Thermodynamics of radical scavenging effect of deprotonated isoflavones in aqueous solution

Theoretical study on the glycosidic C-C bond cleavage of 3''-oxo-puerarin

Puerarin, daidzein C-glucoside, was known to be biotransformed to daidzein by human intestinal bacteria, which is eventually converted to (S)-equol. The metabolic pathway of puerarin to daidzein by DgpABC of Dorea sp. PUE strain was reported as puerarin (1) → 3''-oxo-puerarin (2) → daidzein (3) + hexose enediolone (C). The second reaction is the cleavage of the glycosidic C-C bond, supposedly through the quinoid intermediate (4). In this work, the glycosidic C-C bond cleavage reaction of 3''-oxo-puerarin (2) was theoretically studied by means of DFT calculation to elucidate chemical reaction mechanism, along with biochemical energetics of puerarin metabolism. It was found that bioenergetics of puerarin metabolism is slightly endergonic by 4.99 kcal/mol, mainly due to the reaction step of hexose enediolone (C) to 3''-oxo-glucose (A). The result implied that there could be additional biochemical reactions for the metabolism of hexose enediolone (C) to overcome the thermodynamic energy barrier of 4.59 kcal/mol. The computational study focused on the C-C bond cleavage of 3''-oxo-puerarin (2) found that formation of the quinoid intermediate (4) was not accessible thermodynamically, rather the reaction was initiated by the deprotonation of 2''C-H proton of 3''-oxo-puerarin (2). The 2''C-dehydro-3''-oxo-puerarin (2a2C) anionic species produced hexose enediolone (C) and 8-dehydro-daidzein anion (3a8), and the latter quickly converted to daidzein through the daidzein anion (3a7). Our study also explains why the reverse reaction of C-glycoside formation from daidzein (3) and hexose enediolone (C) is not feasible.

Theoretical study on the free radical scavenging potency and mechanism of natural coumestans: Roles of substituent, noncovalent interaction and solvent

The free radical scavenging potency and mechanisms of seven representative natural coumestans were systematically evaluated using density functional theory (DFT) approach. Thermodynamic feasibility of different mechanisms was assessed by various physio-chemical descriptors involved in the double (2H⁺/2e^‒) radical-trapping processes. Energy diagram and related transition state structures of the reaction between wedelolactone (WEL) and hydroperoxyl radical were constructed to further uncover the radical-trapping details. Results showed that the studied coumestans prefer to scavenge radicals via formal hydrogen atom transfer (fHAT) mechanism in the gas phase and non-polar environment, whereas sequential proton loss electron transfer (SPLET) is favored in polar media. Moreover, the feasibility of second fHAT and SPLET processes was also revealed. Sequential double proton loss double electron transfer (SdPLdET) mechanism represents the preferred pathway in aqueous solution at physiological pH. Our findings highlight the essential role of ortho-dihydroxyl group, noncovalent interaction and solvents on radical-trapping potency. 4'-OH in D-ring was found to be the most favorable site to trap radical for most of the studied coumestans, whereas 3-OH in A-ring for lucernol (LUN).

Guaiacol oxidation: theoretical insight into thermochemistry of radical processes involving methoxy group demethylation

Guaiacol (2-methoxyphenol) is naturally occurring phenolic compound essential in various research areas. Oxidative transformation of guaiacol can lead to the formation of various products, including 1,3-benzodioxole or ortho-quinone. Therefore, this study is focused on the investigation of the reaction enthalpies of experimentally observed guaiacol oxidation pathways in gas-phase, as well as in non-polar environment and aqueous solution. Corresponding Density Functional Theory (DFT) calculations were carried out using two hybrid functionals (M06-2X and B3LYP-D3). All reaction enthalpies, as well as Gibbs free energies, were also calculated using composite ab initio G4 method. M06-2X and G4 results show mutual agreement and the best accordance with available experimentally determined reaction enthalpies. Obtained Gibbs free reaction energies indicate that formation of ortho-quinone is thermodynamically preferred to formation of 1,3-benzodioxole at 298 K in studied environments. Moreover, all computational methods confirm that the reaction enthalpy of methoxy group demethylation, i.e. O-C bond dissociation enthalpy (BDE), is substantially lower in comparison to the enthalpy of hydrogen atom transfer from phenolic OH group. In the case of phenoxide anion of guaiacol, which can be formed in ionization supporting solvents, O-C BDE shows further significant decrease, exceeding 50 kJ mol^-1, in comparison to parent molecule.HIGHLIGHTSReaction enthalpies and Gibbs free energies of individual steps of guaiacol transformation to 1,3-benzodioxole or ortho-quinone are studied in three environments.M06-2X functional and composite ab initio G4 methods provide reliable O-H and O-C bond dissociation enthalpies.Dissociation enthalpy of methoxy group O-C bond is lower by ca. 100 kJ mol^-1 in comparison to phenolic O-H bond.Phenoxide anion of guaiacol shows substantially lower O-C BDE than parent molecule.

Phenolic acids and their carboxylate anions: Thermodynamics of primary antioxidant action

Phenolic acids represent naturally occurring antioxidants and play important role in free radicals scavenging. In this work, we have studied thermodynamics of the first step of primary antioxidant action for phenolic OH groups of benzoic and cinnamic acid derivatives, and their carboxylate anions. M06-2X/6-311++G(d,p) reaction enthalpies related to Hydrogen Atom Transfer (HAT), Single Electron Transfer - Proton Transfer (SET-PT), and Sequential Proton-Loss Electron-Transfer (SPLET) mechanisms were computed for model non-polar environment (benzene) and aqueous solution. The effect of acid structure on found reaction enthalpies was investigated, as well. For HAT, representing relevant reaction path in both environments, the lowest O-H bond dissociation enthalpies, BDE, were found for sinapic acid (347 kJ mol^-1 in benzene and 337 kJ mol^-1 in water). With two exceptions, carboxylate anions show lower BDEs than parent acids. In aqueous solution, enthalpies of the first step of SPLET from phenolic OH groups are low (135-199 kJ mol^-1). It indicates thermodynamic feasibility of the mechanism for acids, as well as their carboxylate anions. Although enthalpies of electron transfer from dianions formed after successive deprotonations of carboxyl and phenolic groups in water are usually higher than BDEs, differences are within 25 kJ mol^-1. Demethylation of OCH₃ groups may affect radical scavenging activity of studied substances due to O-CH₃ BDE considerably lower (230-269 kJ mol^-1) in comparison to O-H ones.

Exogenous genistein enhances soybean resistance to Xanthomonas axonopodis pv. glycines

BACKGROUND

Xanthomonas axonopodis pv. glycines (Xag) is the causal agent of bacterial pustule disease and results in enormous losses in soybean production. Although isoflavones are known to be involved in soybean resistance against pathogen infection, the effects of exogenous isoflavones on soybean plants remain unexplored.

RESULTS

Irrigation of soybean plants with isoflavone genistein inhibited plant growth for short periods, probably by inhibiting the tyrosine (brassinosteroids) kinase pathway, and increased disease resistance against Xag. The number of lesions was reduced by 59%-63% when applying 50 μg ml-1 genistein. The effects on disease resistance were observed for 15 days after treatment. Genistein also enhanced the disease resistance of soybean against the fungal pathogen Sclerotinia sclerotiorum. Exogenous genistein increased antioxidant capacity, decreased H2 O2 level and promoted the accumulation of phenolics in Xag-infected soybean leaves. Exogenous genistein reduced the amounts of endogenous daidzein, genistein and glycitein and increased the concentration of genistin, which was found to show strong antibacterial activity against the pathogen and to reduce the expression of virulence factor yapH, and flagella formation gene flgK. The expression of several soybean defense genes, such as chalcone isomerase, glutathione S-transferase and 1-aminocyclopropane-1-carboxylate oxidase 1, was upregulated after genistein treatment.

CONCLUSIONS

The effects of exogenous genistein on soybean plants were examined for the first time, revealing new insights into the roles of isoflavones in soybean defense and demonstrating that irrigation with genistein can be a suitable method to induce disease resistance in soybean plants. © 2022 Society of Chemical Industry.

IRMPD Spectroscopy of Bare Monodeprotonated Genistein, an Antioxidant Flavonoid

Genistein is a naturally occurring polyphenol belonging to the family of flavonoids with estrogenic properties and proven antioxidant, anti-inflammatory, and hormonal effects. Genistein and its derivatives are involved in radical scavenging activity by way of mechanisms based on sequential proton-loss electron transfer. In view of this role, a detailed structural characterization of its bare deprotonated form, [geni-H]^-, generated by electrospray ionization, has been performed by tandem mass spectrometry and infrared multiple photon dissociation (IRMPD) spectroscopy in the 800-1800 cm^-1 spectral range. Quantum chemical calculations at the B3LYP/6-311+G(d,p) level of theory were carried out to determine geometries, thermochemical data, and anharmonic vibrational properties of low-lying isomers, enabling to interpret the experimental spectrum. Evidence is gathered that the conjugate base of genistein exists as a single isomeric form, which is deprotonated at the most acidic site (7-OH) and benefits from a strong intramolecular H-bond interaction between 5-OH and the adjacent carbonyl oxygen in the most stable arrangement.

Thermochemistry of antioxidant action of isoflavones and their deprotonated forms in aqueous solution: hydrogen or electron transfer?

Isoflavones possessing several weak acidic hydroxyl groups can undergo successive deprotonations in aqueous solutions. Therefore, their antioxidant properties cannot be ascribed only to the neutral forms but also to corresponding phenoxide anions. It was already confirmed that isoflavones prefer the formation of dianions in aqueous solution. For eight isoflavones and their preferred (poly)deprotonated forms, thermochemistry of hydrogen atom transfer and electron abstraction was studied in terms of corresponding reaction enthalpies, i.e., O—H bond dissociation enthalpies and ionization potentials. Our results clearly indicate that the increase in negative charge causes significant drop in ionization potential and bond dissociation enthalpy. On the other hand, proton affinities show the opposite trend. Thus, it is unfeasible to find a generally valid trend for dianions — corresponding reaction enthalpies strongly depend on the structure of isoflavone, especially on the number/positions of OH groups.