Extraction and quantitation of coumarin from cinnamon and its effect on enzymatic browning in fresh apple juice: a bioinformatics approach to illuminate its antibrowning activity

Coumarin derivatives ameliorate the intestinal inflammation and pathogenic gut microbiome changes in the model of infectious colitis through antibacterial activity

Coumarin, a phenolic compound, is a secondary metabolite produced by plants such as Tanga and Lime. Coumarin derivatives were prepared via Pechmann condensation. In this study, we performed in vitro and in vivo experiments to determine the antimicrobial and gut immune-regulatory functions of coumarin derivatives. For the in vitro antimicrobial activity assay, coumarin derivatives C1 and C2 were selected based on their pathogen-killing activity against various pathogenic microbes. We further demonstrated that the selected coumarin derivatives disrupted bacterial cell membranes. Next, we examined the regulatory function of the coumarin derivatives in gut inflammation using an infectious colitis model. In an in vivo infectious colitis model, administration of selected C1 coumarin derivatives reduced pathogen loads, the number of inflammatory immune cells (Th1 cells and Th17 cells), and inflammatory cytokine levels (IL-6 and IL-1b) in the intestinal tissue after pathogen infection. In addition, we found that the administration of C1 coumarin derivatives minimized abnormal gut microbiome shift-driven pathogen infection. Potential pathogenic gut microbes, such as Enterobacteriaceae and Staphylococcaceae, were increased by pathogen infection. However, this pathogenic microbial expansion was minimized and beneficial bacteria, such as Ligilactobacillus and Limosilactobacillus, increased with C1 coumarin derivative treatment. Functional gene enrichment assessment revealed that the relative abundance of genes associated with lipid and nucleotide metabolism was reduced by pathogen infection; however, this phenomenon was not observed in C1 coumarin derivative-treated animals. Collectively, our data suggest that C1 coumarin derivative is effective antibacterial agents that minimize pathogen-induced gut inflammation and abnormal gut microbiome modulation through their antibacterial activity.

Essential Oil Nanoemulsions-A New Strategy to Extend the Shelf Life of Smoothies

Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.

Transcriptome and Metabolome Analysis Reveal the Flavonoid Biosynthesis Mechanism of Abelmoschus manihot L. at Different Anthesis Stages

Abelmoschus manihot L. (HSK) is a rare and endangered species in the wild that grows on the cliffs of deep mountains. As a natural plant, the chemical composition of HSK is relatively complex, which mainly includes flavonoids, organic acids, polysaccharides, and various trace elements with good effects of clearing away heat, anti-inflammatory, analgesic, and calming nerves, and inhibiting tumor cells. In this experiment, different developmental stages of HSK flowers were used for optimization of the flavonoid extraction and determining method. The antioxidant activities, flavonoid accumulation pattern, and synthesis regulatory network were analyzed using biochemistry, RNA-seq, and UPLC-MS/MS. The total content of flavonoids, vitexin rhamnoside, hyperoside, and rutin in HSK flowers at T3 stage (flower wilting) was significantly higher than in T2 (full flowering) and T1 (bud) stages. Compared with T1 and T2, the antioxidant capacity of the T3 flower alcohol extract was also the strongest, including the total reducing ability, DPPH clearance, OH clearance, O^2- clearance, and total antioxidant capacity. A total of 156 flavonoids and 47,179 unigenes were detected by UPLC-MS/MS and RNA-Seq, respectively. The candidate genes and key metabolites involved in flavonoid biosynthesis were identified and the regulatory networks were also analyzed in this study. qRT-PCR test further proved that the gene expression level was consistent with the results of RNA sequence data. The relationship between the gene expression and flavonoid accumulation network provides a theoretical basis for the mining and regulation of functional genes related to the flavonoid biosynthesis and metabolism in Abelmoschus manihot L.

Regulation of Tyrosinase Enzyme Activity by Glutathione Peroxidase Mimics

Hydrogen peroxide plays a crucial role in the melanogenesis process by regulating the activity of the key melanin-forming enzyme tyrosinase, responsible for the browning of fruits, vegetables, and seafood. Therefore, a molecule with dual activities, both efficient tyrosinase inhibition and strong hydrogen peroxide degrading ability, may act as a promising antibrowning agent. Herein, we report highly efficient selone-based mushroom tyrosinase inhibitors 2 and 3 with remarkable glutathione peroxidase (GPx) enzyme-like activity. The presence of benzimidazole moiety enhances the tyrosinase inhibition efficiency of selone 2 (IC₅₀ = 0.4 μM) by almost 600 times higher than imidazole-based selone 1 (IC₅₀ = 238 μM). Interestingly, the addition of another aromatic ring to the benzimidazole moiety has led to the development of an efficient lipid-soluble tyrosinase inhibitor 3 (IC₅₀ = 2.4 μM). The selenium center and the -NH group of 2 and 3 are extremely crucial to exhibit high GPx-like activity and tyrosinase inhibition potency. The hydrophobic moiety of the inhibitors (2 and 3) further assists them in tightly binding at the active site of the enzyme and facilitates the C═Se group to strongly coordinate with the copper ions. Inhibitor 2 exhibited excellent antibrowning and polyphenol oxidase inhibition properties in banana and apple juice extracts.

Diospyros anisandra phytochemical analysis and anti-hemagglutinin-neuraminidase activity on influenza AH1N1pdm09 virus

Influenza viral proteins Haemagglutinin (HA) and Neuraminidase (NA) are important targets for antiviral design. We analyzed for the first time the anti-HA activity and the NA inhibitory activity of extracts and their fractions from Diospyros anisandra on the influenza AH1N1pdm09 virus. The n-hexane fruit extract exhibited HA inhibitory (HAI) activity, and fraction F3 inhibited the hemagglutination from 12.5 up to 100 μg/ml. Gas chromatography-mass spectrometry analysis (GC-MS) on fraction F3, and the n-hexane fruit extract, identified six compounds that were individually evaluated. Only vitamin E and lupeol showed a slight inhibitory activity on HA at 100 μg/ml. Regarding the NA assays, the presence of fluorescent (coumarin) and antioxidant (α-tocopherol) compounds in the root extract, masked the NA assays when using fluorescence techniques. We concluded that D. anisandra is a promising source of bioactive compounds with diverse properties including anti-HA activity on the influenza AH1N1pdm09 virus.

Eight different bioactivity profiles of 40 cinnamons by multi-imaging planar chromatography hyphenated with effect-directed assays and high-resolution mass spectrometry

Spices contain plenty of bioactive compounds, used to valorize foods. However, product quality may be affected by contaminations and adulterations along the global production chain. A newly developed multi-imaging in combination with bioactivity screening directly pointed to individual multi-potent compounds. For cinnamon as prominent example, the multi-imaging results provided a wealth of new information on their effects and clearly visualized the valorizing potential of cinnamon to foods. The separation focus was in the mid-polar to apolar range. Eight effect-directed assays (EDA, i.e. one radical scavenging, two biological and five biochemical assays) were performed in situ the high-performance thin-layer chromatography (HPTLC) adsorbent. Several multi-potent compound zones were revealed and further characterized by high-resolution mass spectrometry (HRMS), highlighting the bioactive potential of cinnamaldehyde, cinnamic acid, benzoic acid, coumarin, linoleic acid, oleic acid, stearic acid, palmitic acid, caproic acid, and linalool oxide. This HPTLC-UV/Vis/FLD-EDA-HRMS profiling provided comprehensive information on product quality and safety.

Customised structural, optical and antibacterial characteristics of cinnamon nanoclusters produced inside organic solvent using 532 nm Q-switched Nd:YAG-pulse laser ablation

Biomedical values of organic natural cinnamon that are buried in their bulk counterpart can be exposed and customised via nanosizing. Based on this factor, a new type of spherical cinnamon nanoclusters (Cin-NCs) were synthesised using eco-friendly nanosecond pulse laser ablation in liquid (PLAL) approach. As-grown nontoxic Cin-NCs suspended in the citric acid of pH 4.5 (acted as organic solvent) were characterised thoroughly to evaluate their structural, optical and bactericidal properties. The effects of various laser fluences (LF) at the fixed wavelength (532 nm) on the physiochemical properties of these Cin-NCs were determined. The FTIR spectra of the Cin-NCs displayed the symmetric-asymmetric stretching of the functional groups attached to the heterocyclic/cinnamaldehyde compounds. The HR-TEM image of the optimum sample revealed the nucleation of the crystalline spherical Cin-NCs with a mean diameter of approximately 10 ± 0.3 nm and lattice fringe spacing around 0.14 nm. In addition, the inhibition zone diameter (IZD) and optical density (OD600) of the proposed Cin-NCs were measured to assess their antibacterial potency against the Staphylococcus aureus (IZD ≈ 24 mm) and Escherichia coli (IZD ≈ 25 mm) bacterial strains. The strong UV absorption (in the range of 269 and 310 nm) shown by these NCs was established to be useful for the antibacterial drug development and food treatment.

Green tea extract as an anti-browning agent for cloudy apple juice

BACKGROUND

Enzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L^-1 , 2 g L^-1 and 3 g L^-1 on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated. Moreover, PPO inhibition by tea extract and colour stability of juice during short-time refrigerated storage was studied. The changes of juice colour during storage was expressed as the total colour differences (ΔE*), browning index (BI), yellowness index (YI), and the absorbance at 420 nm (A₄₂₀ ).

RESULTS

All extracts inhibited PPO activity in fresh apple juice in concentration-dependent manner. PPO activity in pure apple juice decreased by 7% after 48 h, whereas PPO activity in samples with 1 g L^-1 , 2 g L^-1 and 3 g L^-1 tea extract decreased by 53%, 74%, and 96%, respectively. Browning of apple juice during storage decreased with increased concentration of green tea extract. After 48 h, extract at 1 g L^-1 , 2 g L^-1 and 3 g L^-1 inhibited browning of juice expressed as BI by 48%, 60%, and 86%, respectively, comparing to pure apple juice.

CONCLUSION

Green tea extract may be an effective anti-browning agent for short-time stored cloudy apple juices. © 2016 Society of Chemical Industry.

Screening of Six Medicinal Plant Extracts Obtained by Two Conventional Methods and Supercritical CO₂ Extraction Targeted on Coumarin Content, 2,2-Diphenyl-1-picrylhydrazyl Radical Scavenging Capacity and Total Phenols Content

Six medicinal plants Helichrysum italicum (Roth) G. Don, Angelica archangelica L., Lavandula officinalis L., Salvia officinalis L., Melilotus officinalis L., and Ruta graveolens L. were used. The aim of the study was to compare their extracts obtained by Soxhlet (hexane) extraction, maceration with ethanol (EtOH), and supercritical CO₂ extraction (SC-CO₂) targeted on coumarin content (by high performance liquid chromatography with ultraviolet detection, HPLC-UV), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging capacity, and total phenols (TPs) content (by Folin–Ciocalteu assay). The highest extraction yields were obtained by EtOH, followed by hexane and SC-CO₂. The highest coumarin content (316.37 mg/100 g) was found in M. officinalis EtOH extracts, but its SC-CO₂ extraction yield was very low for further investigation. Coumarin was also found in SC-CO₂ extracts of S. officinalis, R. graveolens, A. archangelica, and L. officinalis. EtOH extracts of all plants exhibited the highest DPPH scavenging capacity. SC-CO₂ extracts exhibited antiradical capacity similar to hexane extracts, while S. officinalis SC-CO₂ extracts were the most potent (95.7%). EtOH extracts contained the most TPs (up to 132.1 mg gallic acid equivalents (GAE)/g from H. italicum) in comparison to hexane or SC-CO₂ extracts. TPs content was highly correlated to the DPPH scavenging capacity of the extracts. The results indicate that for comprehensive screening of different medicinal plants, various extraction techniques should be used in order to get a better insight into their components content or antiradical capacity.

Polish Yellow Sweet Clover (Melilotus officinalis L.) Honey, Chromatographic Fingerprints, and Chemical Markers

A case study of Polish Melilotus officinalis honey was presented for the first time. Gas chromatography-mass spectrometry (GC-MS) (after steam distillation, Soxhlet extraction, ultrasonic solvent extraction, and solid phase extraction (SPE)) and targeted high performance liquid chromatography with a photodiode array detector (HPLC-PAD) were applied to determine the characteristic components of honey. While ubiquitous in most honeys, carbohydrates, terpene derivatives, and phenylacetic acid dominated in the Soxhlet extracts (25.54%) and in the application of SPE (13.04%). In addition, lumichrome (1.85%) was found, and may be considered as a marker of this honey. Due to the presence of these compounds, Polish yellow sweet clover honey is similar to French lavender honeys. The major compounds determined in the methanolic extract were (+)-catechine (39.7%) and gallic acid (up to 30%), which can be regarded as specific chemical markers of the botanical origin of melilot honey. With respect to total phenolic and flavonoid contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays were determined spectrophotometrically. The honey exhibited a moderate antioxidant activity, typical for light honeys, which correlates well with its phenolic and flavonoid composition.

Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal Biohydrogenation

The low transfer in ruminants of dietary polyunsaturated fatty acids to the milk or peripheral tissues is largely due to ruminal biohydrogenation. Lipids emulsified by a polyphenol oxidase (PPO) rich protein extract of red clover were shown before to be protected against this breakdown after cross-linking with 4-methylcatechol. Protein extracts of 13 other vegetal resources were tested. Surprisingly, the effectiveness to protect emulsified lipids against in vitro ruminal biohydrogenation largely depended on the origin of the extract and its protein concentration but was not related to PPO activity. Moreover, PPO isoforms in vegetal sources, effectively protecting emulsified lipids, were diverse and their presence at the emulsion interface did not seem essential. Potato tuber peels were identified as an interesting biological source of emulsifying proteins and PPO, particularly since protein extracts of industrial potato sidestreams proved to be suitable for the current application.

Structure-Activity Relationship Study of Hydroxycoumarins and Mushroom Tyrosinase

The structure-activity relationships of four hydroxycoumarins, two with the hydroxyl group on the aromatic ring of the molecule and two with the hydroxyl group replacing hydrogen of the pyrone ring, and their interactions with mushroom tyrosinase were studied. These compounds displayed different behaviors upon action of the enzyme. The two compounds, ar-hydroxylated 6-hydroxycoumarin and 7-hydroxycoumarin, were both weak substrates of the enzyme. Interestingly, in both cases, the product of the catalysis was the 6,7-hydroxycoumarin, although 5,6- and 7,8-isomers could also theoretically be formed. Additionally, both were able to reduce the formation of dopachrome when tyrosinase acted on its typical substrate, L-tyrosine. Although none of the compounds that contained a hydroxyl group on the pyrone ring were substrates of tyrosinase, the 3-hydroxycoumarin was a potent inhibitor of the enzyme, and the 4-hydroxycoumarin was not an inhibitor. These results were compared with those obtained by in silico molecular docking predictions to obtain potentially useful information for the synthesis of new coumarin-based inhibitors that resemble the structure of the 3-hydroxycoumarin.