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Hu S, He C, Li Y, Yu Z, Chen Y, Wang Y, Ni D. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea. Food Res Int 2021; 147:110472. [PMID: 34399469 DOI: 10.1016/j.foodres.2021.110472] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/17/2021] [Accepted: 05/23/2021] [Indexed: 01/20/2023]
Abstract
Fungal community and non-volatile metabolites changes during the pile-fermentation are key factors to organoleptic qualities of dark green tea. However, the correlation between fungal succession and non-volatile compounds has never been satisfactorily explained. The purpose of the present study was to investigate fungal succession and its correlation with flavor compounds by multi-omics. Illumina Miseq sequencing of ITS1 region was conducted to analyze the fungal succession, a total of 78 OTUs which consisted of one phyla, nine classes, 15 orders, 26 families, 37 genera were identified, with Ascomycota as dominant phyla. Cluster analysis and non-metric multidimensional scaling of samples demonstrated the distribution of OTUs in multi-dimensional space, the pile-fermentation process of dark green tea can be divided into four periods according to the generated trajectory of fungal population, S0, S1-S3, S4-S5, and S6. Aspergillus is the dominant genus. Penicillium, Cyberlindnera, Debaryomyces, Candida, Thermomyces, Rasamsonia, Thermoascus, and Byssochlamys appear in different periods. three alkaloids, seven catechins, nine amino acids, five organic acids, five flavones and flavonoid glycosides were identified by UPLC-QTOF-MS/MS, and the contents were all decreasing. Caffeine, EGC, EGCG, L-theanine, kaempferitrin, L-phenylalanine, gallic acid, and myricetin-3-O-galactoside are important ingredients which contribute to the flavor of dark green tea. This study demonstrated the fungal succession, non-volatile flavor compounds and their relationships during pile-fermentation of dark green tea, and provides new insights into evaluating pivotal role of fungal succession in the manufacturing process of dark green tea.
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Affiliation(s)
- Shuai Hu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Chang He
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yuchuan Li
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Zhi Yu
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yuqiong Chen
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
| | - Yaomin Wang
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China.
| | - Dejiang Ni
- Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China.
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Liao Y, Fu X, Zhou H, Rao W, Zeng L, Yang Z. Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry. Food Chem 2019; 292:204-210. [PMID: 31054666 DOI: 10.1016/j.foodchem.2019.04.055] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 04/12/2019] [Accepted: 04/15/2019] [Indexed: 12/13/2022]
Abstract
Although specialized metabolite distributions in different tea (Camellia sinensis) tissues has been studied extensively, little is known about their within-tissue distribution owing to the lack of nondestructive methodology. In this study, desorption electrospray ionization imaging mass spectrometry was used to investigate the within-tissue spatial distributions of specialized metabolites in tea. To overcome the negative effects of the large amount of wax on tea leaves, several sample preparation methods were compared, with a Teflon-imprint method established for tea leaves. Polyphenols are characteristic metabolites in tea leaves. Epicatechin gallate/catechin gallate, epigallocatechin gallate/gallocatechin gallate, and gallic acid were evenly distributed on both sides of the leaves, while epicatechin/catechin, epigallocatechin/gallocatechin, and assamicain A were distributed near the leaf vein. L-Theanine was mainly accumulated in tea roots. L-Theanine and valinol were distributed around the outer root cross-section. The results will advance our understanding of the precise localizations and in-vivo biosyntheses of specialized metabolites in tea.
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Affiliation(s)
- Yinyin Liao
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China
| | - Xiumin Fu
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Haiyun Zhou
- Instrumental Analysis & Research Center, Sun Yat-Sen University, No. 135, Xingang Xi Road, Guangzhou 510275, China
| | - Wei Rao
- Waters Technologies (Shanghai) Ltd., No. 1000 Jinhai Road, Shanghai 201203, China
| | - Lanting Zeng
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Guangdong Provincial Key Laboratory of Applied Botany & Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, China.
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3
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Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits. Food Chem 2019; 284:323-33. [PMID: 30744864 DOI: 10.1016/j.foodchem.2019.01.072] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/09/2019] [Accepted: 01/11/2019] [Indexed: 01/14/2023]
Abstract
Berries of four gooseberry (Ribes uva-crispa L.) cultivars of Invicta, Rixanta, Karat and Black Negus and five currant (Ribes L.) cultivars of NS 11, Focus, Ben Gairn, Otelo and Viola were evaluated as potential sources of bioactive compounds with extraordinary antioxidant activity. Their total phenolic, flavonoid and anthocyanin contents were determined in the range of 3.52-30.77 g GA.kg-1, 2.83-17.35 g RE.kg-1 and 0.03-186.12 mg COG.100 g-1, respectively. Furthermore, quantification of phenolic compounds and vitamins was established by high-performance liquid chromatography-diode array detection. Flavonoids were the most abundant phenolic substances in the range of 345.0-3726.5 mg.kg-1. Ascorbic acid and vitamin E were established in the amounts of 6.2-14.04 g.kg-1 and 0.43-12.85 mg.kg-1, respectively. Considering all analyzed factors and antioxidant activities determined by various methods (DPPH, ACW and ACL), red gooseberry Black Negus and black currant Otelo were the most significant cultivars.
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Ruta LL, Popa CV, Nicolau I, Farcasanu IC. Epigallocatechin-3-O-gallate, the main green tea component, is toxic to Saccharomyces cerevisiae cells lacking the Fet3/Ftr1. Food Chem 2018; 266:292-298. [PMID: 30381188 DOI: 10.1016/j.foodchem.2018.06.029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 05/18/2018] [Accepted: 06/06/2018] [Indexed: 11/16/2022]
Abstract
Epigallocatechin-3-O-gallate (EGCG), the main green tea component, is intensively studied for its anti-oxidant, anti-inflammatory, anti-microbial and anti-cancer effects. In the present study, a screen on a Saccharomyces cerevisiae gene deletion library was performed to identify conditions under which EGCG had deleterious rather than beneficial effects. Two genes were identified whose deletion resulted in sensitivity to EGCG: FET3 and FTR1, encoding the components of the Fet3/Ftr1 high-affinity iron uptake system, also involved in Cu(I)/Cu(II) balance on the surface of yeast cells. The presence of EGCG in the growth medium induced the production of Cu(I), with deleterious effects on fet3Δ and ftr1Δ cells. Additionally, when combined, physiological surpluses of Cu(II) and EGCG acted in synergy not only against fet3Δ and ftr1Δ, but also against wild type cells, by generating surplus Cu(I) in the growth medium. The results imply that caution should be taken when combining EGCG-rich beverages/nutraceuticals with copper-rich foods.
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Affiliation(s)
- Lavinia L Ruta
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Claudia V Popa
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ioana Nicolau
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
| | - Ileana C Farcasanu
- University of Bucharest, Faculty of Chemistry, Department of Organic Chemistry, Biochemistry and Catalysis, Sos. Panduri 90-92, 050663 Bucharest, Romania.
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Hilbig J, Alves VR, Müller CMO, Micke GA, Vitali L, Pedrosa RC, Block JM. Ultrasonic-assisted extraction combined with sample preparation and analysis using LC-ESI-MS/MS allowed the identification of 24 new phenolic compounds in pecan nut shell [Carya illinoinensis (Wangenh) C. Koch] extracts. Food Res Int 2018; 106:549-557. [PMID: 29579960 DOI: 10.1016/j.foodres.2018.01.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/15/2017] [Accepted: 01/08/2018] [Indexed: 10/18/2022]
Abstract
Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to evaluate the effects of the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous and hydroalcoholic extract (with 20% v/v of ethanol) were 60 and 80 °C; solid to solvent ratio of 30 mL·g-1 (for both) and extraction time of 35 and 25 min, respectively. Using these optimize extraction conditions, 426 and 582 mg GAE·g-1 of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. In addition, the analysis of the phenolic compounds using the LC-ESI-MS/MS system allowed the identification of 29 phenolic compounds, 24 of which had not been reported in literature for this raw material yet.
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Affiliation(s)
- Josiane Hilbig
- Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Victor Rodrigues Alves
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Carmen Maria Olivera Müller
- Laboratory of Fruits and Vegetables, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Gustavo Amadeu Micke
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
| | - Luciano Vitali
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Rozangela Curi Pedrosa
- Laboratory of Experimental Biochemistry, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Jane Mara Block
- Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
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Blainski A, Gionco B, Oliveira AG, Andrade G, Scarminio IS, Silva DB, Lopes NP, Mello JCP. Antibacterial activity of Limonium brasiliense (Baicuru) against multidrug-resistant bacteria using a statistical mixture design. J Ethnopharmacol 2017; 198:313-323. [PMID: 28089736 DOI: 10.1016/j.jep.2017.01.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 12/27/2016] [Accepted: 01/09/2017] [Indexed: 06/06/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Limonium brasiliense (Boiss.) Kuntze (Plumbaginaceae) is commonly known as "baicuru" or "guaicuru" and preparations of its dried rhizomes have been popularly used in the treatment of premenstrual syndrome and menstrual disorder, and as an antiseptic in genito-urinary infections. This study evaluated the potential antibacterial activity of rhizome extracts against multidrug-resistant bacterial strains using statistical mixture design. MATERIALS AND METHODS The statistical design of four components (water, methanol, acetone, and ethanol) produced 15 different extracts and also a confirmatory experiment, which was performed using water:acetone (3:7, v/v). The crude extracts and their ethyl-acetate fractions were tested against vancomycin-resistant Enterococcus faecium (VREfm), methicillin-resistant Staphylococcus aureus (MRSA) and Klebsiella pneumoniae carbapenemase (KPC)-producing K. pneumoniae, all of which have been implicated in hospital and community-acquired infections. The dry residue, total polyphenol, gallocatechin and epigallocatechin contents of the extracts were also tested and statistical analysis was applied in order to define the fit models to predict the result of each parameter for any mixture of components. The principal component and hierarchical clustering analyses (PCA and HCA) of chromatographic data, as well as mass spectrometry (MS) analysis were performanced to determine the main compounds present in the extracts. RESULTS The Gram-positive bacteria were susceptible to inhibition of bacterial growth, in special the ethyl-acetate fraction of ternary extracts from water:acetone:ethanol and methanol:acetone:ethanol against, respectively, VREfm (MIC=19µg/mL) and MRSA (MIC=39µg/mL). On the other hand, moderate activity of the ethyl-acetate fractions from primary (except water), secondary and ternary extracts (MIC=625µg/mL) was noted against KPC. The quadratic and special cubic models were significant for polyphenols and gallocatechin contents, respectively. Fit models to dry residue and epigallocatechin contents were not possible. PCA and HCA of the chromatographic fingerprints were disturbed by displacement retention time of some peaks, but the ultraviolet spectra indicated the homogeneous presence of flavan-3-ols characteristic of tannins. The MS confirmed the presence of gallic acid, gallocatechin, and epigallocatechin in extracts, and suggested the presence of monomers and dimers of B- and A-type prodelphinidins gallate, as well as a methyl gallate. CONCLUSION Our results showed the antibacterial potential of L. brasiliense extracts against multidrug-resistant Gram-positive bacteria, such as VREfm and MRSA. The statistical design was a important tool to evaluate the biological activity by optimized form. The presence of some phenolic compounds was also demonstrated in extracts.
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Affiliation(s)
- Andressa Blainski
- Programa de Pós-graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, Avenida Colombo, 5790, BR-87020-900 Maringá, PR, Brazil
| | - Barbara Gionco
- Laboratório de Ecologia Microbiana, Departamento de Microbiologia, Universidade Estadual de Londrina, PR, Brazil
| | - Admilton G Oliveira
- Laboratório de Ecologia Microbiana, Departamento de Microbiologia, Universidade Estadual de Londrina, PR, Brazil
| | - Galdino Andrade
- Laboratório de Ecologia Microbiana, Departamento de Microbiologia, Universidade Estadual de Londrina, PR, Brazil
| | - Ieda S Scarminio
- Laboratório de Quimiometria em Ciências Naturais, Departamento de Química, Universidade Estadual de Londrina, PR, Brazil
| | - Denise B Silva
- Laboratórios de Produtos Naturais e Espectrometria de Massas (LAPNEM), Universidade Federal de Mato Grosso do Sul, MS, Brazil
| | - Norberto P Lopes
- Núcleo de Pesquisa em Produtos Naturais e Sintéticos, Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, Brazil
| | - João C P Mello
- Programa de Pós-graduação em Ciências Farmacêuticas, Universidade Estadual de Maringá, Avenida Colombo, 5790, BR-87020-900 Maringá, PR, Brazil.
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Oldoni TLC, Melo PS, Massarioli AP, Moreno IAM, Bezerra RMN, Rosalen PL, da Silva GVJ, Nascimento AM, Alencar SM. Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chem 2015; 192:306-12. [PMID: 26304352 DOI: 10.1016/j.foodchem.2015.07.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Revised: 05/10/2015] [Accepted: 07/04/2015] [Indexed: 11/17/2022]
Abstract
Purification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 β → O → 7, 4 β → 8)-catechin (proanthocyanidin A1) and epicatechin-(β → 2 O → 7, 4 β → 8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25 μg/mL and reduction of Fe(3+)-TPTZ complex of 7.59 mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS(+) was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.
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Affiliation(s)
- Tatiane L C Oldoni
- Department of Chemistry, Federal Technological University of Paraná (UTFPR), 85501-970 Pato Branco, PR, Brazil.
| | - Priscilla S Melo
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Adna P Massarioli
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Ivani A M Moreno
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
| | - Rosângela M N Bezerra
- Faculty of Applied Sciences, Piracicaba Dental School, University of Campinas (UNICAMP), 13484-350 Piracicaba, SP, Brazil
| | - Pedro L Rosalen
- Department of Physiological Sciences, University of Campinas (UNICAMP), 13414-903 Piracicaba, SP, Brazil
| | - Gil V J da Silva
- Department of Chemistry, FFCLRP, University of São Paulo (USP), 14040-901 RibeirãoPreto, SP, Brazil
| | - Andréa M Nascimento
- Institute of Biological and Exact Sciences, Federal University of Ouro Preto (UFOP), 35400-000 OuroPreto, MG, Brazil
| | - Severino M Alencar
- Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo (USP), 13418-900 Piracicaba, SP, Brazil
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Bhullar KS, Rupasinghe HPV. Partridgeberry polyphenols protect primary cortical and hippocampal neurons against β-amyloid toxicity. Food Res Int 2015; 74:237-249. [PMID: 28411989 DOI: 10.1016/j.foodres.2015.05.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 05/03/2015] [Accepted: 05/08/2015] [Indexed: 01/20/2023]
Abstract
β-Amyloid (Aβ) deposition elicits a toxic effect on neurons and plays a crucial role in the etiology and/or progression of Alzheimer's disease (AD). Polyphenols found in fruits are endorsed for nutritional intervention in AD, since they are known to have extensive therapeutic properties apropos of brain health owing to their anti-oxidative effects against Aβ and neural reactive oxygen species (ROS). The present study was aimed to investigate the neuroprotective potential of polyphenols of partridgeberry (Vaccinium vitis-idaea L.) and elucidate the mechanism by which they confer protection against Aβ toxicity in rat primary neurons in vitro. The pre-treatment of rat primary cortical and hippocampal neurons with partridgeberry polyphenols (10-200μgmL-1) significantly attenuated Aβ-induced cell death and membrane damage. The flavan-3-ol- and flavonol-rich fractions of the partridgeberry exhibited the strongest ability to maintain cell viability (EC50 5.9μgmL-1) and prevent lactose dehydrogenase release (IC50 0.01μgmL-1) (P≤0.05). Similar to the maintenance of cellular viability, the flavan-3-ol- and flavonol-rich fractions also amplified the greatest activity of SOD and catalase among all polyphenol preparations exposed to neurons (P≤0.05). All four partridgeberry polyphenol preparations reduced the intracellular Aβ levels by 7-15 folds, and initiated Aβ clearance from neurons as compared to untreated cells (P≤0.05). Partridgeberry derived polyphenol preparations; especially the flavonol-rich fraction (IC50 97.1μgmL-1) significantly modulated the apoptotic targets and in vitro acetylcholinesterase activity (P≤0.05), indicating potential pharmacotherapy application in AD. Furthermore, the restoration of hyperactive caspases and Bcl2 family of apoptotic architects added to the neuroprotective candidacy of PPFs. These findings suggest that partridgeberry polyphenols, especially flavan-3-ol- and flavonol-rich fractions, could be of importance in prevention and/or treatment of AD.
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Affiliation(s)
- Khushwant S Bhullar
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada
| | - H P Vasantha Rupasinghe
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada; Department of Pathology, Faculty of Medicine, Dalhousie University, Halifax, Nova Scotia B3H 4R2, Canada.
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9
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Suriano S, Alba V, Tarricone L, Di Gennaro D. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines. Food Chem 2015; 177:382-9. [PMID: 25660901 DOI: 10.1016/j.foodchem.2015.01.063] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 01/08/2015] [Accepted: 01/09/2015] [Indexed: 11/28/2022]
Abstract
Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.
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Affiliation(s)
- Serafino Suriano
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
| | - Vittorio Alba
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010 Turi, BA, Italy.
| | - Luigi Tarricone
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
| | - Domenico Di Gennaro
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy.
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10
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Bhullar KS, Rupasinghe HPV. Antioxidant and cytoprotective properties of partridgeberry polyphenols. Food Chem 2014; 168:595-605. [PMID: 25172753 DOI: 10.1016/j.foodchem.2014.07.103] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Revised: 07/19/2014] [Accepted: 07/21/2014] [Indexed: 02/06/2023]
Abstract
Partridgeberry (Vaccinium vitis-idaea) is a polyphenol-rich berry of the Ericaceous family, grown in Newfoundland and Labrador province of Canada. The aims of this study were to identify extraction solvents for the maximum recovery of polyphenols, to establish fractionation technique for isolation of major sub-classes of polyphenols, and to evaluate antioxidant and cytoprotective properties of the partridgeberry polyphenol preparations. The acidified 70% acetone was identified as the ideal solvent for the maximum recovery of polyphenols from partridgeberry. Further, aqueous two-phase extraction, column chromatography and UPLC-MS/MS were employed to produce three partridgeberry polyphenol fractions, rich in either, anthocyanins, flavan-3-ols or flavonols. All the three PPF were potent antioxidants and displayed cytoprotective activity through the activation of nuclear factor erythroid 2-related factor 2 pathway, scavenging of reactive oxygen species, and inhibition of cellular death. The current study suggests that partridgeberry has numerous potential health implications in both prevention and amelioration of various diseases involving oxidative stress.
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Affiliation(s)
- Khushwant S Bhullar
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - H P Vasantha Rupasinghe
- Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada.
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