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An JP, Liu X, Wang Y. Discovery of bitter masking compounds from Allspice ( Pimenta dioica) using sensory guided isolation. Food Chem X 2024; 22:101426. [PMID: 38736983 PMCID: PMC11087956 DOI: 10.1016/j.fochx.2024.101426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/14/2024] Open
Abstract
Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.
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Affiliation(s)
- Jin-Pyo An
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Xin Liu
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Yu Wang
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
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2
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Hartl D, Frank O, Hänel VS, Heigl V, Dawid C, Hofmann TF. Isolation and Identification of Novel Taste-Modulating N2-Guanosine 5'-Monophosphate Derivatives Generated by Maillard-Type Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14284-14293. [PMID: 38869215 PMCID: PMC11212044 DOI: 10.1021/acs.jafc.4c03485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 06/14/2024]
Abstract
Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representatives of umami taste-modulating compounds are ribonucleotides and their derivatives. Especially the thio derivatives showed high taste-modulating potential in structure-activity relationship investigations. Therefore, this study focuses on the formation of guanosine 5'-monophosphate derivatives consisting of Maillard-type generated compounds like the aroma-active thiols (2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-furfurylthiol) and formaldehyde to gain insights into the potential of combinations of taste and aroma-active compounds. One literature-known (N2-(furfurylthiomethyl)-guanosine 5'-monophosphate) and three new derivatives (N2-(2-methyl-1-furylthiomethyl)-guanosine 5'-monophosphate, N2-((5-hydroxymethyl)-2-methyl-1-furylthiomethyl)-guanosine 5'-monophosphate, N2-((2-pentanon-1-yl)thiomethyl)-guanosine 5'-monophosphate) were successfully produced using green natural deep eutectic solvents and isolated, and their structures were completely elucidated. Besides the intrinsic taste properties, the kokumi and umami taste-modulating effects of the four derivatives were evaluated via psychophysical investigations, ranging from 19 to 22 μmol/L.
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Affiliation(s)
- Daniela
M. Hartl
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Oliver Frank
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Victoria S. Hänel
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Vinzenz Heigl
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, 10 Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas F. Hofmann
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
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3
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Kiranmayee M, Rajesh N, Vidya Vani M, Khadri H, Mohammed A, Chinni SV, Ramachawolran G, Riazunnisa K, Moussa AY. Green synthesis of Piper nigrum copper-based nanoparticles: in silico study and ADMET analysis to assess their antioxidant, antibacterial, and cytotoxic effects. Front Chem 2023; 11:1218588. [PMID: 37736256 PMCID: PMC10509375 DOI: 10.3389/fchem.2023.1218588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Accepted: 08/14/2023] [Indexed: 09/23/2023] Open
Abstract
Nanobiotechnology is a popular branch of science that is gaining interest among scientists and researchers as it allows for the green manufacturing of nanoparticles by employing plants as reducing agents. This method is safe, cheap, reproducible, and eco-friendly. In this study, the therapeutic property of Piper nigrum fruit was mixed with the antibacterial activity of metallic copper to produce copper nanoparticles. The synthesis of copper nanoparticles was indicated by a color change from brown to blue. Physical characterization of Piper nigrum copper nanoparticles (PN-CuNPs) was performed using UV-vis spectroscopy, FT-IR, SEM, EDX, XRD, and Zeta analyzer. PN-CuNPs exhibited potential antioxidant, antibacterial, and cytotoxic activities. PN-CuNPs have shown concentration-dependent, enhanced free radical scavenging activity, reaching maximum values of 92%, 90%, and 86% with DPPH, H2O2, and PMA tests, respectively. The antibacterial zone of inhibition of PN-CuNPs was the highest against Staphylococcus aureus (23 mm) and the lowest against Escherichia coli (10 mm). PN-CuNPs showed 80% in vitro cytotoxicity against MCF-7 breast cancer cell lines. Furthermore, more than 50 components of Piper nigrum extract were selected and subjected to in silico molecular docking using the C-Docker protocol in the binding pockets of glutathione reductase, E. coli DNA gyrase topoisomerase II, and epidermal growth factor receptor (EGFR) tyrosine to discover their druggability. Pipercyclobutanamide A (26), pipernigramide F (32), and pipernigramide G (33) scored the highest Gibbs free energy at 50.489, 51.9306, and 58.615 kcal/mol, respectively. The ADMET/TOPKAT analysis confirmed the favorable pharmacokinetics, pharmacodynamics, and toxicity profiles of the three promising compounds. The present in silico analysis helps us to understand the possible mechanisms behind the antioxidant, antibacterial, and cytotoxic activities of CuNPs and recommends them as implicit inhibitors of selected proteins.
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Affiliation(s)
- Modumudi Kiranmayee
- Department Biotechnology and Bioinformatics, Yogi Vemana University, Kadapa, India
| | - Nambi Rajesh
- Department Biotechnology and Bioinformatics, Yogi Vemana University, Kadapa, India
| | - M. Vidya Vani
- Department Biotechnology and Bioinformatics, Yogi Vemana University, Kadapa, India
| | - Habeeb Khadri
- Department of Medical Laboratories, College of Applied Medical Sciences, Qassim University, Buraidah, Saudi Arabia
| | - Arifullah Mohammed
- Department of Agriculture Science, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Malaysia
| | - Suresh V. Chinni
- Department of Biochemistry, Faculty of Medicine, Bioscience, and Nursing, MAHSA University, Jenjarom, Malaysia
- Department of Periodontics, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Chennai, India
| | | | - Khateef Riazunnisa
- Department Biotechnology and Bioinformatics, Yogi Vemana University, Kadapa, India
| | - Ashaimaa Y. Moussa
- Department of Pharmacognosy, Faculty of Pharmacy, Ain shams University, Cairo, Egypt
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Viet Phong N, Thi Nguyet Anh D, Yeong Chae H, Young Yang S, Jeong Kwon M, Sun Min B, Ah Kim J. Anti-inflammatory activity and cytotoxicity against ovarian cancer cell lines by amide alkaloids and piperic esters isolated from Piper longum fruits: In vitro assessments and molecular docking simulation. Bioorg Chem 2022; 128:106072. [PMID: 35944468 DOI: 10.1016/j.bioorg.2022.106072] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/20/2022] [Accepted: 07/29/2022] [Indexed: 12/18/2022]
Abstract
Three new amide alkaloids, piperlongumamides D-F (14, 19, and 32); a new piperic ester, piperlongumester A (45); and two new natural compounds, methyl (2E,4Z)-5-(1,3-benzodioxol-5-yl)penta-2,4-dienoate (46) and trans-piperolein B ester (47), along with 41 known compounds were isolated from the fruits of Piper longum L. Their structures were identified by analyzing spectroscopic data, including mass spectrometry, 1D, and 2D NMR data. The anti-inflammatory and cytotoxic activities of all isolated compounds (1-47) were evaluated. Compounds 3, 6, and 19 inhibited nitric oxide production with IC50 values of 16.1 ± 0.94, 14.5 ± 0.57, and 27.3 ± 1.11 μM, respectively, whereas compound 1 exhibited strong cytotoxic activity toward three ovarian cancer cell lines A2780, TOV-112D, and SK-OV3, with IC50 values of 6.7 ± 0.77, 5.8 ± 0.29, and 48.3 ± 0.40 μM, respectively. Molecular docking simulations were performed to identify the interaction and binding mechanisms of these active metabolites with proteins related to inflammation and cancer.
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Affiliation(s)
- Nguyen Viet Phong
- Vessel-Organ Interaction Research Center, VOICE (MRC), College of Pharmacy, Kyungpook National University, Daegu 41566, Republic of Korea; BK21 FOUR Community-Based Intelligent Novel Drug Discovery Education Unit, College of Pharmacy and Research Institute of Pharmaceutical Sciences, Kyungpook National University, Daegu 41566, South Korea
| | - Dinh Thi Nguyet Anh
- Vessel-Organ Interaction Research Center, VOICE (MRC), College of Pharmacy, Kyungpook National University, Daegu 41566, Republic of Korea; BK21 FOUR Community-Based Intelligent Novel Drug Discovery Education Unit, College of Pharmacy and Research Institute of Pharmaceutical Sciences, Kyungpook National University, Daegu 41566, South Korea
| | - Ha Yeong Chae
- Vessel-Organ Interaction Research Center, VOICE (MRC), College of Pharmacy, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Seo Young Yang
- Department of Pharmaceutical Engineering, Sangji University, Wonju 26339, Republic of Korea
| | - Mi Jeong Kwon
- Vessel-Organ Interaction Research Center, VOICE (MRC), College of Pharmacy, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Byung Sun Min
- College of Pharmacy, Drug Research and Development Center, Daegu Catholic University, Gyeongbuk 38430, Republic of Korea
| | - Jeong Ah Kim
- Vessel-Organ Interaction Research Center, VOICE (MRC), College of Pharmacy, Kyungpook National University, Daegu 41566, Republic of Korea; BK21 FOUR Community-Based Intelligent Novel Drug Discovery Education Unit, College of Pharmacy and Research Institute of Pharmaceutical Sciences, Kyungpook National University, Daegu 41566, South Korea.
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Yu L, Hu X, Xu R, Ba Y, Chen X, Wang X, Cao B, Wu X. Amide alkaloids characterization and neuroprotective properties of Piper nigrum L.: A comparative study with fruits, pericarp, stalks and leaves. Food Chem 2022; 368:130832. [PMID: 34474242 DOI: 10.1016/j.foodchem.2021.130832] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 07/08/2021] [Accepted: 08/07/2021] [Indexed: 12/19/2022]
Abstract
Piper nigrum L. is commonly used worldwide and its pericarp, stalks, leaves will be major wastes materials. 42 amide alkaloids were identified in black, white pepper and pericarp by UHPLC-LTQ-Orbitrap HRMS method, followed by 40 constituents in stalks and 36 constituents in leaves. 8 amide alkaloids were reported for the first time in P. nigrum. An ultra-high-performance supercritical fluid chromatography (UHPSFC)-MS method was firstly applied to simultaneously determine 9 characteristic constituents (piperine, piperlonguminine, piperanine, pipercallosine, dehydropipernonaline, pipernonatine, retrofractamide B, pellitorine and guineensine). The most abundant compound in each extract was piperine with a concentration from 0.10 to 12.37 mg/g of dry weight. The fruits, pericarp and leaves extracts could improve cell viability in 6-OHDA-induced SK-N-SH and SH-SY5Y cells. The results showed the characteristics of amide alkaloids of different parts of P. nigrum and evaluated their neuroprotective activities.
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Affiliation(s)
- Lan Yu
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China
| | - Xiaolu Hu
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China
| | - Rongrong Xu
- Department of Pharmacy, Anhui Provincial Cancer Hospital, The First Affiliated Hospital of USTC, Division of Life Sciences and Medicine, University of Science and Technology of China, 107 Huanhu East Road, Hefei 230031, China
| | - Yinying Ba
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China
| | - Xiaoqing Chen
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China
| | - Xing Wang
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China
| | - Bing Cao
- Hainan University / Hainan Academy of Agricultural Sciences, 14 Xingdan road, Haikou 571100, China.
| | - Xia Wu
- Beijing Key Lab of TCM Collateral Disease Theory Research, School of Traditional Chinese Medicine, Capital Medical University, 10 Youanmenwai, Xitoutiao, Beijing 100069, China.
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Hammerl R, Frank O, Hofmann T. Quantitative Proton NMR Spectroscopy for Basic Taste Recombinant Reconstitution Using the Taste Recombinant Database. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14713-14721. [PMID: 34817998 DOI: 10.1021/acs.jafc.1c05284] [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] [Indexed: 06/13/2023]
Abstract
The quantitative determination of putative taste active metabolites, the ranking of these compounds in their sensory impact based on dose-overthreshold (DoT) factors, followed by confirmation of their relevance by reconstitution and omission experiments enables the decoding of the non-volatile sensometabolome of certain foods. The identification and quantitation of target taste compounds by liquid chromatography-tandem mass spectrometry (LC-MS/MS), high-performance liquid chromatography-ultraviolet/visible (HPLC-UV/Vis) spectroscopy, or high-performance ion chromatography (HPIC) is often laborious and time-consuming. In this work, we present a novel quantitative 1H NMR approach for reconstituting basic taste recombinants of different foods, including apple juice, balsamic vinegar, golden chanterelles, process flavor, and shrimp. Compound identification using the taste recombinant database, followed by absolute quantitation via quantitative 1H NMR (qHNMR), enables a fast and direct reconstitution of basic taste recombinants. The taste profile analysis of basic taste recombinants was generated via qHNMR in less than 15 min and compared with literature data acquired by LC-MS/MS and/or HPLC-UV/Vis and revealed identical results for all taste qualities. A determination of limit of detection (LoD) values for S/N = 50 of various proton signals with different integrals and multiplicities demonstrated that taste recognition thresholds of all basic tastants are far above those of LoD concentrations under the chosen conditions. Therefore, our experimental setup is able to detect basic taste-active compounds well below their taste recognition thresholds.
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Affiliation(s)
- Richard Hammerl
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, D-85354 Freising-Weihenstephan, Germany
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7
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N Diaye K, Debong M, Behr J, Dirndorfer S, Duggan T, Beusch A, Schlagbauer V, Dawid C, Loos HM, Buettner A, Lang R, Hofmann T. Dietary Piperine is Transferred into the Milk of Nursing Mothers. Mol Nutr Food Res 2021; 65:e2100508. [PMID: 34633734 DOI: 10.1002/mnfr.202100508] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/08/2021] [Indexed: 11/11/2022]
Abstract
INTRODUCTION The diet of breastfeeding mothers could bring nurslings into contact with flavor compounds putatively contributing to early sensory programming of the infant. The study investigates whether tastants from a customary curry dish consumed by mothers are detectable in their milk afterwards and can be perceived by the infant. METHODS AND RESULTS Sensory evaluation identifies pungency as the dominating taste impression of the curry dish. Its ingredients of chili, pepper, and ginger suggest the flavor compounds capsaicin, piperine, and 6-gingerol as analytical targets. Breastfeeding mothers are recruited for an intervention trial involving the consumption of the curry dish and subsequent collection of milk samples for flavor compound analysis. Targeted and untargeted mass spectrometric (MS)- investigations identify exclusively piperine as an intervention-derived compound in human milk. However, concentrations are below the human taste threshold. CONCLUSION Piperine from pepper-containing foods transfers into the mother's milk within 1 h and is delivered to the nursling. Concentrations of 50 and 200 nM of piperine are 70-350 times below the human taste threshold, but TRPV1 (Transient Receptor Potential Vanilloid-1 ion channel) desensitization through frequent exposure to sub-taste-threshold concentrations could contribute to an increased tolerance at a later age.
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Affiliation(s)
- Katharina N Diaye
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Marcel Debong
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany
| | - Jürgen Behr
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Sebastian Dirndorfer
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Tara Duggan
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Anja Beusch
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Verena Schlagbauer
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Corinna Dawid
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Helene M Loos
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany
| | - Andrea Buettner
- Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, Erlangen, 91054, Germany.,Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, Freising, 85354, Germany
| | - Roman Lang
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany.,Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
| | - Thomas Hofmann
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising, 85354, Germany
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Zheng Y, Gao H, Wang H, Zhu B, Shi B, Zhong K, Sun P, Zhang L, Zhao L. The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins. J SENS STUD 2021. [DOI: 10.1111/joss.12699] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Hai‐Yan Gao
- College of Life Science, Shanghai University Shanghai China
| | - Hou‐Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Bao‐qing Zhu
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Bo‐Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
| | - Pei Sun
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
| | - Lu‐Lu Zhang
- Department of Psychology School of Social Sciences, Tsinghua University Beijing China
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
- College of Biological Science and Technology, Beijing Forestry University Beijing China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization Beijing China
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9
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Garg S, Roy A. A Current Perspective of Plants as an Antibacterial Agent: A Review. Curr Pharm Biotechnol 2021; 21:1588-1602. [PMID: 32568018 DOI: 10.2174/1389201021666200622121249] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 05/15/2020] [Accepted: 06/03/2020] [Indexed: 11/22/2022]
Abstract
With the emergence and evolution of bacterial strains, it is now becoming difficult for pharmaceutical industries to provide remedies required for the betterment of mankind. Continuous exposure with available medication leads to the development of new strains with a significant amount of resistance, due to which pharmaceutical industries are facing various challenges. Antimicrobial resistance is the phenomenon causing a challenge in new drug development through conventional methods. Therefore, the requirement of alternative medicine is in high demand. Recently, allopathic medicines have seen a disinterest and people are preferring natural solutions due to their fewer side effects comparable to conventional medicine. Worldwide plants are utilized for various disease treatments such as bacterial infection, skin disorders, cancer, asthma, respiratory problems, etc. The presence of a wide range of phytocompounds in different plants provides an alternative to the pharmaceutical industries to counter the problem of bacterial infections. Different plants contain various phytochemicals that possess numerous therapeutic activities and provide a remedy to suppress various bacterial strains. Therefore, in this review, an overview of various plants and their phytocompounds which are responsible for antibacterial activity has been discussed.
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Affiliation(s)
- Saksham Garg
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Arpita Roy
- Department of Biotechnology, Delhi Technological University, Delhi, India.,Department of Biotechnology, School of Engineering & Technology, Sharda University, Greater Noida, India
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10
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Yang G, Chambers E, Wang H. Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper. J SENS STUD 2020. [DOI: 10.1111/joss.12636] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Gongshun Yang
- Sensory Analysis and Consumer Behavior, Kansas State University Manhattan Kansas USA
| | - Edgar Chambers
- Sensory Analysis and Consumer Behavior, Kansas State University Manhattan Kansas USA
| | - Hongwei Wang
- College of Food Science, Southwest University Chongqing China
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11
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Duggan T, Dawid C, Baur S, Hofmann T. Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11524-11534. [PMID: 32930579 DOI: 10.1021/acs.jafc.0c04853] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 μmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.
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Affiliation(s)
- Tara Duggan
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Sebastian Baur
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
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12
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Lang T, Lang R, Di Pizio A, Mittermeier VK, Schlagbauer V, Hofmann T, Behrens M. Numerous Compounds Orchestrate Coffee's Bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6692-6700. [PMID: 32437139 DOI: 10.1021/acs.jafc.0c01373] [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
Coffee is one of the most consumed hot beverages worldwide and is highly regarded because of its stimulating effect despite having a pronounced bitterness. Even though numerous bitter ingredients have been identified, the detailed molecular basis for coffee's bitterness is not well understood except for caffeine, which activates five human bitter taste receptors. We elucidated the contribution of other bitter coffee constituents in addition to caffeine with functional calcium imaging experiments using mammalian cells expressing the cDNAs of human bitter taste receptors, sensory experiments, and in silico modeling approaches. We identified two human bitter taste receptors, TAS2R43 and TAS2R46, that responded to the bitter substance mozambioside with much higher sensitivity than to caffeine. Further, the structurally related bitter substances bengalensol, cafestol, and kahweol also activated the same pair of bitter taste receptors much more potently than the prototypical coffee bitter substance caffeine. However, for kahweol, a potent but weak activator of TAS2R43 and TAS2R46, we observed an inhibitory effect when simultaneously applied together with mozambioside to TAS2R43 expressing cells. Molecular modeling experiments showed overlapping binding sites in the receptor's ligand binding cavity that suggest that the partial agonist kahweol might be useful to reduce the overall bitterness of coffee-containing beverages. Taken together, we found that the bitterness of coffee is determined by a complex interaction of multiple bitter compounds with several human bitter taste receptors.
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Affiliation(s)
- Tatjana Lang
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Roman Lang
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Verena Karolin Mittermeier
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Verena Schlagbauer
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
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13
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Pei H, Xue L, Tang M, Tang H, Kuang S, Wang L, Ma X, Cai X, Li Y, Zhao M, Peng A, Ye H, Chen L. Alkaloids from Black Pepper ( Piper nigrum L.) Exhibit Anti-Inflammatory Activity in Murine Macrophages by Inhibiting Activation of NF-κB Pathway. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2406-2417. [PMID: 32031370 DOI: 10.1021/acs.jafc.9b07754] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Black pepper (Piper nigrum L.) has been commonly utilized in food preparation and traditional medicine in several countries. Seven new amide alkaloids, pipernigramides A-G (3, 10, 38, and 41-44), a new piperic ester, pipernigrester A (48), along with 47 known compounds were isolated from the EtOH extract of P. nigrum. The inhibitory effects on nitric oxide (NO) of all compounds were then evaluated. Among the tested compounds, three of them (42-44) significantly inhibited inducible nitric oxide synthase (iNOS)-mediated NO (IC50 = 4.74 ± 0.18, 4.08 ± 0.19, and 3.71 ± 0.32 μM, respectively), and IL-1β, IL-6, TNF-α, and PGE2 release in RAW 264.7 cells stimulated by lipopolysaccharide. Moreover, 42-44 suppressed IκB degradation and further inhibited the cytosol-nucleus translocation of the p65 subunit by targeting IKK-β. In the carrageenan-induced paw edema test, 42-44 demonstrated anti-inflammatory effects as well. These results indicate that all three compounds from P.nigrum have the potential anti-inflammatory effects.
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Affiliation(s)
- Heying Pei
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Linlin Xue
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Minghai Tang
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Huan Tang
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Shuang Kuang
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Lun Wang
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China.,School of Chemical Engineering , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Xu Ma
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Xiaoying Cai
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Yan Li
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China.,School of Chemical Engineering , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Min Zhao
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Aihua Peng
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Haoyu Ye
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
| | - Lijuan Chen
- Laboratory of Natural Product Drugs, Cancer Center, West China Medical School, West China Hospital , Sichuan University , Chengdu 610041 , People's Republic of China
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14
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4-Coumarate:coenzyme A ligase isoform 3 from Piper nigrum (Pn4CL3) catalyzes the CoA thioester formation of 3,4-methylenedioxycinnamic and piperic acids. Biochem J 2020; 477:61-74. [DOI: 10.1042/bcj20190527] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 11/19/2019] [Accepted: 11/25/2019] [Indexed: 12/11/2022]
Abstract
Black pepper, dried green fruit of Piper nigrum L., is a household spice most popular in the world. Piperine, the pungency compound of black pepper, is proposed to partially arise from phenylpropanoid pathway. In the biosynthesis of piperine, 4-coumarate:CoA ligase (4CLs) must play a pivotal role in activating intermediate acids to corresponding CoA thioesters to serve as substrates. Based on transcriptome data, we isolated three P. nigrum 4CL isoforms (Pn4CL1, -2, and -3) from unripe peppercorn. These Pn4CLs were expressed in E. coli for in vitro enzyme assay with putative substrates, namely cinnamic, coumaric, ferulic, piperonylic, 3,4-methylenedioxycinnamic (3,4-MDCA), and piperic acids. Phylogenetic analysis and substrate usage study indicated that Pn4CL1, active towards coumaric and ferulic acids, belongs to class I 4CL for lignin synthesis. Pn4CL2 was a typical cinnamate-specific coumarate:CoA ligase-like (CLL) protein. The Pn4CL3, as class II enzyme, exhibited general 4CL activity towards coumaric and ferulic acids. However, Pn4CL3 was also active towards piperonylic acid, 3,4-MDCA, and piperic acid. Pn4CL3 possessed ∼2.6 times higher catalytic efficiency (kcat/KM) towards 3,4-MDCA and piperic acid than towards coumaric and ferulic acids, suggesting its specific role in piperine biosynthesis. Different substrate preference among the Pn4CL isoforms can be explained by 3-dimensional protein structure modeling, which demonstrated natural variants in amino acid residues of binding pocket to accommodate different substrates. Quantitative PCR analysis of these isoforms indicated that Pn4CL1 transcript level was highest in the roots whereas Pn4CL2 in the fruits and Pn4CL3 in the leaves.
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15
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Debnath S, Mishra J. Understanding the intrinsic fluorescence of piperine in microheterogeneous media: partitioning and loading studies. NEW J CHEM 2020. [DOI: 10.1039/d0nj00770f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Piperine, an ingredient of black pepper, is widely used in pharmaceutical applications.
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Affiliation(s)
- Sanchari Debnath
- Department of Chemistry Indian Institute of Technology Madras
- Chennai 600036
- India
| | - Jhili Mishra
- Department of Chemistry Indian Institute of Technology Madras
- Chennai 600036
- India
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16
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Gómez-Calvario V, Rios MY. 1 H and 13 C NMR data, occurrence, biosynthesis, and biological activity of Piper amides. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:994-1070. [PMID: 30779382 DOI: 10.1002/mrc.4857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 02/12/2019] [Accepted: 02/14/2019] [Indexed: 06/09/2023]
Abstract
Alkamides are the major and characteristic chemical compounds of the plants belonging to the Piper genus. These compounds are responsible for the flavor of pepper spices and for its broad use in cuisine across many regions of the world. Humans are in contact every day with these substances, which additionally show a broad variety of pharmacological activities, making them an important research target. A large amount of NMR data for these natural products is dispersed throughout literature. Its organization will help those research groups interested in their identification and structural elucidation. This review summarizes the 1 H and 13 C NMR data of 268 Piper amides in a systematic and orderly way, with a discussion on their biological activities, biosynthetic aspects, and NMR analysis of typical and relevant aspects of this information.
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Affiliation(s)
- Víctor Gómez-Calvario
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Cuernavaca, Mexico
| | - María Yolanda Rios
- Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Cuernavaca, Mexico
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17
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Ren T, Zuo Z. Role of piperine in CNS diseases: pharmacodynamics, pharmacokinetics and drug interactions. Expert Opin Drug Metab Toxicol 2019; 15:849-867. [DOI: 10.1080/17425255.2019.1672658] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Tianjing Ren
- School of Pharmacy, The Chinese University of Hong Kong, Hong Kong, P. R. China
| | - Zhong Zuo
- School of Pharmacy, The Chinese University of Hong Kong, Hong Kong, P. R. China
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18
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Zhao T, Ni D, Hu G, Wang L, Chen S, Xu Y. 6-(2-Formyl-5-methyl-1 H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7916-7925. [PMID: 31180675 DOI: 10.1021/acs.jafc.9b02095] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Two-step high-performance liquid chromatography (HPLC) separation in combination with taste dilution analysis was used to screen the retronasal burnt aroma compounds in soy sauce aroma-type Chinese Baijiu (Chinese traditional liquor). A major retronasal burnt aroma region was purified by Sephadex LH-20 column chromatography and HPLC separation from the soy sauce aroma-type Baijiu sample. A novel retronasal burnt aroma compound was identified as 6-(2-formyl-5-methyl-1H-pyrrol-1-yl)hexanoic acid (1) by means of high-resolution mass spectrometry and 1D/2D nuclear magnetic resonance. The retronasal burnt aroma threshold of compound 1 was determined to be 209.5 μg/L in 53% ethanol aqueous solution. Quantitative analysis showed that the concentration of compound 1 ranged from below the limit of quantitation (3.8 μg/L) to 224.2 μg/L in the Baijiu samples. Moreover, the sensory evaluation also revealed that compound 1 may contribute to the retronasal burnt aroma of the Baijiu at its subthreshold concentration by the additive effect with the recently reported retronasal burnt aroma compound 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine.
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Affiliation(s)
- Tengfei Zhao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Derang Ni
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Guangyuan Hu
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Li Wang
- Technique Center of Kweichow Moutai Company Limited , Renhuai , Guizhou 564500 , China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University Wuxi , Jiangsu 214122 , China
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19
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Antibacterial Effect of Black Pepper Petroleum Ether Extract against Listeria monocytogenes and Salmonella typhimurium. J FOOD QUALITY 2019. [DOI: 10.1155/2019/2356161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The aim of the present study was to evaluate the antibacterial effect of black pepper petroleum ether extract (BPPE) against Listeria monocytogenes ATCC 19115 and Salmonella typhimurium ATCC 14028. The results showed that the BPPE had a strong antimicrobial activity against L. monocytogenes and S. typhimurium, and 2-methylene-4,8,8-trimethyl-4-vinyl-bicyclo[5.2.0]nonane (9.36%) and caryophyllene oxide (4.85%) were identified as the two primary components of BPPE. The ability of cells to break down hyperoxide was decreased, and the activities of POD and CAT were inhibited. The activities of key metabolic enzymes shed some light on the biochemical mechanism of aglycon cell growth inhibition, indicating that the energetic metabolism of L. monocytogenes and S. typhimurium was markedly influenced by the BPPE. The contents of key organic acids varied significantly, resulting in remarkable abnormalities in the energetic metabolism of L. monocytogenes and S. typhimurium. Thus, the consecution of energetic metabolism was destroyed by the BPPE, which contributed to metabolic dysfunction, the suppression of gene transcription, and cell death.
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20
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Han P, Mann S, Raue C, Warr J, Hummel T. Pepper with and without a sting: Brain processing of intranasal trigeminal and olfactory stimuli from the same source. Brain Res 2018; 1700:41-46. [DOI: 10.1016/j.brainres.2018.07.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 06/22/2018] [Accepted: 07/09/2018] [Indexed: 01/01/2023]
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21
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Zhao T, Chen S, Li H, Xu Y. Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10496-10505. [PMID: 30221519 DOI: 10.1021/acs.jafc.8b03980] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The burnt flavor (overcooked rice flavor) is often retronasally perceived during the soy sauce aroma type Chinese Baijiu (Chinese distilled spirit) tasting and regarded as an important quality marker of the Baijiu. The sensory-guided isolation approach assisted by multivariate data analysis was applied to identify the compounds responsible for the retronasal burnt flavor in the Baijiu. Using two-dimensional offline high performance liquid chromatography separation and taste dilution analysis, a subfraction with the highest burnt flavor intensity was isolated from the Baijiu sample. In the subfraction, six potential flavor compounds were detected by ultra performance liquid chromatography-mass spectrometry. The most probable burnt flavor compound was screened by projection to latent structure regression analysis of the correlation between the potential compounds and their impact on burnt flavor. The target compound was identified as 2-hydroxymethyl-3,6-diethyl-5-methylpyrazine by means of high-resolution mass spectrometry and chemical synthesis. Sensory evaluation revealed a relatively low burnt flavor threshold of 2.89 μmol/L in 53% ethanol aqueous solution. On the basis of the dose-overthreshold factor and addition experiment, this compound was confirmed as the key contributor to the burnt flavor of soy sauce aroma type Baijiu.
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Affiliation(s)
- Tengfei Zhao
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Huazhong Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology & School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
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22
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Startek JB, Voets T, Talavera K. To flourish or perish: evolutionary TRiPs into the sensory biology of plant-herbivore interactions. Pflugers Arch 2018; 471:213-236. [PMID: 30229297 DOI: 10.1007/s00424-018-2205-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 08/31/2018] [Accepted: 09/06/2018] [Indexed: 12/18/2022]
Abstract
The interactions between plants and their herbivores are highly complex systems generating on one side an extraordinary diversity of plant protection mechanisms and on the other side sophisticated consumer feeding strategies. Herbivores have evolved complex, integrative sensory systems that allow them to distinguish between food sources having mere bad flavors from the actually toxic ones. These systems are based on the senses of taste, olfaction and somatosensation in the oral and nasal cavities, and on post-ingestive chemosensory mechanisms. The potential ability of plant defensive chemical traits to induce tissue damage in foragers is mainly encoded in the latter through chemesthetic sensations such as burning, pain, itch, irritation, tingling, and numbness, all of which induce innate aversive behavioral responses. Here, we discuss the involvement of transient receptor potential (TRP) channels in the chemosensory mechanisms that are at the core of complex and fascinating plant-herbivore ecological networks. We review how "sensory" TRPs are activated by a myriad of plant-derived compounds, leading to cation influx, membrane depolarization, and excitation of sensory nerve fibers of the oronasal cavities in mammals and bitter-sensing cells in insects. We also illustrate how TRP channel expression patterns and functionalities vary between species, leading to intriguing evolutionary adaptations to the specific habitats and life cycles of individual organisms.
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Affiliation(s)
- Justyna B Startek
- Laboratory of Ion Channel Research, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, Campus Gasthuisberg O&N1 bus 802, 3000, Leuven, Belgium. .,VIB Center for Brain & Disease Research, Leuven, Belgium.
| | - Thomas Voets
- Laboratory of Ion Channel Research, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, Campus Gasthuisberg O&N1 bus 802, 3000, Leuven, Belgium.,VIB Center for Brain & Disease Research, Leuven, Belgium
| | - Karel Talavera
- Laboratory of Ion Channel Research, Department of Cellular and Molecular Medicine, KU Leuven, Herestraat 49, Campus Gasthuisberg O&N1 bus 802, 3000, Leuven, Belgium.,VIB Center for Brain & Disease Research, Leuven, Belgium
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23
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Functional Metabolomics—A Useful Tool to Characterize Stress-Induced Metabolome Alterations Opening New Avenues towards Tailoring Food Crop Quality. AGRONOMY-BASEL 2018. [DOI: 10.3390/agronomy8080138] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The breeding of stress-tolerant cultivated plants that would allow for a reduction in harvest losses and undesirable decrease in quality attributes requires a new quality of knowledge on molecular markers associated with relevant agronomic traits, on quantitative metabolic responses of plants to stress challenges, and on the mechanisms controlling the biosynthesis of these molecules. By combining metabolomics with genomics, transcriptomics and proteomics datasets a more comprehensive knowledge of the composition of crop plants used for food or animal feed is possible. In order to optimize crop trait developments, to enhance crop yields and quality, as well as to guarantee nutritional and health factors that provide the possibility to create functional food or feedstuffs, knowledge about the plants’ metabolome is crucial. Next to classical metabolomics studies, this review focuses on several metabolomics-based working techniques, such as sensomics, lipidomics, hormonomics and phytometabolomics, which were used to characterize metabolome alterations during abiotic and biotic stress in order to find resistant food crops with a preferred quality or at least to produce functional food crops.
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24
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Zhang L, Wang H, Shi B, Liu L, Chen Z, Zhao L. New reference standards for pungency intensity evaluation based on human sensory differentiations. J SENS STUD 2018. [DOI: 10.1111/joss.12332] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lulu Zhang
- College of Food and Biology Engineering; Zhejiang Gongshang University; Hangzhou, 310018 China
- Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
| | - Longyun Liu
- Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
| | - Zhongxiu Chen
- College of Food and Biology Engineering; Zhejiang Gongshang University; Hangzhou, 310018 China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization; Beijing, 102200 China
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25
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Ezawa T, Inoue Y, Murata I, Takao K, Sugita Y, Kanamoto I. Characterization of the Dissolution Behavior of Piperine/Cyclodextrins Inclusion Complexes. AAPS PharmSciTech 2018; 19:923-933. [PMID: 29071656 DOI: 10.1208/s12249-017-0908-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Accepted: 10/13/2017] [Indexed: 11/30/2022] Open
Abstract
In this study, the physicochemical properties and solubility of inclusion complexes of ground mixtures (GMs) of piperine (PP), a pungent ingredient of pepper, with α- and γ-cyclodextrin (CD) were studied. From the solubility results, the PP/αCD inclusion molar ratio was determined to be 1/2, while that of PP/γCD was 1/1, according to the AP-type phase diagram of PP/αCD and the BS-type one of PP/γCD. The powder X-ray diffraction and differential scanning calorimetry analyses confirmed the formation of GM complexes with molar ratios of PP/αCD = 1/2 and PP/γCD = 1/1. The Raman analysis revealed the disappearance of the bands corresponding to the C=C, O-CH2-O, -CH, and aliphatic C=C moieties of the methylene dioxyphenyl fragment of PP in the spectra of the inclusion complexes. In the dissolution tests, GM (PP/αCD = 1/2) and GM (PP/γCD = 1/1) showed higher solubility than free PP and the analogous physical mixtures. Furthermore, after 60 min, GM (PP/αCD = 1/2) exhibited higher solubility than GM (PP/γCD = 1/1). In the 1H-1H nuclear Overhauser effect spectroscopy measurements, GM (PP/αCD = 1/2) was found to present a head-to-head inclusion structure via the aliphatic C=C and methylene dioxyphenyl groups of PP and the two αCD molecules. In contrast, it was confirmed that γCD interacts with the O-CH2-O functionality of the methylene dioxyphenyl group of PP in a molar ratio of 1/1. It was thus concluded that the differences in the PP/CD structures influence the solubility of the inclusion complexes.
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26
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Chruma JJ, Cullen DJ, Bowman L, Toy PH. Polyunsaturated fatty acid amides from the Zanthoxylum genus – from culinary curiosities to probes for chemical biology. Nat Prod Rep 2018; 35:54-74. [DOI: 10.1039/c7np00044h] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
A critical and comprehensive review of the discovery, synthesis, and biological activities of alkamides isolated from Zanthoxylum plants and synthetic derivatives thereof.
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Affiliation(s)
- Jason J. Chruma
- Key Laboratory of Green Chemistry & Technology (MOE)
- College of Chemistry
- Sino-British Materials Research Institute
- College of Physical Science & Technology
- Sichuan University
| | | | - Lydia Bowman
- Department of Chemistry
- The University of Hong Kong
- P. R. China
| | - Patrick H. Toy
- Department of Chemistry
- The University of Hong Kong
- P. R. China
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27
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Mathie K, Lainer J, Spreng S, Dawid C, Andersson DA, Bevan S, Hofmann T. Structure-Pungency Relationships and TRP Channel Activation of Drimane Sesquiterpenes in Tasmanian Pepper (Tasmannia lanceolata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5700-5712. [PMID: 28657737 DOI: 10.1021/acs.jafc.7b02356] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sensory-guided fractionation of extracts of Tasmanian pepper berries revealed 20 drimane sesquiterpens, among which polygodial, warburganal, and 1β-acetoxy-9-deoxy-isomuzigadial exhibited the lowest pungency threshold concentrations on the tongue surface (0.6-2.8 nmol/cm2) and elicited a dose-dependent calcium influx into mTRPA1 expressing CHO cells with the lowest EC50 values (4.5 ± 1.0 to 16.7 ± 7.5 μmol/L) and a good correlation to oral pungency thresholds (R2 = 0.986, linear regression). Calcium imaging assays demonstrated these chemosensates to induce a calcium influx into cultured trigeminal neurons prepared from wildtype (TRPA1+/+) mice, whereas no calcium influx was observed in neurons from TRPA1 knockout mice (TRPA1-/-), thus confirming the α,β-unsaturated 1,4-dialdehyde structure to be the required structural motif for a low oral puncency thresholds and activation of the Transient Receptor Potential Channel A1 (TRPA1). Time-resolved NMR experiments confirmed the pungency mediating mechanism for electrophilic drimane sesquiterpene dialdehydes to be different from that found for other electrophilic pungent agents like isothiocyanates, which have been shown to undergo a covalent binding with cysteine residues in TRPA1. Instead, the high-impact chemosensates polygodial, warburganal, and 1β-acetoxy-9-deoxy-isomuzigadial showed immediate reactivity with the ε-amino group of lysine side chains to give pyrrole-type conjugates, thus showing evidence for TRPA1 activation by covalent lysine modification.
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Affiliation(s)
- Klaus Mathie
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85350 Freising, Germany , and
| | - Johanna Lainer
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85350 Freising, Germany , and
| | - Stefan Spreng
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85350 Freising, Germany , and
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85350 Freising, Germany , and
| | - David A Andersson
- Kings's College London , Wolfron Centre for Age-Related Diseases, London SE1 1UL, United Kingdom
| | - Stuart Bevan
- Kings's College London , Wolfron Centre for Age-Related Diseases, London SE1 1UL, United Kingdom
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85350 Freising, Germany , and
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Beltrán LR, Dawid C, Beltrán M, Levermann J, Titt S, Thomas S, Pürschel V, Satalik M, Gisselmann G, Hofmann T, Hatt H. The Effect of Pungent and Tingling Compounds from Piper nigrum L. on Background K + Currents. Front Pharmacol 2017; 8:408. [PMID: 28694780 PMCID: PMC5483439 DOI: 10.3389/fphar.2017.00408] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Accepted: 06/08/2017] [Indexed: 12/20/2022] Open
Abstract
Black peppercorns (Piper nigrum L.) elicit a pungent and tingling oral impression. Their pungency is partially explained by the agonist activity of some of their active principles, especially piperine, on TRP channels. However, we recently showed that piperine, as well as other pungent compounds, also possess a marked effect on two-pore domain (KCNK, K2P) K+ channels. Members of this family play a key role in maintaining the resting membrane potential of excitable cells. Interestingly, tingling compounds have been shown to induce neuronal excitation by inhibiting KCNK channels. We addressed the question of whether it was plausible that KCNK channels could constitute a physiologically relevant target for the sensory active compounds present in black peppercorns. Because previous studies have demonstrated that mouse trigeminal neurons respond to several pungent compounds, to which humans are also sensitive, we used a primary culture of mouse trigeminal neurons to investigate whether the effect of piperine on these cell types could also be mediated by KCNK channels. We observed that even in the presence of classical TRP-antagonists, piperine was still able to activate a fraction of trigeminal neurons. Furthermore, our results showed that piperine is capable of inducing neuronal depolarization by a mechanism that does not require extracellular Na+ or Ca2+. This depolarization was mediated by the inhibition of a background K+ conductance, most likely corresponding to the KCNK channels of the TASK subfamily. We then performed a screening with 12 other pungent and/or tingling chemosensates isolated from black peppercorns. These compounds were evaluated on Xenopus laevis oocytes expressing the human orthologues of KCNK3, KNCK9 and KCNK18, which we previously showed to be inhibited by piperine. Remarkably, almost all of the isolated chemosensates inhibited the basal activity of hKCNK3, with 1-(octadeca-2E,4E,13/12Z-trienoyl)pyrrolidine acting as one of the most potent natural blockers for hKCNK3 found to date. Our results suggest that KCNK channels, especially KCNK3, are likely to play a complementary role to TRP channels in the complex orosensory impression elicited by black peppercorns, while they also help to expand the pharmacological knowledge of KCNK channels.
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Affiliation(s)
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität MünchenFreising, Germany
| | - Madeline Beltrán
- Department of Receptor Biochemistry, Ruhr-University-BochumBochum, Germany
| | - Janina Levermann
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Sascha Titt
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Sini Thomas
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Viktoria Pürschel
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Miriam Satalik
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Günter Gisselmann
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität MünchenFreising, Germany
| | - Hanns Hatt
- Department of Cell Physiology, Ruhr-University-BochumBochum, Germany
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Devarajan A, Mohanmarugaraja MK. A Comprehensive Review on Rasam: A South Indian Traditional Functional Food. Pharmacogn Rev 2017; 11:73-82. [PMID: 28989243 PMCID: PMC5628526 DOI: 10.4103/phrev.phrev_13_17] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The view that food can have an expanded role that goes well beyond providing a source of nutrients truly applies to traditional functional foods. The systematic consumption of such traditional functional food provides an excellent preventive measure to ward off many diseases. Rasam, a soup of spices, is a traditional South Indian food. It is traditionally prepared using tamarind juice as a base, with the addition of Indian sesame oil, turmeric, tomato, chili pepper, pepper, garlic, cumin, curry leaves, mustard, coriander, asafoetida, sea salt, and water. Rasam is a classic example of traditional functional food with all its ingredients medicinally claimed for various ailments. The preclinical and clinical studies on rasam and its ingredients support their traditional claim. This review is an attempt to compile the literatures on rasam, its ingredients, and to highlight its medicinal potential that has been underestimated.
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Affiliation(s)
- Agilandeswari Devarajan
- Department of Pharmaceutics, Hillside College of Pharmacy and Research Centre, Bengaluru, Karnataka, India.,Department of Pharmacy, Centre for Research and Development, PRIST University, Thanjavur, Tamil Nadu, India
| | - M K Mohanmarugaraja
- Department of Pharmacy, Centre for Research and Development, PRIST University, Thanjavur, Tamil Nadu, India
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Günther-Jordanland K, Dawid C, Dietz M, Hofmann T. Key Phytochemicals Contributing to the Bitter Off-Taste of Oat (Avena sativa L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9639-9652. [PMID: 27983806 DOI: 10.1021/acs.jafc.6b04995] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Sensory-directed fractionation of extracts prepared from oat flour (Avena sativa L.) followed by LC-TOF-MS, LC-MS/MS, and 1D/2D-NMR experiments revealed avenanthramides and saponins as the key phytochemicals contributing to the typical astringent and bitter off-taste of oat. Besides avenacosides A and B, two previously unreported bitter-tasting bidesmosidic saponins were identified, namely, 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→3)-β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol, and 3-(O-α-l-rhamnopyranosyl(1→2)-[β-d-glucopyranosyl(1→4)]-β-d-glucopyranosid)-26-O-β-d-glucopyranosyl-(25R)-furost-5-ene-3β,22,26-triol. Depending on the chemical structure of the saponins and avenanthramides, sensory studies revealed human orosensory recognition thresholds of these phytochemicals to range between 3 and 170 μmol/L.
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Affiliation(s)
- Kirsten Günther-Jordanland
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Maximilian Dietz
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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Meyer S, Dunkel A, Hofmann T. Sensomics-Assisted Elucidation of the Tastant Code of Cooked Crustaceans and Taste Reconstruction Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1164-1175. [PMID: 26795370 DOI: 10.1021/acs.jafc.5b06069] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Sensory-guided fractionation by means of ultrafiltration and cation-exchange chromatography, followed by MS/MS quantitation, and taste re-engineering experiments revealed the key taste molecules coining the characteristic taste profile of the cooked meat of king prawns. Furthermore, quantitative analysis demonstrated that the taste differences between crustaceans are due to quantitative differences in the combinatorial code of tastants, rather than to qualitative differences in the tastant composition. Besides the amino acids glycine, L-proline, and L-alanine, the characteristic seafood-like sweet profile was found to be due to the sweet modulatory action of quaternary ammonium compounds, among which betaine, homarine, stachydrin, and trimethylamine-N-oxide were found as the key contributors on the basis of dose-activity considerations. Knowledge of this combinatorial tastant code provides the foundation for the development of more sophisticated crustacean flavors that are lacking any heavy metal ions and allergenic proteins present when using crustacean extracts for food flavoring.
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Affiliation(s)
- Stefanie Meyer
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
| | - Andreas Dunkel
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-84354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry , Gregor-Mendel-Straße 4, D-85354 Freising, Germany
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Soto VC, Maldonado IB, Jofré VP, Galmarini CR, Silva MF. Direct analysis of nectar and floral volatile organic compounds in hybrid onions by HS-SPME/GC–MS: Relationship with pollination and seed production. Microchem J 2015. [DOI: 10.1016/j.microc.2015.04.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Frerot E, Neirynck N, Cayeux I, Yuan YHJ, Yuan YM. New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum piperitum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7161-7168. [PMID: 26230212 DOI: 10.1021/acs.jafc.5b02359] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A series of aromatic amides were synthesized from various acids and amines selected from naturally occurring structural frameworks. These synthetic amides were evaluated for umami taste in comparison with monosodium glutamate. The effect of the substitution pattern of both the acid and the amine parts on umami taste was investigated. The only intensely umami-tasting amides were those made from 3,4-dimethoxycinnamic acid. The amine part was more tolerant to structural changes. Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China.
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Affiliation(s)
| | | | | | - Yoyo Hui-Juan Yuan
- ‡Firmenich Aromatics (China) Co., Ltd., No. 3901 JinDu Road, Xinzhuang Industry Park, Shanghai 201108, China
| | - Yong-Ming Yuan
- ‡Firmenich Aromatics (China) Co., Ltd., No. 3901 JinDu Road, Xinzhuang Industry Park, Shanghai 201108, China
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Pickrahn S, Sebald K, Hofmann T. Application of 2D-HPLC/taste dilution analysis on taste compounds in aniseed (Pimpinella anisum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9239-9245. [PMID: 25186288 DOI: 10.1021/jf502896n] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
This is the first application of fully automated, preparative, two-dimensional HPLC combined with sensory analysis for taste compound discovery using a sweet and licorice-like bitter-tasting aniseed extract as an example. Compared to the traditional iterative fractionation of food extracts by sensory-guided sequential application of separation techniques, the fully automated 2D-HPLC allowed the comprehensive separation of the aniseed extract into 256 subfractions and reduced the fractionation time from about 1 week to <1day. Using a smart sensory strategy to locate high-impact fractions, e.g., by evaluating first-dimension fractions by reconstituting them from second-dimension subfractions, followed by straightforward application of the taste dilution analysis on the individual second-dimension subfractions revealed the sweet-tasting trans-anethole and the bitter-tasting trans-pseudoisoeugenol 2-methylbutyrate, showing recognition thresholds of 70 and 68 μmol/L, respectively, as the primary orosensory active compounds in aniseed. 2D-HPLC combined with smart sensory analysis seems to be a promising strategy to speed the discovery of the key players imparting the attractive taste of foods.
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Affiliation(s)
- Stephen Pickrahn
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Bader M, Stark TD, Dawid C, Lösch S, Hofmann T. All-trans-configuration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2479-88. [PMID: 24606317 DOI: 10.1021/jf500399w] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The methanol soluble prepared from a supercritical fluid extract of Szechuan pepper (Zanthoxylum piperitum) was screened for its key tingling and numbing chemosensates by application of taste dilution analysis. Further separation of fractions perceived with the highest sensory impact, followed by LC-TOF-MS, LC-MS, and 1D/2D NMR experiments, led to the structure determination of the known alkylamides hydroxy-γ-sanshool (1), hydroxy-α-sanshool (2), hydroxy-β-sanshool (3), bungeanool (4), isobungeanool (5), and hydroxy-γ-isosanshool (6), as well as hydroxy-ε-sanshool (7), the structure of which has not yet been confirmed by NMR, and hydroxy-ζ-sanshool (8), which has not been previously reported in the literature. Psychophysical half-tongue experiments using filter paper rectangles (1 × 2 cm) as the vehicle revealed amides 1, 2, 4, 5, 7, and 8, showing at least one cis-configured double bond, elicited the well-known tingling and paresthetic orosensation above threshold levels of 3.5-8.3 nmol/cm(2). In contrast, the all-trans-configured amides 3 and 6 induced a numbing and anesthetic sensation above thresholds of 3.9 and 7.1 nmol/cm(2), respectively. Interestingly, the mono-cis-configured major amide 2 was found to induce massive salivation, whereas the all-trans-configuration of 3 did not.
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Affiliation(s)
- Matthias Bader
- Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München , Lise-Meitner Strasse 34, D-85354 Freising, Germany
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Beltrán LR, Dawid C, Beltrán M, Gisselmann G, Degenhardt K, Mathie K, Hofmann T, Hatt H. The pungent substances piperine, capsaicin, 6-gingerol and polygodial inhibit the human two-pore domain potassium channels TASK-1, TASK-3 and TRESK. Front Pharmacol 2013; 4:141. [PMID: 24302912 PMCID: PMC3831292 DOI: 10.3389/fphar.2013.00141] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2013] [Accepted: 10/23/2013] [Indexed: 01/26/2023] Open
Abstract
For a long time, the focus of trigeminal chemoperception has rested almost exclusively on TRP channels. However, two-pore domain (K2P) potassium channels have recently been identified as targets for substances associated with typical trigeminal sensations, such as numbing and tingling. In addition, they have been shown to be modulated by several TRP agonists. We investigated whether the pungent substances piperine, capsaicin, 6-gingerol and polygodial have an effect on human K2P channels. For this purpose, we evaluated the effects of these pungent substances on both wild-type and mutant K2P channels by means of two-electrode voltage-clamp experiments using Xenopus laevis oocytes. All four pungent substances were found to inhibit the basal activity of TASK-1 (K2P 3.1), TASK-3 (K2P 9.1), and TRESK (K2P 18.1) channels. This inhibitory effect was dose-dependent and, with the exception of polygodial on TASK-1, fully reversible. However, only piperine exhibited an IC50 similar to its reported EC50 on TRP channels. Finally, we observed for TASK-3 that mutating H98 to E markedly decreased the inhibition induced by piperine, capsaicin, and 6-gingerol, but not by polygodial. Our data contribute to the relatively sparse knowledge concerning the pharmacology of K2P channels and also raise the question of whether K2P channels could be involved in the pungency perception of piperine.
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Purushotham Reddy S, Venkateswarlu Y. First stereoselective synthesis of cytotoxic (−)-kunstleramide. Tetrahedron Lett 2013. [DOI: 10.1016/j.tetlet.2013.06.034] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2028-4] [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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