1
|
Nutter J, Saiz AI. Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs. FOOD SCI TECHNOL INT 2024:10820132241252252. [PMID: 38738265 DOI: 10.1177/10820132241252252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/14/2024]
Abstract
Chemical oxidizers and redox enzymes have traditionally been used to enhance the quality of baked goods. However, consumers now seek natural and clean-label ingredients, avoiding those with chemical-sounding names. Honey, a natural source of glucose oxidase (GOX), represents a promising alternative to purified enzymes for baking purposes. This study aimed to evaluate the effect of honey on the molecular structure and microstructure of gluten proteins in sourdough fermented by different lactic acid bacteria (LAB) strains. Four wheat-rye (1:1) sourdoughs were prepared, each supplemented with honey and inoculated with a different LAB strain. Additionally, two uninoculated doughs, one with honey (honey dough) and the other without (control dough), were prepared under identical conditions. Electronic paramagnetic resonance spectroscopy revealed the presence of hydrogen peroxide in honey solutions, indicating its role as an active source of GOX. Raman spectroscopy showed that honey addition altered the molecular structure of gluten by increasing the proportion of random coils at the expense of α-helix structures. This change is likely attributed to the competition between honey sugars and gluten proteins for water molecules in this system. Moreover, honey led to a decrease in the free sulfhydryl content of gluten compared to the control dough, suggesting an increase in disulfide crosslinking points. These enhanced protein-protein interactions were observed in scanning electron microscopy micrographs as a coarse gluten network composed of interconnected strands and fibrils. All LAB strains exhibited optimal acidification (pH < 4.3) in honey-supplemented sourdoughs, promoting the hydrolysis of gluten proteins into smaller fragments. Overall, honey-supplemented sourdoughs showed a gradual increase in the β-sheet content while decreasing the proportion of random coils over time. This trend suggests that the polypeptide fragments interacted through interchain hydrogen bonds, leading to a more ordered structure, which likely contributes to providing dough with good baking aptitude.
Collapse
Affiliation(s)
- Julia Nutter
- Departamento de Química y Bioquímica, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Amelia Ivone Saiz
- Departamento de Química y Bioquímica, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| |
Collapse
|
2
|
Mu K, Kitts DD. Intestinal polyphenol antioxidant activity involves redox signaling mechanisms facilitated by aquaporin activity. Redox Biol 2023; 68:102948. [PMID: 37922763 PMCID: PMC10643476 DOI: 10.1016/j.redox.2023.102948] [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: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/07/2023] Open
Abstract
Ascertaining whether dietary polyphenols evoke an antioxidant or prooxidant activity, which translates to a functional role required to maintain intestinal cell homeostasis continues to be an active and controversial area of research for food chemists and biochemists alike. We have proposed that the paradoxical function of polyphenols to autoxidize to generate H2O2 is a required first step in the capacity of some plant phenolics to function as intracellular antioxidants. This is based on the fact that cell redox homeostasis is achieved by a balance between H2O2 formation and subsequent outcomes of antioxidant systems function. Maintaining optimal extracellular and intracellular H2O2 concentrations is required for cell survival, since low levels are important to upregulate endogenous antioxidant capacity; whereas, concentrations that go beyond homeostatic control typically result in an inflammatory response, growth arrest, or eventual cell death. Aquaporins (AQPs) are a family of water channel membrane proteins that facilitate cellular transportation of water and other small molecule-derived solutes, such as H2O2, in all organisms. In the intestine, AQPs act as gatekeepers to regulate intracellular uptake of H2O2, generated from extracellular polyphenol autoxidation, thus enabling an intracellular cell signaling responses to mitigate onset of oxidative stress and intestinal inflammation. In this review, we highlight the potential role of AQPs to control important underlying mechanisms that define downstream regulation of intestinal redox homeostasis, specifically. It has been established that polyphenols that undergo oxidation to the quinone form, resulting in subsequent adduction to a thiol group on Keap1-Nrf2 complex, trigger Nrf2 activation and a cascade of indirect intracellular antioxidant effects. Here, we propose a similar mechanism that involves H2O2 generated from specific dietary polyphenols with a predisposition to undergo autoxidation. The ultimate bioactivity is regulated and expressed by AQP membrane function and thus, by extension, represents expression of an intracellular antioxidant chemoprotection mechanism.
Collapse
Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food System, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada
| | - David D Kitts
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food System, The University of British Columbia, 2205 East Mall, Vancouver, B.C, V6T 1Z4, Canada.
| |
Collapse
|
3
|
Du Y, Zhu H, Qiao J, Zhang Y, Guo S, Chen W, Xu H, Dong J, Zhang G, Zhang H. Characteristic Components and Authenticity Evaluation of Chinese Honeys from Three Different Botanical Sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37921636 DOI: 10.1021/acs.jafc.3c03281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
We aimed to identify the characteristic phytochemicals of safflower, Chinese sumac, and bauhinia honeys to assess their authenticity. We discovered syringaldehyde, riboflavin, lumiflavin, lumichrome, rhusin [(1E,4E)-1,5-diphenylpenta-1,4-dien-3-one-O-cinnamoyl oxime], bitterin {4-hydroxy-4-[3-(1-hydroxyethyl) oxiran-2-yl]-3,5,5-trimethylcyclohex-2-en-1-one}, and unedone as characteristic phytochemicals of these three types of honeys. The average contents of syringaldehyde, riboflavin, lumiflavin, or lumichrome in safflower honey were 41.20, 5.24, 24.72, and 36.72 mg/kg; lumiflavin, lumichrome, and rhusin in Chinese sumac honey were 39.66, 40.55, and 2.65 mg/kg; bitterin, unedone, and lumichrome in bauhinia honey were 8.42, 26.33, and 8.68 mg/kg, respectively. To our knowledge, the simultaneous presence of riboflavin, lumichrome, and lumiflavin in honey is a novel finding responsible for the bright-yellow color of honey. Also, it is the first time that lumiflavin, rhusin, and bitterin have been reported in honey. We effectively distinguish pure honeys from adulterations, based on characteristic components and high-performance liquid chromatography fingerprints; thus, we seem to provide intrinsic markers and reliable assessment criteria to assess honey authenticity.
Collapse
Affiliation(s)
- Yinan Du
- College of Food Engineering, Harbin University of Commerce, Harbin 155023, China
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Hequan Zhu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Jiangtao Qiao
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Yu Zhang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Jiangsu Beevip Biotechnology Co., LTD, Taizhou 225300, China
| | - Shunyue Guo
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Wentian Chen
- Xinjiang AAFUD Agriculture CO., LTD, Changji 831100, China
| | - Huabin Xu
- Hunan Mingyuan Apiculture Co., LTD, Changsha 410000, China
| | - Jie Dong
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| | - Gengsheng Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 155023, China
| | - Hongcheng Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 155023, China
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
- Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Beijing 100093, China
| |
Collapse
|
4
|
Sharma S, Majumdar RK, Mehta NK. Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29527-0. [PMID: 37639097 DOI: 10.1007/s11356-023-29527-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Accepted: 08/22/2023] [Indexed: 08/29/2023]
Abstract
This investigation explored the preparation of surimi gel enhancer from pineapple peel waste, hugely generated by industries and spreading serious environment pollutions. The peel extracted with 100% ethanol had higher bioactive and antioxidant attributes, which was subsequently fortified in tilapia surimi at levels of 0.20%-1.20%, w/w to improve its physiochemical, textural, protein structural and sensorial properties. Our finding demonstrated that surimi gels enriched with 0.80% ethanolic pineapple peel extract (PAPE) exhibited significant (p<0.05) improvement in water holding capacity, breaking force, gel strength, and other textural properties and sensory attributes. Furthermore, the surimi gels fortified with 0.80% PAPE exhibited the elevated levels of hydrogen and hydrophobic interactions, while sulfhydryl and free amino acid contents demonstrated a contrasting trend. The FTIR spectra displayed that the incorporation of PAPE influenced the secondary structure of the protein, as evidenced by shifts in the α-helix to β-sheet peaks. In addition, 0.80% PAPE added gels displayed a compact, uniform, and organized microstructure, featuring small cavities. In summary, the fortification of tilapia surimi gels with 0.80% PAPE could improve gelling and other technological properties with higher sensory scores. This study offers an effective approach to utilize the pineapple peel as a gel enhancer additive for the development of functional surimi and surimi-based products enriched with bioactive compounds.
Collapse
Affiliation(s)
- Sanjeev Sharma
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Ranendra Kumar Majumdar
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India
| | - Naresh Kumar Mehta
- Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura, 799210, India.
| |
Collapse
|
5
|
Bayraktar O, Oder G, Erdem C, Kose MD, Cheaburu-Yilmaz CN. Selective Encapsulation of the Polyphenols on Silk Fibroin Nanoparticles: Optimization Approaches. Int J Mol Sci 2023; 24:ijms24119327. [PMID: 37298277 DOI: 10.3390/ijms24119327] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
The present study proposes a method for designing small bioactive nanoparticles using silk fibroin as a carrier to deliver hydrophobic polyphenols. Quercetin and trans-resveratrol, widely distributed in vegetables and plants, are used here as model compounds with hydrophobic properties. Silk fibroin nanoparticles were prepared by desolvation method and using various concentrations of ethanol solutions. The optimization of the nanoparticle formation was achieved by applying Central Composite Design (CCD) and the response surface methodology (RSM). The effects of silk fibroin and ethanol solution concentrations together with the pH on the selective encapsulation of phenolic compounds from a mixture were reported. The obtained results showed that nanoparticles with an average particle size of 40 to 105 nm can be prepared. The optimized system for the selective encapsulation of the polyphenols on the silk fibroin substrate was determined to be 60% ethanol solution and 1 mg/mL silk fibroin concentration at neutral pH. The selective encapsulation of the polyphenols was achieved, with the best results being obtained in the case of resveratrol and quercetin and encapsulation of gallic and vanillic acids being rather poor. Thin-layer chromatography confirmed the selective encapsulation and the loaded silk fibroin nanoparticles exhibited antioxidant activity.
Collapse
Affiliation(s)
- Oguz Bayraktar
- Department of Bioengineering, Faculty of Engineering, Ege University, Bornova, 35100 Izmir, Turkey
| | - Gizem Oder
- Department of Bioengineering, Faculty of Engineering, Ege University, Bornova, 35100 Izmir, Turkey
| | - Cansu Erdem
- Department of Bioengineering, Faculty of Engineering, Ege University, Bornova, 35100 Izmir, Turkey
| | - Merve Deniz Kose
- Department of Chemical Engineering, Faculty of Engineering, Ege University, Bornova, 35100 Izmir, Turkey
| | - Catalina N Cheaburu-Yilmaz
- Laboratory of Physical Chemistry of Polymers, Petru Poni Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
- Biochemistry Division, Department of Chemistry, Faculty of Science, Dokuz Eylul University, 35390 Izmir, Turkey
| |
Collapse
|
6
|
Börsig A, Konar N, Dalabasmaz S. A model study on the site-specificity of (-)-epicatechin-induced reactions in β-lactoglobulin by high-resolution mass spectrometry in combination with bioinformatics. Food Chem 2023; 408:135242. [PMID: 36566544 DOI: 10.1016/j.foodchem.2022.135242] [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: 07/20/2022] [Revised: 11/23/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
Polyphenol-protein reactions in model solutions of β-lactoglobulin (β-LG) incubated with (-)-epicatechin at 37 °C and 60 °C were monitored by microLC-timsTOF Pro-MS/MS combined with bioinformatics strategies. The addition of (-)-epicatechin to the model solutions resulted in changes in tryptic peptide profiles. Covalent bond formation between (-)-epicatechin o-quinones and β-LG was identified for the residues S27, S30, K60, C66, K69, and C160, with C160 being the predominant binding site. Furthermore, the incubation of β-LG with (-)-epicatechin significantly promoted oxidation, especially for the residues M7 and M24. The reaction of monomeric (-)-epicatechino-quinone at C160 was also identified in the milk chocolate sample. The adaptation of this study by extending the scope of the reaction products offers significant potential for comprehensive food profiling strategies.
Collapse
Affiliation(s)
- Amelie Börsig
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Nevzat Konar
- Department of Food Engineering, Eskisehir Osmangazi University, 26160 Eskisehir, Turkey.
| | - Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| |
Collapse
|
7
|
Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023; 64:9082-9094. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [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] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
Collapse
Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
| |
Collapse
|
8
|
Brudzynski K. Unexpected Value of Honey Color for Prediction of a Non-Enzymatic H 2O 2 Production and Honey Antibacterial Activity: A Perspective. Metabolites 2023; 13:metabo13040526. [PMID: 37110183 PMCID: PMC10141347 DOI: 10.3390/metabo13040526] [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: 03/02/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/29/2023] Open
Abstract
Hydrogen peroxide is the principal antibacterial compound of honey and its concentration determines honey bacteriostatic (MIC) and bactericidal (MBC) potencies. Levels of H2O2 produced are highly relevant to honey therapeutic potential, but they vary extensively among honey with reasons not immediately apparent. According to a traditional view, H2O2 is produced as a by-product of glucose oxidation by the honey bee enzyme, glucose oxidase; however, significant levels of H2O2 could be produced in a non-enzymatic way via polyphenol autooxidation. The aim of this study was to evaluate the potential for such an alternative pathway by re-examining evidence from many experimental and correlative studies in order to identify factors and compounds required for pro-oxidant activity. Unexpectedly, the color intensity was found to be the main indicator separating honey varieties based on the quantitative differences in the polyphenolic content, antioxidant activity and the content of transition metals, Fe, Cu and Mn, the main factors required for pro-oxidant effects. The color-impeding polyphenolics and their oxidation products (semiquinones and quinones) further contributed to color development through multiple chemical conjugations with proteins, phenolic oxidative polymerization, chelation or the reduction of metal ions. Moreover, quinones, as an intrinsic part of polyphenol redox activity, play an active role in the formation of higher-order structures, melanoidins and colloids in honey. The latter structures are also known to chelate metal ions, potentially contributing to H2O2 production. Thus, the color intensity appears as a major parameter that integrates polyphenol-dependent pro-oxidant reactions resulting in H2O2 generation.
Collapse
Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery, Bee-Biomedicals Inc., St. Catharines, ON L2T 3T4, Canada
- Department of Biological Sciences, Formerly, Brock University, St. Catharines, ON L2S 3A1, Canada
| |
Collapse
|
9
|
Liu J, Song G, Zhou L, Wang D, Yuan T, Li L, He G, Xiao G, Gong J. Comparison of non-covalent binding interactions of six caffeoylquinic acids with β-lactoglobulin: Spectroscopic analysis, molecular docking and embedding of curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
10
|
Duda-Chodak A, Tarko T. Possible Side Effects of Polyphenols and Their Interactions with Medicines. Molecules 2023; 28:molecules28062536. [PMID: 36985507 PMCID: PMC10058246 DOI: 10.3390/molecules28062536] [Citation(s) in RCA: 38] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023] Open
Abstract
Polyphenols are an important component of plant-derived food with a wide spectrum of beneficial effects on human health. For many years, they have aroused great interest, especially due to their antioxidant properties, which are used in the prevention and treatment of many diseases. Unfortunately, as with any chemical substance, depending on the conditions, dose, and interactions with the environment, it is possible for polyphenols to also exert harmful effects. This review presents a comprehensive current state of the knowledge on the negative impact of polyphenols on human health, describing the possible side effects of polyphenol intake, especially in the form of supplements. The review begins with a brief overview of the physiological role of polyphenols and their potential use in disease prevention, followed by the harmful effects of polyphenols which are exerted in particular situations. The individual chapters discuss the consequences of polyphenols’ ability to block iron uptake, which in some subpopulations can be harmful, as well as the possible inhibition of digestive enzymes, inhibition of intestinal microbiota, interactions of polyphenolic compounds with drugs, and impact on hormonal balance. Finally, the prooxidative activity of polyphenols as well as their mutagenic, carcinogenic, and genotoxic effects are presented. According to the authors, there is a need to raise public awareness about the possible side effects of polyphenols supplementation, especially in the case of vulnerable subpopulations.
Collapse
|
11
|
Mu K, Kitts DD. Hydrogen Peroxide Produced from Selective Phenolic Acids in Cell Culture Underlies Caco-2 Changes in Cell Proliferation Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3022-3032. [PMID: 36748840 DOI: 10.1021/acs.jafc.2c08830] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The physicochemical property of phenolic acids to generate hydrogen peroxide (H2O2) in cell culture media has been underreported when describing multiple biological effects in vitro. Our aim was to focus on examining the relative capacity of four common phenolic acids widely consumed in the Western diet for autoxidation potential to generate H2O2 during in vitro culture. Furthermore, quantifying H2O2 derived from different phenolic acids cultured in Dulbecco's modified Eagle's medium (DMEM) was associated with changes in cell proliferation in non-differentiated human intestinal carcinoma cells. Results showed that the different percentage losses of phenolic acids, namely, caffeic (84.78 ± 1.51), chlorogenic (37.3 ± 0.38), ferulic (1.26 ± 0.78), and gallic (100%), paralleled a relative capacity to generate H2O2 when present in DMEM media for 24 h. The rate and total H2O2 generated was dependent on both phenolic acid type and concentration (p < 0.05). Gallic acid had the greatest capacity to generate H2O2 in culture without the presence of cells (p < 0.05). When cultured with non-differentiated Caco-2 cells, gallic acid evoked the greatest bioactivity that included cytotoxicity, anti-proliferation, apoptosis, and nuclear condensation, respectively (p < 0.05). Corresponding treatments with cells with phenolic acids in the presence of catalase confirmed that H2O2 generated from phenolic acid autoxidation was involved in cell proliferation and apoptosis.
Collapse
Affiliation(s)
- Kaiwen Mu
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food Systems; The University of British Columbia, 2205 East Mall, Vancouver V6T 1Z4, British Columbia, Canada
| | - David D Kitts
- Food Science, Food Nutrition and Health Program. Faculty of Land and Food Systems; The University of British Columbia, 2205 East Mall, Vancouver V6T 1Z4, British Columbia, Canada
| |
Collapse
|
12
|
de Vera PJD, Tayone JC, De Las Llagas MCS. Cyperus iria linn. Roots ethanol extract: its phytochemicals, cytotoxicity, and anti-inflammatory activity. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2022. [DOI: 10.1080/16583655.2022.2123088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Peter Jan D. de Vera
- Natural Sciences Department, College of Arts and Sciences, Mindanao State University-Maguindanao, Dalican, Datu Odin Sinsuat, Maguindanao, PHILIPPINES
- Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES
| | - Janeth C. Tayone
- Institute of Agriculture and Life Sciences, Davao Oriental State University, City of Mati, Davao Oriental, PHILIPPINES
| | | |
Collapse
|
13
|
Manivel P, Marimuthu P, Yu S, Chen X. Multispectroscopic and Computational Investigations on the Binding Mechanism of Dicaffeoylquinic Acids with Ovalbumin. J Chem Inf Model 2022; 62:6133-6147. [PMID: 36398926 DOI: 10.1021/acs.jcim.2c01011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Recently, studies on the interactions between ovalbumin (OVA) and polyphenols have received a great deal of interest. This study explored the conformational changes and the interaction mechanism of the binding between OVA and chlorogenic acid (CGA) isomers such as 3,4-dicaffeoylquinic acids (3,4-diCQA), 4,5-dicaffeoylquinic acids (4,5-diCQA), and 3,5-dicaffeoylquinic acids (3,5-diCQA) using multispectroscopic and in silico analyses. The emission spectra show that the diCQAs caused strong quenching of OVA fluorescence under different temperatures through a static quenching mechanism with hydrogen bond (H-bond) and van der Waals (vdW) interactions. The values of binding constants (OVA-3,4-diCQA = 6.123 × 105, OVA-3,5-diCQA = 2.485 × 105, OVA-4,5-diCQA = 4.698 × 105 dm3 mol-1 at 298 K) suggested that diCQAs had a strong binding affinity toward OVA, among which OVA-3,4-diCQA exhibits higher binding constant. The results of UV-vis absorption and synchronous fluorescence indicated that the binding of all three diCQAs to OVA induced conformational and micro-environmental changes in the protein. The findings of molecular modeling further validate the significant role of vdW force and H-bond interactions in ensuring the stable binding of OVA-diCQA complexes. Temperature-dependent molecular dynamics simulation studies allow estimation of the individual components that contribute to the total bound free energy value, which allows evaluation of the nature of the interactions involved. This research can provide information for future investigations on food proteins' physicochemical stability and CGA bioavailability in vitro or in vivo.
Collapse
Affiliation(s)
- Perumal Manivel
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Parthiban Marimuthu
- Structural Bioinformatics Laboratory (SBL─Biochemistry) and Pharmaceutical Science Laboratory (PSL─Pharmacy), Faculty of Science and Engineering, Åbo Akademi University, TurkuFI-20520, Finland
| | - Sun Yu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China
| | - Xiumin Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Jingkou District, Zhenjiang, Jiangsu212013, P.R. China.,International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang212013, China
| |
Collapse
|
14
|
de Oliveira JR, Antunes BS, do Nascimento GO, Kawall JCDS, Oliveira JVB, Silva KGDS, Costa MADT, Oliveira CR. Antiviral activity of medicinal plant-derived products against SARS-CoV-2. Exp Biol Med (Maywood) 2022; 247:1797-1809. [PMID: 35894129 PMCID: PMC9679310 DOI: 10.1177/15353702221108915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
This review presents information from several studies that have demonstrated the antiviral activity of extracts (Andrographis paniculata, Artemisia annua, Artemisia afra, Cannabis sativa, Curcuma longa, Echinacea purpurea, Olea europaea, Piper nigrum, and Punica granatum) and phytocompounds derived from medicinal plants (artemisinins, glycyrrhizin, and phenolic compounds) against SARS-CoV-2. A brief background of the plant products studied, the methodology used to evaluate the antiviral activity, the main findings from the research, and the possible mechanisms of action are presented. These plant products have been shown to impede the adsorption of SARS-CoV-2 to the host cell, and prevent multiplication of the virus post its entry into the host cell. In addition to antiviral activity, the plant products have also been demonstrated to exert an immunomodulatory effect by controlling the excessive release of cytokines, which is commonly associated with SARS-CoV-2 infections.
Collapse
Affiliation(s)
- Jonatas Rafael de Oliveira
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Beatriz Sales Antunes
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Gabriela Oliveira do Nascimento
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Jaqueline Cadorini de Souza Kawall
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - João Victor Bianco Oliveira
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Kevin Gustavo dos Santos Silva
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Mariana Aparecida de Toledo Costa
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
| | - Carlos Rocha Oliveira
- School of Medicine, Anhembi Morumbi University (UAM), Avenida Deputado Benedito Matarazzo, 6707 - Jardim Aquarius, São José dos Campos 12242-010, SP, Brazil
- Post-graduation Program in Biomedical Engineering, Federal University of Sao Paulo (UNIFESP), Rua Talim, 330 - Vila Nair, São José dos Campos 12231-280, SP, Brazil
| |
Collapse
|
15
|
Antibacterial activities of polyphenols against foodborne pathogens and their application as antibacterial agents. Food Sci Biotechnol 2022; 31:985-997. [PMID: 35873378 PMCID: PMC9300781 DOI: 10.1007/s10068-022-01058-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 02/13/2022] [Accepted: 02/20/2022] [Indexed: 12/13/2022] Open
Abstract
Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. Food-derived polyphenols with such antibacterial activity are natural preservatives and can be used as an alternative to synthetic preservatives that can cause side effects, such as allergies, asthma, skin irritation, and cancer. Studies have reported that polyphenols have positive effects, such as decreasing harmful bacteria and increasing beneficial bacteria in the human gut microbiota. Polyphenols can also be used as natural antibacterial agents in food packaging system in the form of emitting sachets, absorbent pads, and edible coatings. We summarized the antibacterial activities, mechanisms and applications of polyphenols as antibacterial agents against foodborne bacteria.
Collapse
|
16
|
Oral delivery of hydrophobic flavonoids and their incorporation into functional foods: Opportunities and challenges. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107567] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
17
|
Han G, Lee DG. Naringin generates three types of reactive oxygen species contributing differently to apoptosis-like death in Escherichia coli. Life Sci 2022; 304:120700. [PMID: 35690109 DOI: 10.1016/j.lfs.2022.120700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 06/04/2022] [Accepted: 06/05/2022] [Indexed: 11/30/2022]
Abstract
AIMS Naringin is a flavonoid with a polyphenolic structure which induces formation of reactive oxygen species (ROS). Although the antibacterial effect of naringin has been demonstrated, the mechanism underlying this effect has not yet been elucidated. We focused on investigating the antibacterial mode of action of naringin in Escherichia coli following ROS generation. The contributions of ROS, hydroxy radicals (OH-), super oxide (O2-), and hydrogen peroxide (H2O2) were investigated. MAIN METHODS ROS accumulation was detected using fluorescence dyes, and all experiments were conducted using the scavenger including tiron, sodium pyruvate, and thiourea to assess the contribution of each ROS. Western blotting assays were used to observe the activation of the SOS response for DNA repair. DNA fragmentation, membrane depolarization, and phosphatidylserine exposure were estimated using TUNEL, DiBAC4(3), and Annexin V/PI. KEY FINDINGS Accumulation of ROS was observed in Escherichia coli after treatment with naringin. Oxidative stress induced cellular dysfunction including DNA damage, which results in SOS response activation. Eventually, apoptosis-like death occurred in cells treated with naringin. The cells had different contributions of each ROS and accompanying apoptotic factors. The ROS most destructive to E. coli was OH-, followed by H2O2 and O2-. SIGNIFICANCE Due to its efficacy, naringin is a useful antimicrobial agent. An initial investigation into the antibacterial mode of action of naringin is presented in this paper. The contribution of each ROS to apoptosis-like cell death (ALD) was investigated, and the results enhanced our understanding of the correlation between the SOS response and oxidative stress in bacteria.
Collapse
Affiliation(s)
- Giyeol Han
- School of Life Sciences, BK 21 FOUR KNU Creative BioResearch Group, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Dong Gun Lee
- School of Life Sciences, BK 21 FOUR KNU Creative BioResearch Group, Kyungpook National University, Daegu 41566, Republic of Korea.
| |
Collapse
|
18
|
Nassarawa SS, Nayik GA, Gupta SD, Areche FO, Jagdale YD, Ansari MJ, Hemeg HA, Al-Farga A, Alotaibi SS. Chemical aspects of polyphenol-protein interactions and their antibacterial activity. Crit Rev Food Sci Nutr 2022; 63:9482-9505. [PMID: 35475717 DOI: 10.1080/10408398.2022.2067830] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The hunt for novel antibiotics has become a global public health imperative due to the rise in multidrug-resistant microorganisms, untreatable infection cases, overuse, and inefficacy of modern antibiotics. Polyphenols are getting much attention in research due to their multiple biological effects; their use as antimicrobial agents is attributed to their activity and that microbes have a hard time developing resistance to these natural compounds. Polyphenols are secondary metabolites produced in higher plants. They are known to possess various functional properties in the human body. Polyphenols also exhibit antibacterial activities against foodborne pathogens. Their antibacterial mechanism is based on inhibiting bacterial biofilm formation or inactivating enzymes. This review focused on polyphenol-protein interactions and the creation of this complex as a possible antibacterial agent. Also, different phenolic interactions on bacterial proteins, efflux pump, cell membrane, bacterial adhesion, toxins, and other bacterial proteins will be explored; these interactions can work in a synergic combination with antibiotics or act alone to assure bacterial inhibition. Additionally, our review will focus on polyphenol-protein interaction as a possible strategy to eradicate bacteria because polyphenols have shown a robust enzyme-inhibitory characteristic and a high tendency to complex with proteins, a response that neutralizes any bactericidal potential.
Collapse
Affiliation(s)
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College Shopian, Srinagar, Jammu and Kashmir, India
| | - S Dutta Gupta
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Franklin Ore Areche
- Professional School of Agroindustrial Engineering, National University of Huancavelica, Huancavelica, Peru
| | - Yash D Jagdale
- MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University), Bareilly, Uttar Pradesh, India
| | - Hassan A Hemeg
- Department of Medical Laboratory Technology, College of Applied Medical Sciences, Taibah University, Monawra, Saudi Arabia
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
| | - Saqer S Alotaibi
- Department of Biotechnology, College of Science, Taif University, Taif, Saudi Arabia
| |
Collapse
|
19
|
Ashrafi N, Shareghi B, Farhadian S, Hosseini-Koupaei M. A comparative study of the interaction of naringenin with lysozyme by multi-spectroscopic methods, activity comparisons, and molecular modeling procedures. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2022; 271:120931. [PMID: 35085994 DOI: 10.1016/j.saa.2022.120931] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 12/31/2021] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
The present study applied steady-state fluorescence, UV-Vis spectrophotometry, molecular docking studies, and circular dichroism (CD) to investigate the interaction of naringenin with lysozyme in an aqueous medium. The UV-Vis measurement indicated the changes in lysozyme secondary and tertiary structure change as a function of the concentration of naringenin. Naringenin could be used to turn the static quenching mechanism into the intrinsic fluorescence of lysozyme. The negative amount of Gibbs free energy (ΔG°) suggested that the binding operation was spontaneous. Fluorescence studies also demonstrated the changes occurring in the Trp microenvironment upon the concatenation into lysozyme. Analysis of thermodynamic parameters also revealed that hydrophobic forces played a fundamental role in determining the complex stability; this was consistent with the previous modeling studies. Circular dichroism also suggested that the alpha-helicity of lysozyme was enhanced as ligand was bound. Naringenin inhibited lysozyme enzymatic activity, displaying its affinity with the lysozyme active site. Further, molecular docking studies demonstrated that naringenin could bind to both residues essential for catalytic activity in the proximity of Trp 62 and Trp 63.
Collapse
Affiliation(s)
- Narges Ashrafi
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, Iran
| | - Behzad Shareghi
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran.
| | - Sadegh Farhadian
- Department of Biology, Faculty of Science, Shahrekord University, Shahrekord, Iran; Central Laboratory, Shahrekord University, Shahrekord, Iran.
| | | |
Collapse
|
20
|
Ahmad Nayik G, Nanda V, Zohra B, Dar BN, Javed Ansari M, Al Obaid S, Bobis O. Response surface approach to optimize temperature, pH and time on antioxidant properties of wild bush (Plectranthus rugosus) honey from high altitude region (Kashmir Valley) of India. Saudi J Biol Sci 2022; 29:767-773. [PMID: 35197743 PMCID: PMC8848130 DOI: 10.1016/j.sjbs.2021.10.049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/09/2021] [Accepted: 10/18/2021] [Indexed: 10/28/2022] Open
Abstract
In this study, the combined effect of temperature (60 to 80 °C) time (10 to 15 min.) and pH (3 to 6) was employed on the anti-oxidant potential (1,1-diphenyl-2-picrylhydrazyl-radical scavenging activity-DPPH-RSA, total phenolic content-TPC, and total flavonoid content-TFC) of wild bush Indian honey from high altitudes of Kashmir Valley by using response surface methodology (RSM). The statistical analysis showed that all the process variables had a substantial effect on the responses related to DPPH-RSA, TFC, and TPC, all of which increased as temperature and time increased. With an increase in pH, the antioxidant activity of wild bush honey was significantly decreased. The heat treatment of honey at high temperature (80 °C) was found to be more efficacious than at 70 and 60 °C, respectively. The findings showed that at higher temperature, browning pigments were formed which enhanced considerably the antioxidant activity of honey.
Collapse
Affiliation(s)
- Gulzar Ahmad Nayik
- Department of Food Science & Technology, Govt. Degree College Shopian, 192303, J&K, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, Longowal-148106, Distt. Sangrur, Punjab, India
| | - Beenish Zohra
- Department of Nutrition & Dietetics, Sharda University, Greater Noida, UP 201310, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science & Technology, Awantipora, Pulwama 192122, J&K, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly, UP 244001, India
| | - Sami Al Obaid
- Department of Botany & Microbiology, College of Science, King Saud University, PO Box-2455, Riyadh 11451, Saudi Arabia
| | - Otilia Bobis
- Department of Beekeeping and Sericulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| |
Collapse
|
21
|
Roy VC, Shiran Chamika WA, Park JS, Ho TC, Khan F, Kim YM, Chun BS. Preparation of bio-functional surimi gel incorporation of fish oil and green tea extracts: Physico-chemical activities, in-vitro digestibility, and bacteriostatic properties. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108402] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
22
|
Complexation of transition metals by chelators added during mashing and impact on beer stability. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
23
|
GULDAS M, ZIYANOK-DEMIRTAS S, SAHAN Y, YILDIZ E, GURBUZ O. Antioxidant and anti-diabetic properties of Spirulina platensis produced in Turkey. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23920] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
24
|
Takeda Y, Tamura K, Jamsransuren D, Matsuda S, Ogawa H. Severe Acute Respiratory Syndrome Coronavirus-2 Inactivation Activity of the Polyphenol-Rich Tea Leaf Extract with Concentrated Theaflavins and Other Virucidal Catechins. Molecules 2021; 26:molecules26164803. [PMID: 34443390 PMCID: PMC8402090 DOI: 10.3390/molecules26164803] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/27/2021] [Accepted: 08/05/2021] [Indexed: 12/23/2022] Open
Abstract
Since severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is producing a large number of infections and deaths globally, the development of supportive and auxiliary treatments is attracting increasing attention. Here, we evaluated SARS-CoV-2-inactivation activity of the polyphenol-rich tea leaf extract TY-1 containing concentrated theaflavins and other virucidal catechins. The TY-1 was mixed with SARS-CoV-2 solution, and its virucidal activity was evaluated. To evaluate the inhibition activity of TY-1 in SARS-CoV-2 infection, TY-1 was co-added with SARS-CoV-2 into cell culture media. After 1 h of incubation, the cell culture medium was replaced, and the cells were further incubated in the absence of TY-1. The viral titers were then evaluated. To evaluate the impacts of TY-1 on viral proteins and genome, TY-1-treated SARS-CoV-2 structural proteins and viral RNA were analyzed using western blotting and real-time RT-PCR, respectively. TY-1 showed time- and concentration-dependent virucidal activity. TY-1 inhibited SARS-CoV-2 infection of cells. The results of western blotting and real-time RT-PCR suggested that TY-1 induced structural change in the S2 subunit of the S protein and viral genome destruction, respectively. Our findings provided basic insights in vitro into the possible value of TY-1 as a virucidal agent, which could enhance the current SARS-CoV-2 control measures.
Collapse
Affiliation(s)
- Yohei Takeda
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan;
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan; (K.T.); (D.J.); (S.M.)
| | - Kyohei Tamura
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan; (K.T.); (D.J.); (S.M.)
| | - Dulamjav Jamsransuren
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan; (K.T.); (D.J.); (S.M.)
| | - Sachiko Matsuda
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan; (K.T.); (D.J.); (S.M.)
| | - Haruko Ogawa
- Department of Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, 2-11 Inada, Obihiro 080-8555, Japan; (K.T.); (D.J.); (S.M.)
- Correspondence: ; Tel.: +81-155-49-5893
| |
Collapse
|
25
|
Chen YH, Chuah WC, Chye FY. Effect of drying on physicochemical and functional properties of stingless bee honey. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yien Hui Chen
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
| | - Wei Chean Chuah
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
| | - Fook Yee Chye
- Faculty of Food Science and Nutrition Universiti Malaysia Sabah, Jalan UMS Kota Kinabalu Malaysia
| |
Collapse
|
26
|
The SARS-CoV-2-Inactivating Activity of Hydroxytyrosol-Rich Aqueous Olive Pulp Extract (HIDROX ®) and Its Use as a Virucidal Cream for Topical Application. Viruses 2021; 13:v13020232. [PMID: 33540713 PMCID: PMC7913061 DOI: 10.3390/v13020232] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 12/15/2022] Open
Abstract
The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has spread globally. Although measures to control SARS-CoV-2, namely, vaccination, medication, and chemical disinfectants are being investigated, there is an increase in the demand for auxiliary antiviral approaches using natural compounds. Here we have focused on hydroxytyrosol (HT)-rich aqueous olive pulp extract (HIDROX®) and evaluated its SARS-CoV-2-inactivating activity in vitro. We showed that the HIDROX solution exhibits time- and concentration-dependent SARS-CoV-2-inactivating activities, and that HIDROX has more potent virucidal activity than pure HT. The evaluation of the mechanism of action suggested that both HIDROX and HT induced structural changes in SARS-CoV-2, which changed the molecular weight of the spike proteins. Even though the spike protein is highly glycosylated, this change was induced regardless of the glycosylation status. In addition, HIDROX or HT treatment disrupted the viral genome. Moreover, the HIDROX-containing cream applied on film showed time- and concentration-dependent SARS-CoV-2-inactivating activities. Thus, the HIDROX-containing cream can be applied topically as an antiviral hand cream. Our findings suggest that HIDROX contributes to improving SARS-CoV-2 control measures.
Collapse
|
27
|
Makarewicz M, Drożdż I, Tarko T, Duda-Chodak A. The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota. Antioxidants (Basel) 2021; 10:188. [PMID: 33525629 PMCID: PMC7911950 DOI: 10.3390/antiox10020188] [Citation(s) in RCA: 109] [Impact Index Per Article: 36.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/15/2021] [Accepted: 01/25/2021] [Indexed: 02/07/2023] Open
Abstract
This review presents the comprehensive knowledge about the bidirectional relationship between polyphenols and the gut microbiome. The first part is related to polyphenols' impacts on various microorganisms, especially bacteria, and their influence on intestinal pathogens. The research data on the mechanisms of polyphenol action were collected together and organized. The impact of various polyphenols groups on intestinal bacteria both on the whole "microbiota" and on particular species, including probiotics, are presented. Moreover, the impact of polyphenols present in food (bound to the matrix) was compared with the purified polyphenols (such as in dietary supplements) as well as polyphenols in the form of derivatives (such as glycosides) with those in the form of aglycones. The second part of the paper discusses in detail the mechanisms (pathways) and the role of bacterial biotransformation of the most important groups of polyphenols, including the production of bioactive metabolites with a significant impact on the human organism (both positive and negative).
Collapse
Affiliation(s)
| | | | | | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (M.M.); (I.D.); (T.T.)
| |
Collapse
|
28
|
Combined effect of microbial transglutaminase and ethanolic coconut husk extract on the gel properties and in-vitro digestibility of spotted golden goatfish (Parupeneus heptacanthus) surimi gel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106107] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
29
|
Rios-Villa KA, Bhattacharya M, La EH, Barile D, Bornhorst GM. Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion. Food Funct 2020; 11:7661-7680. [DOI: 10.1039/d0fo00177e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.
Collapse
Affiliation(s)
- Karen A. Rios-Villa
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
| | | | - Ellia H. La
- Foods for Health Institute
- University of California at Davis
- Davis
- USA
| | - Daniela Barile
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Foods for Health Institute
| | - Gail M. Bornhorst
- Department of Food Science and Technology
- University of California at Davis
- Davis
- USA
- Department of Biological and Agricultural Engineering
| |
Collapse
|
30
|
Jiang L, Yanase E, Mori T, Kurata K, Toyama M, Tsuchiya A, Yamauchi K, Mitsunaga T, Iwahashi H, Takahashi J. Relationship between flavonoid structure and reactive oxygen species generation upon ultraviolet and X-ray irradiation. J Photochem Photobiol A Chem 2019. [DOI: 10.1016/j.jphotochem.2019.112044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
31
|
Dong Z, Li J, Chen L, Wang S, Liu Q, Shao T. Using proteomics to decipher the effect of tissue damage on the fate of red clover proteins during ensiling. Anim Feed Sci Technol 2019. [DOI: 10.1016/j.anifeedsci.2019.114271] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
32
|
Tannic acid as a precipitating agent of human plasma proteins. Eur J Pharm Sci 2019; 138:105018. [PMID: 31369859 DOI: 10.1016/j.ejps.2019.105018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 07/16/2019] [Accepted: 07/27/2019] [Indexed: 02/08/2023]
|
33
|
Lewkowski O, Mureșan CI, Dobritzsch D, Fuszard M, Erler S. The Effect of Diet on the Composition and Stability of Proteins Secreted by Honey Bees in Honey. INSECTS 2019; 10:E282. [PMID: 31480801 PMCID: PMC6780080 DOI: 10.3390/insects10090282] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 01/10/2023]
Abstract
Honey proteins are essential bee nutrients and antimicrobials that protect honey from microbial spoilage. The majority of the honey proteome includes bee-secreted peptides and proteins, produced in specialised glands; however, bees need to forage actively for nitrogen sources and other basic elements of protein synthesis. Nectar and pollen of different origins can vary significantly in their nutritional composition and other compounds such as plant secondary metabolites. Worker bees producing and ripening honey from nectar might therefore need to adjust protein secretions depending on the quality and specific contents of the starting material. Here, we assessed the impact of different food sources (sugar solutions with different additives) on honey proteome composition and stability, using controlled cage experiments. Honey-like products generated from sugar solution with or without additional protein, or plant secondary metabolites, differed neither in protein quality nor in protein quantity among samples. Storage for 4 weeks prevented protein degradation in most cases, without differences between food sources. The honey-like product proteome included several major royal jelly proteins, alpha-glucosidase and glucose oxidase. As none of the feeding regimes resulted in different protein profiles, we can conclude that worker bees may secrete a constant amount of each bee-specific protein into honey to preserve this highly valuable hive product.
Collapse
Affiliation(s)
- Oleg Lewkowski
- Institut für Biologie, Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Hoher Weg 8, 06120 Halle (Saale), Germany.
| | - Carmen I Mureșan
- Institutul de Științele Vieții "Regele Mihai I al României", Nutriție moleculară (Genomică și Proteomică), Universitatea de Științe Agricole și Medicină Veterinară, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dirk Dobritzsch
- Proteinzentrum Charles Tanford, Core Facility-Proteomic Mass Spectrometry, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
- Institut für Biochemie und Biotechnologie, Pflanzenbiochemie, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
| | - Matthew Fuszard
- Proteinzentrum Charles Tanford, Core Facility-Proteomic Mass Spectrometry, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
- Zentrum für Medizinische Grundlagenforschung (ZMG), Medizinische Fakultät der Martin-Luther-Universität Halle-Wittenberg, Ernst-Grube-Str. 40, 06120 Halle (Saale), Germany
| | - Silvio Erler
- Institut für Biologie, Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Hoher Weg 8, 06120 Halle (Saale), Germany.
| |
Collapse
|
34
|
Kostić AŽ, Milinčić DD, Gašić UM, Nedić N, Stanojević SP, Tešić ŽL, Pešić MB. Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.011] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
35
|
Hydrophobic Interactions Drive Binding between Vascular Endothelial Growth Factor-A (VEGFA) and Polyphenolic Inhibitors. Molecules 2019; 24:molecules24152785. [PMID: 31370204 PMCID: PMC6695681 DOI: 10.3390/molecules24152785] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 11/21/2022] Open
Abstract
Some polyphenols have been shown to inhibit, at physiological levels, the VEGF-induced VEGF receptor-2 signaling that causes angiogenesis, allegedly by direct interaction with VEGF and reducing the binding to its receptor VEGFR2. Surface plasmon resonance was used to measure the parameters of binding between VEGF and polyphenols as well as the nature of the interactions by assessing the effect of physico-chemical changes in the solution. CD spectrometry was used to determine any change in the secondary structure of the protein upon binding. The kinetic parameters (ka, kd, and KD) that characterise the binding to VEGF were measured for both inhibitor and non-inhibitor polyphenolic molecules. The effect of changes in the physico-chemical conditions of the solution where the binding occurred indicated that the nature of the interactions between VEGF and EGCG was predominantly of a hydrophobic nature. CD studies suggested that a change in the secondary structure of the protein occurred upon binding. Direct interaction and binding between VEGF and polyphenol molecules acting as inhibitors of the signaling of VEGFR2 has been measured for the first time. The binding between VEGF and EGCG seemed to be based on hydrophobic interactions and caused a change in the secondary structure of the protein.
Collapse
|
36
|
Martinez-Gonzalez AI, Díaz-Sánchez ÁG, de la Rosa LA, Bustos-Jaimes I, Alvarez-Parrilla E. Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR). SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 206:437-447. [PMID: 30172871 DOI: 10.1016/j.saa.2018.08.057] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 08/14/2018] [Accepted: 08/27/2018] [Indexed: 05/22/2023]
Abstract
Flavonoids are recognized to regulate animals' food digestion processes trough interaction with digestive enzymes. The binding capacity of hesperetin (HES), luteolin (LUT), quercetin (QUE), catechin (CAT) and rutin (RUT) with pancreatic α-amylase were evaluated, using UV-Vis spectroscopy, fluorescence and molecular docking. Using p-nitrophenyl-α-d-maltopentoside (pNPG5) as substrate analog, LUT showed the best inhibitory capacity, even better than that of the positive control, acarbose (ACA). A mixed-type inhibition was observed for HES, LUT and QUE, a competitive-type for ACA, while no inhibition was observed with CAT and RUT. In agreement with kinetic results, α-amylase presented a higher affinity for LUT, when analyzed by fluorescence quenching. The binding of flavonoids to amylase followed a static mechanism, where the binding of one flavonoid per enzyme molecule was observed. Docking analysis showed that flavonoids bound near to enzyme active site, while ACA bound in another site behind the catalytic triad. Extrinsic fluorescence analysis, together with docking analysis pointed out that hydrophobic interactions regulated the flavonoid-α-amylase interactions. The present study provides evidence to understand the relationship of flavonoids structure with their inhibition mechanism.
Collapse
Affiliation(s)
- A I Martinez-Gonzalez
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico
| | - Á G Díaz-Sánchez
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico.
| | - L A de la Rosa
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico.
| | - I Bustos-Jaimes
- Departamento de Bioquímica, Facultad de Medicina, Universidad Nacional Autónoma de México, México D.F. 04510, Mexico.
| | - E Alvarez-Parrilla
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez 32310, Mexico.
| |
Collapse
|
37
|
Identification of Ubiquinones in Honey: A New View on Their Potential Contribution to Honey's Antioxidant State. Molecules 2018; 23:molecules23123067. [PMID: 30477104 PMCID: PMC6320810 DOI: 10.3390/molecules23123067] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 11/21/2018] [Accepted: 11/21/2018] [Indexed: 11/17/2022] Open
Abstract
Honey is composed of macromolecules arranged into multicomponent colloidal particles dispersed in a supersaturated sugar solution. The core part of colloidal particles in honey is made up of high-molecular weight protein-polyphenol complexes. We designed a multi-step extraction process to gain better insight into the phenolic compounds strongly bound to proteins in honey. Honeys were sequentially extracted by solvents of reduced polarities and the extraction process was monitored by LC-ESI-MS/MS. Unexpectedly, the results revealed ubiquinone-like compounds that partitioned to both, soluble supernatants and protein-bound insoluble residues from which they were released after the pronase-digestion of proteins. The accurate mass measurement and MS/MS fragmentation patterns using UPHLC-MS/MS coupled to quadrupole orbitrap confirmed their identification as ubiquinones. Distribution of ubiquinone-bound proteins was further investigated by the fractionation of honey protein-polyphenol complexes by size-exclusion chromatography followed by LC-ESI-MS analysis. Mass spectra revealed the presence of ubiquinones (UQs) in fractions of high polyphenol to protein ratio. The dominant mass peaks observed in these fractions were identified as UQ-3, UQ-5, and UQ-7. Since the quinone group of UQs is involved in redox reaction, we discuss the possibility that UQs may contribute to the antioxidant/proxidant activity of these complexes.
Collapse
|
38
|
Chen C, Chen G, Wan P, Chen D, Zhu T, Hu B, Sun Y, Zeng X. Characterization of Bovine Serum Albumin and (-)-Epigallocatechin Gallate/3,4- O-Dicaffeoylquinic Acid/Tannic Acid Layer by Layer Assembled Microcapsule for Protecting Immunoglobulin G in Stomach Digestion and Release in Small Intestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11141-11150. [PMID: 30277397 DOI: 10.1021/acs.jafc.8b04381] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The protein-polyphenol layer by layer (LbL) assembled polymer composite microcapsule is a considerable delivery system that can be used to improve the bioactive stability and effectiveness of natural compounds in various applications. In the present study, three kinds of polyphenols were loaded in the sequence of (-)-epigallocatechin gallate (EGCG), 3,4- O-dicaffeoylquinic acid (3,4-diCQA), and tannin acid (TA) to prepare a BSA-polyphenol LbL membrane. The composition of IgG-(BSA-EGCG/3,4-diCQA/TA) n microcapsules and their stability and releasing ability in the gastrointestinal tract were evaluated. In addition, by binding of these three kinds of polyphenols to BSA, the thermal denaturation temperature and ordered secondary structure of the BSA-polyphenol microcapsules were increased, and the time of scavenging activity on 2,2'-azinobis(3-ethylbenzothiazolin-6-sulfonic acid) free radicals was significantly prolonged. These findings suggest that (BSA-EGCG/3,4-diCQA/TA) n microcapsules can not only protect IgG in food processing and stomach digestion but also release it in the small intestinal tract for bioactive delivery.
Collapse
Affiliation(s)
- Chunxu Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , Anhui , People's Republic of China
| | - Guijie Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Peng Wan
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Dan Chen
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Tao Zhu
- National Laboratory of Solid State Microstructures and Department of Physics, Collaborative Innovation Center of Advanced Microstructures , Nanjing University , Nanjing 210093 , People's Republic of China
| | - Bing Hu
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Yi Sun
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| | - Xiaoxiong Zeng
- College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , Jiangsu , People's Republic of China
| |
Collapse
|
39
|
Brito E, Silva A, Falé PLV, Pacheco R, Serralheiro A, Haris PI, Ascensão L, Serralheiro ML. Serum Albumin Modulates the Bioactivity of Rosmarinic Acid. J Med Food 2018; 21:801-807. [PMID: 29431576 DOI: 10.1089/jmf.2017.0086] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Rosmarinic acid (RA) is a phenolic compound with biological activity. The objective of the present study was to investigate whether this compound kept its biological activity in the presence of proteins. For this purpose, bovine serum albumin (BSA) was used as a model protein, and the capacity of the RA to inhibit acetylcholinesterase (AChE) and affect antioxidant activity was evaluated in the absence and presence of BSA. A mixture of phenolic compounds containing RA, obtained from a medicinal plant was added to this study. The AChE inhibitory activity of RA was reduced by ∼57% in the presence of BSA, while the antioxidant activity increased. These results lead to the investigation of the effect of RA on the BSA structure using Fourier transform infrared spectroscopy (FTIR). At 37°C and higher temperatures, RA caused a decrease in the temperature modifications on the protein structure. Furthermore, FTIR and native-gel analysis revealed that protein aggregation/precipitation, induced by temperature, was reduced in the presence of RA. The novelty of the present work resides in the study of the enzyme inhibitory activity and antioxidant capacity of polyphenols, such as RA, in the presence of a protein. The findings highlight the need to consider the presence of proteins when assessing biological activities of polyphenols in vitro and that enzyme inhibitory activity may be decreased, while the antioxidant capacity remains or even increases.
Collapse
Affiliation(s)
- Elsa Brito
- 1 Center of Chemistry and Biochemistry, Faculty of Science, University of Lisbon, Campo Grande, Lisbon , Portugal
| | - André Silva
- 1 Center of Chemistry and Biochemistry, Faculty of Science, University of Lisbon, Campo Grande, Lisbon , Portugal
| | - Pedro Luis Vieira Falé
- 1 Center of Chemistry and Biochemistry, Faculty of Science, University of Lisbon, Campo Grande, Lisbon , Portugal
- 2 Department of Chemistry and Biochemistry, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
- 3 BioISI-Biosystems and Integrative Sciences Institute, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
| | - Rita Pacheco
- 1 Center of Chemistry and Biochemistry, Faculty of Science, University of Lisbon, Campo Grande, Lisbon , Portugal
- 3 BioISI-Biosystems and Integrative Sciences Institute, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
- 4 Department of Chemical Engineering, High Institute of Engineering of Lisbon (ISEL) , Lisbon, Portugal
| | | | - Parvez I Haris
- 6 Faculty of Health and Life Sciences, De Montfort University , Leicester, United Kingdom
| | - Lia Ascensão
- 7 Center for Environmental and Marine Studies, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
| | - Maria Luísa Serralheiro
- 1 Center of Chemistry and Biochemistry, Faculty of Science, University of Lisbon, Campo Grande, Lisbon , Portugal
- 2 Department of Chemistry and Biochemistry, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
- 3 BioISI-Biosystems and Integrative Sciences Institute, Faculty of Science, University of Lisbon , Campo Grande, Lisbon, Portugal
| |
Collapse
|
40
|
Domínguez-Avila JA, Wall-Medrano A, Velderrain-Rodríguez GR, Chen CYO, Salazar-López NJ, Robles-Sánchez M, González-Aguilar GA. Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds. Food Funct 2018; 8:15-38. [PMID: 28074953 DOI: 10.1039/c6fo01475e] [Citation(s) in RCA: 111] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The positive health effects of phenolic compounds (PCs) have been extensively reported in the literature. An understanding of their bioaccessibility and bioavailability is essential for the elucidation of their health benefits. Before reaching circulation and exerting bioactions in target tissues, numerous interactions take place before and during digestion with either the plant or host's macromolecules that directly impact the organism and modulate their own bioaccessibility and bioavailability. The present work is focused on the gastrointestinal (GI) interactions that are relevant to the absorption and metabolism of PCs and how these interactions impact their pharmacokinetic profiles. Non-digestible cell wall components (fiber) interact intimately with PCs and delay their absorption in the small intestine, instead carrying them to the large intestine. PCs not bound to fiber interact with digestible nutrients in the bolus where they interfere with the digestion and absorption of proteins, carbohydrates, lipids, cholesterol, bile salts and micronutrients through the inhibition of digestive enzymes and enterocyte transporters and the disruption of micelle formation. PCs internalized by enterocytes may reach circulation (through transcellular or paracellular transport), be effluxed back into the lumen (P-glycoprotein, P-gp) or be metabolized by phase I and phase II enzymes. Some PCs can inhibit P-gp or phase I/II enzymes, which can potentially lead to drug-nutrient interactions. The absorption and pharmacokinetic parameters are modified by all of the interactions within the digestive tract and by the presence of other PCs. Undesirable interactions have promoted the development of nanotechnological approaches to promote the bioaccessibility, bioavailability, and bioefficacy of PCs.
Collapse
Affiliation(s)
- J Abraham Domínguez-Avila
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6. C.P. 83304, Hermosillo, Sonora, Mexico.
| | - Abraham Wall-Medrano
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, CP 32310, Cd. Juárez, Chihuahua, Mexico.
| | - Gustavo R Velderrain-Rodríguez
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6. C.P. 83304, Hermosillo, Sonora, Mexico.
| | - C-Y Oliver Chen
- Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, Massachusetts 02111, USA.
| | - Norma Julieta Salazar-López
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N Col. Centro, C.P. 83000, Hermosillo, Sonora, Mexico.
| | - Maribel Robles-Sánchez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N Col. Centro, C.P. 83000, Hermosillo, Sonora, Mexico.
| | - Gustavo A González-Aguilar
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km 0.6. C.P. 83304, Hermosillo, Sonora, Mexico.
| |
Collapse
|
41
|
Perez-Gregorio MR, Simal-Gandara J. A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality. Curr Pharm Des 2018; 23:2742-2753. [PMID: 28155599 DOI: 10.2174/1381612823666170202112530] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 01/31/2017] [Indexed: 01/03/2023]
Abstract
BACKGROUND Interest in protein-phenol interactions in biological systems has grown substantially in recent decades. METHODS The interest has focused largely on food systems in response to reports on the prominent roles of phenolic compounds in nutrition and health. RESULTS Phenolic compounds can have both favourable and adverse nutritional effects. Polyphenols are widely known for their antioxidant, anti-inflammatory, anticancer and antiaging properties; however, they have also been ascribed anti-nutritional effects resulting from interactions with some proteins and enzymes. Interactions between proteins and polyphenols can additionally influence food quality by altering some physical-chemical and sensory properties of foods. These effects may be useful to develop new products in food science and technology provided the nature of physical-chemical interactions between proteins and phenols is accurately elucidated. In this paper, we review the different possible modes of interaction between selected food proteins and phenolic compounds. CONCLUSION Existing knowledge on the mechanisms behind polyphenol-protein reactions, the structures of the resulting products and their potential uses is reviewed.
Collapse
Affiliation(s)
- Maria Rosa Perez-Gregorio
- Departamento de Quimica e Bioquimica, Faculdade de Ciências da Universidade do Porto, Rua Campo Alegre 687, Porto, Portugal
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| |
Collapse
|
42
|
Benbettaïeb N, Karbowiak T, Debeaufort F. Bioactive edible films for food applications:Influence of the bioactive compounds on film structure and properties. Crit Rev Food Sci Nutr 2017; 59:1137-1153. [DOI: 10.1080/10408398.2017.1393384] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Nasreddine Benbettaïeb
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| | - Frédéric Debeaufort
- IUT Dijon-Auxerre, Dpt Bio Engineering, BP 17867, F-21078, Dijon, France
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A02.102. F-21000 Dijon, France
| |
Collapse
|
43
|
Miguel MG, Antunes MD, Faleiro ML. Honey as a Complementary Medicine. INTEGRATIVE MEDICINE INSIGHTS 2017; 12:1178633717702869. [PMID: 28469409 PMCID: PMC5406168 DOI: 10.1177/1178633717702869] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Accepted: 02/19/2017] [Indexed: 12/13/2022]
Abstract
The beneficial effects of honey on human health have long been recognized. Today, many of those positive effects have been studied to elucidate its mode of action. This review briefly summarizes the best studied features of honey, highlighting it as an appealing alternative medicine. In these reports, the health benefits of honey range from antioxidant, immunomodulatory, and anti-inflammatory activity to anticancer action, metabolic and cardiovascular benefits, prebiotic properties, human pathogen control, and antiviral activity. These studies also support that the honey's biological activity is mainly dependent on its floral or geographic origin. In addition, some promising synergies between honey and antibiotics have been found, as well as some antiviral properties that require further investigation. Altogether, these studies show that honey is effectively a nutraceutical foodstuff.
Collapse
Affiliation(s)
- MG Miguel
- MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| | - MD Antunes
- MeditBio, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
- CEOT, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| | - ML Faleiro
- CBMR, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| |
Collapse
|
44
|
Leyva-Daniel DE, Escobedo-Avellaneda Z, Villalobos-Castillejos F, Alamilla-Beltrán L, Welti-Chanes J. Effect of high hydrostatic pressure applied to a Mexican honey to increase its microbiological and functional quality. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.01.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
45
|
Hart EH, Onime LA, Davies TE, Morphew RM, Kingston-Smith AH. The effects of PPO activity on the proteome of ingested red clover and implications for improving the nutrition of grazing cattle. J Proteomics 2016; 141:67-76. [PMID: 27109346 PMCID: PMC4881418 DOI: 10.1016/j.jprot.2016.04.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/24/2016] [Accepted: 04/15/2016] [Indexed: 12/16/2022]
Abstract
UNLABELLED Increasing the rumen-stable protein content of feed would lead to improved nitrogen utilisation in cattle, and less nitrogenous waste. Red clover (Trifolium pratense L.) is a high protein ruminant feed containing high polyphenol oxidase (PPO) activity. PPO mediated protein-quinone binding has been linked to protecting plant proteins from proteolysis. To explore the mechanism underlying the effect of PPO on protein protection in fresh forage feeds, proteomic components of feed down-boli produced from wild-type red clover and a low PPO mutant, at point of ingestion and after 4h in vitro incubation with rumen inoculum were analysed. Significant differences in proteomic profiles between wild-type and mutant red clover were determined after 4h incubation, with over 50% less spots in mutant than wild-type proteomes, indicating decreased proteolysis in the latter. Protein identifications revealed preferentially retained proteins localised within the chloroplast, suggesting that PPO mediated protection in the wild-type operates due to the proximity of target proteins to the enzyme and substrates, either diffusing into this compartment from the vacuole or are present in the chloroplast. This increased understanding of protein targets of PPO indicates that wider exploitation of the trait could contribute to increased protein use efficiency in grazing cattle. BIOLOGICAL SIGNIFICANCE One of the main challenges for sustainable livestock farming is improving capture of dietary nitrogen by ruminants. Typically up to 70% of ingested protein-N is excreted representing a loss of productivity potential and a serious environmental problem in terms of nitrogenous pollution of lands and water. Identification of key characteristics of rumen-protected protein will deliver target traits for selection in forage breeding programmes. The chloroplastic enzyme PPO catalyzes the oxidation of phenols to quinones, which react with protein. Little is currently known about the intracellular protein targets of the products of PPO activity or the mechanism underlying protein complexing, including whether there is any specificity to the reaction. Here we have determined significant differences in the proteomes of freshly ingested down boli corresponding to the presence or absence of active PPO. These results show that in the presence of PPO the forage protein is less amenable to proteolysis and provide the novel information that the protected proteins are putatively chloroplastically located. These data also contribute to a growing evidence base that a chloroplastic PPO substrate exists in red clover in addition to the currently known vacuolar substrates.
Collapse
Affiliation(s)
- E H Hart
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Penglais, Aberystwyth SY23 3FG, UK
| | - L A Onime
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Penglais, Aberystwyth SY23 3FG, UK
| | - T E Davies
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Penglais, Aberystwyth SY23 3FG, UK
| | - R M Morphew
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Penglais, Aberystwyth SY23 3FG, UK
| | - A H Kingston-Smith
- Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Penglais, Aberystwyth SY23 3FG, UK.
| |
Collapse
|