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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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Quer E, Pereira S, Michel T, Santonja M, Gauquelin T, Simioni G, Ourcival JM, Joffre R, Limousin JM, Aupic-Samain A, Lecareux C, Dupouyet S, Orts JP, Bousquet-Mélou A, Gros R, Sagova-Mareckova M, Kopecky J, Fernandez C, Baldy V. Amplified Drought Alters Leaf Litter Metabolome, Slows Down Litter Decomposition, and Modifies Home Field (Dis)Advantage in Three Mediterranean Forests. PLANTS (BASEL, SWITZERLAND) 2022; 11:2582. [PMID: 36235447 PMCID: PMC9571106 DOI: 10.3390/plants11192582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/26/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
In Mediterranean ecosystems, the projected rainfall reduction of up to 30% may alter plant-soil interactions, particularly litter decomposition and Home Field Advantage (HFA). We set up a litter transplant experiment in the three main forests encountered in the northern part of the Medi-terranean Basin (dominated by either Quercus ilex, Quercus pubescens, or Pinus halepensis) equipped with a rain exclusion device, allowing an increase in drought either throughout the year or concentrated in spring and summer. Senescent leaves and needles were collected under two precipitation treatments (natural and amplified drought plots) at their "home" forest and were left to decompose in the forest of origin and in other forests under both drought conditions. MS-based metabolomic analysis of litter extracts combined with multivariate data analysis enabled us to detect modifications in the composition of litter specialized metabolites, following amplified drought treatment. Amplified drought altered litter quality and metabolomes, directly slowed down litter decomposition, and induced a loss of home field (dis)advantage. No indirect effect mediated by a change in litter quality on decomposition was observed. These results may suggest major alterations of plant-soil interactions in Mediterranean forests under amplified drought conditions.
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Affiliation(s)
- Elodie Quer
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Susana Pereira
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Thomas Michel
- CNRS, Nice Institute of Chemistry, UMR 7272, Parc Valrose, University of Côte d’Azur, 06108 Nice, France
| | - Mathieu Santonja
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Thierry Gauquelin
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Guillaume Simioni
- INRAE, Ecologie des Forêts Méditerranéennes (UR629) Domaine Saint Paul, Site Agroparc, 84914 Avignon, France
| | - Jean-Marc Ourcival
- CNRS, EPHE, IRD, CEFE, University Paul Valéry Montpellier, 34090 Montpellier, France
| | - Richard Joffre
- CNRS, EPHE, IRD, CEFE, University Paul Valéry Montpellier, 34090 Montpellier, France
| | - Jean-Marc Limousin
- CNRS, EPHE, IRD, CEFE, University Paul Valéry Montpellier, 34090 Montpellier, France
| | - Adriane Aupic-Samain
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Caroline Lecareux
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Sylvie Dupouyet
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Jean-Philippe Orts
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Anne Bousquet-Mélou
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Raphaël Gros
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Marketa Sagova-Mareckova
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Praha, Czech Republic
- Crop Research Institute, Drnovska 507, 16106 Praha, Czech Republic
| | - Jan Kopecky
- Crop Research Institute, Drnovska 507, 16106 Praha, Czech Republic
| | - Catherine Fernandez
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
| | - Virginie Baldy
- Aix Marseille University, Avignon University, CNRS, IRD, IMBE, 13397 Marseille, France
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Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment. Food Chem 2022; 377:131963. [PMID: 35008026 DOI: 10.1016/j.foodchem.2021.131963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/01/2021] [Accepted: 12/25/2021] [Indexed: 11/04/2022]
Abstract
Enjoying a glass of spirits can be one of the delights of life. While it is well known that their taste improves during barrel aging, the molecular explanations of this phenomenon remain largely unknown. The present work aimed at searching for taste-active compounds formed in spirits during aging. An untargeted metabolomic approach using HRMS was applied on "eau-de-vie" of cognac. A fractionation protocol was then performed on brandies to isolate a targeted compound. By using HRMS and NMR, its structure was elucidated for the first time. This new ellagitannin, called brandy tannin A, considerably increased the sweetness of spirits at 2 mg/L. After development of an LC-HRMS quantitation method, it was assayed in various spirits and was detected mainly in cognacs up to 7 mg/L. These findings demonstrate the sensory contribution of this compound and more generally the relevance of combining metabolomics and separative techniques to purify new taste-active compounds.
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Buche G, Colas C, Fougère L, Destandau E. Oak Species Quercus robur L. and Quercus petraea Liebl. Identification Based on UHPLC-HRMS/MS Molecular Networks. Metabolites 2021; 11:684. [PMID: 34677399 PMCID: PMC8540037 DOI: 10.3390/metabo11100684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 09/30/2021] [Accepted: 10/04/2021] [Indexed: 11/28/2022] Open
Abstract
Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Their differentiation is not straightforward but is essential to better understand their respective molecular content in order to better valorize them. Thus, to improve oak species identification, an untargeted UHPLC-HRMS/MS method associated with a two-step data treatment was developed to analyze a wide range of specialized metabolites enabling the comparison of both species of oak extracts. Pooled extracts from sessile and pedunculate oaks, composed of extracts from several trees of pure species from various origins, were compared using first the Venn diagram, as a quick way to get an initial idea of how close the extracts are, and then using a molecular network to visualize, on the one hand, the ions shared between the two species and, on the other hand, the compounds specific to one species. The molecular network showed that the two species shared common clusters mainly representative of tannins derivatives and that each species has specific molecules with similar fragmentation patterns, associated in specific clusters. This methodology was then applied to compare these two pooled extracts to unknown individuals in order to determine the species. The Venn diagram allowed for the quick presumption of the species of the individual and then the species could be assigned more precisely with the molecular network, at the level of specific clusters. This method, developed for the first time, has several interests. First, it makes it possible to discriminate the species and to correctly assign the species of unknown samples. Moreover, it gave an overview of the metabolite composition of each sample to better target oak tree utilization and valorization.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
- Centre de Biophysique Moléculaire, CNRS-Université d’Orléans, UPR 4301, CEDEX 2, 45071 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
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Buche G, Colas C, Fougère L, Giordanengo T, Destandau E. Untargeted UHPLC-Q-TOF-HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:660-671. [PMID: 33197960 DOI: 10.1002/pca.3013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Differentiating oak species is difficult, since features such as morphological characters, geographical origin and grain are not always relevant. Even if the former is generally richer in tannin compounds while the latter is often richer in aromatic compounds, the intra-species variability is high. The characterisation of the oak species remains a suitable indicator of the molecular composition and quality of the wood. OBJECTIVES The aim of this study was to determine differentiating molecules allowing oak species identification in order to assist in a suitable wood selection for a better oak tree valorisation since the selection of the oak wood to be used in the production of barrels plays an essential role in wine ageing. MATERIALS AND METHODS Oak wood samples were collected both in forests and in cooperage timber yards. An untargeted metabolomic approach using ultra-high-pressure liquid chromatography qualitative time-of-flight high-resolution mass spectrometry (UHPLC-Q-TOF-HRMS) associated to multivariate statistical analyses (hierarchical ascendant clustering and partial least squares discriminant analysis) was implemented to determine molecular markers of oak species. RESULTS Heartwood was identified as the suitable wood part to distinguish oak species. Discriminating molecules did not depend on the sample set. The pedunculate species showed overexpression of bartogenic derivatives while sessile oak presented a higher content in oak lactone precursors and in quercotriterpenosids. CONCLUSION The developed method allowed the identification of relevant compounds for oak species identification to a better wood valorisation and selection.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
- Centre de Biophysique Moléculaire, CNRS - Université d'Orléans, UPR 4301, Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | | | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
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Winstel D, Bahammou D, Albertin W, Waffo-Téguo P, Marchal A. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits. Food Chem 2021; 359:129825. [PMID: 33940473 DOI: 10.1016/j.foodchem.2021.129825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/19/2022]
Abstract
Taste is a key driver of food and beverage acceptability due to its role in consumers' pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC-HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.
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Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Delphine Bahammou
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Warren Albertin
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Pierre Waffo-Téguo
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
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Fayad S, Le Scanff M, Waffo-Teguo P, Marchal A. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages. Food Chem 2021; 352:129293. [PMID: 33657485 DOI: 10.1016/j.foodchem.2021.129293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/26/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
Astilbin (2R, 3R) was recently reported to contribute to wine sweetness. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). This work aimed at assaying their presence for the first time in wines as well as their taste properties. The isomers were synthesized from astilbin and purified by semi-preparative HPLC. With the four stereoisomers, a sweet taste was perceived whose intensity varied with the configuration. Their content was assayed by developing a UHPLC-Q-Exactive method. The method was applied to screen astilbin and isomers in various wines, especially in different vintages from the same estate. While young wines contained higher concentrations of astilbin than the old ones, the concentrations of the other isomers, mainly neoastilbin, were higher in the old wines, suggesting their formation over time.
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Affiliation(s)
- Syntia Fayad
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Marie Le Scanff
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Pierre Waffo-Teguo
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
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Solovyev PA, Fauhl-Hassek C, Riedl J, Esslinger S, Bontempo L, Camin F. NMR spectroscopy in wine authentication: An official control perspective. Compr Rev Food Sci Food Saf 2021; 20:2040-2062. [PMID: 33506593 DOI: 10.1111/1541-4337.12700] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 11/30/2020] [Accepted: 12/23/2020] [Indexed: 12/14/2022]
Abstract
Wine authentication is vital in identifying malpractice and fraud, and various physical and chemical analytical techniques have been employed for this purpose. Besides wet chemistry, these include chromatography, isotopic ratio mass spectrometry, optical spectroscopy, and nuclear magnetic resonance (NMR) spectroscopy, which have been applied in recent years in combination with chemometric approaches. For many years, 2 H NMR spectroscopy was the method of choice and achieved official recognition in the detection of sugar addition to grape products. Recently, 1 H NMR spectroscopy, a simpler and faster method (in terms of sample preparation), has gathered more and more attention in wine analysis, even if it still lacks official recognition. This technique makes targeted quantitative determination of wine ingredients and nontargeted detection of the metabolomic fingerprint of a wine sample possible. This review summarizes the possibilities and limitations of 1 H NMR spectroscopy in analytical wine authentication, by reviewing its applications as reported in the literature. Examples of commercial and open-source solutions combining NMR spectroscopy and chemometrics are also examined herein, together with its opportunities of becoming an official method.
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Affiliation(s)
- Pavel A Solovyev
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy
| | - Carsten Fauhl-Hassek
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Janet Riedl
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Susanne Esslinger
- German Federal Institute for Risk Assessment, Department Safety in the Food Chain, Unit Product Identity, Supply Chains and Traceability, Max-Dohrn Strasse, 8-10, Berlin, 10589, Germany
| | - Luana Bontempo
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy
| | - Federica Camin
- Department of Food Quality and Nutrition, Research and Innovation Center, Fondazione Edmund Mach (FEM), via E. Mach 1, San Michele all'Adige, 38010, Italy.,Center Agriculture Food Environment (C3A), University of Trento, via Mach 1, San Michele all'Adige, Tennessee, 38010, Italy
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Kim HW, Park EJ, Cho HM, An JP, Chin YW, Kim J, Sung SH, Oh WK. Glucose Uptake-Stimulating Galloyl Ester Triterpenoids from Castanopsis sieboldii. JOURNAL OF NATURAL PRODUCTS 2020; 83:3093-3101. [PMID: 32965112 DOI: 10.1021/acs.jnatprod.0c00645] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Using molecular networking-guided isolation, three new galloyl ester triterpenoids (1-3), two new hexahydroxydiphenic acid-conjugated triterpenoids (6 and 7), and four known compounds (4, 5, 8, and 9) were isolated from the fruits and leaves of Castanopsis sieboldii. The chemical structures of 1-3, 6, and 7 were elucidated on the basis of interpreting their NMR, HRESIMS, and ECD spectra. All compounds (1-9) were evaluated for their glucose uptake-stimulating activities in differentiated adipocytes using 2-deoxy-2-[(7-nitro-2,1,3-benzoxadiazol-4-yl)amino]-d-glucose as a fluorescent-tagged glucose probe. Compounds 2 and 9 resulted in a 1.5-fold increase in glucose uptake. Among them, compound 2 from the fruits showed an upregulation of p-AMPK/AMPK ratio in differentiated C2C12 myoblasts to support the mechanism proposed of glucose uptake stimulation.
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Affiliation(s)
- Hyun Woo Kim
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Eun Jin Park
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyo Moon Cho
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Jin-Pyo An
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Young Won Chin
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Jinwoong Kim
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang Hyun Sung
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Won Keun Oh
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
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Taib M, Rezzak Y, Bouyazza L, Lyoussi B. Medicinal Uses, Phytochemistry, and Pharmacological Activities of Quercus Species. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:1920683. [PMID: 32802116 PMCID: PMC7415107 DOI: 10.1155/2020/1920683] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 06/05/2020] [Indexed: 01/05/2023]
Abstract
Quercus species, also known as oak, represent an important genus of the Fagaceae family. It is widely distributed in temperate forests of the northern hemisphere and tropical climatic areas. Many of its members have been used in traditional medicine to treat and prevent various human disorders such as asthma, hemorrhoid, diarrhea, gastric ulcers, and wound healing. The multiple biological activities including anti-inflammatory, antibacterial, hepatoprotective, antidiabetic, anticancer, gastroprotective, antioxidant, and cytotoxic activities have been ascribed to the presence of bioactive compounds such as triterpenoids, phenolic acids, and flavonoids. This paper aimed to provide available information on the medicinal uses, phytochemicals, and pharmacology of species from Quercus. However, further investigation is needed to fully clarify the mode of action of its bioactive compounds and to evaluate in vivo chronic toxicity, before exploring their potential use as a supplement in functional foods and natural pharmaceutics.
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Affiliation(s)
- Mehdi Taib
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Yassine Rezzak
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Lahboub Bouyazza
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), University of Sidi Mohamed Ben Abdellah, Fez 30 000, Morocco
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11
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Casassa LF, Ceja GM, Vega-Osorno A, du Fresne F, Llodrá D. Detailed chemical composition of Cabernet Sauvignon wines aged in French oak barrels coopered with three different stave bending techniques. Food Chem 2020; 340:127573. [PMID: 33032144 DOI: 10.1016/j.foodchem.2020.127573] [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: 04/09/2020] [Revised: 06/06/2020] [Accepted: 07/11/2020] [Indexed: 11/26/2022]
Abstract
Cabernet Sauvignon wines were aged for 15 months in used and new French 225 L oak barrels, followed by a period of 3 months in bottle. In addition to control barrels (3 years old), three bending/toasting protocols, including fire bent and fire toasted (fire-bent); water bent and fire toasted (water-bent); and a hybridized method based on fire bending and toasting followed by a 12 h fill with water at 80 °C (fire-bent + hot water), were trialed in triplicate. Parameters such as acetic acid and alcohol content (higher in control wines), and anthocyanins, color and polymeric pigments (higher in wines aged in the new barrels), were more affected by barrel use (new versus neutral) than by bending/toasting protocols. At the end of the study (day 602), only 4-vinyl-guaiacol, eugenol and cis-lactone showed odor activity values (OAV's) above 1, with the latter being the most relevant odor active compound across treatments whereas eugenol was 10-fold higher in the water-bent wines. Principal component analysis (PCA) including phenolics and volatile compounds suggested differences between wines aged in control and new barrels, but less clear-cut differences within wines aged in barrels produced with the different bending/toasting protocols.
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Affiliation(s)
- L Federico Casassa
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States.
| | - Gabriel M Ceja
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States
| | - Armando Vega-Osorno
- Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly). San Luis Obispo, CA 93407, United States
| | - Fintan du Fresne
- Chamisal Vineyards and Winery, 7525 Orcutt Rd, San Luis Obispo, CA 93401, United States
| | - David Llodrá
- Independent Stave Company, Research & Development, 2557 Napa Valley Corp. Dr. Ste. D, Napa, CA 94558, United States
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Winstel D, Gautier E, Marchal A. Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7434-7443. [PMID: 32564600 DOI: 10.1021/acs.jafc.0c02619] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
During barrel aging, wines and spirits undergo sensory changes as a result of the release of aroma and taste molecules. Among the nonvolatile compounds, various coumarins have already been identified in oak wood but their sensory role remained unclear. In this study, the presence of coumarins in oak wood extract, wine, and spirits was first assessed by targeted screening. Fraxetin was identified for the first time in these matrices. After development and validation of a liquid chromatography-high-resolution mass spectrometry quantitation method, esculetin, scopoletin, fraxetin, umbelliferone, 4-methylumbelliferone, and coumarin were assayed in various wines and spirits. The concentrations measured were generally below the gustatory detection thresholds determined in wines and spirits. Nevertheless, by adding a mixture of coumarins in wines and spirits, a significant increase in bitterness was observed, thus demonstrating their potential contribution to the taste of wines and spirits through perceptive interactions.
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Affiliation(s)
- Delphine Winstel
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Eric Gautier
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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13
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Gammacurta M, Waffo-Teguo P, Winstel D, Dubourdieu D, Marchal A. Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit. JOURNAL OF NATURAL PRODUCTS 2020; 83:1611-1622. [PMID: 32343138 DOI: 10.1021/acs.jnatprod.0c00106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Six new triterpenoids (1-6), two known genins (7 and 8), and five known functionalized triterpenoids (9-13) were isolated from a Quercus robur heartwood extract. The purification protocol was guided by LC-HRMS by searching for structural analogues of bartogenic acid on the basis of their putative empirical formula. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in water and in a non-oaked white wine on the pure compounds 1-13 at 5 mg/L. All molecules were perceived as bitter in water and wine, but they were mostly reported as modifying the wine taste balance. Using LC-HRMS, compounds 1-13 were observed in oaked red wine and cognac and were semiquantified in oak wood extracts. The influence of two cooperage parameters, oak species and toasting process, on compounds 1-13 content was studied. All compounds were found in quantities significantly higher in pedunculate than in sessile oak wood. Toasting is a key step in barrel manufacture and modulates the concentration of the discussed compounds. Significantly higher quantities were observed in untoasted wood compared to medium or highly toasted wood. These findings provide new insights into the molecular origin of taste changes due to oak aging.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Pierre Waffo-Teguo
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Delphine Winstel
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Denis Dubourdieu
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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