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Abdul Raheem AK, Dhannoon BN. A Novel Deep Learning Model for Drug-drug Interactions. Curr Comput Aided Drug Des 2024; 20:666-672. [PMID: 38804324 DOI: 10.2174/0115734099265663230926064638] [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: 06/04/2023] [Revised: 07/29/2023] [Accepted: 08/16/2023] [Indexed: 05/29/2024]
Abstract
INTRODUCTION Drug-drug interactions (DDIs) can lead to adverse events and compromised treatment efficacy that emphasize the need for accurate prediction and understanding of these interactions. METHODS In this paper, we propose a novel approach for DDI prediction using two separate message-passing neural network (MPNN) models, each focused on one drug in a pair. By capturing the unique characteristics of each drug and their interactions, the proposed method aims to improve the accuracy of DDI prediction. The outputs of the individual MPNN models combine to integrate the information from both drugs and their molecular features. Evaluating the proposed method on a comprehensive dataset, we demonstrate its superior performance with an accuracy of 0.90, an area under the curve (AUC) of 0.99, and an F1-score of 0.80. These results highlight the effectiveness of the proposed approach in accurately identifying potential drugdrug interactions. RESULTS The use of two separate MPNN models offers a flexible framework for capturing drug characteristics and interactions, contributing to our understanding of DDIs. The findings of this study have significant implications for patient safety and personalized medicine, with the potential to optimize treatment outcomes by preventing adverse events. CONCLUSION Further research and validation on larger datasets and real-world scenarios are necessary to explore the generalizability and practicality of this approach.
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Affiliation(s)
- Ali K Abdul Raheem
- Department of Software, College of Information Technology, University of Babylon, Hillah, Babil, Iraq
- University of Warith Al-Anbiyaa, Karbala, Iraq
| | - Ban N Dhannoon
- Department of Computer Science, College of Science, Al-Nahrain University, Baghdad, Iraq
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2
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Guo S, Qi M, Li H, Cui Y, Qi C, Cheng G, Lv M, Zheng P, Liu J. The Protective Effect of Lycium Ruthenicum Murr Anthocyanins in Cr (VI)-Induced Mitophagy in DF-1 Cells. Life (Basel) 2022; 12:life12081115. [PMID: 35892917 PMCID: PMC9332502 DOI: 10.3390/life12081115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 11/20/2022] Open
Abstract
Cr (VI) is an extremely toxic environment and professional pollutant that seriously damages mitochondrial dysfunction when it enters a cell. Anthocyanins possess anti-oxidant, antiaging, and antifatigue properties. The regulatory effect of Lycium ruthenicum Murr anthocyanin (LRMA) on Cr (VI)-induced mitophagy in DF-1 cells was determined. The experimental design was divided into blank group, groups subjected to Cr (VI) and Cr (VI), and LRMA co-treatment groups. Cell viability was determined by the CCK-8 assay. Mitochondrial membrane potential (MMP) and reactive oxygen species (ROS) were assessed by flow cytometry and immunofluorescence. Mitophagy was monitored by ELISA and Western blot. Data showed that Cr (VI) caused the overexpression of autophagy-related proteins (LC3, Beclin-1) and reduced the expressions of autophagy protein p62 and TOMM20. Compared with the Cr (VI) group, the LRMA group showed considerably decreased mitochondrial damage and mitophagy. LRMA decreased the mitochondrial protein expression of PINK1 and Parkin’s transfer from the cytoplasm to mitochondria. LRMA may confer protective effects by reducing PINK1/Parkin-mediated mitophagy in Cr (VI)-induced DF-1 cell models.
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Affiliation(s)
- Shuhua Guo
- College of Veterinary Medicine, Shandong Agricultural University, Tai’an 271018, China; (S.G.); (G.C.); (M.L.)
| | - Mengzhu Qi
- Research Center for Animal Disease Control Engineering, Shandong Agricultural University, Tai’an 271018, China; (M.Q.); (Y.C.); (C.Q.)
| | - Hongyan Li
- Central Hospital of Tai’an City, Tai’an 271018, China;
| | - Yukun Cui
- Research Center for Animal Disease Control Engineering, Shandong Agricultural University, Tai’an 271018, China; (M.Q.); (Y.C.); (C.Q.)
| | - Changxi Qi
- Research Center for Animal Disease Control Engineering, Shandong Agricultural University, Tai’an 271018, China; (M.Q.); (Y.C.); (C.Q.)
| | - Guodong Cheng
- College of Veterinary Medicine, Shandong Agricultural University, Tai’an 271018, China; (S.G.); (G.C.); (M.L.)
| | - Meiyun Lv
- College of Veterinary Medicine, Shandong Agricultural University, Tai’an 271018, China; (S.G.); (G.C.); (M.L.)
| | - Pimiao Zheng
- Research Center for Animal Disease Control Engineering, Shandong Agricultural University, Tai’an 271018, China; (M.Q.); (Y.C.); (C.Q.)
- Correspondence: (P.Z.); (J.L.); Tel.: +86-538-8242478 (P.Z.); +86-538-8246287 (J.L.); Fax: +86-538-8241419 (P.Z.); +86-538-8241419 (J.L.)
| | - Jianzhu Liu
- College of Veterinary Medicine, Shandong Agricultural University, Tai’an 271018, China; (S.G.); (G.C.); (M.L.)
- Research Center for Animal Disease Control Engineering, Shandong Agricultural University, Tai’an 271018, China; (M.Q.); (Y.C.); (C.Q.)
- Correspondence: (P.Z.); (J.L.); Tel.: +86-538-8242478 (P.Z.); +86-538-8246287 (J.L.); Fax: +86-538-8241419 (P.Z.); +86-538-8241419 (J.L.)
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3
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Dai L, Zhong K, Ma Y, Cui X, Sun Y, Zhang A, Han G. Impact of the Acetaldehyde-Mediated Condensation on the Phenolic Composition and Antioxidant Activity of Vitis vinifera L. Cv. Merlot Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27092608. [PMID: 35565959 PMCID: PMC9105304 DOI: 10.3390/molecules27092608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/09/2022] [Accepted: 04/17/2022] [Indexed: 11/16/2022]
Abstract
Acetaldehyde is a critical reactant on modifying the phenolic profile during red wine aging, suggesting that the acetaldehyde-mediated condensation can be responsible for the variation of antioxidant activity during the aging of this beverage. The present study employs exogenous acetaldehyde at six levels of treatment (7.86 ± 0.10–259.02 ± 4.95 mg/L) before the bottle aging of Merlot wines to encourage phenolic modification. Acetaldehyde and antioxidant activity of wine were evaluated at 0, 15, 30, 45, 60 and 75 days of storage, while monomeric and polymeric phenolics were analyzed at 0, 30 and 75 days of storage. The loss of acetaldehyde was fitted to a first-order reaction model, the rate constant (k) demonstrated that different chemical reaction happened in wines containing a different initial acetaldehyde. The disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde could be divided into two phases, the antioxidant activity of wine did not alter significantly in the first phase, although most monomeric phenolics vanished, but the second phase would dramatically reduce the antioxidant activity of wine. Furthermore, a higher level of acetaldehyde could shorten the reaction time of the first phase. These results indicate that careful vinification handling aiming at controlling the acetaldehyde allows one to maintain prolonged biological activity during wine aging.
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Affiliation(s)
- Lingmin Dai
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ke Zhong
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yan Ma
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Xiaoqian Cui
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Yuhang Sun
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
| | - Ang Zhang
- Technology Centre of Qinhuangdao Customs, Qinhuangdao 066004, China;
| | - Guomin Han
- School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; (L.D.); (K.Z.); (Y.M.); (X.C.); (Y.S.)
- Correspondence:
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4
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WANG L, DU G, LIU P, WANG X, ZHAO P, ZHANG Q, LEI X, YUAN H, CHEN T, WANG X. Characterization of wine astringency contributed by acetaldehyde-mediated condensation between flavan-3-ols and grape skin/seeds polyphenol. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.85022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Lixia WANG
- Shaanxi Normal University, China; Shaanxi Xueqian Normal University, China
| | | | - Pei LIU
- Shaanxi Normal University, China
| | | | - Pengtao ZHAO
- Shaanxi Normal University, China; National Research & Development Center of Apple Processing Technology, China
| | | | | | | | | | - Xiaoyu WANG
- Shaanxi Normal University, China; National Research & Development Center of Apple Processing Technology, China
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5
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Grape (Vitis vinifera L. cv. País) Juices Obtained by Steam Extraction. Processes (Basel) 2021. [DOI: 10.3390/pr9091670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Vitis vinifera L. cv. País is an ancestral Chilean grape undervalued due to its undesirable oenological characteristics. In this study, steam extraction for the production of grape juice, a new product, according to our knowledge, is proposed as an alternative for the valorization of this fruit. The effect of the extraction time on the composition and antioxidant capacity of País grape juice obtained was evaluated, as well as the change in the phenolic profile during storage. The soluble solid values and total polyphenol and total anthocyanin content increased with the extraction time. However, a residence time of the juice in the extraction device higher than 10 min led to thermal degradation of anthocyanins and flavonols. The most abundant phenolic compound identified and quantified by HPLC-DAD in the País grape juice was cinnamic acid. The storage of juices had a greater effect on anthocyanin and flavonol losses than the residence time of the juice in the extraction device. The antioxidant capacity of juice measured by ABTS and ferric reducing power assays ranged from 3 to 5 mmol trolox/L and from 10 to 18 mM Fe2+/L, respectively. In summary, steam extraction is a viable method to produce País grape juice with antioxidant capacity.
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6
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Antiviral Activity of Vitis vinifera Leaf Extract against SARS-CoV-2 and HSV-1. Viruses 2021; 13:v13071263. [PMID: 34209556 PMCID: PMC8310055 DOI: 10.3390/v13071263] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/25/2021] [Accepted: 06/25/2021] [Indexed: 12/17/2022] Open
Abstract
Vitis vinifera represents an important and renowned source of compounds with significant biological activity. Wines and winery bioproducts, such as grape pomace, skins, and seeds, are rich in bioactive compounds against a wide range of human pathogens, including bacteria, fungi, and viruses. However, little is known about the biological properties of vine leaves. The aim of this study was the evaluation of phenolic composition and antiviral activity of Vitis vinifera leaf extract against two human viruses: the Herpes simplex virus type 1 (HSV-1) and the pandemic and currently widespread severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). About 40 phenolic compounds were identified in the extract by HPLC-MS/MS analysis: most of them were quercetin derivatives, others included derivatives of luteolin, kaempferol, apigenin, isorhamnetin, myricetin, chrysoeriol, biochanin, isookanin, and scutellarein. Leaf extract was able to inhibit both HSV-1 and SARS-CoV-2 replication in the early stages of infection by directly blocking the proteins enriched on the viral surface, at a very low concentration of 10 μg/mL. These results are very promising and highlight how natural extracts could be used in the design of antiviral drugs and the development of future vaccines.
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7
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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8
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Hu B, Chen L, Chen Y, Zhang Z, Wang X, Zhou B. Cyanidin-3-glucoside Regulates Osteoblast Differentiation via the ERK1/2 Signaling Pathway. ACS OMEGA 2021; 6:4759-4766. [PMID: 33644583 PMCID: PMC7905819 DOI: 10.1021/acsomega.0c05603] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 02/02/2021] [Indexed: 05/08/2023]
Abstract
Osteoporosis, characterized by a gradual decrease in the number of osteoblasts and a gradual increase in bone resorption of osteoclasts in bone tissue, is a global chronic disease, which severely impairs the quality of life of the elderly. Therefore, it is extremely urgent to study the prevention and treatment of osteoporosis. It has been reported that anthocyanins can regulate bone metabolism and prevent osteoporosis. Cyanidin-3-O-glucoside (C3G), the most common type of anthocyanin in nature, widely exists in a variety of vegetables and fruits. Although it has been shown that C3G has multiple effects on osteoclasts, its impact(s) and underlying mechanism(s) on osteoblasts are still not clear. Here, we evaluated the effect of C3G on cell proliferation and differentiation of osteoblasts (extracted from the hip joint of patients with osteoporosis) and MC3T3-E1 (a kind of osteoblast cell line from mice). We also test the ability of osteoblasts to mineralize after C3G treatment. To find the underlying mechanism of the above effects, we further evaluated the role of the ERK signaling pathway in C3G regulation of osteoblasts. The results showed that C3G treatment enhanced osteoblast proliferation rate, osteoblast mineralization points, the mRNA levels and protein expression levels of OC (osteocalcin), and the level of ERK phosphorylation, which could be blocked by pretreatment with ERK signaling pathway inhibitor. The above results not only indicate that the ERK pathway was involved in C3G regulation of osteoblast differentiation but also provide strong suggestive evidence that osteoblasts may be promising targets in preventive and therapeutic strategies for osteoporosis.
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Affiliation(s)
- Bosen Hu
- School
of Public Health, Shenyang Medical College, 146 North Huanghe Street, Shenyang, Liaoning 110034, China
| | - Lin Chen
- School
of Public Health, Shenyang Medical College, 146 North Huanghe Street, Shenyang, Liaoning 110034, China
| | - Yong Chen
- Central
Hospital Affiliated to Shenyang Medical College, 5 South 7th West Rd, Shenyang, Liaoning 110024, China
| | - Zhuo Zhang
- School
of Public Health, Shenyang Medical College, 146 North Huanghe Street, Shenyang, Liaoning 110034, China
| | - Xiaohong Wang
- School
of Public Health, Shenyang Medical College, 146 North Huanghe Street, Shenyang, Liaoning 110034, China
| | - Bo Zhou
- School
of Public Health, Shenyang Medical College, 146 North Huanghe Street, Shenyang, Liaoning 110034, China
- . Phone: +86-159-981-18508
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9
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Martini S, Tagliazucchi D, Minelli G, Lo Fiego DP. Influence of linseed and antioxidant-rich diets in pig nutrition on lipid oxidation during cooking and in vitro digestion of pork. Food Res Int 2020; 137:109528. [PMID: 33233160 DOI: 10.1016/j.foodres.2020.109528] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/25/2020] [Accepted: 07/08/2020] [Indexed: 11/18/2022]
Abstract
Enrichment of pig diets with polyunsaturated fatty acids (PUFA) is considered an emerging strategy to increase their intake in the human diet. However, PUFA are particularly vulnerable to oxidative reactions leading to the generation of toxic compounds. The aim of this study was to evaluate the effect of supplementation of pig diets with extruded linseed (L), either or not in combination with synthetic antioxidants (E, tocopheryl-acetate and selenium) or natural extracts (P, grape-skin and oregano), and basal diet (C, without linseed) on the oxidative stability in raw, grilled and in vitro digested pork. The diet supplementation with antioxidant-rich ingredients resulted in the accumulation of specific metabolites in meat. Actually, 11 different phenolic- and 6 tocopherol-derived metabolites were identified by UHPLC/HR-MS. These metabolites were potentially correlated with the reduction in the oxidative phenomena occurring during meat cooking and digestion. Specifically, 16% and 35% reduction in the amounts of lipid hydroperoxides and TBA-RS were assessed after cooking of meat from P diet, respect to the L diet. Diet supplementations with α-tocopheryl acetate and selenium reduced the oxidative reactions only during meat cooking. A significant reduction was attended at the end of in vitro digestion, showing about 24% and 34% hydroperoxides and TBA-RS concentration reductions, respectively, in P diet samples respect to the L ones. Thus, our study suggests that the appearance of phenolic metabolites in meat could be associated to a reduction in the oxidative phenomena during meat cooking and digestion.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Giovanna Minelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorisation (BIOGEST-SITEIA), University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy
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10
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Li L, Li Z, Wei Z, Yu W, Cui Y. Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines. RSC Adv 2020; 10:7108-7117. [PMID: 35493901 PMCID: PMC9049732 DOI: 10.1039/c9ra09846a] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Accepted: 02/04/2020] [Indexed: 11/26/2022] Open
Abstract
Tannin addition as an enological practice has been widely used in the winemaking process because of their ability of improving the aroma and sensory characteristics and stabilizing of color of red wine. In this study, hydrolysable, condensed tannins and their mixtures in different ratios were added into two Merlot wines to investigate their effect on the wine overall quality. The contents of 15 phenolic compounds were detected by HPLC-DAD, CIELAB color parameters were measured using a chromatic aberration meter, sensory evaluation was accomplished using the assessment standards established by the American Wine Association, and antioxidant activities were analyzed using DPPH and ABTS radical tests. The results indicated that adding tannins affected phenolic composition, contents and color of wine. The specific effects varied by tannins. Furthermore, tannin addition, especially the mixed tannins, improved the sensory qualities and antioxidant activities greatly. The mixed tannins added with a ratio of 1 : 1 between hydrolyzable and condensed tannins exhibited a better effect on both sensory qualities and antioxidant activities, and it could be recommended as an ideal tannin addition for wine quality improvement. The effect of tannin addition on the wine overall quality were investigated and an ideal tannin addition was recommended for wine quality improving.![]()
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Affiliation(s)
- Lingxi Li
- School of Functional Food and Wine
- Shenyang Pharmaceutical University
- Shenyang
- China
| | - Zhe Li
- China Resources Double-Crane Pharmaceutical Co., Ltd
- Beijing
- China
| | - Zongmin Wei
- School of Traditional Chinese Materia Medica
- Shenyang Pharmaceutical University
- Shenyang
- China
| | - Weichao Yu
- School of Pharmacy
- Shenyang Pharmaceutical University
- Shenyang
- China
| | - Yan Cui
- School of Pharmacy
- Shenyang Pharmaceutical University
- Shenyang
- China
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11
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Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation. Food Res Int 2019; 123:440-449. [DOI: 10.1016/j.foodres.2019.04.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/17/2019] [Accepted: 04/23/2019] [Indexed: 12/25/2022]
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12
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Li J, Zhang S, Zhang M, Sun B. Novel approach for extraction of grape skin antioxidants by accelerated solvent extraction: Box-Behnken design optimization. Journal of Food Science and Technology 2019; 56:4879-4890. [PMID: 31741512 DOI: 10.1007/s13197-019-03958-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2019] [Accepted: 07/15/2019] [Indexed: 01/12/2023]
Abstract
Grape skin can be considered as an excellent and inexpensive source of polyphenol antioxidant compounds. A high-efficiency accelerated solvent extraction (ASE) method was developed for antioxidant polyphenols from grape skin. A three-factors three-level Box-Behnken design by response surface methodology was employed for optimization of extraction parameters in terms of total phenolic content, total anthocyanins content and antioxidant activity. The optimized condition was ethanol concentration of 48.80%, temperature of 50.79 °C and extraction time of 14.82 min. Under these conditions, the highest yields of polyphenol, the total phenolic content (15.24 mg GAE/g), total anthocyanins content (346.68 mg CGE/100 g) in grape skin, were obtained with significant antioxidant properties by DPPH, ABTS and FRAP assays. Moreover, the extracts from various grape skins by ASE, possessed ten main antioxidant polyphenols with the highest concentration of p-hydroxybenzoic acid and malvidin-3-O-glucoside. Compared with conventional solvent extraction, ASE extracted more amounts of polyphenols, exhibited more extraction level with shorter time and higher reproducibility.
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Affiliation(s)
- Jing Li
- 1School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Shuting Zhang
- 2School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Minna Zhang
- 1School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Baoshan Sun
- 2School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China.,3Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal
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13
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Ding T, Li T, Li J. Virtual screening for quorum-sensing inhibitors of Pseudomonas fluorescens P07 from a food-derived compound database. J Appl Microbiol 2019; 127:763-777. [PMID: 31125995 DOI: 10.1111/jam.14333] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 05/09/2019] [Accepted: 05/18/2019] [Indexed: 01/15/2023]
Abstract
AIMS Pseudomonas fluorescens are important psychrotrophic food spoilage bacteria that are frequently detected in dairy, meat and aquatic products. Quorum sensing (QS) is an intercellular communication and gene regulation mechanism that enables bacteria to monitor their cell densities and regulate a variety of physiological processes. Hence, targeting the bacterial QS system might be a feasible approach to improve food quality and safety by regulating the spoilage caused by P. fluorescens. METHODS AND RESULTS In this study, we screened a food-derived three-dimensional (3D) compound database to search for potential QS inhibitors (QSIs) with higher security. The 3D structures of LuxI- and LuxR-type proteins of P. fluorescens P07 were used as targets to screen for QSIs. A total of 25 compounds with high docking scores were tested for their anti-QS activities by indicator strains. The results show that 19 compounds possessed anti-QS activities. Among them, (+)-catechin had the strongest anti-QS activity. The results show that (+)-catechin significantly inhibited the production of extracellular enzymes, swimming motility, biofilm formation, acyl-homoserine lactones and extracellular polymeric substances (EPSs) of P. fluorescens P07. The inhibitory mechanism of (+)-catechin on the QS system of P. fluorescens P07 was discussed in the context of molecular docking analysis and real-time quantitative PCR (RT-qPCR). CONCLUSIONS Virtual screening was useful in finding novel QSIs with high security of P. fluorescens P07 from a food-derived 3D compound database. The high hit rate suggested that foods are rich sources of QSIs, and have great potential for exploration. SIGNIFICANCE AND IMPACT OF THE STUDY The modelled LuxI- and LuxR-type proteins could be used as targets to discover P. fluorescens P07 QSIs. (+)-catechin, (-)-epicatechin, propyl gallate, hesperidin and lycopene which were identified as potent QSIs, and may be applied in food preservation and biofilm elimination.
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Affiliation(s)
- T Ding
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - T Li
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University), Ministry of Education, Dalian, Liaoning, China
| | - J Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China.,College of Food Science and Technology, Bohai University, Jinzhou,, Liaoning, China.,Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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Dangles O, Fenger JA. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules 2018; 23:molecules23081970. [PMID: 30087225 PMCID: PMC6222895 DOI: 10.3390/molecules23081970] [Citation(s) in RCA: 138] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/22/2018] [Accepted: 07/31/2018] [Indexed: 11/29/2022] Open
Abstract
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
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