1
|
Tang T, Lv Y, Su Y, Li J, Gu L, Yang Y, Chang C. The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activity. Int J Biol Macromol 2024; 259:129298. [PMID: 38199555 DOI: 10.1016/j.ijbiomac.2024.129298] [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: 11/25/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 01/12/2024]
Abstract
Seeking safe and environmentally friendly natural immunomodulators is a pressing requirement of humanity. This study investigated the differential binding characteristics of two polar polyphenols (PP), namely epicatechin (EC) and chlorogenic acid (CA), to ovotransferrin (OVT), and explored the relationship between structural transformations and immunomodulatory activity of OVT-PP complexes. Results showed that CA exhibited a stronger affinity for OVT than EC, mainly driven by hydrogen bonds and van der Waals forces. Complexation-induced conformational variations in OVT, including static fluorescence quenching, increased microenvironment polarity surrounding tryptophan and tyrosine residues, and the transition from disordered α-helix to stable β-sheet. Furthermore, the structural conformation transformation of OVT-PP complexes facilitated the enhancement of immunomodulatory activity, with the OVT-CA (10:2) complex demonstrating the best immunomodulatory activity. Principal component analysis (PCA) and Pearson correlation analysis revealed the immunomodulatory activities of the OVT-PP complexes were influenced by surface hydrophobicity (negatively correlated), β-sheet percentage and polyphenol binding constants. It could be inferred that PP complexation increased the surface polarity of OVT, consequently enhancing its immunomodulatory activity by promoting cell membrane affinity and antigen recognition. This study provides valuable guidance for effectively utilizing polyphenol-protein complexes in enhancing immunomodulatory activity.
Collapse
Affiliation(s)
- Tingting Tang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuanqi Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
2
|
Vanhakylä S, Salminen JP. Mass Spectrometric Fingerprint Mapping Reveals Species-Specific Differences in Plant Polyphenols and Related Bioactivities. Molecules 2023; 28:6388. [PMID: 37687216 PMCID: PMC10490256 DOI: 10.3390/molecules28176388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/10/2023] Open
Abstract
Plant species show large variation in the composition and content of their tannins and other polyphenols. These large metabolites are not easy to measure accurately, but they are important factors for species bioactivity and chemotaxonomy. Here, we used an automated group-specific UHPLC-DAD-MS/MS tool to detect and quantify eight most common polyphenol groups in 31 chemically diverse plant species representing many types of growth forms and evolutionary ages. Ten replicate plants were used for each species and two polyphenol-related bioactivities, i.e., protein precipitation capacity and oxidative activity were measured in all samples as well. By the help of a novel 2D fingerprint mapping tool we were able to visualize the qualitative and quantitative differences between the species in hydrolysable tannins (galloyl and hexahydroxydiphenoyl derivatives), proanthocyanidins (procyanidins and prodelphinidins), flavonols (kaempferol, quercetin and myricetin derivatives) and quinic acid derivatives together with the two bioactivities. The highest oxidative activities were found with species containing ellagitannins (e.g., Quercus robur, Geranium sylvaticum, Lythrum salicaria and Chamaenerion angustifolium) or prodelphinidin-rich proanthocyanidins (e.g., Ribes alpinum, Salix phylicifolia and Lysimachia vulgaris). The best species with high protein precipitation capacity were rich in gallotannins (Acer platanoides and Paeonia lactiflora) or oligomeric ellagitannins (e.g., Comarum palustre, Lythrum salicaria and Chamaenerion angustifolium). These types of tools could prove their use in many types of screening experiments and might reveal even unusually active polyphenol types directly from the crude plant extracts.
Collapse
Affiliation(s)
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland;
| |
Collapse
|
3
|
Vanhakylä S, Salminen JP. Seasonal Variation in Plant Polyphenols and Related Bioactivities across Three Years in Ten Tree Species as Visualized by Mass Spectrometric Fingerprint Mapping. Molecules 2023; 28:6093. [PMID: 37630346 PMCID: PMC10458088 DOI: 10.3390/molecules28166093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/30/2023] [Accepted: 07/01/2023] [Indexed: 08/27/2023] Open
Abstract
The currently changing climates and environments place plants under many types of stresses that affect both their survival and levels of chemical defenses. The gradual induction of defenses in stressed plant populations could be monitored on a yearly basis unless a seasonal and yearly variation in natural defense levels obscures such monitoring schemes. Here, we studied the stability of the species-specific polyphenol composition and content of 10 tree species over three growing seasons using five replicate trees per species. We specifically measured hydrolyzable tannins (galloyl and hexahydroxydiphenoyl derivatives), proanthocyanidins (procyanidins and prodelphinidins), flavonols (kaempferol, quercetin and kaempferol derivatives) and quinic acid derivatives with the group-specific UHPLC-DAD-MS/MS tool, together with two bioactivities, the protein precipitation capacity and oxidative activity. With the help of a fingerprint mapping tool, we found out that species differed a lot in their seasonal and between-year variation in polyphenols and that the variation was also partially specific to compound groups. Especially ellagitannins tended to have declining seasonal patterns while the opposite was true for proanthocyanidins. Some of the species showed minimal variation in all measured variables, while others showed even induced levels of certain polyphenol groups during the 3-year study. For every species, we found either species-specific baseline levels in qualitative and quantitative polyphenol chemistry or the compound groups with the most plasticity in their production. The used tools could thus form a good combination for future studies attempting to monitor the overall changes in polyphenol chemistry due to various biotic or abiotic stress factors in plant populations or in more controlled environments.
Collapse
Affiliation(s)
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland;
| |
Collapse
|
4
|
Pu Y, Chen L, He X, Cao J, Jiang W. Soluble polysaccharides decrease inhibitory activity of banana condensed tannins against porcine pancreatic lipase. Food Chem 2023; 418:136013. [PMID: 36989646 DOI: 10.1016/j.foodchem.2023.136013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 03/05/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023]
Abstract
The inhibition of soluble polysaccharides (SPs) (arabic gum, dextran and pectin from citrus) on the binding between banana condensed tannins (BCTs) and pancreatic lipase (PL) was studied from variant aspects. Molecular docking simulations predicted that BCTs strongly bound SPs and PL through non-covalent interactions. The experimental results showed that SPs reduced the inhibition of BCTs on PL, and the IC50 value increased. However, the addition of SPs did not change the inhibitory type of BCTs on PL, which all were non-competitive inhibition. BCTs quenched PL fluorescence through static quenching mechanism and changed the secondary structure of PL. The addition of SPs alleviated the trending. The effect of SPs on the binding of BCTs-PL was mainly due to the strong non-covalent interaction between SPs and BCTs. This study emphasized that attention should be paid to the counteracting effects of polysaccharides and polyphenols in dietary intake to maximize their respective roles.
Collapse
|
5
|
Suominen E, Savila S, Sillanpää M, Damlin P, Karonen M. Affinity of Tannins to Cellulose: A Chromatographic Tool for Revealing Structure-Activity Patterns. Molecules 2023; 28:5370. [PMID: 37513244 PMCID: PMC10384774 DOI: 10.3390/molecules28145370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/28/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
Food, feed and beverage processing brings tannins into contact with macromolecules, such as proteins and polysaccharides, leading to different chemical and physical interactions. The interactions of tannins with proteins are well known but less is known about the affinity of tannins to polysaccharides. We used bacterial cellulose from nata de coco as a model compound to investigate how tannins and cellulose interact by adsorption measurements using UPLC-DAD. We also explored how the structure of tannins influences these interactions. The model tannins included nine individual structurally different hydrolysable tannins (HTs) and eight well-defined proanthocyanidin (PA) fractions with different monomeric units, mean degree of polymerization and both A- and B-type linkages. Tannins were found to have both strong and weak interactions with bacterial cellulose, depending on the exact structure of the tannin. For HTs, the main structural features affecting the interactions were the structural flexibility of the HT molecule and the number of free galloyl groups. For PAs, prodelphinidins were found to have a higher affinity to cellulose than procyanidins. Similarly to HTs, the presence of free galloyl groups in galloylated PAs and the flexibility of the PA molecule led to a stronger interaction. Adsorption measurements by UPLC-DAD proved to be a sensitive and rapid tool to evaluate the affinity of tannins to cellulose.
Collapse
Affiliation(s)
- Essi Suominen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Santeri Savila
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Mimosa Sillanpää
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Pia Damlin
- Materials Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| |
Collapse
|
6
|
Sillanpää M, Engström MT, Tähtinen P, Green RJ, Käpylä J, Näreaho A, Karonen M. Tannins Can Have Direct Interactions with Anthelmintics: Investigations by Isothermal Titration Calorimetry. Molecules 2023; 28:5261. [PMID: 37446937 DOI: 10.3390/molecules28135261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Plant tannins are known for their anthelmintic and antiparasitic activities and have been increasingly studied to battle the ever-growing problem of anthelmintic resistance. While tannins have been shown to exhibit these activities on their own, one approach would be to use them as complementary nutrients alongside commercial anthelmintics. So far, research on the interactions between tannins and anthelmintics is limited, and few studies have reported both synergistic and antagonistic effects depending on the type of tannin and the method used. These interactions could either strengthen or weaken the efficacy of commercial anthelmintics, especially if tannin-rich diets are combined with anthelmintics used as oral drenches. To study these interactions, a series of hydrolysable tannins (HTs) was selected, and their direct interactions with thiabendazole (TBZ) were evaluated by isothermal titration calorimetry (ITC), which allowed the detection of the exothermic interaction but also the roles and significances of different structural features of HTs in these interactions. Our results show that HTs can have a direct interaction with the benzimidazole anthelmintic TBZ and that the interaction is strengthened by increasing the number of free galloyl groups and the overall molecular flexibility of HTs.
Collapse
Affiliation(s)
- Mimosa Sillanpää
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Marica T Engström
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Petri Tähtinen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O. Box 224, Reading RG6 6AP, UK
| | - Jarmo Käpylä
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Anu Näreaho
- Department of Veterinary Biosciences, University of Helsinki, FI-00014 Helsinki, Finland
| | - Maarit Karonen
- Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| |
Collapse
|
7
|
Engström MT, Virtanen V, Salminen JP. Influence of the Hydrolyzable Tannin Structure on the Characteristics of Insoluble Hydrolyzable Tannin-Protein Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13036-13048. [PMID: 35708502 PMCID: PMC9585579 DOI: 10.1021/acs.jafc.2c01765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Precipitation of bovine serum albumin (BSA) by 21 hydrolyzable tannins (HTs) and the characteristics of the insoluble complexes were studied stoichiometrically by ultra-performance liquid chromatography. With regard to HT monomers, the protein precipitation and the characteristic of the formed precipitates were unique for each studied HT and depended upon the functional groups present in the structures. The monomeric units comprising the oligomers formed the functional units important for the protein precipitation capacity, and small structural differences among the monomer units were less important than the overall oligomer size and flexibility. In addition, the greater tendency of certain HTs to form insoluble complexes when mixed with BSA was partially linked to the higher self-association and consequent stronger cooperative binding of these HTs with BSA.
Collapse
|
8
|
Karonen M. Insights into Polyphenol-Lipid Interactions: Chemical Methods, Molecular Aspects and Their Effects on Membrane Structures. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11141809. [PMID: 35890443 PMCID: PMC9317924 DOI: 10.3390/plants11141809] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 05/12/2023]
Abstract
Plant polyphenols have many potential applications, for example, in the fields of chemical ecology and human and animal health and nutrition. These biological benefits are related to their bioavailability, bioaccessibility and interactions with other biomolecules, such as proteins, lipids, fibers and amino acids. Polyphenol-protein interactions are well-studied, but less is known about their interactions with lipids and cell membranes. However, the affinity of polyphenols for lipid bilayers partially determines their biological activity and is also important from the usability perspective. The polyphenol-lipid interactions can be studied with several chemical tools including, among others, partition coefficient measurements, calorimetric methods, spectroscopic techniques and molecular dynamics simulation. Polyphenols can variably interact with and penetrate lipid bilayers depending on the structures and concentrations of the polyphenols, the compositions of the lipids and the ambient conditions and factors. Polyphenol penetrating the lipid bilayer can perturb and cause changes in its structure and biophysical properties. The current studies have used structurally different polyphenols, diverse model lipids and various measuring techniques. This approach provides detailed information on polyphenol-lipid interactions, but there is much variability, and the results may even be contradictory, for example, in relation to the locations and orientations of the polyphenols in the lipid bilayers. Nevertheless, by using well-characterized model polyphenols and lipids systematically and combining the results obtained with several techniques within a study, it is possible to create a good overall picture of these fascinating interactions.
Collapse
Affiliation(s)
- Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry, University of Turku, 20014 Turku, Finland
| |
Collapse
|
9
|
Yilmaz H, Gultekin Subasi B, Celebioglu HU, Ozdal T, Capanoglu E. Chemistry of Protein-Phenolic Interactions Toward the Microbiota and Microbial Infections. Front Nutr 2022; 9:914118. [PMID: 35845785 PMCID: PMC9284217 DOI: 10.3389/fnut.2022.914118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Accepted: 05/25/2022] [Indexed: 12/12/2022] Open
Abstract
Along with health concerns, interest in plants as food and bioactive phytochemical sources has been increased in the last few decades. Phytochemicals as secondary plant metabolites have been the subject of many studies in different fields. Breakthrough for research interest on this topic is re-juvenilized with rising relevance in this global pandemics' era. The recent COVID-19 pandemic attracted the attention of people to viral infections and molecular mechanisms behind these infections. Thus, the core of the present review is the interaction of plant phytochemicals with proteins as these interactions can affect the functions of co-existing proteins, especially focusing on microbial proteins. To the best of our knowledge, there is no work covering the protein-phenolic interactions based on their effects on microbiota and microbial infections. The present review collects and defines the recent data, representing the interactions of phenolic compounds -primarily flavonoids and phenolic acids- with various proteins and explores how these molecular-level interactions account for the human health directly and/or indirectly, such as increased antioxidant properties and antimicrobial capabilities. Furthermore, it provides an insight about the further biological activities of interacted protein-phenolic structure from an antiviral activity perspective. The research on the protein-phenolic interaction mechanisms is of great value for guiding how to take advantage of synergistic effects of proteins and polyphenolics for future medical and nutritive approaches and related technologies.
Collapse
Affiliation(s)
- Hilal Yilmaz
- Department of Biotechnology, Faculty of Science, Bartin University, Bartin, Turkey
| | - Busra Gultekin Subasi
- Division of Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
- Hafik Kamer Ornek MYO, Sivas Cumhuriyet University, Sivas, Turkey
| | | | - Tugba Ozdal
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
- *Correspondence: Esra Capanoglu
| |
Collapse
|
10
|
Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112537] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
11
|
Wang H, You S, Wang W, Zeng Y, Su R, Qi W, Wang K, He Z. Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity. Food Chem 2021; 375:131865. [PMID: 34953246 DOI: 10.1016/j.foodchem.2021.131865] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/18/2021] [Accepted: 12/12/2021] [Indexed: 11/04/2022]
Abstract
The ability of laccase to oxidize polyphenols arouses our interest that laccase can be applied for protein-polyphenol cross-linking. In this study, laccase promoted the cross-linking of gallic acid (GA) and soy protein isolate (SPI) under neutral pH. SPI-GA complexes changed the secondary structures with a decrease in β-fold and an increase in α-helix and β-turn. The free-radical scavenging activity and reducing power determination results suggested that GA elevated the SPI antioxidant activity significantly. Specifically, DPPH free radical scavenging rate and ABTS free radical scavenging ability increased almost 5- and 1.5-fold compared with unmodified SPI, respectively. Moreover, the reducing power had more than 3-fold compared to the SPI control. This study provided a novel enzyme-induced approach to modulate the physicochemical properties of SPI binding polyphenol.
Collapse
Affiliation(s)
- Hui Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China.
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yan Zeng
- National Technology Innovation Center of Synthetic Biology, PR China
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China.
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
| | - Kang Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Zhimin He
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
| |
Collapse
|
12
|
Azevedo J, Jesus M, Brandão E, Soares S, Oliveira J, Lopes P, Mateus N, de Freitas V. Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chem 2021; 367:130607. [PMID: 34388630 DOI: 10.1016/j.foodchem.2021.130607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 11/19/2022]
Abstract
This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected. Fraction M1 contains gallic acid, protocatechuic acid, vanillin and protocatechuic aldehyde; fraction M2 comprises essentially gallic acid and ellagic acid, as well as castalagin and dehydrocastalagin; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin. The reactivity of each fraction towards SP was M3 > M2 > M1. Within M3 fraction, castalagin showed a higher ability to precipitate SP (mainly aPRPs, statherin and P-B peptide) comparatively to vescalagin. In M1 fraction, caffeic and sinapic acids were the compounds with the highest interaction with SP, mainly cystatins. In addition, there also seems to be a matrix effect (presence of other compounds) that could be affecting these interactions.
Collapse
Affiliation(s)
- Joana Azevedo
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Mónica Jesus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Elsa Brandão
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Susana Soares
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A. Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| |
Collapse
|
13
|
Reis SF, Coelho E, Evtuguin DV, Coimbra MA, Lopes P, Cabral M, Mateus N, Freitas V. Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14230-14242. [PMID: 33215920 DOI: 10.1021/acs.jafc.0c02738] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Ellagitannins, condensed tannins, and pectic-derived polysaccharides were removed from natural cork stoppers using hydroalcoholic solution. Two main populations of migrated compounds were determined; the major one with molecular weight (MW) between 0.2 and 1 kDa and the second with 2.1 kDa and polydispersity of 1.3. Two residual populations mainly composed of condensed tannins were also observed between 2.5 and 4.5 kDa and higher than 15 kDa. Simple, C-glycosidic, complex, and oligomeric ellagitannins were identified by high-performance liquid chromatography-diode array detection/electrospray ionization-mass spectrometry (HPLC-DAD/ESI-MS). Ellagitannins linked to condensed tannins and some pectic-derived polysaccharides were also tentatively identified by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-ToF-MS). This preliminary work opens an opportunity for the cork stoppers industry due to the relevance of this type of compounds on the astringency and bitterness of wines.
Collapse
Affiliation(s)
- Sofia F Reis
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Elisabete Coelho
- REQUIMTE/LAQV, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Dmitry V Evtuguin
- CICECO-Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- REQUIMTE/LAQV, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
| | - Paulo Lopes
- Amorim & Irmãos S.A, Rua dos Corticeiros, 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Miguel Cabral
- Amorim & Irmãos S.A, Rua dos Corticeiros, 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| |
Collapse
|
14
|
Sekowski S, Olchowik-Grabarek E, Wieckowska W, Veiko A, Oldak L, Gorodkiewicz E, Karamov E, Abdulladjanova N, Mavlyanov S, Lapshina E, Zavodnik IB, Zamaraeva M. Spectroscopic, Zeta-potential and Surface Plasmon Resonance analysis of interaction between potential anti-HIV tannins with different flexibility and human serum albumin. Colloids Surf B Biointerfaces 2020; 194:111175. [DOI: 10.1016/j.colsurfb.2020.111175] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 05/15/2020] [Accepted: 06/02/2020] [Indexed: 12/18/2022]
|
15
|
Zhang L, Liu Y, Hu X, Xu M, Wang Y. Studies on interactions of pentagalloyl glucose, ellagic acid and gallic acid with bovine serum albumin: A spectroscopic analysis. Food Chem 2020; 324:126872. [DOI: 10.1016/j.foodchem.2020.126872] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 04/10/2020] [Accepted: 04/18/2020] [Indexed: 01/09/2023]
|
16
|
Gallotannins are uncompetitive inhibitors of pancreatic lipase activity. Biophys Chem 2020; 264:106409. [DOI: 10.1016/j.bpc.2020.106409] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 01/04/2023]
|
17
|
Zhang Q, Cheng Z, Wang Y, Fu L. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Crit Rev Food Sci Nutr 2020; 61:3589-3615. [DOI: 10.1080/10408398.2020.1803199] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Qiaozhi Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Zhouzhou Cheng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| | - Linglin Fu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P.R. China
| |
Collapse
|
18
|
Inhibition of interaction between Staphylococcus aureus α-hemolysin and erythrocytes membrane by hydrolysable tannins: structure-related activity study. Sci Rep 2020; 10:11168. [PMID: 32636484 PMCID: PMC7341856 DOI: 10.1038/s41598-020-68030-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 06/11/2020] [Indexed: 01/17/2023] Open
Abstract
The objective of the study was a comparative analysis of the antihemolytic activity against two Staphylococcus aureus strains (8325-4 and NCTC 5655) as well as α-hemolysin and of the membrane modifying action of four hydrolysable tannins with different molecular mass and flexibility: 3,6-bis-O-di-O-galloyl-1,2,4-tri-O-galloyl-β-d-glucose (T1), 1,2,3,4,5-penta-O-galloyl-β-d-glucose (T2), 3-O-galloyl-1,2-valoneoyl-β-d-glucose (T3) and 1,2-di-O-galloyl-4,6-valoneoyl-β-d-glucose (T4). We showed that all the compounds studied manifested antihemolytic effects in the range of 5–50 µM concentrations. However, the degree of the reduction of hemolysis by the investigated tannins was not uniform. A valoneoyl group—containing compounds (T3 and T4) were less active. Inhibition of the hemolysis induced by α-hemolysin was also noticed on preincubated with the tannins and subsequently washed erythrocytes. In this case the efficiency again depended on the tannin structure and could be represented by the following order: T1 > T2 > T4 > T3. We also found a relationship between the degree of antihemolytic activity of the tannins studied and their capacity to increase the ordering parameter of the erythrocyte membrane outer layer and to change zeta potential. Overall, our study showed a potential of the T1 and T2 tannins as anti-virulence agents. The results of this study using tannins with different combinations of molecular mass and flexibility shed additional light on the role of tannin structure in activity manifestation.
Collapse
|
19
|
Chen Y, Ma M. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105568] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
20
|
Karonen M, Ahern JR, Legroux L, Suvanto J, Engström MT, Sinkkonen J, Salminen JP, Hoste H. Ellagitannins Inhibit the Exsheathment of Haemonchus contortus and Trichostrongylus colubriformis Larvae: The Efficiency Increases Together with the Molecular Size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4176-4186. [PMID: 32181655 PMCID: PMC7146859 DOI: 10.1021/acs.jafc.9b06774] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 05/26/2023]
Abstract
Worldwide, parasitic gastrointestinal nematodes continue to threaten animal health, welfare, and production in outdoor breeding systems of small ruminants. For more than 50 years, the control of these parasitic worms has relied on the use of commercial synthetic anthelmintics. However, anthelmintic resistance in worm populations is nowadays widespread and requires novel solutions. The use of tannin-rich plants has been suggested as an alternative to synthetic anthelmintics to control gastrointestinal nematodes. The majority of previous studies have focused on the activity of proanthocyanidins (syn condensed tannins), and less is known about ellagitannins. In this study, the effects of 30 structurally unique ellagitannins on the exsheathment of third-stage infective larvae were examined on Haemonchus contortus and Trichostrongylus colubriformis by the in vitro larval exsheathment inhibition assay. Ellagitannins were found to be promising natural anthelmintics as they showed direct inhibition on larval exsheathment for both nematode species. In general, ellagitannins were more efficient at inhibiting the exsheathment of H. contortus larvae than those of T. colubriformis. The efficiency of inhibition increased as the degree of oligomerization or the molecular weight of the ellagitannin increased. Otherwise, we found no other structural features of ellagitannins that significantly affected the anthelmintic activity on the third-stage infective larvae. The effective concentrations were physiologically relevant and should be achievable in the gastrointestinal tract also in in vivo conditions.
Collapse
Affiliation(s)
- Maarit Karonen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Jeffrey R. Ahern
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Lucie Legroux
- UMR
1225 IHAP, INRAE/ENVT, 23 Chemin des Capelles, 31076 Toulouse Cedex, France
| | - Jussi Suvanto
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Marica T. Engström
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Jari Sinkkonen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- Natural
Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Hervé Hoste
- UMR
1225 IHAP, INRAE/ENVT, 23 Chemin des Capelles, 31076 Toulouse Cedex, France
| |
Collapse
|
21
|
Zhao L, Zhou A, Liu Z, Xiao J, Wang Y, Cao Y, Wang L. Inhibitory mechanism of lactoferrin on antibacterial activity of oenothein B: isothermal titration calorimetry and computational docking simulation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2494-2501. [PMID: 31960970 DOI: 10.1002/jsfa.10271] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2019] [Revised: 11/26/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Many foods contain proteins and polyphenols, but there is a poor understanding of the nature of the inhibitory effect of protein on the biologic activity of polyphenols. The inhibitory mechanism of the food protein lactoferrin on the antibacterial activity of oligomeric ellagitannin oenothein B (OeB) was investigated using fluorescence quenching, isothermal titration calorimetry (ITC), circular dichroism (CD) measurement and molecular docking. RESULTS The antibacterial activity of OeB against Staphylococcus aureus was inhibited by lactoferrin, which was retained at about 60%. An interaction study revealed that an interaction occurred between OeB and lactoferrin. Thermodynamic analyses indicate that the binding process was spontaneous, and the main driving forces were based on electrostatic interactions that contributed to a high interaction affinity between OeB and lactoferrin. Furthermore, CD spectra provided insights into conformational changes of lactoferrin. Finally, molecular docking analysis provided a visual representation of a single binding site where OeB interacted with specific amino acid residues located at the active site of lactoferrin. In particular, due to the unique macrocyclic structure and rigid ring structure of OeB, a small number of hydroxyl groups in the rigid structure of OeB interacted with the amino acid of lactoferrin while most of the phenolic hydroxyl groups were not associated with lactoferrin. CONCLUSION Our study provides a theoretical basis for the use of OeB as an antibacterial substance that can be used in nutraceuticals and pharmaceutical products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Aidi Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Zitao Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Jian Xiao
- Department of Microbiology Inspection, Guangzhou Institute for Food Inspection, Guangzhou, P. R. China
| | - Yu Wang
- Department of Microbiology Inspection, Guangzhou Institute for Food Inspection, Guangzhou, P. R. China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| | - Li Wang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, P. R. China
| |
Collapse
|
22
|
Nathiya D, Gurunathan K, Wilson J. Size controllable, pH triggered reduction of bovine serum albumin and its adsorption behavior with SnO2/SnS2 quantum dots for biosensing application. Talanta 2020; 210:120671. [DOI: 10.1016/j.talanta.2019.120671] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Revised: 12/06/2019] [Accepted: 12/22/2019] [Indexed: 01/17/2023]
|
23
|
Karonen M, Oraviita M, Mueller-Harvey I, Salminen JP, Green RJ. Ellagitannins with Glucopyranose Cores Have Higher Affinities to Proteins than Acyclic Ellagitannins by Isothermal Titration Calorimetry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12730-12740. [PMID: 31650840 DOI: 10.1021/acs.jafc.9b04353] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The thermodynamics of the interactions of different ellagitannins with two proteins, namely, bovine serum albumin (BSA) and gelatin, were studied by isothermal titration calorimetry. Twelve individual ellagitannins, including different monomers, dimers, and a trimer, were used. The studies showed that several structural features affected the interaction between the ellagitannin and the protein. The interactions of ellagitannins with proteins were stronger with gelatin than with BSA. The ellagitannin-gelatin interactions contained both the primary stronger and the secondary weaker binding sites. The ellagitannin-BSA interactions showed very weak secondary interactions. The ellagitannins with glucopyranose cores had stronger interaction than C-glycosidic ellagitannins with both proteins. In addition, the observed enthalpy change increased as the degree of oligomerization increased. The stronger interactions were also observed with free galloyl groups in the ellagitannin structure and with higher molecular flexibility. Other smaller structural features did not show any overall trend.
Collapse
Affiliation(s)
- Maarit Karonen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Marianne Oraviita
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development , University of Reading , Earley Gate , P. O. Box 236, Reading RG6 6AT , United Kingdom
| | - Juha-Pekka Salminen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , Vatselankatu 2 , FI-20014 Turku , Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy , University of Reading , Whiteknights , P. O. Box 224, Reading RG6 6AP , United Kingdom
| |
Collapse
|
24
|
Soares S, Brandão E, García-Estevez I, Fonseca F, Guerreiro C, Ferreira-da-Silva F, Mateus N, Deffieux D, Quideau S, de Freitas V. Interaction between Ellagitannins and Salivary Proline-Rich Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9579-9590. [PMID: 31381329 DOI: 10.1021/acs.jafc.9b02574] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The first contact of tannins with the human body occurs in the mouth, where some of these tannins are known to interact with salivary proteins, in particular with proline-rich proteins (PRPs). These interactions are important at a sensory level, especially for astringency development, but could also affect the biological activities of the tannins. This study gathers information on the relative affinity of the interaction, complex stoichiometry, and tannin molecular epitopes of binding for the interactions between the families of PRPs (bPRPs, gPRPs, and aPRPs) and three representative ellagitannins (castalagin, vescalagin, and punicalagin). These interactions were studied by saturation-tranfer difference NMR and microcalorimetry. The effect of the PRP-ellagitannin interaction on their antioxidant ability was also assessed by ferric reduction antioxidant power (FRAP) assays. The results support a significant interaction between the studied tannins and PRPs with binding affinities in the micromolar range. Punicalagin was always the ellagitannin with higher affinity. aPRPs were the salivary PRPs with higher affinity. Moreover, it was observed that when ellagitannins are present in low concentrations (5-50 μM), as occurs in food, the antioxidant ability of these tannins when complexed with salivary PRPs could be significantly impaired.
Collapse
Affiliation(s)
- Susana Soares
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Elsa Brandão
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Ignacio García-Estevez
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia , University of Salamanca , E37007 Salamanca , Spain
| | - Fátima Fonseca
- i3S - Instituto de Investigação e Inovação em Saúde , Universidade do Porto , Porto 4099-002 , Portugal
- IBMC - Instituto de Biologia Molecular e Celular , Universidade do Porto , Porto 4200-135 , Portugal
| | - Carlos Guerreiro
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Frederico Ferreira-da-Silva
- i3S - Instituto de Investigação e Inovação em Saúde , Universidade do Porto , Porto 4099-002 , Portugal
- IBMC - Instituto de Biologia Molecular e Celular , Universidade do Porto , Porto 4200-135 , Portugal
| | - Nuno Mateus
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| | - Denis Deffieux
- Univ. Bordeaux , ISM (CNRS-UMR 5255) , 351 Cours de la Libération , 33405 Cedex Talence , France
| | - Stéphane Quideau
- Univ. Bordeaux , ISM (CNRS-UMR 5255) , 351 Cours de la Libération , 33405 Cedex Talence , France
| | - Victor de Freitas
- REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences , University of Porto , Rua do Campo Alegre, s/n , 4169-007 Porto , Portugal
| |
Collapse
|
25
|
Ren C, Xiong W, Li J, Li B. Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.053] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
26
|
Engström MT, Arvola J, Nenonen S, Virtanen VTJ, Leppä MM, Tähtinen P, Salminen JP. Structural Features of Hydrolyzable Tannins Determine Their Ability to Form Insoluble Complexes with Bovine Serum Albumin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6798-6808. [PMID: 31134805 DOI: 10.1021/acs.jafc.9b02188] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The ability of 32 purified and characterized hydrolyzable tannins to form insoluble complexes with model protein bovine serum albumin was investigated with a turbidimetric 96-well plate reader method. The results showed a clear relationship between the hydrolyzable tannin structure and the intensity of haze that formed during the tannin-protein complexation. In addition to molecular weight, structural features such as number of galloyl groups, degree of oxidative coupling between the galloyls, positional isomerism, and cyclic vs acyclic glucose core were the major structural features that affected the ability of the monomeric hydrolyzable tannins to form insoluble complexes with bovine serum albumin. While oligomers were superior to monomers in their capability to precipitate the model protein, their activity depended less on the functional groups, but mostly on their size and overall flexibility. These results allowed us to construct an equation that predicted the protein precipitation capacity of the studied hydrolyzable tannins with high accuracy.
Collapse
Affiliation(s)
- M T Engström
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - J Arvola
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - S Nenonen
- Turku PET Centre, Turku University Hospital , Fl20520 , Turku , Finland
| | - V T J Virtanen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - M M Leppä
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - P Tähtinen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| | - J-P Salminen
- Natural Chemistry Research Group, Department of Chemistry , University of Turku , FI20014 Turku , Finland
| |
Collapse
|
27
|
Jiang J, Zhang Z, Zhao J, Liu Y. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chem 2018; 268:334-341. [DOI: 10.1016/j.foodchem.2018.06.015] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 05/30/2018] [Accepted: 06/03/2018] [Indexed: 12/12/2022]
|
28
|
Zhu W, Jia Y, Peng J, Li CM. Inhibitory Effect of Persimmon Tannin on Pancreatic Lipase and the Underlying Mechanism in Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6013-6021. [PMID: 29806464 DOI: 10.1021/acs.jafc.8b00850] [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: 05/26/2023]
Abstract
Pancreatic lipase (PL) is a critical enzyme associated with hyperlipidemia and obesity. A previous study of ours suggested that persimmon tannin (PT) was the main component accounting for the antihyperlipidemic effects of persimmon fruits, but the underlying mechanisms were unclear. In this present study, the inhibitory effect of PT on PL was studied and the possible mechanisms were evaluated by fluorescence spectroscopy, circular dichroism (CD) spectra, isothermal titration calorimetry (ITC), and molecular docking. PT had a high affinity to PL and inhibited the activity of PL with the half maximal inhibitory concertation (IC50) value of 0.44 mg/mL in a noncompetitive way. Furthermore, molecular docking revealed that the hydrogen bonding and π-π stacking was mainly responsible for the interaction. The strong inhibition of PT on PL in the gastrointestinal tract might be one mechanism for its lipid-lowering effect.
Collapse
Affiliation(s)
- Wei Zhu
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Yangyang Jia
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Jinming Peng
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Chun-Mei Li
- College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
- Key Laboratory of Environment Correlative Food Science , Huazhong Agricultural University, Ministry of Education , Wuhan 430070 , China
| |
Collapse
|
29
|
Mu H, Xu Z, Liu Y, Sun Y, Wang B, Sun X, Wang Z, Eremin S, Zherdev AV, Dzantiev BB, Lei H. Probing the stereoselective interaction of ofloxacin enantiomers with corresponding monoclonal antibodies by multiple spectrometry. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 194:83-91. [PMID: 29328954 DOI: 10.1016/j.saa.2018.01.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 12/19/2017] [Accepted: 01/03/2018] [Indexed: 06/07/2023]
Abstract
Although stereoselective antibody has immense potential in chiral compounds detection and separation, the interaction traits between stereoselective antibody and the corresponding antigenic enantiomers are not yet fully exploited. In this study, the stereospecific interactions between ofloxacin isomers and corresponding monoclonal antibodies (McAb-WR1 and McAb-MS1) were investigated using time-resolved fluorescence, steady-state fluorescence, and circular dichroism (CD) spectroscopic methods. The chiral recognition discrepancies of antibodies with ofloxacin isomers were reflected through binding constant, number of binding sites, driving forces and conformational changes. The major interacting forces of McAb-WR1 and McAb-MS1 chiral interaction systems were hydrophobic force and van der Waals forces joined up with hydrogen bonds, respectively. Synchronous fluorescence spectra and CD spectra results showed that the disturbing of tyrosine and tryptophan micro-environments were so slightly that no obvious secondary structure changes were found during the chiral hapten binding. Clarification of stereospecific interaction of antibody will facilitate the application of immunoassay to analyze chiral contaminants in food and other areas.
Collapse
Affiliation(s)
- Hongtao Mu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China; College of Biology and Food Engineering, Guangdong University of Education, Guangzhou 510303, China
| | - Zhenlin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China
| | - Yingju Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China
| | - Yuanming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China
| | - Baoling Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China
| | - Xiulan Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhanhui Wang
- College of Veterinary, China Agricultural University, Beijing 100083, China
| | - Sergei Eremin
- A.N. Bach Institute of Biochemistry, Research Centre of Biotechnology, Russian Academy of Sciences, Moscow 119071, Russia
| | - Anatoly V Zherdev
- A.N. Bach Institute of Biochemistry, Research Centre of Biotechnology, Russian Academy of Sciences, Moscow 119071, Russia
| | - Boris B Dzantiev
- A.N. Bach Institute of Biochemistry, Research Centre of Biotechnology, Russian Academy of Sciences, Moscow 119071, Russia
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University / Guangdong Provincial Engineering & Technique Research Centre of Food Safety Detection and Risk Assessment, Guangzhou 510642, China.
| |
Collapse
|
30
|
Yoshida T, Yoshimura M, Amakura Y. Chemical and Biological Significance of Oenothein B and Related Ellagitannin Oligomers with Macrocyclic Structure. Molecules 2018; 23:E552. [PMID: 29498647 PMCID: PMC6017083 DOI: 10.3390/molecules23030552] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 02/26/2018] [Accepted: 02/26/2018] [Indexed: 12/03/2022] Open
Abstract
In 1990, Okuda et al. reported the first isolation and characterization of oenothein B, a unique ellagitannin dimer with a macrocyclic structure, from the Oenothera erythrosepala leaves. Since then, a variety of macrocyclic analogs, including trimeric-heptameric oligomers have been isolated from various medicinal plants belonging to Onagraceae, Lythraceae, and Myrtaceae. Among notable in vitro and in vivo biological activities reported for oenothein B are antioxidant, anti-inflammatory, enzyme inhibitory, antitumor, antimicrobial, and immunomodulatory activities. Oenothein B and related oligomers, and/or plant extracts containing them have thus attracted increasing interest as promising targets for the development of chemopreventive agents of life-related diseases associated with oxygen stress in human health. In order to better understand the significance of this type of ellagitannin in medicinal plants, this review summarizes (1) the structural characteristics of oenothein B and related dimers; (2) the oxidative metabolites of oenothein B up to heptameric oligomers; (3) the distribution of oenotheins and other macrocyclic analogs in the plant kingdom; and (4) the pharmacological activities hitherto documented for oenothein B, including those recently found by our laboratory.
Collapse
Affiliation(s)
- Takashi Yoshida
- College of Pharmaceutical Sciences, Matsuyama University, 4-2 Bunkyo-cho, Matsuyama, Ehime 790-8578, Japan.
- Okayama University, Okayama 701-1152, Japan.
| | - Morio Yoshimura
- College of Pharmaceutical Sciences, Matsuyama University, 4-2 Bunkyo-cho, Matsuyama, Ehime 790-8578, Japan.
| | - Yoshiaki Amakura
- College of Pharmaceutical Sciences, Matsuyama University, 4-2 Bunkyo-cho, Matsuyama, Ehime 790-8578, Japan.
| |
Collapse
|
31
|
Muthukumaran S, Tranchant C, Shi J, Ye X, Xue SJ. Ellagic acid in strawberry (Fragaria spp.): Biological, technological, stability, and human health aspects. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqsafe/fyx023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
32
|
Cao Y, Xiong YL. Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8443-8450. [PMID: 28876921 DOI: 10.1021/acs.jafc.7b03006] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Preheated (80 °C for 9 min) whey protein isolate (HWPI) was reacted with 20, 120, and 240 μmol/g (protein basis) gallic acid (GA) or epigallocatechin gallate (EGCG) at neutral pH and 25 °C. Isothermal titration calorimetry and fluorometry showed a similar trend that GA binding to HWPI was moderate but weaker than EGCG binding. However, the shift of maximal fluorescence emission wavelength in opposite directions in response to GA (blue) and EGCG (red) suggests discrepant binding patterns. Electrophoresis results showed that EGCG induced formation of HWPI complexes while GA only had a marginal effect. Both free and phenolic-bound HWPI exhibited mild antiradical activity. However, when subjected to in vitro digestion, synergistic radical-scavenging activity was produced between the phenolics and peptides with the highest synergism being observed on 120 μmol/g phenolics.
Collapse
Affiliation(s)
- Yanyun Cao
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
| | - Youling L Xiong
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan University , Wuxi, Jiangsu 214122, China
- Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States
| |
Collapse
|
33
|
Ding F, Peng W, Peng YK. Biophysical exploration of protein-flavonol recognition: effects of molecular properties and conformational flexibility. Phys Chem Chem Phys 2017; 18:11959-71. [PMID: 27095486 DOI: 10.1039/c5cp07754k] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The current work explores the biomolecular recognition of a series of flavonols by a protein and then uncovers the influences of the structural features of flavonols and the protein's own characteristics, e.g. the dynamics and flexibility, on the bioavailability of flavonols by using the pivotal biomacromolecule hemoglobin as a model. The experimental results revealed that flavonol may lead to a notable decrease in the steady-state fluorescence intensity of the β-37 Trp residue, and in the meantime the R-T transition of the protein transpired. Such noncovalent recognition forms the ground-state adduct, with an association intensity of 3.991 × 10(4) M(-1) in the reaction process, which has already been authenticated by the detailed analysis of time-resolved fluorescence and UV/vis absorption spectra. Furthermore, flavonol can form hydrogen bonds and π-conjugation effects with several amino acid residues on the polypeptide chain, for example, Trp-37, Arg-40, Asp-99 and Asn-102, and this event would induce self-regulation of the compact, regular conformation of the protein to a certain extent, which explicitly corroborates the results of circular dichroism. According to the study of molecular docking and structure-activity relationships, we could see that the recognition capacities of the protein-flavonols are inversely interrelated with the C log P values of the flavonol molecules. Moreover, the properties of the substituents in the structural B-ring unit of flavonols, i.e. polarity, position and number, will also prominently affect the degree of affinity and bioavailability of the protein-flavonol complexes. The analytical results of molecular dynamics (MD) simulation testified that the discussions of the structure-activity relationships are entirely logical, and the conformations of the amino acid residues forming noncovalent interactions tend to be stable in the MD simulation, as further elucidated from the dynamics data. Plainly, molecular recognition of the protein-flavonols might noticeably cause relatively large changes in protein flexibility, and then manifest different recognition strengths and corresponding biological activities. This issue will be carefully validated by the interpretation of root-mean-square fluctuation.
Collapse
Affiliation(s)
- Fei Ding
- College of Agriculture and Plant Protection, Qingdao Agricultural University, Qingdao 266109, China. and Department of Chemistry, China Agricultural University, Beijing 100193, China and Department of Biological Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA
| | - Wei Peng
- College of Agriculture and Plant Protection, Qingdao Agricultural University, Qingdao 266109, China. and College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yu-Kui Peng
- Center for Food Quality Supervision & Testing, Ministry of Agriculture, College of Food Science & Engineering, Northwest A&F University, Yangling 712100, China
| |
Collapse
|
34
|
Multi-site binding of epigallocatechin gallate to human serum albumin measured by NMR and isothermal titration calorimetry. Biosci Rep 2017; 37:BSR20170209. [PMID: 28424370 PMCID: PMC5484023 DOI: 10.1042/bsr20170209] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Revised: 04/16/2017] [Accepted: 04/19/2017] [Indexed: 11/24/2022] Open
Abstract
The affinity of epigallocatechin gallate (EGCG) for human serum albumin (HSA) was
measured in physiological conditions using NMR and isothermal titration calorimetry
(ITC). NMR estimated the Ka (self-dissociation constant)
of EGCG as 50 mM. NMR showed two binding events: strong
(n1=1.8 ± 0.2;
Kd1 =19 ± 12 μM) and weak
(n2∼20; Kd2
=40 ± 20 mM). ITC also showed two binding events: strong
(n1=2.5 ± 0.03;
Kd1 =21.6 ± 4.0 μM) and weak
(n2=9 ± 1;
Kd2 =22 ± 4 mM). The two techniques are
consistent, with an unexpectedly high number of bound EGCG. The strong binding is
consistent with binding in the two Sudlow pockets. These results imply that almost
all EGCG is transported in the blood bound to albumin and explains the wide tissue
distribution and chemical stability of EGCG in vivo.
Collapse
|
35
|
Ropiak HM, Lachmann P, Ramsay A, Green RJ, Mueller-Harvey I. Identification of Structural Features of Condensed Tannins That Affect Protein Aggregation. PLoS One 2017; 12:e0170768. [PMID: 28125657 PMCID: PMC5268436 DOI: 10.1371/journal.pone.0170768] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Accepted: 01/10/2017] [Indexed: 11/18/2022] Open
Abstract
A diverse panel of condensed tannins was used to resolve the confounding effects of size and subunit composition seen previously in tannin-protein interactions. Turbidimetry revealed that size in terms of mean degree of polymerisation (mDP) or average molecular weight (amw) was the most important tannin parameter. The smallest tannin with the relatively largest effect on protein aggregation had an mDP of ~7. The average size was significantly correlated with aggregation of bovine serum albumin, BSA (mDP: r = -0.916; amw: r = -0.925; p<0.01; df = 27), and gelatin (mDP: r = -0.961; amw: r = -0.981; p<0.01; df = 12). The procyanidin/prodelphinidin and cis-/trans-flavan-3-ol ratios gave no significant correlations. Tryptophan fluorescence quenching indicated that procyanidins and cis-flavan-3-ol units contributed most to the tannin interactions on the BSA surface and in the hydrophobic binding pocket (r = 0.677; p<0.05; df = 9 and r = 0.887; p<0.01; df = 9, respectively). Circular dichroism revealed that higher proportions of prodelphinidins decreased the apparent α-helix content (r = -0.941; p<0.01; df = 5) and increased the apparent β-sheet content (r = 0.916; p<0.05; df = 5) of BSA.
Collapse
Affiliation(s)
- Honorata M. Ropiak
- School of Agriculture, Policy and Development; Chemistry and Biochemistry Laboratory, University of Reading, Reading, Berkshire, United Kingdom
- * E-mail: (HMR); (IMH)
| | | | - Aina Ramsay
- School of Agriculture, Policy and Development; Chemistry and Biochemistry Laboratory, University of Reading, Reading, Berkshire, United Kingdom
| | - Rebecca J. Green
- School of Chemistry, Food and Pharmacy; University of Reading, Reading, Berkshire, United Kingdom
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development; Chemistry and Biochemistry Laboratory, University of Reading, Reading, Berkshire, United Kingdom
- * E-mail: (HMR); (IMH)
| |
Collapse
|
36
|
Cao Y, Xiong YL. Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions. J Food Sci 2017; 82:409-419. [DOI: 10.1111/1750-3841.13607] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 12/09/2016] [Accepted: 12/09/2016] [Indexed: 01/21/2023]
Affiliation(s)
- Yanyun Cao
- State Key Laboratory of Food Science and Technology and School of Food Science and Technology; Jiangnan Univ; Wuxi Jiangsu 214122 China
| | - Youling L. Xiong
- Dept. of Animal and Food Sciences; Univ. of Kentucky; Lexington KY 40546 U.S.A
| |
Collapse
|
37
|
Lorenz P, Heinrich M, Garcia-Käufer M, Grunewald F, Messerschmidt S, Herrick A, Gruber K, Beckmann C, Knoedler M, Huber R, Steinborn C, Stintzing FC, Gründemann C. Constituents from oak bark (Quercus robur L.) inhibit degranulation and allergic mediator release from basophils and mast cells in vitro. JOURNAL OF ETHNOPHARMACOLOGY 2016; 194:642-650. [PMID: 27725242 DOI: 10.1016/j.jep.2016.10.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 09/22/2016] [Accepted: 10/07/2016] [Indexed: 06/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Oak bark has been used since ancient times in Europaen ethnomedicine because of its adstringent, antimicrobial and hemostatic features, e.g. as a remedy for the treatment of wounds and skin diseases. PURPOSE Oak bark tannins are considered as bioactive natural products, interacting with surface proteins of mucous membranes and might be beneficial for the treatment of allergic diseases. This study investigated the effect of an oak bark decoction (OBD) and isolated tannin fractions on the degranulation capacity and cytokine/chemokine release from rat basophilic cells and human mast cells in vitro, which are essential for the initiation of early- and late-phase allergic reactions. METHODS AND METHODS By chromatographic separation on Sephadex® LH-20 high- and low-molecular weight tannins were separated from OBD and the tannin composition analyzed by HPLC(DAD)-MSn. Then, the OBD and its fractions were tested in degranulation (β-hexosaminidase activity) of allergen-specific-activated basophilic cells in a photometric assay. RESULTS The OBD and the high-molecular tannin fraction showed a dose-dependent inhibition of cell degranulation. Furthermore, the OBD and particularly its high molecular weight tannin fraction exhibited an inhibitory activity on the IL-8-, IL-6- and TNF-α-secretion from stimulated human mast cells, detected and quantified by ELISA. CONCLUSION The OBD and its high-molecular weight tannins revealed an impact on allergic mediator release of basophilic cells and human mast cells and thereby provide a rationale for the topical treatment with OBD preparations.
Collapse
Affiliation(s)
- Peter Lorenz
- WALA Heilmittel GmbH, Department of Analytical Development and Research, Bad Boll/ Eckwaelden, Germany
| | - Miriam Heinrich
- WALA Heilmittel GmbH, Department of Analytical Development and Research, Bad Boll/ Eckwaelden, Germany
| | - Manuel Garcia-Käufer
- Center for Complementary Medicine, Institute for Environmental Health Sciences and Hospital Infection Control, Medical Center-University of Freiburg, Germany
| | - Franziska Grunewald
- Center for Complementary Medicine, Institute for Environmental Health Sciences and Hospital Infection Control, Medical Center-University of Freiburg, Germany
| | - Silke Messerschmidt
- WALA Heilmittel GmbH, Department of Analytical Development and Research, Bad Boll/ Eckwaelden, Germany
| | - Anja Herrick
- WALA Heilmittel GmbH, Department of Pharmacology and Clinical Research, Bad Boll/ Eckwaelden, Germany
| | - Kim Gruber
- WALA Heilmittel GmbH, Department of Pharmacology and Clinical Research, Bad Boll/ Eckwaelden, Germany
| | - Christiane Beckmann
- WALA Heilmittel GmbH, Department of Pharmacology and Clinical Research, Bad Boll/ Eckwaelden, Germany
| | - Matthias Knoedler
- WALA Heilmittel GmbH, Department of Analytical Development and Research, Bad Boll/ Eckwaelden, Germany
| | - Roman Huber
- Center for Complementary Medicine, Institute for Environmental Health Sciences and Hospital Infection Control, Medical Center-University of Freiburg, Germany
| | - Carmen Steinborn
- Center for Complementary Medicine, Institute for Environmental Health Sciences and Hospital Infection Control, Medical Center-University of Freiburg, Germany
| | - Florian C Stintzing
- WALA Heilmittel GmbH, Department of Analytical Development and Research, Bad Boll/ Eckwaelden, Germany; WALA Heilmittel GmbH, Department of Pharmacology and Clinical Research, Bad Boll/ Eckwaelden, Germany
| | - Carsten Gründemann
- Center for Complementary Medicine, Institute for Environmental Health Sciences and Hospital Infection Control, Medical Center-University of Freiburg, Germany.
| |
Collapse
|
38
|
Schepetkin IA, Ramstead AG, Kirpotina LN, Voyich JM, Jutila MA, Quinn MT. Therapeutic Potential of Polyphenols from Epilobium Angustifolium (Fireweed). Phytother Res 2016; 30:1287-97. [PMID: 27215200 DOI: 10.1002/ptr.5648] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 03/27/2016] [Accepted: 04/29/2016] [Indexed: 01/27/2023]
Abstract
Epilobium angustifolium is a medicinal plant used around the world in traditional medicine for the treatment of many disorders and ailments. Experimental studies have demonstrated that Epilobium extracts possess a broad range of pharmacological and therapeutic effects, including antioxidant, anti-proliferative, anti-inflammatory, antibacterial, and anti-aging properties. Flavonoids and ellagitannins, such as oenothein B, are among the compounds considered to be the primary biologically active components in Epilobium extracts. In this review, we focus on the biological properties and the potential clinical usefulness of oenothein B, flavonoids, and other polyphenols derived from E. angustifolium. Understanding the biochemical properties and therapeutic effects of polyphenols present in E. angustifolium extracts will benefit further development of therapeutic treatments from this plant. Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Igor A Schepetkin
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| | - Andrew G Ramstead
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| | - Liliya N Kirpotina
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| | - Jovanka M Voyich
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| | - Mark A Jutila
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| | - Mark T Quinn
- Department of Microbiology and Immunology, Montana State University, Bozeman, MT, 59717, USA
| |
Collapse
|
39
|
Li T, Cheng Z, Cao L, Jiang X. Comparison of interactions between three food colorants and BSA. Food Chem 2016; 194:740-8. [DOI: 10.1016/j.foodchem.2015.08.067] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2015] [Revised: 08/07/2015] [Accepted: 08/18/2015] [Indexed: 10/23/2022]
|
40
|
Ramsay A, Williams AR, Thamsborg SM, Mueller-Harvey I. Galloylated proanthocyanidins from shea (Vitellaria paradoxa) meal have potent anthelmintic activity against Ascaris suum. PHYTOCHEMISTRY 2016; 122:146-153. [PMID: 26708339 DOI: 10.1016/j.phytochem.2015.12.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2015] [Revised: 12/08/2015] [Accepted: 12/11/2015] [Indexed: 06/05/2023]
Abstract
Proanthocyanidins (PA) from shea (Vitellaria paradoxa) meal were investigated by thiolytic degradation with benzyl mercaptan and the reaction products were analysed by high performance liquid chromatography-mass spectrometry. These PA were galloylated (≈40%), contained only B-type linkages and had a high proportion of prodelphinidins (>70%). The mean degree of polymerisation was 8 (i.e. average molecular size was 2384Da) and epigallocatechin gallate (EGCg) was the major flavan-3-ol subunit in PA. Shea meal also proved to be a potentially valuable source for extracting free flavan-3-ol-O-gallates, especially EGCg (575mg/kg meal), which is known for its health and anti-parasitic benefits. Proanthocyanidins were isolated and tested for bioactivity against Ascaris suum, which is an important parasite of pigs. Migration and motility tests revealed that these PA have potent activity against this parasitic nematode.
Collapse
Affiliation(s)
- A Ramsay
- Chemistry and Biochemistry Laboratory, School of Agriculture, Policy and Development, University of Reading, 1 Earley Gate, PO Box 236, Reading RG6 6AT, UK.
| | - A R Williams
- Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - S M Thamsborg
- Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - I Mueller-Harvey
- Chemistry and Biochemistry Laboratory, School of Agriculture, Policy and Development, University of Reading, 1 Earley Gate, PO Box 236, Reading RG6 6AT, UK
| |
Collapse
|
41
|
Karonen M, Oraviita M, Mueller-Harvey I, Salminen JP, Green RJ. Binding of an Oligomeric Ellagitannin Series to Bovine Serum Albumin (BSA): Analysis by Isothermal Titration Calorimetry (ITC). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10647-54. [PMID: 26608224 DOI: 10.1021/acs.jafc.5b04843] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
A unique series of oligomeric ellagitannins was used to study their interactions with bovine serum albumin (BSA) by isothermal titration calorimetry. Oligomeric ellagitannins, ranging from monomer to heptamer and a mixture of octamer-undecamers, were isolated as individual pure compounds. This series allowed studying the effects of oligomer size and other structural features. The monomeric to trimeric ellagitannins deviated most from the overall trends. The interactions of ellagitannin oligomers from tetramers to octa-undecamers with BSA revealed strong similarities. In contrast to the equilibrium binding constant, enthalpy showed an increasing trend from the dimer to larger oligomers. It is likely that first the macrocyclic part of the ellagitannin binds to the defined binding sites on the protein surface and then the "flexible tail" of the ellagitannin coats the protein surface. The results highlight the importance of molecular flexibility to maximize binding between the ellagitannin and protein surfaces.
Collapse
Affiliation(s)
- Maarit Karonen
- Department of Chemistry, University of Turku , Vatselankatu 2, Turun Yliopisto, Turku FI-20014, Finland
| | - Marianne Oraviita
- Department of Chemistry, University of Turku , Vatselankatu 2, Turun Yliopisto, Turku FI-20014, Finland
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development, University of Reading , Earley Gate, P.O. Box 236, Reading RG6 6AT, United Kingdom
| | - Juha-Pekka Salminen
- Department of Chemistry, University of Turku , Vatselankatu 2, Turun Yliopisto, Turku FI-20014, Finland
| | - Rebecca J Green
- School of Chemistry, Food and Pharmacy, University of Reading , Whiteknights, P.O. Box 224, Reading RG6 6AP, United Kingdom
| |
Collapse
|
42
|
Probing the Mucoadhesive Interactions Between Porcine Gastric Mucin and Some Water-Soluble Polymers. Macromol Biosci 2015; 15:1546-53. [DOI: 10.1002/mabi.201500158] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2015] [Revised: 06/03/2015] [Indexed: 11/07/2022]
|
43
|
Laaksonen OA, Salminen JP, Mäkilä L, Kallio HP, Yang B. Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5373-5380. [PMID: 25984593 DOI: 10.1021/acs.jafc.5b01287] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Black currant juices from five different cultivars were analyzed for composition, content, and mean degree of polymerization (mDP) of proanthocyanidins (PA) by UPLC-MS/MS. Juices contained both procyanidins (PC) and prodelphinidins (PD), but the PC-% varied significantly, from 28 to 82% of the total PA. In addition, high PD-% was related to high mDP and total PA content. Enzyme-assisted processing increased significantly total PA (5-14-fold), PD-% (12-65%), and mDP (1.8-6.2-fold) in the juices of all cultivars. Enzymatic treatment increased the contents of large PAs more than those of small PAs. The contents of PA and mDP were positively associated with the mouth-drying and puckering astringent characteristics. However, the PA content did not contribute to the bitter taste. Juices from the most bitter cultivars had the lowest contents of proanthocyanidins regardless of the processing method. This finding indicates the existence of other bitter compounds in black currants in addition to PA.
Collapse
Affiliation(s)
- Oskar A Laaksonen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Juha-Pekka Salminen
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Leenamaija Mäkilä
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Heikki P Kallio
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoru Yang
- †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland
| |
Collapse
|