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Theodosis-Nobelos P, Rekka EA. The Antioxidant Potential of Vitamins and Their Implication in Metabolic Abnormalities. Nutrients 2024; 16:2740. [PMID: 39203876 PMCID: PMC11356998 DOI: 10.3390/nu16162740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/13/2024] [Accepted: 08/15/2024] [Indexed: 09/03/2024] Open
Abstract
Vitamins are micronutrients necessary for the normal function of the body. Although each vitamin has different physicochemical properties and a specific role in maintaining life, they may also possess a common characteristic, i.e., antioxidant activity. Oxidative stress can harm all the main biological structures leading to protein, DNA and lipid oxidation, with concomitant impairment of the cell. It has been established that oxidative stress is implicated in several pathological conditions such as atherosclerosis, diabetes, obesity, inflammation and metabolic syndrome. In this review we investigate the influence of oxidative stress on the above conditions, examine the interrelation between oxidative stress and inflammation and point out the importance of vitamins in these processes, especially in oxidative load manipulation and metabolic abnormalities.
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Affiliation(s)
| | - Eleni A. Rekka
- Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotelian University of Thessaloniki, 54124 Thessaloniki, Greece;
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2
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Huang Z, Wang Q, Cao J, Zhou D, Li C. Mechanisms of polyphenols on quality control of aquatic products in storage: A review. Crit Rev Food Sci Nutr 2024; 64:6298-6317. [PMID: 36655433 DOI: 10.1080/10408398.2023.2167803] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on the antibacterial and antioxidant mechanism of biological agents, the development of natural, nontoxic, low-temperature, better-effect green biological preservatives is more acceptable to consumers. The type and molecular structure of polyphenols affect their antioxidant and antibacterial effectiveness. This review will describe how they achieve their antioxidant and antibacterial effects. And the recent literature on the mechanism and application of polyphenols in the preservation of aquatic products was updated and summarized. The conclusion is that in aquatic products, polyphenols alleviate lipid oxidation, protein degradation and inhibit the growth and reproduction of microorganisms, so as to achieve the effect of storage quality control. And put forward suggestions on the application of the research results in aquatic products. We hope to provide theoretical support for better exploration of the application of polyphenols and aquatic product storage.
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Affiliation(s)
- Zhiliang Huang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Qi Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jun Cao
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Dayong Zhou
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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3
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Grzebieniarz W, Tkaczewska J, Juszczak L, Krzyściak P, Cholewa-Wójcik A, Nowak N, Guzik P, Szuwarzyński M, Mazur T, Jamróz E. Improving the quality of multi-layer films based on furcellaran by immobilising active ingredients and impact assessment of the use of a new packaging material. Food Chem 2023; 428:136759. [PMID: 37418883 DOI: 10.1016/j.foodchem.2023.136759] [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: 01/11/2023] [Revised: 04/21/2023] [Accepted: 06/13/2023] [Indexed: 07/09/2023]
Abstract
To improve the quality of multi-layer film, four-layer films based on furcellaran and active ingredients: gelatin hydrolysate, curcumin, capsaicin, montmorillonite and AgNPs, were produced in an innovative manner. The films were characterised by SEM and AFM analysis. Along with an increase in the concentration of active ingredients, the structure of the film becomes less homogeneous, which may affect the functional properties. The objective of the study was to analyse changes in the functional properties of the newly-obtained films and to verify their potential as packaging materials for fish products. With the increase in active ingredient concentration, water properties also improved, but there were no noticeable significant effects on mechanical properties. For antioxidant properties, the obtained values were within 1.04-2.74 mM Trolox/mg (FRAP) and 7.67-40.49% (DPPH). The obtained multi-layer films were examined with regard to the shelf-life of salmon. For this purpose, salmon fillets were packed in films having good antioxidant and functional properties. The films were effective in microorganism growth inhibition responsible for fillet spoilage during storage. The microorganism number in the active film-stored samples was lower by 0.13 log CFU/g on day 12 versus the control. However, film application did not retard lipid oxidation in the salmon fillets. Nonetheless, the films show great potential as active packaging materials, extending the shelf-life of the packed foods.
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Affiliation(s)
- Wiktoria Grzebieniarz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland.
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Długosz University in Częstochowa, Armii Krajowej 13/15, PL-42-200 Częstochowa, Poland
| | - Paweł Krzyściak
- Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, Czysta 18, PL-31-121 Kraków, Poland
| | - Agnieszka Cholewa-Wójcik
- Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Nikola Nowak
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Michał Szuwarzyński
- AGH University of Science and Technology, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Tomasz Mazur
- AGH University of Science and Technology, Academic Centre for Materials and Nanotechnology, Al. Mickiewicza 30, PL-30-059 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
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4
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Zieniuk B. Dihydrocaffeic Acid-Is It the Less Known but Equally Valuable Phenolic Acid? Biomolecules 2023; 13:biom13050859. [PMID: 37238728 DOI: 10.3390/biom13050859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Dihydrocaffeic acid (DHCA) is a phenolic acid bearing a catechol ring and three-carbon side chain. Despite its being found in minor amounts in numerous plants and fungi of different origins, it has attracted the interest of various research groups in many fields of science, from food to biomedical applications. The review article presented herein aims to show a wider audience the health benefits and therapeutic, industrial, and nutritional potential of dihydrocaffeic acid, by sheddinglight on its occurrence, biosynthesis, bioavailability, and metabolism. The scientific literature describes at least 70 different derivatives of dihydrocaffeic acid, both those occurring naturally and those obtained via chemical and enzymatic methods. Among the most frequently used enzymes that were applied for the modification of the parent DHCA structure, there are lipases that allow for obtaining esters and phenolidips, tyrosinases used for the formation of the catechol ring, and laccases to functionalize this phenolic acid. In many studies, both in vitro and in vivo, the protective effect of DHCA and its derivatives on cells subjected to oxidative stress and inflammation were acknowledged.
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Affiliation(s)
- Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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5
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Wu H, Bak KH, Goran GV, Tatiyaborworntham N. Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances. Crit Rev Food Sci Nutr 2022; 64:4921-4939. [PMID: 36448306 DOI: 10.1080/10408398.2022.2146654] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly hemoglobin and myoglobin, are the primary pro-oxidants. Due to increasing consumer concerns over synthetic chemicals, extensive research has been carried out on natural antioxidants, especially plant polyphenols. The conventional opinion suggests that polyphenols inhibit lipid oxidation of muscle foods primarily owing to their strong hydrogen-donating and transition metal-chelating activities. Recent developments in analytical techniques (e.g., protein crystallography, nuclear magnetic resonance spectroscopy, fluorescence anisotropy, and molecular docking simulation) allow deeper understanding of the molecular interaction of polyphenols with heme proteins, phospholipid membrane, reactive oxygen species, and reactive carbonyl species; hence, novel hypotheses regarding their antioxidant mechanisms have been formulated. In this review, we summarize five direct and three indirect pathways by which polyphenols inhibit heme protein-mediated lipid oxidation in muscle foods. We also discuss the relation between chemical structures and functions of polyphenols as antioxidants.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SE, Sweden
| | - Kathrine H Bak
- Department of Food Technology and Vetefrinary Public Health, Institute of Food Safety, University of Veterinary Medicine Vienna, Vienna, Austria
| | - Gheorghe V Goran
- Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, University of Agricultural, Bucharest, Romania
| | - Nantawat Tatiyaborworntham
- Food Biotechnology Research Team, National Center for Genetic Engineering and Biotechnology (BIOTEC), Pathum Thani, Thailand
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6
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Gao X, Xia L, Fan Y, Jin C, Xiong G, Hao X, Fu L, Lian W. Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage. Meat Sci 2022; 192:108877. [PMID: 35671627 DOI: 10.1016/j.meatsci.2022.108877] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 05/06/2022] [Accepted: 05/30/2022] [Indexed: 11/26/2022]
Abstract
This study evaluated the effects of theaflavins (TFs), tea polyphenols (TP) and vitamin C (VC) on the nitrite residue amount, color, antioxidant capacity and N-nitrosamines inhibition in cured sausage. The addition of TFs, TP and VC combined with NaNO2 respectively could significantly increase the a* value, nitroso pigment content and DPPH free radical scavenging rate, and effectively reduced the content of residual nitrite, metmyoglobin (MetMb) and total N-nitrosamines in cured sausages than treated only with NaNO2 (P < 0.05), of which TFs group was the most significant (P < 0.05). It was indicated that the addition of TFs, TP could better inhibit the oxidation of cured sausages. UV-vis spectroscopy also showed pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the samples. The results demonstrated that TFs and TP could contribute to the desired color and safety of sausage.
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Affiliation(s)
- Xueqin Gao
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Luyang Xia
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changchun Jin
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Xiuzhen Hao
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Li Fu
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
| | - Weishuai Lian
- Henan Universality of Animal Husbandry and Economy, Zhengzhou 450046, China
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7
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The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study. Journal of Food Science and Technology 2021; 58:3972-3980. [PMID: 34471321 DOI: 10.1007/s13197-020-04860-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
Colour is one of the important quality traits affecting the meat purchasing decision by consumers, and myoglobin is the principal heme protein responsible for the meat colour. This study aimed to investigate the effects of pH (5.3, 5.8, 6.4 and 7.4) and temperature (4 and 25 °C) on oxymyoglobin (OxyMb) oxidation in model reaction mixtures containing OxyMb, fatty acids (C18:2n-6 and C18:3n-3) and vitamin E. A decrease of the OxyMb concentration with increased acidity was observed for all the reaction mixtures with/without fatty acids and vitamin E. After 48 h of storage at 4 °C, the OxyMb concentration decreased by approximately 60-70%, 61-69%, 53.7-53.9% and 40.93-41.84% in the reaction mixtures containing [OxyMb + C18:2n-6 or C18:3n-3] at pH 5.3, 5.8, 6.4 and 7.4, respectively. While, after 48 h at 25 °C, the OxyMb concentration decreased by 95-98% in all the reaction mixtures containing [OxyMb + C18:2n-6 or C18:3n-3] under all the pH conditions. The presence of vitamin E significantly inhibited the OxyMb oxidation in the reaction mixtures containing fatty acids under acidic conditions, but a higher level of vitamin E may be required for meat(s) containing high n-3 fatty acids content that are stored at high temperature.
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8
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Xu Q, Deng H, Li X, Quan ZS. Application of Amino Acids in the Structural Modification of Natural Products: A Review. Front Chem 2021; 9:650569. [PMID: 33996749 PMCID: PMC8118163 DOI: 10.3389/fchem.2021.650569] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Accepted: 03/02/2021] [Indexed: 01/11/2023] Open
Abstract
Natural products and their derivatives are important sources for drug discovery; however, they usually have poor solubility and low activity and require structural modification. Amino acids are highly soluble in water and have a wide range of activities. The introduction of amino acids into natural products is expected to improve the performance of these products and minimize their adverse effects. Therefore, this review summarizes the application of amino acids in the structural modification of natural products and provides a theoretical basis for the structural modification of natural products in the future. The articles were divided into six types based on the backbone structures of the natural products, and the related applications of amino acids in the structural modification of natural products were discussed in detail.
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Affiliation(s)
- Qian Xu
- Key Laboratory of Natural Medicines of the Changbai Mountain, Affiliated Ministry of Education, College of Pharmacy, Yanbian University, Jilin, China
| | - Hao Deng
- Key Laboratory of Natural Medicines of the Changbai Mountain, Affiliated Ministry of Education, College of Pharmacy, Yanbian University, Jilin, China
| | - Xiaoting Li
- Key Laboratory of Natural Medicines of the Changbai Mountain, Affiliated Ministry of Education, College of Pharmacy, Yanbian University, Jilin, China
- Department of Pharmaceutical Analysis, Wuya College of Innovation, Shenyang Pharmaceutical University, Shenyang, China
| | - Zhe-Shan Quan
- Key Laboratory of Natural Medicines of the Changbai Mountain, Affiliated Ministry of Education, College of Pharmacy, Yanbian University, Jilin, China
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9
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Dong J, Li X, Zhou Y, Lu Y, Lv Y, Chi Y, He Q. Interactions of Gallic Acid with Porcine Hemoglobin: Effect on the Redox State and Structure of Hemoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:397-403. [PMID: 33351608 DOI: 10.1021/acs.jafc.0c06204] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The effect of gallic acid (GA) on the redox state of hemoglobin (Hb) and the structural mechanism upon the Hb-GA interaction were investigated. Results indicated that GA exhibited antioxidant and pro-oxidant effects on Hb, which depended on its concentration and the redox state of Hb. The antioxidant capacity of GA contributed to the inhibition of free iron release from Hb. GA could bind to the central cavity of Hb and interacted with the heme moiety through direct hydrophobic contacts as indicated by docking analysis, but GA did not disrupt the heme structure. Conversely, GA increased the compactness of the Hb molecule and might narrow the crevice around the heme pocket, which contributed to the inhibition of Hb autoxidation and the free iron release. Results provided significant insights into the interaction of GA with redox-active Hb, which is beneficial to the application of GA in relative meat and blood products.
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Affiliation(s)
- Jingwen Dong
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Xueli Li
- Department of Inspection, Chengdu Medical College, Chengdu 610101, P. R. China
| | - Yaoqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
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10
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Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Tanimoto S, Kondo R, Itonaga S, Domen A, Mabuchi R. Screening plant extracts for quality preservation of dark muscle fish flesh: A simple method. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shota Tanimoto
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
| | - Rumi Kondo
- Graduate School of Comprehensive Scientific Research Prefectural University of Hiroshima Hiroshima Japan
| | - Shino Itonaga
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
| | - Atomu Domen
- MARUZEN PHARMACEUTICALS CO., LTD Onomiti Japan
| | - Ryota Mabuchi
- Faculty of Human Culture and Science Prefectural University of Hiroshima Hiroshima Japan
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12
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Mancebo‐Aracil J, Casagualda C, Moreno‐Villaécija MÁ, Nador F, García‐Pardo J, Franconetti‐García A, Busqué F, Alibés R, Esplandiu MJ, Ruiz‐Molina D, Sedó‐Vegara J. Bioinspired Functional Catechol Derivatives through Simple Thiol Conjugate Addition. Chemistry 2019; 25:12367-12379. [DOI: 10.1002/chem.201901914] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/20/2019] [Indexed: 11/08/2022]
Affiliation(s)
- Juan Mancebo‐Aracil
- Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST Campus de la UAB 08193 Bellaterra Spain
- Instituto de Química del Sur-INQUISUR (UNS-CONICET)Universidad Nacional del Sur Av. Alem 1253, 8000 Bahía Blanca Buenos Aires Argentina
| | - Carolina Casagualda
- Departament de QuímicaUniversitat Autònoma de Barcelona (UAB) Campus de la UAB 08193 Bellaterra Spain
| | | | - Fabiana Nador
- Instituto de Química del Sur-INQUISUR (UNS-CONICET)Universidad Nacional del Sur Av. Alem 1253, 8000 Bahía Blanca Buenos Aires Argentina
| | - Javier García‐Pardo
- Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST Campus de la UAB 08193 Bellaterra Spain
| | | | - Félix Busqué
- Departament de QuímicaUniversitat Autònoma de Barcelona (UAB) Campus de la UAB 08193 Bellaterra Spain
| | - Ramon Alibés
- Departament de QuímicaUniversitat Autònoma de Barcelona (UAB) Campus de la UAB 08193 Bellaterra Spain
| | - María José Esplandiu
- Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST Campus de la UAB 08193 Bellaterra Spain
| | - Daniel Ruiz‐Molina
- Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST Campus de la UAB 08193 Bellaterra Spain
| | - Josep Sedó‐Vegara
- Catalan Institute of Nanoscience and Nanotechnology (ICN2), CSIC and BIST Campus de la UAB 08193 Bellaterra Spain
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13
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l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO 2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation. Food Chem 2019; 284:219-226. [PMID: 30744849 DOI: 10.1016/j.foodchem.2019.01.116] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/18/2019] [Accepted: 01/20/2019] [Indexed: 02/02/2023]
Abstract
This study aimed to evaluate the effects of l-lysine (Lys)/l-arginine (Arg)/l-cysteine (Cys) on the color of cured sausage and the possible mechanism underlying these effects. The results indicated that the combined addition of Arg/Lys/Cys and NaNO2 effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe3+) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO2. The cured sausage treated with combined Arg/Lys/Cys and NaNO2 contained significantly lower residual nitrite than those treated with only NaNO2. UV-vis spectroscopy and electron paramagnetic resonance spectroscopy revealed that pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the cured sausage treated with NaNO2 or combined Arg/Lys/Cys and NaNO2 and higher content in the latter one. The results suggest that Arg/Lys/Cys hindered myoglobin oxidation and promoted pentacoordinate nitrosylmyoglobin formation, which could contribute to the improved color of cured sausage. The results are of interest in the meat industry.
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14
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Theodosis-Nobelos P, Athanasekou C, Rekka EA. Dual antioxidant structures with potent anti-inflammatory, hypolipidemic and cytoprotective properties. Bioorg Med Chem Lett 2017; 27:4800-4804. [PMID: 29017787 DOI: 10.1016/j.bmcl.2017.09.054] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 09/20/2017] [Accepted: 09/27/2017] [Indexed: 02/06/2023]
Abstract
Novel amide derivatives of trolox, 3,5-di-tert-butyl-4-hydroxybenzoic acid, (E)-3-(3,5-di-tert-butyl-4-hydroxyphenyl)acrylic acid and cinnamic acid with cysteamine and l-cysteine ethyl ester were synthesised. In four cases, the disulfide derivatives were also isolated and tested. All compounds were examined for antioxidant activity, expressed as their ability to inhibit lipid peroxidation and to scavenge free radicals. They were found to demonstrate up to 17-fold better activity than that of the parent antioxidant acids. They could reduce acute inflammation up to 87%. The most active antioxidant compounds were further tested for their in vivo hypolipidemic effect, which ranged from 47% to 73%, and for their ability to protect the liver against oxidative toxicity caused by high paracetamol dose. The disulfide derivatives of 3,5-di-tert-butyl-4-hydroxybenzoic acid and cinnamic acid had no antioxidant activity and presented equal or lower anti-inflammatory effect than their thiol analogues, indicating that their molecular characteristics may not permit biological barrier penetration.
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Affiliation(s)
- Panagiotis Theodosis-Nobelos
- Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotelian University of Thessaloniki, Thessaloniki 54124, Greece
| | - Chrysoula Athanasekou
- Institute of Nanoscience & Nanotechnology, NCSR "Demokritos", 15310 Agia Paraskevi Attikis, Athens, Greece
| | - Eleni A Rekka
- Department of Pharmaceutical Chemistry, School of Pharmacy, Aristotelian University of Thessaloniki, Thessaloniki 54124, Greece.
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15
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Zamora R, Hidalgo FJ. The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.06.006] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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16
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Honda S, Miura Y, Masuda T, Masuda A. Effective Conversion of Metmyoglobin to Oxymyoglobin by Cysteine-Substituted Polyphenols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:806-811. [PMID: 26753907 DOI: 10.1021/acs.jafc.5b05511] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Reaction products from the peroxidase-catalyzed oxidation of polyphenols in the presence of cysteine showed a potent activity for reducing metmyogolobin (MetMb) to bright-colored oxymyogolobin (MbO2). High-performance liquid chromatography (HPLC) purification of the reaction products from catechin, chlorogenic acid, dihydrocaffeic acid, hydroxytyrosol, nordihydroguaiaretic acid, and rosmarinic acid afforded corresponding S-cysteinyl compounds, the structures of which were determined by nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS). The isolated cysteinyl polyphenols showed a concentration-dependent reducing activity for MetMb to MbO2 for the initial 1 h. However, after 1 h, some of them decreased the amount of MbO2 produced. The effect of the number of cysteinyl sulfur substitutions in polyphenols on both MetMb reduction and MbO2 maintenance was examined using hydroxytyrosols with different numbers of cysteine substitutions; these hydroxytyrosols were synthesized from hydroxytyrosol and an N-acetylcysteine methyl ester. The hydroxytyrosol derivative substituted with two N-acetylcysteine esters exhibited the most effective reducing activity without any effect on MbO2.
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Affiliation(s)
- Sari Honda
- Graduate School of Human Life Science, Osaka City University , Osaka 558-8585, Japan
- Graduate School of Integrated Arts and Science, Tokushima University , Tokushima 770-8502, Japan
| | - Yukari Miura
- Graduate School of Integrated Arts and Science, Tokushima University , Tokushima 770-8502, Japan
| | - Toshiya Masuda
- Graduate School of Human Life Science, Osaka City University , Osaka 558-8585, Japan
| | - Akiko Masuda
- Faculty of Human Life Science, Shikoku University , Tokushima 771-1192, Japan
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17
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Miura Y, Inai M, Honda S, Masuda A, Masuda T. Reducing effects of polyphenols on metmyoglobin and the in vitro regeneration of bright meat color by polyphenols in the presence of cysteine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9472-9478. [PMID: 25221843 DOI: 10.1021/jf5039508] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of polyphenols and related phenolic compounds on the reduction of metmyoglobin (MetMb) to oxymyoglobin (MbO2), in the presence of cysteine, was investigated. Caffeic acid, dihydrocaffeic acid, and hydroxtyrosol (600 μmol/L) did not show any reducing activity individually. However, their highly potent activity in the reduction of MetMb to MbO2 was observed in the presence of equimolar amounts of cysteine. On the basis of the analytical results for the redox reaction products generated during the MetMb-reducing reaction of caffeic acid, we proposed a mechanism for the polyphenol-mediated reduction of MetMb. As per the proposed mechanism, the antioxidant polyphenols having a catechol substructure can effectively reduce MetMb to MbO2 with chemical assistance from nucleophilic reactive thiol compounds such as cysteine. Moreover, cysteine-coupled polyphenols such as cysteinylcaffeic acids (which are coupling products of caffeic acid and cysteine) can be used as preserving agents for retaining the fresh meat color, because of their powerful reducing effect on MetMb. The reduction of MetMb to MbO2 changes the color of meat from brown to the more desirable bright red.
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Affiliation(s)
- Yukari Miura
- Graduate School of Integrated Arts and Sciences, University of Tokushima , Tokushima 770-8502, Japan
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18
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Inai M, Miura Y, Honda S, Masuda A, Masuda T. Metmyoglobin reduction by polyphenols and mechanism of the conversion of metmyoglobin to oxymyoglobin by quercetin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:893-901. [PMID: 24401086 DOI: 10.1021/jf404357h] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The effect of antioxidant polyphenols and related phenolic compounds from plants on the reduction of metmyoglobin (MetMb) was investigated. Potent activity in the reduction of MetMb to oxymyoglobin (MbO2), a bright red protein in meat, was observed for three flavonols, kaempferol, myricetin, and quercetin, at 300 μmol/L against 60 μmol/L MetMb. Sinapic acid, catechin, nordihydroguaiaretic acid, taxifolin, morin, and ferulic acid promoted reduction at 600 μmol/L. A mechanism for the reduction by one of the active flavonols, quercetin, was proposed on the basis of analytical results for redox reaction products derived from quercetin. This suggested the importance of a high propensity toward reduction of the flavonol structure and rapid convertibility of the quinone form to the phenol form for the MbO2 reduction and the maintenance of the level of MbO2 produced.
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Affiliation(s)
- Miyuki Inai
- Graduate School of Integrated Arts and Sciences, University of Tokushima , Tokushima 770-8502, Japan
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