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Rauf A, AlOmar TS, Rashid U, Ahmad Z, Kanwal S, Almasoud N, Muhammad N, Anyanwu M, Gianoncelli A, Ribaudo G. Dinaphthodiospyrol H: a natural α-glucosidase inhibibitor extracted from Diospyros kaki L.f. Nat Prod Res 2024:1-5. [PMID: 39229854 DOI: 10.1080/14786419.2024.2397725] [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: 04/09/2024] [Revised: 08/09/2024] [Accepted: 08/23/2024] [Indexed: 09/05/2024]
Abstract
The roots of Diospyro kaki L.f., known for their anti-inflammatory, antimicrobial and antidiabetic properties, are the source of dimeric naphthoquinones, including dinaphthodiospyrol H. α-Glucosidase is an enzyme involved in regulation of blood glucose levels and its inhibition helps in the control of the postprandial hyperglycaemia. In this study, an in vitro evaluation of dinaphthodiospyrol H was carried out and the compound inhibited α-glucosidase with an IC50 value of 57.38 ± 0.87 µg/mL, revealing a significant potential that supports the traditional application of D. kaki in the treatment of diabetes mellitus. Additionally, computational studies, including docking and molecular dynamics, were used to investigate ligand-target complex and showed that the compound targets the same site with which acarbose interacts. Overall, the findings provide new basis to translate the traditional use of D. kaki into modern medicinal chemistry.
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Affiliation(s)
- Abdur Rauf
- Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Swabi, Anbar, Pakistan
| | - Taghrid S AlOmar
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Umer Rashid
- Department of Chemistry, COMSATS University Islamabad, Islamabad, Pakistan
| | - Zubair Ahmad
- Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Swabi, Anbar, Pakistan
| | - Sofia Kanwal
- Department of Chemistry, COMSATS University Islamabad, Islamabad, Pakistan
| | - Najla Almasoud
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Naveed Muhammad
- Department of Pharmacy, Abdul Wali Khan University Mardan, Khyber Pakhtunkhwa, Pakistan
| | - Margrate Anyanwu
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Alessandra Gianoncelli
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
| | - Giovanni Ribaudo
- Department of Molecular and Translational Medicine, University of Brescia, Brescia, Italy
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Amarowicz R, Pegg RB. Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:327-398. [PMID: 38906590 DOI: 10.1016/bs.afnr.2024.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Condensed tannins are considered nutritionally undesirable, because they precipitate proteins, inhibit digestive enzymes, and can affect the absorption of vitamins and minerals. From the consumer's point of view, they impart astringency to foods. Yet, they are viewed as a double-edged sword, since they possess antioxidant and anti-inflammatory activities. Intake of a small quantity of the right kind of tannins may in fact be beneficial to human health. This chapter reports on the chemical structure of condensed tannins, their content in plants and food of plant origin, how they are extracted, and methods for their determination. A description of the effects of processing on condensed tannins is discussed and includes soaking, dehulling, thermal processing (i.e., cooking, boiling, autoclaving, extrusion), and germination. The astringency of condensed tannins is described in relation to their interactions with proteins. Finally, details about the biological properties of condensed tannins, including their antimicrobial, anti-inflammatory, anticancer, anti-diabetic, and anti-obesity activities, are reviewed.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, GA, United States
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Wang R, Shi X, Li K, Bunker A, Li C. Activity and potential mechanisms of action of persimmon tannins according to their structures: A review. Int J Biol Macromol 2023; 242:125120. [PMID: 37263329 DOI: 10.1016/j.ijbiomac.2023.125120] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/03/2023]
Abstract
One distinguishing feature of the persimmon, that differentiates it from other fruits, is its high proanthocyanidins content, known as persimmon tannin (PT). Despite the poor absorption of PT in the small intestine, results from animal studies demonstrate that PT has many health benefits. Our goal in this review is to summarize the literature that elucidates the relationship between PT structure and activity. In addition, we also summarize the potential mechanisms underlying the health benefits that result from PT consumption; this includes the hypolipidemic, hypoglycemic, antioxidant, anti-inflammatory, antiradiation, antibacterial and antiviral, detoxification effects on snake venom, and the absorption of heavy metals and dyes. Studies show that PT is a structurally distinct proanthocyanidins that exhibits a high degree of polymerization. It is galloylation-rich and possesses unique A-type interflavan linkages in addition to the more common B-type interflavan bonds. Thus, PT is converted into oligomeric proanthocyanidins by depolymerization strategies, including the nucleophilic substitution reaction, acid hydrolysis, and hydrogenolysis. In addition, multiple health benefits exerted by PT mainly involve the inactivation of lipogenic and intracellular inflammatory signaling pathways, activation of the fatty acid oxidation signaling pathway, regulation of gut microbiota, and highly absorptive properties.
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Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Alex Bunker
- Division of Pharmaceutical Biosciences, Faculty of Pharmacy, University of Helsinki, Helsinki 00014, Finland
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Food Science, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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Chen Y, Wang J, Zou L, Cao H, Ni X, Xiao J. Dietary proanthocyanidins on gastrointestinal health and the interactions with gut microbiota. Crit Rev Food Sci Nutr 2022; 63:6285-6308. [PMID: 35114875 DOI: 10.1080/10408398.2022.2030296] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Many epidemiological and experimental studies have consistently reported the beneficial effects of dietary proanthocyanidins (PAC) on improving gastrointestinal physiological functions. This review aims to present a comprehensive perspective by focusing on structural properties, interactions and gastrointestinal protection of PAC. In brief, the main findings of this review are summarized as follows: (1) Structural features are critical factors in determining the bioavailability and subsequent pharmacology of PAC; (2) PAC and/or their bacterial metabolites can play a direct role in the gastrointestinal tract through their antioxidant, antibacterial, anti-inflammatory, and anti-proliferative properties; (3) PAC can reduce the digestion, absorption, and bioavailability of carbohydrates, proteins, and lipids by interacting with them or their according enzymes and transporters in the gastrointestinal tract; (4). PAC showed a prebiotic-like effect by interacting with the microflora in the intestinal tract, and the enhancement of PAC on a variety of probiotics, such as Bifidobacterium spp. and Lactobacillus spp. could be associated with potential benefits to human health. In conclusion, the potential effects of PAC in prevention and alleviation of gastrointestinal diseases are remarkable but clinical evidence is urgently needed.
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Affiliation(s)
- Yong Chen
- Laboratory of Food Oral Processing, School of Food Science & Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
| | - Jing Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China
- Ningbo Research Institute, Zhejiang University, Ningbo, Zhejiang, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain
| | - Xiaoling Ni
- Pancreatic Cancer Group, General Surgery Department, Zhongshan Hospital, Fudan University, Shanghai, China
| | - Jianbo Xiao
- Institute of Food Safety and Nutrition, Jinan University, Guangzhou, China
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Tardugno R, Gervasi T, Nava V, Cammilleri G, Ferrantelli V, Cicero N. Nutritional and mineral composition of persimmon fruits ( Diospyros kaki L.) from Central and Southern Italy. Nat Prod Res 2021; 36:5168-5173. [PMID: 33960220 DOI: 10.1080/14786419.2021.1921768] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
In this study, the nutritional and mineral composition of Diospyros kaki fruits from Apulia, Campania, Lazio, Sardinia and Sicily regions was evaluated. Dietary fiber, mineral, pectin, polyphenol, and protein contents were evaluated. Particularly high are the contents of the dietary fiber and pectins. The mineral elements profile was interesting due to its modest content of sodium and high potassium concentration. Protein amounts were in line with the quantities for this fruit. The total polyphenol content of the fruits analysed was very variable, interesting for the quantities found both total and gallic acid. The results obtained confirmed the nutritional value of this fruit even for special dietary regimens such as hypertension and heart diseases and the genuineness of its cultivation in Central-Southern Italy.
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Affiliation(s)
- Roberta Tardugno
- Science4life, Spin company University of Messina, Messina, Italy
| | - Teresa Gervasi
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Vincenzo Nava
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Gaetano Cammilleri
- Istituto Zooprofilattico Sperimentale della Sicilia 'A. Mirri', Palermo, Italy
| | | | - Nicola Cicero
- Science4life, Spin company University of Messina, Messina, Italy.,Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
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Ruhee RT, Sams S, Begum A, Alam MK, Begum P, Khatun M, Kawser M, Saberin S, Ahsan M, Islam SN. Dietary fibre content in ethnic and unconventional vegetables and fruits growing in Bangladesh. POTRAVINARSTVO 2020. [DOI: 10.5219/1202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Dietary fibres are known to provide health benefit and protect against degenerative chronic diseases. Thus, the present study reports the total dietary fibre (TDF) content of sixty-nine selected ethnic and unconventional vegetables and fruits growing in Bangladesh. The samples were collected from different locations of Bangladesh and mixed together to ensure sample representativeness. Dietary fibre assay kit according to the AOAC method was utilized for the analysis of TDF in selected vegetables and fruits. In the ethnic varieties, the TDF content ranged from 1.02 ± 0.16 to 7.16 ± 0.16 g for leafy (LV), 0.18 ± 0.01 to 6.71 ± 0.49 g for non-leafy vegetables (NLV) and 1.21 ± 0.12 to 5.29 ± 0.20 g for fruits per 100 g edible portion (EP). In the unconventional items, it arrayed from 3.08 ± 0.34 g to 7.75 ± 0.13 g for LV and 1.02 ± 0.06 to 8.82 ± 0.40 g for NLV per 100 g EP. Among the analysed samples, the highest and lowest content of TDF was found in Orohordal and Mairabokong, respectively. The unconventional vegetables contained much higher content of TDF than the ethnics and the commonly consumed similar varieties. Data on TDF content in underutilized vegetables and fruits of Bangladesh is sparse. Thus, the finding of this study would fill up the data gap in the existing food composition table of Bangladesh and also would aware the people to take vegetables and fruits rich in fibres.
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Li X, Jiao W, Zhang W, Xu Y, Cao J, Jiang W. Characterizing the Interactions of Dietary Condensed Tannins with Bile Salts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9543-9550. [PMID: 31379164 DOI: 10.1021/acs.jafc.9b03985] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to reveal the mechanisms underlying the interaction between condensed tannins (CTs) and bile salts. The interaction mechanism was analyzed by transmission electron microscopy, exposure to various physicochemical conditions, electrophoresis, fluorescence spectroscopy, isothermal titration calorimetry, and molecular modeling. A new complex was formed from CTs and bile salts. The complex showed a negative enthalpy change and a positive entropy change, demonstrating that the main thermodynamic driving force was both entropy and enthalpy and indicating that binding occurred through hydrogen bonds and hydrophobic interactions. The analysis of the effects of CTs on the stability and digestion properties of bile salt emulsions indicated that CTs were able to inhibit lipid digestion to an extent. Our findings may provide evidence that foods rich in CTs offer health benefits by aggregating with bile salts and reducing the absorption of fat.
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Affiliation(s)
- Xiangxin Li
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Wenxiao Jiao
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Wanli Zhang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering , China Agricultural University , 17 Qinghuadonglu Road , Beijing 100083 , P. R. China
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Chater PI, Wilcox MD, Pearson JP, Brownlee IA. The impact of dietary fibres on the physiological processes governing small intestinal digestive processes. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.09.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Matsumoto K, Masuda K, Takekawa K, Koyanagi T. Influence of Heat Treatment on the Bile Acid Binding Ability of Persimmon Tannin-rich Fiber and its Application to a Food Material for Breads. J JPN SOC FOOD SCI 2014. [DOI: 10.3136/nskkk.61.543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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MATSUMOTO K, TAKEKAWA K. Comparison of the Effects of Three Persimmon Cultivars on Lipid and Glucose Metabolism in High-Fat Diet-Fed Mice. J Nutr Sci Vitaminol (Tokyo) 2014; 60:340-7. [DOI: 10.3177/jnsv.60.340] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Gato N, Kadowaki A, Hashimoto N, Yokoyama SI, Matsumoto K. Persimmon fruit tannin-rich fiber reduces cholesterol levels in humans. ANNALS OF NUTRITION AND METABOLISM 2012; 62:1-6. [PMID: 23171573 DOI: 10.1159/000343787] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Accepted: 09/12/2012] [Indexed: 01/11/2023]
Abstract
Bile acid-binding agents are known to lower blood cholesterol levels and have been clinically used for the treatment of hypercholesterolemia. We previously showed that tannin-rich fiber from young persimmon (Diospyros kaki) fruits had bile acid-binding properties. In this study, we performed a randomized, double-blind, placebo-controlled trial to investigate the hypocholesterolemic effects of tannin-rich fiber in humans. The subjects (n = 40, plasma total cholesterol levels 180-259 mg/dl) were divided into 3 groups and ingested cookie bars containing 0 g (placebo group, n = 14), 3 g (low-dose group, n = 13), or 5 g (high-dose group, n = 13) of tannin-rich fiber 3 times daily before meals for 12 weeks. Plasma total cholesterol levels decreased significantly in the low-dose (12 weeks, p < 0.005) and high-dose (6 weeks, p < 0.05; 12 weeks, p < 0.001) groups. In addition, plasma low-density lipoprotein cholesterol levels decreased significantly in the high-dose group (6 weeks, p < 0.05; 12 weeks, p < 0.001). These improvements were not accompanied by changes in plasma high-density lipoprotein cholesterol or plasma triglyceride levels. Our findings indicate that tannin-rich fiber from young persimmon fruits is a useful food material for treating hypercholesterolemia.
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