1
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van Zadelhoff A, Vincken JP, de Bruijn WJC. Exploring the formation of heterodimers of barley hydroxycinnamoylagmatines by oxidative enzymes. Food Chem 2024; 446:138898. [PMID: 38447386 DOI: 10.1016/j.foodchem.2024.138898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 12/22/2023] [Revised: 02/16/2024] [Accepted: 02/27/2024] [Indexed: 03/08/2024]
Abstract
Dimers of hydroxycinnamoylagmatines are phenolic compounds found in barley and beer. Although they are bioactive and sensory-active compounds, systematic reports on their structure-property relationships are missing. This is partly due to lack of protocols to obtain a diverse set of hydroxycinnamoylagmatine homo- and heterodimers. To better understand dimer formation in complex systems, combinations of the monomers coumaroylagmatine (CouAgm), feruloylagmatine (FerAgm), and sinapoylagmatine (SinAgm) were incubated with horseradish peroxidase. For all combinations, the main oxidative coupling products were homodimers. Additionally, minor amounts of heterodimers were formed, except for the combination of FerAgm and CouAgm. Oxidative coupling was also performed with laccases from Agaricus bisporus and Trametes versicolor, resulting in formation of the same coupling products and no formation of CouAgm-FerAgm heterodimers. Our protocol for oxidative coupling combinations of hydroxycinnamoylagmatines yielded a structurally diverse set of coupling products, facilitating production of dimers for future research on their structure-property relationships.
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Affiliation(s)
- Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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2
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Boerkamp VJP, Boras SD, Vincken JP, van Duynhoven JPM, Hennebelle M. Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions. Food Res Int 2024; 187:114412. [PMID: 38763662 DOI: 10.1016/j.foodres.2024.114412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 10/09/2023] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Lipid oxidation limits the shelf-life of dried microencapsulated oils (DMOs), such as infant formula. However, it is poorly understood how lipid oxidation is affected by different types of emulsifiers. To improve our understanding, we prepared DMOs with different emulsifiers (whey protein isolate (WPI), pea protein isolate (PPI), and non-proteinaceous CITREM) and studied lipid oxidation in both the free and encapsulated fat. Only a small difference in oxidation rate was observed between these fat fractions for all formulations. We ascribed this to a non-discrete distribution of the fractions and the subsequent low fractionation selectivity as shown by Raman microscopy. The DMO with PPI showed hardly any oxidation during a 7-week incubation at 40 °C, whereas the DMOs with WPI and CITREM both reached significantly higher contents of oxidation products (lipid hydroperoxides, aldehydes, and epoxides). The enhanced stability of DMO-PPI could not be ascribed to the presence of phytic acid. In conclusion, we demonstrate the potential of using PPI to produce oxidatively stable DMOs.
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Affiliation(s)
- Vincent J P Boerkamp
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - Scarlett D Boras
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
| | - John P M van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands.
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, Wageningen, 6708 WG, the Netherlands.
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3
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Wang Y, Balvers MGJ, Esser D, Schutte S, Vincken JP, Afman LA, Witkamp RF, Meijerink J. Nutrient composition of different energy-restricted diets determines plasma endocannabinoid profiles and adipose tissue DAGL-α expression; a 12-week randomized controlled trial in subjects with abdominal obesity. J Nutr Biochem 2024; 128:109605. [PMID: 38401691 DOI: 10.1016/j.jnutbio.2024.109605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 10/19/2023] [Revised: 02/14/2024] [Accepted: 02/19/2024] [Indexed: 02/26/2024]
Abstract
The endocannabinoid system (ECS) is dysregulated during obesity and metabolic disorders. Weight loss favours the re-establishment of ECS homeostatic conditions, but also the fatty acid composition of the diet can modulate endocannabinoid profiles. However, the combined impact of nutrient quality and energy restriction on the ECS remains unclear. In this 12 weeks randomized controlled trial, men and women (40-70 years) with obesity (BMI: 31.3 ± 3.5 kg/ m2) followed either a low nutrient quality 25% energy-restricted (ER) diet (n=39) high in saturated fats and fructose, or a high nutrient quality ER diet (n=34) amongst others enriched in n-3 polyunsaturated fatty acids (PUFAs) or kept their habitual diet (controls). Profiles of plasma- and adipose N-acylethanolamines and mono-acyl glycerol esters were quantified using LC-MS/MS. Gene expression of ECS-related enzymes and receptors was determined in adipose tissue. Measurements were performed under fasting conditions before and after 12 weeks. Our results showed that plasma level of the DHA-derived compound docosahexaenoylethanolamide (DHEA) was decreased in the low nutrient quality ER diet (P<0.001) compared with the high nutrient quality ER diet, whereas anandamide (AEA) and arachidonoylglycerol (2-AG) levels were unaltered. However, adipose tissue gene expression of the 2-AG synthesizing enzyme diacylglycerol lipase alpha (DAGL-α) was increased following the low nutrient quality ER diet (P<.009) and differed upon intervention with both other diets. Concluding, nutrient quality of the diet affects N-acylethanolamine profiles and gene expression of ECS-related enzymes and receptors even under conditions of high energy restriction in abdominally obese humans. ClinicalTrials.gov NCT02194504.
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Affiliation(s)
- Ya Wang
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands; The Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
| | - Michiel G J Balvers
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Diederik Esser
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Sophie Schutte
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Jean-Paul Vincken
- The Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
| | - Lydia A Afman
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Renger F Witkamp
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands.
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4
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van Zadelhoff A, de Bruijn WJC, Sanders MG, O'Sullivan T, Vincken JP. Barley-derived beer brewing by-products contain a high diversity of hydroxycinnamoylagmatines and their dimers. Food Chem 2024; 453:139586. [PMID: 38761723 DOI: 10.1016/j.foodchem.2024.139586] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 03/08/2024] [Revised: 04/23/2024] [Accepted: 05/06/2024] [Indexed: 05/20/2024]
Abstract
To aid valorisation of beer brewing by-products, more insight into their composition is essential. We have analysed the phenolic compound composition of four brewing by-products, namely barley rootlets, spent grain, hot trub, and cold trub. The main phenolics detected were hydroxycinnamoylagmatines and dimers thereof. Barley rootlets contained the highest hydroxycinnamoylagmatine content and cold trub the highest dimer content. Additionally, variations in (dimeric) hydroxycinnamoylagmatine composition and content were observed in fourteen barley rootlet samples. The most abundant compound in all rootlets was the glycosylated 4-O-7'/3-8'-linked heterodimer of coumaroylagmatine and feruloylagmatine, i.e. CouAgm-4-O-7'/3-8'-(4'Hex)-DFerAgm. Structures of glycosylated and hydroxylated derivatives of coumaroylagmatine were elucidated by NMR spectroscopy after their purification from a rootlet extract. An MS-based decision tree was developed, which aids in identifying hydroxycinnamoylagmatine dimers in complex mixtures. In conclusion, this study shows that the diversity of phenolamides and (neo)lignanamides in barley-derived by-products is larger than previously reported.
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Affiliation(s)
- Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Mark G Sanders
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - Tadhg O'Sullivan
- Heineken, Burgemeester Smeetsweg 1, 2382 PH Zoeterwoude, The Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
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van Zadelhoff A, de Bruijn WJ, Vincken JP. Comment on "Three New Dimers and Two Monomers of Phenolic Amides from the Fruits of Lycium barbarum and Their Antioxidant Activities". J Agric Food Chem 2024; 72:6781-6786. [PMID: 38470138 PMCID: PMC10979425 DOI: 10.1021/acs.jafc.3c08738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/12/2024] [Accepted: 03/04/2024] [Indexed: 03/13/2024]
Abstract
This Comment critically addresses the article by Gao et al. (Gao, K., et al. J. Agric. Food Chem. 2015, 63, 1067-1075), providing the structural elucidation of three phenolamide dimers (neolignanamides) from the fruits of Lycium barbarum. A more recent article published by Chen et al. (Chen, H., et al. J. Agric. Food Chem. 2023, 71, 11080-11093) incorporates these structures into further research on the bioactivity of these compounds. Although the analytical techniques used by Gao et al. are adequate, in our opinion, the nuclear magnetic resonance (NMR) spectroscopic data have not been interpreted correctly, resulting in incorrect structures for three neolignanamides from the fruits of L. barbarum. In this Comment, an alternative interpretation of the NMR spectroscopic data and the corresponding structures are proposed. The proposed structures feature linkage types that are much more common for neolignanamides than the linkage types in the originally reported structures of these compounds.
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Affiliation(s)
- Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Wouter J.C. de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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6
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Chrisnasari R, Ewing TA, Hilgers R, van Berkel WJH, Vincken JP, Hennebelle M. Versatile ferrous oxidation-xylenol orange assay for high-throughput screening of lipoxygenase activity. Appl Microbiol Biotechnol 2024; 108:266. [PMID: 38498184 PMCID: PMC10948578 DOI: 10.1007/s00253-024-13095-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 02/02/2024] [Accepted: 02/28/2024] [Indexed: 03/20/2024]
Abstract
Lipoxygenases (LOXs) catalyze dioxygenation of polyunsaturated fatty acids (PUFAs) into fatty acid hydroperoxides (FAHPs), which can be further transformed into a number of value-added compounds. LOXs have garnered interest as biocatalysts for various industrial applications. Therefore, a high-throughput LOX activity assay is essential to evaluate their performance under different conditions. This study aimed to enhance the suitability of the ferrous-oxidized xylenol orange (FOX) assay for screening LOX activity across a wide pH range with different PUFAs. The narrow linear detection range of the standard FOX assay restricts its utility in screening LOX activity. To address this, the concentration of perchloric acid in the xylenol orange reagent was adjusted. The modified assay exhibited a fivefold expansion in the linear detection range for hydroperoxides and accommodated samples with pH values ranging from 3 to 10. The assay could quantify various hydroperoxide species, indicating its applicability in assessing LOX substrate preferences. Due to sensitivity to pH, buffer types, and hydroperoxide species, the assay required calibration using the respective standard compound diluted in the same buffer as the measured sample. The use of correction factors is suggested when financial constraints limit the use of FAHP standard compounds in routine LOX substrate preference analysis. FAHP quantification by the modified FOX assay aligned well with results obtained using the commonly used conjugated diene method, while offering a quicker and broader sample pH range assessment. Thus, the modified FOX assay can be used as a reliable high-throughput screening method for determining LOX activity. KEY POINTS: • Modifying perchloric acid level in FOX reagent expands its linear detection range • The modified FOX assay is applicable for screening LOX activity in a wide pH range • The modified FOX assay effectively assesses substrate specificity of LOX.
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Affiliation(s)
- Ruth Chrisnasari
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
- Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
- Faculty of Biotechnology, University of Surabaya (UBAYA), Surabaya, 60293, Indonesia
| | - Tom A Ewing
- Wageningen Food & Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
| | - Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Willem J H van Berkel
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
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7
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Plankensteiner L, Hennebelle M, Vincken JP, Nikiforidis CV. Insights into the emulsification mechanism of the surfactant-like protein oleosin. J Colloid Interface Sci 2024; 657:352-362. [PMID: 38043237 DOI: 10.1016/j.jcis.2023.11.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 07/21/2023] [Revised: 10/23/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Oleosins are proteins with a unique central hydrophobic hairpin designed to stabilize lipid droplets (oleosomes) in plant seeds. For efficient droplet stabilization, the hydrophobic hairpin with a strong affinity for the apolar droplet core is flanked by hydrophilic arms on each side. This gives oleosins a unique surfactant-like shape making them a very interesting protein. In this study, we tested if isolated oleosins retain their ability to stabilize oil-in-water emulsions, and investigated the underlying stabilization mechanism. Due to their surfactant-like shape, oleosins when dispersed in aqueous buffers associated to micelle-like nanoparticles with a size of ∼33 nm. These micelles, in turn, clustered into larger aggregates of up to 20 µm. Micelle aggregation was more extensive when oleosins lacked charge. During emulsification, oleosin micelles and micelle aggregates dissociated and mostly individual oleosins adsorbed on the oil droplet interface. Oleosins prevented the coalescence of the oil droplets and if sufficiently charged, droplet flocculation as well.
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Affiliation(s)
- Lorenz Plankensteiner
- Laboratory of Biobased Chemistry and Technology, Wageningen University, the Netherlands; Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, the Netherlands
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8
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Dinteren SV, Araya-Cloutier C, Robaczewska E, den Otter M, Witkamp R, Vincken JP, Meijerink J. Switching the polarity of mouse enteroids affects the epithelial interplay with prenylated phenolics from licorice ( Glycyrrhiza) roots. Food Funct 2024; 15:1852-1866. [PMID: 38086658 DOI: 10.1039/d3fo02961a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2024]
Abstract
The utility of 3D-small intestinal organoid (enteroid) models for evaluating effects of e.g. food (related) compounds is limited due to the apical epithelium facing the interior. To overcome this limitation, we developed a novel 3D-apical-out enteroid model for mice, which allows apical exposure. Using this model, we evaluated the effects on the enteroids' intestinal epithelium (including cytotoxicity, cell viability, and biotransformation) after exposure to glabridin, a prenylated secondary metabolite with antimicrobial properties from licorice roots (Glycyrrhiza glabra). Apical-out enteroids were five times less sensitive to glabridin exposure compared to conventional apical-in enteroids, with obtained cytotoxicities of 1.5 mM and 0.31 mM, respectively. Apical-out enteroids showed a luminal/apical layer of fucose rich mucus, which may contribute to the protection against potential cytotoxicity of glabridin. Furthermore, in apical-in enteroids IC50 values for cytotoxicity were determined for licochalcone A, glycycoumarin, and glabridin, the species-specific prenylated phenolics from the commonly used G. inflata, G. uralensis, and G. glabra, respectively. Both enteroid models differed in their functional phase II biotransformation capacity, where glabridin was transformed to glucuronide- and sulfate-conjugates. Lastly, our results indicate that the prenylated phenolics do not show cytotoxicity in mouse enteroids at previously reported minimum inhibitory concentrations (MICs) against a diverse set of Gram positive bacteria. Altogether, we show that apical-out enteroids provide a better mimic of the gastrointestinal tract compared to conventional enteroids and are consequently a superior model to study effects of food (related) compounds. This work revealed that prenylated phenolics with promising antibacterial activity show no harmful effects in the GI-tract at their MICs and therefore may offer a new perspective to control unwanted microbial growth.
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Affiliation(s)
- Sarah van Dinteren
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands.
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Edyta Robaczewska
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands.
| | - Mellody den Otter
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands.
| | - Renger Witkamp
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands.
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9
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Lazaridi E, Hennebelle M, Hollebrands B, Hageman J, Vincken JP, Janssen HG. Selective ionization of oxidized lipid species using different solvent additives in flow injection mass spectrometry. Anal Bioanal Chem 2024; 416:787-799. [PMID: 37847408 PMCID: PMC10766781 DOI: 10.1007/s00216-023-04988-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 07/14/2023] [Revised: 09/26/2023] [Accepted: 09/28/2023] [Indexed: 10/18/2023]
Abstract
Lipid oxidation in food products is a crucial problem that causes undesirable changes in the food's flavor, texture, and nutritional value. It should be carefully monitored as it can lead to the formation of potentially toxic compounds and in that way reduce the shelf life of the product. Liquid chromatography coupled to mass spectrometry is a powerful tool to monitor the formation of oxidized lipids. However, the presence of lipid species in both their non-oxidized and oxidized forms at distinctly different concentrations can hinder the detection and identification of the less abundant oxidized species, due to coelution. In this study, a flow injection mass spectrometry approach was used to selectively ionize oxidized triacylglycerols versus their non-oxidized precursors. Three mobile phase additives were investigated (ammonium formate, sodium acetate, and sodium iodide) at three different concentrations, and ion source settings (i.e., sheath gas temperature, capillary voltage, and nozzle voltage) were optimized. A fractional factorial design was conducted to examine not only the direct effect of the operating parameters on the selectivity of ionization for the oxidized lipid species, but also to assess their combined effect. Overall, selective ionization of oxidized versus non-oxidized lipid species was favored by the use of sodium-containing solvent additives. The application of specific ion source settings resulted in an increased ionization selectivity, with sheath gas temperature and capillary voltage having the most significant influence. A selectivity factor as high as 120 could be reached by combining 0.1 mg/mL sodium-containing additives, with 250 °C sheath gas temperature and 5000 V capillary voltage. These findings will contribute to future studies on fast detection and relative quantification of low abundant oxidized triacylglycerols and their possible impact on human health.
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Affiliation(s)
- Eleni Lazaridi
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands.
| | - Boudewijn Hollebrands
- Laboratory of Organic Chemistry, Wageningen University & Research, Wageningen, the Netherlands
- Unilever Food Innovation Center, Wageningen, the Netherlands
| | - Jos Hageman
- Biometris, Applied Statistics, Wageningen University & Research, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Hans-Gerd Janssen
- Laboratory of Organic Chemistry, Wageningen University & Research, Wageningen, the Netherlands.
- Unilever Food Innovation Center, Wageningen, the Netherlands.
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10
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Bombelli A, Araya-Cloutier C, Boeren S, Vincken JP, Abee T, den Besten HMW. Effects of the antimicrobial glabridin on membrane integrity and stress response activation in Listeria monocytogenes. Food Res Int 2024; 175:113687. [PMID: 38128979 DOI: 10.1016/j.foodres.2023.113687] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
Glabridin is a prenylated isoflavan which can be extracted from liquorice roots and has shown antimicrobial activity against foodborne pathogens and spoilage microorganisms. However, its application may be hindered due to limited information about its mode of action. In this study, we aimed to investigate the mode of action of glabridin using a combined phenotypic and proteomic approach on Listeria monocytogenes. Fluorescence and transmission electron microscopy of cells exposed to glabridin showed membrane permeabilization upon treatment with lethal concentrations of glabridin. Comparative proteomics analysis of control cells and cells exposed to sub-lethal concentrations of glabridin showed upregulation of proteins related to the two-component systems LiaSR and VirRS, confirming cell envelope damage during glabridin treatment. Additional upregulation of SigmaB regulon members signified activation of the general stress response in L. monocytogenes during this treatment. In line with the observed upregulation of cell envelope and general stress response proteins, sub-lethal treatment of glabridin induced (cross)protection against lethal heat and low pH stress and against antimicrobials such as nisin and glabridin itself. Overall, this study sheds light on the mode of action of glabridin and activation of the main stress responses to this antimicrobial isoflavan and highlights possible implications of its use as a naturally derived antimicrobial compound.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands; Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands.
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11
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Ika Irianti M, Vincken JP, van Dinteren S, Ter Beest E, Pos KM, Araya-Cloutier C. Prenylated isoflavonoids from Fabaceae against the NorA efflux pump in Staphylococcus aureus. Sci Rep 2023; 13:22548. [PMID: 38110428 PMCID: PMC10728173 DOI: 10.1038/s41598-023-48992-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 12/02/2023] [Indexed: 12/20/2023] Open
Abstract
Overexpression of NorA efflux pumps plays a pivotal role in the multidrug-resistance mechanism in S. aureus. Here, we investigated the activities of prenylated isoflavonoids, present in the legume plant family (Fabaceae), as natural efflux pump inhibitors (EPIs) in fluoroquinolone-resistant S. aureus. We found that four prenylated isoflavonoids, namely neobavaisoflavone, glabrene, glyceollin I, and glyceollin III, showed efflux pump inhibition in the norA overexpressing S. aureus. At sub-inhibitory concentrations, neobavaisoflavone (6.25 µg/mL, 19 µM) and glabrene (12.5 µg/mL, 39 µM), showed up to 6 times more Eth accumulation in norA overexpressing S. aureus than in the control. In addition, these two compounds boosted the MIC of fluoroquinolones up to eightfold. No fluoroquinolone potentiation was observed with these isoflavonoids in the norA knockout strain, indicating NorA as the main target of these potential EPIs. In comparison to the reported NorA EPI reserpine, neobavaisoflavone showed similar potentiation of fluoroquinolone activity at 10 µM, higher Eth accumulation, and less cytotoxicity. Neobavaisoflavone and glabrene did not exhibit membrane permeabilization effects or cytotoxicity on Caco-2 cells. In conclusion, our findings suggest that the prenylated isoflavonoids neobavaisoflavone and glabrene are promising phytochemicals that could be developed as antimicrobials and resistance-modifying agents to treat fluoroquinolone-resistant S. aureus strains.
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Affiliation(s)
- Marina Ika Irianti
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
- Laboratory of Microbiology and Biotechnology, Faculty of Pharmacy, Universitas Indonesia, Depok, 16424, Indonesia
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Sarah van Dinteren
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Ellen Ter Beest
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
| | - Klaas Martinus Pos
- Institute of Biochemistry, Goethe-University Frankfurt, 60438, Frankfurt am Main, Germany
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
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12
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Kalli S, Vallieres C, Violet J, Sanders JW, Chapman J, Vincken JP, Avery SV, Araya-Cloutier C. Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids. Microbiol Spectr 2023; 11:e0132723. [PMID: 37428107 PMCID: PMC10433819 DOI: 10.1128/spectrum.01327-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 03/31/2023] [Accepted: 06/17/2023] [Indexed: 07/11/2023] Open
Abstract
Prenylated isoflavonoids are phytochemicals with promising antifungal properties. Recently, it was shown that glabridin and wighteone disrupted the plasma membrane (PM) of the food spoilage yeast Zygosaccharomyces parabailii in distinct ways, which led us to investigate further their modes of action (MoA). Transcriptomic profiling with Z. parabailii showed that genes encoding transmembrane ATPase transporters, including Yor1, and genes homologous to the pleiotropic drug resistance (PDR) subfamily in Saccharomyces cerevisiae were upregulated in response to both compounds. Gene functions involved in fatty acid and lipid metabolism, proteostasis, and DNA replication processes were overrepresented among genes upregulated by glabridin and/or wighteone. Chemogenomic analysis using the genome-wide deletant collection for S. cerevisiae further suggested an important role for PM lipids and PM proteins. Deletants of gene functions involved in biosynthesis of very-long-chain fatty acids (constituents of PM sphingolipids) and ergosterol were hypersensitive to both compounds. Using lipid biosynthesis inhibitors, we corroborated roles for sphingolipids and ergosterol in prenylated isoflavonoid action. The PM ABC transporter Yor1 and Lem3-dependent flippases conferred sensitivity and resistance, respectively, to the compounds, suggesting an important role for PM phospholipid asymmetry in their MoAs. Impaired tryptophan availability, likely linked to perturbation of the PM tryptophan permease Tat2, was evident in response to glabridin. Finally, substantial evidence highlighted a role of the endoplasmic reticulum (ER) in cellular responses to wighteone, including gene functions associated with ER membrane stress or with phospholipid biosynthesis, the primary lipid of the ER membrane. IMPORTANCE Preservatives, such as sorbic acid and benzoic acid, inhibit the growth of undesirable yeast and molds in foods. Unfortunately, preservative tolerance and resistance in food spoilage yeast, such as Zygosaccharomyces parabailii, is a growing challenge in the food industry, which can compromise food safety and increase food waste. Prenylated isoflavonoids are the main defense phytochemicals in the Fabaceae family. Glabridin and wighteone belong to this group of compounds and have shown potent antifungal activity against food spoilage yeasts. The present study demonstrated the mode of action of these compounds against food spoilage yeasts by using advanced molecular tools. Overall, the cellular actions of these two prenylated isoflavonoids share similarities (at the level of the plasma membrane) but also differences. Tryptophan import was specifically affected by glabridin, whereas endoplasmic reticulum membrane stress was specifically induced by wighteone. Understanding the mode of action of these novel antifungal agents is essential for their application in food preservation.
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Affiliation(s)
- Sylvia Kalli
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Cindy Vallieres
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | - Joseph Violet
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | | | - John Chapman
- Unilever Foods Innovation Centre, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Simon V. Avery
- School of Life Sciences, University of Nottingham, Nottingham, United Kingdom
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, the Netherlands
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13
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Meijers MGJ, Meinders MBJ, Vincken JP, Wierenga PA. Effect of Pea Legumin-to-Vicilin Ratio on the Protein Emulsifying Properties: Explanation in Terms of Protein Molecular and Interfacial Properties. J Agric Food Chem 2023; 71:11228-11238. [PMID: 37433201 PMCID: PMC10375591 DOI: 10.1021/acs.jafc.3c01589] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 03/13/2023] [Revised: 05/24/2023] [Accepted: 06/15/2023] [Indexed: 07/13/2023]
Abstract
In isolates from different pea cultivars, the legumin-to-vicilin (L:V) ratio is known to vary from 66:33 to 10:90 (w/w). In this study, the effect of variations in the L:V ratio on the pea protein emulsifying properties (emulsion droplet size (d3,2) vs protein concentration (Cp)) at pH 7.0 was investigated using a purified pea legumin (PLFsol) and pea vicilin fraction (PVFsol). Despite a different Γmax,theo, the interfacial properties at the oil-water interface and the emulsifying properties were similar for PLFsol and PVFsol. Hence, the L:V ratio did not affect the pea protein emulsifying properties. Further, PLFsol and PVFsol were less efficient than whey protein isolate (WPIsol) in stabilizing the emulsion droplets against coalescence. This was explained by their larger radius and thus slower diffusion. For this reason, the difference in diffusion rate was added as a parameter to the surface coverage model. With this addition, the surface coverage model described the d3,2 versus Cp of the pea protein samples well.
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Affiliation(s)
- Maud G J Meijers
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marcel B J Meinders
- TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
- Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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14
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Bijlsma J, de Bruijn WJC, Koppelaar J, Sanders MG, Velikov KP, Vincken JP. Interactions of Natural Flavones with Iron Are Affected by 7- O-Glycosylation, but Not by Additional 6″- O-Acylation. ACS Food Sci Technol 2023; 3:1111-1121. [PMID: 37342238 PMCID: PMC10278068 DOI: 10.1021/acsfoodscitech.3c00112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 06/22/2023]
Abstract
In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-O-glycosylation and additional 6″-O-acetylation or 6″-O-malonylation of flavones on their interaction with iron. Nine (6″-O-acylated) flavone 7-O-apiosylglucosides were purified from celery (Apium graveolens), and their structures were elucidated by mass spectrometry (MS) and nuclear magnetic resonance (NMR). In the presence of iron, a bathochromic shift and darker color were observed for the 7-O-apiosylglucosides compared to the aglycon of flavones that only possess the 4-5 site. Thus, the ability of iron to coordinate to the flavone 4-5 site is increased by 7-O-glycosylation. For flavones with an additional 3'-4' site, less discoloration was observed for the 7-O-apiosylglucoside compared to the aglycon. Additional 6″-O-acylation did not affect the color. These findings indicate that model systems used to study discoloration in iron-fortified foods should also comprise (acylated) glycosides of flavonoids.
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Affiliation(s)
- Judith Bijlsma
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
| | - Wouter J. C. de Bruijn
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
| | - Jamie Koppelaar
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
| | - Mark G. Sanders
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
| | - Krassimir P. Velikov
- Unilever
Innovation Centre, Wageningen
B.V. Bronland 14, 6708 WH Wageningen, The Netherlands
- Institute
of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
- Soft
Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, The Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
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15
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Tan J, Vincken JP, van Zadelhoff A, Hilgers R, Lin Z, de Bruijn WJC. Presence of free gallic acid and gallate moieties reduces auto-oxidative browning of epicatechin (EC) and epicatechin gallate (ECg). Food Chem 2023; 425:136446. [PMID: 37245463 DOI: 10.1016/j.foodchem.2023.136446] [Citation(s) in RCA: 0] [Impact Index Per Article: 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: 02/01/2023] [Revised: 05/10/2023] [Accepted: 05/21/2023] [Indexed: 05/30/2023]
Abstract
Auto-oxidation of flavan-3-ols leads to browning and consequently loss of product quality during storage of ready-to-drink (RTD) green tea. The mechanisms and products of auto-oxidation of galloylated catechins, the major flavan-3-ols in green tea, are still largely unknown. Therefore, we investigated auto-oxidation of epicatechin gallate (ECg) in aqueous model systems. Oxidation products tentatively identified based on MS included δ- or γ-type dehydrodicatechins (DhC2s) as the main contributors to browning. Additionally, various colourless products were detected, including epicatechin (EC) and gallic acid (GA) from degalloylation, ether-linked ε-type DhC2s, and 6 new coupling products of ECg and GA possessing a lactone interflavanic linkage. Supported by density function theory (DFT) calculations, we provide a mechanistic explanation on how presence of gallate moieties (D-ring) and GA affect the reaction pathway. Overall, presence of gallate moieties and GA resulted in a different product profile and less intense auto-oxidative browning of ECg compared to EC.
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Affiliation(s)
- Junfeng Tan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China; Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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16
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Bijlsma J, Moslehi N, Velikov KP, Kegel WK, Vincken JP, de Bruijn WJC. Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction. Food Chem 2023; 407:135156. [PMID: 36525808 DOI: 10.1016/j.foodchem.2022.135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 07/15/2022] [Revised: 11/16/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3-7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5-7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.
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Affiliation(s)
- Judith Bijlsma
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Neshat Moslehi
- Van 't Hoff Laboratory for Physical and Colloidal Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands.
| | - Krassimir P Velikov
- Unilever Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, the Netherlands; Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, the Netherlands; Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands.
| | - Willem K Kegel
- Van 't Hoff Laboratory for Physical and Colloidal Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
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17
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Bombelli A, Araya-Cloutier C, Vincken JP, Abee T, den Besten HMW. Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes. Int J Food Microbiol 2023; 390:110109. [PMID: 36806890 DOI: 10.1016/j.ijfoodmicro.2023.110109] [Citation(s) in RCA: 3] [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: 10/21/2022] [Revised: 12/23/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
Prenylated isoflavonoids can be extracted from plants of the Leguminosae/Fabaceae family and have shown remarkable antimicrobial activity against Gram-positive food-borne pathogens, such as Listeria monocytogenes. Promising candidates from this class of compounds are glabridin and 6,8-diprenylgenistein. This research aimed to investigate the potential of glabridin and 6,8-diprenylgenistein as food preservatives against L. monocytogenes. Their antimicrobial activity was tested in vitro at various conditions relevant for food application, such as different temperatures (from 10 °C to 37 °C), pH (5 and 7.2), and in the presence or absence of oxygen. The minimum inhibitory concentrations of glabridin and 6,8-diprenylgenistein in vitro were between 0.8 and 12.5 μg/mL in all tested conditions. Growth inhibitory activities were similar at 10 °C compared to higher temperatures, although bactericidal activities decreased when the temperature decreased. Notably, lower pH (pH 5) increased the growth inhibitory and bactericidal activity of the compounds, especially for 6,8-diprenylgenistein. Furthermore, similar antimicrobial efficacies were shown anaerobically compared to aerobically at the tested conditions. Glabridin showed a more stable inhibitory and bactericidal activity when the temperature decreased compared to 6,8-diprenylgenistein. Therefore, we further determined the antimicrobial efficacy of glabridin against L. monocytogenes growth on fresh-cut cantaloupe at 10 °C. In these conditions, concentrations of glabridin of 50, 100 and 250 μg/g significantly reduced the growth of L. monocytogenes compared to the control, resulting on average in >1 Log CFU/g difference after 4 days compared to the control. Our results further underscored the importance of considering the food matrix when assessing the activity of novel antimicrobials. Overall, this study highlights the potential of prenylated isoflavonoids as naturally derived food preservatives.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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18
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Plankensteiner L, Yang J, Bitter JH, Vincken JP, Hennebelle M, Nikiforidis CV. High yield extraction of oleosins, the proteins that plants developed to stabilize oil droplets. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Vreeke GJC, Meijers MGJ, Vincken JP, Wierenga PA. Towards absolute quantification of protein genetic variants in Pisum sativum extracts. Anal Biochem 2023; 665:115048. [PMID: 36657509 DOI: 10.1016/j.ab.2023.115048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [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: 10/04/2022] [Revised: 12/14/2022] [Accepted: 01/09/2023] [Indexed: 01/19/2023]
Abstract
In recent years, several studies have used proteomics approaches to characterize genetic variant profiles of agricultural raw materials. In such studies, the challenge is the quantification of the individual protein variants. In this study a novel UPLC-PDA-MS method with absolute and label-free UV-based peptide quantification was applied to quantify the genetic variants of legumin, vicilin and albumins in pea extracts. The aim was to investigate the applicability of this method and to identify challenges in determining protein concentration from the measured peptide concentrations. Analysis of the protein mass balance showed significant losses of proteins in extraction (37%) and of peptides in further sample preparation (69%). The challenge in calculating the extractable individual protein concentrations was how to deal with these insoluble peptides. The quantification approach using average amino acid concentrations in each position of the sequence showed most reproducible results and allowed comparison of the genetic protein composition of 8 different cultivars. The extractable protein composition (μM/μM) was remarkably similar for all cultivar extracts and consisted of legumins A1 (12.8 ± 1.2%), A2 (1.1 ± 0.4%), B (9.9 ± 1.6%), J (7.5 ± 1.0%) and K (10.3 ± 2.1%), vicilin (15.2 ± 1.7%), provicilin (15.7 ± 2.5%), convicilin (9.8 ± 0.8%), albumin A1 (7.4 ± 2.0%), albumin 2 (10.0 ± 1.5%) and protease inhibitor (0.4 ± 0.4%).
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Affiliation(s)
- Gijs J C Vreeke
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Maud G J Meijers
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands; TiFN, P.O. Box 557, 6700 AN, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
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20
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de Bruin CR, Hennebelle M, Vincken JP, de Bruijn WJC. Separation of flavonoid isomers by cyclic ion mobility mass spectrometry. Anal Chim Acta 2023; 1244:340774. [PMID: 36737151 DOI: 10.1016/j.aca.2022.340774] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [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: 10/07/2022] [Revised: 12/21/2022] [Accepted: 12/30/2022] [Indexed: 12/31/2022]
Abstract
Analytical techniques, such as liquid chromatography coupled to mass spectrometry (LC-MS) or nuclear magnetic resonance (NMR), are widely used for characterization of complex mixtures of (isomeric) proteins, carbohydrates, lipids, and phytochemicals in food. Food can contain isomers that are challenging to separate, but can possess different reactivity and bioactivity. Catechins are the main phenolic compounds in tea; they can be present as various stereoisomers, which differ in their chemical properties. Currently, there is a lack of fast and direct methods to monitor interconversion and individual reactivity of these epimers (e.g. epicatechin (EC) and catechin (C)). In this study, cyclic ion mobility mass spectrometry (cIMS-MS) was explored as a potential tool for the separation of catechin epimers. Formation of sodium and lithium adducts enhanced IMS separation of catechin epimers, compared to deprotonation and protonation. Baseline separation of the sodium adducts of catechin epimers was achieved. Moreover, we developed a fast method for the identification and semi-quantification of cIMS-MS separated catechin epimers. With this method, it is possible to semi-quantify the ratio between EC and C (1:5 to 5:1, within 50-1200 ng mL-1) in food samples, such as tea. Finally, the newly developed approach for cIMS-MS separation of flavonoids was demonstrated to be successful in separation of two sets of positional isomers (i.e. morin, tricetin, and quercetin; and kaempferol, fisetin, luteolin, and scutellarein). To conclude, we showed that both epimers and positional isomers of flavonoids can be separated using cIMS-MS, and established the potential of this method for challenging flavonoid separations.
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Affiliation(s)
- Carlo Roberto de Bruin
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands
| | - Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands.
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21
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Vreeke GJC, Vincken JP, Wierenga PA. The path of proteolysis by bovine chymotrypsin. Food Res Int 2023; 165:112485. [PMID: 36869498 DOI: 10.1016/j.foodres.2023.112485] [Citation(s) in RCA: 3] [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: 10/13/2022] [Revised: 12/20/2022] [Accepted: 01/12/2023] [Indexed: 01/22/2023]
Abstract
Chymotrypsin is one of the major proteases in intestinal protein digestion. Observations about the type of bonds that are hydrolysed (specificity and preference) were in the past derived from the peptide composition after digestion or hydrolysis rates of synthetic peptides. In this study, the path of hydrolysis by bovine chymotrypsin, i.e formation and degradation of peptides, were described for α-lactalbumin, β-lactoglobulin and β-casein. The peptide compositions, determined with UPLC-PDA-MS at different time points were used to determine the digestion kinetics for individual cleavage sites. It was evaluated how statements on (secondary) specificity from literature were reflected in the release kinetics of peptides. β-Lactoglobulin reached the highest degree of hydrolysis (10.9 ± 0.1 %) and was hydrolysed fastest (28 ± 1 mMpeptide bonds/s/mMenzyme), regardless of its globular (tertiary) structure. Chymotrypsin showed a preference towards aromatic amino acids, methionine and leucine, but was also tolerant to other amino acids. For the cleavage sites within this preference, ̴73% of the cleavage sites were hydrolysed with high or intermediate selectivity. For the missed cleavages within the preference, 45 % was explained by hindrance of proline, which affected hydrolysis only when in positions P3, P1' or P2'. No clear indication (based on primary structure) was found to explain the other missed cleavages. A few cleavage sites were hydrolysed extremely efficient in α-lactalbumin (F9, F31, W104) and β-casein (W143, L163, F190). This study gave unique and quantitative insight in peptide formation and degradation by chymotrypsin in the digestion of proteins. The approach used showed potential to explore the path of hydrolysis for other proteases with less defined specificity.
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Affiliation(s)
- Gijs J C Vreeke
- Laboratory of Food Chemistry, Wageningen University & Research, P.O. 17, 6708 AA Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, P.O. 17, 6708 AA Wageningen, the Netherlands
| | - Peter A Wierenga
- Laboratory of Food Chemistry, Wageningen University & Research, P.O. 17, 6708 AA Wageningen, the Netherlands.
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22
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van Zadelhoff A, Meijvogel L, Seelen AM, de Bruijn WJ, Vincken JP. Biomimetic Enzymatic Oxidative Coupling of Barley Phenolamides: Hydroxycinnamoylagmatines. J Agric Food Chem 2022; 70:16241-16252. [PMID: 36516832 PMCID: PMC9801423 DOI: 10.1021/acs.jafc.2c07457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/24/2022] [Accepted: 11/28/2022] [Indexed: 06/17/2023]
Abstract
Oxidative coupling of hydroxycinnamoylagmatines in barley (Hordeum vulgare) and related Hordeum species is part of the plant defense mechanism. Three linkage types have been reported for hydroxycinnamoylagmatine dimers, but knowledge on oxidative coupling reactions underlying their formation is limited. In this study, the monomers coumaroylagmatine, feruloylagmatine, and sinapoylagmatine were each incubated with horseradish peroxidase. Their coupling reactivity was in line with the order of peak potentials measured: sinapoylagmatine (245 mV) > feruloylagmatine (341 mV) > coumaroylagmatine (506 mV). Structure elucidation of fourteen in vitro coupling products by NMR and MS revealed that the three main linkage types were identical to those naturally present in Hordeum species, namely, 4-O-7'/3-8', 2-7'/8-8', and 8-8'/9-N-7'. Furthermore, we identified two linkage types that were not previously reported for hydroxycinnamoylagmatine dimers, namely, 8-8' and 4-O-8'. We conclude that oxidative coupling by horseradish peroxidase can be used for biomimetic formation of natural antifungal hydroxycinnamoylagmatine dimers from barley.
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23
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Boerkamp VJ, Merkx DW, Wang J, Vincken JP, Hennebelle M, van Duynhoven JP. Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy. Food Chem 2022; 390:133145. [DOI: 10.1016/j.foodchem.2022.133145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/22/2022] [Accepted: 05/01/2022] [Indexed: 11/27/2022]
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24
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Moslehi N, Bijlsma J, de Bruijn WJ, Velikov KP, Vincken JP, Kegel WK. Design and characterization of Ca-Fe(III) pyrophosphate salts with tunable pH-dependent solubility for dual-fortification of foods. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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25
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Vreeke GJ, Lubbers W, Vincken JP, Wierenga PA. A method to identify and quantify the complete peptide composition in protein hydrolysates. Anal Chim Acta 2022; 1201:339616. [DOI: 10.1016/j.aca.2022.339616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/19/2022] [Accepted: 02/14/2022] [Indexed: 11/26/2022]
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26
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van Zadelhoff A, Vincken JP, de Bruijn WJC. Facile Amidation of Non-Protected Hydroxycinnamic Acids for the Synthesis of Natural Phenol Amides. Molecules 2022; 27:molecules27072203. [PMID: 35408599 PMCID: PMC9000787 DOI: 10.3390/molecules27072203] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 01/15/2023] Open
Abstract
Phenol amides are bioactive compounds naturally present in many plants. This class of compounds is known for antioxidant, anti-inflammatory, and anticancer activities. To better understand the reactivity and structure-bioactivity relationships of phenol amides, a large set of structurally diverse pure compounds are needed, however purification from plants is inefficient and laborious. Existing syntheses require multiple steps, including protection of functional groups and are generally overly complicated and only suitable for specific combinations of hydroxycinnamic acid and amine. Thus, to facilitate further studies on these promising compounds, we aimed to develop a facile general synthetic route to obtain phenol amides with a wide structural diversity. The result is a protocol for straightforward one-pot synthesis of phenol amides at room temperature within 25 h using equimolar amounts of N,N'-dicyclohexylcarbodiimide (DCC), amine, hydroxycinnamic acid, and sodium bicarbonate in aqueous acetone. Eight structurally diverse phenol amides were synthesized and fully chemically characterized. The facile synthetic route described in this work is suitable for a wide variety of biologically relevant phenol amides, consisting of different hydroxycinnamic acid subunits (coumaric acid, ferulic acid, and sinapic acid) and amine subunits (agmatine, anthranilic acid, putrescine, serotonin, tyramine, and tryptamine) with yields ranging between 14% and 24%.
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27
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Bijlsma J, de Bruijn WJC, Velikov KP, Vincken JP. Unravelling discolouration caused by iron-flavonoid interactions: Complexation, oxidation, and formation of networks. Food Chem 2022; 370:131292. [PMID: 34788954 DOI: 10.1016/j.foodchem.2021.131292] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 07/13/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 12/15/2022]
Abstract
Iron-flavonoid interactions in iron-fortified foods lead to undesirable discolouration. This study aimed to investigate iron-mediated complexation, oxidation, and resulting discolouration of flavonoids by spectrophotometric and mass spectrometric techniques. At pH 6.5, iron complexation to the 3-4 or 4-5 site instantly resulted in bathochromic shifting of the π → π* transition bands, and complexation to the 3'-4' site (i.e. catechol moiety) induced a π → dπ transition band. Over time, iron-mediated oxidative degradation and coupling reactions led to the formation of hydroxybenzoic acid derivatives and dehydrodimers, respectively resulting in a decrease or increase in discolouration. Additionally, we employed XRD, SEM, and TEM to reveal the formation of insoluble black metal-phenolic networks (MPNs). This integrated study on iron-mediated complexation and oxidation of flavonoids showed that the presence of the C2-C3 double bond in combination with the catechol moiety and either the 4-carbonyl or 3-hydroxyl increased the intensity of discolouration, extent of oxidation, and formation of MPNs.
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Affiliation(s)
- Judith Bijlsma
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Krassimir P Velikov
- Unilever Innovation Centre B.V. Bronland 14, 6708 WH Wageningen, the Netherlands; Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands; Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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28
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van Dinteren S, Meijerink J, Witkamp R, van Ieperen B, Vincken JP, Araya-Cloutier C. Valorisation of liquorice ( Glycyrrhiza) roots: antimicrobial activity and cytotoxicity of prenylated (iso)flavonoids and chalcones from liquorice spent ( G. glabra, G. inflata, and G. uralensis). Food Funct 2022; 13:12105-12120. [DOI: 10.1039/d2fo02197h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Prenylated phenolics are antimicrobials found in liquorice (Glycyrrhiza spp.).
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Affiliation(s)
- Sarah van Dinteren
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Jocelijn Meijerink
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Renger Witkamp
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Bo van Ieperen
- Division of Human Nutrition and Health, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University, P.O. box 17, 6700 AA Wageningen, The Netherlands
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29
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Hilgers R, Bijlsma J, Malacaria L, Vincken JP, Furia E, de Bruijn WJC. Transition metal cations catalyze 16O/ 18O exchange of catechol motifs with H 218O. Org Biomol Chem 2022; 20:9093-9097. [DOI: 10.1039/d2ob01884e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In the presence of Fe(iii) and several other cations, catechol motifs undergo rapid 16O/18O exchange with H218O under mild conditions. This opens up synthetic possibilities and may have implications for studies using H218O as a mechanistic probe.
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Affiliation(s)
- Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Judith Bijlsma
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Luana Malacaria
- Dipartimento di Chimica e Tecnologie Chimiche, Via P. Bucci, Cubo 12/D, Università della Calabria, I-87030 Arcavacata di Rende (CS), Italy
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Emilia Furia
- Dipartimento di Chimica e Tecnologie Chimiche, Via P. Bucci, Cubo 12/D, Università della Calabria, I-87030 Arcavacata di Rende (CS), Italy
| | - Wouter J. C. de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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30
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31
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van Dinteren S, Araya-Cloutier C, de Bruijn WJC, Vincken JP. A targeted prenylation analysis by a combination of IT-MS and HR-MS: Identification of prenyl number, configuration, and position in different subclasses of (iso)flavonoids. Anal Chim Acta 2021; 1180:338874. [PMID: 34538332 DOI: 10.1016/j.aca.2021.338874] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 04/16/2021] [Revised: 07/19/2021] [Accepted: 07/22/2021] [Indexed: 11/27/2022]
Abstract
Prenylated (iso)flavonoids are potent bioactive compounds found in the Fabaceae family. Analysis and quantification of this type of phytochemicals is challenging due to their large structural diversity. In this study, the fragmentation of prenylated (iso)flavonoids was investigated using electrospray ionization ion trap mass spectrometry (ESI-IT-MSn) with fragmentation by collision induced dissociation (CID) in combination and Orbitrap-MS (ESI-FT-MS2) with fragmentation by higher energy C-trap dissociation (HCD). With this combination of IT-MSn and high resolution MS (FT-MSn), it was possible to determine the fragmentation pathways and characteristic spectral features of different subclasses of prenylated (iso)flavonoid standards, as well as characteristic fragmentations and neutral losses of different prenyl configurations. Based on our findings, a decision guideline was developed to (i) identify (iso)flavonoid backbones, (ii) annotate prenyl number, (iii) configuration, and (iv) position of unknown prenylated (iso)flavonoids, in complex plant extracts. In this guideline, structural characteristics were identified based on: (i) UV absorbance of the compound, (ii) mass-to-charge (m/z) ratio of the parent compound; (iii) ratio of relative abundances between neutral losses 42 and 56 u in MSn; (iv) retro-Diels-Alder (RDA) fragments, neutral losses 54 and 68 u, and the ratio [M+H-C4H8]+/[M+H]+. Using this guideline, 196 prenylated (iso)flavonoids were annotated in a Glycyrrhiza glabra root extract. In total, 75 skeletons were single prenylated, 104 were double prenylated, and for merely 17 skeletons prenyl number could not unambiguously be annotated. Our prenylation guideline allows rapid screening for identification of prenylated (iso)flavonoids, including prenyl number, configuration, and position, in complex plant extracts. This guideline supports research on these bioactive compounds in the areas of plant metabolomics and natural products.
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Affiliation(s)
- Sarah van Dinteren
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
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32
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Kalli S, Araya-Cloutier C, Hageman J, Vincken JP. Insights into the molecular properties underlying antibacterial activity of prenylated (iso)flavonoids against MRSA. Sci Rep 2021; 11:14180. [PMID: 34244528 PMCID: PMC8270993 DOI: 10.1038/s41598-021-92964-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 06/09/2021] [Indexed: 02/06/2023] Open
Abstract
High resistance towards traditional antibiotics has urged the development of new, natural therapeutics against methicillin-resistant Staphylococcus aureus (MRSA). Prenylated (iso)flavonoids, present mainly in the Fabaceae, can serve as promising candidates. Herein, the anti-MRSA properties of 23 prenylated (iso)flavonoids were assessed in-vitro. The di-prenylated (iso)flavonoids, glabrol (flavanone) and 6,8-diprenyl genistein (isoflavone), together with the mono-prenylated, 4'-O-methyl glabridin (isoflavan), were the most active anti-MRSA compounds (Minimum Inhibitory Concentrations (MIC) ≤ 10 µg/mL, 30 µM). The in-house activity data was complemented with literature data to yield an extended, curated dataset of 67 molecules for the development of robust in-silico prediction models. A QSAR model having a good fit (R2adj 0.61), low average prediction errors and a good predictive power (Q2) for the training (4% and Q2LOO 0.57, respectively) and the test set (5% and Q2test 0.75, respectively) was obtained. Furthermore, the model predicted well the activity of an external validation set (on average 5% prediction errors), as well as the level of activity (low, moderate, high) of prenylated (iso)flavonoids against other Gram-positive bacteria. For the first time, the importance of formal charge, besides hydrophobic volume and hydrogen-bonding, in the anti-MRSA activity was highlighted, thereby suggesting potentially different modes of action of the different prenylated (iso)flavonoids.
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Affiliation(s)
- Sylvia Kalli
- grid.4818.50000 0001 0791 5666Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Carla Araya-Cloutier
- grid.4818.50000 0001 0791 5666Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Jos Hageman
- grid.4818.50000 0001 0791 5666Biometris, Applied Statistics, Wageningen University & Research, Wageningen, The Netherlands
| | - Jean-Paul Vincken
- grid.4818.50000 0001 0791 5666Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
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33
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Jia W, Kyriakopoulou K, Roelofs B, Ndiaye M, Vincken JP, Keppler JK, van der Goot AJ. Removal of phenolic compounds from de-oiled sunflower kernels by aqueous ethanol washing. Food Chem 2021; 362:130204. [PMID: 34091162 DOI: 10.1016/j.foodchem.2021.130204] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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: 10/27/2020] [Revised: 05/02/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Selective removal of phenolic compounds (PCs) from de-oiled sunflower kernel is generally considered a key step for food applications, but this often leads to protein loss. PC removal yield and protein loss were assessed during an aqueous or aqueous ethanol washing process with different temperatures, pH-values and ethanol contents. PC yield and protein loss increased when the ethanol content was < 60% or when a higher temperature was applied. Our main finding is that preventing protein loss should be the key objective when selecting process conditions. This can be achieved using solvents with high ethanol content. Simulation of the multi-step exhaustive process showed that process optimization is possible with additional washing steps. PC yield of 95% can be achieved with only 1% protein loss using 9 steps and 80% ethanol content at 25℃. The functional properties of the resulting concentrates were hardly altered with the use of high ethanol solvents.
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Affiliation(s)
- Wanqing Jia
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Konstantina Kyriakopoulou
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Bente Roelofs
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | | | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Julia K Keppler
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
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34
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van Zadelhoff A, de Bruijn WJC, Fang Z, Gaquerel E, Ishihara A, Werck-Reichhart D, Zhang P, Zhou G, Franssen MCR, Vincken JP. Toward a Systematic Nomenclature for (Neo)Lignanamides. J Nat Prod 2021; 84:956-963. [PMID: 33787264 PMCID: PMC8155391 DOI: 10.1021/acs.jnatprod.0c00792] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Indexed: 05/26/2023]
Abstract
Phenylalkenoic acid amides, often referred to as phenol amides or hydroxycinnamic acid amides, are bioactive phytochemicals, whose bioactivity can be enhanced by coupling to form dimers or oligomers. Phenylalkenoic acid amides consist of a (hydroxy)cinnamic acid derivative (i.e., the phenylalkenoic acid subunit) linked to an amine-containing compound (i.e., the amine subunit) via an amide bond. The phenylalkenoic acid moiety can undergo oxidative coupling, either catalyzed by oxidative enzymes or due to autoxidation, which leads to the formation of (neo)lignanamides. Dimers described in the literature are often named after the species in which the compound was first discovered; however, the naming of these compounds lacks a systematic approach. We propose a new nomenclature, inspired by the existing system used for hydroxycinnamic acid dimers and lignin. In the proposed systematic nomenclature for (neo)lignanamides, compound names will be composed of three-letter codes and prefixes denoting the subunits, and numbers that indicate the carbon atoms involved in the linkage between the monomeric precursors. The proposed nomenclature is consistent, future-proof, and systematic.
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Affiliation(s)
- Annemiek van Zadelhoff
- Laboratory
of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Wouter J. C. de Bruijn
- Laboratory
of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Zhongxiang Fang
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Emmanuel Gaquerel
- Institut
de Biologie Moléculaire des Plantes du Centre National de la
Recherche Scientifique (CNRS), Université
de Strasbourg, Strasbourg, 67084 France
| | - Atsushi Ishihara
- Faculty
of Agriculture, Tottori University, 4-101, Koyama-cho, Minami, Tottori 680-8553, Japan
| | - Danièle Werck-Reichhart
- Institut
de Biologie Moléculaire des Plantes du Centre National de la
Recherche Scientifique (CNRS), Université
de Strasbourg, Strasbourg, 67084 France
| | - Pangzhen Zhang
- School
of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic 3010, Australia
| | - Guangxiong Zhou
- Guangdong
Province Key Laboratory of Pharmacodynamic Constituents of TCM and
New Drugs Research, Institute of Traditional Chinese Medicine and
Natural Products, College of Pharmacy, Jinan
University, Guangzhou 510632, China
| | - Maurice C. R. Franssen
- Laboratory
of Organic Chemistry, Wageningen University, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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35
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Lazaridi E, Janssen HG, Vincken JP, Pirok B, Hennebelle M. A comprehensive two-dimensional liquid chromatography method for the simultaneous separation of lipid species and their oxidation products. J Chromatogr A 2021; 1644:462106. [PMID: 33823384 DOI: 10.1016/j.chroma.2021.462106] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/19/2021] [Accepted: 03/21/2021] [Indexed: 11/16/2022]
Abstract
Lipid oxidation is one of the major causes of food spoilage for lipid-rich foods. In particular, oil-in-water emulsions, like mayonnaises and spreads, are prone to oxidation due to the increased interfacial area that facilitates contact between the lipids and hydrophilic pro-oxidants present in the water phase. Polar, amphiphilic lipid species present at the oil/water interface, like the mono- (MAGs) and di-acylglycerols (DAGs), act as oxidation starters that initiate subsequent oxidation reactions of the non-polar lipids in the oil droplets. A comprehensive two-dimensional liquid chromatography (LC×LC) method with evaporative light-scattering detection (ELSD) was set up to study the composition of the complex mixture of oxidized polar and non-polar lipids. The LC×LC-ELSD method employs size exclusion chromatography (SEC) in the 1D (1st dimension) to separate the various lipid species according to size. In the 2D (2nd dimension), normal-phase liquid chromatography (NPLC) is used to separate the fractions according to their degree of oxidation. The coupling of SEC with NPLC yields a good separation of the oxidized triacylglycerols (TAGs) from the large excess of non-oxidized TAGs. In addition, it allows the isolation of non-oxidized DAGs and MAGs that usually interfere with the detection of a variety of oxidized products that have similar polarities. This method facilitates elucidating how lipid composition affects oxidation kinetics in emulsified foods and will aid in the development of more oxidation-stable products.
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Affiliation(s)
- Eleni Lazaridi
- Wageningen University and Research, Laboratory of Food Chemistry, Wageningen, the Netherlands; University of Amsterdam, Analytical-Chemistry Group, Amsterdam, the Netherlands
| | - Hans-Gerd Janssen
- Wageningen University and Research, Laboratory of Organic Chemistry, Wageningen, the Netherlands; University of Amsterdam, Analytical-Chemistry Group, Amsterdam, the Netherlands; Unilever Food Innovation Center, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Wageningen University and Research, Laboratory of Food Chemistry, Wageningen, the Netherlands
| | - Bob Pirok
- University of Amsterdam, Analytical-Chemistry Group, Amsterdam, the Netherlands
| | - Marie Hennebelle
- Wageningen University and Research, Laboratory of Food Chemistry, Wageningen, the Netherlands.
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Liu Z, de Bruijn WJ, Sanders MG, Wang S, Bruins ME, Vincken JP. Insights in the Recalcitrance of Theasinensin A to Human Gut Microbial Degradation. J Agric Food Chem 2021; 69:2477-2484. [PMID: 33619960 PMCID: PMC8028050 DOI: 10.1021/acs.jafc.1c00727] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 02/10/2021] [Accepted: 02/16/2021] [Indexed: 06/12/2023]
Abstract
Due to low bioavailability of dietary phenolic compounds in small intestine, their metabolism by gut microbiota is gaining increasing attention. The microbial metabolism of theasinensin A (TSA), a bioactive catechin dimer found in black tea, has not been studied yet. Here, TSA was extracted and purified for in vitro fermentation by human fecal microbiota, and epigallocatechin gallate (EGCG) and procyanidin B2 (PCB2) were used for comparison. Despite the similarity in their flavan-3-ol skeletons, metabolic fate of TSA was distinctively different. After degalloylation, its core biphenyl-2,2',3,3',4,4'-hexaol structure remained intact during fermentation. Conversely, EGCG and PCB2 were promptly degraded into a series of hydroxylated phenylcarboxylic acids. Computational analyses comparing TSA and PCB2 revealed that TSA's stronger interflavanic bond and more compact stereo-configuration might underlie its lower fermentability. These insights in the recalcitrance of theasinensins to degradation by human gut microbiota are of key importance for a comprehensive understanding of its health benefits.
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Affiliation(s)
- Zhibin Liu
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, Wageningen 6700 AA , The Netherlands
- Institute
of Food Science & Technology, Fuzhou
University, Fuzhou 350108, P.R. China
| | - Wouter J.C. de Bruijn
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, Wageningen 6700 AA , The Netherlands
| | - Mark G. Sanders
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, Wageningen 6700 AA , The Netherlands
| | - Sisi Wang
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, Wageningen 6700 AA , The Netherlands
| | - Marieke E. Bruins
- Food
& Biobased Research, Wageningen University
& Research, P.O. Box 17, Wageningen 6700 AA, The
Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, Wageningen 6700 AA , The Netherlands
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37
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Liu Z, de Bruijn WJC, Bruins ME, Vincken JP. Microbial Metabolism of Theaflavin-3,3'-digallate and Its Gut Microbiota Composition Modulatory Effects. J Agric Food Chem 2021; 69:232-245. [PMID: 33347309 PMCID: PMC7809692 DOI: 10.1021/acs.jafc.0c06622] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Theaflavin-3,3'-digallate (TFDG), a bioactive black tea phenolic, is poorly absorbed in the small intestine, and it has been suggested that gut microbiota metabolism plays a crucial role in its bioactivities. However, information on its metabolic fate and impact on gut microbiota is limited. Here, TFDG was anaerobically fermented in vitro by human fecal microbiota, and epigallocatechin gallate (EGCG) was used for comparison. Despite the similar flavan-3-ol skeletons, TFDG was more slowly degraded and yielded a distinctively different metabolic profile. The formation of theanaphthoquinone as the main metabolites was unique to TFDG. Additionally, a number of hydroxylated phenylcarboxylic acids were formed with low concentrations, when comparing to EGCG metabolism. Microbiome profiling demonstrated several similarities in gut microbiota modulatory effects, including growth-promoting effects on Bacteroides, Faecalibacterium, Parabacteroides, and Bifidobacterium, and inhibitory effects on Prevotella and Fusobacterium. In conclusion, TFDG and EGCG underwent significantly different microbial metabolic fates, yet their gut microbiota modulatory effects were similar.
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Affiliation(s)
- Zhibin Liu
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Institute
of Food Science & Technology, Fuzhou
University, Fuzhou 350108, P.R. China
| | - Wouter J. C. de Bruijn
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Marieke E. Bruins
- Food
& Biobased Research, Wageningen University
& Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- . Tel.: +31-317482234
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38
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Andini S, Araya-Cloutier C, Waardenburg L, den Besten HM, Vincken JP. The interplay between antimicrobial activity and reactivity of isothiocyanates. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tan J, de Bruijn WJC, van Zadelhoff A, Lin Z, Vincken JP. Browning of Epicatechin (EC) and Epigallocatechin (EGC) by Auto-Oxidation. J Agric Food Chem 2020; 68:13879-13887. [PMID: 33171045 PMCID: PMC7705966 DOI: 10.1021/acs.jafc.0c05716] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [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: 09/04/2020] [Revised: 10/26/2020] [Accepted: 10/29/2020] [Indexed: 05/14/2023]
Abstract
Green tea catechins are well known for their health benefits. However, these compounds can easily be oxidized, resulting in brown color formation, even in the absence of active oxidative enzymes. Browning of catechin-rich beverages, such as green tea, during their shelf life is undesired. The mechanisms of auto-oxidation of catechins and the brown products formed are still largely unknown. Therefore, we studied auto-oxidative browning of epicatechin (EC) and epigallocatechin (EGC) in model systems. Products of EC and EGC auto-oxidation were analyzed by reversed-phase ultra-high-performance liquid chromatography with photodiode array detection coupled to mass spectrometry (RP-UHPLC-PDA-MS). In the EC model system, 11 δ-type dehydrodicatechins (DhC2s) and 18 δ-type dehydrotricatechins (DhC3s) that were related to browning could be tentatively identified by their MS2 signature fragments. In the EGC model system, auto-oxidation led to the formation of 13 dihydro-indene-carboxylic acid derivatives and 2 theaflagallins that were related to browning. Based on the products formed, we propose mechanisms for the auto-oxidative browning of EC and EGC. Furthermore, our results indicate that dimers and oligomers that possess a combination of an extended conjugated system, fused rings, and carbonyl groups are responsible for the brown color formation in the absence of oxidative enzymes.
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Affiliation(s)
- Junfeng Tan
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People’s Republic of China
- Laboratory of Food Chemistry, Wageningen
University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Wouter J. C. de Bruijn
- Laboratory of Food Chemistry, Wageningen
University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Annemiek van Zadelhoff
- Laboratory of Food Chemistry, Wageningen
University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Zhi Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People’s Republic of China
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen
University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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40
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Kalli S, Araya-Cloutier C, de Bruijn WJC, Chapman J, Vincken JP. Induction of promising antibacterial prenylated isoflavonoids from different subclasses by sequential elicitation of soybean. Phytochemistry 2020; 179:112496. [PMID: 33070076 DOI: 10.1016/j.phytochem.2020.112496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 06/04/2020] [Revised: 07/27/2020] [Accepted: 08/16/2020] [Indexed: 06/11/2023]
Abstract
Elicited soybean (Glycine max (L.) Merrill, Leguminosae) seedlings can produce prenylated isoflavonoids from different subclasses, namely pterocarpans (glyceollins), isoflavones and coumestans. These prenylated isoflavonoids serve as defence compounds and can possess antimicrobial activity. Recently, we showed that priming with reactive oxygen species (ROS) specifically stimulated the production of glyceollins in Rhizopus spp.-elicited soybean seedlings (ROS + R). In this study, we achieved diversification of the inducible subclasses of prenylated isoflavonoids in soybean, by additional stimulation of two prenylated isoflavones and one prenylated coumestan. This was achieved by using a combination of the relatively long-lived ROS representative, H2O2, with AgNO3 prior to microbial elicitation. Microbial elicitation was performed with a live preparation of either a phytopathogenic fungus, Rhizopus spp. or a symbiotic bacterium, Bacillus subtilis. B. subtilis induced 30% more prenylated isoflavones than Rhizopus spp. in (H2O2 + AgNO3)-treated seedlings, without significantly compromising the total levels of glyceollins, compared to (ROS + R)-treated seedlings. The most abundant prenylated isoflavone induced was 6-prenyl daidzein, which constituted 60% of the total isoflavones. The prenylated coumestan, phaseol, was also induced in the (H2O2 + AgNO3)-treated and microbially elicited seedlings. Based on previously developed quantitative structure-activity relationship (QSAR) models, 6-prenyl daidzein and phaseol were predicted to be promising antibacterials. Overall, we show that treatment with H2O2 and AgNO3 prior to microbial elicitation leads to the production of promising antibacterial isoflavonoids from different subclasses. Extracts rich in prenylated isoflavonoids may potentially be applied as natural antimicrobial agents.
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Affiliation(s)
- Sylvia Kalli
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands
| | - John Chapman
- Unilever R&D, Bronland 14, 6708 WH, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
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Liu Z, de Bruijn WJC, Bruins ME, Vincken JP. Reciprocal Interactions between Epigallocatechin-3-gallate (EGCG) and Human Gut Microbiota In Vitro. J Agric Food Chem 2020; 68:9804-9815. [PMID: 32808768 PMCID: PMC7496747 DOI: 10.1021/acs.jafc.0c03587] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Interaction of tea phenolics with gut microbiota may play an integral role in the health benefits of these bioactive compounds, yet this interaction is not fully understood. Here, the metabolic fate of epigallocatechin-3-gallate (EGCG) and its impact on gut microbiota were integrally investigated via in vitro fermentation. As revealed by ultrahigh performance liquid chromatography hybrid quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap-MS), EGCG was promptly degraded into a series of metabolites, including 4-phenylbutyric acid, 3-(3',4'-dihydroxyphenyl)propionic acid, and 3-(4'-hydroxyphenyl)propionic acid, through consecutive ester hydrolysis, C-ring opening, A-ring fission, dehydroxylation, and aliphatic chain shortening. Microbiome profiling indicated that, compared to the blank, EGCG treatment resulted in stimulation of the beneficial bacteria Bacteroides, Christensenellaceae, and Bifidobacterium. Additionally, the pathogenic bacteria Fusobacterium varium, Bilophila, and Enterobacteriaceae were inhibited. Furthermore, changes in concentrations of metabolites, including 4-phenylbutyric acid and phenylacetic acid, were strongly correlated with changes in the abundance of specific gut microbiota. These reciprocal interactions between EGCG and gut microbiota may collectively contribute to the health benefits of EGCG.
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Affiliation(s)
- Zhibin Liu
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Institute
of Food Science & Technology, Fuzhou
University, Fuzhou 350108, P. R. China
| | - Wouter J. C. de Bruijn
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Marieke E. Bruins
- Food &
Biobased Research, Wageningen University
& Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food
Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- . Tel: +31-317482234
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42
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Hilgers R, van Dam A, Zuilhof H, Vincken JP, Kabel MA. Controlling the Competition: Boosting Laccase/HBT-Catalyzed Cleavage of a β-O-4′ Linked Lignin Model. ACS Catal 2020. [DOI: 10.1021/acscatal.0c02154] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Roelant Hilgers
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Annemieke van Dam
- Laboratory of Organic Chemistry, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Han Zuilhof
- Laboratory of Organic Chemistry, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
- School of Pharmaceutical Sciences and Technology, Tianjin University, 92 Weijin Road, 300072 Tianjin, China
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Mirjam A. Kabel
- Laboratory of Food Chemistry, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
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43
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Kalli S, Araya-Cloutier C, Lin Y, de Bruijn WJC, Chapman J, Vincken JP. Enhanced biosynthesis of the natural antimicrobial glyceollins in soybean seedlings by priming and elicitation. Food Chem 2020; 317:126389. [PMID: 32097822 DOI: 10.1016/j.foodchem.2020.126389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 09/06/2019] [Revised: 02/06/2020] [Accepted: 02/10/2020] [Indexed: 12/23/2022]
Abstract
Glyceollins are a class of antimicrobial prenylated pterocarpans produced in soybean seedlings upon fungus elicitation. Priming with reactive oxygen species (ROS) prior to elicitation with Rhizopus oligosporus/oryzae (R) was investigated for its potential to enhance glyceollin production. ROS-priming prior to R-elicitation (ROS + R) increased glyceollin production (8.6 ± 0.9 µmol/g dry weight (DW)) more than 4-fold compared to elicitation without priming (1.9 ± 0.4 µmol/g DW). Furthermore, ROS-priming was superior to two physical primers which were used as benchmark primers, namely slicing (5.0 ± 0.6 µmol glyceollins/g DW) and sonication (4.8 ± 1.0 µmol glyceollins/g DW). Subsequently, the robustness of ROS + R was assessed by applying it to another soybean cultivar, where it also resulted in a significantly higher glyceollin content than R-elicitation without priming. ROS-priming prior to elicitation provides opportunities for improving the yield in large-scale production of natural antimicrobials due to the ease of application and the robustness of the effect across cultivars.
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Affiliation(s)
- Sylvia Kalli
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Yiran Lin
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands
| | - John Chapman
- Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, the Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the Netherlands.
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44
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Narváez-Cuenca CE, Inampues-Charfuelan ML, Hurtado-Benavides AM, Parada-Alfonso F, Vincken JP. The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103467] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Fernandes A, Oliveira J, Fonseca F, Ferreira-da-Silva F, Mateus N, Vincken JP, de Freitas V. Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105625] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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46
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de Bruijn WJC, Levisson M, Beekwilder J, van Berkel WJH, Vincken JP. Plant Aromatic Prenyltransferases: Tools for Microbial Cell Factories. Trends Biotechnol 2020; 38:917-934. [PMID: 32299631 DOI: 10.1016/j.tibtech.2020.02.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [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: 12/19/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/09/2023]
Abstract
In plants, prenylation of aromatic compounds, such as (iso)flavonoids and stilbenoids, by membrane-bound prenyltransferases (PTs), is an essential step in the biosynthesis of many bioactive compounds. Prenylated aromatic compounds have various health-beneficial properties that are interesting for industrial applications, but their exploitation is limited due to their low abundance in nature. Harnessing plant aromatic PTs for prenylation in microbial cell factories may be a sustainable and economically viable alternative. Limitations in prenylated aromatic compound production have been identified, including availability of prenyl donor substrate. In this review, we summarize the current knowledge about plant aromatic PTs and discuss promising strategies towards the optimized production of prenylated aromatic compounds by microbial cell factories.
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Affiliation(s)
- Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Mark Levisson
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Jules Beekwilder
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Willem J H van Berkel
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
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47
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Andini S, Araya-Cloutier C, Sanders M, Vincken JP. Simultaneous Analysis of Glucosinolates and Isothiocyanates by Reversed-Phase Ultra-High-Performance Liquid Chromatography-Electron Spray Ionization-Tandem Mass Spectrometry. J Agric Food Chem 2020; 68:3121-3131. [PMID: 32053364 PMCID: PMC7068719 DOI: 10.1021/acs.jafc.9b07920] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [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: 12/13/2019] [Revised: 02/10/2020] [Accepted: 02/13/2020] [Indexed: 05/26/2023]
Abstract
A new method to simultaneously analyze various glucosinolates (GSLs) and isothiocyanates (ITCs) by reversed-phase ultra-high-performance liquid chromatography-electron spray ionization-tandem mass spectrometry has been developed and validated for 14 GSLs and 15 ITCs. It involved derivatization of ITCs with N-acetyl-l-cysteine (NAC). The limits of detection were 0.4-1.6 μM for GSLs and 0.9-2.6 μM for NAC-ITCs. The analysis of Sinapis alba, Brassica napus, and Brassica juncea extracts spiked with 14 GSLs and 15 ITCs indicated that the method generally had good intraday (≤10% RSD) and interday precisions (≤16% RSD). Recovery of the method was unaffected by the extracts and within 71-110% for GSLs and 66-122% for NAC-ITCs. The method was able to monitor the enzymatic hydrolysis of standard GSLs to ITCs in mixtures. Furthermore, GSLs and ITCs were simultaneously determined in Brassicaceae plant extracts before and after myrosinase treatment. This method can be applied to further investigate the enzymatic conversion of GSLs to ITCs in complex mixtures.
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Affiliation(s)
- Silvia Andini
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Department
of Chemistry, Satya Wacana Christian University, Diponegoro 52-60, Salatiga 50711, Indonesia
| | - Carla Araya-Cloutier
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Mark Sanders
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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48
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Liu Z, Bruins ME, de Bruijn WJ, Vincken JP. A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103385] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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50
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Levisson M, Araya-Cloutier C, de Bruijn WJC, van der Heide M, Salvador López JM, Daran JM, Vincken JP, Beekwilder J. Toward Developing a Yeast Cell Factory for the Production of Prenylated Flavonoids. J Agric Food Chem 2019; 67:13478-13486. [PMID: 31016981 PMCID: PMC6909231 DOI: 10.1021/acs.jafc.9b01367] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 04/23/2019] [Accepted: 04/24/2019] [Indexed: 06/09/2023]
Abstract
Prenylated flavonoids possess a wide variety of biological activities, including estrogenic, antioxidant, antimicrobial, and anticancer activities. Hence, they have potential applications in food products, medicines, or supplements with health-promoting activities. However, the low abundance of prenylated flavonoids in nature is limiting their exploitation. Therefore, we investigated the prospect of producing prenylated flavonoids in the yeast Saccharomyces cerevisiae. As a proof of concept, we focused on the production of the potent phytoestrogen 8-prenylnaringenin. Introduction of the flavonoid prenyltransferase SfFPT from Sophora flavescens in naringenin-producing yeast strains resulted in de novo production of 8-prenylnaringenin. We generated several strains with increased production of the intermediate precursor naringenin, which finally resulted in a production of 0.12 mg L-1 (0.35 μM) 8-prenylnaringenin under shake flask conditions. A number of bottlenecks in prenylated flavonoid production were identified and are discussed.
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Affiliation(s)
- Mark Levisson
- Laboratory
of Plant Physiology and Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, Netherlands
| | - Carla Araya-Cloutier
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Wouter J. C. de Bruijn
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Menno van der Heide
- Laboratory
of Plant Physiology and Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, Netherlands
| | - José Manuel Salvador López
- Laboratory
of Plant Physiology and Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, Netherlands
| | - Jean-Marc Daran
- Department
of Biotechnology, Delft University of Technology, Van der Maasweg 9, 2629 HZ Delft, Netherlands
| | - Jean-Paul Vincken
- Laboratory
of Food Chemistry, Wageningen University
& Research, Bornse Weilanden 9, 6708 WG Wageningen, Netherlands
| | - Jules Beekwilder
- Laboratory
of Plant Physiology and Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, Netherlands
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