abundant ester (3472.62 ng/g dw, on average). About the impact of the stabilization process, although as a general trend, the thermal treatment reduced the concentration, the reduction dimensions depended on the compound/matrix, remaining in valuable concentrations. Concerning radical scavenging, ze-dried stems and pomace displayed the highest capacity (24.11 and 18.46 mg TE/g dw, respectively), being correlated with propyl gallate (r2 = 0.690), butyl gallate (r2 = 0.686), and octyl gallate (r2 = 0.514). These two matrices exerted α-glucosidase inhibitory activity (1.58 and 1.46 units/L) equivalent to that of acarbose (a recognized α-glucosidase inhibitor). The newly described bioactive phytochemicals in winery residues (galloyl esters) and their correlation with functional traits allow for envisioning valorization alternatives.
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Affiliation(s)
- Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
| | - Sonia Medina
- Laboratorio de Fitoquímica y
Alimentos Saludables (LabFAS), CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, Murcia 30100, Spain
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2
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Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering. Antioxidants (Basel) 2023; 12:antiox12020333. [PMID: 36829892 PMCID: PMC9952268 DOI: 10.3390/antiox12020333] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/23/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023] Open
Abstract
Table olives are a major component of the Mediterranean diet and are associated with many beneficial biological activities, which are mainly related to their phenolic compounds. Olive fruit debittering process defines the quantitative and qualitative composition of table olives in biophenols. The aim of the present study was to evaluate the in vitro antioxidant capacity and DNA-protective activity of an extract originated from brine samples, according to the Greek style debbitering process of Kalamon olive fruits. The main phenolic components determined in the brine extract were hydroxytyrosol (HT), verbascoside (VERB) and tyrosol (T). The in vitro cell-free assays showed strong radical scavenging capacity from the extract, therefore antioxidant potential. At cellular level, human endothelial cells (EA.hy296) and murine myoblasts (C2C12) were treated with non-cytotoxic concentrations of the brine extract and the redox status was assessed by measuring glutathione (GSH), reactive oxygen species (ROS) and lipid peroxidation levels (TBARS). Our results show cell type specific response, exerting a hormetic reflection at endothelial cells. Finally, in both cell lines, pre-treatment with brine extract protected from H2O2-induced DNA damage. In conclusion, this is the first holistic approach highlighted table olive wastewaters from Kalamon- Greek style debittering process, as valuable source of bioactive compounds, which could have interesting implications for the development of new products in food or other industries.
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Jordânia Silva T, Ramírez-Carrasco P, Romero-Hasler P, Soto-Bustamante E, Barrera-Arellano D, Robert P, Giménez B. Soybean oil organogelled emulsions as oral delivery systems of hydroxytyrosol and hydroxytyrosol alkyl esters. Food Chem 2022; 379:132182. [DOI: 10.1016/j.foodchem.2022.132182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 11/27/2022]
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Abstract
Polyphenolic esters (PEs) are valuable chemical compounds that display a wide spectrum of activities (e.g., anti-oxidative effects). As a result, their production through catalytic routes is an attractive field of research. The present review aims to discuss recent studies from the literature regarding the catalytic production of PEs from biomass feedstocks, namely, naturally occurred polyphenolic compounds. Several synthetic approaches are reported in the literature, mainly bio-catalysis and to a lesser extent acid catalysis. Immobilized lipases (e.g., Novozym 435) are the preferred enzymes thanks to their high reactivity, selectivity and reusability. Acid catalysis is principally investigated for the esterification of polyphenolic acids with fatty alcohols and/or glycerol, using both homogeneous (p-toluensulfonic acid, sulfonic acid and ionic liquids) and heterogeneous (strongly acidic cation exchange resins) catalysts. Based on the reviewed publications, we propose some suggestions to improve the synthesis of PEs with the aim of increasing the greenness of the overall production process. In fact, much more attention should be paid to the use of new and efficient acid catalysts and their reuse for multiple reaction cycles.
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Floris B, Galloni P, Conte V, Sabuzi F. Tailored Functionalization of Natural Phenols to Improve Biological Activity. Biomolecules 2021; 11:1325. [PMID: 34572538 PMCID: PMC8467377 DOI: 10.3390/biom11091325] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/11/2022] Open
Abstract
Phenols are widespread in nature, being the major components of several plants and essential oils. Natural phenols' anti-microbial, anti-bacterial, anti-oxidant, pharmacological and nutritional properties are, nowadays, well established. Hence, given their peculiar biological role, numerous studies are currently ongoing to overcome their limitations, as well as to enhance their activity. In this review, the functionalization of selected natural phenols is critically examined, mainly highlighting their improved bioactivity after the proper chemical transformations. In particular, functionalization of the most abundant naturally occurring monophenols, diphenols, lipidic phenols, phenolic acids, polyphenols and curcumin derivatives is explored.
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Affiliation(s)
- Barbara Floris
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Pierluca Galloni
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Valeria Conte
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
| | - Federica Sabuzi
- Department of Chemical Science and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, snc, 00133 Roma, Italy
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Identification of Tyrosyl Oleate as a Novel Olive Oil Lipophenol with Proliferative and Antioxidant Properties in Human Keratinocytes. Antioxidants (Basel) 2021; 10:antiox10071051. [PMID: 34209968 PMCID: PMC8300722 DOI: 10.3390/antiox10071051] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/21/2021] [Accepted: 06/25/2021] [Indexed: 12/22/2022] Open
Abstract
Lipophenols are an emerging subclass of phenolic compounds characterized by the presence of a lipid moiety. Recently, hydroxytyrosyl oleate (HtyOle), a derivative of hydroxytyrosol, has been identified in olive oil and by-products. Furthermore, HtyOle possesses anti-inflammatory, antioxidant, and tissue regenerating properties. In this work, the potential occurrence of tyrosyl oleate (TyOle) in olive oil was investigated based on the hypothesis that its precursors tyrosol and oleic acid, both present in relatively high amount can be coupled together. Moreover, TyOle effects have been investigated in human keratinocytes to verify its proliferative and antioxidant properties. The quantitative determination of TyOle was carried out by the external standard method in liquid chromatography coupled with mass spectrometry (LC/MS), in negative mode using multiple reaction monitoring (MRM). The proliferative properties of TyOle on immortalized human keratinocytes (HaCat) were evaluated by 3-(4,5-dimethylthiasol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Morphological changes were observed by fluorescent staining with phalloidin (for F-actin) or 4,6-diamidino-2-phenylindole (DAPI, for chromatin) dye. The antioxidant activity was assessed at the level of production of mitochondrial reactive oxygen species (ROS) induced with UV exposure. TyOle was identified in all the oil samples investigated. Interestingly, TyOle concentration was higher in defective or low-quality oils than in extra virgin oils. The formation of TyOle likely occurs during the crushing and kneading processes and its concentration is related to the increase of rancidity and of the concentration of free precursors. Herein we show that TyOle induced an increase in the viability of HaCat cells and cytoskeletal remodeling.
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Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products. Antioxidants (Basel) 2021; 10:antiox10030444. [PMID: 33805715 PMCID: PMC8000085 DOI: 10.3390/antiox10030444] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/03/2021] [Accepted: 03/08/2021] [Indexed: 12/12/2022] Open
Abstract
Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.
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Novakovic M, Simić S, Koračak L, Zlatović M, Ilic-Tomic T, Asakawa Y, Nikodinovic-Runic J, Opsenica I. Chemo- and biocatalytic esterification of marchantin A and cytotoxic activity of ester derivatives. Fitoterapia 2020; 142:104520. [PMID: 32088280 DOI: 10.1016/j.fitote.2020.104520] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/19/2020] [Accepted: 02/19/2020] [Indexed: 12/29/2022]
Abstract
Chemical and biocatalytic synthesis of seven previously undescribed marchantin A ester derivatives has been presented. Chemical synthesis afforded three peresterified bisbibenzyl products (TE1-TE3), while enzymatic method, using lipase, produced regioselective monoester derivatives (ME1-ME4). The antiproliferative activities of all prepared derivatives of marchantin A were tested on MRC-5 healthy human lung fibroblast, A549 human lung cancer, and MDA-MB-231 human breast cancer cell lines. All tested esters were less cytotoxic in comparison to marchantin A, but they also exhibited lower cytotoxicity against healthy cells. Monoesters displayed higher cytotoxic activities than the corresponding peresterified products, presumably due to the presence of free catechol group. Monohexanoyl ester ME3 displayed the same IC50 like marchantin A against MDA-MB-231 cells, but the selectivity was higher. In this way, regioselective enzymatic monoesterification enhanced selectivity of marchantin A. ME3 was also the most active among all derivatives against lung cancer cells A549 with the slightly lower activity and selectivity in comparison to marchantin A.
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Affiliation(s)
- Miroslav Novakovic
- National Institute, Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia.
| | - Stefan Simić
- University of Belgrade-Faculty of Chemistry, Studentski trg 16, P.O. Box 51, 11158 Belgrade, Serbia
| | - Ljiljana Koračak
- University of Belgrade-Faculty of Chemistry, Studentski trg 16, P.O. Box 51, 11158 Belgrade, Serbia
| | - Mario Zlatović
- University of Belgrade-Faculty of Chemistry, Studentski trg 16, P.O. Box 51, 11158 Belgrade, Serbia
| | - Tatjana Ilic-Tomic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11000 Belgrade, Serbia
| | - Yoshinori Asakawa
- Faculty of Pharmaceutical Sciences, Tokushima Bunri University, Yamashiro-cho, Tokushima 770-8514, Japan
| | - Jasmina Nikodinovic-Runic
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11000 Belgrade, Serbia.
| | - Igor Opsenica
- University of Belgrade-Faculty of Chemistry, Studentski trg 16, P.O. Box 51, 11158 Belgrade, Serbia.
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Benincasa C, La Torre C, Plastina P, Fazio A, Perri E, Caroleo MC, Gallelli L, Cannataro R, Cione E. Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties. Antioxidants (Basel) 2019; 8:antiox8070233. [PMID: 31330803 PMCID: PMC6680967 DOI: 10.3390/antiox8070233] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 07/15/2019] [Accepted: 07/16/2019] [Indexed: 02/05/2023] Open
Abstract
Recently, we identified hydroxytyrosyl oleate (HtyOle) in the by-products of olive oil, pomace and olive mill waste water (OMWW). Herein, we report that HtyOle is more accurately quantified by extracting the phenolic fraction from both matrices by using aqueous methanol (80%). By applying this method, HtyOle was also detected in extra virgin olive oil (EVOO). Since olive oil is used in the preparation of many cosmetic formulations, we explored the antioxidant capacity of HtyOle in human keratinocytes. Formation of reactive oxygen species (ROS) and malondialdehyde (MDA), as well as activity of Glutathione-S-transferase (GST) and superoxide dismutase (SOD) were decreased by HtyOle. In addition to that, microRNAs (miRs) involved in both redox status balance and skin regeneration potential were also tested. The following miRs, hsa-miR-21 and hsa-miR-29a, were increased while has-miR-34a was not affected by HtyOle.
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Affiliation(s)
- Cinzia Benincasa
- CREA-Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Chiara La Torre
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Pierluigi Plastina
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Enzo Perri
- CREA-Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende (CS), Italy
| | - Maria Cristina Caroleo
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
| | - Luca Gallelli
- Clinical Pharmacology and Pharmacovigilance Operative Unit, Department of Health Science, University of Magna Graecia, Mater Domini Hospital Catanzaro, 88100 Catanzaro, Italy
| | - Roberto Cannataro
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy
- Clinical Pharmacology and Pharmacovigilance Operative Unit, Department of Health Science, University of Magna Graecia, Mater Domini Hospital Catanzaro, 88100 Catanzaro, Italy
| | - Erika Cione
- Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, Via Pietro Bucci, 87036 Arcavacata di Rende (CS), Italy.
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López-Jiménez A, Gallardo E, Espartero JL, Madrona A, Quesada AR, Medina MÁ. Comparison of the anti-angiogenic potential of hydroxytyrosol and five derivatives. Food Funct 2018; 9:4310-4316. [PMID: 30040093 DOI: 10.1039/c8fo01140k] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Hydroxytyrosol is a phenolic compound present in extra virgin olive oil, either in free form or as derivatives, and related to some of the health benefits described for olive oil intake. We have demonstrated previously that hydroxytyrosol inhibits angiogenesis both in vitro and in vivo. In the present study, we evaluate the anti-angiogenic potential of five hydroxytyrosol derivatives. Three of these derivatives contain a nitro group and they exhibit a much weaker effect than hydroxytyrosol in the tubule formation assay on Matrigel and therefore were not studied further. In contrast, both hydroxytyrosyl acetate and ethyl hydroxytyrosyl ether show more potent inhibitory effects than hydroxytyrosol in both the in vitro tubule formation assay on Matrigel and the in vivo chorioallantoic membrane assay. Additionally, these three compounds had slight pro-apoptotic effects and decreased matrix metalloproteinase-2 levels in cell extracts.
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Plastina P, Benincasa C, Perri E, Fazio A, Augimeri G, Poland M, Witkamp R, Meijerink J. Identification of hydroxytyrosyl oleate, a derivative of hydroxytyrosol with anti-inflammatory properties, in olive oil by-products. Food Chem 2018; 279:105-113. [PMID: 30611468 DOI: 10.1016/j.foodchem.2018.12.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/16/2018] [Accepted: 12/04/2018] [Indexed: 12/17/2022]
Abstract
Hydroxytyrosyl esters with short, medium and long acyl chains were evaluated for their ability to reduce nitric oxide (NO) production by lipopolysaccharide-stimulated RAW264.7 macrophages. Among the compounds tested, C18 esters, namely hydroxytyrosyl stearate (HtySte) and hydroxytyrosyl oleate (HtyOle), were found to decrease NO production in a concentration-dependent manner, while the other compounds, including the parent hydroxytyrosol, were ineffective in the tested concentration range (0.5-5 μM). Further study of the potential immune-modulating properties of HtyOle revealed a significant and concentration-dependent suppression of prostaglandin E2 production. At a transcriptional level, HtyOle inhibited the expression of inducible NO synthase, cyclooxygenase-2 and interleukin-1β. Moreover, HtyOle was identified for the first time in olive oil by-products by means of high performance liquid chromatography coupled with mass spectrometry. By contrast, HtyOle was not found in intact olives. Our results suggest that HtyOle is formed during oil processing and represents a significant form in which hydroxytyrosol occurs.
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Affiliation(s)
- Pierluigi Plastina
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy.
| | - Cinzia Benincasa
- CREA - Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende, CS, Italy
| | - Enzo Perri
- CREA - Research Centre for Olive, Citrus and Tree Fruit, C.da Li Rocchi, 87036 Rende, CS, Italy
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy
| | - Giuseppina Augimeri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, CS, Italy; Health Center, University of Calabria, 87036 Arcavacata di Rende, CS, Italy
| | - Mieke Poland
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Renger Witkamp
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, 6700 AA Wageningen, The Netherlands
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Fernandez-Pastor I, Martínez-García M, Medina-O'Donnell M, Rivas F, Martinez A, Pérez-Victoria JM, Parra A. Semisynthesis of ω-Hydroxyalkylcarbonate Derivatives of Hydroxytyrosol as Antitrypanosome Agents. JOURNAL OF NATURAL PRODUCTS 2018; 81:2075-2082. [PMID: 30160961 DOI: 10.1021/acs.jnatprod.8b00431] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Several lipophilic ω-hydroxyalkylcarbonate hydroxytyrosol derivatives and also their corresponding dimeric derivatives have been synthesized, coupling the primary hydroxy group of this phenolic compound with several terminal diols of different chain lengths, by the use of a carbonate linker. The trypanocidal activity and cytotoxicity of these ω-hydroxyalkylcarbonate derivatives of hydroxytyrosol and known alkylcarbonate derivatives of hydroxytyrosol were assessed. Three of the hydroxytyrosol alkylcarbonate derivatives were active against Trypanosoma brucei: two with an alkyl chain of average size (0.2 and 0.5 μM) and another with a double bond in the alkyl chain (0.4 μM). These values suggest an increase in activity with respect to hydroxytyrosol (264-, 90-, and 116-fold, respectively). Furthermore, these compounds showed high selectivity indices against MRC-5, a nontumor human cell line (62, 71, and 39, respectively). Some other ω-hydroxyalkylcarbonate and alkylcarbonate derivatives of hydroxytyrosol were also active against T. brucei within a low micromolar range (about 1 μM).
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Affiliation(s)
- Ignacio Fernandez-Pastor
- Departamento de Quimica Organica, Facultad de Ciencias , Universidad de Granada , Fuentenueva, s/n , E-18071 Granada , Spain
| | - Marta Martínez-García
- Instituto de Parasitología y Biomedicina "Lopez-Neyra", CSIC (IPBLN-CSIC), PTS Granada , Avenida del Conocimiento, 17 , 18016 , Armilla, Granada , Spain
| | - Marta Medina-O'Donnell
- Departamento de Quimica Organica, Facultad de Ciencias , Universidad de Granada , Fuentenueva, s/n , E-18071 Granada , Spain
| | - Francisco Rivas
- Departamento de Quimica Organica, Facultad de Ciencias , Universidad de Granada , Fuentenueva, s/n , E-18071 Granada , Spain
| | - Antonio Martinez
- Departamento de Quimica Organica, Facultad de Ciencias , Universidad de Granada , Fuentenueva, s/n , E-18071 Granada , Spain
| | - José María Pérez-Victoria
- Instituto de Parasitología y Biomedicina "Lopez-Neyra", CSIC (IPBLN-CSIC), PTS Granada , Avenida del Conocimiento, 17 , 18016 , Armilla, Granada , Spain
| | - Andres Parra
- Departamento de Quimica Organica, Facultad de Ciencias , Universidad de Granada , Fuentenueva, s/n , E-18071 Granada , Spain
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Wani TA, Masoodi F, Gani A, Baba WN, Rahmanian N, Akhter R, Wani IA, Ahmad M. Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Laguerre M, Bily A, Roller M, Birtić S. Mass Transport Phenomena in Lipid Oxidation and Antioxidation. Annu Rev Food Sci Technol 2017; 8:391-411. [PMID: 28125349 DOI: 10.1146/annurev-food-030216-025812] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
In lipid dispersions, the ability of reactants to move from one lipid particle to another is an important, yet often ignored, determinant of lipid oxidation and its inhibition by antioxidants. This review describes three putative interparticle transfer mechanisms for oxidants and antioxidants: (a) diffusion, (b) collision-exchange-separation, and (c) micelle-assisted transfer. Mechanism a involves the diffusion of molecules from one particle to another through the intervening aqueous phase. Mechanism b involves the transfer of molecules from one particle to another when the particles collide with each other. Mechanism c involves the solubilization of molecules in micelles within the aqueous phase and then their transfer between particles. During lipid oxidation, the accumulation of surface-active lipid hydroperoxides (LOOHs) beyond their critical micelle concentration may shift their mass transport from the collision-exchange-separation pathway (slow transfer) to the micelle-assisted mechanism (fast transfer), which may account for the transition from the initiation to the propagation phase. Similarly, the cut-off effect governing antioxidant activity in lipid dispersions may be due to the fact that above a certain hydrophobicity, the transfer mechanism for antioxidants changes from diffusion to collision-exchange-separation. This hypothesis provides a simple model to rationalize the design and formulation of antioxidants and dispersed lipids.
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