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Yamamoto T, Shiburo R, Moriyama Y, Mitamura K, Taga A. Protein components of maple syrup as a potential resource for the development of novel anti‑colorectal cancer drugs. Oncol Rep 2023; 50:179. [PMID: 37594118 PMCID: PMC10463007 DOI: 10.3892/or.2023.8616] [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: 03/03/2023] [Accepted: 07/31/2023] [Indexed: 08/19/2023] Open
Abstract
Maple syrup is a natural sweetener consumed worldwide. Active ingredients of maple syrup possess antitumor effects; however, these ingredients are phenolic compounds. The present study aimed to investigate components other than phenolic compounds that may have antitumor effects against colorectal cancer (CRC). Cell proliferation assays demonstrated that treatment with the more than 10,000 molecular weight fraction significantly inhibited viability in DLD‑1 cells. Therefore, we hypothesized that the protein components of maple syrup may be the active ingredients in maple syrup. We obtained protein components from maple syrup by ammonium sulfate precipitation, and treatment with the protein fraction of maple syrup (MSpf) was found to exhibit a potential antitumor effect. MSpf‑treated DLD‑1 colon adenocarcinoma cells exhibited significantly decreased proliferation, migration and invasion. In addition, upregulation of LC3A and E‑cadherin and downregulation of MMP‑9 expression levels were observed following MSpf treatment. Investigation of the components of MSpf suggested that it was primarily formed of advanced glycation end products (AGEs). Therefore, whether AGEs in MSpf affected the STAT3 pathway through the binding to its receptor, receptor of AGE (RAGE), was assessed. MSpf treatment was associated with decreased RAGE expression and STAT3 phosphorylation. Finally, to determine whether autophagy contributed to the inhibitory effect of cell proliferation following MSpf treatment, the effect of MSpf treatment on autophagy induction following bafilomycin A1 treatment, a specific autophagy inhibitor, was assessed. The inhibitory effect of MSpf treatment on cell proliferation was enhanced through the inhibition of autophagy by bafilomycin A1 treatment. These results suggested that AGEs in MSpf suppressed cell proliferation and epithelial‑mesenchymal transition through inhibition of the STAT3 signaling pathway through decreased RAGE expression. Therefore, AGEs in MSpf may be potential compounds for the development of antitumor drugs for the treatment of CRC with fewer adverse effects compared with existing antitumor drugs.
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Affiliation(s)
- Tetsushi Yamamoto
- Pathological and Biomolecule Analyses Laboratory, Faculty of Pharmacy, Kindai University, Higashi-osaka 577-8502, Japan
| | - Ryota Shiburo
- Pathological and Biomolecule Analyses Laboratory, Faculty of Pharmacy, Kindai University, Higashi-osaka 577-8502, Japan
| | - Yoshie Moriyama
- Pathological and Biomolecule Analyses Laboratory, Faculty of Pharmacy, Kindai University, Higashi-osaka 577-8502, Japan
| | - Kuniko Mitamura
- Pathological and Biomolecule Analyses Laboratory, Faculty of Pharmacy, Kindai University, Higashi-osaka 577-8502, Japan
| | - Atsushi Taga
- Pathological and Biomolecule Analyses Laboratory, Faculty of Pharmacy, Kindai University, Higashi-osaka 577-8502, Japan
- Antiaging Center, Kindai University, Higashi-osaka 577-8502, Japan
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2
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Mohammed F, Sibley P, Abdulwali N, Guillaume D. Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review. Heliyon 2023; 9:e19216. [PMID: 37662821 PMCID: PMC10469071 DOI: 10.1016/j.heliyon.2023.e19216] [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: 10/06/2022] [Revised: 08/12/2023] [Accepted: 08/16/2023] [Indexed: 09/05/2023] Open
Abstract
Maple syrup is a naturally sweet product consumed directly or introduced in the preparation of various maple-derived food products. Several studies have described the chemical isolation and identification of maple syrup compounds, with some presenting pharmacological properties. However, a detailed review on maple syrup nutritional properties has not been undertaken. This review presents detailed information about the nutritional, organoleptic, and pharmacological properties of maple syrup. Studies carried out on animal models and a limited number of human models emphasize the potential benefits of maple syrup as a substitute for refined sugars, indicating that it could contribute to improved metabolic health when used in moderation. However, further medical and nutritional health studies based on human health assessments are needed to better understand the mechanisms of action of the various components of maple syrup and its potential therapeutic properties to demonstrate a stronger justification for its consumption relative to refined sugars. In addition, we compare maple syrup and common sweeteners to provide a further critical perspective on the potential nutritional and health benefits of maple syrup.
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Affiliation(s)
- Faez Mohammed
- School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph, ON, N1G 2W1, Canada
- Faculty of Applied Science-Arhab, Sana'a University, Sana'a, Yemen
| | - Paul Sibley
- School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph, ON, N1G 2W1, Canada
| | - Nada Abdulwali
- Department of Chemistry, University of Guelph, 50 Stone Road East, Guelph, Ontario, N1G 2W1, Canada
| | - Dominique Guillaume
- ICMR, School of Medicine-Pharmacy, CNRS-UMR 7312, 51 Rue Cognacq Jay, 51100 Reims, France
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Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:13684. [PMID: 36294262 PMCID: PMC9603788 DOI: 10.3390/ijerph192013684] [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: 09/25/2022] [Revised: 10/16/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.
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Affiliation(s)
- Ariana Saraiva
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland
| | - Maria Lopes
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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Sato K, Yamamoto T, Mitamura K, Taga A. Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection. Foods 2021; 10:foods10123160. [PMID: 34945711 PMCID: PMC8701490 DOI: 10.3390/foods10123160] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/07/2021] [Accepted: 12/16/2021] [Indexed: 01/02/2023] Open
Abstract
Fructosyl oligosaccharides, including fructo-oligosaccharide (FOS), are gaining popularity as functional oligosaccharides and have been found in various natural products. Our previous study suggested that maple syrup contains an unidentified fructosyl oligosaccharide. Because these saccharides cannot be detected with high sensitivity using derivatization methods, they must be detected directly. As a result, an analytical method based on charged aerosol detection (CAD) that can detect saccharides directly was optimized in order to avoid relying on these structures and physical properties to clarify the profile of fructosyl oligosaccharides in maple syrup. This analytical method is simple and can analyze up to hepta-saccharides in 30 min. This analytical method was also reliable and reproducible with high validation values. It was used to determine the content of saccharides in maple syrup, which revealed that it contained not only fructose, glucose, and sucrose but also FOS such as 1-kestose and nystose. Furthermore, we discovered a fructosyl oligosaccharide called neokestose in maple syrup, which has only been found in a few natural foods. These findings help to shed light on the saccharides profile of maple syrup.
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Ramadan MF, Gad HA, Farag MA. Chemistry, processing, and functionality of maple food products: An updated comprehensive review. J Food Biochem 2021; 45:e13832. [PMID: 34180070 DOI: 10.1111/jfbc.13832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 11/26/2022]
Abstract
Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health-promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti-inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. PRACTICAL APPLICATIONS: Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health-promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant-derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products' flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.
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Affiliation(s)
- Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Deanship of Scientific Research, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Haidy A Gad
- Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo, Egypt
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Identification of a Novel Oligosaccharide in Maple Syrup as a Potential Alternative Saccharide for Diabetes Mellitus Patients. Int J Mol Sci 2019; 20:ijms20205041. [PMID: 31614552 PMCID: PMC6834145 DOI: 10.3390/ijms20205041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 09/27/2019] [Accepted: 10/09/2019] [Indexed: 12/18/2022] Open
Abstract
The incidence of diabetes mellitus (DM) is increasing rapidly and is associated with changes in dietary habits. Although restrictions in the use of sweeteners may prevent the development of DM, this might reduce the quality of life of patients with DM. Therefore, there has been a great deal of research into alternative sweeteners. In the search for such sweeteners, we analyzed the carbohydrate content of maple syrup and identified a novel oligosaccharide composed of fructose and glucose, linked at the C-4 of glucose and the C-6 of fructose. This oligosaccharide inhibited the release of fructose from sucrose by invertase (IC50: 1.17 mmol/L) and the decomposition of maltose by α-(1-4) glucosidase (IC50: 1.72 mmol/L). In addition, when orally administered together with sucrose to rats with DM, the subsequent plasma glucose concentrations were significantly lower than if the rats had been administered sucrose alone, without having any effect on the insulin concentration. These findings suggest that this novel oligosaccharide might represent a useful alternative sweetener for inclusion in the diet of patients with DM and may also have therapeutic benefits.
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Dark-colored maple syrup treatment induces S-phase cell cycle arrest via reduced proliferating cell nuclear antigen expression in colorectal cancer cells. Oncol Lett 2019; 17:2713-2720. [PMID: 30854045 PMCID: PMC6365951 DOI: 10.3892/ol.2019.9928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 12/17/2018] [Indexed: 11/05/2022] Open
Abstract
Maple syrup is a natural sweetener that is consumed worldwide. It has been previously reported that dark-colored maple syrup exerts an inhibitory effect on colorectal cancer (CRC) proliferation and invasion. In the present study, the underlying mechanism of CRC cell growth inhibition was examined with dark-colored maple syrup treatment using a shotgun liquid chromatography-tandem mass spectrometry-based global proteomic approach. Applying a semi-quantitative method based on spectral counting, 388 proteins were identified with expression changes of >1.5-fold following dark-colored maple syrup treatment. Gene Ontology analysis revealed that these proteins possessed cell cycle-associated functions. It was also indicated that CRC cells treated with dark-colored maple syrup exhibited decreased proliferating cell nuclear antigen (PCNA) expression and S-phase cell cycle arrest. Dark-colored maple syrup treatment also resulted in altered expression of cell cycle-associated genes, including cyclin-dependent kinase (CDK)4 and CDK6. In conclusion, these data suggested that dark-colored maple syrup induced S-phase cell cycle arrest in CRC cells by reducing the expression of PCNA and regulating cell cycle-associated genes. These findings suggest that dark-colored maple syrup may be a source of compounds for the development of novel drugs for colorectal cancer treatment.
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