Quercetin-dependent inhibition of nitration induced by peroxidase/H2O2/nitrite systems in human saliva and characterization of an oxidation product of quercetin formed during the inhibition

Plasma-Induced Degradation of Quercetin Associated with the Enhancement of Biological Activities

Nonthermal plasma is a promising technology to improve the safety and to extend the shelf-life of various minimally processed foods. However, research on plasma-induced systemic degradation related to changes in chemical structure and biological activity is still very limited. In this study, the enhancement of biological activity and the mechanism of degradation of the most common type of flavonol, quercetin, induced by a dielectric barrier discharge (DBD) plasma were investigated. Quercetin is dissolved in methanol and exposed to nonthermal DBD plasma for 5, 10, 20, and 30 min. The quercetin treated with the plasma for 20 min showed rapidly increased α-glucosidase inhibitory and radical scavenging activities compared to those of parent quercetin. The structures of the degradation products 1-3 from the quercetin treated with the plasma for 20 min were isolated and characterized by interpretation of their spectroscopic data. Among the generated products, (±)-alphitonin (1) exhibited significantly improved antidiabetic and antioxidant properties compared to those of the parent quercetin. The antidiabetic and antioxidant properties were measured by α-glucosidase inhibition and 1,1-diphenyl-2-picrylhydrazyl radical scavenging assays. These results suggested that structural changes in quercetin induced by DBD plasma might be attributable to improving the biological activity.

Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach

Foods are mixed with saliva in the oral cavity and swallowed. While staying in the stomach, saliva is contentiously provided to mix with the ingested foods. Because a salivary component of nitrite is protonated to produce active nitrous acid at acidic pH, the redox reactions of nitrous acid with phenolic compounds in foods become possible in the stomach. In the reactions, nitrous acid is reduced to nitric oxide (•NO), producing various products from phenolic compounds. In the products, stable hydroxybezoyl benzofuranone derivatives, which are produced from quercetin and its 7-O-glucoside, are included. Caffeic acid, chlorogenic acid, and rutin are oxidized to quinones and the quinones can react with thiocyanic acid derived from saliva, producing stable oxathiolone derivatives. 6,8-Dinitrosocatechis are produced from catechins by the redox reaction, and the dinitrocatechins are oxidized further by nitrous acid producing the quinones, which can make charge transfer complexes with the dinitrosocatechin and can react with thiocyanic acid producing the stable thiocyanate conjugates. In this way, various products can be produced by the reactions of salivary nitrite with dietary phenolic compounds, and reactive and toxic quinones formed by the reactions are postulated to be removed in the stomach by thiocyanic acid derived from saliva.

Inhibition of Pancreatin-Induced Digestion of Cooked Rice Starch by Adzuki (Vigana angularis) Bean Flavonoids and the Possibility of a Decrease in the Inhibitory Effects in the Stomach

Flavonoids of adzuki bean bind to starch when the beans are cooked with rice. The purpose of this study is to show that adzuki flavonoids can suppress pancreatin-induced digestion of cooked rice starch. The diethyl ether extract of water boiled with adzuki bean inhibited starch digestion, and quercetin and a cyanidin-catechin conjugate (vignacyanidin) but not taxifolin in the extract contributed to the inhibition. The order of their inhibitory effects (taxifolin < quercetin < vignacyanidin) suggested that the effects increased with an increase in their hydrophobicity. The diethyl ether extract also inhibited the starch digestion of cooked rice preincubated in artificial gastric juice, and the level of inhibition was decreased by nitrite. The decrease was due to nitrite-induced consumption of quercetin and vignacyanidin. Taking these results into account, we discuss mechanisms of quercetin- and vignacyanidin-dependent inhibition of starch digestion and the possibility of the decrease in their inhibitory effects by nitrite in the stomach.

Quercetin 7-O-glucoside suppresses nitrite-induced formation of dinitrosocatechins and their quinones in catechin/nitrite systems under stomach simulating conditions

Catechins in foods can be transformed into dinitrosocatechins and the quinones by salivary nitrite in the stomach, and the transformation can be suppressed by flavonols including quercetin and its 7-O-glucoside.

Interactions between (+)-catechin and quercetin during their oxidation by nitrite under the conditions simulating the stomach

When foods that contain catechins and quercetin glycosides are ingested, quercetin glycosides are hydrolyzed to quercetin during mastication by hydrolytic enzymes derived from oral bacteria and the generated quercetin aglycone is mixed with catechins in saliva. The present study deals with the interactions between (+)-catechin and quercetin during their reactions with nitrous acid under the conditions simulating the gastric lumen. Nitrous acid reacted with (+)-catechin producing 6,8-dinitrosocatechin, and quercetin partially suppressed the dinitrosocatechin formation. Nitric oxide, which was produced by not only (+)-catechin/nitrous acid but also quercetin/nitrous acid systems, was used to produce 6,8-dinitrosocatechin. Furthermore, 6,8-dinitrosocatechin was oxidized by nitrous acid to the quinone form. The quinone formation was significantly suppressed by quercetin. Quercetin-dependent suppression of the above reactions accompanied the oxidation of quercetin, which was observed with the formation of 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofuranone. Taking the above results into account, we proposed a possible mechanism of 6,8-dinitrosocatechin formation and discuss the importance of quercetin to prevent the quinone formation from 6,8-dinitrosocatechin in the gastric lumen, taking the interactions between quercetin and catechins into account.

Effects of starch on nitrous acid-induced oxidation of kaempferol and inhibition of α-amylase-catalysed digestion of starch by kaempferol under conditions simulating the stomach and the intestine

Kaempferol glycosides can be hydrolyzed to their aglycone kaempferol during cooking under acidic conditions and in the oral cavity and the intestine by glycosidases. Kaempferol was oxidised by nitrite under acidic conditions (pH 2.0) to produce nitric oxide (NO), and the nitrite-induced oxidation of kaempferol was enhanced and inhibited by 10 and 100mg of starch ml(-1), respectively. The opposite effects of starch were discussed by considering the binding of kaempferol to starch and starch-dependent inhibition of the accessibility of nitrous acid to kaempferol. Kaempferol inhibited α-amylase-catalysed starch digestion by forming starch/kaempferol complexes, and the inhibitory effects increased in the order of amylopectin<soluble starch<amylose. The different effects of kaempferol were discussed to be due to the difference in binding sites of kaempferol between amylose and amylopectin. From the present study, dual-function of kaempferol became apparent in the digestive tract.

Spectrophotometric studies of the reaction of quercetin with peroxynitrite at different pH

Peroxynitrite (ONOOH/ONOO-) which is formed in vivo under oxidative stress is a strong oxidizing and nitrating agent. It has been reported that several flavonoids, including quercetin, inhibit the peroxynitrite-induced oxidation and/or nitration of several molecules tested; however, the mechanism of their protective action against peroxynitrite is not univocally resolved. The kinetics of the reaction of quercetin with peroxynitrite was studied by stopped-flow as well as by conventional spectrophotometry under acidic, neutral and alkaline pH. The obtained results show that the protective mechanism of quercetin against peroxynitrite toxicity cannot be explained by direct scavenging of peroxynitrite. We propose that quercetin acts via scavenging intermediate radical products of peroxynitrite decomposition (it is an excellent scavenger of ·NO2) and/or via reduction of target radicals formed in the reaction with peroxynitrite.

Nitrogen dioxide-dependent oxidation of uric acid in the human oral cavity under acidic conditions: implications for its occurrence in acidic dental plaque

The pH in dental plaque falls to below 5 after the ingestion of foods, and it may remain low if acid-tolerant bacteria grow in the plaque. Certain nitrate-reducing bacteria in the oral cavity can proliferate in dental plaque at low pH, and nitrite is detected in such plaque. In acidic dental plaque, NO(2) can be produced by self-decomposition of nitrous acid and also by peroxidase-catalyzed oxidation of nitrite, and it may oxidize uric acid, a major antioxidant in the oral cavity. Under experimental conditions that simulate oral cavity, the oxidation of uric acid by nitrite and by nitrite/peroxidase systems was much more rapid at pH 5 than at pH 7, suggesting the more rapid production of NO(2) in dental plaque at lower pH. We propose that if the pH of plaque developed in a dental crevice decreased, NO(2) and other nitrogen oxides produced in the plaque would diffuse into the adjoining gingival tissues. The results of this study seem to contribute to the understanding of the induction of periodontal diseases in the context of nitrite-dependent production of nitrogen oxides in acidic dental plaque.

Nitration of the salivary component 4-hydroxyphenylacetic acid in the human oral cavity: enhancement of nitration under acidic conditions

4-Hydroxyphenylacetic acid (HPA) and nitrite are present in human mixed whole saliva, and HPA can be nitrated by peroxidase/hydrogen peroxide (H(2)O(2))/nitrite systems in the oral cavity. Thus, the objectives of the present study were to estimate the concentrations of HPA, nitrated HPA [4-hydroxy-3-nitrophenylacetic acid (NO(2)HPA)], nitrite, and thiocyanate (SCN(-)) in saliva from 73 patients with periodontal diseases and to elucidate the conditions necessary to induce nitration of HPA. High concentrations of HPA, nitrite, and SCN(-) were found in the saliva of patients older than 50 yr of age. NO(2)HPA was detected in seven patients who were older than 60 yr of age. Nitrite-dependent formation of NO(2)HPA by a bacterial fraction prepared from mixed whole saliva was faster at pH 5.3 than at pH 7, and increased as the rate of H(2)O(2) formation increased. The formation of NO(2)HPA was inhibited by SCN(-) and by salivary antioxidants such as uric acid, ascorbic acid, and glutathione. These results suggest that nitration can proceed at an acidic site in the oral cavity where H(2)O(2) is produced under conditions of decreased concentrations of SCN(-) and of antioxidants.

Comparative analysis of quercetin oxidation by electrochemical, enzymatic, autoxidation, and free radical generation techniques: a mechanistic study

Quercetin, the most abundant flavonoid in dietary fruits and vegetables, acts as antioxidant or prooxidant depending on the environmental conditions. The antioxidant behavior is believed to involve initial oxidative steps with subsequent changes in the flavonoid skeleton, which ultimately alters the chemical and biological properties of these molecules. Although the mechanism is still unclear, it has been suggested to be strongly influenced by the surrounding media. This paper reports the oxidation of quercetin by air oxygen or autoxidation, bulk electrolysis, mushroom tyrosinase, and azodiisobutyronitrile (AIBN). The central aim of this study is to systematically examine how the similarities and differences of quercetin transformation can be affected by the nature of the oxidation systems. Using a range of molecular and structural characterization techniques (UV-vis, LC-MS, GC-MS, and NMR), the oxidation of quercetin was found to result in the generation of somewhat similar metabolites including depside, phenolic acids, and quercetin-solvent adducts, although the transformation process and quantities of each product depend on the type of oxidation method employed. The rate of quercetin autoxidation can be fitted to a monoexponential first-order decay with a k value of 6.45 x 10(-2) M(-1) s(-1). Comparison of quercetin oxidative products in the different systems provides a deeper insight into the underlying mechanism involved in the oxidation process. This work demonstrates that the presence of water and/or nucleophiles as well as different catalysts (tyrosinase, AIBN, or air oxygen in solution) may have very important implications for the formation of quinone with subsequent oxidative cleavage or polymerization. Moreover, the apparent first-order kinetics of autoxidation can indicate a rate-determining, one-electron oxidation of quercetin anions followed by two fast steps of radical disproportionation and solvent addition on the resulting quinone.

Chronic quercetin ingestion and exercise-induced oxidative damage and inflammation

Quercetin is a flavonoid compound that has been demonstrated to be a potent antioxidant in vitro. The objective of this study was to evaluate if quercetin ingestion would increase plasma antioxidant measures and attenuate increases in exercise-induced oxidative damage. Forty athletes were recruited and randomized to quercetin or placebo. Subjects consumed 1000 mg quercetin or placebo each day for 6 weeks before and during 3 d of cycling at 57% work maximum for 3 h. Blood was collected before and immediately after exercise each day, and analyzed for F2-isoprostanes, nitrite, ferric-reducing ability of plasma, trolox equivalent antioxidant capacity, and C-reactive protein. Statistical analyses involved a 2 (treatment) × 6 (times) repeated measures analysis of variance to test main effects. F2-isoprostanes, nitrite, ferric-reducing ability of plasma, trolox equivalent antioxidant capacity, and C-reactive protein were significantly elevated as a result of exercise, but no group effects were found. Despite previous data demonstrating potent antioxidant actions of quercetin in vitro, this study indicates that this effect is absent in vivo and that chronic quercetin ingestion does not exert protection from exercise-induced oxidative stress and inflammation.

Resveratrol inhibits the activity of equine neutrophil myeloperoxidase by a direct interaction with the enzyme

Resveratrol is a polyphenolic antioxidant present in beverage and food known for its multiple protective effects. We report the inhibitory effects of resveratrol on equine myeloperoxidase (MPO), a hemic peroxidase present in the granules of the neutrophils involved in the inflammatory response. Resveratrol inhibited the production of reactive oxygen species (ROS) by stimulated equine neutrophils by acting as a direct scavenger of the ROS released by the cells but did not modify the degranulation of the stimulated neutrophils as the amounts of released MPO were unchanged. Resveratrol strongly inhibited the chlorination, oxidation, and nitration activities of MPO in a dose-dependent manner. By an original technique of specific immunological extraction followed by enzymatic detection (SIEFED), we demonstrated that resveratrol inhibited the peroxidasic activity of the MPO measured by a direct interaction such as the fixation of resveratrol on the enzyme. The observation of a decrease of the accumulation of compound II suggested that resveratrol acts as an electron donor for MPO reduction.

Iron chelation by the powerful antioxidant flavonoid quercetin

Chelation of the bare and hydrated iron(II) cation by quercetin has been investigated at the DF/B3LYP level in the gas phase. Several complexed species arising from neutral and anionic forms of the ligand have been taken into account. Both 1:1 and 1:2 metal/flavonoid stoichiometries have been considered. Results indicate that among the potential sites of chelation present on quercetin, the oxygen atoms belonging to the 3-hydroxy and 4-oxo, and to the 5-hydroxy and 4-oxo groups, are the preferred ones. Time-dependent density functional theory (TDDFT) calculations, used to reproduce the electronic UV-vis spectra of isolated quercetin and its complexes with Fe2+, were also performed in methanol and dimethylsulfoxide.

Thiocyanate Cannot Inhibit the Formation of Reactive Nitrogen Species in the Human Oral Cavity in the Presence of High Concentrations of Nitrite: Detection of Reactive Nitrogen Species with 4,5-Diaminofluorescein

In the human oral cavity, nitrite is reduced to nitric oxide (NO) by certain bacteria. 4,5-Diaminofluorescein (DAF-2) was transformed to a fluorescent component triazolfluorescein (DAF-2T) in a bacterial fraction of saliva in the presence of nitrite. No detectable consumption of DAF-2 and formation of DAF-2T were observed in bacterial fraction in the absence of nitrite. The nitrite-dependent transformation of DAF-2 to DAF-2T was inhibited by catalase, SCN(-), and CN(-) suggesting the participation of peroxidases in saliva in the transformation. The formation of DAF-2T, which was observed by the addition of an NO generating reagent (+/-)-(E)-4-ethyl-2-[(E)-hydroxyimino]-5-nitro-3-hexenamide (NOR 3) to bacterial fraction, was also inhibited by catalase, SCN(-), and CN(-). The degree of the inhibition by SCN(-) decreased as the concentration of nitrite or NOR 3 was increased. Superoxide dismutase (SOD) enhanced nitrite- and NOR 3-induced fluorescence increase in the bacterial fraction, and the degree of the enhancement decreased as the concentrations of nitrite and NOR 3 were increased. In whole saliva filtrate, the inhibitory effects of SCN(-) on the fluorescence increase decreased as the concentration of nitrite was increased, but the enhancement by SOD was not significantly affected by the increase in the concentration of nitrite. As salivary bacteria produce O(2)(-), H(2)O(2), and NO and as peroxidase/H(2)O(2)/nitrite systems in saliva produce NO(2), the effects of SCN(-) are discussed taking SCN(-)-dependent inhibition of NO(2) formation by peroxidases in saliva into consideration and the effects of SOD are discussed taking O(2)(-)-dependent consumption of NO into consideration. It is concluded that when the rate of the formation of NO is high, SCN(-) is not effective enough to inhibit the formation of N(2)O(3) in the oral cavity.

Biodegradation of 3-nitrotyrosine by Burkholderia sp. strain JS165 and Variovorax paradoxus JS171

The cascade of reactive nitrogen species generated from nitric oxide causes modification of proteins, lipids, and nucleic acids in a wide range of organisms. 3-Nitrotyrosine is one of the most common products of the action of reactive nitrogen species on proteins. Although a great deal is known about the formation of 3-nitrotyrosine, the subsequent metabolism of this compound is a mystery. Variovorax paradoxus JS171 and Burkholderia sp. strain JS165 were isolated from soil slurries when 3-nitrotyrosine was provided as the sole carbon, nitrogen, and energy source. During growth on 3-nitrotyrosine stoichiometric amounts of nitrite were released along with approximately one-half of the theoretically available ammonia. The catabolic pathway involving oxidative denitration is distinct from the pathway for tyrosine metabolism. The facile isolation and the specific, regulated pathway for 3-nitrotyrosine degradation in natural ecosystems suggest that there is a significant flux of 3-nitrotyrosine in such environments.

Quercetin-dependent scavenging of reactive nitrogen species derived from nitric oxide and nitrite in the human oral cavity: interaction of quercetin with salivary redox components

In the human oral cavity, nitrite is reduced to nitric oxide (NO) by certain bacteria. The NO formed reacts with O2 to generate NO2 and then with NO2 producing N2O3. In this study, N2O3 produced by the reaction between NO and NO2 was detected by fluorescence increase due to the transformation of 4,5-diaminofluorescein to fluorescent triazolfluorescein. Nitrite-induced fluorescence increase in the bacterial fraction of saliva was completely inhibited by 1muM quercetin and the complete inhibition continued until almost all quercetin had been oxidized. Nitrite-induced fluorescence increase was also observed in the saliva which contained salivary redox components. Quercetin effectively inhibited the fluorescence increase. During the inhibition of the fluorescence increases by quercetin, the flavonol was oxidized. NO2 seemed to participate in the oxidation. The main oxidation product was 2-(3,4-dihydroxybenzoyl)-2,4,6-trihydroxy-3(2H)-benzofurane. Thiocyanate inhibited the fluorescence increase in bacterial fraction and duration of the complete inhibition by quercetin was prolonged by SCN-. The inhibition and the prolongation are discussed to be due to SCN--dependent inhibition of oxidation of nitrite to NO2 by salivary peroxidase. Quercetin cooperated with ascorbate to inhibit the fluorescence increase. From the results obtained in this study, it is deduced (1) that quercetin can protect human oral cavity from damages induced by reactive nitrogen species and (2) that the protective function of quercetin may be significant when antioxidant capacity of saliva is decreased by periodontal diseases.

Protective action of a hexane crude extract of Pterodon emarginatus fruits against oxidative and nitrosative stress induced by acute exercise in rats

Background

The aim of the present work was to evaluate the effect of a hexane crude extract (HCE) of Pterodon emarginatus on the oxidative and nitrosative stress induced in skeletal muscle, liver and brain of acutely exercised rats.

Methods

Adult male rats were subjected to acute exercise by standardized contractions of the tibialis anterior (TA) muscle (100 Hz, 15 min) and treated orally with the HCE (once or three times with a fixed dose of 498 mg/kg), before and after acute exercise. Serum creatine kinase activity was determined by a kinetic method and macrophage infiltration by histological analyses of TA muscle. Lipid peroxidation was measured as malondialdehyde (MDA) levels. Nitric oxide production was evaluated by measuring nitrite formation, using Griess reagent, and nitrotyrosine was assessed by western blotting.

Results

Serum creatine kinase activities in the controls (111 U/L) increased 1 h after acute exercise (443 U/L). Acute exercise also increased the infiltration of macrophages into TA muscle; lipid peroxidation levels in TA muscle (967%), liver (55.5%) and brain (108.9%), as well as the nitrite levels by 90.5%, 30.7% and 60%, respectively. The pattern of nitrotyrosine formation was also affected by acute exercise. Treatment with HCE decreased macrophage infiltration, lipid peroxidation, nitrite production and nitrotyrosine levels to control values.

Conclusion

Acute exercise induced by functional electrical stimulation in rats resulted in increase in lipid peroxidation, nitrite and nitrotyrosine levels in brain, liver and skeletal muscle. The exercise protocol, that involved eccentric muscle contraction, also caused some muscle trauma, associated with over-exertion, leading to inflammation. The extract of P. emarginatus abolished most of these oxidative processes, thus confirming the high antioxidant activity of this oil which infusions are used in folk medicine against inflammatory processes.