Polyphenol Metabolism: from in Vitro to in Vivo Approaches

Total Page:16

File Type:pdf, Size:1020Kb

Polyphenol Metabolism: from in Vitro to in Vivo Approaches Polyphenol metabolism: from in vitro to in vivo approaches Aida Serra Maqueda AIDA SERRA MAQUEDA POLYPHENOL METABOLISM: FROM IN VITRO TO IN VIVO APPROACHES Doctoral Thesis Directed by Maria José Motilva Casado, PhD co-directed by Alba Macià Puig, PhD Antioxidants Research Group Department of Food Technology Universitat de Lleida Lleida, 2012 Dissertation presented by Aida Serra Maqueda to obtain the PhD degree from the University of Lleida. This work was carried out under the supervision of Maria José Motilva Casado and Alba Macià Puig. The present work has been carried out in the Antioxidant Research Group in the Food Technology Department and is included in the “Ciéncia i Tecnologia Agraria i Alimentaria” doctorate program. The work is part of the following projects: a) Methodologies for the design, evaluation and validation of functional foods to prevent cardiovascular disease and Alzheimer (MET-DEV-FUN). Funding entity: Centro para el Desarrollo Tecnológico Industrial del Ministerio de Economía y Competitividad. b) Virgin olive oil and functionality of HDL. Optimization of the phenolic composition of olive oil to evaluate the bioavailability (Coordinated Project) Funding entity: Ministerio de Ciencia e Innovación. AGL2009-13517-C03-02 (subprograma ALI) The financing of the PhD candidate was through: March 2009 -December 2009 University doctoral grant UdL-Competitive projects January 2010 - December 2012 Catalan Doctoral grant FI-DGR 2010. For the evaluation of the in utero exposure effects of a high fructose and saturated fat diet on the hepatic glucuronidation toward quercetin, performed during the 3- month internship realized in the Antioxidants Research Laboratory of the Jean Mayer USDA Human Nutrition Research Center on Aging at the TUFTS University of Boston, the candidate received an internship grant BE-DGR 2011 from the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya. English correction was done by Chris Boswell with a grant from the University of Lleida. PhD Candidate Aida Serra Maqueda Director Maria José Motilva Casado, PhD Signature of approval Co-Director Alba Macià Puig Signature of approval “Tell me and I’ll forget; show me and I may remember; involve me and I’ll understand.” Chinese Proverb ACKNOWLEDGMENTS Com diu en Cat Stevens en la seva cançó ‘Father and son’ ara ja no és el moment de fer canvis així que m’ho prendré amb calma i em relaxaré. Sembla que les coses s’acaben, però espero que no facin més que començar. Tots vosaltres sou part important d’aquests quatre anys que s’escorren d’entre les meves mans i m’agradaria que tu, que estàs llegint aquestes pàgines, figuressis en elles; però ben segur que m’oblidaré d’algú, així que m’excuso abans de continuar. És ben sabut que tot en aquesta vida té un ordre lògic així que començaré per les meves tutores. La imprescindible Dra. Motilva, una excel·lent investigadora i una brillant persona. Maria José, ha estat tot un plaer. Recordo com si fos avui el dia en que em proposaves fer el doctorat i jo pensant que allò no era per a mi. Sort que vaig canviar d’opinió. Ella m’ha fet descobrir que la recerca és un despertar d’inquietuds, i això ha fet que m’apassionés encara més, m’ha donat llibertat i m’ha permès volar com un estel. Espero que tard o d’hora puguem tornar a investigar juntes i que el balanç d’aquests quatre anys et sembli positiu. La Dra Macià, l’Alba, la dona de les masses moleculars i els ions pares i fills. Les dues hem compartit moltes hores de laboratori, articles, dinars, anglès, boires, inclús nevades i no em cansaria de compartir coses amb ella. Una noia com n’hi ha poques, i ‘finalment’ l’he tingut de tutora, no em puc queixar. Recorda que si mai et canses a mig camí allí estaré jo. I la meva anterior tutora la Mari Paz, dubtes estadístics? doncs cap a la primera porta a l’esquerra. Tot i que la meva tesis l’hem centrat en coses més moleculars t’agraeixo tots els bons moments viscuts. My thanks to all the people from the Antioxidants Research Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at the TUFTS University of Boston. I would like to express my sincere gratitude to Dr. Blumberg for accepting me in his research group and to Dr. Chen for helping me, for his patience and for always having time for me. Thanks to Dr McKay for her support and for helping with my poster. Thanks also for Carly and Kendra for their patients with my English and for the good moments lived in the lab. Thanks to Jo for the good moments of conversation, and good luck and thanks to Alison and Ken. My 3-month internship in Boston was one of the best experiences of my life. I hope to see you again soon. I ara que soni un redoble de tambors perquè és el moment de parlar de la Laura. Que puc dir d’ella? La Laura és la meva simbiosi perfecta, és una ment desperta i s’apunta a totes, sopars d’autor, rates, snorkel, idees innovadores, i el que se’ns proposi, inclús hem passejat per Times Square. Sincerament he disfrutat molt treballant amb tu. Et desitjo molta sort en tot allò que t’espera, se que tot t’anirà molt bé perquè t’ho mereixes, però que això no et soni a una despedida perquè queda molt per fer juntes, per exemple que m’ensenyis Wageningen ben aviat. Ja ho diuen que “vale más maña que fuerza” i per això aprecio tant a la Xenia. No canviïs mai perquè ets única, i això et fa especial. Sempre et faig rondinar, però afectuosament, així se que no t’enfades. M’agrada treballar amb tu i com li he dit a la Laura et desitjo el millor, però tenim moltes coses a fer juntes fora del laboratori així que res de despedides. マヌエルさん ara et toca a tu. No t’escric en Japonès per por a no entendre dintre de cinc minuts el que t’he posat ^.^ Un bon 友だち, això és el que ets. Treballar junts se’ns dóna bé i el nivell A1 de japonès ho demostra. Vas ser el meu 先生 al arribar al laboratori, hem compartit grans moments dins i fora d’aquest, i en seguirem compartint, no en tinc cap dubte. Continuarem investigant plegats, veritat? si tot just ara comencem a publicar! Escolta, no em copiïs les PACs! i em deus un e-mail? o te’l dec jo a tu? ;) Gràcies Maria per ensenyar-me que saber ignorar els suaus cants de sirena és sempre garantia d’èxit o almenys una bona solució per no morir en el fons del mar. Altre cop redoble de tambors???? no, és el soroll del matecito! Pareu-ho tot! que ara és el torn de la Daiana! Daia que esto se termina...y tu te vas y me dejas aquí sola, no te da pena? quédate mujer, vos sos de Lleida :P Tu y yo sufrimos aventuras a pares, hasta llamaste al Cónsul de Argentina en España! cuatro años llenos de buenos momentos, viajes y risas, al fin y al cabo eso es lo que uno recuerda cuando pasa el tiempo, te acordarás de mi? Espero que seas muy feliz y que todo te vaya bien, acuérdate que tienes casa en Fondarella para pasar las fiestas Navideñas y para cuando tu quieras. Te vendré a visitar, eso no lo dudes, tu avísame cuando tengas la ‘pileta’ llena. I un cop citada a la Daia continuaré amb la resta de Micros. Que faré sense la vostra companyia a l’hora d’esmorzar? em trobareu a faltar quan marxi? Jo sí! Montse tu ja deus estar acostumada a veure marxar gent, però a mi em fa peneta. Apunta’m per a la pròxima barbecue de Torrefarrera. Jordi em deus uns coulants :D Germàn ha estat un plaer compartir aquests anys amb tu, a veure si ens tornem a trobar. Ana i Núria, no em coincidit massa temps però no en cal més per veure que valeu un imperi. Cyndia, mi vecina de mesa, ánimos y disfruta de Catalunya, espero que todo te vaya muy bien. I “on ta para l’Arnau?” com li he dit a l’Ana i a la Núria, fa poc que et conec però un tio d’Olot com tu ha de triomfar segur, no en tinc cap dubte i Ester, como te mudaste a bajo ya casi no coincidimos pero te deseo mucha suerte. També m’agradaria recordar als estudiants als que he ajudat amb els seus pràcticums, en especial a la Blanca, a l’Alba, l’Àngels i al Sergi, espero que l’estada al laboratori d’Antioxidants fos profitosa, que aprenguéssiu molt i, el més important, que us hi trobéssiu a gust. I voldria donar les gràcies a la resta de membres del Tecal, NT, PAS i professors, sou molts però me’n recordo de tots vosaltres i me’n recordaré sempre, som una gran família. Gràcies per tots els moments que em compartit. I wish to thank Miss Craig very much for her hospitality and for the good moments we shared during our time together. She is a very charismatic woman and I’m sure that she will have a prosperous future. Remember that you have a couple of cousins in Catalonia. Als que hi van ser però que ja no hi són. Gràcies. Fora de la feina la família ho és tot per mi, i la meva família de procianidines i compostos fenòlics de l’oli d’oliva ja en són tot uns experts.
Recommended publications
  • Universita' Degli Studi Di Napoli Federico Ii
    UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II DIPARTIMENTO DI AGRARIA Dottorato di Ricerca in Scienze e Tecnologie delle Produzioni Agroalimentari XXVI Ciclo Effect of size and toasting degree of oak chips on the ellagitannins content and on acutissimin formation in wine model solution and in red wine Coordinatore Prof. Giancarlo Barbieri Tutor Candidata: Prof. Raffaele Romano Dott.sa Laura Le Grottaglie 1 1 UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI Guardai il cielo: la via Lattea si stendeva sopra di me, mostrando l’immenso cammino che dovevamo percorrere. In un altro momento, questa immensità avrebbe suscitato in me una grande angoscia, una paura terribile di non poter ottenere niente, di essere troppo piccolo per quell’impresa. Ma quel giorno io ero una semente ed ero nato di nuovo. Avevo scoperto che, nonostante il conforto della terra e del sonno che stavo dormendo, la vita “lassù in cima” era molto più bella. E avrei potuto nascere sempre, ogni volta che avessi voluto, finché le mie braccia fossero diventate abbastanza grandi da stringere tutta la terra da cui provenivo. Paulo Coelho, Il cammino di Santiago 2 UNIVERSITA’ DEGLI STUDI DI NAPOLI FEDERICO II XXVI DOTTORATO IN SCIENZE E TECNOLOGIE DELLE PRODUZIONI AGRO-ALIMENTARI Contents Abstract .......................................................................................................................................
    [Show full text]
  • Optimization of the Extraction of Procyanidin B-2 Rich Extract From
    Louisiana State University LSU Digital Commons LSU Master's Theses Graduate School 2017 Optimization of the Extraction of Procyanidin B-2 Rich Extract from Unfermented Cocoa Using Response Surface Methodology and Interaction of Procyanidin B-2 Rich Cocoa Extract with Collagenase and Elastase as Biomarkers of Skin Aging Marco Eduardo Toc Sagra Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_theses Part of the Life Sciences Commons Recommended Citation Toc Sagra, Marco Eduardo, "Optimization of the Extraction of Procyanidin B-2 Rich Extract from Unfermented Cocoa Using Response Surface Methodology and Interaction of Procyanidin B-2 Rich Cocoa Extract with Collagenase and Elastase as Biomarkers of Skin Aging" (2017). LSU Master's Theses. 4498. https://digitalcommons.lsu.edu/gradschool_theses/4498 This Thesis is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Master's Theses by an authorized graduate school editor of LSU Digital Commons. For more information, please contact [email protected]. OPTIMIZATION OF THE EXTRACTION OF PROCYANIDIN B-2 RICH EXTRACT FROM UNFERMENTED COCOA USING RESPONSE SURFACE METHODOLOGY AND INTERACTION OF PROCYANIDIN B-2 RICH COCOA EXTRACT WITH COLLAGENASE AND ELASTASE AS BIOMARKERS OF SKIN AGING A Thesis Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Master of Science in The School of Nutrition and Food Sciences by Marco Eduardo Toc Sagra B.S., Zamorano University, 2013 August 2017 ACKNOWLEDGMENTS I would like to thank God for always being my inspiration to work hard and with excellence during this stage of my life.
    [Show full text]
  • Total Phenolic Content, Free Radical Scavenging Capacity, and Anti- Cancer Activity of Silymarin
    Journal of International Society for Food Bioactives Nutraceuticals and Functional Foods Review J. Food Bioact. 2020;10:53–63 Total phenolic content, free radical scavenging capacity, and anti- cancer activity of silymarin Uyory Choea, Monica Whenta*, Yinghua Luob and Liangli Yua aDepartment of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA bCollege of Food Science and Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Ministry of Educa- tion, China Agricultural University, Beijing, China *Corresponding author: Monica Whent, Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA. Tel: +1 301 4054521; E-mail: [email protected] DOI: 10.31665/JFB.2020.10227 Received: June 19, 2020; Revised received & accepted: June 29, 2020 Citation: Choe, U., Whent, M., Luo, Y., and Yu, L. (2020). Total phenolic content, free radical scavenging capacity, and anti-cancer activity of silymarin. J. Food Bioact. 10: 53–63. Abstract Milk thistle (Silybum marianum) seeds are a good source of dietary polyphenols. The bioactive component of milk thistle seeds, silymarin, contains flavonolignans including silybin A, silybin B, isosilybin A, isosilybin B, sily- christin, isosilychristin, and silydiain along with the flavonol taxifolin. Silymarin is used traditionally as a natural herbal medicine with minimal side effects. Structurally, each silymarin component possesses phenolic hydroxyl groups and thus works as an antioxidant. In addition to free radical scavenging capacities, silymarin’s anti-cancer activities were reported for many different types of cancers including bladder, breast, colon, gastric, kidney, lung, oral, ovarian, prostate, and skin. The current review will discuss silymarin’s chemical components, total phenolic content, free radical scavenging capacities, and anti-cancer activities.
    [Show full text]
  • A Review on Stems Composition and Their Impact on Wine Quality
    molecules Review A Review on Stems Composition and Their Impact on Wine Quality Marie Blackford 1,2,* , Montaine Comby 1,2, Liming Zeng 2, Ágnes Dienes-Nagy 1, Gilles Bourdin 1, Fabrice Lorenzini 1 and Benoit Bach 2 1 Agroscope, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (M.C.); [email protected] (Á.D.-N.); [email protected] (G.B.); [email protected] (F.L.) 2 Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland; [email protected] (L.Z.); [email protected] (B.B.) * Correspondence: [email protected] Abstract: Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, Citation: Blackford, M.; Comby, M.; when they are added, and contact duration. Other rarely considered factors may also have an impact, Zeng, L.; Dienes-Nagy, Á.; Bourdin, G.; Lorenzini, F.; Bach, B.
    [Show full text]
  • Potential Role of Flavonoids in Treating Chronic Inflammatory Diseases with a Special Focus on the Anti-Inflammatory Activity of Apigenin
    Review Potential Role of Flavonoids in Treating Chronic Inflammatory Diseases with a Special Focus on the Anti-Inflammatory Activity of Apigenin Rashida Ginwala, Raina Bhavsar, DeGaulle I. Chigbu, Pooja Jain and Zafar K. Khan * Department of Microbiology and Immunology, and Center for Molecular Virology and Neuroimmunology, Center for Cancer Biology, Institute for Molecular Medicine and Infectious Disease, Drexel University College of Medicine, Philadelphia, PA 19129, USA; [email protected] (R.G.); [email protected] (R.B.); [email protected] (D.I.C.); [email protected] (P.J.) * Correspondence: [email protected] Received: 28 November 2018; Accepted: 30 January 2019; Published: 5 February 2019 Abstract: Inflammation has been reported to be intimately linked to the development or worsening of several non-infectious diseases. A number of chronic conditions such as cancer, diabetes, cardiovascular disorders, autoimmune diseases, and neurodegenerative disorders emerge as a result of tissue injury and genomic changes induced by constant low-grade inflammation in and around the affected tissue or organ. The existing therapies for most of these chronic conditions sometimes leave more debilitating effects than the disease itself, warranting the advent of safer, less toxic, and more cost-effective therapeutic alternatives for the patients. For centuries, flavonoids and their preparations have been used to treat various human illnesses, and their continual use has persevered throughout the ages. This review focuses on the anti-inflammatory actions of flavonoids against chronic illnesses such as cancer, diabetes, cardiovascular diseases, and neuroinflammation with a special focus on apigenin, a relatively less toxic and non-mutagenic flavonoid with remarkable pharmacodynamics. Additionally, inflammation in the central nervous system (CNS) due to diseases such as multiple sclerosis (MS) gives ready access to circulating lymphocytes, monocytes/macrophages, and dendritic cells (DCs), causing edema, further inflammation, and demyelination.
    [Show full text]
  • Chemical Properties of Phenolic Compounds
    Chapter title i PHENOLIC COMPOUND BIOCHEMISTRY Contents iii PHENOLIC COMPOUND BIOCHEMISTRY By WILFRED VERMERRIS University of Florida, Gainesville, FL, U.S.A. and RALPH NICHOLSON Purdue University, West Lafayette, IN, U.S.A. iv Contents A C.I.P. Catalogue record for this book is available from the Library of Congress. ISBN-10 1-4020-5163-8 (HB) ISBN-13 978-1-4020-5163-0 (HB) ISBN-10 1-4020-5164-6 (e-book) ISBN-13 978-1-4020-5164-7 (e-book) Published by Springer, P.O. Box 17, 3300 AA Dordrecht, The Netherlands. www.springer.com Printed on acid-free paper All Rights Reserved © 2006 Springer No part of this work may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording or otherwise, without written permission from the Publisher, with the exception of any material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Contents v CONTENTS PREFACE xi CHAPTER 1 Families of Phenolic Compounds and Means of Classification 1. Definitions 1 2. Classification 2 3. Classes of phenolic compounds 3 3.1 Simple phenolics 3 3.2 Phenolic acids and aldehydes 4 3.3 Acetophenones and phenylacetic acids 4 3.4 Cinnamic acids 5 3.5 Coumarins 6 3.6 Flavonoids 7 3.6.1 Chalcones 8 3.6.2 Aurones 8 3.6.3 Flavonoids 9 3.6.3.1 Flavanones 10 3.6.3.2 Flavanonols 10 3.6.3.3 Leucoanthocyanidins 11 3.6.3.4 Flavones 12 3.6.3.5 Anthocyanidins and deoxyanthocyandins 12 3.6.3.6 Anthocyanins 15 3.7 Biflavonyls 15 3.8 Benzophenones, xanthones and stilbenes 16 3.9 Benzoquinones, anthraquinones and naphthaquinones 17 3.10 Betacyanins 17 3.11 Lignans 18 3.12 Lignin 20 3.13 Tannins 23 3.13.1 Condensed tannins 24 vi Contents 3.13.2 Gallotannins 25 3.13.3 Ellagitannins 26 3.13.4 Complex tannins 29 3.14 Phlobaphenes 30 4.
    [Show full text]
  • Oenological Tannins : Characteristics, Properties and Functionalities
    Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality. Adeline Vignault To cite this version: Adeline Vignault. Oenological Tannins : characteristics, properties and functionalities. Impact on wine quality.. Agricultural sciences. Université de Bordeaux; Universitat Rovira i Virgili (Tarragone, Espagne), 2019. English. NNT : 2019BORD0263. tel-02499650 HAL Id: tel-02499650 https://tel.archives-ouvertes.fr/tel-02499650 Submitted on 5 Mar 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE EN COTUTELLE PRÉSENTÉE POUR OBTENIR LE GRADE DE DOCTEUR DE L’UNIVERSITÉ DE BORDEAUX ET DE L’UNIVERSITÉ ROVIRA i VIRGILI ÉCOLE DOCTORALE SCIENCES DE LA VIE ET DE LA SANTE ÉCOLE DOCTORALE BIOQU ĺMICA Y BIOTECNOLOG ĺA SPÉCIALITÉ OENOLOGIE Par Adeline VIGNAULT TANINS ŒNOLOGIQUES : CARACTÉRISTIQUES, PROPRIÉTÉS ET FONCTIONNALITÉS Impact sur la qualité des vins Sous la direction de Pierre-Louis TEISSEDRE et de Fernando ZAMORA Soutenue le 25 novembre 2019 Membres du jury : Pr. RICARDO DA SILVA, Jorge Université de Lisbonne Président Pr. KALLITHRAKA, Stamatina Université d’Athènes Rapporteur Pr. MARÍN ARROYO, Remedios María Université de Navarre Rapporteur Pr. GÓMEZ PLAZA, Encarna Université de Murcia Examinateur Pr. TEISSEDRE, Pierre-Louis Université de Bordeaux Directeur de Thèse Pr.
    [Show full text]
  • Comparative Study on Melanin Production and Collagen Expression Profile of Polyphenols and Their Glycosides
    Indian Journal of Biochemistry & Biophysics Vol. 56, April 2019, pp. 137-143 Comparative study on melanin production and collagen expression profile of polyphenols and their glycosides Puspalata Bashyal1, Ϯ, Ha Young Jung1, Ϯ, Ramesh Prasad Pandey1, 2* & Jae Kyung Sohng1, 2* 1Department of Life Science and Biochemical Engineering; 2Department of Pharmaceutical Engineering & Biotechnology, Sun Moon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si, Chungnam -31460, Republic of Korea Received 29 May 2018; revised 29 November 2018 A total of twenty different polyphenol aglycones and their biochemically synthesized glycoside derivatives were accessed for cell toxicity, collagen synthesis and melanin content inhibition assays to illustrate the double-edged sword role of glycobiology, in particular, modification of hydroxyl group in polyphenol structure without glycone moiety over anti-aging and defense to oxidative stress in skin dermatology. All molecules at (0.1-200) µM concentration inhibited cell growth in a dose dependent manner on human dermal fibroblast (HDF) and melanoma skin cancer (B16F10) cells. At lower concentrations of (0.1-10) µM, most of the molecules were nontoxic to HDF cells, while the same molecules were toxic to B16F10 cells except astilbin (6), baicalein (13), baicalein 7-O-β-D-glucoside (14) and mangostin (18). Results showed that two molecules, quercetin (1) and diosmin (17), inhibited melanogenesis in α-melanocyte stimulating hormone (α-MSH)-stimulated melanoma skin cancer cells (B16F10) in comparison to the control at 0.1 µM concentration, indicating the possible use of these molecules in skin-whitening products. Similarly, the maintenance of collagen in HDF cells was found to be highly activated by the compound, kaempferol (11), at 1.0 µM concentration, at which the cell viability was above 95%.
    [Show full text]
  • Review Article Chemistry and Biological Activities of Flavonoids: an Overview
    Hindawi Publishing Corporation The Scientific World Journal Volume 2013, Article ID 162750, 16 pages http://dx.doi.org/10.1155/2013/162750 Review Article Chemistry and Biological Activities of Flavonoids: An Overview Shashank Kumar and Abhay K. Pandey Department of Biochemistry, University of Allahabad, Allahabad 211002, India Correspondence should be addressed to Abhay K. Pandey; [email protected] Received 24 August 2013; Accepted 7 October 2013 Academic Editors: K. P. Lu and J. Sastre Copyright © 2013 S. Kumar and A. K. Pandey. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. There has been increasing interest in the research on flavonoids from plant sources because of their versatile health benefits reported in various epidemiological studies. Since flavonoids are directly associated with human dietary ingredients and health, there is need to evaluate structure and function relationship. The bioavailability, metabolism, and biological activity of flavonoids depend upon the configuration, total number of hydroxyl groups, and substitution of functional groups about their nuclear structure. Fruits and vegetables are the main dietary sources of flavonoids for humans, along with tea and wine. Most recent researches have focused on the health aspects of flavonoids for humans. Many flavonoids are shown to have antioxidative activity, free radical scavenging capacity, coronary heart disease prevention, hepatoprotective, anti-inflammatory, and anticancer activities, while some flavonoids exhibit potential antiviral activities. In plant systems, flavonoids help in combating oxidative stress and act as growth regulators. For pharmaceutical purposes cost-effective bulk production of different types of flavonoids has been made possible with the help of microbial biotechnology.
    [Show full text]
  • Identifying Bioactive Phytochemicals in Spent Coffee Grounds for Cosmetic Application Through Global Metabolite Analysis
    IDENTIFYING BIOACTIVE PHYTOCHEMICALS IN SPENT COFFEE GROUNDS FOR COSMETIC APPLICATION THROUGH GLOBAL METABOLITE ANALYSIS _______________________________________ A Thesis Presented to the Faculty of the Graduate School University of Missouri-Columbia _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by JIHYUN PARK Dr. Chung-Ho Lin, Thesis Supervisor DECEMBER 2017 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled: IDENTIFYING BIOACTIVE PHYTOCHEMICALS IN SPENT COFFEE GROUNDS FOR COSMETIC APPLICATION THROUGH GLOBAL METABOLITE ANALYSIS presented by JIHYUN PARK a candidate for the degree of Master of Science and hereby certify that in their opinion it is worthy of acceptance Professor Chung-Ho Lin Professor Shibu Jose Professor Gary Stacey Professor Minviluz Stacey ACKNOWLEDGEMENTS I would like to thank my advisor, Professor Chung-Ho Lin about his guidance with huge effort, and the Center for Agroforestry, without their considerable assistant, I could not have done this research. Conducting this project provided me a great opportunity to meet and work with many people who have a comprehensive mind and passion. It is very pleasure for me to offer thanks to them. In addition, my thesis committee members, Dr. Shibu Jose, Gary Stacey, and Bing Stacey, were the most responsible professors in their field and they leading me to focus on this research. They realized the novelty of my thesis topics paying attention to this project and encouraging me to accomplish the experiment on time. Also I would like to say thanks to Nahom Taddese Ghile who gave me the first help beginning this project and the laboratory members Van Ho, Danh Vu, Phuc Vo, who provided assistance in several steps of my experiment with familiarity.
    [Show full text]
  • Evaluation of Antiaggregatory Activity of Flavonoid Aglycone Series Mirza Bojić1, Željko Debeljak1,2, Maja Tomičić3, Marica Medić-Šarić1* and Siniša Tomić4
    Bojić et al. Nutrition Journal 2011, 10:73 http://www.nutritionj.com/content/10/1/73 RESEARCH Open Access Evaluation of antiaggregatory activity of flavonoid aglycone series Mirza Bojić1, Željko Debeljak1,2, Maja Tomičić3, Marica Medić-Šarić1* and Siniša Tomić4 Abstract Background: Among natural compounds, present in every day diet, flavonoids have shown beneficial effect in prevention of cardiovascular diseases that can be attributed, at least partially to the described antiaggregatory activity i.e. antiplatelet effects of flavonoids. Due to the ever increasing pharmacological interest in antiplatelet agents a systematic experimental evaluation of large flavonoid series is needed. Methods: A set of thirty flavonoid aglycones has been selected for the evaluation. All measurements of aggregation were done under standardized and firmly controlled in vitro conditions. The whole blood samples, multiple platelet functional analyzer and adenosine diphosphate (ADP) as a weak agonist of aggregation were selected for this purpose. Results: The results were expressed as minimal concentration of flavonoid that can significantly lower the platelet aggregation compared to the corresponding untreated sample (minimal antiaggregatory concentration - MINaAC). All analyzed flavonoids exhibited antiaggregatory activity MINaAC ranging from 0.119 μM to 122 μM, while the most potent representatives were 3,6-dihydroxyflavone (0.119 μM) and syringetin (0.119 μM). Conclusions: Measurable antiplatelet activity established at submicromolar flavonoid concentrations suggests that even a dietary consumption of some flavonoids can make an impact on in vivo aggregation of platelets. These findings also point out a therapeutical potential of some flavonoids. Background Flavonoid antiplatelet activity can be attributed to the In the developed countries most of the older population increased production of prostacyclin by endothelian is affected by cardiovascular diseases.
    [Show full text]
  • Iron Complexes of Flavonoids-Antioxidant Capacity and Beyond
    International Journal of Molecular Sciences Review Iron Complexes of Flavonoids-Antioxidant Capacity and Beyond ZdenˇekKejík 1,2,3 , Robert Kaplánek 1,2,3, Michal Masaˇrík 1,2,4,5, Petr Babula 4, Adam Matkowski 6 , Petr Filipenský 7, KateˇrinaVeselá 1,2,3, Jakub Gburek 8, David Sýkora 1,3 , Pavel Martásek 1 and Milan Jakubek 1,2,3,* 1 Department of Paediatrics and Inherited Metabolic Disorders, First Faculty of Medicine, Charles University and General University Hospital in Prague, CZ-121 08 Prague, Czech Republic; [email protected] (Z.K.); [email protected] (R.K.); [email protected] (M.M.); [email protected] (K.V.); [email protected] (D.S.); [email protected] (P.M.) 2 BIOCEV, First Faculty of Medicine, Charles University, Prague, CZ-252 50 Vestec, Czech Republic 3 Department of Analytical Chemistry, Faculty of Chemical Engineering, University of Chemistry and Technology, CZ-166 28 Prague, Czech Republic 4 Department of Physiology, Faculty of Medicine, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic; [email protected] 5 Department of Pathological Physiology, Faculty of Medicine, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic 6 Department of Pharmaceutical Biology and Botany, Wroclaw Medical University, Borowska 211, 50556 Wroclaw, Poland; [email protected] 7 Department of Urology, St. Anne’s University Hospital Brno, Pekaˇrská 53, 656 91 Brno, Czech Republic; petr.fi[email protected] 8 Department of Pharmaceutical Biochemistry, Wroclaw Medical University, Borowska 211A, 50556 Wroclaw, Poland; [email protected] * Correspondence: [email protected] Abstract: Flavonoids are common plant natural products able to suppress ROS-related damage and alleviate oxidative stress.
    [Show full text]