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Huang J, Lu YJ, Guo C, Zuo S, Zhou JL, Wong WL, Huang B. The study of citrus-derived flavonoids as effective bitter taste inhibitors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5163-5171. [PMID: 33608884 DOI: 10.1002/jsfa.11162] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 12/26/2020] [Accepted: 02/19/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The pericarp of citrus in rutaceae is rich in flavonoids that may possess diverse biological activities. Some citrus flavonoids have been used as natural bitterness inhibitors; however, many citrus flavonoid analogues that possess merit taste amelioration functions have not been reported with respect to utilization in food industry. RESULTS The effects of 12 citrus flavonoids on the inhibition of the bitter taste of naringin, quinine hydrochloride and stevioside were evaluated both by a sensory panel and electronic tongue analysis. Among the flavonoid compounds evaluated, both neohesperidin dihydrochalcone (NHDC) and neodiosmin were identified to show an excellent bitterness inhibition effect on all three bitterness vehicles tested. The results of the electronic tongue evaluation also showed that the addition of neodiosmin, NHDC or hesperidin dihydrochalcone-7-o-glucoside (HDC-7-G) was able to reduce significantly the bitterness response value of quinine hydrochloride, which is consistent with the sensory panel evaluation. Structure-activity relationship analysis found that the 7-linked neohesperidosyloxy group in the A-ring of the citrus flavonoid skeleton has the best bitterness inhibition effect. In addition, a ternary mixture of NHDC, neodiosmin and naringin, and neodiosmin/β-cyclodextrin was formulated and it demonstrated, for the first time in the flavor improvement of citrus fruit wine, an enhancement of sweetness and a reduction of bitter taste. CONCLUSION Twelve citrus flavonoids were found to inhibit the bitter taste of naringin, quinine hydrochloride and stevioside. With respect to the structure-activity relationship analysis, it was found that the 7-linked neohesperidosyloxy group in the A-ring of the citrus flavonoid skeleton possessed the best bitterness inhibition effect. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jiali Huang
- School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
| | - Yu-Jing Lu
- School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
- Goldenpomelo Biotechnology Co. Ltd, Meizhou, China
- Zhongke Institute (Meizhou) of High-Value Utilization of Green Plants, Meizhou, China
| | - Chenglong Guo
- School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
| | - Shanshan Zuo
- School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
| | - Jin-Lin Zhou
- Goldenpomelo Biotechnology Co. Ltd, Meizhou, China
- Zhongke Institute (Meizhou) of High-Value Utilization of Green Plants, Meizhou, China
| | - Wing-Leung Wong
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen, China
- International Healthcare Innovation Institute (Jiangmen), Jiangmen, China
| | - Baohua Huang
- School of Chemical Engineering and Light Industry, School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, China
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Dunstan MS, Robinson CJ, Jervis AJ, Yan C, Carbonell P, Hollywood KA, Currin A, Swainston N, Feuvre RL, Micklefield J, Faulon JL, Breitling R, Turner N, Takano E, Scrutton NS. Engineering Escherichia coli towards de novo production of gatekeeper (2 S)-flavanones: naringenin, pinocembrin, eriodictyol and homoeriodictyol. Synth Biol (Oxf) 2020; 5:ysaa012. [PMID: 33195815 PMCID: PMC7644443 DOI: 10.1093/synbio/ysaa012] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/15/2020] [Accepted: 07/22/2020] [Indexed: 11/13/2022] Open
Abstract
Natural plant-based flavonoids have drawn significant attention as dietary supplements due to their potential health benefits, including anti-cancer, anti-oxidant and anti-asthmatic activities. Naringenin, pinocembrin, eriodictyol and homoeriodictyol are classified as (2S)-flavanones, an important sub-group of naturally occurring flavonoids, with wide-reaching applications in human health and nutrition. These four compounds occupy a central position as branch point intermediates towards a broad spectrum of naturally occurring flavonoids. Here, we report the development of Escherichia coli production chassis for each of these key gatekeeper flavonoids. Selection of key enzymes, genetic construct design and the optimization of process conditions resulted in the highest reported titers for naringenin (484 mg/l), improved production of pinocembrin (198 mg/l) and eriodictyol (55 mg/l from caffeic acid), and provided the first example of in vivo production of homoeriodictyol directly from glycerol (17 mg/l). This work provides a springboard for future production of diverse downstream natural and non-natural flavonoid targets.
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Affiliation(s)
- Mark S Dunstan
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Christopher J Robinson
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Adrian J Jervis
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Cunyu Yan
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Pablo Carbonell
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Katherine A Hollywood
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Andrew Currin
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Neil Swainston
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Rosalind Le Feuvre
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Jason Micklefield
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Jean-Loup Faulon
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
- MICALIS, INRA-AgroParisTech, Domaine de Vilvert, 78352 Jouy en Josas Cedex, France
| | - Rainer Breitling
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Nicholas Turner
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Eriko Takano
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
| | - Nigel S Scrutton
- Manchester aaSynthetic Biology Research Centre for Fine and Speciality Chemicals (SYNBIOCHEM), Manchester Institute of Biotechnology and Department of Chemistry, The University of Manchester, Manchester M1 7DN, UK
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3
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Alexander L, de Beer D, Muller M, van der Rijst M, Joubert E. Potential of benzophenones and flavanones to modulate the bitter intensity of Cyclopia genistoides herbal tea. Food Res Int 2019; 125:108519. [PMID: 31554050 DOI: 10.1016/j.foodres.2019.108519] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/11/2019] [Accepted: 06/21/2019] [Indexed: 02/01/2023]
Abstract
Variation in the bitter taste of Cyclopia genistoides (honeybush) herbal tea and reported modulation between its major xanthones, mangiferin and isomangiferin, prompted further investigation into the potential modulatory effects of honeybush phenolics. Combinations of crude benzophenone (BF)-, xanthone (XF)-, and flavanone (FF)-rich fractions and their major individual phenolic compounds were analysed by descriptive sensory analysis. The fractions were prepared from a bitter, hot water extract of green C. genistoides. Fraction BF, which is below the bitter threshold (intensity 10 on 100-point scale), enhanced the bitter intensity of XF and FF slightly (p < 0.05), although none of the major individual benzophenones retained this bitter enhancing effect. On the contrary, 3-β-d-glucopyranosyl-4-β-d-glucopyranosyloxyiriflophenone, the major benzophenone in BF, significantly (p < 0.05) decreased the bitter taste of XF, at a low concentration, whereas FF suppressed the bitter intensity of XF and mangiferin, the major xanthone present in XF. Hesperidin, however, had no effect on the bitter intensity of XF. In contrast, (2S)-5-[α-L-rhamnopyranosyl-(1→2)-β-d-glucopyranosyloxy]-naringenin, the major compound of FF, significantly (p < 0.05) enhanced the bitter taste of XF when added at concentrations comparable to that of 'fermented' honeybush tea infusions. The concentration-dependence of these bitter taste interactions may be responsible for the variable bitter intensity of C. genistoides herbal tea.
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Affiliation(s)
- Lara Alexander
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Dalene de Beer
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Magdalena Muller
- Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
| | - Marieta van der Rijst
- Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa.
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-Processing Technologies, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa; Department of Food Science, Stellenbosch University, Private Bag X1 Matieland, Stellenbosch 7602, South Africa.
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Kumar N, Goel N. Phenolic acids: Natural versatile molecules with promising therapeutic applications. ACTA ACUST UNITED AC 2019; 24:e00370. [PMID: 31516850 PMCID: PMC6734135 DOI: 10.1016/j.btre.2019.e00370] [Citation(s) in RCA: 542] [Impact Index Per Article: 108.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 07/04/2019] [Accepted: 08/12/2019] [Indexed: 01/19/2023]
Abstract
Plant phenolics are considered to be a vital human dietary component and exhibit a tremendous antioxidant activity as well as other health benefits. Epidemiology evidence indicates that a diet rich in antioxidant fruits and vegetables significantly reduces the risk of many oxidative stress related diseases viz. cancers, diabetes and cardiovascular. The number and position of hydroxyl group in a particular phenolic compound leads to the variation in their antioxidant potential. Polyphenols are the main source of dietary antioxidants, and are effortlessly absorbed in the intestine. Phenolic acids, a sub class of plant phenolics, possess phenol moiety and resonance stabilized structure which causes the H-atom donation results in antioxidant property through radical scavenging mechanism. Other mode such as radical quenching via electron donation and singlet oxygen quenching are also known for the antioxidant activity of phenolic acids. Furthermore, phenolic acids are found ubiquitously and well documented for other health protective effects like antimicrobial, anticancer, anti-inflammatory, anti-mutagenic etc. The contribution emphasize on the phenolic acids potential in drug discovery. In addition their occurrence, biosynthesis, metabolism and health effects are discussed in detail.
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Affiliation(s)
- Naresh Kumar
- Discipline of Biosciences and Biomedical Engineering, Indian Institute of Technology Indore, Simrol Campus, Indore, Madhya Pradesh-453552, India
| | - Nidhi Goel
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh-221005, India
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Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages. BEVERAGES 2019. [DOI: 10.3390/beverages5030052] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.
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6
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Bitter profiling of phenolic fractions of green Cyclopia genistoides herbal tea. Food Chem 2019; 276:626-635. [DOI: 10.1016/j.foodchem.2018.10.030] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 08/24/2018] [Accepted: 10/05/2018] [Indexed: 11/30/2022]
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Kiefl J, Kohlenberg B, Hartmann A, Obst K, Paetz S, Krammer G, Trautzsch S. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2370-2377. [PMID: 28285516 DOI: 10.1021/acs.jafc.7b00892] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Orange fruits from huanglongbing (HLB)-infected trees do not fully mature and show a severe off-flavor described as bitter-harsh, metallic, and less juicy and fruity. The investigation of juice from HLB-infected (HLBOJ) and healthy control oranges (COJ) by gas chromatography-mass spectrometry showed higher concentrations of fruity esters, such as ethyl butyrate and ethyl 2-methylbutyrate, and soapy-waxy alkanals, such as octanal and decanal, in the COJ, whereas the HLBOJ showed higher concentrations of green aldehydes such as hexanal and degradation compounds of limonene and linalool such as α-terpineol. Application of aroma extract dilution analysis on terpeneless peel oil led to the identification of long-chained aldehydes such as ( E, E)-2,4-decadienal, ( Z)-8-tetradecenal, trans-4,5-epoxy-( E)-2-decenal, ( Z)-4-decenal, and octanal with the highest flavor dilution factors among 25 odor-active volatiles in the peel oil of healthy oranges. Taste-guided fractionation and identification of the HLBOJ secondary metabolites followed by sensory validation revealed that flavanoids such as hesperidin may modulate the flavor to evoke the unacceptable harsh/metallic taste impression. Quantitation of the bitter components showed good correlation between the limonoid and flavanoid concentrations with the off-flavor and quality of the oranges obtained throughout the season.
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Affiliation(s)
- Johannes Kiefl
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Birgit Kohlenberg
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Anja Hartmann
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Katja Obst
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Susanne Paetz
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Gerhard Krammer
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
| | - Stephan Trautzsch
- Symrise AG , Flavors Division Research & Technology , P.O. Box 1253, D-37601 Holzminden , Germany
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8
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Xiao R, Zhang X, Zhang X, Niu J, Lu M, Liu X, Cai Z. Analysis of flavors and fragrances by HPLC with Fe 3 O 4 @GO magnetic nanocomposite as the adsorbent. Talanta 2017; 166:262-267. [DOI: 10.1016/j.talanta.2017.01.065] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Revised: 01/18/2017] [Accepted: 01/24/2017] [Indexed: 12/28/2022]
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9
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Katsumata S, Hamana K, Horie K, Toshima H, Hasegawa M. Identification of Sternbin and Naringenin as Detoxified Metabolites from the Rice Flavanone Phytoalexin Sakuranetin by Pyricularia oryzae. Chem Biodivers 2017; 14. [PMID: 27647729 DOI: 10.1002/cbdv.201600240] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Accepted: 09/16/2016] [Indexed: 01/21/2023]
Abstract
Sakuranetin (1) is a flavanone phytoalexin that has been reported to play an important role in disease resistance in rice plants. The rice blast fungus Pyricularia oryzae (syn. Magnaporthe oryzae) has been reported to metabolize 1 to lower its antifungal activity. Here, two flavanones, sternbin (2) and naringenin (3), were identified as metabolites of 1 in P. oryzae suspension culture by liquid chromatography tandem mass spectrometry (LC/MS/MS). The inhibition of 1, 2, and 3 on P. oryzae mycelial growth were 45%, 19%, and 19%, respectively, at a concentration of 100 μm. Thus, 2 and 3 are detoxified metabolites of 1 by P. oryzae.
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Affiliation(s)
- Shun Katsumata
- College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Ibaraki, 300-0393, Japan
| | - Kazuho Hamana
- College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Ibaraki, 300-0393, Japan
| | - Kiyotaka Horie
- United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, 183-8509, Japan
| | - Hiroaki Toshima
- College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Ibaraki, 300-0393, Japan.,United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, 183-8509, Japan
| | - Morifumi Hasegawa
- College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Ibaraki, 300-0393, Japan.,United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, 183-8509, Japan
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Khattab R, Brooks MSL, Ghanem A. Phenolic Analyses of Haskap Berries (Lonicera caerulea L.): Spectrophotometry Versus High Performance Liquid Chromatography. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1084316] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Rabie Khattab
- Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Marianne Su-Ling Brooks
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Amyl Ghanem
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, Nova Scotia, Canada
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Batenburg AM, de Joode T, Gouka RJ. Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2619-26. [PMID: 26934534 DOI: 10.1021/acs.jafc.5b05833] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
An obstacle in the application of many "health ingredients" is their alleged off-flavor. We used a combination of chemical, sensory, and biological analyses to identify the bitter components in citrus peel-derived polymethoxyflavone preparations, claimed to be functional in the lowering of cholesterol. Nobiletin (56-81%) and tangeretin (10-33%) were found to be the main bitter components. Using in vitro receptor assays, hTAS2R14 was shown to be the main bitter receptor involved in their perception, with EC50 values of 14 and 63 μM, respectively. Our analysis provided several routes for off-flavor reduction. Purification is an option because a purified, single PMF species proved to be considerably less bitter upon application in emulsified foods, due to limited solubility in the aqueous phase. A second route, also demonstrated in vivo, is C5-specific demethoxylation, in line with the finding that 5-desmethylnobiletin does not activate hTAS2R14. A third route could be the use of TAS2R14 antagonists. As a proof of principle, several antagonists, with IC50 values ranging from 10 to 50 μM, were identified.
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Affiliation(s)
- A Max Batenburg
- Unilever R&D Vlaardingen , P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Teun de Joode
- Unilever R&D Vlaardingen , P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
| | - Robin J Gouka
- Unilever R&D Vlaardingen , P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
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de Villiers A, Venter P, Pasch H. Recent advances and trends in the liquid-chromatography–mass spectrometry analysis of flavonoids. J Chromatogr A 2016; 1430:16-78. [DOI: 10.1016/j.chroma.2015.11.077] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Accepted: 11/25/2015] [Indexed: 12/22/2022]
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13
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Ziyatdinova GK, Budnikov HC. Natural phenolic antioxidants in bioanalytical chemistry: state of the art and prospects of development. RUSSIAN CHEMICAL REVIEWS 2015. [DOI: 10.1070/rcr4436] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Khoddami A, Wilkes MA, Roberts TH. Techniques for analysis of plant phenolic compounds. Molecules 2013; 18:2328-75. [PMID: 23429347 PMCID: PMC6270361 DOI: 10.3390/molecules18022328] [Citation(s) in RCA: 503] [Impact Index Per Article: 45.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2012] [Revised: 01/10/2013] [Accepted: 01/31/2013] [Indexed: 01/04/2023] Open
Abstract
Phenolic compounds are well-known phytochemicals found in all plants. They consist of simple phenols, benzoic and cinnamic acid, coumarins, tannins, lignins, lignans and flavonoids. Substantial developments in research focused on the extraction, identification and quantification of phenolic compounds as medicinal and/or dietary molecules have occurred over the last 25 years. Organic solvent extraction is the main method used to extract phenolics. Chemical procedures are used to detect the presence of total phenolics, while spectrophotometric and chromatographic techniques are utilized to identify and quantify individual phenolic compounds. This review addresses the application of different methodologies utilized in the analysis of phenolic compounds in plant-based products, including recent technical developments in the quantification of phenolics.
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Affiliation(s)
- Ali Khoddami
- Department of Plant and Food Sciences, University of Sydney, Sydney, NSW 2006, Australia; E-Mails: (A.K.); (M.A.W.)
| | - Meredith A. Wilkes
- Department of Plant and Food Sciences, University of Sydney, Sydney, NSW 2006, Australia; E-Mails: (A.K.); (M.A.W.)
| | - Thomas H. Roberts
- Author to whom correspondence should be addressed; E-Mail: ; Tel.: +61-2-8627-1042; Fax: +61-2-8627-1099
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Ermisch P, Wiese S, Weber H, Teutenberg T. Determination of Suitable Column Geometries by Means of van Deemter and Kinetic Plots for Isothermal and Isocratic Method Development in High-Temperature Liquid Chromatography Isotope Ratio Mass Spectrometry. Anal Chem 2012; 84:1565-71. [DOI: 10.1021/ac202819v] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Paul Ermisch
- Institut fuer Energie- und Umwelttechnik e. V., Bliersheimer Strasse 58-60,
47229 Duisburg, Germany
| | - Steffen Wiese
- Institut fuer Energie- und Umwelttechnik e. V., Bliersheimer Strasse 58-60,
47229 Duisburg, Germany
| | - Harald Weber
- Niederrhein University of Applied Science, 47798 Krefeld, Germany
| | - Thorsten Teutenberg
- Institut fuer Energie- und Umwelttechnik e. V., Bliersheimer Strasse 58-60,
47229 Duisburg, Germany
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16
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Wiese S, Teutenberg T, Schmidt TC. A general strategy for performing temperature-programming in high performance liquid chromatography—Further improvements in the accuracy of retention time predictions of segmented temperature gradients. J Chromatogr A 2012; 1222:71-80. [DOI: 10.1016/j.chroma.2011.12.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2011] [Revised: 10/17/2011] [Accepted: 12/05/2011] [Indexed: 11/26/2022]
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Wiese S, Teutenberg T, Schmidt TC. A general strategy for performing temperature-programming in high performance liquid chromatography—Prediction of segmented temperature gradients. J Chromatogr A 2011; 1218:6898-906. [DOI: 10.1016/j.chroma.2011.08.022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2011] [Revised: 08/02/2011] [Accepted: 08/05/2011] [Indexed: 11/29/2022]
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Kalili KM, de Villiers A. Recent developments in the HPLC separation of phenolic compounds. J Sep Sci 2011; 34:854-76. [PMID: 21328694 DOI: 10.1002/jssc.201000811] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2010] [Revised: 11/17/2010] [Accepted: 12/29/2010] [Indexed: 01/27/2023]
Abstract
Phenolic compounds represent a class of highly complex naturally occurring molecules that possess a range of beneficial health properties. As a result, considerable attention has been devoted to the analysis of phenolics in a variety of samples. HPLC is the workhorse method for phenolic separation. However, conventional HPLC methods provide insufficient resolving power when faced with the complexity of real-world phenolic fractions. This limitation has been traditionally circumvented by extensive sample fractionation, multiple analysis methods and/or selective detection strategies. On the other hand, there is an increasing demand for improved throughput and resolving power from the chromatographic methods used for phenolic analyses. Fortunately, during the last decade, a number of important technological advances in LC have demonstrated significant gains in terms of both speed and resolution. These include ultra high-pressure liquid chromatography (UHPLC), high-temperature liquid chromatography (HTLC), multi-dimensional separations as well as various new stationary phase chemistries and morphologies. In recent years, these technologies have also found increasing application for phenolic analysis. This review seeks to provide an updated overview of the application of recent advances in HPLC to phenolic separation, with the emphasis on how these methodologies can contribute to improve performance in HPLC analysis of phenolics.
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Affiliation(s)
- Kathithileni M Kalili
- Department of Chemistry and Polymer Science, Stellenbosch University, Matieland, South Africa
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Wiese S, Teutenberg T, Schmidt TC. General Strategy for Performing Temperature Programming in High Performance Liquid Chromatography: Prediction of Linear Temperature Gradients. Anal Chem 2011; 83:2227-33. [DOI: 10.1021/ac103113m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Steffen Wiese
- Institut für Energie-und Umwelttechnik e. V., Bliersheimer Strasse 60, 47229 Duisburg, Germany
- Instrumental Analytical Chemistry, University Duisburg-Essen, Universitätsstrasse 5, 45141 Essen, Germany
| | - Thorsten Teutenberg
- Institut für Energie-und Umwelttechnik e. V., Bliersheimer Strasse 60, 47229 Duisburg, Germany
| | - Torsten C. Schmidt
- Instrumental Analytical Chemistry, University Duisburg-Essen, Universitätsstrasse 5, 45141 Essen, Germany
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