1
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Mexia N, Benohoud M, Rayner CM, Blackburn RS. Chemo- and regio-selective enzymatic lipophilisation of rutin, and physicochemical and antioxidant properties of rutin ester derivatives. RSC Adv 2023; 13:35216-35230. [PMID: 38053683 PMCID: PMC10694792 DOI: 10.1039/d3ra06333j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Accepted: 11/27/2023] [Indexed: 12/07/2023] Open
Abstract
Enzymes are one of the most powerful tools in organic Green Chemistry and enzymatic reactions offer numerous advantages like regio- and enantio-selectivity along with their eco-friendly and sustainable nature. More specifically, lipases can catalyse both ester hydrolysis and formation depending on the nature of the substrate and water content. Herein, the focus is on the development of an enzymatically catalysed lipophilisation of natural compounds using lipases of microbial origin and the investigation of the optimal reaction conditions, aiming ultimately to ameliorate the compounds' properties. The flavonoid disaccharide rutin (quercetin-3-O-rutinoside) was the model compound on which the acylation protocol was built, allowing an efficient procedure to be established, while simultaneously offering the possibility of developing rapid, clear and robust methodologies, using state-of-the-art techniques, for analysis and purification of the synthesized compounds. An optimal 72 h reaction at 55 °C, using Candida antarctica lipase B immobilized on acrylic resin, combined with silicon dioxide as dehydrating agent, followed by product purification, achieved conversion ratios up to 50%. Full characterization and evaluation of the physicochemical and antioxidant properties of the esterified compounds was obtained. The lipophilicity of the rutin esters produced increased with increasing alkyl chain length, yet antioxidant properties were unaffected in comparison with the parent compound. A preparatively useful acylation protocol was established, allowing full investigation into the properties of the acylated compounds. It is also applicable for use on mixtures of compounds as most natural products are found in nature in mixtures and such a development greatly enhances the potential of this method for future commercial applications.
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Affiliation(s)
- Nikitia Mexia
- Leeds Institute of Textiles and Colour, School of Design, University of Leeds Leeds LS2 9JT UK
- School of Chemistry, University of Leeds Leeds LS2 9JT UK
| | | | - Christopher M Rayner
- School of Chemistry, University of Leeds Leeds LS2 9JT UK
- Keracol Limited Nexus, Discovery Way Leeds LS2 3AA UK
| | - Richard S Blackburn
- Leeds Institute of Textiles and Colour, School of Design, University of Leeds Leeds LS2 9JT UK
- Keracol Limited Nexus, Discovery Way Leeds LS2 3AA UK
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2
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Oliveira-Alves SC, Andrade F, Sousa J, Bento-Silva A, Duarte B, Caçador I, Salazar M, Mecha E, Serra AT, Bronze MR. Soilless Cultivated Halophyte Plants: Volatile, Nutritional, Phytochemical, and Biological Differences. Antioxidants (Basel) 2023; 12:1161. [PMID: 37371891 DOI: 10.3390/antiox12061161] [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: 04/22/2023] [Revised: 05/19/2023] [Accepted: 05/22/2023] [Indexed: 06/29/2023] Open
Abstract
The use of halophyte plants appears as a potential solution for degraded soil, food safety, freshwater scarcity, and coastal area utilization. These plants have been considered an alternative crop soilless agriculture for sustainable use of natural resources. There are few studies carried out with cultivated halophytes using a soilless cultivation system (SCS) that report their nutraceutical value, as well as their benefits on human health. The objective of this study was to evaluate and correlate the nutritional composition, volatile profile, phytochemical content, and biological activities of seven halophyte species cultivated using a SCS (Disphyma crassifolium L., Crithmum maritimum L., Inula crithmoides L., Mesembryanthemum crystallinum L., Mesembryanthemum nodiflorum L., Salicornia ramosissima J. Woods, and Sarcocornia fruticosa (Mill.) A. J. Scott.). Among these species, results showed that S. fruticosa had a higher content in protein (4.44 g/100 g FW), ash (5.70 g/100 g FW), salt (2.80 g/100 g FW), chloride (4.84 g/100 g FW), minerals (Na, K, Fe, Mg, Mn, Zn, Cu), total phenolics (0.33 mg GAE/g FW), and antioxidant activity (8.17 µmol TEAC/g FW). Regarding the phenolic classes, S. fruticosa and M. nodiflorum were predominant in the flavonoids, while M. crystallinum, C. maritimum, and S. ramosissima were in the phenolic acids. Moreover, S. fruticosa, S. ramosissima, M. nodiflorum, M. crystallinum, and I. crithmoides showed ACE-inhibitory activity, an important target control for hypertension. Concerning the volatile profile, C. maritimum, I. crithmoides, and D. crassifolium were abundant in terpenes and esters, while M. nodiflorum, S. fruticosa, and M. crystallinum were richer in alcohols and aldehydes, and S. ramosissima was richer in aldehydes. Considering the environmental and sustainable roles of cultivated halophytes using a SCS, these results indicate that these species could be considered an alternative to conventional table salt, due to their added nutritional and phytochemical composition, with potential contribution for the antioxidant and anti-hypertensive effects.
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Affiliation(s)
- Sheila C Oliveira-Alves
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
- ITQB-NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Fábio Andrade
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - João Sousa
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
| | - Andreia Bento-Silva
- Faculdade de Farmácia, Universidade de Lisboa, Av. Gama Pinto, 1649-003 Lisboa, Portugal
| | - Bernardo Duarte
- MARE-Marine and Environmental Sciences Centre & ARNET-Aquatic Research Network Associated Laboratory, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisbon, Portugal
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Isabel Caçador
- MARE-Marine and Environmental Sciences Centre & ARNET-Aquatic Research Network Associated Laboratory, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016 Lisbon, Portugal
- Departamento de Biologia Vegetal, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal
| | - Miguel Salazar
- Riafresh, Sítio do Besouro, CX 547-B, 8005-421 Faro, Portugal
- MED-Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Elsa Mecha
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
- ITQB-NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Ana Teresa Serra
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
- ITQB-NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal
- ITQB-NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
- Faculdade de Farmácia, Universidade de Lisboa, Av. Gama Pinto, 1649-003 Lisboa, Portugal
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3
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Aaby K, Amundsen MR. The stability of phenolic compounds and the colour of lingonberry juice with the addition of different sweeteners during thermal treatment and storage. Heliyon 2023; 9:e15959. [PMID: 37215818 PMCID: PMC10192756 DOI: 10.1016/j.heliyon.2023.e15959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 04/19/2023] [Accepted: 04/27/2023] [Indexed: 05/24/2023] Open
Abstract
Lingonberries (Vaccinium vitis-idaea L.) are rich in phenolic compounds associated with several health benefits. The berries are also astringent, sour, and bitter and the addition of a sweetener is necessary to increase the palatability of lingonberry products. The addition of a sweetener may, however, affect the stability of phenolic compounds in the product. The aim of this study was thus to determine the effects of the addition of sweeteners (sucrose, acesulfame K or sucralose) and temperature on the stability of anthocyanins, flavonols, flavan-3-ols, hydroxycinnamic acids and the colour of lingonberry juice during thermal treatment and storage. The addition of sweeteners did not affect the stability of phenolic compounds or the colour of lingonberry juice during thermal treatment or storage. The stability of the phenolic compounds was significantly affected by temperature. Anthocyanins were the least stable of the phenolic compounds. The half-lives of total anthocyanins were 3.8, 2.0 and 0.8 h at 75, 85 and 95 °C, respectively. The half-lives during storage were 12.8 and 2.7 weeks at 6 and 22 °C, respectively. Cyanidin-3-galactoside, the major anthocyanin in lingonberries, was extensively degraded during storage, probably due to galactoside side-activities of the enzyme preparation used in juice production. After thermal treatment, the juices were darker and bluer, with lower chromaticity, while after storage, the juices were lighter, more yellow, and had higher chromaticity.
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Affiliation(s)
- Kjersti Aaby
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1431, Ås, Norway
| | - Mathias Rudolf Amundsen
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1431, Ås, Norway
- Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037, Tromsø, Norway
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4
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Ramirez DA, Carazzone C. Small molecules putative structure elucidation in endemic Colombian fruits: CFM-ID approach. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2147539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Daniel Arias Ramirez
- Chemistry, Department, Universidad de Los Andes, Laboratory of Advanced Analytical Techniques in Natural Products (LATNAP), Bogotá, Colombia
- ICP-MS Spectrometry Laboratory, Deanship of Scientific Research-Faculty of Science, Universidad de Los Andes, Bogotá, Colombia
| | - Chiara Carazzone
- Chemistry, Department, Universidad de Los Andes, Laboratory of Advanced Analytical Techniques in Natural Products (LATNAP), Bogotá, Colombia
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Veras KS, Fachel FNS, Bassani VL, Teixeira HF, Koester LS. Cyclodextrin-Based Delivery Systems and Hydroxycinnamic Acids: Interactions and Effects on Crucial Parameters Influencing Oral Bioavailability-A Review. Pharmaceutics 2022; 14:pharmaceutics14112530. [PMID: 36432720 PMCID: PMC9699215 DOI: 10.3390/pharmaceutics14112530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/15/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
Hydroxycinnamic acids (HCAs) are a subclass of phenolic acids presenting caffeic acid (CA), chlorogenic acid (CGA), coumaric acid (COA) isomers, ferulic acid (FA), and rosmarinic acid (RA) as the major representants, being broadly distributed into vegetal species and showing a range of biological potentials. Due to the low oral bioavailability of the HCAs, the development of delivery systems to promote better administration by the oral route is demanding. Among the systems, cyclodextrin (CD)-based delivery systems emerge as an important technology to solve this issue. Regarding these aspects, in this review, CD-based delivery systems containing HCAs are displayed, described, and discussed concerning the degree of interaction and their effects on crucial parameters that affect the oral bioavailability of HCAs.
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6
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Dibwe DF, Oba S, Takeishi N, Sakurai T, Tsukui T, Chiba H, Hui SP. Food-Derived β-Carboline Alkaloids Ameliorate Lipid Droplet Accumulation in Human Hepatocytes. Pharmaceuticals (Basel) 2022; 15:ph15050578. [PMID: 35631404 PMCID: PMC9147645 DOI: 10.3390/ph15050578] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 02/06/2023] Open
Abstract
Lipid droplet accumulation (LDA) in hepatocytes is the initial stage of nonalcoholic fatty liver disease (NAFLD). In the search for natural compounds for the prevention of NAFLD, a series of β-carboline alkaloid derivatives, inspired by flazin and its derivative, newly identified in Crassostrea gigas Thunberg. extracts, were examined for LDA inhibition (LDAI) activity in oleic acid–loaded hepatocytes (HepG2). Eight compounds with a piperidine or pyridine C-ring were chemically synthesized (1–8). Among them, compounds 2 and 4 (flazin) with a carboxy group at C-3 and furfuryl alcohol moiety at C-1 showed low cytotoxicity and they exhibited significant LDAI activity. Compound 2 with piperidine C-ring was identified for the first time in C. gigas extract, and ameliorated the lipid accumulation with the LDAI value of 25.4%. Active compounds 2 and 4 significantly inhibited triacylglycerol species accumulation in cells. These compounds upregulated ATGL and downregulated SREBP1, FASN, and SCD1 genes, suggesting that they activated lipolysis and suppressed lipogenesis, respectively. These results suggest that β-carboline alkaloids, especially compounds 2 and 4, might be potentially useful for preventing NAFLD.
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Affiliation(s)
- Dya Fita Dibwe
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan; (D.F.D.); (T.S.)
| | - Saki Oba
- Graduate School of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan; (S.O.); (N.T.)
| | - Nire Takeishi
- Graduate School of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan; (S.O.); (N.T.)
| | - Toshihiro Sakurai
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan; (D.F.D.); (T.S.)
| | - Takayuki Tsukui
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma Nishi-4-3-1-15, Higashi-Ku, Sapporo 007-0894, Japan; (T.T.); (H.C.)
| | - Hitoshi Chiba
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma Nishi-4-3-1-15, Higashi-Ku, Sapporo 007-0894, Japan; (T.T.); (H.C.)
| | - Shu-Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-Ku, Sapporo 060-0812, Japan; (D.F.D.); (T.S.)
- Correspondence: ; Tel./Fax: +81-11-706-3693
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7
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Wu X, Chen Z, Wu Y, Chen Y, Jia J, Shen N, Chiba H, Hui SP. Flazin as a Lipid Droplet Regulator against Lipid Disorders. Nutrients 2022; 14:1501. [PMID: 35406114 PMCID: PMC9002757 DOI: 10.3390/nu14071501] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/28/2022] [Accepted: 04/01/2022] [Indexed: 12/20/2022] Open
Abstract
Lipid disorders are closely related to numerous metabolic diseases, and lipid droplets (LDs) have been considered as a new target for regulating lipid metabolism. Dietary intervention and nutraceuticals provide safe and long-term beneficial effects for treating metabolic diseases. Flazin is a diet-derived bioactive constituent mainly existing in fermented foods, of which the lipid metabolism improvement function has not been studied. In this study, the effect of flazin on lipid regulation at both cell level and organelle level was investigated. Lipidomic profiling showed that flazin significantly decreased cellular triglyceride (TG) by 12.0-22.4% compared with modeling groups and improved the TG and free fatty acid profile. LD staining revealed that flazin efficiently reduced both cellular neutral lipid content by 17.4-53.9% and LD size by 10.0-35.3%. Furthermore, nanoelectrospray ionization mass spectrometry analysis proved that flazin exhibited a preferential suppression of LD TG and regulated LD morphology, including a size decrease and surface property improvement. An evaluation of related gene expression suggested the mechanism to be lipolysis promotion and lipogenesis inhibition. These findings indicated that flazin might be an LD regulator for reversing lipid metabolism disturbance. Moreover, the strategy proposed in this study may contribute to developing other nutraceuticals for treating lipid disorder-related metabolic diseases.
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Affiliation(s)
- Xunzhi Wu
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Zhen Chen
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Yue Wu
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Yifan Chen
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Jiaping Jia
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Nianqiu Shen
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
| | - Hitoshi Chiba
- Department of Nutrition, Sapporo University of Health Sciences, Nakanuma Nishi-4-2-1-15, Higashi-ku, Sapporo 007-0894, Japan;
| | - Shu-Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan; (X.W.); (Z.C.); (Y.W.); (Y.C.); (J.J.); (N.S.)
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He W, Laaksonen O, Tian Y, Heinonen M, Bitz L, Yang B. Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains. Food Chem 2022; 373:131437. [PMID: 34749087 DOI: 10.1016/j.foodchem.2021.131437] [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: 06/22/2021] [Revised: 10/11/2021] [Accepted: 10/16/2021] [Indexed: 11/26/2022]
Abstract
The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.
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Affiliation(s)
- Wenjia He
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Ye Tian
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Maarit Heinonen
- Natural Resources Institute Finland (Luke), Production systems/Horticultural technologies, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Lidija Bitz
- Natural Resources Institute Finland (Luke), Production systems/Horticultural technologies, Myllytie 1, FI-31600 Jokioinen, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, No. 79, Longcheng Street, Taiyuan 030031, China.
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9
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Musilová J, Franková H, Lidiková J, Vollmannová A, Bojňanská T, Jurítková J. The content of bioactive substances and their antioxidant effects in European blueberry (
Vaccinium myrtillus
L.) influenced by different ways of their processing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16549] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Janette Musilová
- Institute of Food Sciences Faculty of Biotechnology and Food Sciences, SUA Nitra, Tr. A. Hlinku 2 Nitra Slovakia
| | - Hana Franková
- Institute of Food Sciences Faculty of Biotechnology and Food Sciences, SUA Nitra, Tr. A. Hlinku 2 Nitra Slovakia
| | - Judita Lidiková
- Institute of Food Sciences Faculty of Biotechnology and Food Sciences, SUA Nitra, Tr. A. Hlinku 2 Nitra Slovakia
| | - Alena Vollmannová
- Institute of Food Sciences Faculty of Biotechnology and Food Sciences, SUA Nitra, Tr. A. Hlinku 2 Nitra Slovakia
| | - Tatiana Bojňanská
- Institute of Food Sciences Faculty of Biotechnology and Food Sciences, SUA Nitra, Tr. A. Hlinku 2 Nitra Slovakia
| | - Jana Jurítková
- Private Joint School EDUCO Slanická osada 2178 Námestovo Slovakia
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10
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Baky MH, Badawy MT, Bakr AF, Hegazi NM, Abdellatif A, Farag MA. Metabolome-based profiling of African baobab fruit ( Adansonia digitata L.) using a multiplex approach of MS and NMR techniques in relation to its biological activity. RSC Adv 2021; 11:39680-39695. [PMID: 35494142 PMCID: PMC9044842 DOI: 10.1039/d1ra08277a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 12/06/2021] [Indexed: 12/17/2022] Open
Abstract
Adansonia digitata L. also known as African baobab is one of the most important fruit-producing trees, widely distributed in the African continent. Baobab fruits are known to possess potential health benefits and nutritional value. This study aimed to holistically dissect the metabolome of A. digitata fruits using a novel comparative protocol using three different analytical platforms. Ultra high performance liquid chromatography coupled to high-resolution tandem mass spectrometry (UHPLC-HRMS/MS), and headspace solid-phase microextraction/gas chromatography coupled to mass spectrometry (HS-SPME/GC-MS) were respectively employed for phytonutrients and aroma profiling, whereas GC-MS post silylation provided an overview of nutrients i.e., sugars. UHPLC-HRMS/MS analysis allowed for the assignment of 77 metabolites, among which 50% are reported for the first time in the fruit. While GC-MS of silylated and aroma compounds led to the identification of 74 and 16 compounds, respectively. Finally, NMR-based metabolite fingerprinting permitted the quantification of the major metabolites for future standardization. In parallel, in vivo antidiabetic potential of the baobab fruit using a streptozotocin (STZ) induced diabetic rat model was assessed. Histopathological and immune-histochemical investigations revealed hepatoprotective and renoprotective effects of A. digitata fruit along with mitigation against diabetes complications. Moreover, the administration of A. digitata fruits (150 mg kg-1) twice a week lowered fasting blood glucose levels.
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Affiliation(s)
- Mostafa H Baky
- Pharmacognosy Department, Faculty of Pharmacy, Egyptian Russian University Badr City Cairo 11829 Egypt +01007906443
| | - Marwa T Badawy
- Biology Department, School of Sciences & Engineering, The American University in Cairo New Cairo 11835 Egypt
| | - Alaa F Bakr
- Pathology Department, Faculty of Veterinary Medicine, Cairo University Gamaa St. 12211 Giza Egypt
| | - Nesrine M Hegazi
- Phytochemistry and Plant Systematics Department, Division of Pharmaceutical Industries, National Research Centre P. O. Box 12622 Cairo Egypt
| | - Ahmed Abdellatif
- Biology Department, School of Sciences & Engineering, The American University in Cairo New Cairo 11835 Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University Kasr El Aini St. P.B. 11562 Cairo Egypt +011-202-25320005 +011-202-2362245
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo New Cairo 11835 Egypt
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11
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Dimitrakopoulou ME, Matzarapi K, Chasapi S, Vantarakis A, Spyroulias GA. Nontargeted 1 H NMR fingerprinting and multivariate statistical analysis for traceability of Greek PDO Vostizza currants. J Food Sci 2021; 86:4417-4429. [PMID: 34459510 DOI: 10.1111/1750-3841.15873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 06/28/2021] [Accepted: 07/02/2021] [Indexed: 11/28/2022]
Abstract
In this study, non-targeted 1 H NMR fingerprinting was used in combination with multivariate statistical analyses for the classification of Greek currants based on their geographical origins (Aeghion, Nemea, Kalamata, Zante, and Amaliada). As classification techniques, Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) were carried out. To elucidate different components according to PDO (Protected Designation of Origin), products from Aeghion (Vostizza) were statistically compared with each one of the four other regions. PLS-DA plots ensure that currants from Kalamata, Nemea, Zante, and Amaliada are well classified with respect to the PDO currants, according to differences observed in metabolites. Results suggest that composition differences in carbohydrates, amino, and organic acids of currants are sufficient to discriminate them in correlation to their geographical origin. In conclusion, currants metabolites which mostly contribute to classification performance of such discriminant analysis model present a suitable alternative technique for currants traceability. The study results contribute information to the currants' metabolite fingerprinting by NMR spectroscopy and their geographical origin. PRACTICAL APPLICATION: This study presents an analytical approach for a high nutritional value Greek PDO product, Vostizza currant. A further research and implementation of this method in food industry, can be the key to food fraud incidents. Thus, application of this work opens up posibilities to "farm to table" mission.
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Affiliation(s)
| | - Konstantina Matzarapi
- Department of Pharmacy, School of Health Sciences, University of Patras, Patras, Greece
| | - Styliani Chasapi
- Department of Pharmacy, School of Health Sciences, University of Patras, Patras, Greece
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
| | - Georgios A Spyroulias
- Department of Pharmacy, School of Health Sciences, University of Patras, Patras, Greece
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12
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Wu G, Hui X, Wang R, Dilrukshi H, Zhang Y, Brennan MA, Brennan CS. Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110466] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Kim MO, Kang MJ, Lee SU, Kim DY, Jang HJ, An JH, Lee HS, Ryu HW, Oh SR. Polyacetylene (9Z,16S)-16-hydroxy-9,17-octadecadiene-12,14-diynoic acid in Dendropanax morbifera leaves. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Huang L, Zhu Y, Peng T, Qiu J, Rao Q, Song J, Xiao S, Li Y, Tang L. Drying methods and structure-activity relationships of hydroxycinnamic acid derivatives in Idesia polycarpa Maxim. Leaves. Food Funct 2021; 12:1651-1661. [PMID: 33496307 DOI: 10.1039/d0fo01813a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Idesia polycarpa Maxim. leaves are an excellent source of hydroxycinnamic acid derivatives and have drawn special attention due to their various biological activities. However, the effects of post-harvest treatment on the structure-activity relationships of hydroxycinnamic acid derivatives in leaves of I. polycarpa are still unknown. In the current study, we compared the contents of unstable compounds in leaves with four drying methods, namely sun-drying, freeze-drying, shade-drying, and oven-drying. We found that the four hydroxycinnamic acid derivative isomers of leaves were significantly affected after drying processing with four different drying methods. Consequently, the underlying mechanisms responsible for the variation of these compounds during the drying processes have been well elucidated: UV lighting induced the isomerization of 1-[(6'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (1) and 1-[(4'-O-(E)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (3) into 1-[(6'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (2) and 1-[(4'-O-(Z)-p-coumaroyl)-β-d-glucopyranosyl]-oxy-2-phenol (4). Also, heat (exceeding 20 °C) led to the rearrangement of the (E/Z)-p-coumaric acid moiety of compounds 3 and 4, of which the 4-O-acylglucoses changed into the 6-O-acylglucoses to generate compounds 1 and 2, respectively. Interestingly, the hepatocyte-free fatty acid accumulation in OA-induced steatosis-conditioned HepG2 cells decreased by 65.00%, 10.69%, and 47.00%, respectively, following treatment with compounds 2, 3 and 4, and compound 1 presented no lipid-lowering activity. In addition, the bioactivities of compounds 2 and 4 were substantially enhanced by 58.42% and 25.33% with the sun-drying method compared to the freeze-dying methods. Our study suggests that sun-drying processing is the best method among the four drying processing methods of I. polycarpa Maxim. leaves.
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Affiliation(s)
- Lei Huang
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China and Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Yu Zhu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Tong Peng
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
| | - Jianfei Qiu
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Qing Rao
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Jingrui Song
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Shiji Xiao
- School of Pharmacy, Zunyi Medical University, Zunyi 563000, China
| | - Yanmei Li
- State Key Laboratory of Functions & Applications of Medicinal Plants, Guizhou Medical University, Guiyang 550014, China. and Key Laboratory of Chemistry for Natural Products of Guizhou Province & Chinese Academic of Sciences, Guiyang 550014, China
| | - Lin Tang
- Key Laboratory of Bio-resources and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China.
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15
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Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102606] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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16
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Azman EM, Charalampopoulos D, Chatzifragkou A. Acetic acid buffer as extraction medium for free and bound phenolics from dried blackcurrant (Ribes nigrum L.) skins. J Food Sci 2020; 85:3745-3755. [PMID: 32990367 DOI: 10.1111/1750-3841.15466] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 05/19/2020] [Accepted: 09/01/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the effects of different solvent and extraction temperatures on the free and bound phenolic compounds and antioxidant activity of dried blackcurrant skins (DBS). Apart from acetic acid buffer solution, different solvent systems, including water, methanol, and mixtures of methanol/water, were also employed and the effects of solvent and temperature (30 and 50 °C) on the free and bound forms of anthocyanins, hydroxycinnamic acids, and flavonols yield were assessed. The results showed that among all solvents, acetic acid buffer resulted in the highest free anthocyanin content (1,712.3 ± 56.1 mg/100 g) (P < 0.05) after 2 hr extraction at 50 °C from DBS, while lower amounts of bound anthocyanins and anthocyanidins were detected after acid hydrolysis. Acetic acid buffer extracts exhibited the highest free hydroxycinnamic acid content (268.0 ± 4.5 mg/100 g), total phenolic content (3702.2 ± 259.3 mg GAE/100 g), and DPPH activity (60.7 ± 2.0% of inhibition). However, their free flavonol content was slightly lower (60.2 ± 0.8 mg/100 g) compared to 100% methanol at 30 and 50 °C (71.4 ± 1.5 mg/100 g and 71.5 ± 6.2 mg/100 g, respectively). Two-way ANOVA indicated interactions between solvent and temperature (P < 0.05), which suggested that the relationship between solvent and phenolic compounds depends on the extraction temperature. PRACTICAL APPLICATION: Overall, acetic acid buffer is more environmental friendly, efficient, and cost effective than other solvents, thus, offering an improved extraction method for phytochemicals as valuable ingredients for nutraceutical applications, from underutilized dried blackcurrant skins (DBS).
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Affiliation(s)
- Ezzat Mohamad Azman
- Department of Food and Nutritional Sciences, University of Reading, Reading, RG66AH, UK.,Department of Food Technology, Faculty Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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17
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Kelanne N, Yang B, Liljenbäck L, Laaksonen O. Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non- Saccharomyces Yeasts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10128-10141. [PMID: 32805115 PMCID: PMC7660742 DOI: 10.1021/acs.jafc.0c03354] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the black currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84-4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.
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18
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Impact of storage on sensory quality of blackcurrant juices prepared with or without enzymatic treatment at industrial scale. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03601-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractBlackcurrant juices prepared with or without enzyme treatment at industrial scale were stored at room temperature or + 4 °C for 1 year, and their sensory profiles, chemical composition and rheological properties were investigated. The juice without enzyme treatment had less intense colour and it was perceived and measured as more viscose than the juice produced with enzyme assistance. Content of monomeric anthocyanins decreased significantly during storage in both juice types under both storing conditions. However, changes in colour intensity were observed only in the non-enzymatic juices. In the discrimination tests based on the appearance, the stored samples were detected as significantly different. Storage resulted in significant changes in contents of hydroxycinnamic acids and flavonols, but this did not have an impact on the bitterness or astringency of the juices. Moreover, sugar and acid contents were mainly unchanged during storage. Storage resulted in a decrease in dynamic viscosity and greater differences in viscoelastic properties for the juice with enzymatic assistance. This study provides important information about the stability of juices typically stored at room temperature for a long time.
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19
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Liu S, Marsol-Vall A, Laaksonen O, Kortesniemi M, Yang B. Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry ( Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7734-7744. [PMID: 32609509 PMCID: PMC7497633 DOI: 10.1021/acs.jafc.0c02842] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/29/2020] [Accepted: 07/01/2020] [Indexed: 05/22/2023]
Abstract
The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD-electrospray ionization-quadrapole/time of flight hybrid mass spectrometry (ESI-QTOF-MS). On the basis of elution order, UV-vis spectra, accurate mass data, and fragmentation pattern and standards, 42 compounds including 22 phenolic acids, 15 flavonols, and 5 flavan-3-ols, were identified in juices and wines prepared from the two bilberry varieties. The levels of most individual nonanthocyanin phenolic compounds in white bilberry products were significantly lower than those in pigmented ones. In bilberry juices, phenolic acids were the most predominant, accounting for approximately 80% of total phenolic content, with p-coumaroyl monotropeins and caffeic acid hexoside being the major phenolic acids. After fermentation, the total contents of phenolic acids, flavonols, and nonanthocyanin phenolic compounds significantly increased, while the content of total flavan-3-ols decreased significantly. p-Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.
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20
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Alcoholic fermentation as a potential tool for coffee pulp detoxification and reuse: Analysis of phenolic composition and caffeine content by HPLC-DAD-MS/MS. Food Chem 2020; 319:126600. [DOI: 10.1016/j.foodchem.2020.126600] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 03/09/2020] [Accepted: 03/10/2020] [Indexed: 11/21/2022]
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21
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Cao H, Yi L, Zhong J, Högger P, Wang M, Prieto M, Simal‐Gandara J, Xiao J. Investigation of new products and reaction kinetics for myricetin in DMEM via an in situ UPLC–MS–MS analysis. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.19] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Affiliation(s)
- Hui Cao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality University of Macau Taipa Macau
| | - Lunzhao Yi
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming China
| | - Jiayi Zhong
- Faculty of Agriculture and Food Kunming University of Science and Technology Kunming China
| | - Petra Högger
- Institut für Pharmazie und Lebensmittelchemie Universität Würzburg Würzburg Germany
| | - Mingfu Wang
- School of Biological Sciences The University of Hong Kong Pokfulam Hong Kong
| | - Miguel‐Angel Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo—Ourense Campus Ourense Spain
| | - Jesus Simal‐Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology University of Vigo—Ourense Campus Ourense Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality University of Macau Taipa Macau
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22
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High-Molecular-Weight Polyphenol-Rich Fraction of Black Tea Does Not Prevent Atrophy by Unloading, But Promotes Soleus Muscle Mass Recovery from Atrophy in Mice. Nutrients 2019; 11:nu11092131. [PMID: 31500089 PMCID: PMC6770236 DOI: 10.3390/nu11092131] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/27/2019] [Accepted: 09/03/2019] [Indexed: 11/17/2022] Open
Abstract
Previously, we reported that polyphenol-rich fraction (named E80) promotes skeletal muscle hypertrophy induced by functional overload in mice. This study indicates that E80 has potential for affecting skeletal muscle mass. Then, we evaluate the effect of E80 on atrophic and recovery conditions of skeletal muscle in mice. Hindlimb suspension (unloading) and relanding (reloading) are used extensively to observe disuse muscle atrophy and subsequent muscle mass recovery from atrophy. Eight-week old C57BL/6 mice were fed either a normal diet or a diet containing 0.5% E80 for two weeks under conditions of hindlimb suspension and a subsequent 5 or 10 days of reloading. We found that E80 administration did not prevent atrophy during hindlimb suspension, but promoted recovery of slow-twitch (soleus) muscle mass from atrophy induced by hindlimb suspension. After five days of reloading, we discovered that phosphorylation of the Akt/mammalian target of rapamycin (mTOR) pathway proteins, such as Akt and P70 ribosomal protein S6 kinase (S6K), was activated in the muscle. Therefore, E80 administration accelerated mTOR signal and increased protein synthesis in the reloaded soleus muscle.
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23
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Marsol-Vall A, Laaksonen O, Yang B. Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices. Food Chem 2019; 293:151-160. [DOI: 10.1016/j.foodchem.2019.04.076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/10/2019] [Accepted: 04/21/2019] [Indexed: 10/27/2022]
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24
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Ruprecht C, Bönisch F, Ilmberger N, Heyer TV, Haupt ET, Streit WR, Rabausch U. High level production of flavonoid rhamnosides by metagenome-derived Glycosyltransferase C in Escherichia coli utilizing dextrins of starch as a single carbon source. Metab Eng 2019; 55:212-219. [DOI: 10.1016/j.ymben.2019.07.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/14/2019] [Accepted: 07/07/2019] [Indexed: 01/09/2023]
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25
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Saha P, Talukdar AD, Nath R, Sarker SD, Nahar L, Sahu J, Choudhury MD. Role of Natural Phenolics in Hepatoprotection: A Mechanistic Review and Analysis of Regulatory Network of Associated Genes. Front Pharmacol 2019; 10:509. [PMID: 31178720 PMCID: PMC6543890 DOI: 10.3389/fphar.2019.00509] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2019] [Accepted: 04/24/2019] [Indexed: 12/11/2022] Open
Abstract
The liver is not only involved in metabolism and detoxification, but also participate in innate immune function and thus exposed to frequent target Thus, they are the frequent target of physical injury. Interestingly, liver has the unique ability to regenerate and completely recoup from most acute, non-iterative situation. However, multiple conditions, including viral hepatitis, non-alcoholic fatty liver disease, long term alcohol abuse and chronic use of medications can cause persistent injury in which regenerative capacity eventually becomes dysfunctional resulting in hepatic scaring and cirrhosis. Despite the recent therapeutic advances and significant development of modern medicine, hepatic diseases remain a health problem worldwide. Thus, the search for the new therapeutic agents to treat liver disease is still in demand. Many synthetic drugs have been demonstrated to be strong radical scavengers, but they are also carcinogenic and cause liver damage. Present day various hepatic problems are encountered with number of synthetic and plant based drugs. Nexavar (sorafenib) is a chemotherapeutic medication used to treat advanced renal cell carcinoma associated with several side effects. There are a few effective varieties of herbal preparation like Liv-52, silymarin and Stronger neomin phages (SNMC) against hepatic complications. Plants are the huge repository of bioactive secondary metabolites viz; phenol, flavonoid, alkaloid etc. In this review we will try to present exclusive study on phenolics with its mode of action mitigating liver associated complications. And also its future prospects as new drug lead.
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Affiliation(s)
- Priyanka Saha
- Department of Life Science & Bioinformatics, Assam University, Silchar, India
| | - Anupam Das Talukdar
- Department of Life Science & Bioinformatics, Assam University, Silchar, India
| | - Rajat Nath
- Department of Life Science & Bioinformatics, Assam University, Silchar, India
| | - Satyajit D. Sarker
- Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool, United Kingdom
| | - Lutfun Nahar
- Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, Liverpool, United Kingdom
| | - Jagajjit Sahu
- Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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26
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Tian Y, Laaksonen O, Haikonen H, Vanag A, Ejaz H, Linderborg K, Karhu S, Yang B. Compositional Diversity among Blackcurrant ( Ribes nigrum) Cultivars Originating from European Countries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5621-5633. [PMID: 31013088 PMCID: PMC6750745 DOI: 10.1021/acs.jafc.9b00033] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Berries representing 21 cultivars of blackcurrant were analyzed using liquid chromatographic, gas chromatographic, and mass spectrometric methods coupled with multivariate models. This study pinpointed compositional variation among cultivars of different origins cultivated in the same location during two seasons. The chemical profiles of blackcurrants varied significantly among cultivars and growing years. The key differences among cultivars of Scottish, Lithuanian, and Finnish origins were in the contents of phenolic acids (23 vs 16 vs 19 mg/100 g on average, respectively), mainly as 5- O-caffeoylquinic acid, 4- O-coumaroylglucose, ( E)-coumaroyloxymethylene-glucopyranosyloxy-( Z)-butenenitrile, and 1- O-feruloylglucose. The Scottish cultivars were grouped on the basis of the 3- O-glycosides of delphinidin and cyanidin, as were the Lithuanian cultivars. Among the Finnish samples, the content of myricetin 3- O-glycosides, 4- O-caffeoylglucose, 1- O-coumaroylglucose, and 4- O-coumaroylglucose were significantly different between the two green-fruited cultivars and the black-fruited cultivars. The samples from the studied years differed in the content of phenolic acid derivatives, quercetin glycosides, monosaccharides, and citric acid.
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Affiliation(s)
- Ye Tian
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Heta Haikonen
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Anita Vanag
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Huma Ejaz
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Kaisa Linderborg
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Saila Karhu
- Natural
Resources Institute Finland (Luke), Itäinen Pitkäkatu 4a, FI-20520 Turku, Finland
| | - Baoru Yang
- Food
Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
- Institute
of Food Quality and Safety, Shanxi Academy
of Agricultural Sciences, Longcheng Street No. 81, 030031 Taiyuan, China
- E-mail: . Tel: +35823336844
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27
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Bassanini I, Kapešová J, Petrásková L, Pelantová H, Markošová K, Rebroš M, Valentová K, Kotik M, Káňová K, Bojarová P, Cvačka J, Turková L, Ferrandi EE, Bayout I, Riva S, Křen V. Glycosidase‐Catalyzed Synthesis of Glycosyl Esters and Phenolic Glycosides of Aromatic Acids. Adv Synth Catal 2019. [DOI: 10.1002/adsc.201900259] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Ivan Bassanini
- Istituto di Chimica del Riconoscimento MolecolareConsiglio Nazionale delle Ricerche Via Mario Bianco 9 I 20131 Milano Italy
- Dipartimento di Scienze FarmaceuticheUniversità degli Studi di Milano Via Mangiagalli 25 I 20131 Milano Italy
| | - Jana Kapešová
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Lucie Petrásková
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Helena Pelantová
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Kristína Markošová
- Institute of BiotechnologySlovak University of Technology Radlinského 9 SK 81237 Bratislava Slovakia
| | - Martin Rebroš
- Institute of BiotechnologySlovak University of Technology Radlinského 9 SK 81237 Bratislava Slovakia
| | - Kateřina Valentová
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Michael Kotik
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Kristýna Káňová
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Pavla Bojarová
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Josef Cvačka
- Institute of Organic Chemistry and Biochemistry of theCzech Academy of Sciences Flemingovo nám. 2 CZ 16610 Prague 6 Czech Republic
| | - Lucie Turková
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
| | - Erica E. Ferrandi
- Istituto di Chimica del Riconoscimento MolecolareConsiglio Nazionale delle Ricerche Via Mario Bianco 9 I 20131 Milano Italy
| | - Ikram Bayout
- Istituto di Chimica del Riconoscimento MolecolareConsiglio Nazionale delle Ricerche Via Mario Bianco 9 I 20131 Milano Italy
- Asymmetric Catalysis Laboratory (LCAE)Badji Mokhtar Annaba-University B.P. 12 23000 Annaba Algeria
| | - Sergio Riva
- Istituto di Chimica del Riconoscimento MolecolareConsiglio Nazionale delle Ricerche Via Mario Bianco 9 I 20131 Milano Italy
| | - Vladimír Křen
- Institute of Microbiology of the Czech Academy of Sciences Vídeňská 1083 CZ 14220 Prague 4 Czech Republic
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28
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Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.04.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Yang Y, Liu M, Zhang W, Cao Y, Li C, Wang W. Identification and Characterization of Two New 1- O-Acyl-glucose-ester Forming Glucosyltransferases from Erigeron breviscapus. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2848-2855. [PMID: 30821967 DOI: 10.1021/acs.jafc.8b07215] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Two versatile UDP-glucosyltransferases, UGT75L25 and UGT75X1, were isolated from Erigeron breviscapus. The enzymes display high sequence identity to flavonoid 7- O-glucosyltransferase from Malus species and cluster to the phylogenetic group L of plant glucosyltransferases, also involved in the formation of hydroxycinnamoyl glucose esters, which are used as bifunctional donors in the glucosylation or acylation of anthocyanins. The enzymes, functionally expressed in Escherichia coli, exhibit broad substrate specificity toward 21 structurally diverse types of phenolic acids, including (hydroxy)cinnamates, vanillic acid, 3-hydroxycoumarin, and 7-hydroxyflavonoids. The catalytic characteristics of UGT75L25 and UGT75X1 were exploited to generate the corresponding acyl-glucose-esters or glucosides with high efficiency. These findings demonstrate the significant potential of acyl-glucose-esters in the further enzymatic synthesis of bioactive anthocyanins.
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Affiliation(s)
- Yan Yang
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
- Key Laboratory of Biosynthesis of Natural Products of National Health Commission of the Peoplés Republic of China, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
| | - Minzhi Liu
- Key Laboratory of Biosynthesis of Natural Products of National Health Commission of the Peoplés Republic of China, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
| | - Wenxuan Zhang
- Key Laboratory of Biosynthesis of Natural Products of National Health Commission of the Peoplés Republic of China, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
| | - Yunsong Cao
- Key Laboratory of Biosynthesis of Natural Products of National Health Commission of the Peoplés Republic of China, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
| | - Changkun Li
- Beijing Branch , Shimadzu (China) Co., Ltd. , Beijing 100020 , China
| | - Wei Wang
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
- Key Laboratory of Biosynthesis of Natural Products of National Health Commission of the Peoplés Republic of China, Institute of Materia Medica , Chinese Academy of Medical Sciences & Peking Union Medical College , Beijing 100050 , China
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30
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Yang W, Kortesniemi M, Ma X, Zheng J, Yang B. Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives. Food Chem 2019; 281:189-196. [PMID: 30658747 DOI: 10.1016/j.foodchem.2018.12.111] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 12/28/2018] [Accepted: 12/29/2018] [Indexed: 11/15/2022]
Abstract
Anthocyanin-rich fractions isolated from blackcurrant (Ribes nigrum L.) including delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside were enzymatically acylated with lauric acid. All the four anthocyanins were successfully monoacylated, and their relative proportions did not affect the conversion yield. The acylation occurred at the 6″-OH position of the glucosides and at the rhamnose 4‴-OH of the rutinosides. The rutinoside moieties of the anthocyanins were successfully acylated for the first time, and the corresponding acylation sites were verified by NMR analysis. The acylation enhanced the lipophilicity. The hydrophilic anthocyanin rutinosides were more lipophilic after acylation. Introducing lauric acid into the anthocyanins significantly improved the thermostability and capacity to inhibit lipid peroxidation and maintained UV-vis absorbance and antioxidant activity. This research provides important insights into acylation of mixed anthocyanins with different glycosyl moieties.
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Affiliation(s)
- Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Maaria Kortesniemi
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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31
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Farooque S, Rose PM, Benohoud M, Blackburn RS, Rayner CM. Enhancing the Potential Exploitation of Food Waste: Extraction, Purification, and Characterization of Renewable Specialty Chemicals from Blackcurrants ( Ribes nigrum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:12265-12273. [PMID: 30412401 DOI: 10.1021/acs.jafc.8b04373] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Natural colorants were extracted from renewable botanical sources, specifically waste epicarp from the blackcurrant fruit pressing industry. A process was developed which used acidified water extraction followed by a solid-phase extraction (SPE) purification stage which allowed the production of an anthocyanin-rich extract in good yields (ca. 2% w/ w based on dry weight of raw material). The components in the extracts were extensively characterized by HPLC, mass spectrometry, IR, NMR, and UV-vis spectroscopy. HPLC confirmed presence of four anthocyanins: delphinidin-3- O-rutinoside (45%), cyanidin-3- O-rutinoside (31%), and the corresponding glucosides at 16% and 8%, respectively. On sequential liquid-liquid aqueous-organic partitioning of the post-SPE sample, monomeric anthocyanins (54.7%) and polymeric anthocyanins (18%) were found in the aqueous layer with 3- O-rutinosides of myricetin (3.1%) and quercetin (3.2%), while isopropylacetate achieved selective extraction of caffeic acid (3%), p-coumaric acid (5%), and myricetin (2.5%) and quercetin (3.2%) aglycons. 3- O-Glucosides of myricetin (3.1%) and quercetin (2%), along with nigrumin- p-coumarate (1%) and nigrumin ferulate (0.5%) were selectively extracted from the remaining aqueous fraction using ethyl acetate. This allowed for near total quantification of the blackcurrant extract composition.
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Affiliation(s)
- Sannia Farooque
- School of Chemistry , University of Leeds , Leeds , LS2 9JT , United Kingdom
| | - Paul M Rose
- School of Chemistry , University of Leeds , Leeds , LS2 9JT , United Kingdom
- Sustainable Materials Research Group, School of Design , University of Leeds , Leeds , LS2 9JT , United Kingdom
| | - Meryem Benohoud
- Keracol Limited , University of Leeds , Leeds , LS2 9JT , United Kingdom
| | - Richard S Blackburn
- Sustainable Materials Research Group, School of Design , University of Leeds , Leeds , LS2 9JT , United Kingdom
- Keracol Limited , University of Leeds , Leeds , LS2 9JT , United Kingdom
| | - Christopher M Rayner
- School of Chemistry , University of Leeds , Leeds , LS2 9JT , United Kingdom
- Keracol Limited , University of Leeds , Leeds , LS2 9JT , United Kingdom
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32
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Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF). BEVERAGES 2018. [DOI: 10.3390/beverages4040081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of high-intensity pulsed electric fields (HiPEF) has been reported on the microbial resistance of fruit juices and beverages. However, the influence of HiPEF on bioactive compounds in herbal infusions is still limited. The objective of the present work was to evaluate chemical stability of polyphenols of infusions from Buddleja scordioides or Salvilla under thermal processing (concentrates) followed by HiPEF treatments. Buddleja infusions were prepared at 1% w/v of salvilla, heated, filtered and concentrated in a thin falling film evaporator. Three different HiPEF treatments were applied to Buddleja scordioides concentrated beverages. The percentage of pulse rate was 25 and 90%; output temperature, 18.3 ± 1 °C; and the frequency range, 100, 300 and 400 Hz. The feed flow was 0.5 L/h. DPPH radical scavenging assay, inhibition of Nitric Oxide activity and analysis of phenolic acids and flavonoids by UPLC-ESI-MS/MS were determined. ANOVA one-way analysis and Tukey test (p < 0.05) were used to analyze results. Concentration process increases the amount of flavonols; however, the use of HiPEF produces a minor reduction on antioxidant capacity. The use of HiPEF at 1000 kJ/kg and 1100 kJ/kg displays a similar profile on phenolic acids between HiPEF-treated beverages and concentrates, showing that the use of HiPEF may be a promissory technology in the processing practices of herbal infusions.
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33
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Wang H, Li J, Tao W, Zhang X, Gao X, Yong J, Zhao J, Zhang L, Li Y, Duan JA. Lycium ruthenicum studies: Molecular biology, Phytochemistry and pharmacology. Food Chem 2018; 240:759-766. [DOI: 10.1016/j.foodchem.2017.08.026] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 07/29/2017] [Accepted: 08/04/2017] [Indexed: 12/16/2022]
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34
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Inada KOP, Duarte PA, Lapa J, Miguel MAL, Monteiro M. Jabuticaba ( Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:52-61. [PMID: 29358795 PMCID: PMC5756182 DOI: 10.1007/s13197-017-2769-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2017] [Accepted: 07/20/2017] [Indexed: 10/18/2022]
Abstract
Jabuticaba (Myrciaria jaboticaba) is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3-O-glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90 days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although [Formula: see text] and [Formula: see text] values of jabuticaba juice decreased and [Formula: see text] increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated Escherichia coli and Salmonella enteritidis, suggesting antimicrobial activity.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
| | - Paula Andrés Duarte
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
| | - Jacqueline Lapa
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902 Brazil
| | - Marco Antônio Lemos Miguel
- Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902 Brazil
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902 Brazil
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35
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Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chem 2017; 233:29-37. [PMID: 28530577 DOI: 10.1016/j.foodchem.2017.04.067] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 04/10/2017] [Accepted: 04/11/2017] [Indexed: 11/17/2022]
Abstract
Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.
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Affiliation(s)
- Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Rain Kuldjärv
- Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia.
| | - Toomas Paalme
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia.
| | - Mira Virkki
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
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36
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Mäkilä L, Laaksonen O, Kallio H, Yang B. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Food Chem 2016; 221:422-430. [PMID: 27979223 DOI: 10.1016/j.foodchem.2016.10.079] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 01/06/2023]
Abstract
Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.
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Affiliation(s)
- Leenamaija Mäkilä
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; The Kevo Subarctic Research Institute, University of Turku, FI-20014 Turku, Finland.
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; Department of Food Science and Engineering, Jinan University, 510632 Guangzhou, China.
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