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Xiang X, Yang Q, Chen K, Wang Z, Yang G, Li A, An X, Kan J. Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation. Food Chem 2024; 439:138103. [PMID: 38056337 DOI: 10.1016/j.foodchem.2023.138103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/14/2023] [Accepted: 11/26/2023] [Indexed: 12/08/2023]
Abstract
Idesia polycarpa var. vestita Diels (I. vestita) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil. However, the intense bitter taste of its fruit greatly limits its development and promotion in the food industry. Herein, five key bitter compounds from I. vestita fruit were isolated by sensory-guided fractionation and characterized using ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometer and nuclear magnetic resonance. The bitter taste of the identified compounds was subsequently validated by threshold tests and computational molecular docking. The bitterness threshold in water of idesin was the lowest (12.051 mg/L), and all bitter substances spontaneously bound to the bitter receptors hTAS2R16 and hTAS2R14, with a stronger affinity for the latter (approximately -6.5 - -9.0 kcal/mol). This is the first systematic study of bitter compounds in I. vestita fruit, providing a scientific basis for revealing the mechanism of bitterness formation and bitterness control.
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Affiliation(s)
- Xuwen Xiang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Kewei Chen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Zhirong Wang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Gang Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Aijun Li
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China
| | - Xiaofeng An
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd., Chongqing 400800, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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2
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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Matcheme M, Dabolé B, Moussa D, Nyemb JN, Emmanuel T, Laurent S, Henoumont C, Venditti A. Chemical constituents from Cordia myxa L. (Boraginaceae) and their antibacterial activity. Nat Prod Res 2023:1-9. [PMID: 38041628 DOI: 10.1080/14786419.2023.2288928] [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: 07/07/2023] [Accepted: 11/22/2023] [Indexed: 12/03/2023]
Abstract
Chemical investigation of Cordia myxa L. (Boraginaceae) resulted in the isolation of the following ten known compounds: 1-naphthaleneacetic-5-carboxy-1,2,3,4,4a,7,8,8a-octahydro-1,2,4a-trimethyl-[1S-(1α,2β, 4a,8aα)]-acid (1), hexacosanoate-1-glyceryl (2), 3β-urs-12,20(30)-diene-27,28-dioic acid (3), 3β-D-glucopyranosylurs-12,20(30)-diene-27,28-dioic acid (4), stigmasterol (5), stigmasterol-3-O-β-D-glucopyranoside (6), oleanolic-acid (7), 3-O-acetyl-oleanolic acid (8), betulin (9) and spinasterol-3β-O-D-glucopyranoside (10). The isolated compounds were characterised by using spectroscopic methods, 1D and 2D NMR, mass spectroscopy (ESI-MS) and by comparison with the literature data. To the best of our knowledge, compounds 1, 3, 4, 8 and 10 were isolated for the first time from the Cordia genus. This result improves the chemotaxonomy knowledge of the Cordia genus. The antibacterial activities were performed by the Muller-Hinton agar diffusion method. The antibacterial activities were studied on Salmonella typhi, Staphylococcus aureus, Vibrio cholerae, Pseudomonas aeruginosa and Escherichia coli ATCC 25922. Compounds 8 and 9, at 20.0 mg/mL resulted to be effective antimicrobial against E. coli, V. cholerae and P. aeruginosa.
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Affiliation(s)
- Matthieu Matcheme
- Department of Chemistry, Faculty of Science, University of Maroua, Maroua, Cameroon
| | - Bernard Dabolé
- Department of Chemistry, Faculty of Science, University of Maroua, Maroua, Cameroon
- Department of Refining and Petrochemistry, National Advanced School of Mines and Petroleum Industries, University of Maroua, Kaélé, Cameroon
| | - Djaouda Moussa
- Department of Life and Earth Sciences, Higher Teachers' Training College, University of Maroua, Maroua, Cameroun
| | - Jean Noël Nyemb
- Department of Refining and Petrochemistry, National Advanced School of Mines and Petroleum Industries, University of Maroua, Kaélé, Cameroon
| | - Talla Emmanuel
- Department of Chemistry, Faculty of Science, University of Ngaoundéré, Ngaoundéré, Cameroon
| | - Sophie Laurent
- Department of General, Organic and Biomedical Chemistry, Faculty of Medicine and Pharmacy, University of Mons, NMR and Molecular Imaging Laboratory, Mons, Belgium
| | - Céline Henoumont
- Department of General, Organic and Biomedical Chemistry, Faculty of Medicine and Pharmacy, University of Mons, NMR and Molecular Imaging Laboratory, Mons, Belgium
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Ma T, Sun Y, Lin J, Wang J, Zhang X, Yan T, Jia Y. Chemical constituents and mechanisms from Hemerocallis citrina Baroni with anti-neuroinflammatory activity. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
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Yan J, Lu A, Kun J, Wang B, Miao Y, Chen Y, Ho CT, Meng Q, Tong H. Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot disease. Food Res Int 2023; 167:112643. [PMID: 37087235 DOI: 10.1016/j.foodres.2023.112643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 02/26/2023]
Abstract
Tea infected with bird's eye spot disease generally imparts a long-lasting bitter taste, which is unacceptable to most consumers. This study has comprehensively evaluated the taste profiles of infected and healthy teas and investigated their known bitter compounds previously reported in tea. Quantification analyses and calculation of dose-over-threshold (DoT) factors revealed that no obvious difference was visualized in catechins, caffeine, bitter amino acids, and flavonols and their glycosides between infected and healthy tea samples, which was also verified by principal component analysis (PCA) and hierarchical cluster analysis (HCA). Therefore, these known bitter compounds have been ruled out as critical contributors to the long-lasting bitterness of infected teas. Furthermore, Gel permeation chromatography, sensory analysis, and UPLC-Q-TOF-MS were employed and identified 13 substances from the target bitter fractions, including caffeine, ten triterpenoids, and two oxylipins. The higher triterpenoid levels were supposed to be the reason causing the long-lasting bitterness. This study has provided a research direction for the molecular basis of the long-lasting bitterness of infected tea leaves with bird's eye spot disease.
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Affiliation(s)
- Jingna Yan
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Anxia Lu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China
| | - Jirui Kun
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Bei Wang
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China; Food Quality & Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Yiwen Miao
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Yingjuan Chen
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA
| | - Qing Meng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
| | - Huarong Tong
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China.
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6
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Bioabsorbable, elastomer-coated magnesium alloy coils for treating saccular cerebrovascular aneurysms. Biomaterials 2022; 290:121857. [DOI: 10.1016/j.biomaterials.2022.121857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/06/2022] [Accepted: 10/09/2022] [Indexed: 11/19/2022]
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7
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Wisetsai A, Choodej S, Ngamrojanavanich N, Pudhom K. Fatty acid acylated flavonol glycosides from the seeds of Nephelium lappaceum and their nitric oxide suppression activity. PHYTOCHEMISTRY 2022; 201:113262. [PMID: 35660550 DOI: 10.1016/j.phytochem.2022.113262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/26/2022] [Accepted: 05/26/2022] [Indexed: 06/15/2023]
Abstract
Five undescribed fatty acid esters of flavonol glycosides, nephelosides A-E, along with eight known compounds, were isolated from the seeds of Nephelium lappaceum L. The structures were elucidated by extensive analysis of spectroscopic data in combination with GC-MS analysis. Potency of compounds toward nitric oxide suppression was assessed by monitoring the inhibition of lipopolysaccharide-stimulated nitric oxide production in J744.A1 macrophage cells. Nepheloside D, kaempferol and kaempferol 7-O-α-L-rhamnopyranoside showed significant activity with IC50 values of 26.5, 11.6 and 12.0 μM, respectively.
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Affiliation(s)
- Awat Wisetsai
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Siwattra Choodej
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | | | - Khanitha Pudhom
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
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8
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Di Lecce R, Galarza Pérez M, Mangoni A, Çiçek SS, Sönnichsen FD, Evidente A, Zidorn C. Sesquiterpenoids from Leontodon tenuiflorus (Asteraceae, Cichorieae): First record of a hypocretenoid from Leontodon section Asterothrix. BIOCHEM SYST ECOL 2022. [DOI: 10.1016/j.bse.2022.104408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties. Molecules 2022; 27:molecules27051574. [PMID: 35268675 PMCID: PMC8911875 DOI: 10.3390/molecules27051574] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/21/2022] [Accepted: 02/25/2022] [Indexed: 02/05/2023] Open
Abstract
Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.
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Butnariu M, Quispe C, Herrera-Bravo J, Pentea M, Sarac I, Küşümler AS, Özçelik B, Painuli S, Semwal P, Imran M, Gondal TA, Emamzadeh-Yazdi S, Lapava N, Yousaf Z, Kumar M, Eid AH, Al-Dhaheri Y, Suleria HAR, del Mar Contreras M, Sharifi-Rad J, Cho WC. Papaver Plants: Current Insights on Phytochemical and Nutritional Composition Along with Biotechnological Applications. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2022; 2022:2041769. [PMID: 36824615 PMCID: PMC9943628 DOI: 10.1155/2022/2041769] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 07/13/2021] [Accepted: 01/06/2022] [Indexed: 11/17/2022]
Abstract
The genus Papaver is highly esteemed in the pharmacy industry, in the culinary field, and as ornamental plants. These plants are also valued in traditional medicine. Among all Papaver species, Papaver somniferum L. (opium poppy) is the most important species in supplying phytochemicals for the formulation of drugs, mainly alkaloids like morphine, codeine, rhoeadine, thebaine, and papaverine. In addition, Papaver plants present other types of phytochemicals, which altogether are responsible for its biological activities. Therefore, this review covers the phytochemical composition of Papaver plants, including alkaloids, phenolic compounds, and essential oils. The traditional uses are reviewed along with their pharmacological activities. Moreover, safety aspects are reported to provide a deep overview of the pharmacology potential of this genus. An updated search was carried out in databases such as Google Scholar, ScienceDirect, and PubMed to retrieve the information. Overall, this genus is a rich source of alkaloids of different types and also contains interesting phenolic compounds, such as anthocyanins, flavonols, and the characteristic indole derivatives nudicaulins. Among other pharmacological properties, numerous preclinical studies have been published about the analgesic, anticancer, antimicrobial, antioxidant, and antidiabetic activities of Papaver plants. Although it highlights the significant impact of this genus for the treatment of a variety of diseases and conditions, as a future prospect, characterization works accompanying preclinical studies are required along with clinical and toxicology studies to establish a correlation between the scientific and traditional knowledge.
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Affiliation(s)
- Monica Butnariu
- Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timisoara, Romania
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Avda. Arturo Prat 2120, Iquique 1110939, Chile
| | - Jesús Herrera-Bravo
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Chile
- Center of Molecular Biology and Pharmacogenetics, Scientific and Technological Bioresource Nucleus, Universidad de La Frontera, Temuco 4811230, Chile
| | - Marius Pentea
- Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timisoara, Romania
| | - Ioan Sarac
- Banat's University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timisoara, Romania
| | - Aylin Seylam Küşümler
- İstanbul Okan University, Nutrition and Dietetics Department, Tuzla, İstanbul, Turkey
| | - Beraat Özçelik
- Department Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co., Maslak, Istanbul 34469, Turkey
| | - Sakshi Painuli
- Department of Biotechnology, Graphic Era University, 248001, Dehradun, Uttarakhand, India
- Himalayan Environmental Studies and Conservation Organization, Prem Nagar, Dehradun, 248001 Uttarakhand, India
| | - Prabhakar Semwal
- Department of Biotechnology, Graphic Era University, 248001, Dehradun, Uttarakhand, India
- Department of Life Sciences, Graphic Era Deemed to be University, Dehradun-248002, Uttarakhand, India
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Pakistan
| | | | - Simin Emamzadeh-Yazdi
- Department of Plant and Soil Sciences, University of Pretoria, Gauteng 0002, South Africa
| | - Natallia Lapava
- Medicine Standardization Department of Vitebsk State Medical University, Belarus
| | | | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, 400019, Mumbai, India
| | - Ali Hussein Eid
- Department of Basic Medical Sciences, College of Medicine, QU Health, Qatar University, PO Box 2713, Doha, Qatar
- Biomedical and Pharmaceutical Research Unit, QU Health, Qatar University, PO Box 2713, Doha, Qatar
| | - Yusra Al-Dhaheri
- Department of Biology, College of Science, United Arab Emirates University, UAE
| | | | - María del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus las Lagunillas, s/n, 23071 Jaén, Spain
| | | | - William C. Cho
- Department of Clinical Oncology, Queen Elizabeth Hospital, Kowloon, Hong Kong
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Ganzon JG, Liaw CC, Lin YC, Lin ZH, Wang CH, Chen CY, Chuang KH, Kuo YH. New ent-kaurene and germacrene derivatives from Mesona procumbens Hemseley and their biological activity. Nat Prod Res 2022:1-9. [PMID: 35105219 DOI: 10.1080/14786419.2022.2034811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Mesona procumbens Hemseley is a well-known traditional herbal medicine used for heat-related ailments. In Taiwan, boiled extracts of M. procumbens are also used as desserts called grass jelly. In this study, the hexane extract from 75% EtOH of M. procumbens showed potent activities on inhibition of E. coli β-glucuronidase (eβG) and NO production and cytotoxicity against MCF-7 and HepG2 cancer cell lines. Furthermore, using various flash columns and HPLC chromatography on the bioactive layer led to the isolation of twelve compounds (1-12), including a new ent-kaurene, mesokaurol A (1), and a new germacrene derivative, mesogermapene A (2). Their structures were elucidated by extensive spectroscopic analyses, especially 2 D NMR and mass data. Biological assays showed that compound 9 (linolenic acid) had specific activity on inhibition of eβG (68.27%) at 100 µg/mL but was non-inhibitory to human β-glucuronidase. Compound 1 possessed significant cytotoxicity against MCF-7 (EC50 = 9.76 µM) and HepG2 (EC50 = 8.64 µM) cancer cell lines.
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Affiliation(s)
- Jerome G Ganzon
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei, Taiwan
| | - Chia-Ching Liaw
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei, Taiwan.,Department of Biochemical Science and Technology, National Chiayi University, Chiayi, Taiwan
| | - Yu-Chi Lin
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei, Taiwan
| | - Zhi-Hu Lin
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei, Taiwan
| | - Chang-Hung Wang
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, Taipei Medical University, Taipei, Taiwan
| | - Che-Yi Chen
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, Taipei Medical University, Taipei, Taiwan
| | - Kuo-Hsiang Chuang
- Ph.D. Program in Clinical Drug Development of Herbal Medicine, Taipei Medical University, Taipei, Taiwan.,Graduate Institute of Pharmacognosy, College of Pharmacy, Taipei Medical University, Taipei, Taiwan
| | - Yao-Haur Kuo
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei, Taiwan.,Graduate Institute of Integrated Medicine, College of Chinese Medicine, China Medical University, Taichung, Taiwan.,Department of Research and Development, Starsci Biotech Co. Ltd, Taoyuan, Taiwan
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12
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Bioactive lipids from the fruits of Solanum xanthocarpum and their anti-inflammatory activities. Fitoterapia 2022; 157:105134. [DOI: 10.1016/j.fitote.2022.105134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/19/2022] [Accepted: 01/20/2022] [Indexed: 11/20/2022]
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13
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Bioactive Diterpenes, Norditerpenes, and Sesquiterpenes from a Formosan Soft Coral Cespitularia sp. Pharmaceuticals (Basel) 2021; 14:ph14121252. [PMID: 34959653 PMCID: PMC8708085 DOI: 10.3390/ph14121252] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/18/2021] [Accepted: 11/28/2021] [Indexed: 12/19/2022] Open
Abstract
Chemical investigation of the soft coral Cespitularia sp. led to the discovery of twelve new verticillane-type diterpenes and norditerpenes: cespitulins H–O (1–8), one cyclic diterpenoidal amide cespitulactam L (9), norditerpenes cespitulin P (10), cespitulins Q and R (11 and 12), four new sesquiterpenes: cespilins A–C (13–15) and cespitulolide (16), along with twelve known metabolites. The structures of these metabolites were established by extensive spectroscopic analyses, including 2D NMR experiments. Anti-inflammatory effects of the isolated compounds were studied by evaluating the suppression of pro-inflammatory protein tumor necrosis factor-α (TNF-α) and nitric oxide (NO) overproduction, and the inhibition of the gene expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), in lipopolysaccharide-induced dendritic cells. A number of these metabolites were found to exhibit promising anti-inflammatory activities.
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Gläser P, Mittermeier-Kleßinger VK, Spaccasassi A, Hofmann T, Dawid C. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates ( Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8768-8776. [PMID: 34324814 DOI: 10.1021/acs.jafc.1c02889] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
An ultra-high-performance liquid chromatography-differential ion mobility (DMS)-tandem mass spectrometry method was developed to quantify 14 bitter-tasting lipids in 17 commercial pea-protein isolates (Pisum sativum L.). The DMS technology enabled the simultaneous quantification of four hydroxyoctadecadienoic acid isomers, namely, (10E,12Z)-9-hydroxyoctadeca-10,12-dienoic acid (5), (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid (6), (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid (7), and (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid (8). Based on quantitative data and human bitter taste recognition thresholds, dose-over-threshold factors were determined to evaluate the individual lipids' bitter impact and compound classes. The free fatty acids α-linolenic acid (10) and linoleic acid (13), as well as the trihydroxyoctadecenoic acids, especially 9,10,11-trihydroxyoctadec-12-enoic (3), and 11,12,13-trihydroxyoctadec-9-enoic acids (4), were shown to be key inducers to bitterness in the isolates. Additionally, the impact of 1-linoleoyl glycerol (9) on the bitter taste could be shown for 14 of the 17 tested pea-protein isolates.
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Affiliation(s)
- Peter Gläser
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | | | - Andrea Spaccasassi
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Str. 4, D-85354 Freising, Germany
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15
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Colombo D, Brenna E, Casali B, Ghezzi MC, Parmeggiani F, Tentori F, Tessaro D, Boratyński F. Oxidation of
threo
‐9,10‐Dihydroxystearic Acid Mediated by
Micrococcus luteus
as a Key Step in the Conversion of Oleic Acid into Pelargonic and Azelaic Acids. ChemCatChem 2021. [DOI: 10.1002/cctc.202100514] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Danilo Colombo
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Elisabetta Brenna
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Beatrice Casali
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Maria Chiara Ghezzi
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Fabio Parmeggiani
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Francesca Tentori
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Davide Tessaro
- Dipartimento di Chimica Materiali ed Ingegneria Chimica “Giulio Natta” Politecnico di Milano Piazza Leonardo da Vinci, 32 20133 Milano Italy
| | - Filip Boratyński
- Department of Chemistry Wroclaw University of Environmental and Life Sciences Norwida 25 50-375 Wrocław Poland
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16
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Luhmer K, Schulze-Kaysers N, Feuereisen M, Wirth L, Maretzky F, Wüst M, Blum H, Dörr E, Pude R. Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy ( Papaver somniferum L.) Seeds and Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3439-3451. [PMID: 33722000 DOI: 10.1021/acs.jafc.0c07183] [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] [Indexed: 06/12/2023]
Abstract
Low morphine yielding winter ('Zeno Morphex') and summer ('Viola', 'Mieszko', 'Borowski') poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7-75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety 'Viola' (287 ± 34 mg kg-1), while δ-tocopherol was only present in 'Zeno Morphex' (3.9 ± 0.6 mg kg-1). The most abundant volatiles were caproic acid (1.4-148 μg g-1), hexanal (0.9-15.2 μg g-1), 1-hexanol (0.3-20.1 μg g-1), limonene (1.3-9.4 μg g-1), and 2-pentylfuran (1.0-7.8 μg g-1). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.
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Affiliation(s)
- Katharina Luhmer
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Nadine Schulze-Kaysers
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Michelle Feuereisen
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Lukas Wirth
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Fabian Maretzky
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Hanna Blum
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Elisa Dörr
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Ralf Pude
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
- Field Lab Campus Klein-Altendorf, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
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17
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Study of the active ingredients and mechanism of Sparganii rhizoma in gastric cancer based on HPLC-Q-TOF-MS/MS and network pharmacology. Sci Rep 2021; 11:1905. [PMID: 33479376 PMCID: PMC7820434 DOI: 10.1038/s41598-021-81485-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Accepted: 01/05/2021] [Indexed: 12/21/2022] Open
Abstract
Sparganii rhizoma (SL) has potential therapeutic effects on gastric cancer (GC), but its main active ingredients and possible anticancer mechanism are still unclear. In this study, we used HPLC-Q-TOF–MS/MS to comprehensively analyse the chemical components of the aqueous extract of SL. On this basis, a network pharmacology method incorporating target prediction, gene function annotation, and molecular docking was performed to analyse the identified compounds, thereby determining the main active ingredients and hub genes of SL in the treatment of GC. Finally, the mRNA and protein expression levels of the hub genes of GC patients were further analysed by the Oncomine, GEPIA, and HPA databases. A total of 41 compounds were identified from the aqueous extract of SL. Through network
analysis, we identified seven main active ingredients and ten hub genes: acacetin, sanleng acid, ferulic acid, methyl 3,6-dihydroxy-2-[(2-hydroxyphenyl) ethynyl]benzoate, caffeic acid, adenine nucleoside, azelaic acid and PIK3R1, PIK3CA, SRC, MAPK1, AKT1, HSP90AA1, HRAS, STAT3, FYN, and RHOA. The results indicated that SL might play a role in GC treatment by controlling the PI3K-Akt and other signalling pathways to regulate biological processes such as proliferation, apoptosis, migration, and angiogenesis in tumour cells. In conclusion, this study used HPLC-Q-TOF–MS/MS combined with a network pharmacology approach to provide an essential reference for identifying the chemical components of SL and its mechanism of action in the treatment of GC.
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18
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Tegha HF, Jouda JB, Dzoyem JP, Sema DK, Leutcha BP, Allémann E, Delie F, Shiono Y, Sewald N, Lannang AM. A New Chromene Derivative and a New Polyalcohol Isolated From the Fungus Xylaria sp. 111A Associated With Garcinia polyantha Leaves. Nat Prod Commun 2021. [DOI: 10.1177/1934578x20987334] [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
From the crude extract of the plant-associated fungus Xylaria sp. collected in Cameroon, a new 2 H-chromene derivative, hexacycloxylariolone (1), and a new polyalcohol, xylatriol (2), were isolated, in addition to 3 known compounds, 2,3-furandiol (3), 1,8-dimethoxynaphthalene (4), and 1-palmitoyl-rac-glycerol (5). Their chemical structures were established on the basis of the interpretation of spectroscopic data. Hexacycloxylariolone (1), 1,8-dimethoxynaphthalene (4), and 1-palmitoyl-rac-glycerol (5) showed antiproliferative activity by inhibiting the growth of Raw 264.7 and THP-1 cancer cell lines.
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Affiliation(s)
- Hycienth Fung Tegha
- Department of Chemistry, Faculty of Science, University of Maroua, Cameroon
- Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Cameroon
| | - Jean-Bosco Jouda
- Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, Ngaoundere, Cameroon
| | - Jean Paul Dzoyem
- Department of Biochemistry, Faculty of Science, University of Dschang, Cameroon
- School of Pharmaceutical Sciences, University of Geneva, Switzerland
- Institute of Pharmaceutical Sciences of Western Switzerland, University of Geneva, Switzerland
| | - Denis Kehdinga Sema
- Department of Chemistry, Faculty of Science, University of Maroua, Cameroon
- Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Cameroon
| | - Bosco Peron Leutcha
- Department of Chemistry, Faculty of Science, University of Maroua, Cameroon
- Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Cameroon
| | - Eric Allémann
- School of Pharmaceutical Sciences, University of Geneva, Switzerland
- Institute of Pharmaceutical Sciences of Western Switzerland, University of Geneva, Switzerland
| | - Florence Delie
- School of Pharmaceutical Sciences, University of Geneva, Switzerland
- Institute of Pharmaceutical Sciences of Western Switzerland, University of Geneva, Switzerland
| | - Yoshihito Shiono
- Department of Food, Life, and Environmental Science, Faculty of Agriculture, Yamagata University, Tsuruoka, Japan
| | - Norbert Sewald
- Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Germany
| | - Alain Meli Lannang
- Department of Chemistry, Higher Teachers’ Training College, University of Maroua, Cameroon
- Department of Chemical Engineering, School of Chemical Engineering and Mineral Industries, Ngaoundere, Cameroon
- Department of Chemistry, Organic and Bioorganic Chemistry, Bielefeld University, Germany
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19
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Duggan T, Dawid C, Baur S, Hofmann T. Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11524-11534. [PMID: 32930579 DOI: 10.1021/acs.jafc.0c04853] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 μmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.
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Affiliation(s)
- Tara Duggan
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Sebastian Baur
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair for Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
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20
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Gläser P, Dawid C, Meister S, Bader-Mittermaier S, Schott M, Eisner P, Hofmann T. Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates ( Pisum sativum L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10374-10387. [PMID: 31896259 DOI: 10.1021/acs.jafc.9b06663] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Activity-guided fractionations, combined with taste dilution analyses (TDA), were performed to locate the key compounds contributing to the bitter off-taste of pea-protein isolates (Pisum sativum L.). Purification of the compounds perceived with the highest sensory impact, followed by 1D/2D-NMR, (LC-)MS/MS, LC-TOF-MS, and MSE experiments, led to the identification of 14 lipids and lipid oxidation products, namely, 9,10,13-trihydroxyoctadec-12-enoic acid, 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic, 11,12,13-trihydroxyoctadec-9-enoic acid, (10E,12E)-9-hydroxyoctadeca-10,12-dienoic acid, (9Z,11E)-13-hydroxyoctadeca-9,11-dienoic acid, (9E,11E)-13-hydroxyoctadeca-9,11-dienoic acid, 1-linoleoyl glycerol, α-linolenic acid, 2-hydroxypalmitic acid, 2-hydroxyoleic acid, linoleic acid, (9Z,11E)-13-oxooctadeca-9,11-dienoic acid, and octacosa-6,9,19,22-tetraen. Herein, we present the isolation, structure determination, and sensory activity of these molecules. Depending on their structure, the isolated compounds showed human bitter recognition thresholds between 0.06 and 0.99 mmol/L in water.
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Affiliation(s)
- Peter Gläser
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Stefanie Meister
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
| | - Stephanie Bader-Mittermaier
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Michael Schott
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Peter Eisner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel-Strasse 4, D-85354 Freising, Germany
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21
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Shetge SA, Dzakovich MP, Cooperstone JL, Kleinmeier D, Redan BW. Concentrations of the Opium Alkaloids Morphine, Codeine, and Thebaine in Poppy Seeds are Reduced after Thermal and Washing Treatments but are Not Affected when Incorporated in a Model Baked Product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5241-5248. [PMID: 32302121 PMCID: PMC9087216 DOI: 10.1021/acs.jafc.0c01681] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Limited information exists on the effectiveness of potential treatments to reduce levels of opium alkaloids that may be present in seeds from poppy (Papaver somniferum L.). Poppy seeds containing morphine at relatively lower (14.7 mg kg-1) and higher (210.0 mg kg-1) concentrations were subjected to dry heat and steam treatments, water washing, and baking. Sample extracts were then analyzed using liquid chromatography-tandem mass spectrometry for the opium alkaloids morphine, codeine, and thebaine. The results indicated that thermal treatment promoted opium alkaloid degradation in poppy seed samples, with a 50% loss of morphine observed after 30-40 min at 200 °C. Water washing reduced concentrations of opium alkaloids in poppy seeds by approximately 50-80%, while steam treatment resulted in reduction of morphine in only one sample type. Importantly, baking had no significant effect on concentrations of opium alkaloids. Overall, these results indicate that opium alkaloids may not be significantly affected by baking or steam application and that poppy seeds may require water washing or extended thermal treatment to promote reduction of these compounds.
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Affiliation(s)
- Shalaka A. Shetge
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL
| | - Michael P. Dzakovich
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH
| | - Jessica L. Cooperstone
- Department of Horticulture and Crop Science, The Ohio State University, Columbus, OH
- Department of Food Science and Technology, The Ohio State University, Columbus, OH
| | - Daria Kleinmeier
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Plant Products and Beverages, College Park, MD
| | - Benjamin W. Redan
- U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Division of Food Processing Science and Technology, Bedford Park, IL
- To whom correspondence should be addressed:
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