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Chowdhury S, Bhuiya S, Haque L, Das S. In-depth investigation of the binding of flavonoid taxifolin with bovine hemoglobin at physiological pH: Spectroscopic and molecular docking studies. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 225:117513. [PMID: 31521000 DOI: 10.1016/j.saa.2019.117513] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 06/10/2023]
Abstract
The use of bioactive flavonoids as drugs has long mesmerized the scientific world. Their small size and planar structure enables them to interact with limitless substrates especially biomolecules. Taxifolin is a flavonoid well known for its anti-oxidizing and metal chelating properties. Its interaction with a few biomolecules has been studied so far to exploit its pharmacological activities. Hemoglobin, an iron containing macromolecule acts as a major carrier protein and is also associated with the occurrence of many diseases. Our present study lays emphasis on the interaction of flavanonol taxifolin with bovine hemoglobin at physiological pH. This was achieved by monitoring the changes in the absorbance, fluorescence, anisotropic, lifetime and circular dichroic spectra. Benesi-Hildebrand plot determined a binding constant value of 20.0 × 103 M-1 at 25 °C. Stern-Volmer quenching studies reveal that the binding is associated with a static mode of quenching. The complexation is thermodynamically favored as indicated by the negative value of enthalpy and positive value of entropy changes seen from the van't Hoff plot. Theoretical DFT calculations were used to find out an optimized geometry and HOMO-LUMO energy gap for taxifolin. Molecular docking studies revealed the location of taxifolin inside the hemoglobin moiety.
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Affiliation(s)
- Susmita Chowdhury
- Biophysical Chemistry Laboratory, Physical Chemistry Section, Department of Chemistry, Jadavpur University, Raja S. C. Mullick Road, Jadavpur, Kolkata 700 032, India
| | - Sutanwi Bhuiya
- Biophysical Chemistry Laboratory, Physical Chemistry Section, Department of Chemistry, Jadavpur University, Raja S. C. Mullick Road, Jadavpur, Kolkata 700 032, India
| | - Lucy Haque
- Biophysical Chemistry Laboratory, Physical Chemistry Section, Department of Chemistry, Jadavpur University, Raja S. C. Mullick Road, Jadavpur, Kolkata 700 032, India
| | - Suman Das
- Biophysical Chemistry Laboratory, Physical Chemistry Section, Department of Chemistry, Jadavpur University, Raja S. C. Mullick Road, Jadavpur, Kolkata 700 032, India.
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Yan Q, Tang X, Zhang B, Wang C, Deng S, Ma X, Wang C, Li D, Huang S, Dong P. Biocatalytic oxidation of flavone analogues mediated by general biocatalysts: horseradish peroxidase and laccase. RSC Adv 2019; 9:13325-13331. [PMID: 35520775 PMCID: PMC9063861 DOI: 10.1039/c9ra00470j] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Accepted: 04/22/2019] [Indexed: 11/21/2022] Open
Abstract
Horseradish peroxidase (HRP) and laccase are well known oxidases, which have been widely applied for the biosynthesis of organic compounds. In the present work, flavone analogues as an important type of bioactive natural product could be oxidized by HRP or laccase, which afforded dimeric and oxidative flavones. All of the flavone analogues usually possessing phenolic groups could be transformed using HRP. However, only flavonols, isoflavones and chalcones with phenolic groups and dihydroxylflavones were effective substrates of laccase. The radical reaction mechanism with the B-ring of flavone analogues as the radical reaction trigger was proposed for the oxidation of flavones. In silico molecular docking analyses for assaying the interaction between flavone analogues and oxidases indicated that the phenolic groups at the B rings of flavones docked into the HEME active pocket of HRP well. Kinetic behaviors of the oxidation for various flavone analogues mediated by HRP or laccase displayed Hill and substrate inhibition kinetic models. Therefore, in the present work, the oxidation of various flavone analogues mediated by HRP or laccase has been successfully characterized, which would be helpful for the preparation of flavone derivatives. HRP and laccase as the oxidases have been applied to catalyze the oxidation of various flavones, and the mechanism has been investigated.![]()
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Zenkevich IG, Pushkareva TI. Oxidation of 4-Isopropylphenol in Aqueous Solutions as a Model for Oxidation of Flavonoids to Form Dimers. Chem Nat Compd 2018. [DOI: 10.1007/s10600-018-2350-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Antioxidant capacity of phenolic compounds on human cell lines as affected by grape-tyrosinase and Botrytis-laccase oxidation. Food Chem 2017; 229:779-789. [DOI: 10.1016/j.foodchem.2017.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2016] [Revised: 02/14/2017] [Accepted: 03/01/2017] [Indexed: 02/07/2023]
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Botta L, Brunori F, Tulimieri A, Piccinino D, Meschini R, Saladino R. Laccase-Mediated Enhancement of the Antioxidant Activity of Propolis and Poplar Bud Exudates. ACS OMEGA 2017; 2:2515-2523. [PMID: 30023668 PMCID: PMC6044900 DOI: 10.1021/acsomega.7b00294] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Accepted: 05/16/2017] [Indexed: 05/08/2023]
Abstract
The treatment of propolis and poplar bud exudates with laccase from Trametes versicolor and 2,2,6,6-tetramethyl-1-piperidinyloxy free radical increased the antioxidant activity, as evaluated by the 2,2'-diphenyl picrylhydrazyl (DPPH)- and t-butyl-OOH-induced DNA breakage comet assay analyses. The effect was highest for shorter reaction times. Propolis showed the highest antioxidant activity in the DPPH test, whereas poplar bud exudates were more active in reducing the t-butyl-OOH-induced lesions in the Chinese hamster ovary cell line. Even if the concentration of polyphenols decreased during the oxidation, the formation of low-molecular-weight phenols phloroglucinol 4 (1,3,5-trihydroxy benzene), hydroquinone 5 (1,4-dihydroxy benzene), and catechol 6 (1,2-dihydroxy benzene), characterized by the radical-scavenging activity, can account for the observed increase in the antioxidant activity.
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De Taeye C, Caullet G, Eyamo Evina VJ, Collin S. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1715-1723. [PMID: 28207258 DOI: 10.1021/acs.jafc.6b05262] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Cocoa is known as an important source of flavan-3-ols, but their fate "from the bean to the bar" is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).
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Affiliation(s)
- Cédric De Taeye
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Gilles Caullet
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Victor Jos Eyamo Evina
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté des Bioingénieurs, Université catholique de Louvain , Croix du Sud, 2 bte L07.05.07, B-1348 Louvain-la-Neuve, Belgium
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Jaufurally AS, Teixeira A, Hollande L, Allais F, Ducrot PH. Optimization of the Laccase-Catalyzed Synthesis of (±)-Syringaresinol and Study of its Thermal and Antiradical Activities. ChemistrySelect 2016. [DOI: 10.1002/slct.201600543] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Abdus S. Jaufurally
- Chaire Agro-Biotechnologies Industrielles (ABI); AgroParisTech; CEBB - 3 rue des Rouges Terres F-51110 Pomacle France
- Institut Jean-Pierre Bourgin, INRA; AgroParisTech, CNRS; Université Paris-Saclay; RD10 F-78026 Versailles Cedex France
| | - Andreia R. S. Teixeira
- Chaire Agro-Biotechnologies Industrielles (ABI); AgroParisTech; CEBB - 3 rue des Rouges Terres F-51110 Pomacle France
- UMR 1145 GENIAL, INRA; AgroParisTech, CNRS; Université Paris-Saclay; 1 avenue des Olympiades F-91744 Massy France
| | - Louis Hollande
- Chaire Agro-Biotechnologies Industrielles (ABI); AgroParisTech; CEBB - 3 rue des Rouges Terres F-51110 Pomacle France
- Institut Jean-Pierre Bourgin, INRA; AgroParisTech, CNRS; Université Paris-Saclay; RD10 F-78026 Versailles Cedex France
| | - Florent Allais
- Chaire Agro-Biotechnologies Industrielles (ABI); AgroParisTech; CEBB - 3 rue des Rouges Terres F-51110 Pomacle France
- UMR 782 GMPA, INRA; AgroParisTech, CNRS; Université Paris-Saclay; Avenue Lucien Brétignières F-78850 Thiverval-Grignon France
| | - Paul-Henri Ducrot
- Institut Jean-Pierre Bourgin, INRA; AgroParisTech, CNRS; Université Paris-Saclay; RD10 F-78026 Versailles Cedex France
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Nkhili E, Loonis M, Mihai S, El Hajji H, Dangles O. Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms. Food Funct 2014; 5:1186-202. [PMID: 24700074 DOI: 10.1039/c4fo00007b] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
In this work, the affinity of common dietary phenols (gallic acid, caffeic acid, catechin, and rutin) for iron and copper ions was quantitatively investigated in neutral phosphate buffer as well as the reactivity of the complexes toward dioxygen. Contrasting behaviors were observed: because of the competing phosphate ions, Fe(III) binding is much slower than Fe(II) binding, which is rapidly followed by autoxidation of Fe(II) into Fe(III). With both ions, O2 consumption and H2O2 production are modest and the phenolic ligands are only slowly oxidized. By contrast, metal-phenol binding is fast with both Cu(I) and Cu(II). With Cu(I), O2 consumption and H2O2 production are very significant and the phenolic ligands are rapidly oxidized into a complex mixture of oligomers. The corresponding mechanism with Cu(II) is hampered by the preliminary rate-determining step of Cu(II) reduction by the phenols. The consequences of these findings for the stability and antioxidant activity of plant phenols are discussed.
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Bernini R, Crisante F, Gentili P, Menta S, Morana F, Pierini M. Unexpected different chemoselectivity in the aerobic oxidation of methylated planar catechin and bent epicatechin derivatives catalysed by the Trametes villosa laccase/1-hydroxybenzotriazole system. RSC Adv 2014. [DOI: 10.1039/c3ra47753c] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Mouls L, Fulcrand H. UPLC-ESI-MS study of the oxidation markers released from tannin depolymerization: toward a better characterization of the tannin evolution over food and beverage processing. JOURNAL OF MASS SPECTROMETRY : JMS 2012; 47:1450-7. [PMID: 23147821 DOI: 10.1002/jms.3098] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Condensed tannins take an important part in the sensory quality of food and beverage. Sensory analyses are usually carried out with various tannin fractions isolated from food or beverage, and their interpretation are limited by the lack of knowledge in the fine and accurate molecular composition of the tannin fractions. Besides, the studies of the chemical reactivity conducted in model solutions with 'simple' flavanols allow a better understanding of their evolution pathways, but they cannot take into account their reactivity as polymers, specifically regarding oxidation. In particular, competition between intramolecular and intermolecular reactions may strongly impact on the tannin structures (size, branching and conformation) and consequently on their properties. An ultra-performance liquid chromatography-mass spectrometry electrospray ionization mass spectrometer analytical method was thus developed in order to identify oxidized tannins generated by autoxidation. Given the difficulties to separate and detect tannins with high DP, samples were depolymerized by chemical depolymerization prior to analysis. Since the linkages created by oxidation are not cleavable in the usual depolymerization conditions (contrarily to the original interflavanic linkages), specific oxidation residues are released from tannins structures after their autoxidation. Oxidation markers of both intermolecular and intramolecular mechanisms have been identified; these are mainly dimers and trimers, more or less oxidized, and some contain additional hydroxyl groups. Furthermore, the nature of the subunits (extension vs terminal) making up these dimers and trimers was clearly established.
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Huvaere K, Sinnaeve B, Van Bocxlaer J, Skibsted LH. Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9261-9272. [PMID: 22889117 DOI: 10.1021/jf301823h] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Flavin mononucleotide (FMN, as a B(2) vitamin model) was shown to induce dimerization of flavonoids (flavanone, apigenin, naringenin, eriodictyol, taxifolin, catechin, kaempferol, luteolin, quercetin, rutin, and seven smaller model phenols studied) as the major photoreaction, when aqueous solutions were exposed to visible light using a new, real-time electrospray ionization mass-spectrometric (ESI-MS) technique supported by LC-MS and MS(2) analysis. Electrophilic intermediates such as transient radical cations, o-quinones, and p-quinone methide were proposed to be involved in the coupling process. The C(3)-OH in flavon-3-ols gave rise to atypical compounds such as a depside or a dioxane-linked dimer. Flavonoid dimers, formed in vegetal extracts added to food during storage in light and for which structures are proprosed based on MS and MS(2), may affect colloidal stability, color, astringency, and antioxidative capacity.
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Affiliation(s)
- Kevin Huvaere
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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The basic antioxidant structure for flavonoid derivatives. J Mol Model 2012; 18:4073-80. [PMID: 22527272 DOI: 10.1007/s00894-012-1397-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2011] [Accepted: 02/29/2012] [Indexed: 12/12/2022]
Abstract
An antioxidant structure-activity study is carried out in this work with ten flavonoid compounds using quantum chemistry calculations with the functional of density theory method. According to the geometry obtained by using the B3LYP/6-31G(d) method, the HOMO, ionization potential, stabilization energies, and spin density distribution showed that the flavonol is the more antioxidant nucleus. The spin density contribution is determinant for the stability of the free radical. The number of resonance structures is related to the π-type electron system. 3-hydroxyflavone is the basic antioxidant structure for the simplified flavonoids studied here. The electron abstraction is more favored in the molecules where ether group and 3-hydroxyl are present, nonetheless 2,3-double bond and carbonyl moiety are facultative.
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Lozano-Sánchez J, Giambanelli E, Quirantes-Piné R, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A. Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11491-11500. [PMID: 21939275 DOI: 10.1021/jf202596q] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Phenolic compounds in extra virgin olive oil (EVOO) have been associated with beneficial effects for health. Indeed, these compounds exert strong antiproliferative effects on many pathological processes, which has stimulated chemical characterization of the large quantities of wastes generated during olive oil production. In this investigation, the potential of byproducts generated during storage of EVOO as a natural source of antioxidant compounds has been evaluated using solid-liquid and liquid-liquid extraction processes followed by rapid resolution liquid chromatography (RRLC) coupled to electrospray time-of-flight and ion trap mass spectrometry (TOF/IT-MS). These wastes contain polyphenols belonging to different classes such as phenolic acids and alcohols, secoiridoids, lignans, and flavones. The relationship between phenolic and derived compounds has been tentatively established on the basis of proposed degradation pathways. Finally, qualitative and quantitative characterizations of solid and aqueous wastes suggest that these byproducts can be considered an important natural source of phenolic compounds, mainly hydroxytyrosol, tyrosol, decarboxymethyl oleuropein aglycone, and luteolin, which, after suitable purification, could be used as food antioxidants or as ingredients in nutraceutical products due to their interesting technological and pharmaceutical properties.
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Affiliation(s)
- Jesus Lozano-Sánchez
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
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Oztekin Y, Yazicigil Z, Ramanaviciene A, Ramanavicius A. Square wave voltammetry based on determination of copper (II) ions by polyluteolin- and polykaempferol-modified electrodes. Talanta 2011; 85:1020-7. [DOI: 10.1016/j.talanta.2011.05.005] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2010] [Revised: 04/30/2011] [Accepted: 05/05/2011] [Indexed: 11/26/2022]
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Cottyn B, Kollmann A, Waffo‐Teguo P, Ducrot P. Rationalization and In Vitro Modeling of the Chemical Mechanisms of the Enzymatic Oxidation of Phenolic Compounds in Planta: From Flavonols and Stilbenoids to Lignins. Chemistry 2011; 17:7282-7. [DOI: 10.1002/chem.201100421] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2011] [Indexed: 12/24/2022]
Affiliation(s)
- Betty Cottyn
- UMR1318 Inra/AgroParisTech, IJPB, Route de Saint‐Cyr 78026 Versailles Cedex (France), Fax: (+33) 130‐83‐31‐19
| | - Albert Kollmann
- UMR1318 Inra/AgroParisTech, IJPB, Route de Saint‐Cyr 78026 Versailles Cedex (France), Fax: (+33) 130‐83‐31‐19
| | - Pierre Waffo‐Teguo
- Groupe d'Etude des Substances Végétales à Activité Biologique, Université de Bordeaux 2, 210 chemin de Leysotte cs 50008, F‐33882 Villenave d'Ornon (France)
| | - Paul‐Henri Ducrot
- UMR1318 Inra/AgroParisTech, IJPB, Route de Saint‐Cyr 78026 Versailles Cedex (France), Fax: (+33) 130‐83‐31‐19
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Monti D, Ottolina G, Carrea G, Riva S. Redox Reactions Catalyzed by Isolated Enzymes. Chem Rev 2011; 111:4111-40. [DOI: 10.1021/cr100334x] [Citation(s) in RCA: 174] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Daniela Monti
- Istituto di Chimica del Riconoscimento Molecolare, C.N.R., Via Mario Bianco 9, 20131 Milano, Italy
| | - Gianluca Ottolina
- Istituto di Chimica del Riconoscimento Molecolare, C.N.R., Via Mario Bianco 9, 20131 Milano, Italy
| | - Giacomo Carrea
- Istituto di Chimica del Riconoscimento Molecolare, C.N.R., Via Mario Bianco 9, 20131 Milano, Italy
| | - Sergio Riva
- Istituto di Chimica del Riconoscimento Molecolare, C.N.R., Via Mario Bianco 9, 20131 Milano, Italy
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Shi X, Li X, Sun Y, Wei W, Yang R, Zhang H, Jin Y. In Vitro Study of the Binding of Taxifolin to Bovine Serum Albumin and the Influence of Common Ions on the Binding. J SOLUTION CHEM 2010. [DOI: 10.1007/s10953-010-9516-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Es-Safi NE, Meudec E, Bouchut C, Fulcrand H, Ducrot PH, Herbette G, Cheynier V. New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4584-4591. [PMID: 18498167 DOI: 10.1021/jf8001872] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Two new colorless phenolic compounds were formed from malvidin 3- O-glucoside incubated in an ethanolic solution. Their structures were characterized by means of one- and two-dimensional NMR analysis and through electrospray ionization-mass spectrometry. As compared to the structure of the initial anthocyanin skeleton, the first new compound showed the presence of two fused five-membered rings replacing the pyran ring and of a carbonyl function on the 2-position. The first five-membered ring was shown to result from the formation of a new linkage between the B ring 6'-position and the C ring 4-position, while the second was a dihydro furan ring with an oxygenated ether linkage between the 8a-position and the 3-position. The second isolated compound was shown to have similar structure with an ethyl ether moiety in the 3-position instead of the glucose moiety. A mechanism explaining the formation of the isolated compounds involving the passage through the chalcone form of the anthocyanin and an oxidation process is proposed.
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Affiliation(s)
- Nour-Eddine Es-Safi
- INRA-UMR Sciences pour l'CEnologie, 2 Place Viala, 34060 Montpellier, France.
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