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Liu XY, Wang WZ, Yao SP, Li XY, Han RM, Zhang D, Zhao Z, Wang Y, Zhang JP. Antioxidation Activity Enhancement by Intramolecular Hydrogen Bond and Non-Browning Mechanism of Active Ingredients in Rosemary: Carnosic Acid and Carnosol. J Phys Chem B 2024. [PMID: 39073136 DOI: 10.1021/acs.jpcb.4c02949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/30/2024]
Abstract
Rosemary is one of the most promising, versatile, and studied natural preservatives. Carnosic acid (CA) and carnosol (CARN), as the primary active ingredients of rosemary extracts, have little difference in structure, but their antioxidant activities vary significantly, depending on the system studied. The underlying molecular mechanisms remain unclear. By means of optical spectroscopies, stopped-flow, laser photolysis, and density functional theory (DFT) calculations, we have compared CA and CARN between their reaction dynamics of radical scavenging, metal ion chelation, and oxidation inhibition in lipid emulsion and beef, as well as between their interactions with β-carotene (β-Car). For reference, 3-isopropyl catechol (IC), which is structurally similar to the active groups of CA and CARN, was studied in parallel. It is found for CA that the intramolecular hydrogen bond can boost the acidity of its phenol hydroxyl and that the synergistic effect with β-Car can substantially enhance its antioxidation activity in the model systems of lipid and meat via the CA-to-β-Car electron transfer reaction. The substitution of A and B rings on the catechol group in both CA and CARN limits browning caused by their formation of oxidative products as antioxidants.
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Affiliation(s)
- Xin-Yu Liu
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Wen-Zhu Wang
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Song-Po Yao
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Xue-Ying Li
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Rui-Min Han
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Dangquan Zhang
- College of Forestry, Henan Agricultural University, Zhengzhou 450002, China
| | - Zhijun Zhao
- Lab of Biorefinery, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China
| | - Yapei Wang
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
| | - Jian-Ping Zhang
- Key Laboratory of Advanced Light Conversion Materials and Biophotonics, School of Chemistry and Life Resources, Renmin University of China, Beijing 100872, China
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Li G, Yu X, Zhan J, Wu C, Wu Y, Wan Y, Wan W, Hu Y, Yang W. A review: Interactions between protein from blue foods and functional components in delivery systems: Function exertion and transmembrane transport by in vitro digestion/cells model. Int J Biol Macromol 2024; 276:133839. [PMID: 39004248 DOI: 10.1016/j.ijbiomac.2024.133839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 07/03/2024] [Accepted: 07/11/2024] [Indexed: 07/16/2024]
Abstract
Functional compounds (FCs) had some functions, which are affected easily by digestion and transmembrane transport leading to low absorption rates, such as lutein, quercetin, xylo-oligosaccharide. Protein from blue foods is a potential bioactive compound, which had higher bioavailability, especially for bioactive peptides (BBPs). The BBPs has great limitations, especially the variability under pepsin digestion. However, the limitation of single FCs and BBPs in bioavailability might can be complemented by mixture of different bioactive compounds. Therefore, this review provides an in-depth study on the function and mechanism of different FCs/BBPs and their mixtures. Specifically, digestion effect of mixtures on function and transmembrane transport mechanisms of different bioactive compounds were exhibited to elaborate interactions between BBPs and FCs in delivery systems (function and bioavailability). Combination of FCs/BBPs could enhance bioactive compounds function by mutual complement of function mechanisms, as well as improving the function after digestion by regulating digestion process. Moreover, transmembrane absorption and transport of FCs/BBPs also could be facilitated by mixtures due to complement of transmembrane mechanism (endocytosis, protein channels, cell bypass way). This manuscript lays a foundation for the development of active ingredient bioavailability in functional food processing.
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Affiliation(s)
- Gaoshang Li
- School of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, China
| | - Xuemei Yu
- School of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, China
| | - Junqi Zhan
- School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou 310000, Zhejiang, China
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yiduo Wu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022, China
| | - Yue Wan
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022, China
| | - Wubo Wan
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022, China
| | - Yaqin Hu
- College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 572022, China.
| | - Wenge Yang
- School of Food Science and Engineering, Ningbo University, Ningbo 315800, Zhejiang, China.
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Hu W, Kim JE. Differential Performance of Xanthophylls in Combination with Phenol Classes against H 2O 2-Induced Oxidative Stress: An In Vitro Analysis Using Retinal Pigment Epithelial Cells. Mol Nutr Food Res 2024; 68:e2400038. [PMID: 38824669 DOI: 10.1002/mnfr.202400038] [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: 01/15/2024] [Revised: 04/21/2024] [Indexed: 06/04/2024]
Abstract
SCOPE Xanthophylls, vital for ocular defense against blue light and reactive oxygen species, are prone to oxidative degradation; however, they may be regenerated antioxidant-rich plant phenols. Despite certain in vitro evidence, clinical studies show inconsistent findings and this may be due to varying phenolic reduction potentials. Therefore, the current study aims to investigate the ocular protective effect of various plant phenols combined with xanthophyll. METHODS AND RESULTS Human retinal pigment epithelial cells (ARPE-19) are subjected to oxidative stress induced by hydrogen peroxide (H2O2) after xanthophyll and phenol pretreatment. Assessments include xanthophyll uptake, total antioxidant capacity, cell viability, intracellular reactive oxygen species levels, apoptosis, phagocytosis, and vascular endothelial growth factor formation. The study finds that while the combination of lutein with phenols does not show significant protective effects compared to lutein-only, zeaxanthin combined with phenols exhibits enhanced protection compared to both the zeaxanthin-only and control groups. CONCLUSION The research reveals the complex relationship between xanthophylls and phenols, suggesting that the advantageous effects of their combination might vary among different xanthophylls. Caution is necessary when applying molecular theories to ocular health, and this necessitates further research, serving as a basis for proposing clinical trials to evaluate the efficacy of specific xanthophyll and phenol combinations.
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Affiliation(s)
- Weili Hu
- Department of Food Science and Technology, National University of Singapore, Singapore, 117543, Singapore
| | - Jung Eun Kim
- Department of Food Science and Technology, National University of Singapore, Singapore, 117543, Singapore
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Abarikwu SO, Njoku RCC, John IG, Amadi BA, Mgbudom-Okah CJ, Onuah CL. Antioxidant and anti-inflammatory protective effects of rutin and kolaviron against busulfan-induced testicular injuries in rats. Syst Biol Reprod Med 2021; 68:151-161. [PMID: 34753368 DOI: 10.1080/19396368.2021.1989727] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
There are few treatment options, including the use of natural phenolics-based combination therapy for mitigating male infertility conditions associated with chemotherapy. Busulfan is an anti-cancer drug that leads to testicular problems in humans. Here, we studied the effect of co-treatment of rutin and kolaviron against busulfan-induced testis damage. Young adult male Wistar rats were intraperitoneally injected busulfan (4 mg/kg b.w), and then orally administered rutin (30 mg/kg b.w), and kolaviron (50 mg/kg b.w) alone and combined for 60 days. Results revealed that rutin and kolaviron alone or in combination reversed busulfan-induced increase in oxidative stress along with sperm quality of treated animals. However, kolaviron and rutin separately improved the concentrations of MDA and GSH and sperm quality more than when they were combined. Similarly, rutin and kolaviron separately or in combination preserved spermatogenesis and relieved busulfan-induced increase in nitric oxide concentration, myeloperoxidase and 3β-hydroxysteroid dehydrogenase activities. Co-supplementation with kolaviron but not rutin nor when rutin was combined with kolaviron also improved the testicular level of tumor necrosis-alpha. Finally, the histological features in the testes caused by busulfan were reversed by rutin, whereas treatment with kolaviron alone or in combination with rutin partially protected the testis from busulfan-induced injury as demonstrated by the appearance of few germ cells, damaged tubules, loss of round spermatids and defoliation of the seminiferous epithelium. Thus, the combined treatment regimen of rutin and kolaviron sparingly prevented busulfan-induced testicular injuries in rats.Abbreviations: CAT: Catalase; GSH: Glutathione; 3β-HSD: 3β- hydroxysteroid Dehydrogenase; MDA: Malondialdehyde; TNF-α: Tumor necrosis-alpha; BUS: Busulfan; RUT: Rutin; KV: Kolaviron; TBARS: Thiobarbituric Acid Reactive Substances; MPO: Myeloperoxidase; ELISA: Enzyme-Linked Immunoassay; NAD: Nicotinamide Adenine Dinucleotide (oxidized); ROS: Reactive Oxygen Species.
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Affiliation(s)
- Sunny O Abarikwu
- Department of Biochemistry, University of Port Harcourt, Choba, Nigeria
| | - Rex-Clovis C Njoku
- Department of Chemistry/Biochemistry & Molecular Biology, Alex Ekwueme-Federal University Ndufu-Alike, Ikwo, Nigeria
| | - Ifeoma G John
- Department of Biochemistry, University of Port Harcourt, Choba, Nigeria
| | - Benjamin A Amadi
- Department of Biochemistry, University of Port Harcourt, Choba, Nigeria
| | | | - Chigozie L Onuah
- Department of Biochemistry, University of Port Harcourt, Choba, Nigeria
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Clove Oil Protects β-Carotene in Oil-in-Water Emulsion against Photodegradation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11062667] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegradation of β-carotene, regardless of the ratio between clove oil and β-carotene in the concentration range studied, suggesting that the regeneration of β-carotene is caused by eugenol, the principal plant phenol of clove oil to occur in the oil-water interface. Therefore, clove oil in low concentrations may find use as a natural protectant of provitamin A in enriched foods during retail display.
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Chen X, Li H, Zhang B, Deng Z. The synergistic and antagonistic antioxidant interactions of dietary phytochemical combinations. Crit Rev Food Sci Nutr 2021; 62:5658-5677. [PMID: 33612011 DOI: 10.1080/10408398.2021.1888693] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
The frequent intake of whole foods and dietary food variety is recommended due to their health benefits, such as prevention of multiple chronic diseases, including cancer, Alzheimer's disease, cardiovascular diseases, and type 2 diabetes mellitus. Often, consuming whole fruits or vegetables showed the enhanced effects than consuming the individual dietary supplement from natural products, which is widely explained by the interactive effects of co-existing phytochemicals in whole foods. Although research relevant to interactive effects among the bioactive compounds mounted up, the mechanism of interaction is still not clear. Especially, biological influence factors such as bioavailability are often neglected. The present review summarizes the progress on the synergistic and antagonistic effects of dietary phytochemicals, the evaluating models for antioxidant interactions, and the possible interaction mechanisms both in vitro and in vivo, and with an emphasis on biological-related molecular mechanisms of phytochemicals. The research on the interaction mechanism is of value for guiding how to take advantage of synergistic effects and avoid antagonistic effects in daily diets or phytochemical-based treatments for preventing chronic diseases.
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Affiliation(s)
- Xuan Chen
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, University of Nanchang, Jiangxi, China Nanchang.,Institute for Advanced Study, University of Nanchang, Nanchang, Jiangxi, China
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Qian LL, Lu Y, Xu Y, Yang ZY, Yang J, Zhou YM, Han RM, Zhang JP, Skibsted LH. Alkaline earth metal ion coordination increases the radical scavenging efficiency of kaempferol. RSC Adv 2020; 10:30035-30047. [PMID: 35518270 PMCID: PMC9056298 DOI: 10.1039/d0ra03249b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 07/08/2020] [Indexed: 01/07/2023] Open
Abstract
Flavonoids are used as natural additives and antioxidants in foods, and after coordination to metal ions, as drug candidates, depending on the flavonoid structure. The rate of radical scavenging of the ubiquitous plant flavonoid kaempferol (3,5,7,4'-tetrahydroxyflavone, Kaem) was found to be significantly enhanced by coordination of Mg(ii), Ca(ii), Sr(ii), and Ba(ii) ions, whereas the radical scavenging rate of apigenin (5,7,4'-trihydroxyflavone, Api) was almost unaffected by alkaline earth metal (AEM) ions, as studied for short-lived β-carotene radical cations (β-Car˙+) formed by laser flash photolysis in chloroform/ethanol (7 : 3) and for the semi-stable 2,2-diphenyl-1-picrylhydrazyl radical, DPPH˙, in ethanol at 25 °C. A 1 : 1 Mg(ii)-Kaem complex was found to be in equilibrium with a 1 : 2 Mg(ii)-Kaem2 complex, while for Ca(ii), Sr(ii) and Ba(ii), only 1 : 2 AEM(ii)-Kaem complexes were detected, where all complexes showed 3-hydroxyl and 4-carbonyl coordination and stability constants of higher than 109 L2 mol-2. The 1 : 2 Ca(ii)-Kaem2 complex had the highest second order rate constant for both β-Car˙+ (5 × 108 L mol-1 s-1) and DPPH˙ radical (3 × 105 L mol-1 s-1) scavenging, which can be attributed to the optimal combination of the stronger electron withdrawing capability of the (n - 1)d orbital in the heavier AEM ions and their spatially asymmetrical structures in 1 : 2 AEM-Kaem complexes with metal ion coordination of the least steric hindrance of two perpendicular flavone backbones as ligands in the Ca(ii) complex, as shown by density functional theory calculations.
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Affiliation(s)
- Ling-Ling Qian
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Yao Lu
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Yi Xu
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Zhi-Yin Yang
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Jing Yang
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Yi-Ming Zhou
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Rui-Min Han
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Jian-Ping Zhang
- Department of Chemistry, Renmin University of China Beijing China 100872 +86-10-6251-6444 +86-10-6251-6604
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
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Zheng S, Deng Z, Chen F, Zheng L, Pan Y, Xing Q, Tsao R, Li H. Synergistic antioxidant effects of petunidin and lycopene in H9c2 cells submitted to hydrogen peroxide: Role of Akt/Nrf2 pathway. J Food Sci 2020; 85:1752-1763. [PMID: 32476138 DOI: 10.1111/1750-3841.15153] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 03/25/2020] [Accepted: 04/02/2020] [Indexed: 01/09/2023]
Abstract
Phenolics and carotenoids coexist in fruits and vegetables and could possess interaction effects after consumption. The present study aims to elucidate the possible mechanisms of the antioxidant interactions between anthocyanins and carotenoids using petunidin and lycopene as examples in hydrogen peroxide (H2 O2 )-induced heart myofibroblast cell (H9c2) line model. The results revealed that petunidin and lycopene showed antioxidant effects and petunidin in a larger proportion mixed with lycopene, for example, petunidin: lycopene = 9:1 significantly protected against the loss of the cell viability (8.98 ± 1.03%) and intracellular antioxidant enzyme activities of superoxide dismutase (SOD, 27.07 ± 3.51%), catalase (CAT, 29.51 ± 6.12%), and glutathione peroxidase (GSH-Px, 20.33 ± 2.65%). Moreover, the messenger RNA (mRNA) and protein expressions of NAD(P)H quinone reductase (NQO1) and heme oxygenase (HO-1) of the nuclear factor erythrocyte 2-related factor 2 (Nrf2) signaling pathway were significantly induced in petunidin, lycopene, and synergistic combinations, suggesting that the antioxidant action was through activating the Nrf2 antioxidant response pathway. This was further validated by Nrf2 siRNA, and the results that petunidin significantly induced more of NQO1 expression and lycopene more of HO-1 suggested that the synergism may be a result of concerted actions by the two compounds on these two different target genes of the Nrf2 pathway. The two compounds also significantly increased the phosphorylation of Akt in synergistic combinations. Findings of the present study demonstrated that petunidin and lycopene exerted synergistic antioxidant effects when petunidin in a larger proportion in the combinations and contribute to the prevention of cellular redox homeostasis, which might provide a theoretical basis for phenolics and carotenoids playing beneficial effects on the cardiovascular risk. PRACTICAL APPLICATION: In this study, we revealed that the combined treatments of petunidin and lycopen inhibited H2 O2 -induced oxidative damage in myocardial cells. Moreover, the treatments contributed to the Nrf2 pathway and the restoration of cellular redox homeostasis might provide a theoretical basis for phenolics and carotenoids playing beneficial effects on the cardiovascular risk.
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Affiliation(s)
- Shilian Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.,Institute for Advanced Study, Nanchang University, Nanchang, Jiangxi, 330031, China
| | - Fang Chen
- School of Public Health, Nanchang University, Nanchang, Jiangxi, 330031, China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Yao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Qian Xing
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China
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Zhou YM, Liu XC, Li YQ, Wang P, Han RM, Zhang JP, Skibsted LH. Synergy between plant phenols and carotenoids in stabilizing lipid-bilayer membranes of giant unilamellar vesicles against oxidative destruction. SOFT MATTER 2020; 16:1792-1800. [PMID: 31970380 DOI: 10.1039/c9sm01415b] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We have investigated the synergism between plant phenols and carotenoids in protecting the phosphatidylcholine (PC) membranes of giant unilamellar vesicles (GUVs) from oxidative destruction, for which chlorophyll-a (Chl-a) was used as a lipophilic photosensitizer. The effect was examined for seven different combinations of β-carotene (β-CAR) and plant phenols. The light-induced change in GUV morphology was monitored via conventional optical microscopy, and quantified by a dimensionless image-entropy parameter, ΔE. The ΔE-t time evolution profiles exhibiting successive lag phase, budding phase and ending phase could be accounted for by a Boltzmann model function. The length of the lag phase (LP in s) for the combination of syringic acid and β-CAR was more than seven fold longer than for β-CAR alone, and those for other different combinations followed the order: salicylic acid < vanillic acid < syringic acid > rutin > caffeic acid > quercetin > catechin, indicating that moderately reducing phenols appeared to be the most efficient membrane co-stabilizers. The same order held for the residual contents of β-CAR in membranes after light-induced oxidative degradation as determined by resonance Raman spectroscopy. The dependence of LP on the reducing power of phenols coincided with the Marcus theory plot for the rate of electron transfer from phenols to the radical cation β-CAR˙+ as a primary oxidative product, suggesting that the plant phenol regeneration of β-CAR plays an important role in stabilizing the GUV membranes, as further supported by the involvement of CAR˙+ and the distinct shortening of its lifetime as shown by transient absorption spectroscopy.
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Affiliation(s)
- Yi-Ming Zhou
- Department of Chemistry, Renmin University of China, Beijing, 100872, China.
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Wu Q, Tang S, Zhang L, Xiao J, Luo Q, Chen Y, Zhou M, Feng N, Wang C. The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media. Food Funct 2020; 11:5396-5408. [DOI: 10.1039/c9fo02887k] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Catechin has a good inhibitory effect on advanced glycation end product (AGE) formation in alcoholic media, which is generated by Maillard reaction is closely related to diabetes.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Shimiao Tang
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization
- Anhui Agricultural University
- Hefei
- P.R. China
| | - Jinsong Xiao
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology & Business University (BTBU)
- Beijing 100048
- China
| | - Qing Luo
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Yuanyuan Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Mengzhou Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
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Phan MAT, Bucknall MP, Arcot J. Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo. Food Chem 2019; 276:402-409. [DOI: 10.1016/j.foodchem.2018.10.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 10/02/2018] [Accepted: 10/02/2018] [Indexed: 12/13/2022]
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12
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Rodriguez-Muñiz GM, Miranda MA, Marin ML. A Time-Resolved Study on the Reactivity of Alcoholic Drinks with the Hydroxyl Radical. Molecules 2019; 24:E234. [PMID: 30634584 PMCID: PMC6359750 DOI: 10.3390/molecules24020234] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Revised: 12/28/2018] [Accepted: 01/07/2019] [Indexed: 01/19/2023] Open
Abstract
Reactive oxygen species (ROS) can provoke damage to cells, where their concentrations are regulated by antioxidants. As the hydroxyl radical (•OH) is the most oxidizing ROS, we have focused our attention on the use of a mechanistically based time-resolved methodology, such as laser flash photolysis, to determine the relative reactivity of alcoholic beverages towards •OH as an indicator of their antioxidant potential. The selected drinks were of two different origins: (i) those derived from grapes such as red wine, white wine, white vermouth, marc and brandy and (ii) spirits not derived from grapes: triple sec, gin, whisky, and rum. Initially, we determined the quenching rate constant of ethanol with •OH and then we explored the reactivity of the different beverages, which was higher than expected based on their alcoholic content. This can be attributed to the presence of antioxidants and was especially remarkable for the grape-derived drinks.
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Affiliation(s)
- Gemma M Rodriguez-Muñiz
- Instituto de Tecnología Química, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, Avda. de los Naranjos s/n, E-46022 Valencia, Spain.
| | - Miguel A Miranda
- Instituto de Tecnología Química, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, Avda. de los Naranjos s/n, E-46022 Valencia, Spain.
| | - M Luisa Marin
- Instituto de Tecnología Química, Universitat Politècnica de València-Consejo Superior de Investigaciones Científicas, Avda. de los Naranjos s/n, E-46022 Valencia, Spain.
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13
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Effect of Different Anthocyanidin Glucosides on Lutein Uptake by Caco-2 Cells, and Their Combined Activities on Anti-Oxidation and Anti-Inflammation In Vitro and Ex Vivo. Molecules 2018; 23:molecules23082035. [PMID: 30110956 PMCID: PMC6222837 DOI: 10.3390/molecules23082035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 08/06/2018] [Accepted: 08/11/2018] [Indexed: 01/16/2023] Open
Abstract
The interactive effects on anti-oxidation and anti-inflammation of lutein combined with each of the six common anthocyanidin glucosides were studied in both chemical and cellular systems. The combined phytochemicals showed an antagonism in the inhibition of lipid oxidation in a liposomal membrane, but showed an additive effect on cellular antioxidant activity in Caco-2 cells. Lutein was an active lipoxygenase inhibitor at 2–12 μM while anthocyanins were inactive. The concentration of lutein when it was used in combination with anthocyanins was 25–54% higher than when lutein was used alone (i.e., IC50 = 1.2 μM) to induce 50% of lipoxygenase inhibition. Only the combination of lutein with malvidin-3-glucoside showed anti-inflammatory synergy in the suppression of interleukin-8, and the synergy was seen at all three ratios tested. Some mixtures, however, showed anti-inflammatory antagonism. The presence of anthocyanins (5–7.5 μM) did not affect lutein uptake (2.5–5 μM) by Caco-2 cells.
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14
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Chen Z, Lv X, Zhao M, Zhang P, Ren X, Mei X. Encapsulation of green tea polyphenol by pH responsive, antibacterial, alginate microgels used for minimally invasive treatment of bone infection. Colloids Surf B Biointerfaces 2018; 170:648-655. [PMID: 29986260 DOI: 10.1016/j.colsurfb.2018.06.065] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 06/15/2018] [Accepted: 06/30/2018] [Indexed: 11/16/2022]
Abstract
The treatment of bone infection requires drug carriers take large number of cargo, be antibacterial, promote proliferation and differentiation of osteoblasts. Herein, we proposed a strategy of preparing pH responsive, antibacterial, multistage structured microspheres encapsulated with green tea polyphenol used for minimally invasive treatment of bone infection. Tea polyphenol (TP) were encapsulated by porous silica nanospheres (SiO2 NSs). Then, sodium alginate (SA) microgel spheres (MSs) were prepared to encapsulate a lot of TP loaded SiO2 NSs. The outer layer of obtained TP@SiO2@SA microgel spheres were further wrapped by pH sensitive CaCO3. Mineral out-layer of the composite microspheres is used to neutralize the acidic environment caused by bacterial infection. At the same time, encapsulated TP is released pH sensitively to resist oxidative stress. Our results exhibited excellent drug delivery properties including drug loading efficiency (DLE) of 92.96% and drug loading content (DLC) of 19.62%. Besides, results demonstrated that TP@SiO2@SA@CaCO3 MSs can effectively kill Staphylococcus aureus and promote proliferation and differentiation of osteoblasts under stimulation of H2O2 at pH = 5.5.
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Affiliation(s)
- Zhenhua Chen
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China.
| | - Xinyan Lv
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China
| | - Mengen Zhao
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China
| | - Peng Zhang
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China
| | - Xiuli Ren
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China.
| | - Xifan Mei
- Jinzhou Medical University, Jinzhou, 121001, People's Republic of China.
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15
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Phan MAT, Bucknall M, Arcot J. Interactive effects of β-carotene and anthocyanins on cellular uptake, antioxidant activity and anti-inflammatory activity in vitro and ex vivo. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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16
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Skibsted LH. Anthocyanidins regenerating xanthophylls: a quantum mechanical approach to eye health. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.02.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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17
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Huang CC, Chen W. A SERS method with attomolar sensitivity: a case study with the flavonoid catechin. Mikrochim Acta 2018; 185:120. [DOI: 10.1007/s00604-017-2662-9] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Accepted: 12/31/2017] [Indexed: 11/30/2022]
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18
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Chang HT, Chang YQ, Han RM, Wang P, Zhang JP, Skibsted LH. Singlet Fission Reaction of Light-Exposed β-Carotene Bound to Bovine Serum Albumin. A Novel Mechanism in Protection of Light-Exposed Tissue by Dietary Carotenoids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6058-6062. [PMID: 28669184 DOI: 10.1021/acs.jafc.7b01616] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We have attempted to investigate the role of carotenoids (Car) in protecting pigment-protein complexes against light-induced degradation. Upon direct photoexcitation of β-carotene (β-Car), nanosecond flash photolysis and femtosecond time-resolved spectroscopy detected a substantial population of triplet states for β-Car aggregates associated with bovine serum albumin (BSA) or dispersed in aqueous phase with 10% tetrahydrofuran (THF), but none were observed for monomeric β-Car in neat THF. The direct photogeneration of triplet states was on the time scale of <1 ps, indicating that the underlying reaction mechanism was singlet fission (SF). Efficient triplet-triplet annihilation in the time regime from picoseconds to microseconds resulted in a <1 μs triplet lifetime for β-Car aggregates, in contrast to a 20 μs lifetime for monomeric β-Car as determined by anthracene-sensitized flash photolysis. The short-lived triplet excitations of β-Car aggregates associated with BSA or dispersed in aqueous phase were found to be insensitive to the presence of oxygen, which are considered to be important for the protection of both protein and carotenoid against light-induced degradation via reaction with oxidative species.
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Affiliation(s)
- Hui-Ting Chang
- Department of Chemistry, Renmin University of China , Beijing 100872, China
| | - Yu-Qiang Chang
- Department of Chemistry, Renmin University of China , Beijing 100872, China
| | - Rui-Min Han
- Department of Chemistry, Renmin University of China , Beijing 100872, China
| | - Peng Wang
- Department of Chemistry, Renmin University of China , Beijing 100872, China
| | - Jian-Ping Zhang
- Department of Chemistry, Renmin University of China , Beijing 100872, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, Frederiksberg C DK-1958, Denmark
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19
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Phan MAT, Paterson J, Bucknall M, Arcot J. Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability. Crit Rev Food Sci Nutr 2017; 58:1310-1329. [DOI: 10.1080/10408398.2016.1254595] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Minh Anh Thu Phan
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Janet Paterson
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
| | - Martin Bucknall
- Mark Wainwright Analytical Centre, UNSW Australia, Sydney, Australia
| | - Jayashree Arcot
- Food Science and Technology, School of Chemical Engineering, UNSW Sydney, Sydney, Australia
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20
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Chang HT, Cheng H, Han RM, Wang P, Zhang JP, Skibsted LH. Regeneration of β-Carotene from Radical Cation by Eugenol, Isoeugenol, and Clove Oil in the Marcus Theory Inverted Region for Electron Transfer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:908-912. [PMID: 28061030 DOI: 10.1021/acs.jafc.6b04708] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The rate of regeneration of β-carotene by eugenol from the β-carotene radical cation, an initial bleaching product of β-carotene, was found by laser flash photolysis and transient absorption spectroscopy to be close to the diffusion limit in chloroform/methanol (9:1, v/v), with a second-order rate constant (k2) of 4.3 × 109 L mol-1 s-1 at 23 °C. Isoeugenol, more reducing with a standard reduction potential of 100 mV lower than eugenol, was slower, with k2 = 7.2 × 108 L mol-1 s-1. Regeneration of β-carotene following photobleaching was found 50% more efficient by eugenol, indicating that, for the more reducing isoeugenol, the driving force exceeds the reorganization energy for electron transfer significantly in the Marcus theory inverted region. For eugenol/isoeugenol mixtures and clove oil, kinetic control by the faster eugenol determines the regeneration, with a thermodynamic backup of reduction equivalent through eugenol regeneration by the more reducing isoeugenol for the mixture. Clove oil, accordingly, is a potential protector of provitamin A for use in red palm oils.
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Affiliation(s)
- Hui-Ting Chang
- Department of Chemistry, Renmin University of China , Beijing 100872, People's Republic of China
| | - Hong Cheng
- Department of Chemistry, Renmin University of China , Beijing 100872, People's Republic of China
| | - Rui-Min Han
- Department of Chemistry, Renmin University of China , Beijing 100872, People's Republic of China
| | - Peng Wang
- Department of Chemistry, Renmin University of China , Beijing 100872, People's Republic of China
| | - Jian-Ping Zhang
- Department of Chemistry, Renmin University of China , Beijing 100872, People's Republic of China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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21
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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22
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Cheng H, Han RM, Lyu MK, Zhang JP, Skibsted LH. Regeneration of β-Carotene from the Radical Cation by Tyrosine and Tryptophan. J Phys Chem B 2015; 119:6603-10. [DOI: 10.1021/acs.jpcb.5b02657] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Hong Cheng
- Department
of Chemistry, Renmin University of China, Beijing, 100872, China
| | - Rui-Min Han
- Department
of Chemistry, Renmin University of China, Beijing, 100872, China
| | - Ming-Kuan Lyu
- Department
of Chemistry, Renmin University of China, Beijing, 100872, China
| | - Jian-Ping Zhang
- Department
of Chemistry, Renmin University of China, Beijing, 100872, China
| | - Leif H. Skibsted
- Food
Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej
30, DK-1958 Frederiksberg
C, Denmark
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23
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Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 29.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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24
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Wang HJ, Liang R, Fu LM, Han RM, Zhang JP, Skibsted LH. Nutritional aspects of β-carotene and resveratrol antioxidant synergism in giant unilamellar vesicles. Food Funct 2014; 5:1573-8. [PMID: 24867711 DOI: 10.1039/c4fo00225c] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Giant unilamellar vesicles of soy phosphatidylcholine are found to undergo budding when sensitized with chlorophyll a ([phosphatidylcholine] : [chlorophyll a] = 1500 : 1) under light irradiation (400-440 nm, 16 mW mm(-2)). 'Entropy' as a dimensionless image heterogeneity measurement is found to increase linearly with time during an initial budding process. For β-carotene addition ([phosphatidylcholine] : [β-carotene] = 500 : 1), a lag phase of 23 s is observed, followed by a budding process at an initial rate lowered by a factor of 3.8, whereas resveratrol ([phosphatidylcholine] : [resveratrol] = 500 : 1) has little if any protective effect against budding. However, resveratrol, when combined with β-carotene, is found to further reduce the initial budding rate by a total factor of 4.7, exhibiting synergistic antioxidation effects. It is also interesting that β-carotene alone determines the lag phase for the initiation of budding, while resveratrol supports β-carotene in reducing the rate of the budding process following the lag phase; however, it alone has no observable effect on the lag phase. Resveratrol is suggested to regenerate β-carotene following its sacrificial protection of unsaturated lipids from oxidative stress, modeling the synergistic effects in cell membranes by combinations of dietary antioxidants.
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Affiliation(s)
- Hui-Jing Wang
- Department of Chemistry, Renmin University of China, Beijing 100872, China.
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25
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Bhattacharya S, Pandey NK, Roy A, Dasgupta S. Effect of (-)-epigallocatechin gallate on the fibrillation of human serum albumin. Int J Biol Macromol 2014; 70:312-9. [PMID: 25017180 DOI: 10.1016/j.ijbiomac.2014.07.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 07/02/2014] [Accepted: 07/04/2014] [Indexed: 01/05/2023]
Abstract
Human serum albumin (HSA), the most abundant plasma protein in the human body is known to form fibrils under partial denaturing conditions. Natural polyphenols are known to interact with HSA and some polyphenols have been shown to be potent inhibitors of amyloid fibrillation. (-)-Epigallocatechin gallate (EGCG), the major component of green tea is known to inhibit amyloid fibrillation. In this report, we have investigated the effect of EGCG on native HSA as well as on the fibrillation process of HSA from amide III band analysis of their respective visible Raman spectra. The differential role of the tryptophan (Trp214) residue present in domain II of HSA in the absence and presence of EGCG has been pointed out using fluorescence anisotropy and visible Raman spectroscopy.
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Affiliation(s)
| | - Nitin K Pandey
- Department of Chemistry, Indian Institute of Technology, Kharagpur 721302, India
| | - Anushree Roy
- Department of Physics, Indian Institute of Technology, Kharagpur 721302, India.
| | - Swagata Dasgupta
- Department of Chemistry, Indian Institute of Technology, Kharagpur 721302, India.
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26
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Cheng H, Han RM, Zhang JP, Skibsted LH. Electron transfer from plant phenolates to carotenoid radical cations. Antioxidant interaction entering the Marcus theory inverted region. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:942-949. [PMID: 24404946 DOI: 10.1021/jf404725v] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
β-Carotene, lycopene, and zeaxanthin are maximally regenerated by plant phenolates from their radical cations formed during laser flash photolysis in 9:1 (v/v) chloroform/methanol for a driving force corresponding to the reorganization energy according to the Marcus theory. For β-carotene, the reorganization energy has values of 0.41 ± 0.04 and 0.40 ± 0.04 eV for the plant phenols in the presence of 1 and 2 equiv of base, respectively, at 23 °C. For a driving force lower than the reorganization energy, regeneration of the carotenoids is less efficient as is seen for m-hydroxybenzoic acid, vanillic acid, and p-coumaric acid. For a driving force above the maximum rate as determined to have kET = 6.3 × 10(9) L·mol(-1)·s(-1) for syringic acid and β-carotene, the reaction becomes gradually slower and regeneration less efficient as is seen for the more reducing caffeic acid, rutin, and quercetin corresponding to an inverted region for the rate of electron transfer. Lycopene and zeaxanthin show a similar behavior for the same series of plant phenols with slightly lower reorganization energy, in agreement with the lower reduction potential of their radical cations, while, for the ketocarotenoids astaxanthin and canthaxanthin, fast reactions with a solvent of radical cations inhibit regeneration from being detected. Intermediate reducing plant phenols accordingly yield maximal protection of carotenoids against photobleaching in foods and beverages.
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Affiliation(s)
- Hong Cheng
- Department of Chemistry, Renmin University of China , Beijing 100872, China
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27
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Emulsifier-phenol bioconjugates as antioxidants. Molecular descriptors based on density functional theory in quantitative structure–activity relationships. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Yin J, Andersen ML, Skibsted LH. Reduction of ferrylmyoglobin by theanine and green tea catechins. Importance of specific Acid catalysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3159-3166. [PMID: 23461366 DOI: 10.1021/jf400219r] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Reduction of the hypervalent heme pigment ferrylmyoglobin by green tea catechins in aqueous solution of pH = 7.5 was investigated by stopped-flow spectroscopy. Reduction by the gallic acid esters epigallocatechin gallate (EGCG, k2 = 1460 L mol(-1) s(-1), 25.0 °C, 0.16 ionic strength) and epicatechin gallate (ECG, 1410 L mol(-1) s(-1)) was found faster than for epicatechin (EC, 300 L mol(-1) s(-1)) and epigallocatechin (EGC, 200 L mol(-1) s(-1)), even though the gallate ion (G, 330 L mol(-1) s(-1)) is similar in rate to EC. The rate for reduction by EC, EGC, ECG, EGCG, and G shows no correlation with their oxidation potentials or phenolic hydrogen-oxygen bond dissociation energy, but with the pKa of the most acidic phenol group. Theanine, with an acidity similar to that of EC, reduces ferrylmyoglobin with a similar rate (200 L mol(-1) s(-1)), in support of general acid catalysis with an initial proton transfer prior to electron transfer.
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Affiliation(s)
- Jie Yin
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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29
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Basu A, Betts NM, Mulugeta A, Tong C, Newman E, Lyons TJ. Green tea supplementation increases glutathione and plasma antioxidant capacity in adults with the metabolic syndrome. Nutr Res 2013; 33:180-7. [PMID: 23507223 PMCID: PMC3603270 DOI: 10.1016/j.nutres.2012.12.010] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 12/09/2012] [Accepted: 12/31/2012] [Indexed: 12/11/2022]
Abstract
Green tea, a popular polyphenol-containing beverage, has been shown to alleviate clinical features of the metabolic syndrome. However, its effects in endogenous antioxidant biomarkers are not clearly understood. Thus, we tested the hypothesis that green tea supplementation will upregulate antioxidant parameters (enzymatic and nonenzymatic) in adults with the metabolic syndrome. Thirty-five obese participants with the metabolic syndrome were randomly assigned to receive one of the following for 8 weeks: green tea (4 cups per day), control (4 cups water per day), or green tea extract (2 capsules and 4 cups water per day). Blood samples and dietary information were collected at baseline (0 week) and 8 weeks of the study. Circulating carotenoids (α-carotene, β-carotene, lycopene) and tocopherols (α-tocopherol, γ-tocopherol) and trace elements were measured using high-performance liquid chromatography and inductively coupled plasma mass spectroscopy, respectively. Serum antioxidant enzymes (glutathione peroxidase, glutathione, catalase) and plasma antioxidant capacity were measured spectrophotometrically. Green tea beverage and green tea extract significantly increased plasma antioxidant capacity (1.5 to 2.3 μmol/L and 1.2 to 2.5 μmol/L, respectively; P < .05) and whole blood glutathione (1783 to 2395 μg/g hemoglobin and 1905 to 2751 μg/g hemoglobin, respectively; P < .05) vs controls at 8 weeks. No effects were noted in serum levels of carotenoids and tocopherols and glutathione peroxidase and catalase activities. Green tea extract significantly reduced plasma iron vs baseline (128 to 92 μg/dL, P < .02), whereas copper, zinc, and selenium were not affected. These results support the hypothesis that green tea may provide antioxidant protection in the metabolic syndrome.
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Affiliation(s)
- Arpita Basu
- Nutritional Sciences, 301 Human Sciences, Oklahoma State University, Stillwater, OK 74078-6141, USA.
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30
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Yin J, Becker EM, Andersen ML, Skibsted LH. Green tea extract as food antioxidant. Synergism and antagonism with α-tocopherol in vegetable oils and their colloidal systems. Food Chem 2012; 135:2195-202. [PMID: 22980790 DOI: 10.1016/j.foodchem.2012.07.025] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2012] [Revised: 06/14/2012] [Accepted: 07/04/2012] [Indexed: 10/28/2022]
Abstract
The antioxidant effects of α-tocopherol (TOH) in combination with green tea extract (GTE), the green tea polyphenol (-)-epicatechin (EC) or the isomeric (+)-catechin (C), were investigated using different lipid systems based on high linoleic sunflower oil: bulk oil, o/w-emulsion and a phosphatidylcholine-based liposome system. Both polyphenols as well as TOH were efficient antioxidants in all systems when used alone, as detected by the formation of free radicals and conjugated dienes and by oxygen consumption. Strong synergistic effect was found for the combination of TOH and GTE in a methyl linoleate o/w-emulsion and in the pure bulk oil, while only an additive effect was observed in a liposome system. The synergism was already evident for the tendency for radical formation in the bulk oil as detected by electron spin resonance (ESR) spectroscopy. On the contrary, combinations of TOH with either EC or C showed clear synergistic effects in both heterogeneous systems, but antagonistic or additive effects in bulk oil. GTE may accordingly be used to protect both vegetable oils and their emulsions against oxidation through enhancement of the activity of their endogenous antioxidants, while GTE is less efficient in the protection of phospholipids as in liposomes.
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Affiliation(s)
- Jie Yin
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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31
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Han RM, Zhang JP, Skibsted LH. Reaction dynamics of flavonoids and carotenoids as antioxidants. Molecules 2012; 17:2140-60. [PMID: 22354191 PMCID: PMC6268464 DOI: 10.3390/molecules17022140] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2012] [Revised: 01/30/2012] [Accepted: 02/03/2012] [Indexed: 11/16/2022] Open
Abstract
Flavonoids and carotenoids with rich structural diversity are ubiquitously present in the plant kingdom. Flavonoids, and especially their glycosides, are more hydrophilic than most carotenoids. The interaction of flavonoids with carotenoids occurs accordingly at water/lipid interfaces and has been found important for the functions of flavonoids as antioxidants in the water phase and especially for the function of carotenoids as antioxidants in the lipid phase. Based on real-time kinetic methods for the fast reactions between (iso)flavonoids and radicals of carotenoids, antioxidant synergism during protection of unsaturated lipids has been found to depend on: (i) the appropriate distribution of (iso)flavonoids at water/lipid interface, (ii) the difference between the oxidation potentials of (iso)flavonoid and carotenoid and, (iii) the presence of electron-withdrawing groups in the carotenoid for facile electron transfer. For some (unfavorable) combinations of (iso)flavonoids and carotenoids, antioxidant synergism is replaced by antagonism, despite large potential differences. For contact with the lipid phase, the lipid/water partition coefficient is of importance as a macroscopic property for the flavonoids, while intramolecular rotation towards coplanarity upon oxidation by the carotenoid radical cation has been identified by quantum mechanical calculations to be an important microscopic property. For carotenoids, anchoring in water/lipid interface by hydrophilic groups allow the carotenoids to serve as molecular wiring across membranes for electron transport.
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Affiliation(s)
- Rui-Min Han
- Department of Chemistry, Renmin University of China, Zhongguancun Street, No. 59, Haidian District, Beijing, 100872, China
- Authors to whom correspondence should be addressed; (R.-M.H.); (J.-P.Z.); Tel.: +86-10-6251-6604; Fax: +86-10-6251-6444
| | - Jian-Ping Zhang
- Department of Chemistry, Renmin University of China, Zhongguancun Street, No. 59, Haidian District, Beijing, 100872, China
- Authors to whom correspondence should be addressed; (R.-M.H.); (J.-P.Z.); Tel.: +86-10-6251-6604; Fax: +86-10-6251-6444
| | - Leif H. Skibsted
- Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark;
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Zhu H, Du M, Zou M, Xu C, Li N, Fu Y. Facile and green synthesis of well-dispersed Au nanoparticles in PAN nanofibers by tea polyphenols. ACTA ACUST UNITED AC 2012. [DOI: 10.1039/c2jm16569d] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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