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Fu X, Yuan S, Yang F, Yu H, Xie Y, Guo Y, Yao W. Characterization of the interaction between boscalid and tannic acid and its effect on the antioxidant properties of tannic acid. J Food Sci 2023; 88:1325-1335. [PMID: 36786363 DOI: 10.1111/1750-3841.16488] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 02/15/2023]
Abstract
The binding of pesticide residues and fruit components may have a profound impact on pesticide dissipation and the functional characteristics of the corresponding components. Therefore, the interaction between boscalid and tannic acid (TA, a representative phenolic in fruit) was systematically investigated using spectroscopic, thermodynamic, and computational chemistry methods. A separable system was designed to obtain the boscalid-TA complex. Fourier transform infrared and 1 H-NMR spectroscopies indicated the formation of hydrogen bonds in the complex. Isothermal titration calorimetry showed that the complex bound spontaneously through hydrophobic interactions (ΔG < 0, ΔH > 0, ΔS > 0), with a binding constant of 6.0 × 105 M-1 at 298 K. The molecular docking results further confirmed the formation of hydrogen bonds and hydrophobic interactions in the complex at the molecular level, with a binding energy of -8.43 kcal mol-1 . In addition, the binding of boscalid to TA significantly decreased the antioxidant activity of TA. The binding of boscalid residue to TA was characterized at the molecular level, which significantly reduced the in vitro antioxidant properties of TA. PRACTICAL APPLICATION: This study provides a reference for the molecular mechanisms of the interaction between pesticide residues and food matrices, as well as a basis for regulating bound-state pesticide residues in food.
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Affiliation(s)
- Xiaoyan Fu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Zhong J, Wang Y, Li C, Yu Q, Xie J, Dong R, Xie Y, Li B, Tian J, Chen Y. Natural variation on free, esterified, glycosylated and insoluble-bound phenolics of Rubus chingii Hu: Correlation between phenolic constituents and antioxidant activities. Food Res Int 2022; 162:112043. [DOI: 10.1016/j.foodres.2022.112043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/18/2022] [Accepted: 10/10/2022] [Indexed: 11/29/2022]
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Rapid Identification of Fupenzi (Rubus chingii Hu) and Its Adulteration by AuNP Visualization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6278549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fupenzi (Rubus chingii Hu) is a dried and immature fruit in East China, which has effects of nourishing kidneys, solidifying essence, and otherwise. Because Fupenzi was often adulterated and replaced with inferior things, this paper had researched Fupenzi and its adulterant raspberry. A new type of visible sensor was constructed by using Au nanoparticles (AuNPs), which was modified by the surface-active agent and combined with the ultraviolet-visible (UV-vis) spectrum technology. It was found that the change in particle size after the interaction of AuNPs and adulterants will lead to color change. In this paper, the RGB (red, green, and blue) values of the solution were extracted to correlate the color with the concentration of adulterants, and the relationship between the absorption peak intensity and the concentration of adulterants was established. The results showed that the intensity of an absorption peak is related to adulteration concentration, and the color of the solution changed from red to gray as the particle size changed. The visual sensor constructed based on the above principle is a fast and precise method to detect adulteration with different concentrations, which has a potential application value in real-time and rapid detection of Fupenzi’s quality.
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Rashtbari S, Dehghan G, Sadeghi L, Sareminia L, Iranshahy M, Iranshahi M, Khataee A, Yoon Y. Interaction of bovine serum albumin with ellagic acid and urolithins A and B: Insights from surface plasmon resonance, fluorescence, and molecular docking techniques. Food Chem Toxicol 2022; 162:112913. [PMID: 35276234 DOI: 10.1016/j.fct.2022.112913] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/22/2022] [Accepted: 03/06/2022] [Indexed: 12/14/2022]
Abstract
Human serum albumin (HSA) shows the sequence homology and structural similarity with bovine serum albumin (BSA). Therefore, here, the interaction of natural phenolic antioxidants, ellagic acid (ELA), and its derivatives-urolithins A (ULA) and B (ULB)-with BSA was investigated. The results of surface plasmon resonance (SPR) indicated a high affinity of ELA, ULA, and ULB to BSA, with KD value < 1 × 10-6 M. The KD values of binding of the studied compounds to BSA increased with temperature, revealing a reduction in affinity with an increase in temperature. Fluorescence data showed that the quenching of BSA by tested compounds occurred via a static quenching. However, the affinity of ELA for BSA was higher than that of ULA and ULB, which may be because of the presence of a large number of hydroxyl groups in its structure. The assessment of the antioxidant activity of BSA and BSA-ELA/ULA/ULB complexes using the DPPH assay indicated that the DPPH scavenging activity of BSA increased after complex formation with ELA/ULA/ULB in the following order: BSA-ELA > BSA-ULA > BSA-ULB > BSA, which was due to their structural differences. The results of the docking analysis were in agreement with the experimental results.
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Affiliation(s)
- Samaneh Rashtbari
- Department of Animal Biology, Faculty of Natural Sciences, University of Tabriz, 51666-16471, Tabriz, Iran
| | - Gholamreza Dehghan
- Department of Animal Biology, Faculty of Natural Sciences, University of Tabriz, 51666-16471, Tabriz, Iran.
| | - Leila Sadeghi
- Department of Animal Biology, Faculty of Natural Sciences, University of Tabriz, 51666-16471, Tabriz, Iran
| | - Leila Sareminia
- Department of Animal Biology, Faculty of Natural Sciences, University of Tabriz, 51666-16471, Tabriz, Iran
| | - Milad Iranshahy
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mehrdad Iranshahi
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Alireza Khataee
- Research Laboratory of Advanced Water and Wastewater Treatment Processes, Department of Applied Chemistry, Faculty of Chemistry, University of Tabriz, 51666-16471, Tabriz, Iran; Department of Environmental Engineering, Faculty of Engineering, Gebze Technical University, 41400, Gebze, Turkey
| | - Yeojoon Yoon
- Department of Environmental and Energy Engineering, Yonsei University, Wonju, Republic of Korea.
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Chrysophyllum cainito. L alleviates diabetic and complications by playing antioxidant, antiglycation, hypoglycemic roles and the chemical profile analysis. JOURNAL OF ETHNOPHARMACOLOGY 2021; 281:114569. [PMID: 34454054 DOI: 10.1016/j.jep.2021.114569] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/24/2021] [Accepted: 08/24/2021] [Indexed: 02/08/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Chrysophyllum cainito L. (C. cainito) is a traditional folk medicine in tropical area which can be an alternative agent for diabetes mellitus. Although the antioxidant and antidiabetic activity of the extracts are reported, little is known on the antiglycation activity and effects on diabetic complications. AIM OF THE STUDY This work was aimed to investigate the chemical profile, antidiabetic, antioxidant activities of C. cainito. Especially, the antiglycation potential as well as the relationships between components and activities were evaluated. MATERIALS AND METHODS The content of the primary components (polyphenols, flavonoids, steroids, and triterpenes), antioxidant, and hypoglycemic effects of ethanolic extracts from C. cainito leaves (CCE-1, 2, 3, 4) and stems (CSE-1, 2, 3, 4) were analyzed and detected. The chemical profiles of CCE-2 were characterized by HPLC-Q-TOF-MS/MS. The antiglycation and protection against oxidative stress effects were determined by in vitro assays. Relationship between bioactivities and components was analyzed by principal component analysis (PCA), heatmap analysis, and Pearson correlation analysis. RESULTS The composition was diverse between leaves and stem extracts with different activities. CCE-2 possessed the highest DPPH scavenging activity. CSE-2 displayed the highest ABTS scavenging activity and ferric reducing power. While CCE-3 showed the most effective inhibition on α-amylase and α-glucosidase activity (IC50 4.103 ± 0.332 μg/mL and 0.180 ± 0.006 mg/mL, respectively). PCA analysis showed that the most important variables in PC1 (60.7%) were total polyphenol and antioxidant activities. The hypoglycemic activity and contents of steroids showed important correlation. Advanced glycation end products formation was effectively inhibited by CCE-2 with myricetin 3-O-rhamnoside as the main constituent. CCE-3 displayed the highest protection effect against L02 cell line oxidation damage. CONCLUSIONS C. cainito leaves might be a promising candidate for antioxidant, hypoglycemic and antiglycation dietary supplement or potential agent against diabetes associated chronic diseases.
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Huo Y, Zhao X, Zhao J, Kong X, Li L, Yuan T, Xu J. Hypoglycemic effects of Fu-Pen-Zi (Rubus chingii Hu) fruit extracts in streptozotocin-induced type 1 diabetic mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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Chen Z, Jiang J, Shu L, Li X, Huang J, Qian B, Wang X, Li X, Chen J, Xu H. Combined transcriptomic and metabolic analyses reveal potential mechanism for fruit development and quality control of Chinese raspberry (Rubus chingii Hu). PLANT CELL REPORTS 2021; 40:1923-1946. [PMID: 34333679 DOI: 10.1007/s00299-021-02758-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Accepted: 07/15/2021] [Indexed: 05/09/2023]
Abstract
Combined transcriptomic and metabolic analyses reveal that fruit of Rubus chingii Hu launches biosynthesis of phenolic acids and flavonols at beginning of fruit set and then coordinately accumulated or converted to their derivatives. Rubus chingii Hu (Chinese raspberry) is an important dual functional food with nutraceutical and pharmaceutical values. Comprehensively understanding the mechanisms of fruit development and bioactive components synthesis and regulation could accelerate genetic analysis and molecular breeding for the unique species. Combined transcriptomic and metabolic analyses of R. chingii fruits from different developmental stages, including big green, green-to-yellow, yellow-to-orange, and red stages, were conducted. A total of 89,188 unigenes were generated and 57,545 unigenes (64.52%) were annotated. Differential expression genes (DEGs) and differentially accumulated metabolites (DAMs) were mainly involved in the biosynthesis of secondary metabolites. The fruit launched the biosynthesis of phenolic acids and flavonols at the very beginning of fruit set and then coordinately accumulated or converted to their derivatives. This was tightly regulated by expressions of the related genes and MYB and bHLH transcription factors. The core genes products participated in the biosynthesis of ellagic acid (EA) and kaempferol-3-O-rutinoside (K-3-R), such as DAHPS, DQD/SDH, PAL, 4CL, CHS, CHI, F3H, F3'H, FLS, and UGT78D2, and their corresponding metabolites were elaborately characterized. Our research reveals the molecular and chemical mechanisms of the fruit development of R. chingii. The results provide a solid foundation for the genetic analysis, functional genes isolation, fruit quality improvement and modifiable breeding of R. chingii.
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Affiliation(s)
- Zhen Chen
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China.
| | - Jingyong Jiang
- Institute of Horticulture, Taizhou Academy of Agricultural Sciences, Linhai, 317000, People's Republic of China
| | - Liangzuo Shu
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Xiaobai Li
- Institute of Horticulture, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, People's Republic of China
| | - Jing Huang
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Baoying Qian
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Xiaoyan Wang
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Xin Li
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Jiangxia Chen
- Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, College of Life Sciences, Taizhou University, 1139 Civic Road, Taizhou, 318000, Zhejiang, People's Republic of China
| | - Haidan Xu
- School of Pharmaceutical, Chemical and Materials Engineering, Taizhou University, Taizhou, 318000, People's Republic of China
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Cui H, Wang Z, Ma M, Hayat K, Zhang Q, Xu Y, Zhang X, Ho CT. Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9924-9933. [PMID: 34427083 DOI: 10.1021/acs.jafc.1c03481] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The Maillard reaction performed under a stepwise increase of temperature was applied for researching the inhibition of Maillard browning caused by ellagic acid. Ellagic acid was found effective for the inhibition of melanoidin formation in the xylose-glycine Maillard reaction but depended on its dosage and the point of time it was added in the reaction system. The lightest color of the Maillard reaction products was observed when ellagic acid was added at the 90th min, which was the point of time when the Amadori rearrangement product (ARP) developed the most. LC-ESI-MS/MS analysis results showed a significant tendency of the ellagic acid hydrolysis product to react with the predominant intermediate ARP to yield an adduct. The adduct stabilized the ARP and delayed its decomposition and inhibited the downstream reactions toward browning. After the ARP was depleted, ellagic acid also showed an effect on scavenging some short-chain dicarbonyls which contributed to the inhibition of Maillard browning.
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Affiliation(s)
- Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Ziyan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Mengyu Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Qiang Zhang
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., Ltd., Jieshou 236500, P. R. China
| | - Yan Xu
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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Santos SC, Fortes GA, Camargo LT, Camargo AJ, Ferri PH. Antioxidant effects of polyphenolic compounds and structure-activity relationship predicted by multivariate regression tree. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110366] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Song X, Ni M, Zhang Y, Zhang G, Pan J, Gong D. Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid. Food Chem 2021; 349:129172. [PMID: 33545599 DOI: 10.1016/j.foodchem.2021.129172] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/11/2020] [Accepted: 01/19/2021] [Indexed: 12/21/2022]
Abstract
Inhibition of tyrosinase activity contributes to the control of food browning and skin pigmentation diseases. Herein, the inhibitory mechanism of epigallocatechin-3-gallate (EGCG) and gallocatechin gallate (GCG) on tyrosinase were investigated. Both EGCG and GCG inhibited tyrosinase in a mixed manner with the IC50 values of 39.4 ± 0.54 μM and 36.8 ± 0.21 μM, and showed a synergism with their combination, while EGCG and GCG combined with kojic acid (IC50 = 19.2 ± 0.26 μM) exhibited antagonism and additive effect, respectively. EGCG and GCG interacted with tyrosinase mainly by hydrogen bonding and hydrophobic interactions and induced a looser conformation of tyrosinase. Molecular docking indicated that EGCG and GCG bound to the active center of tyrosinase and interacted with copper ions and key amino acid residues. Molecular dynamics simulation further characterized the structure and property of EGCG/GCG-tyrosinase complex. This study provides novel insights into the mechanism of catechins as tyrosinase inhibitors.
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Affiliation(s)
- Xin Song
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mengting Ni
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ying Zhang
- Division of Accounting, Nanchang University, Nanchang 330047, China
| | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Junhui Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Chen Y, Wang Y, Xu L, Jia Y, Xue Z, Zhang M, Phisalaphong M, Chen H. Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110007] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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