Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach

Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment

Seedless barberry fruit is one of the important horticultural products of Iran, which has health benefits due to great amounts of phenolic compounds, flavonoids, and antioxidant activity. However, fresh barberry fruit has a short shelf life even at cold storage, mainly due to high water content and thin skin that leads to fungal decay and high postharvest loss. We examined the effectiveness of the postharvest ultrasonic technology on the quality preservation and nutritional value of fresh seedless barberry fruit and their decay reduction during cold storage. Experimental treatments were the time and temperature of ultrasound (US) and included: (1) control, fruit without US, (2) 5 min US at 20°C, (3) 5 min US at 30°C, (4) 5 min US at 40°C, (5) 10 min US at 20°C, (6) 10 min US at 30°C, (7) 10 min US at 40°C, (8) 15 min US at 20°C, (9) 15 min US at 30°C, and (10) 15 min US at 40°C. After applying the treatments, the fruits were sealed in polyethylene bags and stored at 4 ± 1°C for 20 days. The results showed that all US treatments had higher titratable acidity, antioxidant activity, phenol content, and vitamin C content than the control. However, the highest titratable acidity and antioxidant activity values were obtained in US treatments at 40°C and 30°C for 15 min. Also, US treatment significantly reduced the total soluble solids, decay percentage, and microbial load of fresh barberry fruit. As the US treatment temperature increased from 20°C to 40°C, the decay and microbial load of fruit significantly decreased. In conclusion, this study proved the potential application of the US for preserving the quality of fresh seedless barberry fruit, and the most optimal US temperature and its application time was 40°C for 15 min.

Further slowing down of hydrolysis of amylose heated with black soybean extract by treating with nitrite under gastric conditions

Black soybean (BSB), which contains cyanidin-3-O-glucoside (C3G) and procyanidins, is cooked with rice in Japan. The color of the cooked rice is purplish red due to the binding of C3G and reddish oxidation products of procyanidins. These components can slowdown pancreatin-induced hydrolysis of amylose more significantly than the hydrolysis of amylopectin, and can react with nitrous acid in the stomach. This manuscript deals with the effects of nitrous acid on pancreatin-induced hydrolysis of amylose heated with BSB extract. The hydrolysis of amylose heated with BSB extract was slow, and the slowdown was due to the binding of C3G/its degradation products and degradation products of procyanidins. The amylose hydrolysis was slowed down further by treating with nitrite under gastric conditions. The further slowdown was discussed to be due to the binding of the products, which were formed by the reaction of procyanidins with nitrous acid, to amylose. In the products, dinitroprocyanidins were included. In this way, the digestibility of amylose heated with BSB extract can be slowed down further by reacting with nitrous acid in the stomach.

Nitration of Flavonoids and Tocopherols as Potential Modulators of Nitrosative Stress—A Study Based on Their Conformational Structures and Energy Content

Vitamin E and dietary flavonoids are natural substances with antioxidant and anti-inflammatory activities, showing little or no side effects. Fruit and vegetable diets based on flavonoids and vitamin E provide a benefit to hypertensive subjects by regulating blood pressure. However, the exact mechanism of their anti-inflammatory properties has not been chemically explained. It has been proposed that their anti-oxidant and anti-inflammatory properties may be related to their ability to scavenge free radicals. We here describe the chemical considerations that flavonoids and tocopherols required to act as potential scavengers of the •NO2 radical, a key radical in the cellular oxidative process. Moreover, we provide a theoretical study of the energy content of the nitrated compounds in the different possible positions. With this analysis, it was predicted that five flavonoids from different families (quercetin (flavanol), naringenin (flavanone), luteolin (flavone), catechin (flavanol) and aurantinidin (anthocyanin)) and three tocopherols (β-, γ-, and δ-tocopherol, but not α-tocopherol) could act as potential scavengers of the harmful •NO2 radical. These results may help to explain their beneficial effect on cardiovascular health through its antioxidant role. To validate our theoretical considerations, we also examined uric acid, a well-known •NO2-scavenger. We hope this study could help to elucidate the potential scavenging activity of other dietary antioxidants.

Design of an In Vitro Model to Screen the Chemical Reactivity Induced by Polyphenols and Vitamins during Digestion: An Application to Processed Meat

Processed meats’ nutritional quality may be enhanced by bioactive vegetable molecules, by preventing the synthesis of nitrosamines from N-nitrosation, and harmful aldehydes from lipid oxidation, through their reformulation. Both reactions occur during digestion. The precise effect of these molecules during processed meats’ digestion must be deepened to wisely select the most efficient vegetable compounds. The aim of this study was to design an in vitro experimental method, allowing to foresee polyphenols and vitamins’ effects on the chemical reactivity linked to processed meats’ digestion. The method measured the modulation of end products formation (specific nitroso-tryptophan and thiobarbituric acid reactive substances (TBARS)), by differential UV-visible spectrophotometry, according to the presence or not of phenolic compounds (chlorogenic acid, rutin, naringin, naringenin) or vitamins (ascorbic acid and trolox). The reactional medium was supported by an oil in water emulsion mimicking the physico-chemical environment of the gastric compartment. The model was optimized to uphold the reactions in a stable and simplified model featuring processed meat composition. Rutin, chlorogenic acid, naringin, and naringenin significantly inhibited lipid oxidation. N-nitrosation was inhibited by the presence of lipids and ascorbate. This methodology paves the way for an accurate selection of molecules within the framework of processed meat products reformulation.

Secondary Formation of Aromatic Nitroderivatives of Environmental Concern: Photonitration Processes Triggered by the Photolysis of Nitrate and Nitrite Ions in Aqueous Solution

Aromatic nitroderivatives are compounds of considerable environmental concern, because some of them are phytotoxic (especially the nitrophenols, and particularly 2,4-dinitrophenol), others are mutagenic and potentially carcinogenic (e.g., the nitroderivatives of polycyclic aromatic hydrocarbons, such as 1-nitropyrene), and all of them absorb sunlight as components of the brown carbon. The latter has the potential to affect the climatic feedback of atmospheric aerosols. Most nitroderivatives are secondarily formed in the environment and, among their possible formation processes, photonitration upon irradiation of nitrate or nitrite is an important pathway that has periodically gained considerable attention. However, photonitration triggered by nitrate and nitrite is a very complex process, because the two ionic species under irradiation produce a wide range of nitrating agents (such as •NO2, HNO2, HOONO, and H2OONO+), which are affected by pH and the presence of organic compounds and, in turn, deeply affect the nitration of aromatic precursors. Moreover, aromatic substrates can highly differ in their reactivity towards the various photogenerated species, thereby providing different behaviours towards photonitration. Despite the high complexity, it is possible to rationalise the different photonitration pathways in a coherent framework. In this context, this review paper has the goal of providing the reader with a guide on what to expect from the photonitration process under different conditions, how to study it, and how to determine which pathway(s) are prevailing in the formation of the observed nitroderivatives.

Number of galloyl moiety and intramolecular bonds in galloyl-based polyphenols affect their interaction with alpha-glucosidase

The inhibition of α-glucosidase by nine galloyl-based polyphenols with free and unfree galloyl moieties (GMs) was studied. The results show that the inhibitory activity increased with the free GM number increasing. For the compounds with unfree GMs, ellagic acid and hexahydroxydiphenoyl group contributed to the enzyme inhibition. Free GMs could bind not only with the active site of α-glucosidase (competitive inhibition character), but also with the non-active sites (uncompetitive one); however, the former binding interaction was stronger than the latter one. All polyphenols that had inhibitory effects quenched α-glucosidase fluorescence in a static mode through forming a polyphenol-enzyme complex. The number of amino acid residues involved in polyphenol-enzyme binding interactions (hydrogen bonding and π-conjugations) increased with the inhibitory activity increasing. Additionally, two polyphenols with 5 free GMs showing certain hypoglycemic effects in maltose-loading test suggests that GM may be an advisable functional factor for alleviation of type II diabetes symptoms.

Evidence for a role of nitric oxide in iron homeostasis in plants

Nitric oxide (NO), once regarded as a poisonous air pollutant, is now understood as a regulatory molecule essential for several biological functions in plants. In this review, we summarize NO generation in different plant organs and cellular compartments, and also discuss the role of NO in iron (Fe) homeostasis, particularly in Fe-deficient plants. Fe is one of the most limiting essential nutrient elements for plants. Plants often exhibit Fe deficiency symptoms despite sufficient tissue Fe concentrations. NO appears to not only up-regulate Fe uptake mechanisms but also makes Fe more bioavailable for metabolic functions. NO forms complexes with Fe, which can then be delivered into target cells/tissues. NO generated in plants can alleviate oxidative stress by regulating antioxidant defense processes, probably by improving functional Fe status and by inducing post-translational modifications in the enzymes/proteins involved in antioxidant defense responses. It is hypothesized that NO acts in cooperation with transcription factors such as bHLHs, FIT, and IRO to regulate the expression of enzymes and proteins essential for Fe homeostasis. However, further investigations are needed to disentangle the interaction of NO with intracellular target molecules that leads to enhanced internal Fe availability in plants.

Can Polyphenols be used as Natural Preservatives in Fermented Sausages?

This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period. Micrococcaceae counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of Pseudomonadaceae was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a*=14.5 and a*=13.2, respectively) and yellowness (b*=5.9 and b*=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a*=8.0 and b*=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.

Interactions of flavonoids with α-amylase and starch slowing down its digestion

Hydrophobic flavonoids can suppress starch digestion in the intestine by forming starch-flavonoid complexes.