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Mróz M, Parchem K, Jóźwik J, Domingues MR, Kusznierewicz B. The Impact of Different Drying Methods on the Metabolomic and Lipidomic Profiles of Arthrospira platensis. Molecules 2024; 29:1747. [PMID: 38675566 PMCID: PMC11051859 DOI: 10.3390/molecules29081747] [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: 02/22/2024] [Revised: 03/28/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Drying is an inseparable part of industrial microalgae production. In this work, the impacts of eight different drying methods on the metabolome and lipidome of Arthrospira platensis were investigated. The studied drying methods were freeze drying (FD), sun drying (SD), air drying at 40 and 75 °C (AD' and AD″), infrared drying at 40 and 75 °C (IRD' and IRD″), and vacuum drying at 40 and 75 °C (VD' and VD″). Results gathered by reversed-phase liquid chromatography separation coupled with high-resolution tandem mass spectrometry with electrospray ionization (RP-LC-ESI-Orbitrap HRMS/MS) analysis allowed researchers to identify a total of 316 metabolites (including lipids) in aqueous and ethanolic extracts. The compounds identified in ethanolic extracts were mainly lipids, such as neutral and polar lipids, chlorophylls and carotenoids, while the compounds identified in the aqueous extracts were mainly amino acids and dipeptides. Among the identified compounds, products of enzymatic and chemical degradation, such as pyropheophytins, monoacylglycerols and lysophosphatidylcholines were also identified and their amounts depended on the drying method. The results showed that except for FD method, recognized as a control, the most protective method was AD'. Contrary to this, VD' and VD″, under the conditions used, promoted the most intense degradation of valuable metabolites.
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Affiliation(s)
- Marika Mróz
- Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza St., 80-233 Gdańsk, Poland; (M.M.); (K.P.); (J.J.)
| | - Karol Parchem
- Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza St., 80-233 Gdańsk, Poland; (M.M.); (K.P.); (J.J.)
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, 532 10 Pardubice, Czech Republic
| | - Joanna Jóźwik
- Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza St., 80-233 Gdańsk, Poland; (M.M.); (K.P.); (J.J.)
| | - M. Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal;
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Barbara Kusznierewicz
- Department of Chemistry, Technology and Biotechnology of Food, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza St., 80-233 Gdańsk, Poland; (M.M.); (K.P.); (J.J.)
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2
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Roca M, Pérez-Gálvez A. Absolute chlorophyll composition of commercial green food colorants and coloring foodstuff by HPLC-ESI-QTOF-MS/MS: Copper chlorophyllins. Food Chem 2024; 436:137728. [PMID: 37857195 DOI: 10.1016/j.foodchem.2023.137728] [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: 05/15/2023] [Revised: 09/15/2023] [Accepted: 10/08/2023] [Indexed: 10/21/2023]
Abstract
Sodium copper chlorophyllins (SCC) are used worldwide to brightly color green foods as authorized food colorants, although their composition is only partially known. This study applied a combination of experimental and in silico techniques to describe the SCC profile in commercial colorant products and coloring foods. Different approaches have allowed identifying five new chlorophyll compounds in the food colorants besides the description of unique product ions able to distinguish among different chlorophyll isomers for the first time. In addition, a detailed isotope cluster analysis has revealed the formation of two new structures of copper chlorophyllins, featuring the copper in peripheral positions instead of the central pocket. Finally, a computational study of thermodynamic parameters and molecular descriptors has determined the factors responsible for the formation of the two main copper chlorophyllins present in the food colorants. This information will sustain alternative processing leading to SCC products with tailored composition.
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Affiliation(s)
- María Roca
- Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain
| | - Antonio Pérez-Gálvez
- Group of Chemistry and Biochemistry of Pigments. Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
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3
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Herrera M, Viera I, Roca M. Study of the authentic composition of the novel green foods: Food colorants and coloring foods. Food Res Int 2023; 170:112974. [PMID: 37316058 DOI: 10.1016/j.foodres.2023.112974] [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: 02/01/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
The clean label approach is behind the development of the new concept, coloring food, in contrast to regulated food colorants, although few data are available regarding its composition. Consequently, twenty-six commercial green foods (including novel foods) have been analyzed to investigate the authentic composition behind the different labels. It has been identified by HPLC-ESI/APCI-hrTOF-MS2 the complete array of chlorophylls in the regulated green food colorants, several of them identified for the first time in foods. The coloring food alternative is based on mixing blue (such as spirulina) and yellow (such as safflower) hues. Our data suggest that in the analyzed samples, spirulina is water or solvent extracted before being added to the food. The obtained results showed for the first time, the authentic data on the chemical composition of the new green foods.
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Affiliation(s)
- Marta Herrera
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
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4
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Comprehensive chlorophyll composition of commercial green food colorants and coloring foodstuffs by HPLC-ESI-QTOF-MS/MS: Chlorophyllins. Food Chem 2023; 415:135746. [PMID: 36863233 DOI: 10.1016/j.foodchem.2023.135746] [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: 07/27/2022] [Revised: 02/06/2023] [Accepted: 02/16/2023] [Indexed: 03/04/2023]
Abstract
Consumers demand higher levels of food quality and safety, so food legislative organizations need full knowledge of food composition to develop regulations that guarantee quality and safety criteria. This is the context for green natural food colorants and the new category green "coloring foodstuffs". We have exploited the capabilities of targeted metabolomics assisted by powerful software and algorithms to unravel the comprehensive chlorophyll composition in commercial samples of both colorant categories. With the aid of an in-house library, at first, seven new chlorophylls have been identified, among all the samples analyzed, providing data on their structural configuration. Next, taking advantage of an expert-curated database, eight more chlorophylls non-described previously have been found, which will be significant for the chemistry of chlorophylls. Finally, we have deciphered the sequence of chemical reactions that take place during the manufacturing of green food colorants and propose the whole pathway that explains the occurrence of the chlorophylls they contain.
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Zhu J, Liu X, Huang W, An R, Xu X, Li P. 2,4-epibrassinolide delays leaf senescence in pak choi (Brassica rapa subsp. chinensis) by regulating its chlorophyll metabolic pathway and endogenous hormones content. Gene 2023:147531. [PMID: 37286019 DOI: 10.1016/j.gene.2023.147531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/23/2023] [Accepted: 05/31/2023] [Indexed: 06/09/2023]
Affiliation(s)
- Junzhen Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Xuesong Liu
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, P.R. China
| | - Wen Huang
- Nanjing Institute of Vegetable Science, Nanjing 210042, Jiangsu, PR China
| | - Ronghui An
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives
| | - Xiaoyang Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China
| | - Pengxia Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, PR China; Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, Jiangsu, PR China; Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Nanjing 210014, Jiangsu, PR China; Key Laboratory of Cold Chain Logistics Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, P.R. China.
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6
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Mandal BK, Ling YC. Analysis of Chlorophylls/Chlorophyllins in Food Products Using HPLC and HPLC-MS Methods. Molecules 2023; 28:molecules28104012. [PMID: 37241753 DOI: 10.3390/molecules28104012] [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: 04/04/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Of the different quality parameters of any food commodity or beverage, color is the most important, attractive and choice-affecting sensory factor to consumers and customers. Nowadays, food industries are interested in making the appearance of their food products attractive and interesting in order to appeal to consumers/customers. Natural green colorants have been accepted universally due to their natural appeal as well as their nontoxic nature to consumers. In addition, several food safety issues mean that natural green colorants are preferable to synthetic food colorants, which are mostly unsafe to the consumers but are less costly, more stable, and create more attractive color hues in food processing. Natural colorants are prone to degradation into numerous fragments during food processing, and thereafter, in storage. Although different hyphenated techniques (especially high-performance liquid chromatography (HPLC), LC-MS/HRMS, and LC/MS-MS are extensively used to characterize all these degradants and fragments, some of them are not responsive to any of these techniques, and some substituents in the tetrapyrrole skeleton are insensitive to these characterization tools. Such circumstances warrant an alternative tool to characterize them accurately for risk assessment and legislation purposes. This review summarizes the different degradants of chlorophylls and chlorophyllins under different conditions, their separation and identification using various hyphenated techniques, national legislation regarding them, and the challenges involved in their analysis. Finally, this review proposes that a non-targeted analysis method that combines HPLC and HR-MS assisted by powerful software tools and a large database could be an effective tool to analyze all possible chlorophyll and chlorophyllin-based colorants and degradants in food products in the future.
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Affiliation(s)
- Badal Kumar Mandal
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, India
| | - Yong-Chien Ling
- Department of Chemistry, National Tsing Hua University, Hsinchu 30013, Taiwan
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Ding D, He X, Agarry IE, Wang Y, Zhou F, Li Y, Kan J, Cai T, Chen K. Profile of Human Milk Phospholipids at Different Lactation Stages with UPLC/Q-TOF-MS: Characterization, Distribution, and Differences. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6326-6337. [PMID: 37040528 DOI: 10.1021/acs.jafc.2c07512] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Human milk phospholipids are important for the regular growth and development of infants. Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS) was employed to qualitatively and quantitatively analyze 277 phospholipid molecular species in 112 human milk samples to obtain a detailed profile of human milk phospholipids along the lactation stage. MS/MS fragmentation patterns of sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine were characterized in detail. Phosphatidylcholine is the most dominant group, followed by sphingomyelin. PC(18:0/18:2), SM(d18:1/24:1), PE(18:0/18:0), PS(18:0/20:4), and PI(18:0/18:2) showed the highest average concentration among all of the phosphatidylcholine, sphingomyelin, phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol molecular species, respectively. The fatty acids attached to the phospholipid molecules were mainly palmitic, stearic, oleic, and linoleic acids, and the plasmalogens decreased along the lactation stage. The increase of sphingomyelins and phosphatidylethanolamines and the decrease of phosphatidylcholines are the key changes from colostrum to transitional milk; the increase of lysophosphatidylcholines and lysophosphatidylethanolamines and the continuous decrease of phosphatidylcholines are the vital changes from transitional milk to mature milk.
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Affiliation(s)
- Desheng Ding
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Xiaoling He
- Department of Obstetrics and Gynecology, The First Affiliated Hospital of Chongqing Medical University, Chongqing 400016, P. R. China
| | - Israel Emiezi Agarry
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Yuankai Wang
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Fenglan Zhou
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Yunchang Li
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Jianquan Kan
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
| | - Kewei Chen
- College of Food Science, Southwest University, No. 2, Tiansheng Road, Beibei, Chongqing 400715, P. R. China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, P. R. China
- Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing 400715, P. R. China
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8
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Li Y, Agarry IE, Ding D, Zalán Z, Huang P, Cai T, Chen K. Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC-DAD-MS. J Food Sci 2023; 88:147-160. [PMID: 36517982 DOI: 10.1111/1750-3841.16411] [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: 06/29/2022] [Revised: 10/19/2022] [Accepted: 11/18/2022] [Indexed: 12/23/2022]
Abstract
The preparation of dephytylated chlorophyll standards is inefficient and the process is complicated, which hinders chlorophyll determination and related bioactive property investigation. In this paper, chlorophyll derivatives from four phytylated chlorophylls (chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b) before and after the enzymatic reaction were qualitatively and quantitatively characterized by UPLC-DAD-MS. A simple index was proposed to characterize chlorophyll pigments from their oxidized counterparts by the λmax of the typical peak of chlorophyll derivatives in UV-visible spectrum and their signal intensity ratios. The optimal reaction conditions for the enzymatic reaction of four chlorophyll pigments were optimized, and kinetic models were fitted. The results showed that the optimal temperatures for the enzymatic reactions of chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b were 30, 30, 60, and 60°C, respectively, and their optimal reaction time was 2, 3, 1, and 3 h, respectively. Kinetic models were fitted under optimal reaction conditions to study the Km and Vm values of the enzymatic reactions. PRACTICAL APPLICATION: Dephytylated chlorophylls, such as chlorophyllide and pheophorbide, are frequently determined in food industry and are always required to be prepared in lab with acetone powder from plant tissue. Moreover, chlorophyll pigments are easy to undergo oxidations, which make the characterization of dephytylated chlorophyll pigments more complicated and difficult. In this paper, four types of phytylated chlorophylls were investigated respectively about the dephytinization process with the citrus acetone powder, and the reaction mixture was analyzed with UPLC-DAD-MS, which can provide an important reference for relevant chlorophyll determination studies and the development of chlorophyll identification protocols.
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Affiliation(s)
- Yunchang Li
- College of Food Science, Southwest University, Chongqing, P. R. China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P. R. China.,Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, P. R. China
| | - Israel Emiezi Agarry
- College of Food Science, Southwest University, Chongqing, P. R. China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P. R. China.,Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, P. R. China
| | - Desheng Ding
- College of Food Science, Southwest University, Chongqing, P. R. China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P. R. China.,Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, P. R. China
| | - Zsolt Zalán
- Food Science and Technology Institute, Hungarian University of Agriculture and Life Sciences, Buda Campus, Gödöllő, Hungary
| | - Pimiao Huang
- College of Food Science, Southwest University, Chongqing, P. R. China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P. R. China.,Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, P. R. China
| | - Tian Cai
- School of Chemistry and Chemical Engineering, Southwest University, Chongqing, P. R. China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, P. R. China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, P. R. China.,Chongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chongqing, P. R. China
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9
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Prasedya ES, Padmi H, Ilhami BTK, Martyasari NWR, Sunarwidhi AL, Widyastuti S, Khairinisa MA, Cokrowati N, Simangunsong EE, Frediansyah A. Brown Macroalgae Sargassum cristaefolium Extract Inhibits Melanin Production and Cellular Oxygen Stress in B16F10 Melanoma Cells. Molecules 2022; 27:8585. [PMID: 36500679 PMCID: PMC9741006 DOI: 10.3390/molecules27238585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 11/28/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
The brown macroalgae Sargassum has been reported for its anti-UV and photoprotective potential for industrial applications. This study evaluated the melanin inhibition activity of Sargassum cristaefolium (SCE) ethanol extract. Melanogenesis inhibition by SCE was assessed in vitro with B16-F10 melanoma cell models and in silico against melanin regulatory proteins Tyrosinase (TYR) and Melanocortin 1 Receptor (MC1R). The regulatory properties evaluated were the melanin content, intracellular tyrosinase activity and cellular antioxidant activities. In addition, the bioactive compounds detected in SCE were subjected to molecular docking against TYR and MC1R. Based on the results, 150 µg/mL SCE effectively inhibited the production of melanin content and intracellular tyrosinase activity. Cellular tyrosinase activity was reduced by SCE-treated cells in a concentration-dependent manner. The results were comparable to the standard tyrosinase inhibitor kojic acid. In addition, SCE effectively decreased the intracellular reactive oxygen species (ROS) levels in B16-F10 cells. The antioxidant properties may also contribute to the inhibition of melanogenesis. In addition, LCMS UHPLC-HR-ESI-MS profiling detected 33 major compounds. The results based on in silico study revealed that the bioactive compound putative kaurenoic acid showed a strong binding affinity against TYR (-6.5 kcal/mol) and MC1R (-8.6 kcal/mol). However, further molecular analyses are needed to confirm the mechanism of SCE on melanin inhibition. Nevertheless, SCE is proposed as an anti-melanogenic and antioxidant agent, which could be further developed into cosmetic skin care products.
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Affiliation(s)
- Eka Sunarwidhi Prasedya
- Bioscience and Biotechnology Research Centre, Faculty of Mathematics and Natural Sciences, University of Mataram, Mataram 83126, Indonesia
- Department of Biology, Faculty of Mathematics and Natural Science, University of Mataram, Mataram 83126, Indonesia
| | - Hasriaton Padmi
- Bioscience and Biotechnology Research Centre, Faculty of Mathematics and Natural Sciences, University of Mataram, Mataram 83126, Indonesia
| | - Bq Tri Khairina Ilhami
- Bioscience and Biotechnology Research Centre, Faculty of Mathematics and Natural Sciences, University of Mataram, Mataram 83126, Indonesia
| | - Ni Wayan Riyani Martyasari
- Bioscience and Biotechnology Research Centre, Faculty of Mathematics and Natural Sciences, University of Mataram, Mataram 83126, Indonesia
| | | | - Sri Widyastuti
- Faculty of Food Technology and Agroindustry, University of Mataram, Mataram 83126, Indonesia
| | - Miski Aghnia Khairinisa
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Nunik Cokrowati
- Aquaculture Program, Faculty of Agriculture, University of Mataram, Mataram 83127, Indonesia
| | | | - Andri Frediansyah
- Research Center for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN), Wonosari 55861, Indonesia
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Jiang S, Yu M, Jiang P, Nakamura Y, Qi H. Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shan Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Meiqi Yu
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
| | - Yoshimasa Nakamura
- Graduate School of Environmental and Life Science, Okayama University, Okayama, Japan
| | - Hang Qi
- National Engineering Research Center of Seafood, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
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11
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Herrera M, Viera I, Roca M. HPLC–MS2 Analysis of Chlorophylls in Green Teas Establishes Differences among Varieties. Molecules 2022; 27:molecules27196171. [PMID: 36234707 PMCID: PMC9572584 DOI: 10.3390/molecules27196171] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/13/2022] [Accepted: 09/19/2022] [Indexed: 11/22/2022] Open
Abstract
Green teas are nonfermented teas, the quality of which is measured by the green color. However, this category encompasses a high number of tea varieties that differ in cultivation and processing. For example, leaf or stem/bubble tea, plants cultivated under a light or shadow regime, powdered or unpowdered tea, etc. These variables determine the different qualities among green teas (Matcha, Sencha, Gyokuro, etc.) and consequently their different values on the market. Our purpose is to determine if these variables can exert an influence on the chlorophyll profile and to establish a characteristic profile for specific green teas. With such an aim, we analyzed the chlorophyll profiles of 6 different green tea varieties via HPLC-hr ESI/APCI–MS2 and identified up to 17 different chlorophyll compounds. For the first time, 132-hydroxy-chlorophylls, 132-hydroxy-pheophytins, and 151-hydroxy-lactone-pheophytins have been identified in green teas. Shadow teas (Matcha and Sencha) and light-regimen green teas can be statistically differentiated by the total chlorophyll content and the a/b ratio. However, only Matcha tea contains a higher proportion of chlorophylls a and b among the green tea varieties analyzed, justifying the higher quality and price of this variety. Other chlorophyll metabolites (pheophytins, pyropheophytins, and oxidized chlorophylls) are indicative of the various processing and storage conditions.
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12
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Viera I, Herrera M, Roca M. Influence of food composition on chlorophyll bioaccessibility. Food Chem 2022; 386:132805. [PMID: 35509163 DOI: 10.1016/j.foodchem.2022.132805] [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: 12/28/2021] [Revised: 03/10/2022] [Accepted: 03/22/2022] [Indexed: 11/04/2022]
Abstract
Chlorophylls are ingested and effectively absorbed by our organism daily, but the effect of food composition on its bioaccessibility is unknown. Therefore, the present research analyses the chlorophyll bioaccessibility of ten commercial foods (guacamole, virgin olive oil, tortellini, basil hummus, creamed spinach, vegetable pasta, green tea chocolate, avocado and kiwi juices, and pesto sauce), selected based on their different nutritional (fat, fiber, protein, and carbohydrates) and chlorophyll composition and content. The most unexpected result was to correlate chlorophyll degradation during in vitro digestion with the salt content of the digested food. Surprisingly, independently of the foods' nutritional composition or the chlorophyll content, the chlorophyll profile after in vitro digestion was formed by 90% pheophytins and 10% chlorophylls and pheophorbides. Such a pattern can only be modified when the ingested food contains a high proportion of pheophorbides (˃20%) that prevailed up to the mixed micelles.
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Affiliation(s)
- Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
| | - Marta Herrera
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.
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Roca M, Pérez-Gálvez A. Metabolomics of Chlorophylls and Carotenoids: Analytical Methods and Metabolome-Based Studies. Antioxidants (Basel) 2021; 10:1622. [PMID: 34679756 PMCID: PMC8533378 DOI: 10.3390/antiox10101622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/03/2021] [Accepted: 10/12/2021] [Indexed: 01/27/2023] Open
Abstract
Chlorophylls and carotenoids are two families of antioxidants present in daily ingested foods, whose recognition as added-value ingredients runs in parallel with the increasing number of demonstrated functional properties. Both groups include a complex and vast number of compounds, and extraction and analysis methods evolved recently to a modern protocol. New methodologies are more potent, precise, and accurate, but their application requires a better understanding of the technical and biological context. Therefore, the present review compiles the basic knowledge and recent advances of the metabolomics of chlorophylls and carotenoids, including the interrelation with the primary metabolism. The study includes material preparation and extraction protocols, the instrumental techniques for the acquisition of spectroscopic and spectrometric properties, the workflows and software tools for data pre-processing and analysis, and the application of mass spectrometry to pigment metabolomics. In addition, the review encompasses a critical description of studies where metabolomics analyses of chlorophylls and carotenoids were developed as an approach to analyzing the effects of biotic and abiotic stressors on living organisms.
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Affiliation(s)
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Building 46, 41013 Sevilla, Spain;
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14
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Viera I, Herrera M, Roca M. In Vitro Bioaccessibility Protocol for Chlorophylls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8777-8786. [PMID: 34328725 PMCID: PMC8389804 DOI: 10.1021/acs.jafc.1c02815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/09/2021] [Accepted: 07/16/2021] [Indexed: 05/24/2023]
Abstract
The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different in vitro models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables. Chlorophyll polarity and food matrix were the determining factors, but surprisingly, chlorophyll bioaccessibility was affected during the application of the in vitro standardized protocol. Therefore, the present research has identified the reactions that can be biased during the estimation of chlorophyll bioaccessibility, defining a specific protocol in the function of chlorophyll structures.
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Affiliation(s)
- Isabel Viera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Marta Herrera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
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15
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Transformation pathways and metabolic activity of free chlorophyll compounds from chloroplast thylakoid membrane under in vitro gastrointestinal digestion and colonic fermentation in early life. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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16
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Wang YT, Yang CH, Huang KS, Shaw JF. Chlorophyllides: Preparation, Purification, and Application. Biomolecules 2021; 11:biom11081115. [PMID: 34439782 PMCID: PMC8392590 DOI: 10.3390/biom11081115] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 12/18/2022] Open
Abstract
Chlorophyllides can be found in photosynthetic organisms. Generally, chlorophyllides have a-, b-, c-, d-, and f-type derivatives, and all chlorophyllides have a tetrapyrrole structure with a Mg ion at the center and a fifth isocyclic pentanone. Chlorophyllide a can be synthesized from protochlorophyllide a, divinyl chlorophyllide a, or chlorophyll. In addition, chlorophyllide a can be transformed into chlorophyllide b, chlorophyllide d, or chlorophyllide f. Chlorophyllide c can be synthesized from protochlorophyllide a or divinyl protochlorophyllide a. Chlorophyllides have been extensively used in food, medicine, and pharmaceutical applications. Furthermore, chlorophyllides exhibit many biological activities, such as anti-growth, antimicrobial, antiviral, antipathogenic, and antiproliferative activity. The photosensitivity of chlorophyllides that is applied in mercury electrodes and sensors were discussed. This article is the first detailed review dedicated specifically to chlorophyllides. Thus, this review aims to describe the definition of chlorophyllides, biosynthetic routes of chlorophyllides, purification of chlorophyllides, and applications of chlorophyllides.
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Affiliation(s)
- Yi-Ting Wang
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
| | - Chih-Hui Yang
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
- Pharmacy Department of E-Da Hospital, Kaohsiung 82445, Taiwan
- Taiwan Instrument Research Institute, National Applied Research Laboratories, Taipei 106214, Taiwan
| | - Keng-Shiang Huang
- The School of Chinese Medicine for Post-Baccalaureate, I-Shou University, Kaohsiung 82445, Taiwan
- Correspondence: (K.-S.H.); (J.-F.S.); Tel.: +886-7-6151100 (ext. 7063) (K.-S.H.); +886-7-6151100 (ext. 7310) (J.-F.S.); Fax: +886-7-6151959 (J.-F.S.)
| | - Jei-Fu Shaw
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
- Correspondence: (K.-S.H.); (J.-F.S.); Tel.: +886-7-6151100 (ext. 7063) (K.-S.H.); +886-7-6151100 (ext. 7310) (J.-F.S.); Fax: +886-7-6151959 (J.-F.S.)
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17
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de Oliveira CA, Mansano VDF, Teixeira SP, Brandes AFDN, Baratto LC, Leitão SG, Santana MN, Rodrigues IA, Paulino JV. Bloodwood: the composition and secreting-site of the characteristic red exudate that gives the name to the Swartzia species (Fabaceae). JOURNAL OF PLANT RESEARCH 2021; 134:127-139. [PMID: 33403567 DOI: 10.1007/s10265-020-01246-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Accepted: 12/15/2020] [Indexed: 06/12/2023]
Abstract
The Swartzia species are commonly known as bloodwood due to the red exudate released from the stem after injury. This exudate has aroused great interest, and an integrative study is essential to describe it in detail. Thus, this work aimed to identify the red exudate's secreting-site in S. flaemingii and S. langsdorffii, and determine if it is a latex or a resin. Samples of the stem bark and the secondary xylem were prepared for histological analysis. Fresh exudates were dissolved in deuterated methanol and analyzed by 1H-NMR; other samples were resuspended in MeOH:H2O (9:1), partitioned with organic solvents and analyzed by direct infusion mass spectrometry. Total phenolic and total flavonoid contents were determined spectrophotometrically, and antioxidant capacity was determined using ferric reducing antioxidant power assay. The results showed that the exudate is a red latex produced by articulated laticifers located among the phloem cells. The latex is composed of sucrose, catechin glucosides, chlorophyll derivatives, and hederagenin-type saponins. Both samples of S. flaemingii and S. langsdorffii presented high amounts of phenolics and flavonoids, as well as a strong antioxidant capacity. The anatomical study showed that the secreting-site of the Swartzia red exudates were laticifers. This finding allows us to exclude other substances such as resin or oleoresin, generally produced by secretory cavities or ducts. Furthermore, since laticifers are rare in Fabaceae, this finding is significant, and represents an essential taxonomic feature. The showy red color is due to the large amounts of flavonoids. This latex probably has a protective role against microorganisms and photodamage. The bioactive potential of this exudate inspires further studies, which may boost the economic importance of Swartzia.
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Affiliation(s)
- Carolina Alcantara de Oliveira
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil
| | - Vidal de Freitas Mansano
- Instituto de Pesquisas Jardim Botânico do Rio de Janeiro, DIPEQ, Rua Pacheco Leão 915, Rio De Janeiro, RJ, 22460-030, Brazil
| | - Simone Pádua Teixeira
- Departamento de Ciências Farmacêuticas, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo (USP), Av. do Café, s/n, Ribeirão Preto, SP, 14040-903, Brazil
| | - Arno Fritz das Neves Brandes
- Departamento de Biologia Geral, Instituto de Biologia, Universidade Federal Fluminense (UFF), Outeriro São João Batista, s/n, Niterói, RJ, 24020-141, Brazil
| | - Leopoldo Clemente Baratto
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil
| | - Suzana Guimarães Leitão
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil
| | - Michele Nunes Santana
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil
| | - Igor Almeida Rodrigues
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil
| | - Juliana Villela Paulino
- Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro (UFRJ), Rio De Janeiro, RJ, 21941-902, Brazil.
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18
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Morcol TB, Wysocki K, Sankaran RP, Matthews PD, Kennelly EJ. UPLC-QTof-MS E Metabolomics Reveals Changes in Leaf Primary and Secondary Metabolism of Hop ( Humulus lupulus L.) Plants under Drought Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14698-14708. [PMID: 33236890 DOI: 10.1021/acs.jafc.0c05987] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The hop (Humulus lupulus L.) is an important specialty crop used in beer production. Untargeted UPLC-QTof-MSE metabolomics was used to determine metabolite changes in the leaves of hop plants under varying degrees of drought stress. Principal component analysis revealed that drought treatments produced qualitatively distinct changes in the overall chemical composition of three out of four genotypes tested (i.e., Cascade, Sultana, and a wild var. neomexicanus accession but not Aurora), although differences among treatments were smaller than differences among genotypes. A total of 14 compounds consistently increased or decreased in response to drought stress, and this effect was generally progressive as the severity of drought increased. A total of 10 of these marker compounds were tentatively identified as follows: five glycerolipids, glutaric acid, pheophorbide A, abscisic acid, roseoside, and dihydromyricetin. Some of the observed metabolite changes likely occur across all plants under drought conditions, while others may be specific to hops or to the type of drought treatments performed.
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Affiliation(s)
- Taylan B Morcol
- Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, New York 10468, United States
- Ph.D. Program in Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, New York, New York 10016, United States
| | - Konrad Wysocki
- Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, New York 10468, United States
| | - Renuka P Sankaran
- Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, New York 10468, United States
- Ph.D. Program in Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, New York, New York 10016, United States
| | - Paul D Matthews
- Department of Research and Development, Hopsteiner, S.S. Steiner, Inc., 1 West Washington Avenue, Yakima, Washington 98903, United States
| | - Edward J Kennelly
- Department of Biological Sciences, Lehman College, City University of New York, 250 Bedford Park Boulevard West, Bronx, New York 10468, United States
- Ph.D. Program in Biology, The Graduate Center, City University of New York, 365 Fifth Avenue, New York, New York 10016, United States
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Biological transformation of chlorophyll-rich spinach (Spinacia oleracea L.) extracts under in vitro gastrointestinal digestion and colonic fermentation. Food Res Int 2020; 139:109941. [PMID: 33509495 DOI: 10.1016/j.foodres.2020.109941] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/16/2020] [Accepted: 11/27/2020] [Indexed: 01/04/2023]
Abstract
Chlorophyll can be obtained from a variety of green vegetables. In this study, chlorophyll-rich spinach (Spinacia oleracea L.) extracts were subjected to early-life and adult-life gastrointestinal digestion and colonic fermentation in a murine model in vitro to investigate the biological transformation of the chlorophyll. Chlorophylls a and b were the main compounds present in the extracts. Furthermore, some other compounds were also confirmed, such as 151-hydroxy-lactone chlorophyll a, 132-hydroxy chlorophyll a, and 151-hydroxy-lactone chlorophyll b. Chlorophylls favored pheophytinization and oxidative reactions under in vitro early-life and adult-life gastrointestinal digestion, leading to the formation of pheophytin a, pheophytin b, 132-hydroxy pheophytin a, and 151-hydroxy-lactone pheophytin a. 16S rRNA gene sequencing conveyed that pheophytins modulated the gut microbiota composition during in vitro colonic fermentation. Notably, Blautia in the gut microbiota of 3-week-old mice (early life) and unclassified Lachnospiraceae in 8-week-old mice (adult life) were advantageous for transforming the pheophytins to pheophorbide a, pheophorbide b, 151-hydroxy-lactone pheophorbide a, and 132-hydroxy pheophorbide a, thereby demonstrating the loss of the phytol chain in the pheophytins. Meanwhile, total short-chain fatty acids, as well as acetic, propionic, and butyric acids, were increased by the process of microbial fermentation in the presence of pheophytins. Our study provides fundamental insight into the contribution of diverse gut microbiota functions toward the biological transformation of pheophytins.
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20
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Pérez-Gálvez A, Viera I, Roca M. Development of an accurate and direct method for the green food colorants detection. Food Res Int 2020; 136:109484. [PMID: 32846566 DOI: 10.1016/j.foodres.2020.109484] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 10/24/2022]
Abstract
Color impression represents between 60 and 90% of the final acceptance/rejection choice made by consumers. Consequently, color additives are attribute standards for our daily life in any market and any culture. Currently, authorized natural green food colorants comprise several copper-chelated chlorophyll derivatives. Both the raw materials and the manufacturing processes for the acquisition of these green food colorants are numerous and diverse. Hence, each producer applies its own know-how to obtain 'signature' green colorant products. Indeed, the chlorophyll profile of these products is partially known and may substantially differ among batches, while their identification just by HPLC-UV-Vis is not complete. Native chlorophylls do not chelate copper. Therefore, we propose a fast and specific method for copper chlorophyll detection, as indicative (except in a few fermented foods) of probable green food colorant addition or "re-greening" with copper salts. The new method is based on the characteristic isotopic pattern of the copper chlorophyll derivatives and does not require the precise characterization of the corresponding chlorophyll structure. This accurate methodology, based on a specific HPLC-ESI/APCI-HRMS method assisted with powerful post-processing software, is versatile as it can be used for other metallo-chlorophyll complexes also applied to improve the green coloration of food products.
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Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), University Campus Pablo de Olavide, Building 46, 41013 Sevilla, Spain.
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21
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Evaluation of the extraction and stability of chlorophyll-rich extracts by supercritical fluid chromatography. Anal Bioanal Chem 2020; 412:7263-7273. [DOI: 10.1007/s00216-020-02859-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/17/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023]
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22
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Mun HI, Kim YX, Suh DH, Lee S, Singh D, Jung ES, Lee CH, Sung J. Metabolomic response of Perilla frutescens leaves, an edible-medicinal herb, to acclimatize magnesium oversupply. PLoS One 2020; 15:e0236813. [PMID: 32726342 PMCID: PMC7390343 DOI: 10.1371/journal.pone.0236813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 07/14/2020] [Indexed: 01/26/2023] Open
Abstract
High salt accumulation, resulting from the rampant use of chemical fertilizers in greenhouse cultivation, has deleterious effects on plant growth and crop yield. Herein, we delineated the effects of magnesium (Mg) oversupply on Perilla frutescens leaves, a traditional edible and medicinal herb used in East-Asian countries. Mg oversupply resulted in significantly higher chlorophyll content coupled with lower antioxidant activities and growth, suggesting a direct effect on subtle metabolomes. The relative abundance of bioactive phytochemicals, such as triterpenoids, flavonoids, and cinnamic acids, was lower in the Mg-oversupplied plants than in the control. Correlation analysis between plant phenotypes (plant height, total fresh weight of the shoot, leaf chlorophyll content, and leaf antioxidant content) and the altered metabolomes in P. frutescens leaves suggested an acclimatization mechanism to Mg oversupply. In conclusion, P. frutescens preferentially accumulated compatible solutes, i.e., carbohydrates and amino acids, to cope with higher environmental Mg levels, instead of employing secondary and antioxidative metabolism.
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Affiliation(s)
- Ha In Mun
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
| | - Yangmin X. Kim
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Dong Ho Suh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
| | - Seulbi Lee
- National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea
| | - Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
| | - Eun Sung Jung
- Department of Systems Biotechnology, Konkuk University, Seoul, Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
- Department of Systems Biotechnology, Konkuk University, Seoul, Korea
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul, Korea
- * E-mail: (CHL); (JS)
| | - Jwakyung Sung
- Department of Crop Science, College of Agriculture, Life and Environment Sciences, Chungbuk National University, Cheongju, Korea
- * E-mail: (CHL); (JS)
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23
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Exploring the Microalga Euglena cantabrica by Pressurized Liquid Extraction to Obtain Bioactive Compounds. Mar Drugs 2020; 18:md18060308. [PMID: 32545497 PMCID: PMC7345716 DOI: 10.3390/md18060308] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/05/2020] [Accepted: 06/09/2020] [Indexed: 12/14/2022] Open
Abstract
In the present study, the chemical composition of the microalga Euglena cantabrica was investigated. The extraction of bioactive compounds was done using pressurized liquid extraction (PLE) at different temperatures (40–180 °C) and using green solvents (ethanol-water mixtures). A statistical design of experiments was used to optimize the maximum antioxidant capacity of the extracts by response surface methodology. The antioxidant capacity was determined through the inhibition of 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, while the chemical analyses of the extracts were carried out using different chromatographic techniques. Chlorophylls and carotenoids were analyzed by high-performance liquid chromatography coupled to a diode array detector and mass spectrometry (HPLC-DAD-MS/MS) and carbohydrates by gas chromatography with flame ionization detection (GC-FID) and high-pressure size-exclusion chromatography coupled to an evaporative light-scattering detector (HPSEC-ELSD). The results showed different possibilities for the extraction conditions, depending on the desired bioactivity or chemical composition. Briefly, (i) mixtures of ethanol-water containing around 40% ethanol at 180 °C gave the best antioxidant capacity, (ii) mixtures containing around 50% ethanol at 110 °C gave the best yield of β-glucan paramylon, and (iii) the use of pure ethanol at a low temperature (40 °C) is the best choice for the recovery of carotenoids such as diatoxanthin. Summing up, E. cantabrica seems to be a good candidate to be used in biorefinery to obtain different bioactive compounds.
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Abstract
Interest in pigment composition of microalgae species is growing as new natural pigments sources are being sought. However, we still have a limited number of species of microalgae exploited to obtain these compounds. Considering these facts, the detailed composition of carotenoids and chlorophylls of two species of green microalgae (Chlorella sorokiniana and Scenedesmus bijuga) were determined for the first time by high-performance liquid chromatography coupled to diode array and mass spectrometry detectors (HPLC-PDA-MS/MS). A total of 17 different carotenoids were separated in all the extracts. Most of the carotenoids present in the two microalgae species are xanthophylls. C. sorokiniana presented 11 carotenoids (1408.46 μg g−1), and S. bijuga showed 16 carotenoids (1195.75 μg g−1). The main carotenoids detected in the two microalgae were all-trans-lutein and all-trans-β-carotene. All-trans-lutein was substantially higher in C. sorokiniana (59.01%), whereas all-trans-β-carotene was detected in higher quantitative values in S. bijuga (13.88%). Seven chlorophyll compounds were identified in both strains with different proportions in each species. Concentrations of chlorophyll representing 7.6% and 10.2% of the composition of the compounds present in the biomass of C. sorokiniana and S. bijuga, respectively. Relevant chlorophyll compounds are reported for the first time in these strains. The data obtained provide significant insights for microalgae pigment composition databases. The carotenoids and chlorophylls profile by HPLC-PDA-MS of microalgae is reported. Microalgae showed species-specific pigments profiles. 17 carotenoids and 7 chlorophylls were identified and quantified in details. The quantitative profile presented a prevalence of chlorophylls over carotenoids. Green microalgae are proposed as an interesting natural source of food pigments.
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25
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Pérez-Gálvez A, Viera I, Benito I, Roca M. HPLC-hrTOF-MS study of copper chlorophylls: Composition of food colorants and biochemistry after ingestion. Food Chem 2020; 321:126721. [PMID: 32251921 DOI: 10.1016/j.foodchem.2020.126721] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 03/30/2020] [Accepted: 03/31/2020] [Indexed: 11/19/2022]
Abstract
Despite the daily consumption of copper chlorophylls (E-141i), the green food colorants in foods high in fats, there is a general need for knowledge regarding their exact composition. Consequently, we have analyzed by HPLC-ESI(+)/APCI(+)-hrTOF-MS2 the accurate composition of different commercial copper chlorophyll colorants for the first time. Data showed a favored yield of copper pheophytins from a series, while pheophytins from b series are preferentially no complexed with copper. The copper pheophytins present in the food colorants consisted mainly of three structural rearrangements. New fragmentation patterns and structural assignments have been described for several copper pheophytins. During the ingestion of copper chlorophylls, no chlorophyll derivative was present in serum nor urine except a new copper-pyroporphyrin a accumulated in a few livers. In any case, this green additive could represent the ideal food colorant, as most of the copper pheophytins are excreted in the feces showing almost no absorption of copper-chlorophylls compounds.
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Affiliation(s)
- Antonio Pérez-Gálvez
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
| | - Isabel Viera
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
| | - Itziar Benito
- Laboratory Animal Services, University Hospital Virgen Macarena (HUVM), E-41009 Sevilla, Spain.
| | - María Roca
- Food Phytochemistry Department, Instituto de la Grasa (CSIC), Campus Universitario, Building 46, 41013 Sevilla, Spain.
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Viera I, Chen K, Ríos JJ, Benito I, Pérez-Gálvez A, Roca M. First-Pass Metabolism of Chlorophylls in Mice. Mol Nutr Food Res 2018; 62:e1800562. [DOI: 10.1002/mnfr.201800562] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 07/06/2018] [Indexed: 11/12/2022]
Affiliation(s)
- Isabel Viera
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
| | - Kewei Chen
- College of Food Science; Southwest University; Chongqing 400715 China
| | - José J. Ríos
- Laboratory of Mass Spectrometry; Instituto de la Grasa (CSIC); 41013 Sevilla Spain
| | - Itziar Benito
- Laboratory Animal Services; University Hospital Virgen Macarena (HUVM); E-41009 Sevilla Spain
| | - Antonio Pérez-Gálvez
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
| | - María Roca
- Food Phytochemistry Department; Instituto de la Grasa (CSIC),; 41013 Sevilla Spain
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Teramura M, Tamiaki H. Semi-synthesis and HPLC analysis of (bacterio)chlorophyllides possessing a propionic acid residue at the C17-position. J PORPHYR PHTHALOCYA 2018. [DOI: 10.1142/s1088424618500347] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Various chlorophyll and bacteriochlorophyll derivatives possessing a magnesium or zinc atom at the central position and a free carboxylic acid group at the C17[Formula: see text]-position, also known as (bacterio)chlorophyllides, were synthesized through a combination of organic synthesis techniques and enzymatic steps. The semi-synthetic (bacterio)chlorophyllides were purified and analyzed using reversed-phase high-performance liquid chromatography with UV-vis spectroscopy and mass spectrometry. These free propionic acid-containing chlorophyllous pigments can be useful research materials for the study of (bacterio)chlorophyll metabolisms.
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Affiliation(s)
- Misato Teramura
- Graduate School of Life Sciences, Ritsumeikan University, Kusatsu, Shiga 525-8577, Japan
| | - Hitoshi Tamiaki
- Graduate School of Life Sciences, Ritsumeikan University, Kusatsu, Shiga 525-8577, Japan
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Chen K, Ríos JJ, Pérez-Gálvez A, Roca M. Comprehensive chlorophyll composition in the main edible seaweeds. Food Chem 2017; 228:625-633. [DOI: 10.1016/j.foodchem.2017.02.036] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Revised: 02/07/2017] [Accepted: 02/08/2017] [Indexed: 11/26/2022]
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