1
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Chen M, Ye S, Deng M, Zhang L, Yu S. Enzyme-esterified grape seed proanthocyanidin derivatives as novel lipid-lowering agents. Food Res Int 2024; 193:114860. [PMID: 39160055 DOI: 10.1016/j.foodres.2024.114860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/09/2024] [Accepted: 07/30/2024] [Indexed: 08/21/2024]
Abstract
Grape seed proanthocyanidin (GSP), as a natural antioxidant, has great potential to be developed into a lipid-lowering agent, but its low lipophilicity and stability greatly limit its application. In this study, an enzymatic esterification strategy was developed to introduce fatty acid chains into GSP, resulting in the successful synthesis of a series of new GSP derivatives. The results showed that up to 85% conversion of GSP and 35% TAG inhibition rate of GSP derivatives were achieved. The structures of GSP derivatives were identified by UPLC-MS/MS, and seven derivatives were confirmed as catechin-3'-O-laurate, epicatechin-3'-O-laurate, epicatechin gallate-3″,5″-di-O-laurate, epicatechin gallate-3',3″,5″-tri-O-laurate, procyanidin B1-3',3″-di-O-laurate, procyanidin B2-3',3″-di-O-laurate and procyanidin C1-3',3″,3‴-tri-O-laurate by NMR. GSP derivatives exhibited higher inhibitory effects on lipid accumulation, intracellular TAG and TC than parent GSP. These results indicate that GSP derivatives have potential as lipid-lowering agents for utilization in the food industry.
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Affiliation(s)
- Mingshun Chen
- School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Susu Ye
- National Research and Development Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Mei Deng
- National Research and Development Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Lu Zhang
- National Research and Development Center of Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Shujuan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
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2
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Górnaś P, Mišina I, Waśkiewicz A, Perkons I, Pugajeva I, Segliņa D. Simultaneous extraction of tocochromanols and flavan-3-ols from the grape seeds: Analytical and industrial aspects. Food Chem 2024; 462:140913. [PMID: 39197241 DOI: 10.1016/j.foodchem.2024.140913] [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: 03/13/2024] [Revised: 07/20/2024] [Accepted: 08/16/2024] [Indexed: 09/01/2024]
Abstract
Grape processing generates large amounts of by-products, including seeds rich in hydrophilic and lipophilic antioxidants. This study demonstrates, for the first time, that subjecting grape seeds to a single ultrasound-assisted extraction (UAE) with aqueous ethanolic solutions yields both flavan-3-ols and tocochromanols in the final extract. Notably, the water content in ethanol significantly influences the extractability of tocochromanols more than flavan-3-ols. Solid-to-solvent ratios of 1:50 to 1:2 were tested for both analytical and industrial applications. A sustainable analytical approach for recovering flavan-3-ols and tocochromanols using 60% and 96.4% ethanol extractions was validated and employed to profile nineteen genotypes of lesser-studied interspecific grape crosses (Vitis spp.). Different genotypes showed a wide range of concentrations of tocopherols (1.6-6.3 mg/100 g), tocotrienols (1.0-17.4 mg/100 g), and flavan-3-ols (861-9994 mg/100 g). This indicated that the genetic background and maturity of the plant material are crucial factors from an industrial perspective due to the initial concentration of bioactive compounds. Finally, the study also discussed the fundamental aspects of hydrophobic antioxidant extractability from the lipid matrix with aqueous ethanol solutions and the limitations of the workflow, such as the non-extractable tocochromanols and their esters and the losses of these lipophilic antioxidants during extraction.
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Affiliation(s)
- Paweł Górnaś
- Institute of Horticulture, Graudu 1, Dobele LV-3701, Latvia.
| | - Inga Mišina
- Institute of Horticulture, Graudu 1, Dobele LV-3701, Latvia
| | - Agnieszka Waśkiewicz
- Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60-625 Poznan, Poland
| | - Ingus Perkons
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes 3, Riga LV-1076, Latvia
| | - Iveta Pugajeva
- Institute of Food Safety, Animal Health and Environment BIOR, Lejupes 3, Riga LV-1076, Latvia
| | - Dalija Segliņa
- Institute of Horticulture, Graudu 1, Dobele LV-3701, Latvia
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3
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Wang L, Mu H, Sun Y, Jin Y, Zhang W. Asymmetric synthesis of spiro[4H-chromene-3,3'-oxindoles] via a squaramide-organocatalytic three-component cascade Knoevenagel/Michael/cyclization sequence. Mol Divers 2024:10.1007/s11030-024-10852-6. [PMID: 38687399 DOI: 10.1007/s11030-024-10852-6] [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: 02/24/2024] [Accepted: 03/18/2024] [Indexed: 05/02/2024]
Abstract
Asymmetric synthesis of spiro[4H-chromene-3,3'-oxindole] derivatives was realized through an organocatalytic cascade Knoevenagel/Michael/cyclization reaction using a quinidine-derived squaramide. Under the optimized conditions, the reactions of isatins, malononitrile, and sesamol yield the desired spirooxindoles in good yields (75-87%) and moderate to high ee values (up to 90% ee).
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Affiliation(s)
- Liming Wang
- Department of Pharmacy, Jilin Medical University, Jilin, 132013, People's Republic of China
| | - Hongwen Mu
- Department of Pharmacy, Jilin Medical University, Jilin, 132013, People's Republic of China
| | - Yuhong Sun
- Department of Pharmacy, Jilin Medical University, Jilin, 132013, People's Republic of China
| | - Ying Jin
- Department of Pharmacy, Jilin Medical University, Jilin, 132013, People's Republic of China.
| | - Wei Zhang
- Department of Pharmacy, Jilin Medical University, Jilin, 132013, People's Republic of China.
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4
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Cho YB, Lee H, Jeon HJ, Lee JY, Kim HJ. Antioxidant and Inhibitory Activities of Filipendula glaberrima Leaf Constituents against HMG-CoA Reductase and Macrophage Foam Cell Formation. Molecules 2024; 29:354. [PMID: 38257267 PMCID: PMC10818259 DOI: 10.3390/molecules29020354] [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: 11/30/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
In our search for bioactive components, various chromatographic separations of the organic fractions from Filipendula glaberrima leaves led to the isolation of a new ellagitannin and a triterpenoid, along with 26 known compounds. The structures of the isolates were determined based on their spectroscopic properties and chemical evidence, which were then evaluated for their antioxidant activities, inhibitory activities on 3-hydroxy-3-methylglutaryl-coenzyme A reductase, and foam cell formation in THP-1 cells to prevent atherosclerosis. Rugosin B methyl ester (1) showed the best HMG-CoA reductase inhibition and significantly reduced ox-low-density lipoprotein-induced THP-1 macrophage-derived foam cell formation at 25 µM. In addition, no cytotoxicity was observed in THP-1 cells at 50 μg/mL of all extracts in the macrophage foam cell formation assay. Therefore, F. glaberrima extract containing 1 is promising in the development of dietary supplements due to its potential behavior as a novel source of nutrients for preventing and treating atherosclerosis.
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Affiliation(s)
- You Bin Cho
- Center for Advanced Biomolecular Recognition, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; (Y.B.C.); (H.L.)
| | - Hyunbeom Lee
- Center for Advanced Biomolecular Recognition, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; (Y.B.C.); (H.L.)
| | - Hui-Jeon Jeon
- New Drug Development Center, Daegu-Gyeongbuk Medical Innovation Foundation, Daegu 41061, Republic of Korea;
| | - Jae Yeol Lee
- Department of Chemistry, College of Sciences, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Hyoung Ja Kim
- Center for Advanced Biomolecular Recognition, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; (Y.B.C.); (H.L.)
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5
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Wang S, Li Y, Ma C, Huang D, Chen S, Zhu S, Wang H. Enzymatic molecular modification of water-soluble polyphenols: Synthesis, structure, bioactivity and application. Crit Rev Food Sci Nutr 2023; 63:12637-12651. [PMID: 35912423 DOI: 10.1080/10408398.2022.2105301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The poor lipophilicity and instability of water-soluble polyphenols limit their bioavailability and application in food. However, increasing attention has been given to water-soluble polyphenols due to their multiple biological activities, which prompts the modification of the structure of water-soluble polyphenols to improve their lipophilicity and stability and enable more efficient application. This review presents the enzymatic biosynthesis of lipophilic derivatives of water-soluble polyphenols, which will change the molecular structure of water-soluble polyphenols based on the loss of hydroxyl or carboxyl groups. Therefore, the effects of reaction factors on the structure of polyphenol derivatives and the change in their bioactivities will be further analyzed. Previous studies have shown that lipases, solvent systems, and hydrophobic groups are major factors influencing the synthesis and lipophilicity of polyphenol derivatives. Moreover, the biological activities of polyphenol derivatives were changed to a certain extent, such as through the enhancement or weakening of antioxidant activity in different systems and the increase in anti-influenza virus activity and antibacterial activity. The improvement of lipophilicity also expands polyphenol application in food. This review may contribute to the efficient synthesis of lipophilic derivatives of water-soluble polyphenols to extend the utilization and application range of polyphenols.
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Affiliation(s)
- Shan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Chaoyang Ma
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shangwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Hongxin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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6
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Wei F, Wang J, Luo L, Tayyab Rashid M, Zeng L. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Res Int 2023; 170:112994. [PMID: 37316067 DOI: 10.1016/j.foodres.2023.112994] [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: 12/28/2022] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.
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Affiliation(s)
- Fang Wei
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Sciences, Yongchuan, Chongqing 402160, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China.
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7
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Geng Y, Liu X, Yu Y, Li W, Mou Y, Chen F, Hu X, Ji J, Ma L. From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications. Compr Rev Food Sci Food Saf 2023; 22:3254-3291. [PMID: 37219415 DOI: 10.1111/1541-4337.13182] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/24/2023]
Abstract
Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of o-quinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.
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Affiliation(s)
- Yaqian Geng
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xinyu Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yiran Yu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Wei Li
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yao Mou
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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8
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Wang S, Jiang C, Jing H, Du X, Zhu S, Wang H, Ma C. Synthesis of ECG ((−)-epicatechin gallate) acylated derivatives as new inhibitors of α-amylase and their mechanism on delaying starch digestion. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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9
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Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review. Biomolecules 2022; 12:biom12121897. [PMID: 36551325 PMCID: PMC9775470 DOI: 10.3390/biom12121897] [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: 10/31/2022] [Revised: 11/23/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
Polyphenols, as secondary metabolites from plants, possess a natural antioxidant capacity and biological activities attributed to their chemical and structural characteristics. Due to their mostly polar character, polyphenols present a low solubility in less polar environments or hydrophobic matrices. However, in order to make polyphenols able to incorporate in oils and fats, a transformation strategy is necessary. For the above, the functionalization of polyphenols through chemical or enzymatic lipophilization has allowed the synthesis of phenolipids. These are amphipilic molecules that preserve the natural phenolic core to which an aliphatic motif is attached by esterification or transesterification reactions. The length of the aliphatic chain in phenolipids allows them to interact with different systems (such as emulsions, oily molecules, micelles and cellular membranes), which would favor their use in processed foods, as vehicles for drugs, antimicrobial agents, antioxidants in the cosmetic industry and even in the treatment of degenerative diseases related to oxidative stress.
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10
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Mardani M, Badakné K, Farmani J, Shahidi F. Enzymatic lipophilization of bioactive compounds with high antioxidant activity: a review. Crit Rev Food Sci Nutr 2022; 64:4977-4994. [PMID: 36419380 DOI: 10.1080/10408398.2022.2147268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Food products contain bioactive compounds such as phenolic and polyphenolic compounds and vitamins, resulting in a myriad of biological characteristics such as antimicrobial, anticarcinogenic, and antioxidant activities. However, their application is often restricted because of their relatively low solubility and stability in emulsions and oil-based products. Therefore, chemical, enzymatic, or chemoenzymatic lipophilization of these compounds can be achieved by grafting a non-polar moiety onto their polar structures. Among different methods, enzymatic modification is considered environmentally friendly and may require only minor downstream processing and purification steps. In recent years, different systems have been suggested to design the synthetic reaction of these novel products. This review presents the new trends in this area by summarizing the essential enzymatic modifications in the last decade that led to the synthesis of bioactive compounds with attractive antioxidative properties for the food industry by emphasizing on optimization of the reaction conditions to maximize the production yields. Lastly, recent developments regarding characterization, potential applications, emerging research areas, and needs are highlighted.
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Affiliation(s)
- Mohsen Mardani
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Katalin Badakné
- Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada
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11
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Dehelean CA, Coricovac D, Pinzaru I, Marcovici I, Macasoi IG, Semenescu A, Lazar G, Cinta Pinzaru S, Radulov I, Alexa E, Cretu O. Rutin bioconjugates as potential nutraceutical prodrugs: An in vitro and in ovo toxicological screening. Front Pharmacol 2022; 13:1000608. [PMID: 36210849 PMCID: PMC9538480 DOI: 10.3389/fphar.2022.1000608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 08/18/2022] [Indexed: 11/29/2022] Open
Abstract
Rutin (RUT) is considered one the most attractive flavonoids from a therapeutic perspective due to its multispectral pharmacological activities including antiradical, anti-inflammatory, antiproliferative, and antimetastatic among others. Still, this compound presents a low bioavailability what narrows its clinical applications. To overcome this inconvenience, the current paper was focused on the synthesis, characterization, and toxicological assessment of two RUT bioconjugates obtained by enzymatic esterification with oleic acid (OA) and linoleic acid (LA)—rutin oleate (RUT-O) and rutin linoleate (RUT-L), as flavonoid precursors with improved physicochemical and biological properties. Following the enzymatic synthesis in the presence of Novozyme® 435, the two bioconjugates were obtained, their formation being confirmed by RAMAN and FT-IR spectroscopy. The in vitro and in ovo toxicological assessment of RUT bioconjugates (1–100 µM) was performed using 2D consecrated cell lines (cardiomyoblasts - H9c2(2-1), hepatocytes—HepaRG, and keratinocytes—HaCaT), 3D reconstructed human epidermis tissue (EpiDerm™), and chick chorioallantoic membranes, respectively. The results obtained were test compound, concentration—and cell-type dependent, as follows: RUT-O reduced the viability of H9c2(2-1), HepaRG, and HaCaT cells at 100 µM (to 77.53%, 83.17%, and 78.32%, respectively), and induced cell rounding and floating, as well as apoptotic-like features in the nuclei of all cell lines, whereas RUT-L exerted no signs of cytotoxicity in all cell lines in terms of cell viability, morphology, and nuclear integrity. Both RUT esters impaired the migration of HepaRG cells (at 25 µM) and lack irritative potential (at 100 µM) in vitro (tissue viability >50%) and in ovo (irritation scores of 0.70 for RUT-O, and 0.49 for RUT-L, respectively). Computational predictions revealed an increased lipophilicity, and reduced solubility, drug-likeness and drug score of RUT-O and RUT-L compared to their parent compounds—RUT, OA, and LA. In conclusion, we report a favorable toxicological profile for RUT-L, while RUT-O is dosage-limited since at high concentrations were noticed cytotoxic effects.
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Affiliation(s)
- Cristina Adriana Dehelean
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of România”, Timişoara, Romania
| | - Dorina Coricovac
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
| | - Iulia Pinzaru
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- *Correspondence: Iulia Pinzaru,
| | - Iasmina Marcovici
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
| | - Ioana Gabriela Macasoi
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
| | - Alexandra Semenescu
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluations, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
| | - Geza Lazar
- ”Ioan Ursu” Institute of the Faculty of Physics, Babes-Bolyai University, Cluj-Napoca, Romania
| | - Simona Cinta Pinzaru
- ”Ioan Ursu” Institute of the Faculty of Physics, Babes-Bolyai University, Cluj-Napoca, Romania
| | - Isidora Radulov
- Faculty of Agriculture, Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of România”, Timişoara, Romania
| | - Ersilia Alexa
- Faculty of Food Engineering, Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of România”, Timişoara, Romania
| | - Octavian Cretu
- Faculty of Medicine, “Victor Babes” University of Medicine and Pharmacy Timisoara, Timisoara, Romania
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12
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Yang Q, Wang Z, Hor CHH, Xiao H, Bian Z, Wang J(J. Asymmetric synthesis of flavanols via Cu-catalyzed kinetic resolution of chromenes and their anti-inflammatory activity. SCIENCE ADVANCES 2022; 8:eabm9603. [PMID: 35658029 PMCID: PMC9166297 DOI: 10.1126/sciadv.abm9603] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Flavanols are privileged heterocyclic compounds in medicinal chemistry. It is notable to develop an efficient and straightforward protocol for accessing chiral flavanols with precise control of the stereocenters. Here, a highly efficient kinetic resolution of chromenes was reported via Cu-catalyzed asymmetric hydroboration. This previously unidentified approach features a one-step synthesis of chiral flavan-3-ols containing two vicinal stereogenic centers via a highly efficient kinetic resolution (s factor up to 1060, >99% ee for most products). In addition, the anti-inflammation effects of these diversified flavan-3-ols were studied by the in vitro experiments and RNA sequencing analysis. These flavan-3-ols showed inhibitory effects on the secretion of pro-inflammation cytokines including interleukin-1β (IL-1β), IL-6, and tumor necrosis factor-α (TNF-α), as well as inhibiting the inflammation responses through down-regulating the gene transcriptions closely related to PI3K-Akt signaling pathway and TNF signaling pathway. The results suggested that these newly synthesized flavan-3-ols have the potential to be lead compounds for anti-inflammatory drugs.
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Affiliation(s)
- Qingjing Yang
- Department of Chemistry, Hong Kong Baptist University, Hong Kong
- Department of Chemistry, Southern University of Science and Technology, Shenzhen 518055, China
| | - Zihao Wang
- Department of Chemistry, Southern University of Science and Technology, Shenzhen 518055, China
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong
| | | | - Haitao Xiao
- School of Pharmaceutical Sciences, Health Science Center, Shenzhen University, Shenzhen 518066, China
| | - Zhaoxiang Bian
- School of Chinese Medicine, Hong Kong Baptist University, Hong Kong
- Corresponding author. (J.W.); (Z.B.)
| | - Jun (Joelle) Wang
- Department of Chemistry, Hong Kong Baptist University, Hong Kong
- Department of Chemistry, Southern University of Science and Technology, Shenzhen 518055, China
- Corresponding author. (J.W.); (Z.B.)
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13
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Jiang C, Wang L, Huang X, Zhu S, Ma C, Wang H. Structural characterization and antioxidant property of enzymatic-transesterification derivatives of (-)-epigallocatechin-3-O-gallate and vinyl laurate. J Food Sci 2021; 86:4717-4729. [PMID: 34553787 DOI: 10.1111/1750-3841.15894] [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: 02/02/2021] [Revised: 07/04/2021] [Accepted: 08/01/2021] [Indexed: 11/28/2022]
Abstract
(-)-Epigallocatechin-3-O-gallate(EGCG) was enzymatically modified to enhance the lipophilicity and the antioxidant property. The determination of optimal reaction conditions are as follows: Lipase DF "Amano" 15 and acetone were used as catalyst and solvent, respectively. Equal molar of EGCG and vinyl laurate (1:1); lipase addition of 6.0% (w/w of total substrates); reaction temperature of 50°C and reaction time of 96 h, which obtained the conversion rate of EGCG at 80.1%. The structure of EGCG lauroyl derivatives were 5″-O-lauroyl-EGCG, 3″,5″-2-O-lauroyl-EGCG, and 5',3″,5″-3-O-lauroyl-EGCG, identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and nuclear magnetic resonance (NMR). Compared with the logP of precursor EGCG (0.69 ± 0.03), the logP of EGCG lauroyl derivatives was 1.37 ± 0.19, 2.27 ± 0.33, and 3.28 ± 0.37, increasing by 0.98, 2.28, and 3.75 times, respectively (p < 0.05), suggesting the grafted fatty acid chains make EGCG derivatives more lipophilic, and the lipid solubility gradually increased as the number of substituents increased. Furthermore, EGCG lauroyl derivatives had excellent lipid oxidation than that of EGCG. The POVs (peroxide values) of soybean oil with mono-, di-, tri-lauroyl EGCG were significantly reduced by 42%, 47%, and 57% than that of EGCG at 21 days, respectively, indicating the antioxidative inhibition of these derivatives decreased with the increase in substituents. This indicates that these derivatives have broad prospects of the antioxidant application while improving their solubility properties in lipophilic environments/high-fat food. Practical Application: The lipophilic esterification reaction of EGCG catalyzed by new catalytic lipase DF "Amano" 15 was carried out in a non-aqueous solvent.Various reaction factors on a higher conversion rate of EGCG lauroyl derivatives were evaluated. The lipophilicity and antioxidant properties of EGCG lauroyl derivatives were much excellent than that of parent EGCG.
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Affiliation(s)
- Chengyu Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Xin Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Song Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Chaoyang Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
| | - Hongxin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.,School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
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14
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Rahimi M, Pakravan N, Babaei A, Mohammadi M, Atafar E. Relative effect of Malayer Shahani and Asgari grapes seed extract on inducing apoptosis in human leukemia cells. J Cancer Res Ther 2021; 17:875-878. [PMID: 34528535 DOI: 10.4103/jcrt.jcrt_766_19] [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] [Indexed: 11/04/2022]
Abstract
Background Previous studies have suggested that consuming fruit and vegetable can lower the risk of several cancers, including breast, colorectal, and lung cancers. Aims The present study aims to investigate the in vitro anticancer effects of Shahani and Asgari grape seed extract (GSE) grown in Malayer City of Iran on HL-60 cancer. However, to the best of the author's knowledge, it is the first time in this study that the antiproliferative effect of Shahani and Asgari GSE is compared. Materials and Methods Shahani and Asgari GSE Was extraction white method of Liquid/liquid extraction with ethyl acetate. Then assessing cytotoxic activities of Shahani and Asgari GSE on the HL-60 cells was tested using MTT assay. Results The results show that compared with the control group, seed extract of both Shahani and Asgari at the various concentrations (25, 50, 100, and 200 μg/ml) had a significantly inhibitory effect on HL-60 cell proliferation that was dose dependent. However, Shahani GSE at different concentrations (50, 100, and 200 μg/ml) indicated a significantly higher inhibitory effect compared to Asgari GSE. In addition, GSE can induce cell cycle arrest at G0/G1 cells. Furthermore, GSE of Asgari and Shahani remarkably increased the induction of HL-60 cell apoptosis depending on its dose. However, at the concentration of 200 μg/ml, GSE induced cell necrosis rather than apoptosis. Conclusion Seed extract of both Shahani and Asgari at the various concentrations had a significantly inhibitory effect on HL-60 cell proliferation that was dose dependent.
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Affiliation(s)
- Maryam Rahimi
- Department of Biology, Faculty of Science, Research Institute for Grape and Raisins, Malayer University, Malayer, Iran
| | - Narges Pakravan
- Department of Chemistry, Faculty of Science, Research Institute for Grape and Raisins, Malayer University, Malayer, Iran
| | - Arash Babaei
- Department of Biology, Faculty of Science, Research Institute for Grape and Raisins, Malayer University, Malayer, Iran
| | | | - Elham Atafar
- Department of Biology, Malayer University, Malayer, Iran
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15
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Tang XY, Yu SJ, Guo XM, Li H, Chen MS, Zhang T, Lei CY, Zhao ZG, Meng HC. Betacyanins functionalized selenium nanoparticles inhibit HepG2 cells growth via mitochondria-mediated pathway. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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16
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Antioxidant and α-Glucosidase Inhibitory Activities Guided Isolation and Identification of Components from Mango Seed Kernel. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2020; 2020:8858578. [PMID: 33456677 PMCID: PMC7785352 DOI: 10.1155/2020/8858578] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Accepted: 11/28/2020] [Indexed: 12/25/2022]
Abstract
In the present study, petroleum ether, dichloromethane, ethyl acetate, and n-butanol fractions of mango seed kernel exhibited different degrees of antioxidant and α-glucosidase inhibitory activity. Thus, quantitative and qualitative analysis of the petroleum ether fraction was conducted by GC-MS. Among identified components, four unsaturated fatty acids had never been reported in natural products before, together with 19 known components. In addition, 17 compounds were isolated and elucidated from other active fractions. Compounds 2, 9, 15, and 17 were isolated for the first time from Mangifera genus. Compounds 1 and 2 exhibited prominent DPPH radical scavenging and α-glucosidase inhibitory effects. In order to further explore their mechanism of α-glucosidase inhibition, their enzyme kinetics and in silico modeling experiments were performed. The results indicated that 1 inhibited α-glucosidase in a noncompetitive manner, whereas 2 acted in a competitive manner. In molecular docking, the stability of binding was enhanced by π-π T-shaped, π-alkyl, π-π stacked, hydrogen bond, and electrostatic interactions. Thus, compounds 1 and 2 were determined to be new potent antioxidant and α-glucosidase inhibitors for preventing food oxidation and enhancing hypoglycemic activity.
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17
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Characterization of antioxidant, α-glucosidase and tyrosinase inhibitors from the rhizomes of Potentilla anserina L. and their structure-activity relationship. Food Chem 2020; 336:127714. [PMID: 32828014 DOI: 10.1016/j.foodchem.2020.127714] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 07/16/2020] [Accepted: 07/28/2020] [Indexed: 01/27/2023]
Abstract
Five new flavonoids (1-5), along with 25 known compounds, were isolated from the rhizomes of Potentilla anserina L. and their structures were identified using spectroscopic and chemical evidence. The extract, all fractions, and all isolated compounds were evaluated for their antioxidant, α-glucosidase, and tyrosinase inhibitory activities, and their structure-activity relationship was interpreted. The biflavanols and quercetin-3-O-α-l-rhamnopyranoside-2″-gallate (14) exhibited significant antioxidant and α-glucosidase inhibition activities. In this study, anti-tyrosinase activity and its mechanism of active compounds (potenserin C (4), potenserin D (5), and quercetin-3-O-α-l-rhamnopyranoside-2″-gallate (14)) were explored by a combination of computational simulations and kinetic studies. Kinetic studies indicated that potenserin C (4) and quercetin-3-O-α-l-rhamnopyranoside-2″-gallate (14) inhibited tyrosinase in a competitive manner, whereas potenserin D (5) acted in a reversible noncompetitive manner. The molecular docking result indicated that the substitution of the glucose moiety with galloyl and the presence of 3', 4', 5'-OH in flavonoid aglycones played a crucial role for the tyrosinase inhibiting effect. Moreover, the presence of biflavanols increased the activity against tyrosinase because of strong hydrogen binding, π-alkyl binding, and electrostatic interaction. Thus, the presented experiments developed several new lead compounds that could act as antioxidants and α-glucosidase inhibitors. Furthermore, biflavanols and quercetin-3-O-α-l-rhamnopyranoside-2″-gallate played important roles in the anti-browning activity during food processing.
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18
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Zhou Y, Chen Y, Huang Y. Divergent Domino Reactions of Prop-2-ynylsulfonium Salts: Access to Sulfur-Containing Benzo-Fused Dioxabicyclo[3.3.1]nonanes and Dihydrofuro[2,3-c]chromenes. Org Lett 2020; 22:5941-5946. [DOI: 10.1021/acs.orglett.0c02025] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Yiming Zhou
- State Key Laboratory and Institute of Elemento-Organic Chemistry, College of Chemistry, Nankai University, Tianjin 300071, China
| | - Yu Chen
- State Key Laboratory and Institute of Elemento-Organic Chemistry, College of Chemistry, Nankai University, Tianjin 300071, China
| | - You Huang
- State Key Laboratory and Institute of Elemento-Organic Chemistry, College of Chemistry, Nankai University, Tianjin 300071, China
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19
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Yu S, Chen Z, Meng H, Chen M. Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1213-1219. [PMID: 31680253 DOI: 10.1002/jsfa.10132] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 09/07/2019] [Accepted: 10/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products. RESULTS The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation. CONCLUSION Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shujuan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Zhaojie Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hecheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingshun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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20
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Lei C, Tang X, Li H, Chen H, Yu S. Molecular hybridization of grape seed extract: Synthesis, structural characterization and anti-proliferative activity in vitro. Food Res Int 2020; 131:109005. [PMID: 32247489 DOI: 10.1016/j.foodres.2020.109005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 01/09/2020] [Accepted: 01/12/2020] [Indexed: 01/06/2023]
Abstract
The grape seed extract (GSE) hybridized with medium-chain saturated fatty acids (decanoic acid) exhibited higher lipophilicity, antioxidant activity, and anti-proliferative activity than its parents. The chemical structures of individual hybridized GSE derivatives were identified as 3'-O-decanoyl catechin, 3'-O-decanoyl epicatechin, 3', 5'-2-O-decanoyl epigallocatechin, and 3', 4', 3″, 5″-4-O-decanoyl epicatechin gallate by HPLC-MS2 and 1H and 13C NMR. For growth inhibitory effect on HepG2 cells, hybridized GSE derivatives (EC50 = 44.38 μg/mL) were significantly (p < 0.01) stronger than natural GSE (EC50 = 60.83 μg/mL) due to increased lipophilicity. The effects of GSE derivatives on apoptosis and cell cycle in HepG2 cells were further evaluated by flow cytometry. The results showed that the percentage of apoptotic cells increased markedly in the presence of hybridized GSE derivatives. Moreover, hybridized GSE derivatives were capable of inducing cell cycle arrest in G1 phase. This research suggests that hybridized GSE derivatives are effective lipophilic antioxidants and show the potential as adjuvant therapy for cancer.
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Affiliation(s)
- Caiyu Lei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiangyi Tang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - He Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hualei Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
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21
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Chen J, Zhang L, Li C, Chen R, Liu C, Chen M. Lipophilized Epigallocatechin Gallate Derivative Exerts Anti-Proliferation Efficacy through Induction of Cell Cycle Arrest and Apoptosis on DU145 Human Prostate Cancer Cells. Nutrients 2019; 12:E92. [PMID: 31905647 PMCID: PMC7020104 DOI: 10.3390/nu12010092] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 12/16/2019] [Accepted: 12/25/2019] [Indexed: 11/16/2022] Open
Abstract
Epigallocatechin gallate (EGCG) is the predominant tea polyphenol and it exhibits a hydrophilic character. The lipophilized EGCG derivative (LEGCG) was synthesized by enzymatic esterification of EGCG with lauric acid to enhance its bioactivity. The tetralauroyl EGCG was confirmed by high-performance liquid chromatography-tandem mass spectrometry and further identified as 3', 5', 3″, 5″-4-O-lauroyl EGCG by 1H and 13C nuclear magnetic resonance. The anti-proliferation effect of LEGCG on DU145 human prostate carcinoma cells was evaluated by MTT assay. In addition, the underlying molecular mechanism by which LEGCG exerts anti-proliferation efficacy was elucidated by flow cytometry and immunoblot analysis. Results suggested that LEGCG exhibited a dose-dependent anti-proliferation effect on DU145 cells by G0/G1 phase arrest and induction of apoptosis. LEGCG induced cell cycle arrest via p53/p21 activation, which down-regulated the cyclin D1 and CDK4 expression. In addition, LEGCG induced apoptosis by increasing the Bax/Bcl-2 ratio, the cytochrome c release, and the caspases cleavage on DU145 cells. The results provide theoretical support to prevent prostate cancer with LEGCG.
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Affiliation(s)
| | | | | | | | | | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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22
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Wen KS, Ruan X, Wang J, Yang L, Wei F, Zhao YX, Wang Q. Optimizing Nucleophilic Depolymerization of Proanthocyanidins in Grape Seeds to Dimeric Proanthocyanidin B1 or B2. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5978-5988. [PMID: 31070025 DOI: 10.1021/acs.jafc.9b01188] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Depolymerization of polymeric proanthocyanidins (PPCs) in grape seeds into oligomeric proanthocyanidins (OPCs), especially the dimers, has important academic significance and practical value. Reaction conditions including nucleophilic reagent/PPC mass ratio, HCl concentration, reaction time, and temperature were systematically optimized by central composite design to maximize the yield of the dimeric product B2 or B1. The yield of B2 reached 3.35 mg mL-1 under the conditions of (-)-epicatechin/PPC mass ratio 2.8, HCl concentration 0.06 mol, reaction time 16 min and temperature 36 °C, and that of B1 reached 3.64 mg mL-1 under the conditions of (+)-catechin/PPC mass ratio 2.8, HCl concentration 0.07 mol, reaction time 17 min, and temperature 34 °C. Overall, this study has provided theoretical guidance and a practical approach to improvethe reaction process and economic value of proanthocyanidins in grape seed proanthocyanidin extract.
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Affiliation(s)
- Kui-Shan Wen
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
| | - Xiao Ruan
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
| | - Jing Wang
- Ningbo Osaki Biotech Co., Ltd , Ningbo 315800 , People's Republic of China
| | - Li Yang
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
| | - Feng Wei
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
| | - Ying-Xian Zhao
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
| | - Qiang Wang
- Ningbo Institute of Technology , Zhejiang University , Ningbo 315100 , People's Republic of China
- Ningbo Research Institute , Zhejiang University , Ningbo 315100 , People's Republic of China
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23
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Gu R, Rybalov L, Negrin A, Morcol T, Long W, Myers AK, Isaac G, Yuk J, Kennelly EJ, Long C. Metabolic Profiling of Different Parts of Acer truncatum from the Mongolian Plateau Using UPLC-QTOF-MS with Comparative Bioactivity Assays. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1585-1597. [PMID: 30675777 DOI: 10.1021/acs.jafc.8b04035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Acer truncatum is an important ornamental, edible, and medicinal plant resource in China. Previous phytochemical research has focused on the leaf (AL) due to its long history as a tea for health. Other parts such as the branch (ABr), bark (ABa), fruit (AF), and root (AR) have drawn little attention regarding their metabolites and bioactivities. The strategy of an in-house chemical library combined with Progenesis QI informatics platform was applied to characterize the metabolites. A total of 98 compounds were characterized or tentatively identified, including 63 compounds reported from this species for the first time. Principal component analysis showed the close clustering of ABr, ABa, and AR, indicating that they share similar chemical components, while AL and AF clustered more distantly. By multiple orthogonal partial least-squares discriminant analyses (OPLS-DA), 52 compounds were identified as potential marker compounds differentiating these different plant parts. The variable influence on projection score from OPLS-DA revealed that catechin, procyanidins B2 or B3, and procyanidins C1 or C2 are the significant metabolites in ABa extracts, which likely contribute to its antioxidant and cytotoxic activities.
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Affiliation(s)
- Ronghui Gu
- College of Life and Environmental Sciences , Minzu University of China , 27 Zhong-Guan-Cun South Avenue , Haidian, Beijing 100081 , People's Republic of China
| | - Levi Rybalov
- Macaulay Honors College , City University of New York , 35 West 67th Street , New York City , New York 10023 , United States
| | - Adam Negrin
- Ph.D. Program in Biology, The Graduate Center , City University of New York , 365 Fifth Avenue , New York , New York 10016 United States
| | - Taylan Morcol
- Ph.D. Program in Biology, The Graduate Center , City University of New York , 365 Fifth Avenue , New York , New York 10016 United States
| | - Weiwen Long
- Department of Biochemistry and Molecular Biology , Wright State University , 3640 Colonel Glenn Highway , Dayton , Ohio 45435 , United States
| | - Amanda K Myers
- Department of Biochemistry and Molecular Biology , Wright State University , 3640 Colonel Glenn Highway , Dayton , Ohio 45435 , United States
| | - Giorgis Isaac
- Waters Corporation , 34 Maple Street , Milford , Massachusetts 01757 , United States
| | - Jimmy Yuk
- Waters Corporation , 34 Maple Street , Milford , Massachusetts 01757 , United States
| | - Edward J Kennelly
- Ph.D. Program in Biology, The Graduate Center , City University of New York , 365 Fifth Avenue , New York , New York 10016 United States
| | - Chunlin Long
- College of Life and Environmental Sciences , Minzu University of China , 27 Zhong-Guan-Cun South Avenue , Haidian, Beijing 100081 , People's Republic of China
- Key Laboratory of Ethnomedicine , Ministry of Education, Minzu University of China , Beijing 100081 , People's Republic of China
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24
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Abstract
Flavan-3-ols are a series of natural products widely present in plants and show versatile biological activities. The structures of such compounds are characterized by owing two adjacent chiral centers and three rings. Their interesting structures and promising biological activities have driven increasing research developments toward the preparation of enantioenriched flavan-3-ols. This review summarizes the recent approaches for the asymmetric synthesis of chiral flavan-3-ols from two strategies in the construction of chiral centers. The key steps in the synthetic protocol involve Sharpless asymmetric dihydroxylation, Shi asymmetric epoxidation and Sharpless asymmetric epoxidation.
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Affiliation(s)
- Zehua Yang
- a Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, University of South China , Hengyang , Hunan , PR China.,b Institute of Pharmacy & Pharmacology, University of South China , Hengyang , Hunan , PR China
| | - Fang Xiao
- a Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, University of South China , Hengyang , Hunan , PR China.,b Institute of Pharmacy & Pharmacology, University of South China , Hengyang , Hunan , PR China
| | - Yinxiang Zhang
- a Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, University of South China , Hengyang , Hunan , PR China.,b Institute of Pharmacy & Pharmacology, University of South China , Hengyang , Hunan , PR China
| | - Zaoduan Wu
- c Affiliated Nanhua Hospital, University of South China , Hengyang , Hunan , PR China
| | - Xing Zheng
- a Hunan Province Cooperative Innovation Center for Molecular Target New Drug Study, University of South China , Hengyang , Hunan , PR China.,b Institute of Pharmacy & Pharmacology, University of South China , Hengyang , Hunan , PR China
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