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Kuhnert N. Children of Nature: Thoughts on Targeted and Untargeted Analytical Approaches to Decipher Polyphenol Reactivity in Food Processing and Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17695-17705. [PMID: 39101581 PMCID: PMC11328182 DOI: 10.1021/acs.jafc.3c09211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/06/2024]
Abstract
Following 25 years of polyphenol research in our laboratory, the astonishing chemical and metabolic reactivity of polyphenols resulting in considerable chemical diversity has emerged as the most remarkable attribute of this class of natural products. To illustrate this concept, we will present selected data from black tea and coffee chemistry. In black tea chemistry, enzymatic fermentation converts six catechin derivatives into an estimated 30 000 different polyphenolic compounds via a process we have termed the oxidative cascade process. In coffee roasting, around 45 chlorogenic acids are converted into an estimated 250 novel derivatives following a series of diverse chemical transformations. Following ingestion by humans, these dietary polyphenols, whether genuine secondary metabolites or food processing products, encounter the microorganisms of the gut microbiota, converting them into a myriad of novel structures. In the case of coffee, only two out of 250 chlorogenic acids are absorbed intact, with most others being subject to gut microbial metabolism. Modern mass spectrometry (MS) has been key in unravelling the true complexity of polyphenols subjected to food processing and metabolism. We will accompany this assay with a short overview on analytical strategies developed, including ultrahigh-resolution MS, tandem MS, multivariate statistics, and molecular networking that allow an insight into the fascinating chemical processes surrounding dietary polyphenols. Finally, experimental results studying biological activity of polyphenols will be presented and discussed, highlighting a general promiscuity of this class of compounds associated with nonselective protein binding leading to loss of enzymatic function, another noteworthy general property of many dietary polyphenols frequently overlooked.
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Affiliation(s)
- Nikolai Kuhnert
- School of Science, Constructor University, Campusring 8, 28759 Bremen, Germany
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2
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Xing M, Xie F, Wang G, Yuan C, Huang S, Zhou T, Song Z, Ai L. The inhibitory effects of free and bound phenolics from Phyllanthus emblica Linn. on α-amylase: a comparison study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39132987 DOI: 10.1002/jsfa.13796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 07/14/2024] [Accepted: 07/22/2024] [Indexed: 08/13/2024]
Abstract
BACKGROUND Phyllanthus emblica Linn. (PE) is rich in polyphenols, which can be categorized into free and bound phenolics (PEFP and PEBP). This study evaluated the inhibitory effect of PEFB and PEBP on α-amylase for the first time. The mechanism of the inhibition effect of PEFP and PEBP on α-amylase was investigated by enzyme inhibition kinetics, multispectral analysis, thermodynamics, and molecular docking. RESULTS Free and bound phenolics inhibited α-amylase activity effectively in a mixed type of inhibition. Fluorescence quenching and thermodynamic analyses showed that the binding of PEFP and PEBP to α-amylase occurred through a static quenching process (Kq = 6.94 × 10¹² and 5.74 × 10¹² L mol-1 s-1), which was accompanied by a redshift (λem from 343 to 347 nm), leading to a change in the microenvironment. This process was found to be a spontaneous exothermic reaction (ΔG < 0). Circular dichroism (CD) analysis confirms that the secondary structure of α-amylase was altered, in particular a decrease in α-helixes and an increase in random coils. Molecular docking studies showed that PEFP and PEBP interacted with α-amylase through hydrogen bonding and hydrophobic interactions. CONCLUSION The present study provides valuable insights into the mechanism of action of PEFP and PEBP on α-amylase, which will provide a theoretical basis for their possible use as novel natural α-amylase inhibitors. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mingxia Xing
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Chunmei Yuan
- Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan Maoduoli Group Food Co., Ltd., Yuxi, China
| | - Siyan Huang
- Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan Maoduoli Group Food Co., Ltd., Yuxi, China
| | - Tingrun Zhou
- Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan Maoduoli Group Food Co., Ltd., Yuxi, China
| | - Zibo Song
- Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan Maoduoli Group Food Co., Ltd., Yuxi, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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3
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Sillanpää M, Engström MT, Tähtinen P, Green RJ, Käpylä J, Näreaho A, Karonen M. Exploring the Interactions between Plant Proanthocyanidins and Thiabendazole: Insights from Isothermal Titration Calorimetry. Molecules 2024; 29:3492. [PMID: 39124899 PMCID: PMC11313799 DOI: 10.3390/molecules29153492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/01/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
Anthelmintic resistance in gastrointestinal nematodes produces substantial challenges to agriculture, and new strategies for nematode control in livestock animals are called for. Natural compounds, including tannins, with proven anthelmintic activity could be a functional option as structurally diverse complementary compounds to be used alongside commercial anthelmintics. However, the dual use of two anthelmintic components requires an understanding of the pharmacological effects of the combination, while information concerning the interactions between plant-based polyphenols and commercial anthelmintics is scarce. We studied the direct interactions of proanthocyanidins (PAs, syn. condensed tannins) and a commercial anthelmintic thiabendazole, as a model substance of benzimidazoles, by isothermal titration calorimetry (ITC). Our results show evidence of a direct interaction of an exothermic nature with observed enthalpy changes ranging from 0 to -30 kJ/mol. The strength of the interaction between PAs and thiabendazole is mediated by structural characteristics of the PAs with the strongest positive correlation originating from the presence of galloyl groups and the increased degree of polymerization.
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Affiliation(s)
- Mimosa Sillanpää
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland; (P.T.); (M.K.)
| | | | - Petri Tähtinen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland; (P.T.); (M.K.)
| | - Rebecca J. Green
- School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O. Box 224, Reading RG6 6AP, UK;
| | - Jarmo Käpylä
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland;
| | - Anu Näreaho
- Department of Veterinary Biosciences, University of Helsinki, FI-00014 Helsinki, Finland;
| | - Maarit Karonen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland; (P.T.); (M.K.)
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4
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Jain A, Kishore N. Glycation and drug binding by serum albumin. VITAMINS AND HORMONES 2024; 125:89-115. [PMID: 38997173 DOI: 10.1016/bs.vh.2023.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/14/2024]
Abstract
Accumulation of glycation products in patients with hyperglycaemic conditions can lead to their reaction with the proteins in the human system such as serum albumin, haemoglobin, insulin, plasma lipoproteins, lens proteins and collagen among others which have important biological functions. Therefore, it is important to understand if glycation of these proteins affects their normal action not only qualitatively, but also importantly quantitatively. Glycation of human serum albumin can easily be carried out over period of weeks and its drug transportability may be examined, in addition to characterisation of the amadori products. A combination of ultrasensitive isothermal titration calorimetry, differential scanning calorimetry, spectroscopy and chromatography provides structure-property-energetics correlations which are important to obtain mechanistic aspects of drug recognition, conformation of the protein, and role of amadori products under conditions of glycation. The role of advance glycation end products is important in recognition of antidiabetic drugs. Further, the extent of glycation of the protein and its implication on drug transportability investigated by direct calorimetric methods enables unravelling mechanistic insights into role of functionality on drug molecules in the binding process, and hinderance in the recognition process, if any, as a result of glycation. It is possible that the drug binding ability of the protein under glycation conditions may not be adversely affected, or may even lead to strengthened ability. Rigorous studies on such systems with diverse functionality on the drug molecules is required which is essential in deriving guidelines for improvements in the existing drugs or in the synthesis of new molecular entities directed towards addressing diabetic conditions.
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Affiliation(s)
- Anu Jain
- Department of Chemistry, Indian Institute of Technology Bombay, Mumbai, India
| | - Nand Kishore
- Department of Chemistry, Indian Institute of Technology Bombay, Mumbai, India.
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5
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Zhang L, Guan Q, Jiang J, Khan MS. Tannin complexation with metal ions and its implication on human health, environment and industry: An overview. Int J Biol Macromol 2023; 253:127485. [PMID: 37863140 DOI: 10.1016/j.ijbiomac.2023.127485] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/03/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
Tannins, also known as plant polyphenols (PPs), are secondary metabolites widely existing in higher plants and are a kind of natural renewable resource with wide distribution, variety and quantity. Tannin has become an important class of fine chemicals due to the easily modified molecular structure and the properties of antibacterial and antioxidant, combining with protein and complexing with metal ion. Besides being used for tanning leather, tannins are also widely used in wood adhesive, concrete water-reducing agents, oil drilling fluid viscosity-reducing agents, pharmaceutical, mineral processing, water treatment, gas desulfurization, metal anticorrosion, wood anticorrosion, printing and dyeing, liquor clarification, oil antioxidant, daily chemical products and other products preparation. There are two groups of tannins: condensed tannins (CTs) (flavonoid-derived proanthocyanidins) and hydrolysable tannins (HTs) (gallic acid ester-derived). Tannins can form complexes with metals through the ortho-dihydroxyphenolic group(s), especially with transition metals. The structure-activity relationships, stoichiometry, and origin of the insolubility of which were emphasized. Furthermore, this paper proposed an in-depth discussion of the associations of tannins-metal complexes in human health, environment and industries.
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Affiliation(s)
- Liangliang Zhang
- Academy of Advanced Carbon Conversion Technology, Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China.
| | - Qinhao Guan
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Jianchun Jiang
- Academy of Advanced Carbon Conversion Technology, Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China; Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
| | - Mohd Shahnawaz Khan
- Department of Biochemistry, King Saud University, Riyadh 11451, Saudi Arabia
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Vanhakylä S, Salminen JP. Mass Spectrometric Fingerprint Mapping Reveals Species-Specific Differences in Plant Polyphenols and Related Bioactivities. Molecules 2023; 28:6388. [PMID: 37687216 PMCID: PMC10490256 DOI: 10.3390/molecules28176388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
Plant species show large variation in the composition and content of their tannins and other polyphenols. These large metabolites are not easy to measure accurately, but they are important factors for species bioactivity and chemotaxonomy. Here, we used an automated group-specific UHPLC-DAD-MS/MS tool to detect and quantify eight most common polyphenol groups in 31 chemically diverse plant species representing many types of growth forms and evolutionary ages. Ten replicate plants were used for each species and two polyphenol-related bioactivities, i.e., protein precipitation capacity and oxidative activity were measured in all samples as well. By the help of a novel 2D fingerprint mapping tool we were able to visualize the qualitative and quantitative differences between the species in hydrolysable tannins (galloyl and hexahydroxydiphenoyl derivatives), proanthocyanidins (procyanidins and prodelphinidins), flavonols (kaempferol, quercetin and myricetin derivatives) and quinic acid derivatives together with the two bioactivities. The highest oxidative activities were found with species containing ellagitannins (e.g., Quercus robur, Geranium sylvaticum, Lythrum salicaria and Chamaenerion angustifolium) or prodelphinidin-rich proanthocyanidins (e.g., Ribes alpinum, Salix phylicifolia and Lysimachia vulgaris). The best species with high protein precipitation capacity were rich in gallotannins (Acer platanoides and Paeonia lactiflora) or oligomeric ellagitannins (e.g., Comarum palustre, Lythrum salicaria and Chamaenerion angustifolium). These types of tools could prove their use in many types of screening experiments and might reveal even unusually active polyphenol types directly from the crude plant extracts.
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Affiliation(s)
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland;
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7
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Suominen E, Savila S, Sillanpää M, Damlin P, Karonen M. Affinity of Tannins to Cellulose: A Chromatographic Tool for Revealing Structure-Activity Patterns. Molecules 2023; 28:5370. [PMID: 37513244 PMCID: PMC10384774 DOI: 10.3390/molecules28145370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/28/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Food, feed and beverage processing brings tannins into contact with macromolecules, such as proteins and polysaccharides, leading to different chemical and physical interactions. The interactions of tannins with proteins are well known but less is known about the affinity of tannins to polysaccharides. We used bacterial cellulose from nata de coco as a model compound to investigate how tannins and cellulose interact by adsorption measurements using UPLC-DAD. We also explored how the structure of tannins influences these interactions. The model tannins included nine individual structurally different hydrolysable tannins (HTs) and eight well-defined proanthocyanidin (PA) fractions with different monomeric units, mean degree of polymerization and both A- and B-type linkages. Tannins were found to have both strong and weak interactions with bacterial cellulose, depending on the exact structure of the tannin. For HTs, the main structural features affecting the interactions were the structural flexibility of the HT molecule and the number of free galloyl groups. For PAs, prodelphinidins were found to have a higher affinity to cellulose than procyanidins. Similarly to HTs, the presence of free galloyl groups in galloylated PAs and the flexibility of the PA molecule led to a stronger interaction. Adsorption measurements by UPLC-DAD proved to be a sensitive and rapid tool to evaluate the affinity of tannins to cellulose.
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Affiliation(s)
- Essi Suominen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Santeri Savila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Mimosa Sillanpää
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Pia Damlin
- Materials Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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8
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Sillanpää M, Engström MT, Tähtinen P, Green RJ, Käpylä J, Näreaho A, Karonen M. Tannins Can Have Direct Interactions with Anthelmintics: Investigations by Isothermal Titration Calorimetry. Molecules 2023; 28:5261. [PMID: 37446937 DOI: 10.3390/molecules28135261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Plant tannins are known for their anthelmintic and antiparasitic activities and have been increasingly studied to battle the ever-growing problem of anthelmintic resistance. While tannins have been shown to exhibit these activities on their own, one approach would be to use them as complementary nutrients alongside commercial anthelmintics. So far, research on the interactions between tannins and anthelmintics is limited, and few studies have reported both synergistic and antagonistic effects depending on the type of tannin and the method used. These interactions could either strengthen or weaken the efficacy of commercial anthelmintics, especially if tannin-rich diets are combined with anthelmintics used as oral drenches. To study these interactions, a series of hydrolysable tannins (HTs) was selected, and their direct interactions with thiabendazole (TBZ) were evaluated by isothermal titration calorimetry (ITC), which allowed the detection of the exothermic interaction but also the roles and significances of different structural features of HTs in these interactions. Our results show that HTs can have a direct interaction with the benzimidazole anthelmintic TBZ and that the interaction is strengthened by increasing the number of free galloyl groups and the overall molecular flexibility of HTs.
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Affiliation(s)
- Mimosa Sillanpää
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Marica T Engström
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Petri Tähtinen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O. Box 224, Reading RG6 6AP, UK
| | - Jarmo Käpylä
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Anu Näreaho
- Department of Veterinary Biosciences, University of Helsinki, FI-00014 Helsinki, Finland
| | - Maarit Karonen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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Wang X, Yang Z, Shen S, Ji X, Chen F, Liao X, Zhang H, Zhang Y. Inhibitory effects of chlorophylls and its derivative on starch digestion in vitro. Food Chem 2023; 413:135377. [PMID: 36773358 DOI: 10.1016/j.foodchem.2022.135377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/03/2023]
Abstract
Chlorophylls (Chls) have been shown to help regulate blood glucose levels. In this study, the effects of Chls and its derivative, pheophytin a (Phe a), on starch digestion in vitro were investigated. Chls significantly decreased starch hydrolysis while increasing resistant starch content (p < 0.05). SEM revealed that Chls either existed in free form or was absorbed and embedded on the surface of starch granules. Spectroscopic analysis and molecular docking demonstrated that Chls had a dual effect: (1) the phytol chain of Chls formed a double helix structure with starch, which may hinder the starch-enzyme contacts; and (2) the porphyrin ring of Chls interacted with amino acid residues of α-amylase and α-glucosidase to change the characteristics of enzymes, thereby inhibiting their activities. The investigation may serve as motivation for developing healthful starchy foods rich in Chls and enhancing the selection of foods for diabetics and hyperglycemias.
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Affiliation(s)
- Xiao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Zhaotian Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Suxia Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xingyu Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China
| | - Haifeng Zhang
- BGI Precision Nutrition (Shenzhen) Technology Co., Ltd, Shenzhen 518083, China
| | - Yan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China; Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China.
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Zhang L, Guan Q, Zhang H, Tang L. Effect of Metal Ions on the Interaction of Condensed Tannins with Protein. Foods 2023; 12:foods12040829. [PMID: 36832905 PMCID: PMC9957110 DOI: 10.3390/foods12040829] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/09/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
A quantitative analysis of the precipitate effects of metal ions (Al3+, Fe2+, Cu2+, Zn2+) by bovine serum albumin (BSA) on two condensed tannins (CT) from sorghum and plum was presented in this study. The results showed that adding metal ions enhanced the precipitation of proteins by CT, depending on the type and concentration of the metal ions used in the reaction system. The presence of metal ions and precipitation results on the CT-protein complex showed that Al3+ and Fe2+ had a higher binding ability with CT and a weaker influence on the precipitation of the CT-protein complex than Cu2+ and Zn2+. However, when the initial reaction solution contained excessive amounts of BSA, the extra addition of metal ions had no significant effect on the amount of BSA precipitation. Reversely, adding Cu2+ or Zn2+ into the reaction solution increased the amount of precipitated BSA when the amount of CT was excessive. In addition, the amounts of CT from plum, rather than sorghum, generated more protein precipitate in the presence of Cu2+ or Zn2+, which may be due to the different binding modes between the metal ion and the CT-BSA complex. This study also proposed a model of the interaction between the metal ion and the CT-protein precipitate.
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Affiliation(s)
- Liangliang Zhang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- Institute of Chemical Industry of Forest Products, CAF, Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Correspondence: ; Tel.: +86-592-6167377
| | - Qinhao Guan
- Institute of Chemical Industry of Forest Products, CAF, Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - He Zhang
- Institute of Biomedical Health Technology and Engineering, Shenzhen Bay Laboratory, Shenzhen 518107, China
| | - Lihua Tang
- Institute of Chemical Industry of Forest Products, CAF, Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
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11
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Zhang J, Li S, Liu X, Sun L. Inconsistency between polyphenol-enzyme binding interactions and enzyme inhibition: Galloyl moiety decreases amyloglucosidase inhibition of catechins. Food Res Int 2023; 163:112155. [PMID: 36596106 DOI: 10.1016/j.foodres.2022.112155] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 10/31/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Inhibiting carbohydrate-hydrolyzing enzymes has been considered as an effective approach for controlling starch digestion and postprandial blood glucose level. α-Amylase and amyloglucosidase (AMG) are commonly applied in analysis of starch digestion behaviour. Catechins have been shown with the inhibiting effects on α-amylase. However, the inhibitory activity of catechins against AMG needs to be further studied. Therefore, AMG inhibition of 8 catechins and the mechanisms were studied in this work through substrate depletion, inhibition kinetics, molecular docking, fluorescence quenching, differential scanning calorimetry, and isothermal titration calorimetry. The inhibitory activity of catechins with galloyl moiety (CGMs) was found to be lower than the corresponding catechins without the moiety (Cs). All catechins were anti-competitive inhibitors, indicating that they tended to bind with AMG-starch complex in the digestion system, rather than with AMG directly. Interestingly, CGMs had higher quenching effects on AMG fluorescence than Cs, due to the additional π-stacking between aromatic rings of GM and AMG fluorophores. Also, CGMs had a higher binding affinity to AMG, due to the tendency of GM to AMG active site, although the affinity was much weaker than that of starch to AMG. Besides, catechins did not affect AMG thermostability. Therefore, there was an inconsistency between catechins-AMG binding interactions and the enzyme inhibition because the predominant sites for catechins binding were the non-active sites on AMG-starch complex, rather than the enzyme active ones. Conclusively, inhibition mode should also be considered when evaluating the inhibitory activity of a polyphenol based on the polyphenol-enzyme binding affinity.
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Affiliation(s)
- Jifan Zhang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Shuangshuang Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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12
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Engström MT, Virtanen V, Salminen JP. Influence of the Hydrolyzable Tannin Structure on the Characteristics of Insoluble Hydrolyzable Tannin-Protein Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13036-13048. [PMID: 35708502 PMCID: PMC9585579 DOI: 10.1021/acs.jafc.2c01765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Precipitation of bovine serum albumin (BSA) by 21 hydrolyzable tannins (HTs) and the characteristics of the insoluble complexes were studied stoichiometrically by ultra-performance liquid chromatography. With regard to HT monomers, the protein precipitation and the characteristic of the formed precipitates were unique for each studied HT and depended upon the functional groups present in the structures. The monomeric units comprising the oligomers formed the functional units important for the protein precipitation capacity, and small structural differences among the monomer units were less important than the overall oligomer size and flexibility. In addition, the greater tendency of certain HTs to form insoluble complexes when mixed with BSA was partially linked to the higher self-association and consequent stronger cooperative binding of these HTs with BSA.
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13
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Karonen M. Insights into Polyphenol-Lipid Interactions: Chemical Methods, Molecular Aspects and Their Effects on Membrane Structures. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11141809. [PMID: 35890443 PMCID: PMC9317924 DOI: 10.3390/plants11141809] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 05/12/2023]
Abstract
Plant polyphenols have many potential applications, for example, in the fields of chemical ecology and human and animal health and nutrition. These biological benefits are related to their bioavailability, bioaccessibility and interactions with other biomolecules, such as proteins, lipids, fibers and amino acids. Polyphenol-protein interactions are well-studied, but less is known about their interactions with lipids and cell membranes. However, the affinity of polyphenols for lipid bilayers partially determines their biological activity and is also important from the usability perspective. The polyphenol-lipid interactions can be studied with several chemical tools including, among others, partition coefficient measurements, calorimetric methods, spectroscopic techniques and molecular dynamics simulation. Polyphenols can variably interact with and penetrate lipid bilayers depending on the structures and concentrations of the polyphenols, the compositions of the lipids and the ambient conditions and factors. Polyphenol penetrating the lipid bilayer can perturb and cause changes in its structure and biophysical properties. The current studies have used structurally different polyphenols, diverse model lipids and various measuring techniques. This approach provides detailed information on polyphenol-lipid interactions, but there is much variability, and the results may even be contradictory, for example, in relation to the locations and orientations of the polyphenols in the lipid bilayers. Nevertheless, by using well-characterized model polyphenols and lipids systematically and combining the results obtained with several techniques within a study, it is possible to create a good overall picture of these fascinating interactions.
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Affiliation(s)
- Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, 20014 Turku, Finland
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14
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Virtanen V, Green RJ, Karonen M. Interactions between Hydrolysable Tannins and Lipid Vesicles from Escherichia coli with Isothermal Titration Calorimetry. Molecules 2022; 27:molecules27103204. [PMID: 35630681 PMCID: PMC9146631 DOI: 10.3390/molecules27103204] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
Isothermal titration calorimetry (ITC) was used to study the interactions between hydrolysable tannins (HTs) and lipid vesicles prepared from a phospholipid extract of Escherichia coli (E. coli). A group of 24 structurally different HTs was selected, and structural differences affecting their affinities to interact with lipid vesicles in aqueous buffered media were identified. In general, the interactions between HTs and lipid vesicles were exothermic in nature, and ITC as a technique functioned well in the screening of HTs for their affinity for lipids. Most notably, the galloyl moiety, the structural flexibility of the entire tannin structure, the hydrophobicity of the tannin, and higher molecular weight were observed to be important for the stronger interactions with the lipids. The strongest interactions with lipids were observed for rugosins D and G. It was also observed that some HTs with moderate hydrophobicities, such as geraniin, chebulagic acid, and chebulinic acid, did not have any detectable interactions with the lipid vesicles, suggesting that a hydrophobic structure alone does not guarantee an affinity for lipids.
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Affiliation(s)
- Valtteri Virtanen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O. Box 224, Reading RG6 6AP, UK
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
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15
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Guan L, Long H, Ren F, Li Y, Zhang H. A Structure—Activity Relationship Study of the Inhibition of α-Amylase by Benzoic Acid and Its Derivatives. Nutrients 2022; 14:nu14091931. [PMID: 35565898 PMCID: PMC9102017 DOI: 10.3390/nu14091931] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/24/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Phenolic acids are widely found in fruits and vegetables. The inhibitory effect of phenolic acids on α-amylase, a key enzyme for starch digestion, has attracted the attention of researchers. To further investigate the effects of different substituents on the benzene ring of phenolic acid on the inhibition of α-amylase activity, in vitro experiments and molecular docking were used. The structure-activity relationships of 17 phenolic acids with benzoic acid as the parent nucleus were analyzed by determining their half inhibitory concentration (IC50) toward α-amylase. The results showed that 2,3,4-trihydroxybenzoic acid had the strongest inhibitory effect on α-amylase with an IC50 value of 17.30 ± 0.73 mM. According to the structure-activity analysis, the hydroxyl group at the 2-position on the benzene ring had a strong positive effect on the inhibitory activity of α-amylase, while methoxylation at the 2-position and hydroxylation at the 5-position had a negative effect. Molecular docking revealed that hydrogen bonding and hydrophobic interactions were involved in the inhibition, with hydrogen bonding being the primary force. These findings provide a more comprehensive understanding of phenolic acids as inhibitors of α-amylase and provide new ideas for the design of dietary formulations for diabetic patients.
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Affiliation(s)
- Lei Guan
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.G.); (H.L.)
| | - Haoyuan Long
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.G.); (H.L.)
| | - Fazheng Ren
- Department of Nutrition and Health, China Agricultural University, Beijing 100094, China; (F.R.); (Y.L.)
| | - Yixuan Li
- Department of Nutrition and Health, China Agricultural University, Beijing 100094, China; (F.R.); (Y.L.)
| | - Hao Zhang
- Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (L.G.); (H.L.)
- Department of Nutrition and Health, China Agricultural University, Beijing 100094, China; (F.R.); (Y.L.)
- Correspondence: ; Tel./Fax: +86-10-62736344
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16
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Zhu S, Li J, Li W, Li S, Yang X, Liu X, Sun L. Enzymic catalyzing affinity to substrate affects inhibitor-enzyme binding interactions: Inhibition behaviors of EGCG against starch digestion by individual and co-existing α-amylase and amyloglucosidase. Food Chem 2022; 388:133047. [PMID: 35483290 DOI: 10.1016/j.foodchem.2022.133047] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 03/11/2022] [Accepted: 04/20/2022] [Indexed: 02/09/2023]
Abstract
The inhibition of (-)-epigallocatechin-gallate (EGCG) against starch digestion by α-amylase (AA), amyloglucosidase (AMG) and co-existing enzymes (AA/AMG) were comparatively studied. EGCG inhibited AA only at slowly-digestible-starch (SDS) phase. This resulted from high catalytic efficiency of AA for rapidly-digestible-starch (RDS), counteracting the inhibition at this phase. EGCG inhibited AMG and AA/AMG during whole process. At RDS phase, the catalytic velocity of AMG was always higher than AA/AMG because of an antagonistic effect of two enzymes. However, at SDS phase with EGCG, the catalytic velocity of AA/AMG was higher than AMG. This is because binding of EGCG with both enzymes caused more unbound AMG that generated more glucose in co-existing AA/AMG than AMG. Although EGCG-AA binding affinity was higher than EGCG-AMG, competitive inhibition of EGCG against AA was weaker than AMG, indicating relatively higher binding/catalyzing affinity of AA to starch significantly weakened EGCG-AA binding due to competitive relationship between starch and EGCG.
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Affiliation(s)
- Shengnan Zhu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Jing Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Wenyue Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Shuangshuang Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xi Yang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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17
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Li S, Wu W, Li J, Zhu S, Yang X, Sun L. α-Amylase Changed the Catalytic Behaviors of Amyloglucosidase Regarding Starch Digestion Both in the Absence and Presence of Tannic Acid. Front Nutr 2022; 9:817039. [PMID: 35495955 PMCID: PMC9043763 DOI: 10.3389/fnut.2022.817039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 03/01/2022] [Indexed: 11/13/2022] Open
Abstract
The courses of starch digestion with individual α-amylase (AA), amyloglucosidase (AMG), and AA/AMG bi-enzyme system were performed and analyzed by first-order-reaction equations in the absence and presence of tannic acid (TA). An antagonistic effect between AA and AMG occurred at the digestion phase of readily-digestible starch due to the higher catalytic efficiency of AMG for starchy-substrates with more complex structures. This effect caused a faster rate of glucose production with AMG than with AA/AMG bi-enzyme system at this phase both in the absence and presence of TA. TA had a higher binding affinity to AA than to AMG as accessed by several methods, such as inhibition kinetics, fluorescence quenching, isothermal titration calorimetry (ITC), and molecular docking. Besides, differential scanning calorimetry (DSC) indicated that the change in the thermal and structural stabilities of enzymes in the presence of TA was related to the enzyme residues involved in binding with TA, rather than the inhibitory effects of TA. The binding characters of TA to both enzymes resulted in more “free” AMG without TA binding in AA/AMG bi-enzyme system than that in individual AMG. This binding property caused more and faster rate of glucose production at the digestion phase of slowly digestible starch (SDS) in the bi-enzyme system.
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Zhang L, Zhang H, Tang L, Hu X, Xu M. Isolation, Characterization, Antioxidant Activity, Metal-Chelating Activity, and Protein-Precipitating Capacity of Condensed Tannins from Plum ( Prunus salicina) Fruit. Antioxidants (Basel) 2022; 11:antiox11040714. [PMID: 35453400 PMCID: PMC9030958 DOI: 10.3390/antiox11040714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 12/10/2022] Open
Abstract
The type of polymeric condensed tannins from plum fruit (Prunus salicina) (PCT), the degree of polymerization and the distribution of polymers were characterized by MALDI-TOF MS and NMR spectroscopy. The metal-binding capacity of PCT with five metal ions (Cu2+, Zn2+, Al3+, Fe2+, and Fe3+) was characterized by a fluorescence quenching method. The results demonstrated the following: epicatechin was the basic unit occurring in PCT, and A-type and B-type linkages were the most common between the structural units of the polymers. The PCT have a strong antioxidant activity, which is comparable with that of the synthetic antioxidant BHA. The quenching mechanism of the PCT’s fluorescence intensity by Zn2+, Cu2+, and Al3+ was different from that of Fe3+ and Fe2+. Fe3+, Al3+ and Fe2+ had much higher affinities for the PCT than Zn2+ and Cu2+. A simple UV-Vis spectra method was developed to determine the protein-precipitating capacity of tannins. Bovine serum albumin (BSA) was effectively precipitated by tannins isolated from plum fruits, Chinese gallnut, sorghum grain, and Platycarya strobilacea at pH values between 4.5 and 5.0. A statistically significant linear relationship (p < 0.0001 or p < 0.0003) existed between the amount of tannin−protein complex formed and the amount of tannins added to the reaction mixture. The slopes of these lines indicated the protein-precipitating capacity of tannins.
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Affiliation(s)
- Liangliang Zhang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (H.Z.); (L.T.); (X.H.); (M.X.)
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
- Correspondence: ; Tel.: +86-25-8548-2463
| | - He Zhang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (H.Z.); (L.T.); (X.H.); (M.X.)
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Lihua Tang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (H.Z.); (L.T.); (X.H.); (M.X.)
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xinyu Hu
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (H.Z.); (L.T.); (X.H.); (M.X.)
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Man Xu
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (H.Z.); (L.T.); (X.H.); (M.X.)
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
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19
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Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor. Food Chem 2022; 371:131278. [PMID: 34808763 DOI: 10.1016/j.foodchem.2021.131278] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/15/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022]
Abstract
α-Amylase inhibition of chlorogenic acid (CHA) and its component moieties including quinic acid (QA) and caffeic acid (CA) were characterized by IC50, inhibition kinetics, fluorescence quenching, isothermal titration calorimetry, differential scanning calorimetry and molecular docking. QA was found with the highest inhibitory activity in a competitive-mode, and caffeoyl substitution significantly decreased its inhibition but maintained inhibition type. Interestingly, QA hardly quenched α-amylase fluorescence, while CA quenched that significantly without inhibitory activity. This resulted from lack of aromatic ring in QA that can form π-conjugation with α-amylase fluorescent residues. Besides, the binding constant of QA with α-amylase was higher than CHA. Additionally, QA and CA decreased but CHA remained α-amylase thermal stability, indicating that change in α-amylase spatial structure was related with enzyme residue sites involved in interactions with inhibitors, instead of with inhibition effect. Conclusively, caffeoyl substitution decreased α-amylase inhibition of QA through reducing its binding affinity to the enzyme.
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20
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Xie Z, Wang M, Deng Y, Li J, Li J, Pang W, Xie L, Jiang D, Huang Z, He T, Yang G. Acute toxicity of eucalyptus leachate tannins to zebrafish and the mitigation effect of Fe 3+ on tannin toxicity. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 229:113077. [PMID: 34915221 DOI: 10.1016/j.ecoenv.2021.113077] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 06/14/2023]
Abstract
Fish ponds polluted by the black water of eucalyptus forests (formed by the complexation of eucalyptus tannins with Fe3+) have experienced fish deaths. However, the toxicity of the components of black water is still unclear. To study the acute toxicities of eucalyptus leachate tannins to fish, their changes in the presence of Fe3+, and the underlying mechanisms, the static bioassay test method was adopted for acute exposure testing of zebrafish. Zebrafish were exposed to three kinds of tannins, namely, tannic acid (TA), epigallocatechin gallate (EGCG) and tannins from fresh eucalyptus leaf leacheate (TFL), and to solutions of these tannins with different molar ratios of Fe3+, under both no-aeration and aeration conditions. The results showed that the 48 h LC50 values of TA, EGCG and TFL were respectively 92, 47, and 186 mg·L-1, under no aeration, and 171, 86, and 452 mg·L-1 under aeration. When Fe3+ at 2, 1, and 6 times the molar amount of tannin was added to LC100 solutions of TA, EGCG and TFL, zebrafish mortality in 24 h was reduced to 0-33%. Acute fish death in eucalyptus plantation areas is related to high concentrations of eucalyptus tannins in the water. However, with increasing dissolved oxygen and Fe3+ levels, the acute toxicity of tannins to fish can be reduced. Thus, the black water in eucalyptus plantation areas reflects a water quality phenomenon that reduces the acute toxicity of eucalyptus tannins to fish. The mechanism of tannin toxicity to fish may be related to the impairment of oxygen delivery by fish blood, but the mechanism needs further study. These results provide a scientific basis for the prevention and control of fish suffering from acute eucalyptus tannin poisoning in eucalyptus plantation areas and for the protection of water resources.
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Affiliation(s)
- Zhifeng Xie
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Miaoling Wang
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Yusong Deng
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Jining Li
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Jiantao Li
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Wending Pang
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Liujun Xie
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China
| | - Daihua Jiang
- Guangxi Key Laboratory of Agro-Environment and Agro-Product Safety, Guangxi University, Nanning 530004, China
| | - Zhigang Huang
- Guangxi Key Laboratory of Agro-Environment and Agro-Product Safety, Guangxi University, Nanning 530004, China
| | - Tieguang He
- Institute of Agricultural Resources and Environment, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Gairen Yang
- Forestry College of Guangxi University, Guangxi Key Laboratory of Forest Ecology and Conservation, No. 100 Daxue Road, Nanning 530004, China.
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21
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Li W, Song Y, Sun W, Yang X, Liu X, Sun L. Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates. Front Nutr 2021; 8:766756. [PMID: 34692755 PMCID: PMC8529059 DOI: 10.3389/fnut.2021.766756] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 09/10/2021] [Indexed: 01/02/2023] Open
Abstract
The inhibition mechanism of four caffeic and tartaric acid derivates, including caffeic acid (CA), tartaric acid (TA), caftaric acid (CFA) and chicoric acid (CHA) against α-glucosidase was characterized by substrate depletion, fluorescence quenching, isothermal titration calorimetry (ITC) and molecular docking. TA and CA were found with the highest and no inhibition effect respectively, and caffeoyl substitution at 2 and/or 3-OH of TA significantly decreased its inhibition. The enzyme inhibition effects of organic acids were not in an inhibitor concentration-dependent mode, and there was a rush increase in inhibition at a respective acidic pH value, especially for CFA and CHA, suggesting the important role of acidic pH in the enzyme inhibition for both compounds. Besides, CA, CFA and CHA were shown with strong quenching effects on α-glucosidase fluorescence because of π-conjugations between aromatic ring of caffeoyl moiety and that of enzyme fluorescent residues. However, no fluorescence quenching effect was observed for TA due to lack of aromatic ring. Additionally, a direct binding interaction behavior was observed for TA with α-glucosidase according to the fitted independent binding model in ITC, but not for CFA and CHA. Therefore, both acidic pH and binding interactions of TA with α-glucosidase resulted in the enzyme inhibition.
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Affiliation(s)
- Wenyue Li
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Yi Song
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Wanshu Sun
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Xi Yang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
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22
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Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106807] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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Zhang H, Zhang L, Tang L, Hu X, Xu M. Effects of Metal Ions on the Precipitation of Penta-O-galloyl-β-d-glucopyranose by Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5059-5066. [PMID: 33896171 DOI: 10.1021/acs.jafc.1c01185] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, the effects of metal ions (Al3+, Fe2+, Cu2+, and Zn2+) on precipitation of a purified gallotannin 1,2,3,4,6-penta-O-galloyl-β-d-glucopyranose (PGG) by bovine serum albumin (BSA) were quantitatively analyzed. The stoichiometric ratios of the complexation of metal ions to PGG and methyl gallate (MeG) which can be defined as gallotannins monomer were also explored. The results showed that the addition of metal ions could reduce the solubility of PGG-protein complex and increase the PGG-protein precipitation. Precipitation studies showed that Al3+ and Fe2+ with a higher stoichiometric ratio to PGG and MeG had greater effects on PGG-protein precipitation than Cu2+ and Zn2+. The results of this study suggested that metal ions could combine with PGG to form PGG-metal complex and interact with protein to form PGG-metal-protein ternary complexes, which resulted in the increase of PGG-protein precipitation. Consequently, a model of interaction between metal ions and PGG-protein precipitation was proposed.
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Affiliation(s)
- He Zhang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Liangliang Zhang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Lihua Tang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Xinyu Hu
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
| | - Man Xu
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Jiangsu Province, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210042, China
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24
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Delannoy López DM, Tran DT, Viault G, Dairi S, Peixoto PA, Capello Y, Minder L, Pouységu L, Génot E, Di Primo C, Deffieux D, Quideau S. Real-Time Analysis of Polyphenol-Protein Interactions by Surface Plasmon Resonance Using Surface-Bound Polyphenols. Chemistry 2021; 27:5498-5508. [PMID: 33443311 DOI: 10.1002/chem.202005187] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Indexed: 11/11/2022]
Abstract
A selection of bioactive polyphenols of different structural classes, such as the ellagitannins vescalagin and vescalin, the flavanoids catechin, epicatechin, epigallocatechin gallate (EGCG), and procyanidin B2, and the stilbenoids resveratrol and piceatannol, were chemically modified to bear a biotin unit for enabling their immobilization on streptavidin-coated sensor chips. These sensor chips were used to evaluate in real time by surface plasmon resonance (SPR) the interactions of three different surface-bound polyphenolic ligands per sensor chip with various protein analytes, including human DNA topoisomerase IIα, flavonoid leucoanthocyanidin dioxygenase, B-cell lymphoma 2 apoptosis regulator protein, and bovine serum albumin. The types and levels of SPR responses unveiled major differences in the association, or lack thereof, and dissociation between a given protein analyte and different polyphenolic ligands. Thus, this multi-analysis SPR technique is a valuable methodology to rapidly screen and qualitatively compare various polyphenol-protein interactions.
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Affiliation(s)
| | - Dong Tien Tran
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Guillaume Viault
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Sofiane Dairi
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | | | - Yoan Capello
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Laëtitia Minder
- INSERM, CNRS, IECB (US001, UMS 3033), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Laurent Pouységu
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Elisabeth Génot
- Centre de Recherche Cardio-Thoracique de Bordeaux (INSERM U1045), Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Carmelo Di Primo
- INSERM, CNRS (U1212, UMR 5320), IECB, Univ. Bordeaux, 2 rue Robert Escarpit, 33607, Pessac Cedex, France
| | - Denis Deffieux
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France
| | - Stéphane Quideau
- Univ. Bordeaux, ISM (CNRS-UMR 5255), 351 cours de la Libération, 33405, Talence Cedex, France.,Institut Universitaire de France, 1 rue Descartes, 75231, Paris Cedex 05, France
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25
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Lian L, Liu L, Ding Y, Hua Z, Liu G. Specific Anion Effects on Charged-Neutral Random Copolymers: Interplay between Different Anion-Polymer Interactions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:1697-1706. [PMID: 33499598 DOI: 10.1021/acs.langmuir.0c02907] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The study of ion specificities of charged-neutral random copolymers is of great importance for understanding specific ion effects on natural macromolecules. In the present work, we have investigated the specific anion effects on the thermoresponsive behavior of poly([2-(methacryloyloxy)ethyl trimethylammonium chloride]-co-N-isopropylacrylamide) [P(METAC-co-NIPAM)] random copolymers. Our study demonstrates that the anion specificities of the P(METAC-co-NIPAM) copolymers are dependent on their chemical compositions. The specific anion effects on the copolymers with high mole fractions of poly(N-isopropylacrylamide) (PNIPAM) are similar to those on the PNIPAM homopolymer. As the mole fraction of PNIPAM decreases to a certain value, a V-shaped anion series can be observed in terms of the anion-specific cloud point temperature of the copolymer, as induced by the interplay between different anion-polymer interactions. Our study also suggests that both the direct and the indirect anion-polymer interactions contribute to the anion specificities of the copolymers. This work would improve our understanding of the relationship between the ion specificities and the ion-macromolecule interactions for naturally occurring macromolecules.
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Affiliation(s)
- Leilei Lian
- Hefei National Laboratory for Physical Sciences at the Microscale, Key Laboratory of Surface and Interface Chemistry and Energy Catalysis of Anhui Higher Education Institutes, Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Lvdan Liu
- Hefei National Laboratory for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Yanwei Ding
- Hefei National Laboratory for Physical Sciences at the Microscale, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Zan Hua
- Biomass Molecular Engineering Center, Department of Materials Science and Engineering, Anhui Agricultural University, Hefei 230036, P. R. China
| | - Guangming Liu
- Hefei National Laboratory for Physical Sciences at the Microscale, Key Laboratory of Surface and Interface Chemistry and Energy Catalysis of Anhui Higher Education Institutes, Department of Chemical Physics, University of Science and Technology of China, Hefei 230026, P. R. China
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26
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Han H, Zheng Y, Zhou T, Liu P, Li X. Cu(II) nonspecifically binding chromate reductase NfoR promotes Cr(VI) reduction. Environ Microbiol 2020; 23:415-430. [PMID: 33201569 DOI: 10.1111/1462-2920.15329] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 10/30/2020] [Accepted: 11/15/2020] [Indexed: 11/26/2022]
Abstract
Cu(II)-enhanced microbial Cr(VI) reduction is common in the environment, yet its mechanism is unknown. The specific activity of chromate reductase, NfoR, from Staphylococcus aureus sp. LZ-01 was augmented 1.5-fold by Cu(II). Isothermal titration calorimetry and spectral data show that Cu(II) binds to NfoR nonspecifically. Further, Cu(II) stimulates the nitrobenzene reduction of NfoR, indicating that Cu(II) promotes electron transfer. The crystal structure of NfoR in complex with CuSO4 (1.46 Å) was determined. The overall structure of NfoR-Cu(II) complex is a dimer that covalently binds with FMN and Cu(II)-binding pocket is located at the interface of the NfoR dimer. Structural superposition revealed that NfoR resembles the structure of class II chromate reductase. Site-directed mutagenesis revealed that Leu46 and Phe123 were involved in NADH binding, whereas Trp70 and Ser45 were the key residues for nitrobenzene binding. Furthermore, His100 and Asp171 were preferential affinity sites for Cu(II) and that Cys163 is an active site for FMN binding. Attenuation reductase activity in C163S can be partially restored to 54% wild type by increasing Cu(II) concentration. Partial restoration indicates dual-channel electron transfer of NfoR via Cu(II) and FMN. We propose a catalytic mechanism for Cu(II)-enhanced NfoR activity in which Cu(I) is formed transiently. Together, the current results provide an insight on Cu (II)-induced enhancement and benefit of Cr(VI) bioremediation.
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Affiliation(s)
- Huawen Han
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou, China
| | - Yuanzhang Zheng
- Department of Chemistry and Biochemistry, Loyola University Chicago, Chicago, IL, USA
| | - Tuoyu Zhou
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou, China
| | - Pu Liu
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou, China
| | - Xiangkai Li
- Ministry of Education Key Laboratory of Cell Activities and Stress Adaptations, School of Life Science, Lanzhou University, Lanzhou, China
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27
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Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.003] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Zhang L, Liu Y, Hu X, Xu M, Wang Y. Studies on interactions of pentagalloyl glucose, ellagic acid and gallic acid with bovine serum albumin: A spectroscopic analysis. Food Chem 2020; 324:126872. [DOI: 10.1016/j.foodchem.2020.126872] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 04/10/2020] [Accepted: 04/18/2020] [Indexed: 01/09/2023]
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Puljula E, Walton G, Woodward MJ, Karonen M. Antimicrobial Activities of Ellagitannins against Clostridiales perfringens, Escherichia coli, Lactobacillus plantarum and Staphylococcus aureus. Molecules 2020; 25:E3714. [PMID: 32824081 PMCID: PMC7465317 DOI: 10.3390/molecules25163714] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/06/2020] [Accepted: 08/13/2020] [Indexed: 11/26/2022] Open
Abstract
In this study, we tested the growth inhibition effect of 22 individual ellagitannins and of pentagalloylglucose on four bacterial species, i.e., Clostridiales perfringens, Escherichia coli, Lactobacillus plantarum and Staphylococcus aureus. All tested compounds showed antimicrobial effects against S. aureus, and almost all against E. coli and C. perfringens. For L. plantarum, no or very weak growth inhibition was detected. The level of inhibition was the greatest for S. aureus and the weakest for C. perfringens. For S. aureus, the molecular size or flexibility of ellagitannins did not show a clear relationship with their antimicrobial activity, even though rugosins E and D and pentagalloylglucose with four or five free galloyl groups had a stronger growth inhibition effect than the other ellagitannins with glucopyranose cores but with less free galloyl groups. Additionally, our results with S. aureus showed that the oligomeric linkage of ellagitannin might have an effect on its antimicrobial activity. For E. coli, the molecular size, but not the molecular flexibility, of ellagitannins seemed to be an important factor. For C. perfringens, both the molecular size and the flexibility of ellagitannin were important factors. In previous studies, corilagin was used as a model for ellagitannins, but our results showed that other ellagitannins are much more efficacious; therefore, the antimicrobial effects of ellagitannins could be more significant than previously thought.
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Affiliation(s)
- Elina Puljula
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland;
| | - Gemma Walton
- Department of Food and Nutritional Studies, The University of Reading, Reading RG6 6AH, UK; (G.W.); or
| | - Martin J. Woodward
- Department of Food and Nutritional Studies, The University of Reading, Reading RG6 6AH, UK; (G.W.); or
- Folium Science, Unit-DX, Bristol BS2 OXJ, UK
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland;
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30
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Virtanen V, Karonen M. Partition Coefficients ( logP) of Hydrolysable Tannins. Molecules 2020; 25:molecules25163691. [PMID: 32823639 PMCID: PMC7465006 DOI: 10.3390/molecules25163691] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/07/2020] [Accepted: 08/11/2020] [Indexed: 01/17/2023] Open
Abstract
The partition coefficients (logP) between n-octanol and water of 47 purified and characterized hydrolysable tannins were measured with the shake flask method utilizing UPLC and HPLC with UV detection. Results show that galloyl glucoses and gallotannins are clearly more hydrophobic than ellagitannins but the differences in hydrophobicity within ellagitannins are more varied than within galloyl glucoses or gallotannins. Most notable structural features that were found to influence the hydrophobicity of ellagitannins were the number of free galloyl groups, acyclic versus cyclic polyol, substitution of the anomeric position of glucose and 4C1 versus 1C4 conformation of the glucopyranose core.
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31
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Karonen M, Ahern JR, Legroux L, Suvanto J, Engström MT, Sinkkonen J, Salminen JP, Hoste H. Ellagitannins Inhibit the Exsheathment of Haemonchus contortus and Trichostrongylus colubriformis Larvae: The Efficiency Increases Together with the Molecular Size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4176-4186. [PMID: 32181655 PMCID: PMC7146859 DOI: 10.1021/acs.jafc.9b06774] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 05/26/2023]
Abstract
Worldwide, parasitic gastrointestinal nematodes continue to threaten animal health, welfare, and production in outdoor breeding systems of small ruminants. For more than 50 years, the control of these parasitic worms has relied on the use of commercial synthetic anthelmintics. However, anthelmintic resistance in worm populations is nowadays widespread and requires novel solutions. The use of tannin-rich plants has been suggested as an alternative to synthetic anthelmintics to control gastrointestinal nematodes. The majority of previous studies have focused on the activity of proanthocyanidins (syn condensed tannins), and less is known about ellagitannins. In this study, the effects of 30 structurally unique ellagitannins on the exsheathment of third-stage infective larvae were examined on Haemonchus contortus and Trichostrongylus colubriformis by the in vitro larval exsheathment inhibition assay. Ellagitannins were found to be promising natural anthelmintics as they showed direct inhibition on larval exsheathment for both nematode species. In general, ellagitannins were more efficient at inhibiting the exsheathment of H. contortus larvae than those of T. colubriformis. The efficiency of inhibition increased as the degree of oligomerization or the molecular weight of the ellagitannin increased. Otherwise, we found no other structural features of ellagitannins that significantly affected the anthelmintic activity on the third-stage infective larvae. The effective concentrations were physiologically relevant and should be achievable in the gastrointestinal tract also in in vivo conditions.
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Affiliation(s)
- Maarit Karonen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Jeffrey R. Ahern
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Lucie Legroux
- UMR
1225 IHAP, INRAE/ENVT, 23 Chemin des Capelles, 31076 Toulouse Cedex, France
| | - Jussi Suvanto
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Marica T. Engström
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Jari Sinkkonen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Hervé Hoste
- UMR
1225 IHAP, INRAE/ENVT, 23 Chemin des Capelles, 31076 Toulouse Cedex, France
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32
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Zhao L, Zhou A, Liu Z, Xiao J, Wang Y, Cao Y, Wang L. Inhibitory mechanism of lactoferrin on antibacterial activity of oenothein B: isothermal titration calorimetry and computational docking simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2494-2501. [PMID: 31960970 DOI: 10.1002/jsfa.10271] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 11/26/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Many foods contain proteins and polyphenols, but there is a poor understanding of the nature of the inhibitory effect of protein on the biologic activity of polyphenols. The inhibitory mechanism of the food protein lactoferrin on the antibacterial activity of oligomeric ellagitannin oenothein B (OeB) was investigated using fluorescence quenching, isothermal titration calorimetry (ITC), circular dichroism (CD) measurement and molecular docking. RESULTS The antibacterial activity of OeB against Staphylococcus aureus was inhibited by lactoferrin, which was retained at about 60%. An interaction study revealed that an interaction occurred between OeB and lactoferrin. Thermodynamic analyses indicate that the binding process was spontaneous, and the main driving forces were based on electrostatic interactions that contributed to a high interaction affinity between OeB and lactoferrin. Furthermore, CD spectra provided insights into conformational changes of lactoferrin. Finally, molecular docking analysis provided a visual representation of a single binding site where OeB interacted with specific amino acid residues located at the active site of lactoferrin. In particular, due to the unique macrocyclic structure and rigid ring structure of OeB, a small number of hydroxyl groups in the rigid structure of OeB interacted with the amino acid of lactoferrin while most of the phenolic hydroxyl groups were not associated with lactoferrin. CONCLUSION Our study provides a theoretical basis for the use of OeB as an antibacterial substance that can be used in nutraceuticals and pharmaceutical products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Aidi Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Zitao Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Jian Xiao
- Department of Microbiology Inspection, Guangzhou Institute for Food Inspection, Guangzhou, P. R. China
| | - Yu Wang
- Department of Microbiology Inspection, Guangzhou Institute for Food Inspection, Guangzhou, P. R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Li Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
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33
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Zhao Z, Lu M, Mao Z, Xiao J, Huang Q, Lin X, Cao Y. Modulation of interfacial phenolic antioxidant distribution in Pickering emulsions via interactions between zein nanoparticles and gallic acid. Int J Biol Macromol 2020; 152:223-233. [PMID: 32068060 DOI: 10.1016/j.ijbiomac.2020.02.136] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 02/06/2020] [Accepted: 02/13/2020] [Indexed: 12/14/2022]
Abstract
The impacts of protein nanoparticles on the interfacial distribution of antioxidants and the oxidative stability in Pickering emulsions are attracting increasing research interests. In the present work, the distribution of gallic acid (GA) in zein nanoparticles-stabilized Pickering emulsions (ZPE) was determined by employing a pseudophase kinetic model. The interfacial distribution of GA was found to be favored in ZPEs with higher zein nanoparticle concentration (Czein). Upon increasing Czein, the interfacial loading of nanoparticles (Γ) dominated the modulation of %GAI via hydrogen bonding between zein nanoparticles and GA. The interfacial percentage of GA (%GAI) increased from 28% to 39% as Γ increased from 0.48 to 1.12 mg/m2. In the presence of GA, a direct correlation between Czein or Γ and oxidation stability was recognized, whereas the oxidative stability showed a non-linear dependence on either Czein or Γ in the absence of GA. By excluding antioxidant effects of zein nanoparticles, we found that the %GAI, which was regulated by Γ, took the leading role over the physical barrier effect on the oxidative stability of emulsions. The present work extends our current knowledge on how protein based nanoparticles manipulate the interfacial distribution of antioxidant and then affect the oxidative stability of emulsions.
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Affiliation(s)
- Zijun Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong, China
| | - Muwen Lu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong, China
| | - Zhu Mao
- Research Center for High-performance Organic and Polymer Photo-electric, Functional Films, State Key Laboratory of OEMT, School of Chemistry, Sun Yat-Sen University, Guangzhou 510275, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong, China.
| | - Qingrong Huang
- Department of Food Science, Rutgers, the State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Xuechun Lin
- School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong, China
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34
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Li X, Wang W, Dong X, Sun Y. Conjugation of RTHLVFFARK to human lysozyme creates a potent multifunctional modulator for Cu2+-mediated amyloid β-protein aggregation and cytotoxicity. J Mater Chem B 2020; 8:2256-2268. [DOI: 10.1039/c9tb02397f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Conjugation of alkaline decapeptide (RTHLVFFARK) to lysozyme creates a potent multifunctional modulator (R-hLys) for Cu2+-mediated amyloid β-protein aggregation and cytotoxicity.
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Affiliation(s)
- Xi Li
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education
- School of Chemical Engineering and Technology
- Tianjin University
- Tianjin 300354
- China
| | - Wenjuan Wang
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education
- School of Chemical Engineering and Technology
- Tianjin University
- Tianjin 300354
- China
| | - Xiaoyan Dong
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education
- School of Chemical Engineering and Technology
- Tianjin University
- Tianjin 300354
- China
| | - Yan Sun
- Department of Biochemical Engineering and Key Laboratory of Systems Bioengineering of the Ministry of Education
- School of Chemical Engineering and Technology
- Tianjin University
- Tianjin 300354
- China
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35
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Marsh KJ, Wallis IR, Kulheim C, Clark R, Nicolle D, Foley WJ, Salminen J. New approaches to tannin analysis of leaves can be used to explain in vitro biological activities associated with herbivore defence. THE NEW PHYTOLOGIST 2020; 225:488-498. [PMID: 31412143 PMCID: PMC6916633 DOI: 10.1111/nph.16117] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Accepted: 08/05/2019] [Indexed: 05/08/2023]
Abstract
Although tannins have been an important focus of studies of plant-animal interactions, traditional tannin analyses cannot differentiate between the diversity of structures present in plants. This has limited our understanding of how different mixtures of these widespread secondary metabolites contribute to variation in biological activity. We used UPLC-MS/MS to determine the concentration and broad composition of tannins and polyphenols in 628 eucalypt (Eucalyptus, Corymbia and Angophora) samples, and related these to three in vitro functional measures believed to influence herbivore defence: protein precipitation capacity, oxidative activity at high pH and capacity to reduce in vitro nitrogen (N) digestibility. Protein precipitation capacity was most strongly correlated with concentrations of procyanidin subunits in proanthocyanidins (PAs), and late-eluting ellagitannins. Capacity to reduce in vitro N digestibility was affected most by the subunit composition and mean degree of polymerisation (mDP) of PAs. Finally, concentrations of ellagitannins and prodelphinidin subunits of PAs were the strongest determinants of oxidative activity. The results illustrate why measures of total tannins rarely correlate with animal feeding responses. However, they also confirm that the analytical techniques utilised here could allow researchers to understand how variation in tannins influence the ecology of individuals and populations of herbivores, and, ultimately, other ecosystem processes.
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Affiliation(s)
- Karen J. Marsh
- Research School of BiologyThe Australian National UniversityCanberraACT2601Australia
| | - Ian R. Wallis
- Research School of BiologyThe Australian National UniversityCanberraACT2601Australia
| | - Carsten Kulheim
- Research School of BiologyThe Australian National UniversityCanberraACT2601Australia
| | - Robert Clark
- Research School of FinanceActuarial Studies and StatisticsThe Australian National UniversityCanberraACT2601Australia
| | - Dean Nicolle
- Currency Creek ArboretumPO Box 808Melrose ParkSA5039Australia
| | - William J. Foley
- Research School of BiologyThe Australian National UniversityCanberraACT2601Australia
| | - Juha‐Pekka Salminen
- Natural Chemistry Research GroupDepartment of ChemistryUniversity of TurkuTurkuFI‐20500Finland
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36
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Karonen M, Oraviita M, Mueller-Harvey I, Salminen JP, Green RJ. Ellagitannins with Glucopyranose Cores Have Higher Affinities to Proteins than Acyclic Ellagitannins by Isothermal Titration Calorimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12730-12740. [PMID: 31650840 DOI: 10.1021/acs.jafc.9b04353] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The thermodynamics of the interactions of different ellagitannins with two proteins, namely, bovine serum albumin (BSA) and gelatin, were studied by isothermal titration calorimetry. Twelve individual ellagitannins, including different monomers, dimers, and a trimer, were used. The studies showed that several structural features affected the interaction between the ellagitannin and the protein. The interactions of ellagitannins with proteins were stronger with gelatin than with BSA. The ellagitannin-gelatin interactions contained both the primary stronger and the secondary weaker binding sites. The ellagitannin-BSA interactions showed very weak secondary interactions. The ellagitannins with glucopyranose cores had stronger interaction than C-glycosidic ellagitannins with both proteins. In addition, the observed enthalpy change increased as the degree of oligomerization increased. The stronger interactions were also observed with free galloyl groups in the ellagitannin structure and with higher molecular flexibility. Other smaller structural features did not show any overall trend.
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Affiliation(s)
- Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Marianne Oraviita
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development , University of Reading , Earley Gate , P. O. Box 236, Reading RG6 6AT , United Kingdom
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights , P. O. Box 224, Reading RG6 6AP , United Kingdom
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Wang L, Liang H, Liu Z, Zhang J, Wang Y, Xiao J, Zhao L. Investigation on the inactivation of trypsin by oenothein B: isothermal titration calorimetry and docking studies. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Li Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Huijun Liang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Zitao Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Jingfeng Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
| | - Yu Wang
- Guangzhou Institute for Food Inspection Guangzhou 511400 China
| | - Jian Xiao
- Guangzhou Institute for Food Inspection Guangzhou 511400 China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou 510642 China
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38
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Kaeswurm JAH, Claasen B, Fischer MP, Buchweitz M. Interaction of Structurally Diverse Phenolic Compounds with Porcine Pancreatic α-Amylase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11108-11118. [PMID: 31496243 DOI: 10.1021/acs.jafc.9b04798] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A blood glucose level lowering effect is postulated for polyphenols (PPs), which is in part attributed to the inhibition of α-amylase. To estimate structure-effect relationships, chlorogenic acid (CA), phlorizin (PHL), epigallocatechin gallate (EGCG), epicatechin (EC), and malvidin-3-glucoside (Mlv-3-glc) were used as inhibitors in an enzyme assay, on the basis of the conversion of GalG2CNP by α-amylase. The detection of CNP was performed by UV/vis spectroscopy. The data reveal that the inhibitor strength decreases as follows: EGCG > Mlv-3-glc > EC > PHL ∼ CA. Detection of the substrate conversion by isothermal titration calorimetry supports these results. All PPs showed mixed inhibition, except for CA and EGCG wherein the competitive proportion was predominant. Investigations by saturation transfer difference NMR revealed interaction of PPs with α-amylase prevalently based on interactions with the aromatic or conjugated system. A correlation between the extent of the conjugated system and the IC50 of the PP could be found.
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Affiliation(s)
- Julia A H Kaeswurm
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry , University of Stuttgart , Allmandring 5b , 70569 Stuttgart , Germany
| | - Birgit Claasen
- Institute of Organic Chemistry , University of Stuttgart , Pfaffenwaldring 55 , 70569 Stuttgart , Germany
| | - Max-Philipp Fischer
- Department Technical Biochemistry, Institute of Biochemistry and Technical Biochemistry , University of Stuttgart , Allmandring 31 , 70569 Stuttgart , Germany
| | - Maria Buchweitz
- Department of Food Chemistry, Institute of Biochemistry and Technical Biochemistry , University of Stuttgart , Allmandring 5b , 70569 Stuttgart , Germany
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Sun L, Warren FJ, Gidley MJ. Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.009] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Liu Z, Wang L, Shi L, Chen X, Chang Y, Cao Y, Zhao L. Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral Studies. J Food Sci 2019; 84:2412-2420. [PMID: 31429484 DOI: 10.1111/1750-3841.14678] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 05/11/2019] [Accepted: 05/11/2019] [Indexed: 01/17/2023]
Abstract
Oenothein B (OeB) is a dimeric macrocyclic ellagitannin isolated from Herbs and fruits that have a variety of biological activities. In order to better understand the effect of OeB on the activity of the digestive enzyme pepsin, interactions between OeB and pepsin were investigated in vitro under simulated physiological conditions based on enzyme inhibition studies, fluorescence, isothermal titration calorimetry, CD, and molecular docking. It was found OeB is an effective inhibitor of pepsin, likely acting in a reversible manner through both competitive and noncompetitive inhibition. Fluorescence quenching of pepsin by OeB was a static quenching. CD spectra showed the addition of OeB causes the main chain of pepsin to loosen and expand and the partial β-sheet structure to be converted to a disordered structure. Isothermal titration calorimetry and docking studies revealed the main binding mechanism of OeB and pepsin was through noncovalent interactions, hydrophobic interactions with OeB and the internal hydrophobic group of pepsin, and then hydrogen bonding between OeB and the Val243 and Asp77 residues of pepsin. Noncovalent bonds between OeB and pepsin change the polarity and structure of enzymes, decreasing enzymatic activity. Compared with small molecular polyphenols, OeB has a weaker hydrophobic interaction with pepsin and less effect on the secondary structure of pepsin. These findings are the first direct elucidation of the interactions between the oligomer ellagitannin OeB and pepsin, further contributing to understanding binding between oligomer ellagitannins and digestive enzymes. PRACTICAL APPLICATION: The results of this study indicate that the interaction between OeB and pepsin has a certain inhibitory effect on pepsin. In order to reduce the impact of OeB on human digestion and its own activities, nano-encapsulation technology can be used in the future to protect oligomeric ellagitannin such as OeB.
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Affiliation(s)
- Zitao Liu
- College of Food Science, South China Agricultural Univ., Guangzhou, Guangdong, 510642, PR China
| | - Li Wang
- College of Food Science, South China Agricultural Univ., Guangzhou, Guangdong, 510642, PR China.,Inst. of Food Safety and Nutrition, Jinan Univ., Guangzhou, Guangdong, 510632, PR China
| | - Lei Shi
- Inst. of Food Safety and Nutrition, Jinan Univ., Guangzhou, Guangdong, 510632, PR China
| | - Xun Chen
- Inst. of Food Safety and Nutrition, Jinan Univ., Guangzhou, Guangdong, 510632, PR China
| | - Yanlei Chang
- Inst. of Food Safety and Nutrition, Jinan Univ., Guangzhou, Guangdong, 510632, PR China
| | - Yong Cao
- College of Food Science, South China Agricultural Univ., Guangzhou, Guangdong, 510642, PR China
| | - Lichao Zhao
- College of Food Science, South China Agricultural Univ., Guangzhou, Guangdong, 510642, PR China.,Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China Univ. of Technology, Guangzhou, Guangdong, 510640, PR China
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41
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Engström MT, Arvola J, Nenonen S, Virtanen VTJ, Leppä MM, Tähtinen P, Salminen JP. Structural Features of Hydrolyzable Tannins Determine Their Ability to Form Insoluble Complexes with Bovine Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6798-6808. [PMID: 31134805 DOI: 10.1021/acs.jafc.9b02188] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The ability of 32 purified and characterized hydrolyzable tannins to form insoluble complexes with model protein bovine serum albumin was investigated with a turbidimetric 96-well plate reader method. The results showed a clear relationship between the hydrolyzable tannin structure and the intensity of haze that formed during the tannin-protein complexation. In addition to molecular weight, structural features such as number of galloyl groups, degree of oxidative coupling between the galloyls, positional isomerism, and cyclic vs acyclic glucose core were the major structural features that affected the ability of the monomeric hydrolyzable tannins to form insoluble complexes with bovine serum albumin. While oligomers were superior to monomers in their capability to precipitate the model protein, their activity depended less on the functional groups, but mostly on their size and overall flexibility. These results allowed us to construct an equation that predicted the protein precipitation capacity of the studied hydrolyzable tannins with high accuracy.
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Affiliation(s)
- M T Engström
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - J Arvola
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - S Nenonen
- Turku PET Centre, Turku University Hospital , Fl20520 , Turku , Finland
| | - V T J Virtanen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - M M Leppä
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - P Tähtinen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - J-P Salminen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
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42
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Nitta Y, Ito H, Komori H, Ueno H, Takeshima D, Ito M, Sakaue M, Kikuzaki H. The ellagitannin trimer rugosin G inhibits recombinant human histidine decarboxylase. Biosci Biotechnol Biochem 2019; 83:1315-1318. [PMID: 30995171 DOI: 10.1080/09168451.2019.1606695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Rugosin G, an ellagitannin trimer, was isolated from the water-soluble fraction of red rose petals, and its inhibitory activity against recombinant human histidine decarboxylase was investigated. Rugosin G showed potent inhibition compared to ellagitannin monomers and a dimer with macrocyclic structure (oenothein B), suggesting the potent inhibition of rugosin G was attributed to its linear oligomeric conformation. Abbreviations: HDC, histidine decarboxylase; Me2CO, acetone; EtOAc, ethyl acetate.
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Affiliation(s)
- Yoko Nitta
- a Department of Nutritional Science, Faculty of Health and Welfare Science , Okayama Prefectural University , Soja-shi, Okayama , Japan
| | - Hideyuki Ito
- a Department of Nutritional Science, Faculty of Health and Welfare Science , Okayama Prefectural University , Soja-shi, Okayama , Japan
| | - Hirohumi Komori
- b Faculty of Education , Kagawa University , Takamatsu, Kagawa , Japan
| | - Hiroshi Ueno
- c Laboratory of Applied Microbiology & Biochemistry , Ryukoku University , Ohtsu, Shiga , Japan
| | - Daiki Takeshima
- a Department of Nutritional Science, Faculty of Health and Welfare Science , Okayama Prefectural University , Soja-shi, Okayama , Japan
| | - Mikiko Ito
- d Graduate School of Human Science and Environment , University of Hyogo , Himeji, Hyogo , Japan
| | - Motoyoshi Sakaue
- d Graduate School of Human Science and Environment , University of Hyogo , Himeji, Hyogo , Japan
| | - Hiroe Kikuzaki
- e Department of Food Science and Nutrition , Nara Women's University , Kitauoyanishi-machi, Nara , Japan
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43
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Furlan CM, Anselmo-Moreira F, Teixeira-Costa L, Ceccantini G, Salminen JP. Does Phoradendron perrottetii (mistletoe) alter polyphenols levels of Tapirira guianensis (host plant)? PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 136:222-229. [PMID: 30703634 DOI: 10.1016/j.plaphy.2019.01.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 12/05/2018] [Accepted: 01/18/2019] [Indexed: 06/09/2023]
Abstract
The present study aimed to investigate the reciprocal effects of Phoradendron perrottetii (mistletoe) and T. guianensis (host plant) regarding their polyphenol composition. Taking into account that tannins are important molecules in plant defense and their biosynthesis tends to be enhanced when a species is exposed to stress, we address the following questions: (1) Are the tannins found in our model species important in the interaction between host and mistletoe? (2) Does the presence of mistletoe induce changes in the content of tannins and other polyphenols in the host plant? (3) Do we find differences between the tannin sub-groups in the responses of the host plant to mistletoe? (4) Could the observed differences reflect the relative importance of one tannin group over another as chemical defense against the mistletoe? Using a polyphenol and tannin group-specific MRM methods we quantified four different tannin sub-groups together with flavonoid and quinic acid derivatives by ultra-performance liquid chromatography tandem mass spectrometry together with the oxidative and protein precipitation activities of leaves and branches of Tapirira guianensis and Phoradendron perrottetii. We selected leaves and branches of six non-parasitized trees of T. guianensis. Leaves and branches of nine individuals of T. guianensis parasitized by P. perrottetii were also sampled. For each parasitized tree, we sampled an infested branch and its leaves, as well as a non-infested branch and its leaves. Infested branches were divided into three groups: gall (the host-parasite interface), proximal, and distal region. Both proanthocyanidins and ellagitanins seem to be important for plant-plant parasitism interaction: host infested tissues (gall and surrounding regions) have clearly less tannin contents than healthy tissues. Mistletoe showed high levels of quinic acid derivatives and flavonoids that could be important during hastorium formation and intrusion on host tissues, suggesting a defense mechanism that could promote oxidative stress together with an inhibition of mistletoe seed germination, consequently avoiding secondary infestations. Polyphenol detected in T. guianensis-P. perrottetii interaction could play different role as plant-mistletoe strategies of survival.
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Affiliation(s)
- Cláudia Maria Furlan
- Department of Botany, Institute of Bioscience, University of São Paulo, Rua do Matão, 277, 05508-090, São Paulo, Brazil.
| | - Fernanda Anselmo-Moreira
- Department of Botany, Institute of Bioscience, University of São Paulo, Rua do Matão, 277, 05508-090, São Paulo, Brazil
| | - Luíza Teixeira-Costa
- Department of Botany, Institute of Bioscience, University of São Paulo, Rua do Matão, 277, 05508-090, São Paulo, Brazil
| | - Gregório Ceccantini
- Department of Botany, Institute of Bioscience, University of São Paulo, Rua do Matão, 277, 05508-090, São Paulo, Brazil
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014, Turku, Finland
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44
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Sun L, Warren FJ, Gidley MJ, Guo Y, Miao M. Mechanism of binding interactions between young apple polyphenols and porcine pancreatic α-amylase. Food Chem 2019; 283:468-474. [PMID: 30722900 DOI: 10.1016/j.foodchem.2019.01.087] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 01/05/2019] [Accepted: 01/06/2019] [Indexed: 12/18/2022]
Abstract
The binding interactions between young apple polyphenols and porcine pancreatic α-amylase were investigated through isothermal titration calorimetry (ITC), differential scanning calorimetry (DSC) and molecular docking. The results obtained were compared with those obtained through inhibition kinetics and fluorescence quenching. It was found that binding of tannic acid, chlorogenic acid, caffeic acid and epicatechin with α-amylase is an exothermal process, with the binding constants in the order of tannic acid > chlorogenic acid > caffeic acid > epicatechin. This is consistent with the orders of reciprocal of competitive inhibition constant and fluorescence quenching constant. The binding energy obtained through molecular docking showed the same order, except for epicatechin. These results are consistent with the inhibition of α-amylase being caused by the binding of the polyphenols with the enzyme. In addition, from the fluorescence quenching and DSC data, total polyphenols, tannic acid, chlorogenic acid and caffeic acid were found to partially unfold the enzyme structure.
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Affiliation(s)
- Lijun Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Frederick J Warren
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, UK
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, PR China.
| | - Ming Miao
- State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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45
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Anstett DN, Cheval I, D'Souza C, Salminen JP, Johnson MTJ. Ellagitannins from the Onagraceae Decrease the Performance of Generalist and Specialist Herbivores. J Chem Ecol 2018; 45:86-94. [PMID: 30511298 DOI: 10.1007/s10886-018-1038-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 11/11/2018] [Accepted: 11/25/2018] [Indexed: 02/03/2023]
Abstract
Phenolics have a role in defenses against herbivores, but the defensive functions of specific groups of phenolics are still poorly understood. For example, ellagitannins (a type of hydrolyzable tannin) are predicted to decrease insect herbivore performance, but the effect of different types of ellagitannins on generalist and specialist herbivores has rarely been assessed. Here, we test the effects of the dominant oligomeric ellagitannins of Oenothera biennis and other Onagraceae on herbivore performance. We fed artificial diets containing between 1 and 100 mg/g of polyphenol fractions comprised of varying amounts and compositions of dimeric oenothein B, the trimeric oenothein A and larger oligomers, to one generalist (Spodoptera exigua) and one specialist (Schinia florida) insect herbivore species. We compared the effects of these ellagitannin fractions on herbivore performance to the effects of artificial diet containing total phenolic extracts from O. biennis, which contained these ellagitannins as well as many additional phenolic metabolites including flavonoid glycosides and caffeic acid derivatives. Both the ellagitannin fractions and O. biennis phenolic extracts had strong negative effects on S. exigua and S. florida performance, with stronger effects on the generalist herbivore. Differences between the effects of the various ellagitannin fractions were small and depended on insect life stage. The defensive effects of these ellagitannins were large, with lethal concentrations as low as 0.1% of the diet. These results highlight the important defensive function of ellagitannins against specialist and generalist herbivores and the need to characterize the effects of these understudied phenolics.
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Affiliation(s)
- Daniel N Anstett
- Department of Biology, University of Toronto Mississauga, Mississauga, ON, L5L 1C6, Canada.
- Department of Ecology and Evolutionary Biology, University of Toronto, Toronto, ON, M5S 3B2, Canada.
- Biodiversity Research Centre and Department of Botany, University of British Columbia, Vancouver, BC, V6T 1Z4, Canada.
| | - Iris Cheval
- AgroSup Dijon, 21000, Dijon, Burgundy, France
| | - Caitlyn D'Souza
- Department of Biology, University of Toronto Mississauga, Mississauga, ON, L5L 1C6, Canada
| | | | - Marc T J Johnson
- Department of Biology, University of Toronto Mississauga, Mississauga, ON, L5L 1C6, Canada
- Department of Ecology and Evolutionary Biology, University of Toronto, Toronto, ON, M5S 3B2, Canada
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46
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Isolation of chemically well-defined semipreparative liquid chromatography fractions from complex mixtures of proanthocyanidin oligomers and polymers. J Chromatogr A 2018; 1576:67-79. [DOI: 10.1016/j.chroma.2018.09.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 09/11/2018] [Accepted: 09/16/2018] [Indexed: 12/28/2022]
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47
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Salminen JP. Two-Dimensional Tannin Fingerprints by Liquid Chromatography Tandem Mass Spectrometry Offer a New Dimension to Plant Tannin Analyses and Help To Visualize the Tannin Diversity in Plants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9162-9171. [PMID: 30136834 PMCID: PMC6203188 DOI: 10.1021/acs.jafc.8b02115] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Tannins are large-molecular-weight plant polyphenols that are produced in fruits, berries, leaves, flowers, seeds, stems, and roots of woody and non-woody plants. Hundreds and thousands of individual tannin structures are consequently found in many kinds of natural food and feed products. The huge structural variability in tannins is reflected as vast bioactivity differences between them but not in the accuracy of their typical analysis methods. Here, I show how the modern liquid chromatography mass spectrometry methods can be used to obtain new types of two-dimensional tannin fingerprints to better visualize both the tannin content and diversity in plants with just one 10 min analysis per sample.
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48
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Vissers AM, Pellikaan WF, Bouwhuis A, Vincken JP, Gruppen H, Hendriks WH. Laminaria digitata phlorotannins decrease protein degradation and methanogenesis during in vitro ruminal fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3644-3650. [PMID: 29250785 DOI: 10.1002/jsfa.8842] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 11/06/2017] [Accepted: 12/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Phlorotannins (PhTs) are marine tannins consisting of phloroglucinol subunits connected via carbon-carbon and ether linkages. These have non-covalent protein binding properties and are, therefore, expected to be beneficial in protecting protein from hydrolysis during ruminal fermentation. In this study, the effectiveness of a methanolic PhTs extract from Laminaria digitata (10, 20, 40, 50, 75 and 100 g kg-1 tannin-free grass silage, with or without addition of polyethylene glycol (PEG), was investigated in vitro on protection of dietary protein and reduction of methane (CH4 ) in ruminal fluid. RESULTS Addition of PhTs had linear (P < 0.0001) and quadratic (P = 0.0003) effects on gas and CH4 production, respectively. Optimal dosage of PhTs was 40 g kg-1 as at this point CH4 decreased (P < 0.0001) from 24.5 to 15.2 mL g-1 organic matter (OM), without affecting gas production (P = 0.3115) and total volatile fatty acids (P = 1.000). Ammonia trended (P = 0.0903) to decrease from 0.49 to 0.39 mmol g-1 OM, indicating protection of protein. Addition of PEG inhibited the effect of tannins at all dosage levels, and none of the fermentation parameters differed from the control. CONCLUSION PhTs effectively protected protein from fermentation and reduced ruminal methanogenesis. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Anne M Vissers
- Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden, WG, Wageningen, The Netherlands
| | - Wilbert F Pellikaan
- Wageningen University and Research, Animal Nutrition Group, Department of Animal Sciences, Wageningen, The Netherlands
| | - Anouk Bouwhuis
- Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden, WG, Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden, WG, Wageningen, The Netherlands
| | - Harry Gruppen
- Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden, WG, Wageningen, The Netherlands
| | - Wouter H Hendriks
- Wageningen University and Research, Animal Nutrition Group, Department of Animal Sciences, Wageningen, The Netherlands
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49
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Zhan F, Yang J, Li J, Wang Y, Li B. Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.010] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Suvanto J, Tähtinen P, Valkamaa S, Engström MT, Karonen M, Salminen JP. Variability in Foliar Ellagitannins of Hippophaë rhamnoides L. and Identification of a New Ellagitannin, Hippophaenin C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:613-620. [PMID: 29262676 DOI: 10.1021/acs.jafc.7b04834] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Berries of common sea-buckthorn (Hippophaë rhamnoides L.) are well-known and used for their bioactive components, and while there is a considerable amount of research on the leaves as well, their ellagitannins (ETs) have not been a prominent focus of research. We identified and quantified ten major hydrophilic polyphenols, all ETs, in H. rhamnoides leaves and compared their abundance between 58 plant individuals. Of these compounds, hippophaenin C was characterized as a new ellagitannin by various spectrometric methods. The total concentrations of ETs ranged from 42.5 mg g-1 dry weight (DW) to 109.1 mg g-1 DW between individual plants. Among the ETs, hippophaenin C, stachyurin, and casuarinin were on average the most abundant compounds. Sexes did not differ significantly, while cultivars showed variation in some ETs. These results suggest that H. rhamnoides leaves could be a potential and rich source of several ETs.
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Affiliation(s)
- Jussi Suvanto
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
| | - Petri Tähtinen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
| | - Saku Valkamaa
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
| | - Marica T Engström
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku , FI-20014, Turku, Finland
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