1
|
Kim MY, Kim S, Lee J, Kim JI, Oh E, Kim SW, Lee E, Cho KS, Kim CS, Lee MH. Lignan-Rich Sesame ( Sesamum indicum L.) Cultivar Exhibits In Vitro Anti-Cholinesterase Activity, Anti-Neurotoxicity in Amyloid-β Induced SH-SY5Y Cells, and Produces an In Vivo Nootropic Effect in Scopolamine-Induced Memory Impaired Mice. Antioxidants (Basel) 2023; 12:antiox12051110. [PMID: 37237976 DOI: 10.3390/antiox12051110] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/28/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Alzheimer's disease, a major cause of dementia, is characterized by impaired cholinergic function, increased oxidative stress, and amyloid cascade induction. Sesame lignans have attracted considerable attention owing to their beneficial effects on brain health. This study investigated the neuroprotective potential of lignan-rich sesame cultivars. Among the 10 sesame varieties studied, Milyang 74 (M74) extracts exhibited the highest total lignan content (17.71 mg/g) and in vitro acetylcholinesterase (AChE) inhibitory activity (66.17%, 0.4 mg/mL). M74 extracts were the most effective in improving cell viability and inhibiting reactive oxygen species (ROS) and malondialdehyde (MDA) generation in amyloid-β25-35 fragment-treated SH-SY5Y cells. Thus, M74 was used to evaluate the nootropic effects of sesame extracts and oil on scopolamine (2 mg/kg)-induced memory impairment in mice compared to the control cultivar (Goenback). Pretreatment with the M74 extract (250 and 500 mg/kg) and oil (1 and 2 mL/kg) effectively improved memory disorder in mice (demonstrated by the passive avoidance test), inhibited AChE, and enhanced acetylcholine (Ach) levels. Moreover, immunohistochemistry and Western blot results showed that the M74 extract and oil reversed the scopolamine-induced increase in APP, BACE-1, and presenilin expression levels in the amyloid cascade and decreased BDNF and NGF expression levels in neuronal regeneration.
Collapse
Affiliation(s)
- Min-Young Kim
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Sungup Kim
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Jeongeun Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Jung-In Kim
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Eunyoung Oh
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Sang-Woo Kim
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Eunsoo Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Kwang-Soo Cho
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Choon-Song Kim
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| | - Myoung-Hee Lee
- Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Milyang 50424, Republic of Korea
| |
Collapse
|
2
|
Variation in Phenolic, Mineral, Dietary Fiber, and Antioxidant Activity across Southern Tunisian Pearl Millet Germplasm. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1437306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pearl millet crop, reputed as one of the most important food sources cultivated in arid and semiarid parts of Africa and Asia, is known to be a source of many bioactive molecules with potential health-promoting properties. In Tunisia, this crop presented historically rich and diversified germplasm, which is being threatened by genetic erosion. The preservation programs of these species have been held for more than 20 years via participatory breeding schemes. A prospection was undertaken to collect pearl millet cultivars preserved in the last two decades from south-eastern Tunisian farmers to estimate their variability and performances. The aim of this study was to assess the profiles of phenolic compounds, antioxidant capacities, mineral composition, and dietary fiber contents of ten pearl millet cultivars in south-eastern Tunisia. The total phenolics and flavonoids in the free fraction ranged from 506.33 to 1287.71 µg.g−1 DM ferulic acid equivalent (FAE) and 4.17 to 12.53 µg.g−1 DM catechin equivalent (CE), respectively. The highest polyphenolic content from all genotypes was 1134.96 µg·g−1 DM (genotype Med.AG1.3). LC-MS analysis of individual phenol compounds allowed the identification of eight phenolic acids in millet grains. The quinic acid, p-coumaric acid, and caffeic acid were predominant phenolic acids, and six flavonoid compounds with cirsiliol and silymarin were the predominant flavonoids. The ranges of mineral contents variation were 693.10 to 1075.40 and 80.75 to 175.40 μg·g−1 for Ca and Mg, respectively, and 9.55 to 32.80, 0.75 to 8.60, 1.84 to 12.21, and 3.63 to 11.40 μg·g−1 for Na, Zn, Cu, and Fe, respectively. The content of NDF, ADF, and ADL per dry weight varied from 20 to 31%, 1 to 4.2%, and 0.4 to 2.3%, respectively. Overall, considering the variability among the assessed attributes, heatmap analysis showed the association between each of the traits as related to the clustered genotypes.
Collapse
|
3
|
XU J, JI H, DONG H, DUAN S, CHEN H, ZHANG D, LIU S, MAO W. A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.35220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jiayin XU
- Guangdong Ocean University, P.R. China
| | - Hongwu JI
- Guangdong Ocean University, P.R. China; uangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, P.R. China; Guangdong Province Engineering Laboratory for Marine Biological Products, P.R. China; Guangdong Provincial Engineering Technology Research Center of Marine Food, P.R. China
| | - Hang DONG
- Guangdong Ocean University, P.R. China
| | | | - Hao CHEN
- Guangdong Ocean University, P.R. China
| | - Di ZHANG
- Guangdong Ocean University, P.R. China
| | - Shucheng LIU
- Guangdong Ocean University, P.R. China; uangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, P.R. China; Guangdong Province Engineering Laboratory for Marine Biological Products, P.R. China; Guangdong Provincial Engineering Technology Research Center of Marine Food, P.R. China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, P.R. China
| | - Weijie MAO
- Guangdong Ocean University, P.R. China; uangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, P.R. China; Guangdong Province Engineering Laboratory for Marine Biological Products, P.R. China; Guangdong Provincial Engineering Technology Research Center of Marine Food, P.R. China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, P.R. China
| |
Collapse
|
4
|
Kim MY, Lee BW, Lee HU, Lee YY, Kim MH, Lee JY, Lee BK, Woo KS, Kim HJ. Phenolic compounds and antioxidant activity in sweet potato after heat treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6833-6840. [PMID: 31385299 DOI: 10.1002/jsfa.9968] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 07/29/2019] [Accepted: 07/29/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The ability of heat treatment with a soaking solvent to increase soluble phenolic compounds due to the liberation or breakdown of the cell matrix has been investigated in various plants. This study investigated the changes in phenolic compounds and antioxidant activities of 12 sweet potato cultivars after heat treatment with distilled water or prethanol A. RESULTS The highest total polyphenol content (134.67 mg gallic acid equivalents/g extract residue) and flavonoid content (65.43 mg catechin equivalents/g extract residue) was observed in the 'Jami' (JM) cultivar after heat treatment with prethanol A. Higher polyphenol and flavonoid content was generally observed in the purple sweet potato cultivars. Salicylic acid was the major phenolic acid, followed by protocatechuic acid or chlorogenic acid in almost all untreated sweet potato cultivars. The salicylic acid, vanillic acid, gallic acid, and caffeic acid content of the sweet potatoes increased after the heat treatment, whereas the protocatechuic acid and chlorogenic acid content decreased. The highest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity levels were observed in the JM cultivar subjected to heat treatment with prethanol A (48.15 and 80.00 mg TE/g extract residue, respectively). CONCLUSION These results suggest that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Min Young Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Byong Won Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Hyeong-Un Lee
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan, Republic of Korea
| | - Yu Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Mi Hyang Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Jin Young Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Byoung Kyu Lee
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| | - Koan Sik Woo
- Research Policy Bureau, Rural Development Administration, Jeonju, Republic of Korea
| | - Hyun-Joo Kim
- Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Republic of Korea
| |
Collapse
|
5
|
Ghanem C, Taillandier P, Rizk Z, Nehme N, Souchard JP, El Rayess Y. Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect. Molecules 2019; 24:molecules24152845. [PMID: 31387289 PMCID: PMC6695632 DOI: 10.3390/molecules24152845] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high temperatures, while longer maceration times seemed to favor the extraction of tannins. A principal component analysis showed that independently of the vinification technique, and for the same grape varieties, different winegrowing regions and harvest years affected the phenolic composition of the grape skin.
Collapse
Affiliation(s)
- Chantal Ghanem
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
- Lebanese Agricultural Research Institute, Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon
| | - Patricia Taillandier
- Université de Toulouse, INPT, UPS, CNRS, Laboratoire de Génie Chimique, 4 Allée Emile Monso, F-31432 Toulouse, France
| | - Ziad Rizk
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon
- Lebanese Agricultural Research Institute, Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon
| | - Jean Pierre Souchard
- Université de Toulouse, INPT, UPS, CNRS, Laboratoire de Génie Chimique, 4 Allée Emile Monso, F-31432 Toulouse, France
| | - Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh, Lebanon.
| |
Collapse
|
6
|
Ren G, Xue P, Sun X, Zhao G. Determination of the volatile and polyphenol constituents and the antimicrobial, antioxidant, and tyrosinase inhibitory activities of the bioactive compounds from the by-product of Rosa rugosa Thunb. var. plena Regal tea. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 18:307. [PMID: 30458808 PMCID: PMC6247689 DOI: 10.1186/s12906-018-2374-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Accepted: 11/07/2018] [Indexed: 01/08/2023]
Abstract
Background The phytochemical constituents and biological activities of Rosa rugosa Thunb. var. plena Regal flower cell sap (RFCS) were investigated. Methods Volatile constituent, such as linalool, phenylethyl alcohol, citronellol, α-bisabolol, were identified by GC-MS. The contents of hyperoside, kaempferol-3-O-rutinosid, rutin, and luteolin as well as the total flavonoid content in RFCS were determined by HPLC and HPLC-MS. The total polyphenol content was evaluated by the Folin-Ciocalteu colorimetric method. The antioxidant activities of RFCS and the standards were evaluated by DPPH and ABTS radical scavenging assays. The tyrosinase inhibitory activities of the rose samples and standard substance were determined by a spectrophotometric method. The antimicrobial effects of RFCS were evaluated in terms of minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) or minimum Fungicidal concentrations (MFCs). Results The rose fraction exhibited a high content of biologically active ingredients. The total content of volatile compounds in RFCS was approximately 48.21 ± 2.76 ng/mL. The total phenolic acid content and total flavonoid content were 0.31 ± 0.01 mg/mL and 0.43 ± 0.01 mg/mL, respectively. Its IC50 value in the DPPH assay was 1120 ± 42 μg/mL, and its IC50 value for ABTS radical scavenging activity was 1430 ± 42 μg/mL.RFCS strongly inhibited L-tyrosine oxidation with an IC50 value of 570 ± 21 μg/mL. Every compound identified in RFCS exhibited broad-spectrum antimicrobial activity. F. nucleatum was most susceptible to RFCS with an MIC of 64 μg/mL and MBC of 250 μg/mL. Conclusions Due to its rose-like aroma, phenylethyl alcohol may be combined with linalool for use as a natural skin-whitening agent and skin care additive in the and pharmaceutical industries.
Collapse
|
7
|
Lee JH, Kim H, Lee BW, Lee YY, Lee BK, Ko JY, Woo KS. Physicochemical and antioxidant properties of rice cooked with different proportions of black soybeans and cooking methods. J Food Biochem 2018. [DOI: 10.1111/jfbc.12671] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ji Hae Lee
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Hyun‐Joo Kim
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Byong Won Lee
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Yu Young Lee
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Byoung Kyu Lee
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Jee Yeon Ko
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| | - Koan Sik Woo
- National Institute of Crop Science, Rural Development Administration Suwon Korea
| |
Collapse
|
8
|
Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4874795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.
Collapse
|
9
|
Tahmaz H, Söylemezoğlu G. Effects of Vinification Techniques Combined with UV-C Irradiation on Phenolic Contents of Red Wines. J Food Sci 2017; 82:1351-1356. [PMID: 28471493 DOI: 10.1111/1750-3841.13724] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 03/21/2017] [Accepted: 03/30/2017] [Indexed: 11/28/2022]
Abstract
Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Boğazkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)-catechin, (-)-epicatechin, rutin, quercetin, trans-resveratrol, and cis-resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD). As a result of the study, the highest phenolic content except for quercetin was measured in the wines obtained by thermovinification combined with UV irradiation. We demonstrated that the highest phenolic compounds with health effect, total phenolic compounds, total anthocyanin, and antioxidant activity were obtained from thermovinification with UV-C treatment than classical wine making.
Collapse
Affiliation(s)
- Hande Tahmaz
- Dept. of Horticulture, Faculty of Agriculture, Ankara Univ., Ankara, 06110, Turkey
| | - Gökhan Söylemezoğlu
- Dept. of Horticulture, Faculty of Agriculture, Ankara Univ., Ankara, 06110, Turkey
| |
Collapse
|
10
|
Affiliation(s)
- Jairam Vanamala
- Department of Food Science, Pennsylvania State University, University Park, Pennsylvania, USA
- The Penn State Hershey Cancer Institute, Pennsylvania, USA
| |
Collapse
|
11
|
Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2750-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
12
|
Li K, Lei Z, Hu X, Sun S, Li S, Zhang Z. In vitro and in vivo bioactivities of aqueous and ethanol extracts from Helicteres angustifolia L. root. JOURNAL OF ETHNOPHARMACOLOGY 2015; 172:61-69. [PMID: 26087229 DOI: 10.1016/j.jep.2015.06.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Revised: 04/07/2015] [Accepted: 06/06/2015] [Indexed: 06/04/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Helicteres angustifolia L. (H. angustifolia L.) has been used as traditional medicine in the treatment of cancer in China and Laos. Its medical benefits, however, are still lacking of scientific evidence. Two extracts successively obtained from the root of H. angustifolia L., namely the aqueous root extract (ARE) and the ethanolic root extract (ERE), were used to evaluate the antioxidant and anticancer activities in vitro, and the antitumor efficacy of ARE was examined in vivo, respectively. MATERIALS AND METHODS ARE and ERE were extracted successively from H. angustifolia L. root with water and ethanol. In vitro antioxidant activities were assessed by radicals scavenging assay, ferrous chelating assay and reducing power assay. In vitro anticancer activities of ARE and ERE were evaluated by their cytotoxic effects against three human cancer cell lines. In addition, the anti-tumor activities of ARE in vivo were assessed by using Ht1080 (human fibrosarcoma cell line Ht1080) tumor xenografts mice. BALB/c nude mice were orally administrated with 200mg/kg/d of ARE. The tumor inhibition rate was determined on day 42 after treatment by using histopathology analysis of the tumor tissues. Furthermore, relevant biochemical parameters in blood were analyzed to monitor their cytotoxic effect. RESULTS In vitro assays indicated that ARE possessed relatively higher antioxidant and anticancer activities than ERE, with IC50 values of 82.31 ± 9.62, 62.50 ± 6.99, and 127.49 ± 2.9 μg/mL against DLD-1, A549, and HepG2 cells, respectively. In vivo tumor inhibition experiments suggested that ARE possessed significant antitumor efficacy in BALB/c nude mice with a tumor inhibition rate of 49.83 ± 14.38% (p<0.05) and little toxicity was observed to the host. CONCLUSION ARE from H. angustifolia L. possessed high antioxidant activities is active against liver cancer HepG2, lung cancer A549 and colon cancer DLD-1 cells in vitro and tumor xenografts bearing BALB/c nude mice in vivo. Further studies on elucidation of the mechanisms involved and isolation of the active components may provide more valuable information for the development of functional products from H. angustifolia L. and their application in cancer treatment.
Collapse
Affiliation(s)
- Kejuan Li
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Zhongfang Lei
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Xuansheng Hu
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Shuang Sun
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Shuhong Li
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Zhenya Zhang
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan.
| |
Collapse
|
13
|
Hou Z, Imam MU, Ismail M, Azmi NH, Ismail N, Ideris A, Mahmud R. Lactoferrin and ovotransferrin contribute toward antioxidative effects of Edible Bird's Nest against hydrogen peroxide-induced oxidative stress in human SH-SY5Y cells. Biosci Biotechnol Biochem 2015; 79:1570-8. [PMID: 26057702 DOI: 10.1080/09168451.2015.1050989] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
There are reports of improved redox outcomes due to consumption of Edible Bird's Nest (EBN). Many of the functional effects of EBN can be linked to its high amounts of antioxidants. Interestingly, dietary components with high antioxidants have shown promise in the prevention of aging and its related diseases like Alzheimer's disease. In this study, the antioxidative potentials of EBN and its constituents, lactoferrin (LF) and ovotransferrin (OVF), were determined and protective effects against hydrogen peroxide (H2O2)- induced toxicity on SH-SY5Y cells using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay and acridine orange and propidium iodide (AO/PI) staining with microscopy were examined. Results showed that EBN and its constituents attenuated H2O2-induced cytotoxicity, and decreased radical oxygen species (ROS) through increased scavenging activity. Furthermore, LF, OVF, and EBN produced transcriptional changes in antioxidant related genes that tended towards neuroprotection as compared to H2O2-treated group. Overall, the results suggest that LF and OVF may produce synergistic or all-or-none antioxidative effects in EBN.
Collapse
Affiliation(s)
- Zhiping Hou
- a Laboratory of Molecular Biomedicine , Institute of Bioscience, Universiti Putra Malaysia , Serdang , Malaysia
| | | | | | | | | | | | | |
Collapse
|
14
|
Sýs M, Metelka R, Vytřas K. Comparison of tyrosinase biosensor based on carbon nanotubes with DPPH spectrophotometric assay in determination of TEAC in selected Moravian wines. MONATSHEFTE FUR CHEMIE 2015. [DOI: 10.1007/s00706-014-1404-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Ali F, Ranneh Y, Ismail A, Esa NM. Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI-MS/MS and probing their antioxidant properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2103-11. [PMID: 25829590 PMCID: PMC4375169 DOI: 10.1007/s13197-013-1187-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/06/2013] [Accepted: 09/30/2013] [Indexed: 12/21/2022]
Abstract
The antioxidant components of cocoa powder, which is rich in polyphenols, were isolated using column chromatography and high performance liquid chromatography. Polyphenolic compounds were then characterized by high-performance liquid chromatography/Ultraviolet and electronspray ionization-tandem mass spectrometry (HPLC-UV-/ESI-MS-MS). As a result, five phenolic compounds were detected. In this study we also investigated scavenging or the total antioxidant capacity (%) of cocoa polyphenol (CP) fractionated from cocoa powder extract. 114.0 mg/g of gallic acid -equivalent phenolics and 94.3 mg/g catechin- equivalent flavonoids were quantified in this extract. Their free radical-scavenging activity was assessed by 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) assay, β-carotene bleaching test, and xanthine oxidase inhibitory activity (OX). Total antioxidant capacity (TAC) was further assessed against the myoglobin-induced oxidation of 6-hydroxy-2, 5, 7, 8-tetramethylchroman-2-carboxylic acid (ABTS) and expressed as Trolox equivalent. A high correlation between TAC and phenolic contents indicated that phenolic compounds from cocoa were a major contributor of antioxidant activity (0.967 ≤ r ≤ 1.00). CP extract had significantly (P < 0.05) potential antioxidant activities with various concentrations. These results suggest that Polyphenols-rich cocoa extract possess prominent medical properties and can be exploited as natural drug to treat free radical associated diseases.
Collapse
Affiliation(s)
- Faisal Ali
- />Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Yazan Ranneh
- />Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Amin Ismail
- />Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- />Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| | - Norhaizan Mohd Esa
- />Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
- />Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia
| |
Collapse
|
16
|
Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum [Sorghum bicolor (L.) Moench]. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0238-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
17
|
Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2409-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
18
|
Oboh G, Ademosun AO, Ayeni PO, Omojokun OS, Bello F. Comparative effect of quercetin and rutin on α-amylase, α-glucosidase, and some pro-oxidant-induced lipid peroxidation in rat pancreas. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s00580-014-2040-5] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Lee CC, Hsieh HJ, Hsieh CH, Hwang DF. Antioxidative and anticancer activities of various ethanolic extract fractions from crown-of-thorns starfish (Acanthaster planci). ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2014; 38:761-773. [PMID: 25305737 DOI: 10.1016/j.etap.2014.08.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 08/27/2014] [Accepted: 08/31/2014] [Indexed: 06/04/2023]
Abstract
Many studies currently researching marine invertebrates to determine the therapeutic potential of their bioactive materials have been showing very promising results. The crown-of-thorns starfish Acanthaster planci, an Echinodermata of the class Asteroidea, is infamous as the unique venomous starfish and as a destroyer of coral reefs. Starfish possesses many useful pharmacological and biological characteristics. In this study, A. planci was extracted with 70% ethanol and lyophilized to obtain an ethanol fraction. The ethanol fraction was dissolved with water and defatted with petroleum ether to obtain a non-polar fraction. The residual solution was successively partitioned with ethylacetate and butanol to obtain an ethylacetate fraction and butanol fraction, respectively. Four fractions were used to examine the antioxidant and anticancer properties. The ethanol fraction of A. planci contained the highest antioxidant effects such as ABTS, DPPH, Fe(2+) chelating activity and reducing power when compared with four fractions. Among the four fractions, the butanol fraction was especially shown to inhibit human malignant melanoma A375.S2 cells' proliferation, which is involved in the apoptotic progression. This fraction could induce apoptosis and even necrosis in A375.S2 cells as evidenced by double staining with an Annexin V-FITC and PI assay and DNA fragmentation analysis. These results indicated that the starfish A. planci is a good resource for obtaining the biologically active substances for antioxidant and anticancer effects.
Collapse
Affiliation(s)
- Chi-Chiu Lee
- Department of Food Science and Center of Excellence for the Ocean, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 202, Taiwan, ROC
| | - Hernyi Justin Hsieh
- Penghu Marine Biology Research Center, Fishery Research Institute, Council of Agriculture, Magong, Penghu 880, Taiwan, ROC
| | - Cheng-Hong Hsieh
- Department of Health and Nutrition Biotechnology, Asia University, 500, Lioufeng Road, Wufeng, Taichung 413, Taiwan, ROC
| | - Deng-Fwu Hwang
- Department of Food Science and Center of Excellence for the Ocean, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 202, Taiwan, ROC; Department of Health and Nutrition Biotechnology, Asia University, 500, Lioufeng Road, Wufeng, Taichung 413, Taiwan, ROC.
| |
Collapse
|
20
|
In Vitro Studies on the Antioxidant Property and Inhibition of α-Amylase, α-Glucosidase, and Angiotensin I-Converting Enzyme by Polyphenol-Rich Extracts from Cocoa (Theobroma cacao) Bean. PATHOLOGY RESEARCH INTERNATIONAL 2014; 2014:549287. [PMID: 25295218 PMCID: PMC4175390 DOI: 10.1155/2014/549287] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/19/2014] [Revised: 07/09/2014] [Accepted: 09/02/2014] [Indexed: 11/25/2022]
Abstract
Background. This study sought to investigate the antidiabetic and antihypertensive mechanisms of cocoa (Theobroma cacao) bean through inhibition of α-amylase, α-glucosidase, angiotensin-1 converting enzyme, and oxidative stress. Methodology. The total phenol and flavonoid contents of the water extractable phytochemicals from the powdered cocoa bean were determined and the effects of the extract on α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities were investigated in vitro. Furthermore, the radicals [1,1-diphenyl-2 picrylhydrazyl (DPPH), 2,2..-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), hydroxyl (OH), and nitric oxide (NO)] scavenging ability and ferric reducing antioxidant property of the extract were assessed. Results. The results revealed that the extract inhibited α-amylase (1.81 ± 0.22 mg/mL), α-glucosidase (1.84 ± 0.17 mg/mL), and angiotensin-1 converting enzyme (0.674 ± 0.06 mg/mL [lungs], 1.006 ± 0.08 mg/mL [heart]) activities in a dose-dependent manner and also showed dose-dependent radicals [DPPH (16.94 ± 1.34 mg/mL), NO (6.98 ± 0.886 mg/mL), OH (3.72 ± 0.26 mg/mL), and ABTS (15.7 ± 1.06 mmol/TEAC·g] scavenging ability. Conclusion. The inhibition of α-amylase, α-glucosidase, and angiotensin-1 converting enzyme activities by the cocoa bean extract could be part of the possible mechanism by which the extract could manage and/or prevent type-2 diabetes and hypertension.
Collapse
|
21
|
Río Segade S, Torchio F, Giacosa S, Ricauda Aimonino D, Gay P, Lambri M, Dordoni R, Gerbi V, Rolle L. Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8437-51. [PMID: 25111462 DOI: 10.1021/jf502656d] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
This study was performed to evaluate and compare the effects of different pre-treatments of whole grape berries (freezing with dry ice or in a cold room, steam blanching with different exposure times, and microwave heating with different exposure times and microwave power density) on total content of some phenolic compounds and the composition of individual anthocyanins released into the pulp during the treatment and those extracted during the maceration step. Two red winegrape varieties with different proportions of di- and trisubstituted anthocyanins were used (Nebbiolo and Barbera, respectively). Pulp-extracted anthocyanins were more significantly influenced by the pre-treatment. The results highlighted that freezing with dry ice, followed by freezing in a cold room and steam blanching for 5 min, have a great potential from an industrial point of view. They facilitated the extraction of anthocyanins in the must prior to maceration, when compared with the control samples, increasing their total content (+37.8-83.6%), and modifying the anthocyanin profile through the enrichment in the most stable compounds (+2.8-6.6% malvidin derivatives) to the detriment of others more prone to oxidation (-0.8-11.0% cyanidin derivatives). In Nebbiolo winegrapes, an improved extraction of low- and high-molecular weight flavanols into the pulp was also observed (+60.4-73.4%). Significant relationships between the phenolic composition of treated berries and the corresponding skin mechanical properties were also studied, but they were variety dependent. Discriminant analysis permitted a correct classification of the samples according to the variety and pre-treatment.
Collapse
Affiliation(s)
- Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy
| | | | | | | | | | | | | | | | | |
Collapse
|
22
|
Ulyanova EV, Larionov OG, Revina AA, Andrievskaya DV, Urusova LM, Fenin AA. Protective properties of wine products and the role of high performance liquid chromatography in the study of these properties. RUSSIAN CHEMICAL REVIEWS 2013. [DOI: 10.1070/rc2013v082n12abeh004332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
23
|
|
24
|
Capanoglu E, de Vos RC, Hall RD, Boyacioglu D, Beekwilder J. Changes in polyphenol content during production of grape juice concentrate. Food Chem 2013; 139:521-6. [DOI: 10.1016/j.foodchem.2013.01.023] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2012] [Revised: 12/24/2012] [Accepted: 01/10/2013] [Indexed: 02/03/2023]
|
25
|
Borazan AA, Bozan B. The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. Food Chem 2013; 138:389-95. [DOI: 10.1016/j.foodchem.2012.10.099] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 09/21/2012] [Accepted: 10/10/2012] [Indexed: 10/27/2022]
|
26
|
Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1112-x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
27
|
Špakovská E, Marcinčák S, Bača M, Turek P. Polyphenolic content and antioxidative activity of wines from the Sobrance wine region. POTRAVINARSTVO 2012. [DOI: 10.5219/204] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this study was to compare the content of total polyphenols and antioxidant properties of wines from the Sobrance wine region. White wines generally showed lower content of polyphenols and also posses lower scavenging capacity against DPPH radical than red wines. However, when we compared antioxidant properties of wines to protect polyunsaturated fatty acids against oxidation using to TBA method, no differences were detected. The antioxidative capacity of white wines was comparable to red wines and was higher than antioxidant capacity of ascorbic acid solution (0.2 %). The best antioxidant properties were recorded in Cabernet sauvignon (2010) and Frankovka modra (2009) wines.
Collapse
|
28
|
Neuroprotective effects of germinated brown rice against hydrogen peroxide induced cell death in human SH-SY5Y cells. Int J Mol Sci 2012; 13:9692-9708. [PMID: 22949825 PMCID: PMC3431823 DOI: 10.3390/ijms13089692] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 07/13/2012] [Accepted: 07/19/2012] [Indexed: 12/30/2022] Open
Abstract
The neuroprotective and antioxidative effects of germinated brown rice (GBR), brown rice (BR) and commercially available γ-aminobutyric acid (GABA) against cell death induced by hydrogen peroxide (H(2)O(2)) in human neuroblastoma SH-SY5Y cells have been investigated. Results show that GBR suppressed H(2)O(2)-mediated cytotoxicity and induced G0/G1 phase cell cycle arrest in SH-SY5Y cells. Moreover, GBR reduced mitochondrial membrane potential (MMP) and prevented phosphatidylserine (PS) translocation in SH-SY5Y cells, key features of apoptosis, and subsequent cell death. GBR exhibited better neuroprotective and antioxidative activities as compared to BR and GABA. These results indicate that GBR possesses high antioxidative activities and suppressed cell death in SH-SY5Y cells by blocking the cell cycle re-entry and apoptotic mechanisms. Therefore, GBR could be developed as a value added functional food to prevent neurodegenerative diseases caused by oxidative stress and apoptosis.
Collapse
|
29
|
Kiralp S, Toppare L, Yağci Y. Determination of phenolic compounds in wines with enzyme electrodes fabricated by immobilization of polyphenol oxidase in conducting copolymers. Des Monomers Polym 2012. [DOI: 10.1163/156855504322890007] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
|
30
|
Atanacković M, Petrović A, Jović S, Bukarica LG, Bursać M, Cvejić J. Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.015] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
31
|
|
32
|
JORDÃO A, SIMÕES S, CORREIA A, GONÇALVES F. ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00588.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Affiliation(s)
- Hye‐Jeong Park
- a Department of Biology, College of Advanced Sciences , Dankoook University , Cheonan , 330–714 , Korea
| | - Hyeon‐Cheol Cha
- b Department of Biology, College of Advanced Sciences , Dankoook University , Cheonan , 330–714 , Korea Phone: Fax: E-mail:
| |
Collapse
|
34
|
|
35
|
Bauer R, Cowan DA, Crouch A. Acrolein in wine: importance of 3-hydroxypropionaldehyde and derivatives in production and detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3243-3250. [PMID: 20192219 DOI: 10.1021/jf9041112] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Certain lactic acid bacteria strains belonging to the genus Lactobacillus have been implicated in the accumulation of 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. In aqueous solution 3-HPA undergoes reversible dimerization and hydration, resulting in an equilibrium state between different derivatives. Wine quality may be compromised by the presence of 3-HPA due to the potential for spontaneous conversion into acrolein under winemaking conditions. Acrolein is highly toxic and has been implicated in the development of bitterness in wine. Interconversion between 3-HPA derivatives and acrolein is a complex and highly dynamic process driven by hydration and dehydration reactions. Acrolein is furthermore highly reactive and its steady-state concentration in complex systems very low. As a result, analytical detection and quantification in solution is problematic. This paper reviews the biochemical and environmental conditions leading to accumulation of its precursor, 3-HPA. Recent advances in analytical detection are summarized, and the roles played by natural chemical derivatives are highlighted.
Collapse
Affiliation(s)
- Rolene Bauer
- Institute for Microbial Biotechnology and Metagenomics, Department of Biotechnology, University of the Western Cape, Private Bag X17, Cape Town, South Africa.
| | | | | |
Collapse
|
36
|
Cortés S, Salgado JM, Rivas B, Torrado AM, Domínguez JM. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:121-131. [PMID: 20355022 DOI: 10.1002/jsfa.3794] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Grapes after harvesting are air dried and pressed in order to concentrate sugars, acids and flavour compounds to produce vino tostado (toasted wine), a wine with intense aroma and flavour notes and high residual sugar concentration. In order to get a better knowledge of the difficulties involved, several fermentations were conducted at 12 and 28 degrees C using 0, 15 and 30 g hL(-1) ammonium sulfate and 0, 25 and 50 g hL(-1) exogenous commercial yeast (Saccharomyces cerevisiae var. bayanus) to study the kinetics of sugar consumption and ethanol, acetic acid and glycerol production. RESULTS Fermentation kinetic parameters were calculated and metal concentrations and antioxidant activity were analysed. CONCLUSION The spontaneous fermentation at 12 degrees C and all fermentations conducted with the commercial yeast gave vino tostado of adequate quality, while the spontaneous fermentation at 28 degrees C was sluggish. High-temperature fermentations led to sweeter wines with higher volumetric productivities, although low-temperature fermentations produced better wines in terms of higher glycerol and lower acetic acid levels. Fructose was the only sugar to be consumed during spontaneous fermentations, while both glucose and fructose were consumed during fermentations of the inoculated musts, with preference for each monosaccharide depending on temperature.
Collapse
Affiliation(s)
- Sandra Cortés
- Viticulture and Enology Center of Galicia (EVEGA), Ponte San Clodio s/n, E-32427 Leiro (Ourense), Spain
| | | | | | | | | |
Collapse
|
37
|
Tosun İ, İnkaya AN. Resveratrol as a Health and Disease Benefit Agent. FOOD REVIEWS INTERNATIONAL 2009. [DOI: 10.1080/87559120802525459] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
38
|
Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1117-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
39
|
Muñoz S, Mestres M, Busto O, Guasch J. Determination of some flavan-3-ols and anthocyanins in red grape seed and skin extracts by HPLC-DAD: Validation study and response comparison of different standards. Anal Chim Acta 2008. [DOI: 10.1016/j.aca.2008.08.045] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
40
|
|
41
|
Thimothe J, Bonsi IA, Padilla-Zakour OI, Koo H. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:10200-10207. [PMID: 17999462 DOI: 10.1021/jf0722405] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Grapes are rich sources of potentially bioactive polyphenols. However, the phenolic content is variable depending on grape variety, and may be modified during vinification. In this study, we examined the chemical composition and biological activity of phenolic extracts prepared from several red wine grape varieties and their fermented byproduct of winemaking (pomace) on some of the virulence properties of Streptococcus mutans a well-known dental pathogen. Grape phenolic extracts were obtained from Vitis vinifera varieties Cabernet Franc and Pinot Noir and Vitis interspecific hybrid varieties Baco Noir and Noiret. The anthocyanins and flavan-3-ols content were highly variable depending on grape variety and type of extract (whole fruit vs fermented pomace). Nevertheless, all grape phenolic extracts remarkably inhibited glucosyltransferases B and C (70-85% inhibition) at concentrations as low as 62.5 microg/mL (P < 0.01). Furthermore, the glycolytic pH-drop by S. mutans cells was inhibited by the grape extracts without affecting the bacterial viability; an effect that can be attributed to partial inhibition of F-ATPase activity (30-65% inhibition at 125 microg/mL; P < 0.01). The biological activity of fermented pomace was either as effective as or significantly better than whole fruit grape extracts. The results showed that grape phenolic extracts, especially from pomace, are highly effective against specific virulence traits of S. mutans despite major differences in their phenolic content.
Collapse
Affiliation(s)
- Joanne Thimothe
- Eastman Department of Dentistry and Center for Oral Biology, University of Rochester Medical Center, Rochester, New York 14620, USA
| | | | | | | |
Collapse
|
42
|
Evolution during wine aging of colour and tannin differences induced by wine starters. ANN MICROBIOL 2007. [DOI: 10.1007/bf03175207] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
|
43
|
|
44
|
Plessi M, Bertelli D, Albasini A. Distribution of metals and phenolic compounds as a criterion to evaluate variety of berries and related jams. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.018] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
45
|
|
46
|
|
47
|
Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y. Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.08.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
48
|
Nikfardjam MSP, Márk L, Avar P, Figler M, Ohmacht R. Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.06.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
49
|
Yildiz HB, Kiralp S, Toppare L, Yagci Y. Immobilization of tyrosinase in poly(ethyleneoxide) electrodes and determination of phenolics in red wines. REACT FUNCT POLYM 2005. [DOI: 10.1016/j.reactfunctpolym.2005.02.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
50
|
Tselepis AD, Lourida ES, Tzimas PC, Roussis IG. Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low-Density Lipoprotein Oxidation. FOOD BIOTECHNOL 2005. [DOI: 10.1081/fbt-200049045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|