1
|
Yang L, Kirikoshi J, Sato D, Takasugi M, Hishida A, Hayashi S, Kawahara N, Mizukami M, Wu M, Yamagishi T, Arai H. New isoflavone glucosides in yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H.Ohashi var. japonica (Oliv.) H.Ohashi) and their effect on leukotriene B 4 production in mast cells. J Nat Med 2020; 75:28-36. [PMID: 32803653 DOI: 10.1007/s11418-020-01439-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
Yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H.Ohashi var. japonica (Oliv.) H.Ohashi) is a legume plant that the Ainu people eat as a traditional food, although the bioactive ingredients other than vitamins have not been studied. In this study, the structures of yabumame isoflavone glucosides were determined and their effect on leukotriene (LT) B4, a chemical mediator of type I allergy, produced in mast cells, was investigated in vitro. Seven compounds were isolated from yabumame. Their structures were determined by spectroscopic and spectrometric analyses, which were genistein-7-O-β-D-glucoside (1), formononetin-7-O-(2″-O-β-D-glucosyl)-β-D-glucoside (2), formononetin-7-O-β-D-glucoside (3), biochanin A-7-O-(2″-O-β-D-glucosyl)-β-D-glucoside (4), formononetin-7-O-(6″-O-malonyl)-β-D-glucoside (5), biochanin A-7-O-(2″-O-β-D-glucosyl-6″-O-β-D-glucosyl)-β-D-glucoside (6), and biochanin A-7-O-(6″-O-malonyl)-β-D-glucoside (7). Compounds 2, 4, and 6 were determined as new compounds. Compound 3 showed statistically significant suppressive effect on LTB4 production in mast cells, although the activity was not strong. On the other hand, biochanin A, an aglycone common to compounds 4, 6, and 7, strongly inhibited the LTB4 production. The results suggest that some of yabumame isoflavone glucosides might contribute to mitigate type I allergy. Seven isoflavone glucosides including 3 new compounds were found in yabumame and their anti-allergic effect was evaluated.
Collapse
Affiliation(s)
- Lifeng Yang
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koencho, Kitami, Hokkaido, 090-8507, Japan.,Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, 16001 East Road Jingshi, Jinan, 250220, Shandong, China
| | - Jyunichi Kirikoshi
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koencho, Kitami, Hokkaido, 090-8507, Japan
| | - Daiki Sato
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koencho, Kitami, Hokkaido, 090-8507, Japan
| | - Mikako Takasugi
- Department of Life Science, Kyushu Sangyo University, 2-3-1 Matsukadai, Higashi-ku, Fukuoka, 813-8503, Japan
| | - Atsuyuki Hishida
- National Institutes of Biomedical Innovation, Health and Nutrition, 108-4 Ohashi, Nayoro, Hokkaido, 096-0065, Japan
| | - Shigeki Hayashi
- National Institutes of Biomedical Innovation, Health and Nutrition, 108-4 Ohashi, Nayoro, Hokkaido, 096-0065, Japan
| | - Nobuo Kawahara
- National Institutes of Biomedical Innovation, Health and Nutrition, 108-4 Ohashi, Nayoro, Hokkaido, 096-0065, Japan
| | - Megumi Mizukami
- Department of Medicinal Chemistry, Faculty of Pharmaceutical Sciences, Hokkaido University of Science, Maeda 7-15-4-1, Teine, Sapporo, Hokkaido, 006-8585, Japan
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, 16001 East Road Jingshi, Jinan, 250220, Shandong, China
| | - Takashi Yamagishi
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koencho, Kitami, Hokkaido, 090-8507, Japan
| | - Hirofumi Arai
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koencho, Kitami, Hokkaido, 090-8507, Japan.
| |
Collapse
|
2
|
Félix R, Valentão P, Andrade PB, Félix C, Novais SC, Lemos MFL. Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage. Antioxidants (Basel) 2020; 9:E231. [PMID: 32168810 PMCID: PMC7139815 DOI: 10.3390/antiox9030231] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/04/2020] [Accepted: 03/08/2020] [Indexed: 02/06/2023] Open
Abstract
Lipid peroxidation is a chemical reaction known to have negative impacts on living organisms' health and on consumer products' quality and safety. Therefore, it has been the subject of extensive scientific research concerning the possibilities to reduce it, both in vivo and in nonliving organic matrices. It can be started by a variety of oxidants, by both ROS-dependent and -independent pathways, all of them reviewed in this document. Another feature of this reaction is the capacity of lipid peroxyl radicals to react with the non-oxidized lipids, propagating the reaction even in the absence of an external trigger. Due to these specificities of lipid peroxidation, regular antioxidant strategies-although being helpful in controlling oxidative triggers-are not tailored to tackle this challenge. Thus, more suited antioxidant compounds or technologies are required and sought after by researchers, either in the fields of medicine and physiology, or in product development and biotechnology. Despite the existence of several laboratory procedures associated with the study of lipid peroxidation, a methodology to perform bioprospecting of natural products to prevent lipid peroxidation (a Lipid Peroxidation Inhibitory Potential assay, LPIP) is not yet well established. In this review, a critical look into the possibility of testing the capacity of natural products to inhibit lipid peroxidation is presented. In vitro systems used to peroxidize a lipid sample are also reviewed on the basis of lipid substrate origin, and, for each of them, procedural insights, oxidation initiation strategies, and lipid peroxidation extent monitoring are discussed.
Collapse
Affiliation(s)
- Rafael Félix
- MARE—Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.F.); (S.C.N.); (M.F.L.L.)
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal; (P.V.); (P.B.A.)
| | - Patrícia Valentão
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal; (P.V.); (P.B.A.)
| | - Paula B. Andrade
- REQUIMTE/LAQV, Laboratório de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal; (P.V.); (P.B.A.)
| | - Carina Félix
- MARE—Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.F.); (S.C.N.); (M.F.L.L.)
| | - Sara C. Novais
- MARE—Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.F.); (S.C.N.); (M.F.L.L.)
| | - Marco F. L. Lemos
- MARE—Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.F.); (S.C.N.); (M.F.L.L.)
| |
Collapse
|
3
|
Orita A, Musou-Yahada A, Shoji T, Oki T, Ohta H. Comparison of Anthocyanins, Proanthocyanidin Oligomers and Antioxidant Capacity between Cowpea and Grain Legumes with Colored Seed Coat. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.287] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ayane Orita
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
| | | | - Toshihiko Shoji
- NARO National Institute of Food Research, 3-1-1 Kannondadai Tsukuba
| | - Tomoyuki Oki
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
| | - Hideaki Ohta
- Graduate School of Health and Nutrition Sciences, Nakamura Gakuen University
| |
Collapse
|
4
|
Sukhbold E, Sekimoto S, Watanabe E, Yamazaki A, Yang L, Takasugi M, Yamada K, Hosomi R, Fukunaga K, Arai H. Effects of oolonghomobisflavan A on oxidation of low-density lipoprotein. Biosci Biotechnol Biochem 2017; 81:1569-1575. [DOI: 10.1080/09168451.2017.1314758] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Enkhtsetseg Sukhbold
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| | - Shogo Sekimoto
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| | - Emiko Watanabe
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| | - Akane Yamazaki
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| | - Lifeng Yang
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| | - Mikako Takasugi
- Faculty of Engineering, Kyushu Sangyo University, Fukuoka, Japan
| | - Koji Yamada
- Faculty of Biotechnology and Life Science, Sojo University, Kumamoto, Japan
| | - Ryota Hosomi
- Faculty of Chemistry, Materials and Bioengineering, Kansai University, Suita, Japan
| | - Kenji Fukunaga
- Faculty of Chemistry, Materials and Bioengineering, Kansai University, Suita, Japan
| | - Hirofumi Arai
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, Kitami, Japan
| |
Collapse
|