Phyllobilins - Bioactive Natural Products Derived from Chlorophyll - Plant Origins, Structures, Absorption Spectra, and Biomedical Properties

Phyllobilins are open-chain products of the biological degradation of chlorophyll a in higher plants. Recent studies reveal that phyllobilins exert anti-oxidative and anti-inflammatory properties, as well as activities against cancer cells, that contribute to the human health benefits of numerous plants. In general, phyllobilins have been overlooked in phytochemical analyses, and - more importantly - in the analyses of medicinal plant extracts. Nevertheless, over the past three decades, > 70 phyllobilins have been identified upon examination of more than 30 plant species. Eight distinct chromophoric classes of phyllobilins are known: phyllolumibilins (PluBs), phylloleucobilins (PleBs), phylloxanthobilins (PxBs), and phylloroseobilins (PrBs)-each in type-I or type-II groups. Here, we present a database of absorption and fluorescence spectra that has been compiled of 73 phyllobilins to facilitate identification in phytochemical analyses. The spectra are provided in digital form and can be viewed and downloaded at www.photochemcad.com. The present review describes the plant origin, molecular structure, and absorption and fluorescence features of the 73 phyllobilins, along with an overview of key medicinal properties. The review should provide an enabling tool for the community for the straightforward identification of phyllobilins in plant extracts, and the foundation for deeper understanding of these ubiquitous but underexamined plant-derived micronutrients for human health.

The advent of phyllobilins as bioactive phytochemicals – natural compounds derived from chlorophyll in medicinal plants and food with immunomodulatory activities

The degradation of the green plant pigment chlorophyll has fascinated chemists and biologists alike over the last few decades. Bioactivities of the compounds formed in this biochemical degradation pathway, however, have only come to light recently. These natural compounds that are formed from chlorophyll during plant senescence are now called phyllobilins. In this review, we shortly discuss chlorophyll degradation and outline the so-far known bioactivities of selected phyllobilins (phylloleucobilin, dioxobilin-type phylloleucobilin, and phylloxanthobilin), and we also highlight the recently discovered immunomodulatory effects of a yellow phylloxanthobilin.

A Chlorophyll-Derived Phylloxanthobilin Is a Potent Antioxidant That Modulates Immunometabolism in Human PBMC

Phyllobilins are natural products derived from the degradation of chlorophyll, which proceeds via a common and strictly controlled pathway in higher plants. The resulting tetrapyrrolic catabolites—the phyllobilins—are ubiquitous in nature; despite their high abundance, there is still a lack of knowledge about their physiological properties. Phyllobilins are part of human nutrition and were shown to be potent antioxidants accounting with interesting physiological properties. Three different naturally occurring types of phyllobilins—a phylloleucobilin, a dioxobilin-type phylloleucobilin and a phylloxanthobilin (PxB)—were compared regarding potential antioxidative properties in a cell-free and in a cell-based antioxidant activity test system, demonstrating the strongest effect for the PxB. Moreover, the PxB was investigated for its capacity to interfere with immunoregulatory metabolic pathways of tryptophan breakdown in human blood peripheral mononuclear cells. A dose-dependent inhibition of tryptophan catabolism to kynurenine was observed, suggesting a suppressive effect on pathways of cellular immune activation. Although the exact mechanisms of immunomodulatory effects are yet unknown, these prominent bioactivities point towards health-relevant effects, which warrant further mechanistic investigations and the assessment of the in vivo extrapolatability of results. Thus, phyllobilins are a still surprisingly unexplored family of natural products that merit further investigation.

Facile retro-Dieckmann cleavage of a pink phyllobilin: new type of potential downstream steps of natural chlorophyll breakdown

In senescent leaves of higher plants, colourless chlorophyll (Chl) catabolites typically accumulate temporarily, and undergo natural oxidation, in part, to yellow- and pink-coloured phyllobilins (PBs). The latter, also classified as phylloroseobilins (PrBs), represent the final currently established products of Chl-breakdown, possibly playing important roles in metabolism. However, PrBs, themselves, do not accumulate in the leaves. Indeed, the original PrB identified, then classified as a pink Chl-catabolite (PiCC), is remarkably instable in methanolic solution. As reported here, PiCC readily converts at room temperature into yellow tetrapyrroles. The deduced main process, a retro-Dieckmann reaction, cleaves open its ring E moiety, the α-methoxycarbonyl-cyclopentanone unit characteristic of the Chls and of the natural Chl-derived PBs. This readily occurring reaction of the PiCC represents an unprecedented skeletal transformation of a PB, furnishing a cross-conjugated biladiene with a basic structure more similar to the heme-derived bilins.

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Tetrapyrrolic Pigments from Heme- and Chlorophyll Breakdown are Actin-Targeting Compounds

Chlorophyll and heme are among the "pigments of life", tetrapyrrolic structures, without which life on Earth would not be possible. Their catabolites, the phyllobilins and the bilins, respectively, share not only structural features, but also a similar story: Long considered waste products of detoxification processes, important bioactivities for both classes have now been demonstrated. For phyllobilins, however, research on physiological roles is sparse. Here, we introduce actin, the major component of the cytoskeleton, as the first discovered target of phyllobilins and as a novel target of bilins. We demonstrate the inhibition of actin dynamics in vitro and effects on actin and related processes in cancer cells. A direct interaction with G-actin is shown by in silico studies and confirmed by affinity chromatography. Our findings open a new chapter in bioactivities of tetrapyrroles-especially phyllobilins-for which they form the basis for broad implications in plant science, ecology, and physiology.

Rising levels of antioxidative phyllobilins in stored agricultural produce and their impact on consumer acceptance

Consumers often throw away faded greens, because taste and appearance are less appealing compared to fresh ones. We report here a family of antioxidants, the phyllobilins, which increase during storage in iceberg lettuce and cucumber. We show that informing consumers about rising levels of phyllobilins leads to a longer willingness to consume faded lettuce and to an improved health and safety perception.

Phyllobilins as a challenging diverse natural product class: Exploration of pharmacological activities

Phyllobilins are a group of chlorophyll-derived bilin-type linear tetrapyrroles, generated in the process of chlorophyll breakdown. Since the first phyllobilin was isolated and characterized in 1991, more and more structures of these chlorophyll catabolites were identified alongside the biochemical players involved in chlorophyll breakdown. In the meantime, phyllobilins are known to occur in a large natural structural variety, and new modifications are still being discovered. Phyllobilins have been regarded as products of chlorophyll detoxification for a very long time, hence they have been completely overlooked as a natural product class in terms of their biological role or pharmacological activity. A change of this paradigm, however, is long overdue. Here, we review the current knowledge of the pharmacological activities of phyllobilins and give an overview of the diverse structural modifications, laying the groundwork for analyzing their role(s) as active components in medicinal plants.

A yellow chlorophyll catabolite in leaves of Urtica dioica L.: An overlooked phytochemical that contributes to health benefits of stinging nettle

Stinging nettle is appreciated for its antioxidant and anti-inflammatory properties, which renders the plant a popular ingredient in a healthy diet in form of salads or smoothies. The most common use, presumably, is of dried leaves as ingredient in tea mixtures. The plant's health benefits are attributed primarily to phenolic phytochemicals. Here we describe the characterization and quantification of a phylloxanthobilin (PxB), a yellow chlorophyll catabolite, in nettle tea. Despite their abundance in the plant kingdom, chlorophyll catabolites have been overlooked as phytochemicals and as part of human nutrition. Our investigations of tea reveal that one cup of nettle tea contains about 50 µg of PxB with large variations depending on the supplier. When investigating the bioactivities of PxB, our observations show that PxB has antioxidative and anti-inflammatory activities comparable to known bioactive small molecules found in nettle, indicating the phylloxanthobilin to be an overlooked ingredient of nettle tea.

Phyllobilins from Senescence-Associated Chlorophyll Breakdown in the Leaves of Basil (Ocimum basilicum) Show Increased Abundance upon Herbivore Attack

In view of the common use of the herb basil (Ocimum basilicum) in nutrition and in phytomedicine, the contents of its leaves are of obvious interest. In extracts of fresh yellowish-green basil leaves, phyllobilins (PBs), which are bilin-type catabolites of chlorophyll (Chl), were detected using high-performance liquid chromatography (HPLC). Two such PBs, provisionally named Ob-nonfluorescent chlorophyll catabolite (NCC)-40 and Ob-YCC-45, exhibited previously unknown structures that were delineated by a thorough spectroscopic characterization. When basil leaves were infested with aphids or thrips or underwent fungal infections, areas with chlorosis were observed. HPLC analyses of the infested parts of leaves compared to those of the healthy parts showed a significant accumulation of PBs in the infested areas, demonstrating that the senescence-associated pheophorbide a oxygenase/phyllobilin (PAO/PB) pathway is activated by herbivore feeding and fungal infection.