1
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Amin FM, Harunari E, Oku N, Igarashi Y. Herbidomicins, two pairs of polyketide tautomers produced by an actinomycete of the genus Herbidospora. J Antibiot (Tokyo) 2024:10.1038/s41429-024-00760-0. [PMID: 38987640 DOI: 10.1038/s41429-024-00760-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 06/24/2024] [Accepted: 06/24/2024] [Indexed: 07/12/2024]
Abstract
Herbidospora is one of the underexplored actinomycete genera from which only a limited number of secondary metabolites are reported. In our continuing investigation on less explored actinomycetes, a liquid culture of Herbidospora sp. RD 11066 was found to contain unknown metabolites that had no match in our in-house UV database. Chromatographic separation and following structural analysis using NMR and MS identified these metabolites to be chromanone and chromene derivatives, which were respectively composed of an inseparable mixture of two isomeric forms. The former polyketides, designated to be herbidomicins A1 (1) and A2 (2), are positional isomers in terms of a methyl substituent on an aromatic ring that mutually interconvert by acetal exchange by two phenolic hydroxy groups. The latter pair, herbidomicins B1 (3) and B2 (4), is Z/E-isomers regarding an enol ether double bond. Herbidomicins 1-4 were weakly antifungal against a dermatophytic fungus Trichophyton rubrum and were moderately cytotoxic against murine leukemia P388 cells.
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Affiliation(s)
- Feffiana M Amin
- Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
| | - Enjuro Harunari
- Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
| | - Naoya Oku
- Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan
| | - Yasuhiro Igarashi
- Biotechnology Research Center and Department of Biotechnology, Toyama Prefectural University, 5180 Kurokawa, Imizu, Toyama, 939-0398, Japan.
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2
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Haq MA, Nazir M, Jabeen G, Jabeen N, Naz S, Nawaz H, Xu J. Inhibitory effect of polyphenols from sumac, pomegranate and Indian almond on urease producing bacteria and jack bean urease activity. Int J Biol Macromol 2024; 276:133735. [PMID: 38986980 DOI: 10.1016/j.ijbiomac.2024.133735] [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: 12/15/2023] [Revised: 05/27/2024] [Accepted: 07/06/2024] [Indexed: 07/12/2024]
Abstract
Urinary tract infection caused by Klebsiella, Proteus and Streptococcus is a urease dependent process, hence treatment of these infections by antibacterial compounds lies in inhibition of their virulence factors. The crude methanolic extracts derived from sumac fruit, pomegranate peel and Indian almond leaves were separated into anthocyanin and non-anthocyanin fractions using solid phase cartridges. The inhibitory effect of these fractions was determined on the growth of urease producing species and jack bean urease activity. Known compounds in the fractions were also docked with ureases of different biological origins viz. K. pneumoniae (PDB ID: 8HCN), K. aerogenes (PDB ID: 2KAU), Helicobacter pylori (PDB ID:8HC1)and Canavalia ensiformis (jack bean) (PDB ID: 3LA4) to determine their binding affinities and interaction with the enzyme. All the fractions showed significant inhibition growth for P. mirabilis, S. epidermidis and K.pneumoniae. Among the samples, sumac showed greatest inhibition against all (MIC 6-25 mg.mL-1) while among the fractions, anthocyanin was found to be most active (MIC 6-12 mg/mL). Likewise, all fractions inhibited urease with lowest ICs50 shown by sumac fractions (21-116 μg.mL-1). Out of 39 compounds docked, 27 showed interaction with movable flaps and/or active site of ureases which explains their mode of inhibition.
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Affiliation(s)
- Muhammad Abdul Haq
- Department of Food Science & Technology, University of Karachi, 75270, Pakistan.
| | - Mudassir Nazir
- Department of Food Science & Technology, University of Karachi, 75270, Pakistan
| | - Gul Jabeen
- Department of Microbiology, University of Karachi, 75270, Pakistan
| | - Nusrat Jabeen
- Department of Microbiology, University of Karachi, 75270, Pakistan.
| | - Shahina Naz
- Department of Food Science & Technology, University of Karachi, 75270, Pakistan.
| | - Haq Nawaz
- Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Changjiangxi Road, Huaian 223300, Jiangsu, PR China.
| | - Jiaxing Xu
- Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, School of Chemistry and Chemical Engineering, Huaiyin Normal University, Changjiangxi Road, Huaian 223300, Jiangsu, PR China.
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3
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Klinger E, Salminen H, Bause K, Weiss J. Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions. Food Chem 2024; 459:140385. [PMID: 39024886 DOI: 10.1016/j.foodchem.2024.140385] [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: 03/26/2024] [Revised: 06/07/2024] [Accepted: 07/05/2024] [Indexed: 07/20/2024]
Abstract
The food industry is actively investigating the stability of natural red pigments to replace artificial food colorants from all food applications in the near future. In this study, the stability of coloring extracts from chokeberry, grape, hibiscus, and purple sweet potato was investigated in ω-3 fatty acid-rich flaxseed oil-in-water emulsion during storage. The red color of the oil-in-water emulsions faded within 4 days, indicating that the anthocyanin extracts were susceptible to lipid oxidation reactions of the ω-3 fatty acids. The color stability varied between all used extract sources: The chokeberry (degradation constant k = 19.6 h-1) and grape (k = 15.2 h-1) extracts showed similar degradation kinetics, whereas purple sweet potato extract (k = 10.7 h-1) degraded significantly slower, and hibiscus extract (k = 110.2 h-1) significantly faster. The differences can be explained by the different anthocyanins contained in the plant extract, especially by the proportion of acylated anthocyanins.
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Affiliation(s)
- Evelyn Klinger
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Hanna Salminen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Karola Bause
- GNT Europa GmbH, 52072 Aachen, Kackertstrasse 22, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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Wu L, Zhang Y, Prejanò M, Marino T, Russo N, Tao Y, Li Y. Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations. Food Res Int 2024; 188:114510. [PMID: 38823887 DOI: 10.1016/j.foodres.2024.114510] [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: 12/21/2023] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The aim of this study was to explore the copigmentation effect of gallic acid on red wine color and to dissect its mechanism at the molecular level. Three-dimensional studies, e.g., in model wine, in real wine and in silico, and multiple indicators, e.g., color, spectrum, thermodynamics and phenolic dynamics, were employed. The results showed that gallic acid significantly enhanced the color quality and stability of red wine. Physico-chemical interactions and chemical transformations should be the most likely mechanism, and physico-chemical interactions are also a prerequisite for chemical transformations. QM calculations of the physico-chemical interactions proved that the binding between gallic acid and malvidin-3-O-glucoside is a spontaneous exothermic reaction driven by hydrogen bonding and dispersion forces. The sugar moiety of malvidin-3-O-glucoside and the phenolic hydroxyl groups of gallic acid affect the formation of hydrogen bonds, while the dispersion interaction was related to the stacking of the molecular skeleton.
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Affiliation(s)
- Lulu Wu
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yu Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Tiziana Marino
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, Italy
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Minning, Ningxia 750104, China.
| | - Yunkui Li
- College of Enology, Northwest A&F University, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Minning, Ningxia 750104, China.
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Altomare A, Baron G, Cambiaghi G, Ferrario G, Zoanni B, Della Vedova L, Fumagalli GM, D’Alessandro S, Parapini S, Vittorio S, Vistoli G, Riso P, Carini M, Delbue S, Aldini G. Screening of M pro Protease (SARS-CoV-2) Covalent Inhibitors from an Anthocyanin-Rich Blueberry Extract Using an HRMS-Based Analytical Platform. Molecules 2024; 29:2702. [PMID: 38893578 PMCID: PMC11173886 DOI: 10.3390/molecules29112702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024] Open
Abstract
BACKGROUND The viral main protease (Mpro) of SARS-CoV-2 has been recently proposed as a key target to inhibit virus replication in the host. Therefore, molecules that can bind the catalytic site of Mpro could be considered as potential drug candidates in the treatment of SARS-CoV-2 infections. Here we proposed the application of a state-of-the-art analytical platform which combines metabolomics and protein structure analysis to fish-out potential active compounds deriving from a natural matrix, i.e., a blueberry extract. METHODS The experiments focus on finding MS covalent inhibitors of Mpro that contain in their structure a catechol/pyrogallol moiety capable of binding to the nucleophilic amino acids of the enzyme's catalytic site. RESULTS Among the potential candidates identified, the delphinidin-3-glucoside showed the most promising results. Its antiviral activity has been confirmed in vitro on Vero E6 cells infected with SARS-CoV-2, showing a dose-dependent inhibitory effect almost comparable to the known Mpro inhibitor baicalin. The interaction of delphinidin-3-glucoside with the Mpro pocket observed was also evaluated by computational studies. CONCLUSIONS The HRMS analytical platform described proved to be effective in identifying compounds that covalently bind Mpro and are active in the inhibition of SARS-CoV-2 replication, such as delphinidin-3-glucoside.
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Affiliation(s)
- Alessandra Altomare
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Giovanna Baron
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Giulia Cambiaghi
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Giulio Ferrario
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Beatrice Zoanni
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Larissa Della Vedova
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | | | - Sarah D’Alessandro
- Department of Pharmacological and Biomolecular Sciences, Università degli Studi di Milano, Via Carlo Pascal 36, 20133 Milan, Italy;
| | - Silvia Parapini
- Department of Biomedical Sciences for Health, Università degli Studi di Milano, Via Carlo Pascal 36, 20133 Milan, Italy;
| | - Serena Vittorio
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Giulio Vistoli
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Patrizia Riso
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Luigi Mangiagalli 25, 20133 Milan, Italy;
| | - Marina Carini
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
| | - Serena Delbue
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via Carlo Pascal 36, 20133 Milan, Italy;
| | - Giancarlo Aldini
- Department of Pharmaceutical Sciences (DISFARM), Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy; (G.B.); (G.C.); (G.F.); (B.Z.); (L.D.V.); (S.V.); (G.V.); (M.C.); (G.A.)
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6
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Dangles O. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12356-12372. [PMID: 38804162 DOI: 10.1021/acs.jafc.4c01050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2024]
Abstract
Anthocyanins are polyphenolic O-glycosides widely responsible for the bright red, purple, and blue colors in the plant kingdom, including a great variety of fruits and vegetables. Hence, they have attracted considerable scientific and industrial interest as potential natural food colorings. However, individual anthocyanins are intrinsically reactive molecules combining electrophilic, nucleophilic, and electron-donating properties. This reactivity may be not only a source of color diversity with, for instance, the formation of new pigments upon winemaking and storage but also a cause of great color instability involving a combination of reversible and irreversible mechanisms (e.g., water addition, autoxidation) leading to colorless products. Hence, using anthocyanin-rich plant extracts as food colorings requires a deep understanding of these color-damaging mechanisms and, no less importantly, of the color-stabilizing mechanisms developed by plants, including π-stacking interactions (self-association, copigmentation), metal binding, and a combination of both. The potential of anthocyanins from deeply colored vegetables, typically acylated by hydroxycinnamic acid residues, will be emphasized in that respect. Moreover, food-grade biopolymers (proteins, polysaccharides) may provide suitable matrices for ready-to-use formulations of anthocyanins as food colorings. In this short review, the mechanisms of color loss and color stabilization are discussed as a function of anthocyanin structure and environment, and some challenges still ahead are outlined.
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Affiliation(s)
- Olivier Dangles
- Research Unit SQPOV, Avignon University, INRAE, 84000 Avignon, France
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7
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Rodríguez-Aguilar F, Ortega-Regules AE, Ramírez-Rodrigues MM. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid. Food Chem 2024; 440:138181. [PMID: 38118319 DOI: 10.1016/j.foodchem.2023.138181] [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: 09/06/2023] [Revised: 11/07/2023] [Accepted: 12/06/2023] [Indexed: 12/22/2023]
Abstract
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.0 or 0.02 g), and sucrose (0.0 or 5.0 g). HPLC-DAD-ESI-MS was conducted in extracts without additives and with the addition of CA (0.02 g) or sucrose (5.0 g), at 25, 50, or 70 °C for 15 min. CA-added extracts showed maximum TPC, MAA, TAC (DDPH and ABTS assays), and CD values, with the lowest HT values. Malvidin 3-O-galactoside and myricetin-O-hexoside were the predominant anthocyanin and non-anthocyanin polyphenols. Time, temperature, and solute influenced the optimized extraction of TPC, MAA, anthocyanins, TAC, CD, and HT.
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Affiliation(s)
- Fernanda Rodríguez-Aguilar
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Ana Eugenia Ortega-Regules
- Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Cholula, Puebla 72810, Mexico.
| | - Milena M Ramírez-Rodrigues
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
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Castangia I, Aroffu M, Fulgheri F, Abi Rached R, Corrias F, Sarais G, Bacchetta G, Argiolas F, Pinna MB, Murru M, Manca ML, Manconi M, Nácher A. From Field to Waste Valorization: A Preliminary Study Exploring the Impact of the Wine Supply Chain on the Phenolic Profile of Three Sardinian Pomace Extracts. Foods 2024; 13:1414. [PMID: 38731785 PMCID: PMC11083656 DOI: 10.3390/foods13091414] [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: 03/27/2024] [Revised: 04/30/2024] [Accepted: 05/01/2024] [Indexed: 05/13/2024] Open
Abstract
The winemaking process generates an annual global production of about 10 million tons of waste consisting of stalks, skin, and seeds. The possible reutilization of wine pomace is strictly linked to its chemical composition. In this preliminary study, three different Sardinian white grapes (Malvasia, Vermentino and Nasco) grown in the same area were evaluated through a whole wine production chain. To reduce environmental impact, all the grapes were treated following the integrated production practice (IPP) strategies. The adopted agronomic methods and the main physico-chemical parameters of the fresh fruits and musts were evaluated. A fully qualitative and quantitative characterization of the phenolic fraction of the pomace extracts was performed by HPLC-DAD after a post-winemaking process. Water and ethanol were utilized as green solvents in the extraction process. Additionally, the entire pomace post-winemaking process was carried out within the winery facilities to reduce energy loss and road transportation. The findings demonstrated that large amounts of beneficial polyphenols are present in pomace extracts, and that the type of grape used, agronomic practices, and winemaking method all influence the quantity and quality of the extracts. The polyphenol concentrations in the Vermentino (28,391.5 ± 7.0 mg/kg) and Malvasia pomace (11,316.3 ± 6.5 mg/kg) were found to be the highest and lowest, respectively.
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Affiliation(s)
- Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Matteo Aroffu
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Federica Fulgheri
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Rita Abi Rached
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Francesco Corrias
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Giorgia Sarais
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Gianluigi Bacchetta
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Francesca Argiolas
- Argiolas SpA|Via Roma, 28/30, 09040 Cagliari, Italy; (F.A.); (M.B.P.); (M.M.)
| | - Maria Barbara Pinna
- Argiolas SpA|Via Roma, 28/30, 09040 Cagliari, Italy; (F.A.); (M.B.P.); (M.M.)
| | - Mariano Murru
- Argiolas SpA|Via Roma, 28/30, 09040 Cagliari, Italy; (F.A.); (M.B.P.); (M.M.)
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Cagliari, Italy; (M.A.); (F.F.); (R.A.R.); (F.C.); (G.S.); (G.B.); (M.L.M.); (M.M.)
| | - Amparo Nácher
- Department of Pharmacy and Pharmaceutical Technology and Parasitology, University of Valencia, 46100 Valencia, Spain;
- Instituto Interuniversitario de Investigación de Reconocimiento Molecular y Desarrollo Tecnológico (IDM), Universitat Politècnica de València, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100 Valencia, Spain
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9
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Tindal RA, Jeffery DW, Muhlack RA. Nonlinearity and anthocyanin colour expression: A mathematical analysis of anthocyanin association kinetics and equilibria. Food Res Int 2024; 183:114195. [PMID: 38760130 DOI: 10.1016/j.foodres.2024.114195] [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: 10/30/2023] [Revised: 01/16/2024] [Accepted: 03/02/2024] [Indexed: 05/19/2024]
Abstract
Anthocyanins are polyphenolic compounds that provide pigmentation in plants as reflected by pH-dependent structural transformations between the red flavylium cation, purple quinonoidal base, blue quinonoidal anion, colourless hemiketal, and pale yellow chalcone species. Thermodynamically stable conditions of hydrated plant cell vacuoles in vivo correspond to the colourless hemiketal, yet anthocyanin colour expression appears in an important variety of hues within plant organs such as flowers and fruit. Moreover, anthocyanin colour from grape berries is significant in red winemaking processes as it plays a crucial role in determining red wine quality. Here, nonlinear ordinary differential equations were developed to represent the evolution in concentration of various anthocyanin species in both monomeric (chemically reactive) and self-associated (temporally stable) forms for the first time, and simulations were verified experimentally. Results indicated that under hydrating conditions, anthocyanin pigmentation is preserved by self-association interactions, based on pigmented monomeric anthocyanins experiencing colour loss whereas colour-stable self-associated anthocyanins increase in concentration nonlinearly over time. In particular, self-association of the flavylium cation and the quinonoidal base was shown to influence colour expression and stability within Geranium sylvaticum flower petals and Vitis vinifera grape skins. This study ultimately characterises fundamental mechanisms of anthocyanin stabilisation and generates a quantitative framework for anthocyanin-containing systems.
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Affiliation(s)
- Rachael A Tindal
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Richard A Muhlack
- Australian Research Council Training Centre for Innovative Wine Production and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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10
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Chávez BY, Paz JL, Gonzalez-Paz LA, Alvarado YJ, Contreras JS, Loroño-González MA. Theoretical Study of Cyanidin-Resveratrol Copigmentation by the Functional Density Theory. Molecules 2024; 29:2064. [PMID: 38731555 PMCID: PMC11085293 DOI: 10.3390/molecules29092064] [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: 03/03/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 05/13/2024] Open
Abstract
Anthocyanins are colored water-soluble plant pigments. Upon consumption, anthocyanins are quickly absorbed and can penetrate the blood-brain barrier (BBB). Research based on population studies suggests that including anthocyanin-rich sources in the diet lowers the risk of neurodegenerative diseases. The copigmentation caused by copigments is considered an effective way to stabilize anthocyanins against adverse environmental conditions. This is attributed to the covalent and noncovalent interactions between colored forms of anthocyanins (flavylium ions and quinoidal bases) and colorless or pale-yellow organic molecules (copigments). The present work carried out a theoretical study of the copigmentation process between cyanidin and resveratrol (CINRES). We used three levels of density functional theory: M06-2x/6-31g+(d,p) (d3bj); ωB97X-D/6-31+(d,p); APFD/6-31+(d,p), implemented in the Gaussian16W package. In a vacuum, the CINRES was found at a copigmentation distance of 3.54 Å between cyanidin and resveratrol. In water, a binding free energy ∆G was calculated, rendering -3.31, -1.68, and -6.91 kcal/mol, at M06-2x/6-31g+(d,p) (d3bj), ωB97X-D/6-31+(d,p), and APFD/6-31+(d,p) levels of theory, respectively. A time-dependent density functional theory (TD-DFT) was used to calculate the UV spectra of the complexes and then compared to its parent molecules, resulting in a lower energy gap at forming complexes. Excited states' properties were analyzed with the ωB97X-D functional. Finally, Shannon aromaticity indices were calculated and isosurfaces of non-covalent interactions were evaluated.
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Affiliation(s)
- Breyson Yaranga Chávez
- Departamento Académico de Fisicoquímica, Facultad de Química e Ingeniería Química, Universidad Nacional Mayor de San Marcos, Lima 15081, Peru
| | - José L. Paz
- Departamento Académico de Química Inorgánica, Facultad de Química e Ingeniería Química, Universidad Nacional Mayor de San Marcos, Lima 15081, Peru
| | - Lenin A. Gonzalez-Paz
- Instituto Venezolano de Investigaciones Científicas (IVIC), Centro de Biomedicina Molecular (CBM), Laboratorio de Biocomputación (LB), Maracaibo 4001, Zulia, República Bolivariana de Venezuela
| | - Ysaias J. Alvarado
- Instituto Venezolano de Investigaciones Científicas (IVIC), Centro de Biomedicina Molecular (CBM), Laboratorio de Biofísica Teórica y Experimental (LQBTE), Maracaibo 4001, Zulia, República Bolivariana de Venezuela
| | - Julio Santiago Contreras
- Departamento Académico de Química Orgánica, Facultad de Química e Ingeniería Química, Universidad Nacional Mayor de San Marcos, Lima 15081, Peru
| | - Marcos A. Loroño-González
- Departamento Académico de Fisicoquímica, Facultad de Química e Ingeniería Química, Universidad Nacional Mayor de San Marcos, Lima 15081, Peru
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11
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Saini RK, Khan MI, Shang X, Kumar V, Kumari V, Kesarwani A, Ko EY. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins-A Review. Foods 2024; 13:1227. [PMID: 38672900 PMCID: PMC11049351 DOI: 10.3390/foods13081227] [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: 03/01/2024] [Revised: 04/06/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
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Affiliation(s)
- Ramesh Kumar Saini
- School of Health Sciences and Technology, UPES, Dehradun 248007, Uttarakhand, India;
| | - Mohammad Imtiyaj Khan
- Biochemistry and Molecular Biology Lab, Department of Biotechnology, Gauhati University, Guwahati 781014, Assam, India;
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China;
| | - Vikas Kumar
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India;
| | - Varsha Kumari
- Department of Plant Breeding and Genetics, Sri Karan Narendra Agriculture University, Jobner, Jaipur 302001, Rajasthan, India;
| | - Amit Kesarwani
- Department of Agronomy, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar 263145, Uttarakhand, India;
| | - Eun-Young Ko
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
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12
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Huang K, Hu J, Li X, Sun J, Bai W. Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research. Food Chem 2024; 438:137990. [PMID: 37989024 DOI: 10.1016/j.foodchem.2023.137990] [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: 07/23/2023] [Revised: 11/08/2023] [Accepted: 11/11/2023] [Indexed: 11/23/2023]
Abstract
Pyranoanthocyanin (PACN) is a class of anthocyanin (ACN)-derived pigments found in aged red wines, which has certain advantages over the prototype ACN in terms of stability, and biological activity. However, the efficiency and yield of PACNs in the natural fermentation system are low. This article summarizes five frequently employed physical processing techniques that can accelerate the formation of PACN. From a mechanistic standpoint, these techniques can produce large amounts of active substances, further promoting the extracellular release of phenolics and the formation of some cofactors and PACNs' pyran rings. Precursor substances and environmental factors affecting PACN yields are also pointed out. It mainly included the parent ring substitution in ACNs, the type and quantity of glycosides, the electron donating ability and concentration of cofactors, etc. Thus, this article aims to provide an overview of the advancements in processing techniques, thereby facilitating their wider utilization in the food and beverage industry.
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Affiliation(s)
- Kuanchen Huang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Jun Hu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, China.
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13
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Seco A, Pereira AR, Camuenho A, Oliveira J, Dias R, Brás N, Basílio N, Parola AJ, Lima JC, de Freitas V, Pina F. Comparing the Chemistry of Malvidin-3- O-glucoside and Malvidin-3,5- O-diglucoside Networks: A Holistic Approach to the Acidic and Basic Paradigms with Implications in Biological Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7497-7510. [PMID: 38520401 PMCID: PMC10995998 DOI: 10.1021/acs.jafc.4c00552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 03/25/2024]
Abstract
The kinetics, thermodynamics, and degradation of malvidin mono- and diglucosides were studied following a holistic approach by extending to the basic medium. In acidic conditions, the reversible kinetics of the flavylium cation toward the equilibrium is controlled by the hydration and cis-trans isomerization steps, while in the basic medium, the OH- nucleophilic addition to the anionic quinoidal bases is the slowest step. There is a pH range (transition pHs), between the acidic and basic paradigms, that includes physiological pH (7.4), where degradation reactions occur faster, preventing the system from reaching the equilibrium. The transition pH of the diglucoside is narrower, and in contrast with the monoglucoside, there is no evidence for the formation of colored oligomers among the degradation products. Noteworthy, OH- addition in position 4 to form B42-, a kinetic product that decreases the overall equilibration rate, was observed only for the diglucoside.
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Affiliation(s)
- André Seco
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Rita Pereira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ambrósio Camuenho
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Joana Oliveira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ricardo Dias
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Natércia
F. Brás
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - A. Jorge Parola
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João C. Lima
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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14
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Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity. Food Funct 2024; 15:608-624. [PMID: 38099478 DOI: 10.1039/d3fo04494g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
This study evaluated the incorporation of two ingredients as a source of bioactive compounds: amaranth flour (AF) and grape pomace peels flour (GP) to improve the nutritional qualities and functional properties of a wheat bread, emphasising the revalorisation of agricultural residues from grape winemaking as an ethical and economically viable source of bioactive compounds. Specifically, wheat flour (WF) substitutions were carried out for the individual ingredients, replacing 20% WF (A20 bread) or 5% GP (GP5 bread) and a mixture of both ingredients 20% WF and 5% GP (A20GP5 bread), and the antioxidant potential of the breads was analysed. The effect of simulated gastrointestinal digestion (SGID) on the phenolic profile and antioxidant activity of the fortified breads was also investigated. The substitution of WF by AF or GP introduced several phenolic compounds, digestion increased the bioaccessibility of phenolic compounds and reshaped their phenolic composition profiles. The combined presence of AF and GP in the breads modified the phenolic compounds composition and improved their antioxidant activity after SGID. Interactions between the phenolic compounds and other AF components (possibly proteins) were observed, which could protect the phenols from degradation during SGID, allowing them to be released after SGID.
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Affiliation(s)
- Mariela Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET-Facultad de Ciencias Agrarias (FCA)-Universidad Nacional de Cuyo (IBAM-FCA-CONICET-UNCuyo); Almirante Brown 500, M5528AHB Chacras de Coria, Mendoza, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (CCT La Plata-CONICET, CICPBA, UNLP), 47 y 116 (1900), La Plata, Argentina.
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15
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Wang J, Zhao Y, Sun B, Yang Y, Wang S, Feng Z, Li J. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review. Food Res Int 2024; 176:113837. [PMID: 38163689 DOI: 10.1016/j.foodres.2023.113837] [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: 09/12/2023] [Revised: 11/21/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Under natural physiological conditions, anthocyanins can keep bright and stable color for a long time due to the relatively stable acid-base environment of plant vacuoles and the copigmentation from various copigment substances, such as polyphenols, nucleotides, metallic ions and other substances. Therefore, the copigmentation caused by copigments is considered an effective way to stabilize anthocyanins against adverse environmental conditions. This is attributed to the covalent and noncovalent interactions between colored forms of anthocyanins (flavylium ions and quinoidal bases) and colorless or pale yellow organic molecules (copigments). These interactions are usually manifested in both hyperchromic effect and bathochromic shifts. In addition to making anthocyanins more stable, the copigmentation also could make an important contribution to the diversification of their tone. Based on the molecular structure of anthocyanins, this review focuses on the interaction mode of auxochrome groups or copigments with anthocyanins and their effects on the chemical and color stability of anthocyanins.
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Affiliation(s)
- Jiadong Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yanqiao Zhao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China.
| | - Bing Sun
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Yutong Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Shaoping Wang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Zirui Feng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
| | - Jianying Li
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tian Jin 300134, China
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16
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Laitila JE, Tähtinen PT, Karonen M, Salminen JP. Red Wine Inspired Chemistry: Hemisynthesis of Procyanidin Analogs and Determination of Their Protein Precipitation Capacity, Octanol-Water Partition, and Stability in Phosphate-Buffered Saline. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19832-19844. [PMID: 38048420 PMCID: PMC10722540 DOI: 10.1021/acs.jafc.3c06467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 11/03/2023] [Accepted: 11/09/2023] [Indexed: 12/06/2023]
Abstract
Ten dimeric procyanidin (PC) analogs were hemisynthesized from catechin or epicatechin and from five different aldehydes using the same mechanism that produces the important acetaldehyde-mediated adducts of proanthocyanidins (PAs) and anthocyanins in red wine. Protein precipitation capacity (PPC), octanol-water partition coefficient (log P) and stability of the PC analogs were determined. The emphasis was on the PPC because it has been shown to correlate with anthelmintic activity against gastrointestinal nematodes in ruminants and with other beneficial bioactivities in animals, as well. The PPC of PC analogs was greatly improved compared to natural PC dimers, but the capacity was not as great as that of a PC trimer or epigallocatechin gallate. The log P of PC analogs varied from hydrophobic to hydrophilic depending on the intramolecular linkage. Great variation was observed in stabilities of PC analogs in phosphate buffered saline, and the mixtures of degradation products were characterized using high-resolution mass spectrometry.
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Affiliation(s)
| | | | - Maarit Karonen
- Department
of Chemistry, University of Turku, Turku, FI-20014, Finland
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17
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Kanner J. Food Polyphenols as Preventive Medicine. Antioxidants (Basel) 2023; 12:2103. [PMID: 38136222 PMCID: PMC10740609 DOI: 10.3390/antiox12122103] [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: 10/29/2023] [Revised: 12/04/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Reactive oxygen species (ROS) are the initiators in foods and in the stomach of oxidized dietary lipids, proteins, and lipid-oxidation end-products (ALEs), inducing in humans the development of several chronic diseases and cancer. Epidemiological, human clinical and animal studies supported the role of dietary polyphenols and derivatives in prevention of development of such chronic diseases. There is much evidence that polyphenols/derivatives at the right timing and concentration, which is critical, acts mostly in the aerobic stomach and generally in the gastrointestinal tract as reducing agents, scavengers of free radicals, trappers of reactive carbonyls, modulators of enzyme activity, generators of beneficial gut microbiota and effectors of cellular signaling. In the blood system, at low concentration, they act as generators of electrophiles and low concentration of H2O2, acting mostly as cellular signaling, activating the PI3K/Akt-mediated Nrf2/eNOS pathways and inhibiting the inflammatory transcription factor NF-κB, inducing the cells, organs and organism for eustress, adaptation and surviving.
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Affiliation(s)
- Joseph Kanner
- Department of Food Science, ARO, Volcani Center, Bet-Dagan 7505101, Israel; or
- Institute of Biochemistry, Food Science and Nutrtion, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 9190501, Israel
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18
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Silva IDM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NDA. Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins. Food Res Int 2023; 173:113426. [PMID: 37803763 DOI: 10.1016/j.foodres.2023.113426] [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: 02/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.
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Affiliation(s)
- Isabela de Morais Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Mauro Ramalho Silva
- Departament of Nutrition, Pontifical Catholic University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Rodinei Augusti
- Institute of Exact Science, University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Júlio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Minas Gerais, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Nathalia de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil.
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19
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Zhang L, Yao L, Zhao F, Yu A, Zhou Y, Wen Q, Wang J, Zheng T, Chen P. Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins. Adv Healthc Mater 2023; 12:e2300473. [PMID: 37537383 DOI: 10.1002/adhm.202300473] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/18/2023] [Indexed: 08/05/2023]
Abstract
Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.
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Affiliation(s)
- Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Liang Yao
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Feng Zhao
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Alice Yu
- Schulich School of Medicine and Dentistry, Western University, Ontario, N6A 3K7, Canada
| | - Yueru Zhou
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
| | - Qingmei Wen
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Jun Wang
- College of Biotechnology, Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, 212018, China
| | - Tao Zheng
- Guangzhou Institute of Energy Conversion, Chinese Academy of Sciences, Guangzhou, 510640, China
| | - Pu Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, Waterloo, Ontario, N2L3G1, Canada
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20
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Morata A, del Fresno JM, Gavahian M, Guamis B, Palomero F, López C. Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins. Antioxidants (Basel) 2023; 12:1746. [PMID: 37760049 PMCID: PMC10526052 DOI: 10.3390/antiox12091746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/03/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole grapes or bunches can be processed by High Hydrostatic Pressure (HHP), which causes poration of the skin cell walls and rapid diffusion of the anthocyanins into the pulp and seeds in a short treatment time (2-10 min), improving maceration. Grape juice with colloidal skin particles of less than 500 µm processed by Ultra-High Pressure Homogenization (UHPH) is nano-fragmented with high anthocyanin release. Anthocyanins can be rapidly extracted from skins using HHP and cell fragments using UHPH, releasing them and facilitating their diffusion into the liquid quickly. HHP and UHPH techniques are gentle and protective of sensitive molecules such as phenols, terpenes, and vitamins. Both techniques are non-thermal technologies with mild temperatures and residence times. Moreover, UHPH produces an intense inactivation of oxidative enzymes (PPOs), thus preserving the antioxidant activity of grape juices. Both technologies can be applied to juices or concentrates; in addition, HHP can be applied to grapes or bunches. This review provides detailed information on the main features of these novel techniques, their current status in anthocyanin extraction, and their effects on stability and process sustainability.
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Affiliation(s)
- Antonio Morata
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Juan Manuel del Fresno
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Buenaventura Guamis
- Centre d’Innovació, Recerca I Transferència en Tecnologia Dels Aliments (CIRTTA), TECNIO, XaRTA, Departament de Ciència Animal I Dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain;
| | - Felipe Palomero
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
| | - Carmen López
- enotecUPM, Department of Chemistry and Food Technology, ETSIAAB, Universidad Politécnica de Madrid, 28040 Madrid, Spain; (J.M.d.F.); (F.P.); (C.L.)
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21
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Chotechuang N, Di Gianvincenzo P, Chen CG, Nardi AN, Padró D, Boonla C, Ortore MG, D' Abramo M, Moya SE. A study of cyanidin/alginate complexation: Influence of pH in assembly and chiral properties. Carbohydr Polym 2023; 315:120957. [PMID: 37230610 DOI: 10.1016/j.carbpol.2023.120957] [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: 02/17/2023] [Revised: 04/19/2023] [Accepted: 04/23/2023] [Indexed: 05/27/2023]
Abstract
Cyanidin 3-O-glucoside (CND) is a frequently-used anthocyanin that has excellent antioxidant properties but a limited bioavailability in bloodstream. Complexation of CND with alginate can improve its therapeutic outcome. Here we have studied the complexation of CND with alginate under a range of pH values from 2.5 to 5. CND is positively charged at low pH, and becomes neutral, and then negatively charged as pH increases. CND/alginate complexation was studied by dynamic light scattering, transmission electron microscopy, small angle X-ray scattering, STEM, UV-Vis spectroscopy and circular dichroism (CD). CND/alginate complexes at pH 4.0 and 5.0 form chiral fibres with a fractal structure. At these pH values, CD spectra show very intense bands, which are inverted compared with free CND. Complexation at lower pH results in disordered polymer structures and CD spectra show the same features as for CND in solution. Molecular dynamics simulations suggest the formation of parallel CND dimers through complexation with alginate at pH 3.0, while at pH 4.0 CND dimers form in a cross like arrangement.
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Affiliation(s)
- Nattida Chotechuang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, 10330 Bangkok, Thailand; Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), Paseo Miramon 182 C, 20014 Donostia-San Sebastian, Spain
| | - Paolo Di Gianvincenzo
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), Paseo Miramon 182 C, 20014 Donostia-San Sebastian, Spain
| | - Cheng Giuseppe Chen
- Chemistry Department, "La Sapienza" University of Rome, P. le A. Moro 5, 00185 Rome, Italy
| | | | - Daniel Padró
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), Paseo Miramon 182 C, 20014 Donostia-San Sebastian, Spain
| | - Chanchai Boonla
- Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, 10330 Bangkok, Thailand
| | - Maria Grazia Ortore
- Department of Life and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, I-60130 Ancona, Italy
| | - Marco D' Abramo
- Chemistry Department, "La Sapienza" University of Rome, P. le A. Moro 5, 00185 Rome, Italy
| | - Sergio E Moya
- Center for Cooperative Research in Biomaterials (CIC biomaGUNE), Basque Research and Technology Alliance (BRTA), Paseo Miramon 182 C, 20014 Donostia-San Sebastian, Spain.
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22
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Sendri N, Singh S, Sharma B, Purohit R, Bhandari P. Effect of co-pigments on anthocyanins of Rhododendron arboreum and insights into interaction mechanism. Food Chem 2023; 426:136571. [PMID: 37331145 DOI: 10.1016/j.foodchem.2023.136571] [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: 02/07/2023] [Revised: 05/24/2023] [Accepted: 06/05/2023] [Indexed: 06/20/2023]
Abstract
The impact of intermolecular copigmentation between five phenolic acids, two flavonoid and three amino acids with R. arboreum anthocyanins (ANS) and its isolated cyanidin-3-O-monoglycosides were investigated through experimental and theoretical approach. On addition of different copigments, phenolic acid induced strong hyperchromic (0.26-0.55 nm) and bathochromic shift (6.6-14.2 nm). The color intensity and stability of ANS with, storage at 4 °C & 25 °C, sunlight, oxidation and heat were evaluated by chromaticity, anthocyanin content, kinetic and structural simulation analysis. The strongest copigmentation reaction was observed with narningin (NA) and also showed high thermostability and highest half-life i.e. 3.39 h-1.24 h at 90-160 °C. The cyanidin-3-O-monoglycosides were analysed for their copigmentation effect and observations revealed that NA displayed best copigmentation effect to cyanidin-3-O-arabinoside (B) followed by cyanidin-3-O-galactoside (A), and cyanidin-3-O-rhamnoside (C). Additionally, structural simulation and steered molecular dynamics insights NA is the most favourable co-pigment involving π-π stacking and H-bonding.
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Affiliation(s)
- Nitisha Sendri
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sarvpreet Singh
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Bhanu Sharma
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Rituraj Purohit
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pamita Bhandari
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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23
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Cheng Y, Chen X, Yang T, Wang Z, Chen Q, Zeng M, Qin F, Chen J, He Z. Effects of whey protein isolate and ferulic acid/phloridzin/naringin/cysteine on the thermal stability of mulberry anthocyanin extract at neutral pH. Food Chem 2023; 425:136494. [PMID: 37270886 DOI: 10.1016/j.foodchem.2023.136494] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
In this study, the effects of whey protein isolate (WPI) and four copigments, including ferulic acid (FA), phloridzin, naringin, and cysteine (Cys), on the thermal stability (80 °C/2h) of mulberry anthocyanin extract (MAE) pigment solution at pH 6.3 were studied. WPI addition or copigment (except for Cys) addition alone could protect anthocyanin from degradation to a certain degree, and FA exhibited the best effect among copigments. Compared with the MAE-WPI and MAE-FA binary systems, ΔE of the MAE-WPI-FA ternary system decreased by 20.9% and 21.1%, respectively, and the total anthocyanin degradation rate decreased by 38.0% and 39.3%, respectively, indicating the best stabilizing effect. Remarkably, interactions between anthocyanins and Cys, which generate four anthocyanin derivatives with 513-nm UV absorption during heat treatment, did not alter the color stability of MAE solution; however, they accelerated anthocyanin degradation. These results favor the combined use of multiple methods to stabilize anthocyanins at neutral conditions.
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Affiliation(s)
- Yong Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tian Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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24
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Giacosa S, Ferrero L, Paissoni MA, Río Segade S, Gerbi V, Rolle L. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface. Food Chem 2023; 424:136463. [PMID: 37269632 DOI: 10.1016/j.foodchem.2023.136463] [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: 11/15/2022] [Revised: 05/04/2023] [Accepted: 05/23/2023] [Indexed: 06/05/2023]
Abstract
The impact of seeds on anthocyanin extraction from skins was assessed on four Italian red winegrape varieties presenting different anthocyanin profile. Grape skins were macerated alone or in presence of seeds for ten days in model solutions. Aglianico, Nebbiolo, Primitivo, and Sangiovese cultivars showed differences in the anthocyanin extraction rate, content, and profile. The presence of seeds did not significantly affect the anthocyanin content and forms extracted from skins and kept into solution, but it generally led to an increase in the polymerization rate. For the first time, anthocyanins adsorbed on seed surface have been quantified after maceration. The amount of anthocyanins retained by seeds was less than 4 mg/kg berries and it seems variety-dependent, with a possible role of seeds number and weight. Individual anthocyanin forms were adsorbed mainly according to their abundance in the solution, but cinnamoyl-glucoside anthocyanin forms showed a higher affinity with seed surface.
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Affiliation(s)
- Simone Giacosa
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Lorenzo Ferrero
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Maria Alessandra Paissoni
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Susana Río Segade
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Vincenzo Gerbi
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
| | - Luca Rolle
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari. Corso Enotria 2/C, 12051 Alba, Italy.
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25
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Escobar-García JD, Prieto C, Pardo-Figuerez M, Lagaron JM. Dragon's Blood Sap Microencapsulation within Whey Protein Concentrate and Zein Using Electrospraying Assisted by Pressurized Gas Technology. Molecules 2023; 28:molecules28104137. [PMID: 37241878 DOI: 10.3390/molecules28104137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 05/12/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dragon's blood sap (DBS) obtained from the bark of Croton lechleri (Müll, Arg.) is a complex herbal remedy of pharmacological interest due to its high content in polyphenols, specifically proanthocyanidins. In this paper, electrospraying assisted by pressurized gas (EAPG) was first compared with freeze-drying to dry natural DBS. Secondly, EAPG was used for the first time to entrap natural DBS at room temperature into two different encapsulation matrices, i.e., whey protein concentrate (WPC) and zein (ZN), using different ratios of encapsulant material: bioactive compound, for instance 2:1 w/w and 1:1 w/w. The obtained particles were characterized in terms of morphology, total soluble polyphenolic content (TSP), antioxidant activity, and photo-oxidation stability during the 40 days of the experiment. Regarding the drying process, EAPG produced spherical particles with sizes of 11.38 ± 4.34 µm, whereas freeze-drying produced irregular particles with a broad particle size distribution. However, no significant differences were detected between DBS dried by EAPG or freeze-drying in TSP, antioxidant activity, and photo-oxidation stability, confirming that EAPG is a mild drying process suitable to dry sensitive bioactive compounds. Regarding the encapsulation process, the DBS encapsulated within the WPC produced smooth spherical microparticles, with average sizes of 11.28 ± 4.28 µm and 12.77 ± 4.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The DBS was also encapsulated into ZN producing rough spherical microparticles, with average sizes of 6.37 ± 1.67 µm and 7.58 ± 2.54 µm for ratios 1:1 w/w and 2:1 w/w, respectively. The TSP was not affected during the encapsulation process. However, a slight reduction in antioxidant activity measured by DPPH was observed during encapsulation. An accelerated photo-oxidation test under ultraviolet light confirmed that the encapsulated DBS showed an increased oxidative stability in comparison with the non-encapsulated DBS, with the stability being enhanced for the ratio of 2:1 w/w. Among the encapsulating materials and according to the ATR-FTIR results, ZN showed increased protection against UV light. The obtained results demonstrate the potential of EAPG technology in the drying or encapsulation of sensitive natural bioactive compounds in a continuous process available at an industrial scale, which could be an alternative to freeze-drying.
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Affiliation(s)
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Maria Pardo-Figuerez
- Research & Development Department, Bioinicia S.L. Calle Algepser 65, 46980 Paterna, Spain
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
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26
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Kampaengsri S, Chansaenpak K, Pewklang T, Muangsopa P, Ketudat Cairns JR, Lai RY, Kamkaew A. Quercetin Nanoparticle-Based Hypoxia-Responsive Probe for Cancer Detection. ACS APPLIED BIO MATERIALS 2023; 6:1546-1555. [PMID: 36921070 DOI: 10.1021/acsabm.2c01063] [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: 03/17/2023]
Abstract
In this study, we developed functional nanomaterials via a phenolic-enabled nanotechnology strategy for hypoxia detection employing quercetin (QCT), an abundant flavonoid, as a polyphenolic system. The nano form of QCT was stabilized by coating it with polyethylene glycol (PEG) before loading it with a flavylium dye (Flav) as a pH indicator. The nanosystem, Flav@QCT-PEG, collapsed when it was in an acidic environment, i.e., pH 5, leading to the release of Flav, which activated the fluorescent signal. Therefore, Flav@QCT-PEG was applied to detect hypoxic tumors, known to be acidic, and responded to hypoxic environments in a dose- and time-dependent manner.
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Affiliation(s)
- Sastiya Kampaengsri
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kantapat Chansaenpak
- National Nanotechnology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani 12120, Thailand
| | - Thitima Pewklang
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Prapassara Muangsopa
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - James R Ketudat Cairns
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.,Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Rung-Yi Lai
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.,Center for Biomolecular Structure, Function and Application, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Anyanee Kamkaew
- School of Chemistry, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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27
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Song B, Li H, Tian J, Zhang Y, Li Z, Wang J, Wang Y, Si X, Li B. Mechanism of sugar degradation product 5-hydroxymethylfurfural reducing the stability of anthocyanins. Food Chem 2023; 419:136067. [PMID: 37015166 DOI: 10.1016/j.foodchem.2023.136067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/15/2023] [Accepted: 03/26/2023] [Indexed: 03/30/2023]
Abstract
The coexistence of anthocyanin with the sugar degradation product 5-hydroxymethylfurfural (5-HMF) is inevitable during the processing and storage of anthocyanin-rich juices. It was determined from our study that lower concentrations of 5-HMF have little effect on the stability of Cyanidin-3-O-glucoside (C3G), and even cause a slight increase for a short period of time. As the concentration of 5-HMF increased, the retention of C3G decreased and the color of the solution changed from orange-red to purple-red. The reaction sites of 5-HMF and C3G in its hemiketal form were predicted by quantum chemical calculations in order to investigate the pathways of action of the two. The degradation mechanism of 5-HMF on anthocyanin was verified by Ultraviolet and Visible spectrophotometer and Ultra performance liquid chromatography-mass spectrometry. Therefore, this article provides further theoretical support for the study of the effect of furfural compounds, which are sugar degradation products, on the stability of anthocyanins.
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Affiliation(s)
- Baoge Song
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Haikun Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ye Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jiaxin Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yidi Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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28
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Yang P, Wang W, Xu Z, Rao L, Zhao L, Wang Y, Liao X. New insights into the pH dependence of anthocyanin-protein interactions by a case study of cyanidin-3-O-glucoside and bovine serum albumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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29
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Ou SJL, Fu AS, Liu MH. Impact of Starch-Rich Food Matrices on Black Rice Anthocyanin Accessibility and Carbohydrate Digestibility. Foods 2023; 12:foods12040880. [PMID: 36832955 PMCID: PMC9957438 DOI: 10.3390/foods12040880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/09/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Anthocyanins reduce starch digestibility via carbohydrase-inhibitory pathways, but food matrix effects during digestion may also influence its enzymatic function. Understanding anthocyanin-food matrix interactions is significant as the efficiency of carbohydrase inhibition relies on anthocyanin accessibility during digestion. Therefore, we aimed to evaluate the influence of food matrices on black rice anthocyanin accessibility in relation to starch digestibility in common settings of anthocyanin consumption-its co-ingestion with food, and consumption of fortified food. Our findings indicate that black rice anthocyanin extracts (BRAE) had reduced intestinal digestibility of bread to a larger extent for the co-digestion of BRAE with bread (39.3%) (4CO), than BRAE-fortified bread (25.9%) (4FO). Overall anthocyanin accessibility was about 5% greater from the co-digestion with bread than fortified bread across all digestion phases. Differences in anthocyanin accessibility were also noted with changes to gastrointestinal pH and food matrix compositions-with up to 10.1% (oral to gastric) and 73.4% (gastric to intestinal) reductions in accessibility with pH changes, and 3.4% greater accessibility in protein matrices than starch matrices. Our findings demonstrate that the modulation of starch digestibility by anthocyanin is a combined result of its accessibility, food matrix composition, and gastrointestinal conditions.
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Affiliation(s)
- Sean Jun Leong Ou
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
- Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Amanda Simin Fu
- Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
| | - Mei Hui Liu
- Department of Food Science and Technology, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
- Correspondence: ; Tel.: +65-6516-3523
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30
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Coşkun GP, Sahin Z, Erdoğan Ö, Çevik Ö, Biltekin SN, Yurttas L, Berk B, Ülgen M, Demirayak Ş. Discovery of novel potent human chondrosarcoma (SW1353) inhibitors: 4-(2/3/4-pyridyl)thiazole 2-acetamide derivatives. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2022.134260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Miladinovic B, Faria MÂ, Ribeiro M, Sobral MMC, Ferreira IMPLVO. Delphinidin-3-rutinoside from Blackcurrant Berries ( Ribes nigrum): In Vitro Antiproliferative Activity and Interactions with Other Phenolic Compounds. Molecules 2023; 28:molecules28031286. [PMID: 36770953 PMCID: PMC9920764 DOI: 10.3390/molecules28031286] [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] [Received: 01/06/2023] [Revised: 01/25/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Blackcurrant berries (Rigrum L.) are of great interest for food scientists/technologists as a source of delphinidin-3-rutinoside (D3R). This is an uncommon phenolic compound in diets that unveils potent antiproliferative activity besides its colour. Other phenolic compounds, such as chlorogenic acid (CA) and epicatechin (EC), also known by their antiproliferative effects, are abundant in foods and beverages. To design smart food/supplements combinations containing blackcurrant and improved anticancer properties at the gastrointestinal level, there is the need for more data concerning the combined effects of those molecules. In this work, synergistic, additive, or antagonistic effects against gastric and intestinal cancers of D3R, CA, and EC were assessed in vitro. The antiproliferative activity of D3R, CA, and EC, alone and in binary combinations (D3R+CA, D3R+EC, and CA+EC) on NCI-N87 (gastric) and Caco-2 (intestinal) cells, was assessed following the Chou-Talalay theorem at equipotent contributions (i.e., (IC50)1/(IC50)2). D3R presented the strongest antiproliferative activity of the single molecules tested, with IC50 values of 24.9 µM and 102.5 µM on NCI-N87 and Caco-2 cells, respectively. The combinations D3R+CA and CA+EC were synergic against NCI-N87 until IC50 and IC75, respectively, while D3R+EC shifted from slight antagonism to synergism at higher doses. On Caco-2 cells, antagonism at low doses and synergism at high doses was observed. Therefore, the synergisms observed on the gastric cancer model at low doses occurred on the colon model only at high doses. Data herein described is vital to the targeted smart design of foods and supplements, as it is foreseen that the same combination of phenolic compounds causes different interactions/effects depending on the dose and gastrointestinal compartment.
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Affiliation(s)
- Bojana Miladinovic
- Department of Pharmacy, Faculty of Medicine, University of Niš, Dr Zoran Djindjic blvd. 81, 18000 Niš, Serbia
| | - Miguel Ângelo Faria
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia—Universidade do Porto, 4050-313 Porto, Portugal
| | - Mafalda Ribeiro
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia—Universidade do Porto, 4050-313 Porto, Portugal
| | - Maria Madalena Costa Sobral
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia—Universidade do Porto, 4050-313 Porto, Portugal
| | - Isabel M. P. L. V. O. Ferreira
- LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia—Universidade do Porto, 4050-313 Porto, Portugal
- Correspondence: ; Tel.: +351-2204-28639 or +351-2260-93390
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Calmels JJ, Aguilar L, Mancebo-Aracil J, Radivoy G, Domini C, Garrido M, Sánchez MD, Nador F. Novel pH-sensitive catechol dyes synthesised by a three component one-pot reaction. Front Chem 2023; 10:1116887. [PMID: 36704615 PMCID: PMC9871305 DOI: 10.3389/fchem.2022.1116887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 12/27/2022] [Indexed: 01/12/2023] Open
Abstract
The synthesis and characterisation of new dyes based on indolizines bearing catechol groups in their structure is presented. The preparation was carried out through a simple three component one-pot reaction promoted by CuNPs/C, between pyridine-2-carbaldehyde, an aromatic alkyne and a tetrahydroisoquinoline (THIQ) functionalized with catechol groups. The products were isolated in 30%-34% yield, which was considered more than acceptable considering that the catechol hydroxyl groups were not protected prior to reaction. In view of the colour developed by the products and their response to the acidic and basic conditions of the medium, product 3aa was studied by UV-Vis and NMR spectroscopies at different pH values. We concluded that product 3aa suffered two deprotonations at pKa of 4.4 and 9.5, giving three species in a pH range between 2-12, with colours varying from light red to deep orange. The reversibility of the process observed for 3aa at different pH values, together with its changes in colour, make this new family of products attractive candidates to use them as pH indicators.
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Affiliation(s)
- Juan José Calmels
- Instituto de Química del Sur (INQUISUR-CONICET)—Grupo de Nanocatálisis y Síntesis Orgánica del Sur Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
| | - Leandro Aguilar
- Instituto de Química del Sur (INQUISUR-CONICET)—Grupo de Nanocatálisis y Síntesis Orgánica del Sur Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
| | - Juan Mancebo-Aracil
- Instituto de Química del Sur (INQUISUR-CONICET)—Grupo de Nanocatálisis y Síntesis Orgánica del Sur Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
| | - Gabriel Radivoy
- Instituto de Química del Sur (INQUISUR-CONICET)—Grupo de Nanocatálisis y Síntesis Orgánica del Sur Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
| | - Claudia Domini
- Instituto de Química del Sur (INQUISUR-CONICET), Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina
| | - Mariano Garrido
- Instituto de Química del Sur (INQUISUR-CONICET), Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina
| | - Miguel D. Sánchez
- Instituto de Física del Sur (IFISUR-CONICET), Departamento de Física, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina
| | - Fabiana Nador
- Instituto de Química del Sur (INQUISUR-CONICET)—Grupo de Nanocatálisis y Síntesis Orgánica del Sur Departamento de Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina,*Correspondence: Fabiana Nador,
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Carrasco-Quiroz M, del Alamo-Sanza M, Martínez-Gil AM, Sánchez-Gómez R, Martínez-Martínez V, Nevares I. Influence of Oxygen Management on Color and Phenolics of Red Wines. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010459. [PMID: 36615650 PMCID: PMC9824722 DOI: 10.3390/molecules28010459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
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Affiliation(s)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
| | - Ana María Martínez-Gil
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
| | - Víctor Martínez-Martínez
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Faculty of Science and Technology, Isabel I University, 09003 Burgos, Spain
| | - Ignacio Nevares
- Department of Agroforestry Engineering, UVaMOX—Universidad de Valladolid, 34004 Palencia, Spain
- Correspondence: (M.d.A.-S.); (I.N.)
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Wu H, Oliveira G, Lila MA. Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Compr Rev Food Sci Food Saf 2023; 22:333-354. [PMID: 36398759 DOI: 10.1111/1541-4337.13070] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/29/2022] [Accepted: 10/12/2022] [Indexed: 11/19/2022]
Abstract
Color is an important characteristic of food. Over the last 15 years, more attention has been paid to natural colorants because of the rising demand for clean-label food products. Anthocyanins, which are a group of phytochemicals responsible for the purple, blue or red hues of many plants, offer a market advantage. In addition, anthocyanin-rich foods are associated with protection against cardiovascular disease, thrombosis, diabetes, cancer, microbial-based disorders, neurological disorders, and vision ailments. However, the real health value of anthocyanins, whether as a natural colorant or a functional ingredient, is dependent on the ultimate bioaccessibility and bioavailability in the human body. Many animal and human clinical studies revealed that, after intake of anthocyanin-rich foods or anthocyanin extracts, only trace amounts (< 1% of ingested content) of anthocyanins or their predicted metabolites were detected in plasma after a standard blood draw, which was indicative of low bioavailability of anthocyanins. Protein binding to anthocyanins is a strategy that has recently been reported to enhance the ultimate bioactivity, bioaccessibility, and bioavailability of anthocyanins as compared to anthocyanins delivered without a protein carrier. Therefore, in this review, we address anthocyanin properties in food processing and digestion, anthocyanin-protein complexes used in food matrices, and changes in the bioaccessibility and bioavailability of anthocyanins when bound into anthocyanin-protein complexes in foods. Finally, we summarize the challenges and prospects of this delivery system for anthocyanin pigments.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
| | - Gabriel Oliveira
- Department of Food Science, Federal University of Minas Gerais, Brazil
| | - Mary Ann Lila
- Food Bioprocessing and Nutrition Sciences Department, Plants for Human Health Institute, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
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Moriones J, Jiménez-Moreno N, Ancín-Azpilicueta C, de Ara JF, Navarcorena B, Almandoz E, Esparza I. Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles. Curr Res Food Sci 2023; 6:100501. [PMID: 37122484 PMCID: PMC10133651 DOI: 10.1016/j.crfs.2023.100501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 05/02/2023] Open
Abstract
Flint bottles make rosé wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable of accelerating the degradation of rosé wines using W lamps radiation for short times of exposure has been developed. This equipment has been used to accelerate the color photodegradation of rosé wines, allowing, thus, to identify which parameters can be used as markers of such degradation. The irradiation treatment applied to rosé wines bottled in different types of glass (Flint and Antique Green glass) influenced all the samples. However, the wines treated in Flint bottles displayed more important color variations, especially in color intensity (CI) and hue, than the wines treated in Antique Green bottles. These changes entailed a quality loss of rosé wines that can be appreciated with a naked eye. The yellow component of rosé wines treated in transparent bottles increased the detriment of the red and blue ones. Therefore, color parameters such as CI and a*, together with the total anthocyanin content, seem to be good markers of the loss of quality of rosé wines due to the light effects. The next step will be to find a physical, chemical or physical-chemical protection strategy that, when applied to transparent glass, allow to achieve the light-filtering properties of green glass bottles.
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Affiliation(s)
- Jennifer Moriones
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Nerea Jiménez-Moreno
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | - Carmen Ancín-Azpilicueta
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
| | | | - Beatriz Navarcorena
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
| | - Eluxka Almandoz
- Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Asociación de la Industria Navarra, Carretera Pamplona 1, 31191, Cordovilla, Spain.
| | - Irene Esparza
- Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain
- Institute for Advanced Materials and Mathematics (INAMAT), Universidad Pública de Navarra (UPNA), Campus de Arrosadia, 31006, Pamplona, Spain
- Corresponding author. Departamento de Ciencias, Universidad Pública de Navarra, Campus Arrosadía s/n, 31006, Pamplona, Spain.
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36
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Amr A, Jaradat S, AlKhatib H, Hamadneh I, Hamadneh L, Hodali H, Zeadeh M, Shahein M. Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation. Prev Nutr Food Sci 2022; 27:457-463. [PMID: 36721754 PMCID: PMC9843720 DOI: 10.3746/pnf.2022.27.4.457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/22/2022] [Accepted: 09/24/2022] [Indexed: 01/03/2023] Open
Abstract
This study was conducted to investigate the effect of cobalt complexation on the spectral properties of anthocyanins (AC) extracted from black grape pomace (Black Magic) and the effect of complexation on the pH stability of AC during storage. Initially, cobalt acetate tetrahydrate aqueous solution was complexed with AC crude extract and diluted separately in buffer solutions with different pH (3.5, 4.5, 5.5, and 6.5). Afterward, spectral changes were determined spectrophotometrically. pH stability was investigated using the same buffer solutions and stored for 7 days in the dark at room temperature, and the absorbance of each solution was measured daily using a spectrophotometer. Results indicated that complexation caused similar hypsochromic and hyperchromic shifts in λmax at all pH values. With regard to pH stability, the degradation of complexed AC followed first-order reaction kinetics causing half-lives to increase up to 80-fold as compared with noncomplexed AC, which was due to the sharp decrease in K (per day), indicating an improved pH stability as compared with noncomplexed AC. Therefore, Co(II) could be used in the stabilization of grape AC for the coloration of a wide range of foods and food products at near-neutral pH environments considering the health benefits of grape AC and the maximum nontoxic dose of Co(II) salt.
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Affiliation(s)
- Ayed Amr
- Department of Nutrition and Food Science, The University of Jordan, Amman 11941, Jordan,
Correspondence to Ayed Amr, E-mail:
| | - Sarah Jaradat
- Department of Nutrition and Food Science, The University of Jordan, Amman 11941, Jordan
| | - Hatim AlKhatib
- Department of Pharmaceutics and Pharmaceutical Technology, The University of Jordan, Amman 11941, Jordan
| | - Imad Hamadneh
- Department of Chemistry, The University of Jordan, Amman 11941, Jordan
| | - Lama Hamadneh
- Department of Pharmacy, Al-Zaytoonah University of Jordan, Amman 11941, Jordan
| | - Hamadallah Hodali
- Department of Chemistry, The University of Jordan, Amman 11941, Jordan
| | - Moroug Zeadeh
- Department of Horticulture and Crop Science, The University of Jordan, Amman 11941, Jordan
| | - Mohammad Shahein
- Department of Nutrition and Food Science, The University of Jordan, Amman 11941, Jordan
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37
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Gu J, Li M, Nawaz MA, Stockmann R, Buckow R, Suleria HAR. In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and Phenolics. Nutrients 2022; 15:89. [PMID: 36615747 PMCID: PMC9824445 DOI: 10.3390/nu15010089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Faba bean (Vicia faba L.) protein is a new plant protein alternative source with high nutrient content especially protein and phenolic compounds. The present study investigated physicochemical properties, phenolic content, antioxidant potential, and short chain fatty acids (SCFAs) production during in vitro digestion and colonic fermentation of faba bean hydrolysates and oil-in-water (O/W) emulsions. Results indicate that the enzymic hydrolysates of faba proteins exhibited higher protein solubility, increased electronegativity, and decreased surface hydrophobicity than native faba protein. O/W emulsions showed improved colloidal stability for the faba protein hydrolysates after ultra-high temperature processing (UHT). Furthermore, UHT processing preserved total phenolic content, DPPH and ABTS radical scavenging abilities while decreasing total flavonoid content and ferric reducing power. Besides, the release of phenolic compounds in faba bean hydrolysates (FBH) and emulsions (FBE) improved after intestinal digestion by 0.44 mg GAE/g and 0.55 mg GAE/g, respectively. For colonic fermentation, FBH demonstrated an approximately 10 mg TE/g higher ABTS value than FBE (106.45 mg TE/g). Total SCFAs production of both FBH and FBE was only 0.03 mM. The treatment of FBH with 30 min enzymatic hydrolysis displayed relatively higher antioxidant capacities and SCFAs production, indicating its potential to bring more benefits to gut health. Overall, this study showed that enzymic hydrolysis of faba proteins not only improved the colloidal emulsion stability, but also released antioxidant capacity during in vitro digestibility and colonic fermentation. Colonic fermentation metabolites (SCFAs) were related to the degree of hydrolysis for both FBH and FBE. Additional studies are required to further elucidate and differentiate the role of phenolics during faba protein processing and digestion stages in comparison to contributions of peptides, amino acids and microelements to digestion rates, antioxidant capacities and colonial SCFA production.
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Affiliation(s)
- Jingyu Gu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Minhao Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC 3030, Australia
| | - Regine Stockmann
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC 3030, Australia
| | - Roman Buckow
- Centre for Advanced Food Engineering, School of Chemical and Biomolecular Engineering, The University of Sydney, Darlington, NSW 2006, Australia
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia
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38
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Thakur M, Modi VK. Biocolorants in food: Sources, extraction, applications and future prospects. Crit Rev Food Sci Nutr 2022; 64:4674-4713. [PMID: 36503345 DOI: 10.1080/10408398.2022.2144997] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality control. However, the growing concern about health and environmental due to associated toxicity with synthetic food colorants has accelerated the global efforts to replace them with safer and healthy food colorants obtained from natural resources (plants, microorganisms, and animals). Further, many of these biocolorants not only provide myriad of colors to the food but also exert biological properties, thus they can be used as nutraceuticals in foods and beverages. In order to understand the importance of nature-derived pigments as food colorants, this review provides a thorough discussion on the natural origin of food colorants. Following this, different extraction methods for isolating biocolorants from plants and microbes were also discussed. Many of these biocolorants not only provide color, but also have many health promoting properties, for this reason their physicochemical and biological properties were also reviewed. Finally, current trends on the use of biocolorants in foods, and the challenges faced by the biocolorants in their effective utilization by food industry and possible solutions to these challenges were discussed.
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Affiliation(s)
- Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
| | - V K Modi
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh, India
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39
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Wang C, Gao P, Xu J, Liu S, Tian W, Liu J, Zhou L. Natural phytochemicals prevent side effects in BRCA-mutated ovarian cancer and PARP inhibitor treatment. Front Pharmacol 2022; 13:1078303. [PMID: 36569329 PMCID: PMC9767960 DOI: 10.3389/fphar.2022.1078303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Accepted: 11/28/2022] [Indexed: 12/12/2022] Open
Abstract
Ovarian cancer is among the most common malignant tumors in gynecology and is characterized by insidious onset, poor differentiation, high malignancy, and a high recurrence rate. Numerous studies have shown that poly ADP-ribose polymerase (PARP) inhibitors can improve progression-free survival (PFS) in patients with BRCA-mutated ovarian cancer. With the widespread use of BRCA mutation and PARP inhibitor (PARPi) combination therapy, the side effects associated with BRCA mutation and PARPi have garnered attention worldwide. Mutations in the BRCA gene increase KEAP1-NRF2 ubiquitination and reduce Nrf2 content and cellular antioxidant capacity, which subsequently produces side effects such as cardiovascular endothelial damage and atherosclerosis. PARPi has hematologic toxicity, producing thrombocytopenia, fatigue, nausea, and vomiting. These side effects not only reduce patients' quality of life, but also affect their survival. Studies have shown that natural phytochemicals, a class of compounds with antitumor potential, can effectively prevent and treat the side effects of chemotherapy. Herein, we reviewed the role of natural phytochemicals in disease prevention and treatment in recent years, including sulforaphane, lycopene, catechin, and curcumin, and found that these phytochemicals have significant alleviating effects on atherosclerosis, nausea, and vomiting. Moreover, these mechanisms of action significantly correlated with the side-effect-producing mechanisms of BRCA mutations and PARPi. In conclusion, natural phytochemicals may be effective in alleviating the side effects of BRCA mutant ovarian cancer cells and PARP inhibitors.
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Affiliation(s)
- Chuanlin Wang
- Department of Clinical Nutrition, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China,Yunnan Cancer Center, Kunming, Yunnan, China
| | - Pengning Gao
- Department of Clinical Nutrition, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China,Yunnan Cancer Center, Kunming, Yunnan, China
| | - Jiali Xu
- Department of Clinical Nutrition, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China,Yunnan Cancer Center, Kunming, Yunnan, China
| | - Shanling Liu
- Department of Clinical Nutrition, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China,Yunnan Cancer Center, Kunming, Yunnan, China
| | - Wenda Tian
- Yunnan Cancer Center, Kunming, Yunnan, China,Department of Gynecology, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China
| | - Jiayu Liu
- Key Laboratory of Environmental Toxicology of Anhui Higher Education Institutes, Department of Toxicology, School of Public Health, Anhui Medical University, Hefei, Anhui, China
| | - Lan Zhou
- Department of Clinical Nutrition, Yunnan Cancer Hospital, The Third Affiliated Hospital of Kunming Medical University, Kunming, Yunnan, China,Yunnan Cancer Center, Kunming, Yunnan, China,*Correspondence: Lan Zhou,
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40
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Anthocyanins of Açaí Applied as a Colorimetric Indicator of Milk Spoilage: A Study Using Agar-Agar and Cellulose Acetate as Solid Support to Be Applied in Packaging. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3040041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Food that is still fit for consumption is wasted in the domestic environment every day, so food packaging technologies are being developed that will monitor the quality of the products in real time. Highly perishable milk is currently one of the products that suffers most from this waste, due to its short shelf life. Active use-by date (AUBD) indicators have been shown to discriminate between fresh and spoiled milk. Colorimetric indicators undergo characteristic changes in their chemical structure, causing abrupt color changes. Among the polymeric materials studied that may function as solid support are cellulose acetate (CA) and agar-agar (AA). The AA colorimetric indicator proved to be more suitable as a solid support due to its ability to maintain the color change properties of the anthocyanin and its high colorimetric performance. The technique was shown to be capable of indicating, in real time, changes in milk quality.
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41
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Lianza M, Marincich L, Antognoni F. The Greening of Anthocyanins: Eco-Friendly Techniques for Their Recovery from Agri-Food By-Products. Antioxidants (Basel) 2022; 11:2169. [PMID: 36358541 PMCID: PMC9717736 DOI: 10.3390/antiox11112169] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 10/29/2023] Open
Abstract
In recent years, several steps forward have been made toward a more sustainable approach for the extraction of bioactive compounds from plant materials based on the application of green extraction principles. It is currently recognized that waste and by-products deriving from agriculture and food industries still contain a wide array of high value-added substances, which can be re-used to obtain new products with various applications in the food, supplement, pharmaceutical, and cosmetic industries. Anthocyanins are a class of these valuable metabolites; they confer the red, violet, and blue color to fruits and vegetables, and scientific evidence has accumulated over the last few decades to support their beneficial effects on human health, in great part deriving from their powerful antioxidant capacity. This review provides a general overview of the most recent green procedures that have been applied for the recovery of anthocyanins from plant-derived wastes and by-products. The most widely used green solvents and the main sustainable techniques utilized for recovering this class of flavonoids from various matrices are discussed, together with the variables that mainly impact the extraction yield.
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Affiliation(s)
| | | | - Fabiana Antognoni
- Department for Life Quality Studies, Rimini Campus, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy
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42
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Digestive enzymes inhibition, antioxidant and antiglycation activities of phenolic compounds from jabuticaba (Plinia cauliflora) peel. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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43
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Banji OJ, Banji D, Makeen HA, Alqahtani SS, Alshahrani S. Neuroinflammation: The Role of Anthocyanins as Neuroprotectants. Curr Neuropharmacol 2022; 20:2156-2174. [PMID: 35043761 PMCID: PMC9886846 DOI: 10.2174/1570159x20666220119140835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/18/2021] [Accepted: 12/29/2021] [Indexed: 11/22/2022] Open
Abstract
Neuroinflammation is a trigger for several neurodegenerative and neuropsychiatric disorders. Exposure to noxious external stimuli induces homeostatic disturbances resulting in morphological changes in microglia, their activation, and elaboration of pro-inflammatory mediators. This leads to neuroinflammation with the progressive loss of neurons. Nutraceuticals such as anthocyanins are a class of brightly colored bioactive compounds present in fruits and vegetables with purported health benefits. They interfere with the activation of several signaling cascades that have a prominent role in preventing neuroinflammation. More importantly, anthocyanins can cross the blood-brain barrier and are safe. Hence, the current review focuses on the bioavailability of anthocyanins, clinical and in vitro evidence on their role in impeding the activation of transcription factors, modulating the immune milieu within the central nervous system, preventing the activation of microglia, and averting neuroinflammation.
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Affiliation(s)
- Otilia J.F. Banji
- Department of Clinical Pharmacy, College of Pharmacy, Jazan University, Jazan, KSA; ,Address correspondence to this author at the Department of Clinical Pharmacy, College of Pharmacy, Jazan University, Jazan, KSA; Tel: 966-557942761; E-mail:
| | - David Banji
- Department of Pharmacology & Toxicology, College of Pharmacy, Jazan University, Jazan, KSA
| | - Hafiz A. Makeen
- Department of Clinical Pharmacy, College of Pharmacy, Jazan University, Jazan, KSA;
| | - Saad S. Alqahtani
- Department of Clinical Pharmacy, College of Pharmacy, Jazan University, Jazan, KSA;
| | - Saeed Alshahrani
- Department of Pharmacology & Toxicology, College of Pharmacy, Jazan University, Jazan, KSA
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Zhao X, He XM, Liu F, Duan CQ, He F. Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study. Food Chem 2022; 391:133255. [DOI: 10.1016/j.foodchem.2022.133255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/22/2022] [Accepted: 05/17/2022] [Indexed: 11/04/2022]
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Identification and characterization of anthocyanins and non-anthocyanin phenolics from Australian native fruits and their antioxidant, antidiabetic, and anti-Alzheimer potential. Food Res Int 2022; 162:111951. [DOI: 10.1016/j.foodres.2022.111951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/03/2022] [Accepted: 09/14/2022] [Indexed: 11/20/2022]
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Green B, Ford TW, Goldsborrough H, Abdelmotalab M, Ristvey AG, Sauder DG, Volkis VV. Extraction of Antioxidants from Aronia mitschurinii Juice Using Macroporous Resins. ACS OMEGA 2022; 7:29877-29885. [PMID: 36061693 PMCID: PMC9435055 DOI: 10.1021/acsomega.2c02785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Accepted: 08/10/2022] [Indexed: 05/09/2023]
Abstract
Antioxidants play a vital role in the human body by defending cells from damage caused by free radicals, highly reactive products of oxidation reactions. A major source of antioxidants is fruits and vegetables. Aronia mitschurinii, a breed created at the end of the 19th century by crossbreeding wild Aronia melanocarpa and Russian Mountain Ash, produces fruits with one of the highest known content of hydrophilic antioxidants. Aronia fruit contains a potent blend of anthocyanins, polyphenols, and flavonoids. The most popular way of consuming the fruit is through juicing. Yet, due to very high concentrations of tannins in the juice, very few food-related applications have been developed. Resin extraction of antioxidants provides an alternative for utilizing valuable phytochemicals from crops for applications in the food industry as nutraceutical supplements and more. To increase the market value of the plant, it is important to determine what resins can extract the optimum concentration of antioxidants from aronia juice, pulp, and whole berries. We have shown that macroporous resins such as Amberlite XAD 1180N, Amberlite XAD 7HP, Amberlite XAD 761, and Amberlite FPX66, which have been reported to be effective in extracting the anthocyanins and polyphenols from other fruit juices, skins of red grapes, and the wild breed, are also effective for use in juice, pulp, and whole fruits of Aronia mitchurinii. However, the extremely high content of antioxidants presents a challenge to obtaining high recovery; a notable change in the juice/resin ratio is required to obtain a higher recovery value. Our results showed that Amberlite FPX66 was the best at extracting anthocyanins, polyphenols, and flavonoids from aronia juice. A separate experiment conducted to determine how to optimize the efficiency of FPX66 extraction revealed that increasing the resin/juice ratio increased the percent recovery of anthocyanins from aronia juice. Moreover, we have compared recovery between juice, pulp, and whole aronia berries and batch versus column extraction.
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Affiliation(s)
- Breann
V. Green
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
| | - Travis W. Ford
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
| | - Heather Goldsborrough
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
| | - Mohamed Abdelmotalab
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
| | - Andrew G. Ristvey
- University
of Maryland Extension, Wye Research &
Education Center, P.O. Box 169, Queenstown, Maryland 21658-0169, United States
| | - Deborah G. Sauder
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
| | - Victoria V. Volkis
- Department
of Natural Sciences, University of Maryland
Eastern Shore, Princess
Anne, Maryland 21853, United States
- . Phone: 1-443-736-0898
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Anti-Inflammatory Activity of an In Vitro Digested Anthocyanin-Rich Extract on Intestinal Epithelial Cells Exposed to TNF-α. Molecules 2022; 27:molecules27175368. [PMID: 36080136 PMCID: PMC9457953 DOI: 10.3390/molecules27175368] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/09/2022] [Accepted: 08/17/2022] [Indexed: 11/26/2022] Open
Abstract
Background: The consumption of foods rich in anthocyanins (ACN) have been associated with beneficial properties in chronic inflammatory disorders such as intestinal bowel diseases (IBD). These effects were attributed not only to a direct antioxidant mechanism but also to the modulation of cell redox-dependent signaling. However, ACN bioavailability is low for their poor stability in the digestive tract, so ACN gastrointestinal digestion should be considered. Methods: To have a more realistic knowledge of the effects of ACN, we performed an in vitro simulated gastrointestinal digestion of an ACN-rich purified and standardized bilberry and blackcurrant extract (BBE), followed by an evaluation of ACN composition modification (HPLC-DAD and pH differential method) and antioxidant activity (FRAP assay). Then, we studied the effects of BBE gastrointestinal extract on Caco-2 exposed to TNF-α. Results: The results confirmed the high instability of ACN in the mild alkaline environment of the small intestine (17% recovery index). However, the digested BBE maintained part of its bioactivity. Additionally, BBE gastrointestinal extract inhibited the TNF-α-induced NF-κB pathway in Caco-2 and activated the Nrf2 pathway. Conclusions: Although ACN stability is affected by gastrointestinal digestion, the anti-inflammatory and antioxidant activity of digested extracts were confirmed; thus, the loss of ACN can probably be counterweighed by their metabolites. Then, ACN introduced by diet or food supplements could represent an approach for IBD prevention.
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Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
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Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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Araújo P, Oliveira J, Basílio N, Parola AJ, de Freitas V, Pina F. Modulating the thermodynamics, kinetics and photochemistry of 7-diethylamino-4'-dimethylaminoflavylium in water/ethanol, SDS and CTAB micelles. Phys Chem Chem Phys 2022; 24:17593-17604. [PMID: 35829638 DOI: 10.1039/d2cp01966c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The thermodynamics and kinetics of compound 7-diethylamino-4'-dimethylaminoflavylium were studied in water : ethanol (1 : 1) and water in the presence of SDS and CTAB micelles. The blue flavylium cation is in equilibrium with the pink protonated flavylium cation defined by pKAH2+/AH+ and the yellow trans-chalcone, defined by pKAH+/Ct. The difference between these two pKs gives the pH domain of the flavylium cation, ΔpK = 1.95 in CTAB, ΔpK = 5.6 in water/ethanol (1 : 1) and ΔpK = 8.5 in SDS micelles. On the other hand, the pH domain of the trans-chalcone is limited by pKAH+/Ct and pKCt/Ct-. It is lower in SDS micelles ΔpK = 2.7, increases in ethanol/water (1 : 1) ΔpK = 5.1 and is maximum in CTAB micelles, ΔpK = 6.8. All these effects can be explained by the electric charge present at the micellar surface. Relative energy level diagrams that allow for the explanation of the driving forces for any pH stimuli or light absorption were constructed from the calculated equilibrium constants. Irradiation of the trans-chalcone at 466 nm leads to the formation of the flavylium cation. In water : ethanol (1 : 1), the photochemistry is residual with Φ < 0.00002, while in SDS micelles at pH = 7 light increases the rate of the spontaneous conversion of trans-chalcone to the flavylium cation, with quantum yield Φ = 0.002; photochromism from trans-chalcone to give the flavylium cation with the same quantum yield is also observed in CTAB micelles.
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Affiliation(s)
- Paula Araújo
- LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Nuno Basílio
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - A Jorge Parola
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Victor de Freitas
- LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Fernando Pina
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
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50
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Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids Surf B Biointerfaces 2022; 218:112707. [PMID: 35907354 DOI: 10.1016/j.colsurfb.2022.112707] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/08/2022] [Accepted: 07/14/2022] [Indexed: 12/30/2022]
Abstract
Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants, and regular consumption is associated with a reduced risk of several diseases. However, the application of anthocyanins in foods represents a challenge due to molecular instability. The encapsulation of anthocyanins in nanostructures is a viable way to protect from the factors responsible for degradation and enable the industrial application of these compounds. Nanoencapsulation is a set of techniques in which the bioactive molecules are covered by resistant biomaterials that protect them from chemical and biological factors during processing and storage. This review comprehensively summarizes the existing knowledge about the structure of anthocyanins and molecular stability, with a critical analysis of anthocyanins' nanoencapsulation, the main encapsulating materials (polysaccharides, proteins, and lipids), and techniques used in the formation of nanocarriers to protect anthocyanins. Some studies point to the effectiveness of nanostructures in maintaining anthocyanin stability and antioxidant activity. The main advantages of the application of nanoencapsulated anthocyanins in foods are the increase in the nutritional value of the food, the addition of color, the increase in food storage, and the possible increase in bioavailability after oral ingestion. Nanoencapsulation improves stability for anthocyanin, thus demonstrating the potential to be included in foods or used as dietary supplements, and current limitations, challenges, and future directions of anthocyanins' have also been discussed.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Food Research Center (FoRC), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil.
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