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Ferreyra S, Bottini R, Fontana A. Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. J Agric Food Chem 2023. [PMID: 37267502 DOI: 10.1021/acs.jafc.3c01635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
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Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
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2
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Nie F, Liu L, Cui J, Zhao Y, Zhang D, Zhou D, Wu J, Li B, Wang T, Li M, Yan M. Oligomeric Proanthocyanidins: An Updated Review of Their Natural Sources, Synthesis, and Potentials. Antioxidants (Basel) 2023; 12:antiox12051004. [PMID: 37237870 DOI: 10.3390/antiox12051004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/18/2023] [Accepted: 04/23/2023] [Indexed: 05/28/2023] Open
Abstract
Oligomeric Proanthocyanidins (OPCs), as a class of compounds widely found in plants, are particularly abundant in grapes and blueberries. It is a polymer comprising many different monomers, such as catechins and epicatechins. The monomers are usually linked to each other by two types of links, A-linkages (C-O-C) and B-linkages (C-C), to form the polymers. Numerous studies have shown that compared to high polymeric procyanidins, OPCs exhibit antioxidant properties due to the presence of multiple hydroxyl groups. This review describes the molecular structure and natural source of OPCs, their general synthesis pathway in plants, their antioxidant capacity, and potential applications, especially the anti-inflammatory, anti-aging, cardiovascular disease prevention, and antineoplastic functions. Currently, OPCs have attracted much attention, being non-toxic and natural antioxidants of plant origin that scavenge free radicals from the human body. This review would provide some references for further research on the biological functions of OPCs and their application in various fields.
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Affiliation(s)
- Fanxuan Nie
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Lili Liu
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Jiamin Cui
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Yuquan Zhao
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Dawei Zhang
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Dinggang Zhou
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Jinfeng Wu
- School of Life and Health Sciences, Hunan University of Science and Technology, Xiangtan 411201, China
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
| | - Bao Li
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Engineering and Technology Research Center of Hybrid Rapeseed, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Tonghua Wang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Engineering and Technology Research Center of Hybrid Rapeseed, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Mei Li
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Engineering and Technology Research Center of Hybrid Rapeseed, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Mingli Yan
- Hunan Key Laboratory of Economic Crops Genetic Improvement and Integrated Utilization, Hunan University of Science and Technology, Xiangtan 411201, China
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Hunan Engineering and Technology Research Center of Hybrid Rapeseed, Hunan Academy of Agricultural Sciences, Changsha 410125, China
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Martinović J, Lukinac J, Jukić M, Ambrus R, Planinić M, Šelo G, Klarić AM, Perković G, Bucić-Kojić A. Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts. Pharmaceutics 2023; 15:pharmaceutics15030980. [PMID: 36986841 PMCID: PMC10052734 DOI: 10.3390/pharmaceutics15030980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
Grape pomace is a byproduct of wineries and a rich source of phenolic compounds that can exert multiple pharmacological effects when consumed and enter the intestine where they can then be absorbed. Phenolic compounds are susceptible to degradation and interaction with other food constituents during digestion, and encapsulation may be a useful technique for protecting phenolic bioactivity and controlling its release. Therefore, the behavior of phenolic-rich grape pomace extracts encapsulated by the ionic gelation method, using a natural coating (sodium alginate, gum arabic, gelatin, and chitosan), was observed during simulated digestion in vitro. The best encapsulation efficiency (69.27%) was obtained with alginate hydrogels. The physicochemical properties of the microbeads were influenced by the coatings used. Scanning electron microscopy showed that drying had the least effect on the surface area of the chitosan-coated microbeads. A structural analysis showed that the structure of the extract changed from crystalline to amorphous after encapsulation. The phenolic compounds were released from the microbeads by Fickian diffusion, which is best described by the Korsmeyer-Peppas model among the four models tested. The obtained results can be used as a predictive tool for the preparation of microbeads containing natural bioactive compounds that could be useful for the development of food supplements.
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Affiliation(s)
- Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana-Marija Klarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia
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Nieto JA, Fernández-Jalao I, Siles-Sánchez MDLN, Santoyo S, Jaime L. Implication of the Polymeric Phenolic Fraction and Matrix Effect on the Antioxidant Activity, Bioaccessibility, and Bioavailability of Grape Stem Extracts. Molecules 2023; 28:molecules28062461. [PMID: 36985434 PMCID: PMC10051231 DOI: 10.3390/molecules28062461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
The bioaccessibility and bioavailability of phenolics compounds of two grape stem extracts with different composition were studied. High polymeric extract (HPE) presented a higher content of total phenolics (TPC), procyanidins, hemicelluloses, proteins, and ashes, whereas low procyanidin extract (LPE) showed a higher fat, soluble sugars, and individual phenolic compounds content. Corresponding to its higher total phenolics content, HPE possesses a higher antioxidant activity (TEAC value). The digestion process reduced the antioxidant activity of the HPE up to 69%, due to the decrease of TPC (75%) with a significant loss of polymeric compounds. LPE antioxidant activity was stable, and TPC decreased by only 13% during the digestion process. Moreover, a higher antioxidant phenolic compounds bioavailability was shown in LPE in contrast to HPE. This behaviour was ascribed mainly to the negative interaction of polymeric fractions and the positive interaction of lipids with phenolic compounds. Therefore, this study highlights the convenience of carrying out previous studies to identify the better extraction conditions of individual bioavailable phenolic compounds with antioxidant activity, along with those constituents that could increase their bioaccessibility and bioavailability, such as lipids, although the role played by other components, such as hemicelluloses, cannot be ruled out.
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Affiliation(s)
- Juan Antonio Nieto
- Institute of Food Science Research (CIAL), Autonomous University of Madrid (Universidad Autónoma de Madrid (CEI UAM + CSIC)), 28049 Madrid, Spain
| | - Irene Fernández-Jalao
- Institute of Food Science Research (CIAL), Autonomous University of Madrid (Universidad Autónoma de Madrid (CEI UAM + CSIC)), 28049 Madrid, Spain
| | - María de Las Nieves Siles-Sánchez
- Institute of Food Science Research (CIAL), Autonomous University of Madrid (Universidad Autónoma de Madrid (CEI UAM + CSIC)), 28049 Madrid, Spain
| | - Susana Santoyo
- Institute of Food Science Research (CIAL), Autonomous University of Madrid (Universidad Autónoma de Madrid (CEI UAM + CSIC)), 28049 Madrid, Spain
| | - Laura Jaime
- Institute of Food Science Research (CIAL), Autonomous University of Madrid (Universidad Autónoma de Madrid (CEI UAM + CSIC)), 28049 Madrid, Spain
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5
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Sun B, Zhang S, Li L, Zhao J. New technology for large preparation of a series of bioactive polyphenols from by-products of vinification. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235602024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Grape pomaces or vinification by-products are abundant and rich in polyphenols, particularly proanthocyanidins. During the last three decades, grape and wine polyphenols, particularly catechins (CATs) and oligomeric proanthocyanidins (OPCs) have attracted considerable attention of the international scientific community, due essentially to their potential health-beneficial effects, related to their protective action towards cardiovascular disease and the oxygen free radical scavenger capacity. Such phenolic compounds have been proved to be the key components responsible for the health-beneficial effects of red wine. Furthermore, although the most widely recognized antioxidants are Vitamins A, C, and E, scientific research has shown that OPCs are likely the most powerful antioxidants known. Although various OPCs have been available in the market, they are generally very expensive due to the high cost of their production. As a consequence, the development of efficient methods for large-scale preparation of these bioactive compounds have still a challenging task for scientists. In this communication, we will present a new and efficient technology for large preparation of bioactive polyphenols from vinification by-products (grape seed and grape skin). On one hand, polymeric proanthocyanidins were transformed into a series of low- molecule-weight bioactive compounds using various degradation methods. On the other hand, High-Speed Countcurrent Chromatography (HSCCC), as a relative new separation technology for natural product preparation, was applied to large and efficient isolation of these bioactive compounds.
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Lo S, Pilkington LI, Barker D, Fedrizzi B. Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods. Foods 2022; 11:1999. [PMID: 35885242 PMCID: PMC9323902 DOI: 10.3390/foods11141999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 12/12/2022] Open
Abstract
A process for using grape (Pinot noir) pomace to produce products with improved health-promoting effects was investigated. This process integrated a solid–liquid extraction (SLE) method and a method to acylate the polyphenolics in the extract. This report describes and discusses the methods used, including the rationale and considerations behind them, and the results obtained. The study begins with the work to optimize the SLE method for extracting higher quantities of (+)-catechin, (−)-epicatechin and quercetin by trialing 28 different solvent systems on small-scale samples of Pinot noir pomace. One of these systems was then selected and used for the extraction of the same flavonoids on a large-scale mass of pomace. It was found that significantly fewer quantities of flavonoids were observed. The resultant extract was then subject to a method of derivatization using three different fatty acylating agents. The antiproliferative activities of these products were measured; however, the resulting products did not display activity against the chosen cancer cells. Limitations and improvements to the methods in this process are also discussed.
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Zhang Y, Shi G, Luo Z, Wang J, Wu S, Zhang X, Zhao Y. Activity Components from Gynostemma pentaphyllum for Preventing Hepatic Fibrosis and of Its Molecular Targets by Network Pharmacology Approach. Molecules 2021; 26:molecules26103006. [PMID: 34070150 PMCID: PMC8158484 DOI: 10.3390/molecules26103006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/04/2021] [Accepted: 05/10/2021] [Indexed: 01/14/2023] Open
Abstract
Hepatic fibrosis would develop into cirrhosis or cancer without treating. Hence, it is necessary to study the mechanism and prevention methods for hepatic fibrosis. Gynostemma pentaphyllum is a traditional medicinal material with a high medicinal and health value. In this study, nineteen compounds obtained from G. pentaphyllum were qualitative and quantitative by HPLC-FT-ICR MS and HPLC-UV, respectively. Among them, the total content of 19 gypenosides accurately quantified reaches 72.21 mg/g and their anti-proliferation against t-HSC/Cl-6 cells indicated compound 19 performed better activity (IC50: 28.1 ± 2.0 μM) than the other compounds. Further network pharmacology study demonstrated that compound 19 mainly plays an anti-fibrosis role by regulating the EGFR signaling pathway, and the PI3K-Akt signaling pathway. Overall, the verification result indicated that compound 19 appeared to be nontoxic to LO2, was able to modulate the PI3K/Akt signal, led to subG1 cells cycle arrest and the activation of mitochondrial-mediated apoptosis of t-HSC/Cl-6 cells for anti-hepatic fibrosis.
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Affiliation(s)
- Yumeng Zhang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
| | - Guohui Shi
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
| | - Zhonghua Luo
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
| | - Jiewen Wang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
| | - Shao Wu
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
| | - Xiaoshu Zhang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
- Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
- Correspondence: (X.Z.); (Y.Z.); Tel.: +86-24-4352-0303 (X.Z.); +86-24-4352-0309 (Y.Z.); Fax: +86-24-4352-0300 (X.Z. & Y.Z.)
| | - Yuqing Zhao
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Y.Z.); (G.S.); (Z.L.); (J.W.); (S.W.)
- Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
- Correspondence: (X.Z.); (Y.Z.); Tel.: +86-24-4352-0303 (X.Z.); +86-24-4352-0309 (Y.Z.); Fax: +86-24-4352-0300 (X.Z. & Y.Z.)
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Xiao T, Luo Z, Guo Z, Wang X, Ding M, Wang W, Shen X, Zhao Y. Multiple Roles of Black Raspberry Anthocyanins Protecting against Alcoholic Liver Disease. Molecules 2021; 26:molecules26082313. [PMID: 33923467 PMCID: PMC8073606 DOI: 10.3390/molecules26082313] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/11/2021] [Accepted: 04/14/2021] [Indexed: 02/02/2023] Open
Abstract
This study aimed to investigate the protective effect of black raspberry anthocyanins (BRAs) against acute and subacute alcoholic liver disease (ALD). Network analysis and docking study were carried out to understand the potential mechanism. Thereafter, the serum biochemical parameters and liver indexes were measured, the histopathological changes of the liver were analyzed in vivo. The results showed that all tested parameters were ameliorated after the administration of BRAs with alcohol. Meanwhile, there was increased protein expression of NF-κB and TGF-β in extracted livers, which was associated with hepatitis and hepatic fibrosis. Furthermore, BRAs and cyanidin-3-O-rutinoside exhibited cytotoxic effects on t-HSC/Cl-6, HepG2, and Hep3B and induced the apoptosis of HepG2 cells; downregulated the protein expression level of Bcl-2; upregulated the level of Bax; and promoted the release of cytochrome C, cleaved caspase-9, cleaved caspase-3, and cleaved PARP in HepG2 cells. In addition, the antioxidant activity of BRAs was tested, and the chemical components were analyzed by FT-ICR MS. The results proved that BRAs exert preventive effect on ALD through the antioxidant and apoptosis pathways.
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Affiliation(s)
- Ting Xiao
- The State Key Laboratory of Functions and Applications of Medicinal Plants, The Department of Pharmaceutic Preparation of Chinse Medicine, The High Educational Key Laboratory of Guizhou Province for Natural Medicianl Pharmacology and Druggability, School of Pharmaceutical Sciences, Guizhou Medical University, Guiyang 550025, China;
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
- The Key Laboratory of Optimal Utilizaiton of Natural Medicine Resources, School of Pharmaceutical Sciences, Guizhou Medical University, University Town, Guian New District, Guiyang 550025, China
| | - Zhonghua Luo
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
| | - Zhenghong Guo
- School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China;
| | - Xude Wang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
| | - Meng Ding
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
| | - Wei Wang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
| | - Xiangchun Shen
- The State Key Laboratory of Functions and Applications of Medicinal Plants, The Department of Pharmaceutic Preparation of Chinse Medicine, The High Educational Key Laboratory of Guizhou Province for Natural Medicianl Pharmacology and Druggability, School of Pharmaceutical Sciences, Guizhou Medical University, Guiyang 550025, China;
- The Key Laboratory of Optimal Utilizaiton of Natural Medicine Resources, School of Pharmaceutical Sciences, Guizhou Medical University, University Town, Guian New District, Guiyang 550025, China
- Correspondence: (X.S.); (Y.Z.); Tel.: +86-851-88416149 (X.S.); +86-24-43520309 (Y.Z.); Fax: +86-851-88416149 (X.S.); +86-24-43520309 (Y.Z.)
| | - Yuqing Zhao
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China; (Z.L.); (X.W.); (M.D.); (W.W.)
- Key Laboratory of Structure-Based Drug Design and Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang 110016, China
- Correspondence: (X.S.); (Y.Z.); Tel.: +86-851-88416149 (X.S.); +86-24-43520309 (Y.Z.); Fax: +86-851-88416149 (X.S.); +86-24-43520309 (Y.Z.)
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9
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Silvan JM, Gutiérrez-Docio A, Moreno-Fernandez S, Alarcón-Cavero T, Prodanov M, Martinez-Rodriguez AJ. Procyanidin-Rich Extract from Grape Seeds as a Putative Tool against Helicobacter pylori. Foods 2020; 9:E1370. [PMID: 32993186 DOI: 10.3390/foods9101370] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/23/2020] [Accepted: 09/24/2020] [Indexed: 12/16/2022] Open
Abstract
Strains of Helicobacter pylori (H. pylori) resistant to various antibiotics have increased in recent years. In this context, the search for new therapeutic approaches is crucial. The aim of the present study was to demonstrate the antibacterial activity of a procyanidin-rich extract obtained from food-grade winery grape seeds against 14 H. pylori strains and elucidate its phenolic composition. Ten strains (71.4%) showed resistance to at least some of the tested antibiotics, while four isolates (28.6%) were susceptible to all antibiotics. Resistance to more than one class of antibiotics was observed in six strains (42.9%). The extract was able to inhibit the growth of all H. pylori strains in a range of a minimum inhibitory concentration (MIC) from 0.015 mg/mL to 0.125 mg/mL, confirming also the existence of a strain-dependent effect. The phenolic composition determined by reverse phase high pressure liquid chromatography, photodiode array, and mass spectrometry detection (RP-HPLC-PAD-MS) analysis revealed the presence of 43 individual compounds and allowed the quantification of 41 of them, including seven procyanidin tetramers, seven procyanidin pentamers, and six galloylated procyanidin dimers, trimers, and tetramers. The extract was composed mainly by catechin and procyanidin oligomers with a total amount of 5801 mg/100 g, which represent 92% of the total individual phenolic content. Among them, the most abundant were catechins (2047 mg/100 g), followed by procyanidin dimers (1550 mg/100 g), trimers (1176 mg/100 g), tetramers (436 mg/100 g), and pentamers (296 mg/100 g) that represent 35, 27, 20, 8, and 5%, respectively of the total flavanol constituents. The composition profile information may help to improve the production process of useful antibacterial extracts against H. pylori.
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Tian R, Suo H, Zhang S, Sun B. Separation of a family of antioxidants flavan-3-ol thio-conjugates from procyanidins by high-speed counter-current chromatography. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03465-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Li J, Zhang S, Zhang M, Sun B. Novel approach for extraction of grape skin antioxidants by accelerated solvent extraction: Box-Behnken design optimization. J Food Sci Technol 2019; 56:4879-4890. [PMID: 31741512 DOI: 10.1007/s13197-019-03958-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/08/2019] [Accepted: 07/15/2019] [Indexed: 01/12/2023]
Abstract
Grape skin can be considered as an excellent and inexpensive source of polyphenol antioxidant compounds. A high-efficiency accelerated solvent extraction (ASE) method was developed for antioxidant polyphenols from grape skin. A three-factors three-level Box-Behnken design by response surface methodology was employed for optimization of extraction parameters in terms of total phenolic content, total anthocyanins content and antioxidant activity. The optimized condition was ethanol concentration of 48.80%, temperature of 50.79 °C and extraction time of 14.82 min. Under these conditions, the highest yields of polyphenol, the total phenolic content (15.24 mg GAE/g), total anthocyanins content (346.68 mg CGE/100 g) in grape skin, were obtained with significant antioxidant properties by DPPH, ABTS and FRAP assays. Moreover, the extracts from various grape skins by ASE, possessed ten main antioxidant polyphenols with the highest concentration of p-hydroxybenzoic acid and malvidin-3-O-glucoside. Compared with conventional solvent extraction, ASE extracted more amounts of polyphenols, exhibited more extraction level with shorter time and higher reproducibility.
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Affiliation(s)
- Jing Li
- 1School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Shuting Zhang
- 2School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Minna Zhang
- 1School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China
| | - Baoshan Sun
- 2School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016 Liaoning People's Republic of China.,3Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal
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Zdunić G, Gođevac D, Šavikin K, Krivokuća D, Mihailović M, Pržić Z, Marković N. Grape Seed Polyphenols and Fatty Acids of Autochthonous Prokupac Vine Variety from Serbia. Chem Biodivers 2019; 16:e1900053. [PMID: 31141296 DOI: 10.1002/cbdv.201900053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Accepted: 05/09/2019] [Indexed: 01/05/2023]
Abstract
Grape pomace (grape skin, seeds, and stems) represents a valuable source of bioactive compounds, thus the interest in making use of these wine waste products is increasing. Prokupac is an autochthonous Serbian variety of black grape with a long tradition in production of red wine. Identification of the superficial polyphenolic compounds by LC/MS revealed presence of 19 compounds including hydroxybenzoic acid derivatives, ellagic acid derivatives, flavan-3-ol monomers, proanthocyanidins, and flavonols. Catechin and epicatechin together with proanthocyanidins were the most abundant compounds and the highest content of phenolic compounds was determined in Prokupac clones 43/1, 40/1, and 40/2. Grape seed oil consisted of dominantly UFA (87-95 %) where methyl linoleate was the most abundant in all samples (69-81 %). Palmitic (3-8 %) and stearic acid (2-4 %) methyl esters were dominant SFA. Prokupac clone 43/3 was the most abundant in UFA (95 %) with the lowest percentage of SFA (5 %), while clones 41/1 and 43/5 had the lowest percentage of UFA (87 %) and the highest content of SFA (13 %). Favorable chemical profile of Prokupac clone seeds implicates its potential to be used as a raw material in further processing and possibility to be included as one of the quality parameters in further selection of the most interesting Prokupac clone.
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Affiliation(s)
- Gordana Zdunić
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Dejan Gođevac
- Institute of Chemistry, Technology and Metallurgy, University of Belgrade, Njegoševa 12, 11000, Belgrade, Serbia
| | - Katarina Šavikin
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Dragana Krivokuća
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Milica Mihailović
- Institute for Medicinal Plant Research 'Dr. Josif Pančić', Tadeuša Košćuška 1, 11000, Belgrade, Serbia
| | - Zoran Pržić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia
| | - Nebojša Marković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080, Belgrade, Serbia
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13
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Lucarini M, Durazzo A, Romani A, Campo M, Lombardi-Boccia G, Cecchini F. Bio-Based Compounds from Grape Seeds: A Biorefinery Approach. Molecules 2018; 23:E1888. [PMID: 30060557 PMCID: PMC6222734 DOI: 10.3390/molecules23081888] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 07/20/2018] [Accepted: 07/26/2018] [Indexed: 11/16/2022] Open
Abstract
Food and agricultural waste represents a growing problem with negative effects on the economy, environment, and human health. Winemaking produces byproducts with high added value, which can be used for new productions in several application fields. From the perspective of biorefinery and circular economy, grape seeds could be exploited by extracting bioactive compounds with high added value before using biomass for energy purposes. The markets concerned are, in addition to the food, cosmetics, and pharmaceuticals sectors, which use bioactive compounds, the sector of biopolymeric materials and of energy for the production of biohydrogen and biomethane. Generally, bioactive components should be investigated through an integrated and multidisciplinary study approach based on emerging analytical techniques; in this context, attention is addressed towards green and sustainable procedures; an update of extraction techniques, innovative technologies, and chemometrics are described. Nowadays, processes so far tested on a pilot scale for grape waste are developed to enhance the extraction yields. Here, a picture of the Italian experience applied to the byproducts of the wine industry is given.
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Affiliation(s)
| | | | - Annalisa Romani
- PHYTOLAB, University of Florence, 50019 Sesto Fiorentino, (Firenze), Italy.
| | - Margherita Campo
- PHYTOLAB, University of Florence, 50019 Sesto Fiorentino, (Firenze), Italy.
| | | | - Francesca Cecchini
- CREA-Research Centre for Viticulture and Enology, 00049 Velletri, Roma, Italy.
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14
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Xu J, Wang X, Su G, Yue J, Sun Y, Cao J, Zhang X, Zhao Y. The antioxidant and anti-hepatic fibrosis activities of acorns ( Quercus liaotungensis ) and their natural galloyl triterpenes. J Funct Foods 2018; 46:567-78. [DOI: 10.1016/j.jff.2018.05.031] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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15
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Vázquez-Armenta FJ, Silva-Espinoza BA, Cruz-Valenzuela MR, González-Aguilar GA, Nazzaro F, Fratianni F, Ayala-Zavala JF. Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables. J Food Sci Technol 2017; 54:3192-200. [PMID: 28974804 DOI: 10.1007/s13197-017-2759-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2017] [Accepted: 07/07/2017] [Indexed: 10/19/2022]
Abstract
In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg-1 and 98.07 g QE kg-1, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg-1 for DPPH and ABTS radical scavenging capacity, respectively. The main phenolic compounds identified were rutin, gallic acid, chlorogenic acid, caffeic acid, catechin and ferulic acid. Extract inhibited the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157: H7 at MIC range 16-18 g L-1. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L-1) as a sanitizer was effective to reduce the populations of all bacteria inoculated in lettuce (0.859-1.884 log reduction) and spinach (0.843-2.605 log reduction). This study emphasizes the potential of grape processing byproducts as an emergent and attractive source of bioactive compounds with antioxidant properties and antimicrobial activity against important foodborne pathogens. The study demonstrated that stem extract could be used to control the presence of human pathogenic bacteria in fresh leafy vegetables.
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Xiao T, Guo Z, Bi X, Zhao Y. Polyphenolic profile as well as anti-oxidant and anti-diabetes effects of extracts from freeze-dried black raspberries. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.01.038] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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17
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Machado NFL, Domínguez-Perles R. Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products. Molecules 2017; 22:E286. [PMID: 28216592 PMCID: PMC6155862 DOI: 10.3390/molecules22020286] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 02/06/2017] [Accepted: 02/07/2017] [Indexed: 12/03/2022] Open
Abstract
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
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Affiliation(s)
- Nelson F L Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus University, Edif. 25, Espinardo, 30100 Murcia, Spain.
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18
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Alexandre EMC, Castro LMG, Moreira SA, Pintado M, Saraiva JA. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. Food Eng Rev 2017. [DOI: 10.1007/s12393-016-9154-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li L, Zhang S, Cui Y, Li Y, Luo L, Zhou P, Sun B. Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography. J Chromatogr B Analyt Technol Biomed Life Sci 2016; 1036-1037:10-19. [PMID: 27700988 DOI: 10.1016/j.jchromb.2016.09.030] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2016] [Revised: 09/18/2016] [Accepted: 09/22/2016] [Indexed: 11/17/2022]
Abstract
In this work, an efficient method for preparative separation of procyanidins from raw cacao bean extract by high-speed counter-current chromatography (HSCCC) was developed. Under the optimized solvent system of n-hexane-ethyl acetate-water (1:50:50, v/v/v) with a combination of head-tail and tail-head elution modes, various procyanidins fractions with different polymerization degrees were successfully separated. UPLC, QTOF-MS and 1H NMR analysis verified that these fractions contained monomer up to pentamer respectively. Dimeric procyanidin B2 (purity>86%) could be isolated by HSCCC in a single run. Other individual procyanidins in these fractions could be further isolated and purified by preparative HPLC. The developed HSCCC together with preparative HPLC techniques appeared to be a useful tool for large preparation of different procyanidins from cacao beans. Furthermore, by antioxidant activity assays, it was proved that both fractions and individual procyanidins possessed greater antioxidant activities compared to standard trolox. The antioxidant activities of procyanidins increase as the increase of their polymerization degree.
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Affiliation(s)
- Lingxi Li
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Shuting Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; Department of Pharmacy, Jiamusi University, 154007 Jiamusi, China
| | - Yan Cui
- School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Yuanyuan Li
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Lanxin Luo
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Peiyu Zhou
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Baoshan Sun
- School of Functional Food and Wine, Shenyang Pharmaceutical University, 110016 Shenyang, China; Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal.
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20
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Nie C, Zhou J, Qin X, Shi X, Zeng Q, Liu J, Yan S, Zhang L. Reduction of apoptosis by proanthocyanidin-induced autophagy in the human gastric cancer cell line MGC-803. Oncol Rep 2015; 35:649-58. [PMID: 26572257 PMCID: PMC4689485 DOI: 10.3892/or.2015.4419] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2015] [Accepted: 10/20/2015] [Indexed: 12/13/2022] Open
Abstract
Proanthocyanidins are flavonoids that are widely present in the skin and seeds of various plants, with the highest content in grape seeds. Many experiments have shown that proanthocyanidins have antitumor activity both in vivo and in vitro. Autophagy and apoptosis of tumor cells induced by drugs are two of the major causes of tumor cell death. However, reports on the effect of autophagy induced by drugs in tumor cells are not consistent and suggest that autophagy can have synergistic or antagonistic effects with apoptosis. This research was aimed at investigating whether proanthocyanidins induced autophagy and apoptosis in human gastric cancer cell line MGC-803 cells and to identify the mechanism of proanthocyanidins action to further determine the effect of proanthocyanidins-induced autophagy on apoptosis. MTT assay was used to examine the proanthocyanidin cytotoxicity against human gastric cancer cell line MGC-803. Transmission electron microscopy and monodansylcadaverine (MDC) staining were used to detect autophagy. Annexin V APC/7-AAD double staining and Hoechst 33342/propidium iodide (PI) double staining were used to explore apoptosis. Western blotting was used to determine expression of proteins related to autophagy and apoptosis. Real-time quantitative PCR technology was used to determine the mRNA level of Beclin1 and BCL-2. The results showed that proanthocyanidins exhibit a significant inhibitory effect on the human gastric cancer cell line MGC-803 proliferation in vitro and simultaneously activate autophagy and apoptosis to promote cell death. Furthermore, when proanthocyanidin-induced autophagy is inhibited, apoptosis increases significantly, proanthocyanidins can be used together with autophagy inhibitors to enhance cytotoxicity.
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Affiliation(s)
- Chao Nie
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Jie Zhou
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Xiaokang Qin
- Nanjing KeyGEN Biotech Co., Ltd., Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Xianming Shi
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Qingqi Zeng
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Jia Liu
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Shihai Yan
- Affiliated Hospital of Nanjing University of Chinese Medicine, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
| | - Lei Zhang
- Jiangsu Jiankang Vocational College, Qinhuai, Nanjing, Jiangsu 210029, P.R. China
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21
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Oliveira J, Alhinho da Silva M, Teixeira N, De Freitas V, Salas E. Screening of Anthocyanins and Anthocyanin-Derived Pigments in Red Wine Grape Pomace Using LC-DAD/MS and MALDI-TOF Techniques. J Agric Food Chem 2015; 63:7636-7644. [PMID: 25912410 DOI: 10.1021/acs.jafc.5b00256] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Two phenolic extracts were made from a red wine grape pomace (GP) and fractionated first by sequential liquid-liquid extraction with organic solvents. The aqueous fraction was fractionated by low-pressure chromatography on Toyopearl HW-40 gel and on C18. Different fractions were obtained by sequential elution with aqueous/organic solvents, and then analyzed by liquid chromatography and mass spectrometry (LC-DAD/MS and MALDI-TOF). Over 50 anthocyanin-based pigments were detected by LC-DAD/MS in GP, mainly pyranoanthocyanins including A- and B-type vitisins and methylpyranoanthocyanins. The presence of oligomeric malvidin-3-O-coumaroylglucoside-based anthocyanins was also detected in GP using both LC-DAD/MS and MALDI-TOF.
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Affiliation(s)
- Joana Oliveira
- REQUIMTE - Laboratório Associado para a Quı́mica Verde, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Mara Alhinho da Silva
- REQUIMTE - Laboratório Associado para a Quı́mica Verde, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Natércia Teixeira
- REQUIMTE - Laboratório Associado para a Quı́mica Verde, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor De Freitas
- REQUIMTE - Laboratório Associado para a Quı́mica Verde, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Erika Salas
- Facultad de Ciencias Quı́micas, Universidad Autónoma de Chihuahua , Ciudad Universitaria s/n, C.P. 31170 Chihuahua, Mexico
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Zhang S, Cui Y, Li L, Li Y, Zhou P, Luo L, Sun B. Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants. Food Chem 2015; 188:422-9. [PMID: 26041213 DOI: 10.1016/j.foodchem.2015.05.030] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2015] [Revised: 05/06/2015] [Accepted: 05/06/2015] [Indexed: 11/18/2022]
Abstract
Polymeric proanthocyanidins isolated from a grape seed phenolic extract were hydrolysed in the presence of phloroglucinol into monomer catechins and their nucleophile derivatives. Each of the phloroglucinolysis products was successfully separated and isolated in large amount by semi-preparative HSCCC technique under the optimized conditions based on a selection of suitable solvent system. The optimized solvent system consisted of n-hexane-ethyl acetate-water (1:80:80, v/v/v) with a combination of head-tail and tail-head elution modes. By only one-step HSCCC separation, the purity of each obtained phloroglucinolysis product, including monomer catechins and their nucleophile derivatives was above 76%, verified by UPLC. The structures of these products were tentatively identified by UPLC based on their retention time and further confirmed by MS and (1)H NMR analysis. Furthermore, by DPPH, ABTS and FRAP assays, it was verified that all these phloroglucinolysis products possessed strong antioxidant activities, being catechin-nucleophile derivatives more powerful than free catechins.
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Affiliation(s)
- Shuting Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; Department of Pharmacy, Jiamusi University, 154007 Jiamusi, China
| | - Yan Cui
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Lingxi Li
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Yuanyuan Li
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Peiyu Zhou
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Lanxin Luo
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China
| | - Baoshan Sun
- School of Pharmacy, Shenyang Pharmaceutical University, 110016 Shenyang, China; Pólo Dois Portos, Instituto National de Investigação Agrária e Veterinária, I.P., Quinta da Almoinha, 2565-191 Dois Portos, Portugal.
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23
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Teixeira A, Baenas N, Dominguez-Perles R, Barros A, Rosa E, Moreno DA, Garcia-Viguera C. Natural bioactive compounds from winery by-products as health promoters: a review. Int J Mol Sci 2014; 15:15638-78. [PMID: 25192288 PMCID: PMC4200838 DOI: 10.3390/ijms150915638] [Citation(s) in RCA: 257] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Revised: 08/19/2014] [Accepted: 08/25/2014] [Indexed: 01/07/2023] Open
Abstract
The relevance of food composition for human health has increased consumers' interest in the consumption of fruits and vegetables, as well as foods enriched in bioactive compounds and nutraceuticals. This fact has led to a growing attention of suppliers on reuse of agro-industrial wastes rich in healthy plant ingredients. On this matter, grape has been pointed out as a rich source of bioactive compounds. Currently, up to 210 million tons of grapes (Vitis vinifera L.) are produced annually, being the 15% of the produced grapes addressed to the wine-making industry. This socio-economic activity generates a large amount of solid waste (up to 30%, w/w of the material used). Winery wastes include biodegradable solids namely stems, skins, and seeds. Bioactive compounds from winery by-products have disclosed interesting health promoting activities both in vitro and in vivo. This is a comprehensive review on the phytochemicals present in winery by-products, extraction techniques, industrial uses, and biological activities demonstrated by their bioactive compounds concerning potential for human health.
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Affiliation(s)
- Ana Teixeira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Nieves Baenas
- Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Raul Dominguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Diego A Moreno
- Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
| | - Cristina Garcia-Viguera
- Phytochemistry Laboratory, Department of Food Science and Technology, National Council for Scientfic Research (CEBAS-CSIC), P.O. Box 164, Campus de Espinardo-Edificio 25, E-30100 Murcia, Spain.
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Brazinha C, Cadima M, Crespo JG. Optimization of Extraction of Bioactive Compounds from Different Types of Grape Pomace Produced at Wineries and Distilleries. J Food Sci 2014; 79:E1142-9. [DOI: 10.1111/1750-3841.12476] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Accepted: 03/26/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Carla Brazinha
- Requimte/CQFB; Dept. de Química; Faculdade de Ciências e Tecnologia; Univ. Nova de Lisboa; Campus de Caparica; 2829-516 Caparica Portugal
| | - Mafalda Cadima
- Requimte/CQFB; Dept. de Química; Faculdade de Ciências e Tecnologia; Univ. Nova de Lisboa; Campus de Caparica; 2829-516 Caparica Portugal
| | - João G. Crespo
- Requimte/CQFB; Dept. de Química; Faculdade de Ciências e Tecnologia; Univ. Nova de Lisboa; Campus de Caparica; 2829-516 Caparica Portugal
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25
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Shuting Z, Yan C, Baoshan S. Preparative isolation of monomer catechins and oligomer procyanidin fractions from grape seed extracts by high-speed counter-current chromatography. BIO Web of Conferences 2014. [DOI: 10.1051/bioconf/20140302013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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