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Xie J, Xiong S, Li Y, Xia B, Li M, Zhang Z, Shi Z, Peng Q, Li C, Lin L, Liao D. Phenolic acids from medicinal and edible homologous plants: a potential anti-inflammatory agent for inflammatory diseases. Front Immunol 2024; 15:1345002. [PMID: 38975345 PMCID: PMC11224438 DOI: 10.3389/fimmu.2024.1345002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 06/10/2024] [Indexed: 07/09/2024] Open
Abstract
Inflammation has been shown to trigger a wide range of chronic diseases, particularly inflammatory diseases. As a result, the focus of research has been on anti-inflammatory drugs and foods. In recent years, the field of medicinal and edible homology (MEH) has developed rapidly in both medical and food sciences, with 95% of MEH being associated with plants. Phenolic acids are a crucial group of natural bioactive substances found in medicinal and edible homologous plants (MEHPs). Their anti-inflammatory activity is significant as they play a vital role in treating several inflammatory diseases. These compounds possess enormous potential for developing anti-inflammatory drugs and functional foods. However, their development is far from satisfactory due to their diverse structure and intricate anti-inflammatory mechanisms. In this review, we summarize the various types, structures, and distribution of MEHP phenolic acids that have been identified as of 2023. We also analyze their anti-inflammatory activity and molecular mechanisms in inflammatory diseases through NF-κB, MAPK, NLRP3, Nrf2, TLRs, and IL-17 pathways. Additionally, we investigate their impact on regulating the composition of the gut microbiota and immune responses. This analysis lays the groundwork for further exploration of the anti-inflammatory structure-activity relationship of MEHP phenolic acids, aiming to inspire structural optimization and deepen our understanding of their mechanism, and provides valuable insights for future research and development in this field.
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Affiliation(s)
- Jingchen Xie
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Suhui Xiong
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yamei Li
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Bohou Xia
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Minjie Li
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Zhimin Zhang
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Zhe Shi
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Qiuxian Peng
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Chun Li
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Limei Lin
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Duanfang Liao
- Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
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Tilley A, McHenry MP, McHenry JA, Solah V, Bayliss K. Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning. Curr Res Food Sci 2023; 7:100623. [PMID: 37954915 PMCID: PMC10637886 DOI: 10.1016/j.crfs.2023.100623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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Affiliation(s)
- Andrew Tilley
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Mark P. McHenry
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Mt Lindesay, 56 McHenry Lane, Scotsdale, 6333, Western Australia, Australia
| | | | - Vicky Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Kirsty Bayliss
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
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Recent Advances of Polyphenol Oxidases in Plants. Molecules 2023; 28:molecules28052158. [PMID: 36903403 PMCID: PMC10004730 DOI: 10.3390/molecules28052158] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/16/2023] [Accepted: 02/20/2023] [Indexed: 03/02/2023] Open
Abstract
Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi. PPO in plants had been summarized several years ago. However, recent advances in studies of PPO in plants are lacking. This review concludes new researches on PPO distribution, structure, molecular weights, optimal temperature, pH, and substrates. And, the transformation of PPO from latent to active state was also discussed. This state shift is a vital reason for elevating PPO activity, but the activation mechanism in plants has not been elucidated. PPO has an important role in plant stress resistance and physiological metabolism. However, the enzymatic browning reaction induced by PPO is a major problem in the production, processing, and storage of fruits and vegetables. Meanwhile, we summarized various new methods that had been invented to decrease enzymatic browning by inhibiting PPO activity. In addition, our manuscript included information on several important biological functions and the transcriptional regulation of PPO in plants. Furthermore, we also prospect some future research areas of PPO and hope they will be useful for future research in plants.
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Ma S, Zheng X, Zhang Y, Zhao S, Yi J, Cai S. Exploring the Promotive Effects and Mechanisms of Different Polyphenolic Extracts from Prinsepia utilis Royle Seed Shell on Tyrosinase. Foods 2022; 11:foods11244015. [PMID: 36553757 PMCID: PMC9777575 DOI: 10.3390/foods11244015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/26/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Prinsepia utilis Royle (P. utilis) is commonly used as a food ingredient and herbal medicine according to folk records, yet little research has been done on the seed shell, a processing waste. The aim of this study was to investigate the distribution of polyphenolic components and the tyrosinase activation activity of different extracts from the seed shell by UHPLC-ESI-HRMS/MS, in vitro tyrosinase activity assay, molecular docking and molecular dynamics. A total of 16 phytochemicals were identified, of which (+)-catechin and (-)-epicatechin were the major polyphenolic compounds. Both the esterified and insoluble bound polyphenols exhibited tyrosinase activation activity, and the esterified polyphenols showed better tyrosinase activation activity. (+)-Catechin and (-)-epicatechin might be the main activators of tyrosinase, both of which may act as substrate to affect tyrosinase activity. By molecular docking and molecular dynamics simulation studies, (+)-catechin and (-)-epicatechin can be efficiently and stably bound to the tyrosinase active site through hydrogen bonds, van der Waals forces and π-bonds. The results of this study may not only provide a scientific basis for exploring P. utilis seed shell as a potential activator of tyrosinase, but also contribute to the high value utilization of P. utilis processing by-products.
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Liu B, Zhou X, Guan H, Pang X, Zhang Z. Purification and Characterization of a Dark Red Skin Related Dimeric Polyphenol Oxidase from Huaniu Apples. Foods 2022; 11:foods11121790. [PMID: 35741987 PMCID: PMC9223062 DOI: 10.3390/foods11121790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/13/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
The distinct dark-red skin of Huaniu apples renders them attractive to customers. However, the mechanism that leads to the development of the color of the fruit is unclear. In this study, we found that compared with red Fuji (a bright-red apple cultivar), Huaniu apples had higher contents of (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-gallocatechin gallate (GCG), and procyanidins (PCs) B2 and C1 in the peel, which implies that the polymerization of the flavanols and PCs may be correlated with the dark-red skin of the fruit. Using EC as a substrate, we purified an enzyme from Huaniu peel. We performed protein sequencing and discovered that the enzyme was a polyphenol oxidase (PPO). The molecular weight of the enzyme was approximately 140 kDa, which we estimated by native-PAGE and SDS-PAGE, while it was 61 kDa by urea-SDS-PAGE, from which we discovered that the PPO was a dimer. We observed the lowest Km value for catechol (0.60 mM), and the best substrate was 4-methylcatechol, with a Vmax of 526.32 U mg−1 protein. EC is a suitable natural substrate, with a Km value of 1.17 mM, and 55.27% of the Vmax/Km of 4-methylcatechol. When we used EC as a substrate, the optimum temperature and pH of the PPO were 25 °C and 5.0, respectively. In summary, we purified a dimeric PPO from Huaniu apples that showed high activity to EC, which might catalyze the polymerization of flavanols and PCs and lead to the dark-red color development of the fruit.
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Affiliation(s)
- Bin Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Xianfang Zhou
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Haiyan Guan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xuequn Pang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Zhaoqi Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruit and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, South China Agricultural University, Guangzhou 510642, China; (B.L.); (X.Z.); (H.G.); (X.P.)
- College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- Correspondence:
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Li L, Du C, Wang L, Lai M, Fan H. Exogenous melatonin improves the resistance to cucumber bacterial angular leaf spot caused by Pseudomonas syringae pv. Lachrymans. PHYSIOLOGIA PLANTARUM 2022; 174:e13724. [PMID: 35611707 DOI: 10.1111/ppl.13724] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/13/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
Pseudomonas syringae pv. Lachrymans (Psl) is a bacterial pathogen that causes cucumber bacterial angular leaf spot (BALS). It is known that melatonin (MT), as a pleiotropic signal molecule, can improve plant stress tolerance, but less information is available about the function of MT on plant resistance to bacteria disease. Here, we investigated the effect of MT on cucumber BALS. Our results show that MT inhibited the bacteria Psl growth significantly in vitro and attenuated cucumber BALS remarkably in vivo. The concentration of bacteria in leaves treated with 0.1 mM MT was approximately 10,000 times reduced at 5 days-post-inoculation (dpi), compared to the control without MT. Transcriptomic analysis showed that 225 differentially expressed genes (DEGs) were induced in leaves after just MT treatment for 3 h. The functions of these DEGs were mainly associated with hormone signal transduction, mitogen-activated protein kinase (MAPK) signaling pathway, and photosynthesis, suggesting that MT could regulate plant growth and induce plant immunity. Moreover, 665 DEGs were induced when leaves were treated with exogenous MT in combination with the bacteria inoculation for 12 h. The functions of these DEGs were much related to plant-pathogen interaction, hormone signal transduction, and amino acids biosynthesis pathways. Many MT-induced DEGs were involved in some distinct signal transduction pathways, such as calmodulin (CaM), polyamines (PAs), nitric oxide (NO), and salicylic acid (SA). The physiological analysis shows that exogenous MT spray reduced the stomatal aperture and enhanced the activities of antioxidant and defense enzymes, which were in consistent with the results of the transcriptome analysis. In addition, MT may function in regulating the metabolic balance between plant growth and defense. In conclusion, our results demonstrate that MT could alleviate the cucumber BALS via inhibiting propagation and invasion of Psl, activating plant signaling, enhancing antioxidative and defense systems, inducing stress-related genes expression, and regulating the plant growth-defense balance.
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Affiliation(s)
- Lele Li
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Changxia Du
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Lu Wang
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Mengxia Lai
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou, Zhejiang, China
| | - Huaifu Fan
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou, Zhejiang, China
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Battistoni B, Salazar J, Vega W, Valderrama-Soto D, Jiménez-Muñoz P, Sepúlveda-González A, Ahumada S, Cho I, Gardana CS, Morales H, Peña-Neira Á, Silva H, Maldonado J, González M, Infante R, Pacheco I. An Upgraded, Highly Saturated Linkage Map of Japanese Plum ( Prunus salicina Lindl.), and Identification of a New Major Locus Controlling the Flavan-3-ol Composition in Fruits. FRONTIERS IN PLANT SCIENCE 2022; 13:805744. [PMID: 35310655 PMCID: PMC8931734 DOI: 10.3389/fpls.2022.805744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Accepted: 01/14/2022] [Indexed: 06/14/2023]
Abstract
Japanese plum fruits are rich in phenolic compounds, such as anthocyanins and flavan-3-ols, whose contents vary significantly among cultivars. Catechin (C) and epicatechin (EC) are flavan-3-ol monomers described in the fruits of this species and are associated with bitterness, astringency, antioxidant capacity, and susceptibility to enzymatic mesocarp browning. In this study, we aimed to identify quantitative trait loci (QTL) associated with the content of flavan-3-ol in Japanese plum fruits. We evaluated the content of C and EC in the mesocarp and exocarp of samples from 79 and 64 seedlings of an F1 progeny (<'98-99' × 'Angeleno'>) in the first and second seasons, respectively. We also constructed improved versions of linkage maps from '98-99' and 'Angeleno,' presently called single-nucleotide polymorphisms (SNPs) after mapping the already available GBS reads to Prunus salicina Lindl. cv. 'Sanyueli' v2.0 reference genome. These data allowed for describing a cluster of QTLs in the cultivar, 'Angeleno,' associated with the flavan-3-ol composition of mesocarp and exocarp, which explain up to 100% of the C/EC ratio. Additionally, we developed a C/EC metabolic marker, which was mapped between the markers with the highest log of odds (LOD) scores detected by the QTL analysis. The C/EC locus was located in the LG1, at an interval spanning 0.70 cM at 108.30-108.90 cM. Our results suggest the presence of a novel major gene controlling the preferential synthesis of C or EC in the Japanese plum fruits. This study is a significant advance in understanding the regulation of synthesizing compounds associated with fruit quality, postharvest, and human health promotion.
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Affiliation(s)
- Benjamín Battistoni
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
- Programa de Doctorado en Ciencias Silvoagropecuarias y Veterinarias, Universidad de Chile, Santiago, Chile
| | - Juan Salazar
- Department of Plant Breeding, Centro de Edafología y Biología Aplicada del Segura, Consejo Superior de Investigaciones Científicas, Murcia, Spain
| | - Wladimir Vega
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Diego Valderrama-Soto
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Pablo Jiménez-Muñoz
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | | | - Sebastián Ahumada
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Isaac Cho
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
| | - Claudio Sebastiano Gardana
- Dipartimento di Scienze per gli Alimenti, la Nutrizione, l’Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Héctor Morales
- Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Álvaro Peña-Neira
- Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Herman Silva
- Departamento de Producción Agrícola, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Jonathan Maldonado
- Departamento de Producción Agrícola, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Mauricio González
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
- Centre for Genomic Regulation (CGR), Santiago, Chile
| | - Rodrigo Infante
- Departamento de Producción Agrícola, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | - Igor Pacheco
- Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
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