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The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions
Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 The ioB active Compounds in Agricultural Products and Their Roles in Health Promoting Functions Yixiao Shen Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Life Sciences Commons Recommended Citation Shen, Yixiao, "The ioB active Compounds in Agricultural Products and Their Roles in Health Promoting Functions" (2015). LSU Doctoral Dissertations. 2791. https://digitalcommons.lsu.edu/gradschool_dissertations/2791 This Dissertation 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 Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. THE BIOACTIVE COMPOUNDS IN AGRICULTURAL PRODUCTS AND THEIR ROLES IN HEALTH PROMOTING FUNCTIONS A Dissertation 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 Doctor of Philosophy in The School of Nutrition and Food Sciences by Yixiao Shen B.S., Shenyang Agricultural University, 2010 M.S., Shenyang Agricultural University, 2012 December 2015 ACKNOWLEDGEMENTS This dissertation is a lively description of my whole Ph.D. life which is full of love from the ones who played an integral role in the completion of this degree. It is with my deepest gratitude to express my appreciation to those helping me realize my dream. To Dr. Zhimin Xu, thank you so much for offering me the opportunity to pursue my doctoral degree under your mentorship. -
Isolation and Functional Characterization of a Cdna Coding A
Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenylpropanoid biosynthesis in Cynara cardunculus L Cinzia Comino, Sergio Lanteri, Ezio Portis, Alberto Acquadro, Annalisa Romani, Alain Hehn, Romain Larbat, Frédéric Bourgaud To cite this version: Cinzia Comino, Sergio Lanteri, Ezio Portis, Alberto Acquadro, Annalisa Romani, et al.. Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenyl- propanoid biosynthesis in Cynara cardunculus L. BMC Plant Biology, BioMed Central, 2007, 7 (1), pp.14. 10.1186/1471-2229-7-14. hal-01738035 HAL Id: hal-01738035 https://hal.archives-ouvertes.fr/hal-01738035 Submitted on 20 Mar 2018 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. Distributed under a Creative Commons Attribution| 4.0 International License BMC Plant Biology BioMed Central Research article Open Access Isolation and functional characterization of a cDNA coding a hydroxycinnamoyltransferase involved in phenylpropanoid biosynthesis in Cynara cardunculus -
Wine-Making with Protection of Must Against Oxidation in a Warm, Semi-Arid Terroir O
Wine-making with Protection of Must against Oxidation in a Warm, Semi-arid Terroir o. Corona Dipartimento di Ingegneria e Tecnologie Agro-Forestali, Universita degli Studi di Palermo, 90128 Palermo, Italy Submitted for publication: November 2009 Accepted for publication: March 201 0 Key words: Enzymatic oxidation, protection against oxidation To protect varietal aromas from oxidation before alcoholic fermentation, two grape must samples were prepared from white grapes potentially low in copper, pre-cooled and supplemented with ascorbic acid and solid CO (trial 2 ) B )' AC02 or S02 (trial S02 The wines prepared from musts protected from oxidation had aroma descriptors that included "passion fruit" and "grapefruit skin". The lower concentrations offtavanols in the AC02 trial demonstrated that the use of solid CO2 as an oxidation preventative instead of S02 reduced the extraction of these polyphenols from the grape solids. The higher concentration of hydroxycinnamoyl tartaric acids of the wine from the AC02 trial with respect to BS02 was ascribed to the lower grape polyphenoloxidase activity induced by the lower oxygen level AC02 B " in the trial, or to the combination of caftaric acid quinone with the S02 in S02 Although the grapes were very ripe (alcohol in wines ~ 14.5% vol), the wines made with musts prepared by the two techniques were characterised by aroma descriptors like "passion fruit" and "grapefruit skin", and these aromas were not detected in the wines prepared from unprotected musts. F or the production of white wine, the grapes are usually pressed Darriet el aI., 1995; Bouchilloux el ai., 1998; Tominaga el ai., after destemming and crushing, and the must that is obtained after 1998; Peyrot des Gachons el ai., 2000; Murat el ai., 2001), can settling is fermented by yeasts at a temperature that generally be oxidised, with a loss of the varietal characters of the wine. -
Phenolic Profile of Sercial and Tinta Negra Vitis Vinifera L
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Repositório Digital da Universidade da Madeira Food Chemistry 135 (2012) 94–104 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Phenolic profile of Sercial and Tinta Negra Vitis vinifera L. grape skins by HPLC–DAD–ESI-MSn Novel phenolic compounds in Vitis vinifera L. grape Rosa Perestrelo a,b, Ying Lu b, Sónia A.O. Santos c, Armando J.D. Silvestre c, Carlos P. Neto c, ⇑ José S. Câmara b, Sílvia M. Rocha a, a QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal b CQM/UMa – Centro de Química da Madeira, Centro de Ciências Exactas e da Engenharia da, Universidade da Madeira, Campus Universitário da Penteada, 9000-390 Funchal, Portugal c CICECO, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal article info abstract Article history: This study represents the first phytochemical research of phenolic components of Sercial and Tinta Negra Received 25 November 2011 Vitis vinifera L. The phenolic profiles of Sercial and Tinta Negra V. vinifera L. grape skins (white and red Received in revised form 9 February 2012 varieties, respectively) were established using high performance liquid chromatography–diode array Accepted 17 April 2012 detection–electrospray ionisation tandem mass spectrometry (HPLC–DAD–ESI-MSn), at different ripening Available online 27 April 2012 stages (véraison and maturity). A total of 40 phenolic compounds were identified, which included 3 hydroxybenzoic acids, 8 hydroxycinnamic acids, 4 flavanols, 5 flavanones, 8 flavonols, 4 stilbenes, and Keywords: 8 anthocyanins. -
Wine and Grape Polyphenols — a Chemical Perspective
Wine and grape polyphenols — A chemical perspective Jorge Garrido , Fernanda Borges abstract Phenolic compounds constitute a diverse group of secondary metabolites which are present in both grapes and wine. The phenolic content and composition of grape processed products (wine) are greatly influenced by the technological practice to which grapes are exposed. During the handling and maturation of the grapes several chemical changes may occur with the appearance of new compounds and/or disappearance of others, and con- sequent modification of the characteristic ratios of the total phenolic content as well as of their qualitative and quantitative profile. The non-volatile phenolic qualitative composition of grapes and wines, the biosynthetic relationships between these compounds, and the most relevant chemical changes occurring during processing and storage will be highlighted in this review. 1. Introduction Non-volatile phenolic compounds and derivatives are intrinsic com-ponents of grapes and related products, particularly wine. They constitute a heterogeneous family of chemical compounds with several compo-nents: phenolic acids, flavonoids, tannins, stilbenes, coumarins, lignans and phenylethanol analogs (Linskens & Jackson, 1988; Scalbert, 1993). Phenolic compounds play an important role on the sensorial characteris-tics of both grapes and wine because they are responsible for some of organoleptic properties: aroma, color, flavor, bitterness and astringency (Linskens & Jackson, 1988; Scalbert, 1993). The knowledge of the relationship between the quality of a particu-lar wine and its phenolic composition is, at present, one of the major challenges in Enology research. Anthocyanin fingerprints of varietal wines, for instance, have been proposed as an analytical tool for authen-ticity certification (Kennedy, 2008; Kontoudakis et al., 2011). -
5-Caffeoylquinic Acid and Caffeic Acid Orally Administered Suppress P-Selectin Expression on Mouse Platelets ⁎ Jae B
Available online at www.sciencedirect.com Journal of Nutritional Biochemistry 20 (2009) 800–805 5-Caffeoylquinic acid and caffeic acid orally administered suppress P-selectin expression on mouse platelets ⁎ Jae B. Park Diet, Genomics, and Immunology Laboratory, BHNRC, ARS, USDA, Beltsville, MD 20705, USA Received 15 February 2008; received in revised form 18 July 2008; accepted 25 July 2008 Abstract Caffeic acid and 5-caffeoylquinic acid are naturally occurring phenolic acid and its quinic acid ester found in plants. In this article, potential effects of 5-caffeoylquinic acid and caffeic acid on P-selectin expression were investigated due to its significant involvement in platelet activation. First, the effects of 5-caffeoylquinic acid and caffeic acid on cyclooxygenase (COX) enzymes were determined due to their profound involvement in regulating P-selectin expression on platelets. At the concentration of 0.05 μM, 5-caffeoylquinic acid and caffeic acid were both able to inhibit COX-I enzyme activity by 60% (Pb.013) and 57% (Pb.017), respectively. At the same concentration, 5-caffeoylquinic acid and caffeic acid were also able to inhibit COX-II enzyme activity by 59% (Pb.012) and 56% (Pb.015), respectively. As expected, 5-caffeoylquinic acid and caffeic acid were correspondingly able to inhibit P-selectin expression on the platelets by 33% (Pb.011) and 35% (Pb.018), at the concentration of 0.05 μM. In animal studies, 5-caffeoylquinic acid and caffeic acid orally administered to mice were detected as intact forms in the plasma. Also, P-selectin expression was respectively reduced by 21% (Pb.016) and 44% (Pb.019) in the plasma samples from mice orally administered 5-caffeoylquinic acid (400 μg per 30 g body weight) and caffeic acid (50 μg per 30 g body weight). -
Production of Verbascoside, Isoverbascoside and Phenolic
molecules Article Production of Verbascoside, Isoverbascoside and Phenolic Acids in Callus, Suspension, and Bioreactor Cultures of Verbena officinalis and Biological Properties of Biomass Extracts Paweł Kubica 1 , Agnieszka Szopa 1,* , Adam Kokotkiewicz 2 , Natalizia Miceli 3 , Maria Fernanda Taviano 3 , Alessandro Maugeri 3 , Santa Cirmi 3 , Alicja Synowiec 4 , Małgorzata Gniewosz 4 , Hosam O. Elansary 5,6,7 , Eman A. Mahmoud 8, Diaa O. El-Ansary 9, Omaima Nasif 10, Maria Luczkiewicz 2 and Halina Ekiert 1,* 1 Chair and Department of Pharmaceutical Botany, Faculty of Pharmacy, Jagiellonian University, Medical College, ul. Medyczna 9, 30-688 Kraków, Poland; [email protected] 2 Chair and Department of Pharmacognosy, Faculty of Pharmacy, Medical University of Gdansk, al. gen. J. Hallera 107, 80-416 Gda´nsk,Poland; [email protected] (A.K.); [email protected] (M.L.) 3 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Palatucci, 98168 Messina, Italy; [email protected] (N.M.); [email protected] (M.F.T.); [email protected] (A.M.); [email protected] (S.C.) 4 Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland; [email protected] (A.S.); [email protected] (M.G.) 5 Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia; [email protected] 6 Floriculture, Ornamental Horticulture, -
Phenolic Compounds in Lycopersicon Esculentum L
Running title: Phenolic compounds in Lycopersicon esculentum L. Characterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmer’ varieties in Northeastern Portugal homegardens Lillian Barros1,2,a, Montserrat Dueñas2,a, José Pinela1, Ana Maria Carvalho1, Celestino Santos Buelga2,*, Isabel C.F.R. Ferreira1,* 1CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal. 2Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain. * Authors to whom correspondence should be addressed (e-mail: [email protected]; telephone +34 923 294537; fax +34 923 294515; e-mail: [email protected], telephone +351273303219, fax +351273325405). A Both authors contributed equally 1 Abstract Tomato (Lycopersicon esculentum L.) is one of the most widely consumed fresh and processed vegetables in the world, and contains bioactive key components. Phenolic compounds are one of those components and, according to the present study, farmer’ varieties of tomato cultivated in homegardens from the northeastern Portuguese region are a source of phenolic compounds, mainly phenolic acid derivatives. Using HPLC-DAD-ESI/MS, it was concluded that a cis p-coumaric acid derivative was the most abundant compound in yellow (“Amarelo”) and round (“Batateiro”) tomato varieties, while 4-O-caffeolyquinic acid was the most abundant one in long (“Comprido”) and heart (“Coração”) varieties. The most abundant flavonoid was quercetin pentosylrutinoside in the four tomato varieties. Yellow tomato presented the highest levels of phenolic compounds (54.23 µg/g fw), including phenolic acids (43.30 µg/g fw) and flavonoids (10.93 µg/g fw). -
Dietary Supplements Compendium Volume 1
2015 Dietary Supplements Compendium DSC Volume 1 General Notices and Requirements USP–NF General Chapters USP–NF Dietary Supplement Monographs USP–NF Excipient Monographs FCC General Provisions FCC Monographs FCC Identity Standards FCC Appendices Reagents, Indicators, and Solutions Reference Tables DSC217M_DSCVol1_Title_2015-01_V3.indd 1 2/2/15 12:18 PM 2 Notice and Warning Concerning U.S. Patent or Trademark Rights The inclusion in the USP Dietary Supplements Compendium of a monograph on any dietary supplement in respect to which patent or trademark rights may exist shall not be deemed, and is not intended as, a grant of, or authority to exercise, any right or privilege protected by such patent or trademark. All such rights and privileges are vested in the patent or trademark owner, and no other person may exercise the same without express permission, authority, or license secured from such patent or trademark owner. Concerning Use of the USP Dietary Supplements Compendium Attention is called to the fact that USP Dietary Supplements Compendium text is fully copyrighted. Authors and others wishing to use portions of the text should request permission to do so from the Legal Department of the United States Pharmacopeial Convention. Copyright © 2015 The United States Pharmacopeial Convention ISBN: 978-1-936424-41-2 12601 Twinbrook Parkway, Rockville, MD 20852 All rights reserved. DSC Contents iii Contents USP Dietary Supplements Compendium Volume 1 Volume 2 Members . v. Preface . v Mission and Preface . 1 Dietary Supplements Admission Evaluations . 1. General Notices and Requirements . 9 USP Dietary Supplement Verification Program . .205 USP–NF General Chapters . 25 Dietary Supplements Regulatory USP–NF Dietary Supplement Monographs . -
Evaluation of Cinnamic Acid and Six Analogues Against Eggs and Larvae of ⋆ Haemonchus Contortus T
Veterinary Parasitology 270 (2019) 25–30 Contents lists available at ScienceDirect Veterinary Parasitology journal homepage: www.elsevier.com/locate/vetpar Research paper Evaluation of cinnamic acid and six analogues against eggs and larvae of ⋆ Haemonchus contortus T Gabriela Mancilla-Montelongoa, Gloria Sarahi Castañeda-Ramírezb, ⁎ Juan Felipe de Jesús Torres-Acostab, Carlos Alfredo Sandoval-Castrob, , Rocío Borges-Argáezc a CONACYT – Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán, Km 15.5 Carretera Mérida-Xmatkuil, CP 97100, Mérida, Yucatán, Mexico b Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán, Km 15.5 Carretera Mérida-Xmatkuil, CP 97100, Mérida, Yucatán, Mexico c Centro de Investigación Científica de Yucatán, Calle 43 No. 130 × 32 Colonia Chuburná de Hidalgo, CP 97205, Mérida, Yucatán, Mexico ARTICLE INFO ABSTRACT Keywords: This study evaluated the in vitro anthelmintic (AH) activity of cinnamic acid and six analogues against eggs and Haemonchus contortus larvae of Haemonchus contortus. Stock solutions of each compound (trans-cinnamic acid, p-coumaric acid, caffeic Nematode acid, trans-ferulic acid, trans-sinapic acid, 3,4-dimethoxycinnamic acid, and chlorogenic acid) were prepared in Egg hatch test PBS:Tween-20 (1%) for use in the egg hatch test (EHT) and larval exsheathment inhibition test (LEIT) at different Larval exsheathment inhibition test concentrations (25–400 μg/mL). The respective effective concentration 50% (EC ) values with 95% confidence Cinnamic acid analogues 50 intervals were estimated. Mixtures made of all cinnamic acid and its analogues as well as some selected in- Chemical standards dividual compounds were also tested in the EHT. Only ferulic and chlorogenic acids showed AH activity in the EHT (EC50: 245.2 μg/mL (1.26 mM) and 520.8 μg/mL (1.47 mM), respectively) (P < 0.05). -
Polyphenol Content and Essential Oil Composition of Sweet Basil Cultured in a Plant Factory with Light-Emitting Diodes
RESEARCH ARTICLE https://doi.org/10.7235/HORT.20200057 Polyphenol Content and Essential Oil Composition of Sweet Basil Cultured in a Plant Factory with Light-Emitting Diodes Tae-Eui Song1†, Joon-Kwan Moon2†, and Chang Hee Lee1,3* 1Departmentof Horticulture Life Sciences, Hankyong National University, Anseong 17579, Korea 2Department of Plant Life and Environmental Sciences, Hankyong National University, Anseong 17579, Korea 3Research Institute of International Agriculture, Technology, and Information, Hankyong National University, Anseong 17579, Korea *Corresponding author: [email protected] †These authors contributed equally to the work. Abstract This study was conducted to determine the most suitable light-emitting diodes (LEDs) for enhancing Received: February 21, 2019 the growth characteristics, polyphenolic compounds, and essential oils in sweet basil (Ocimum Revised: May 29, 2020 basilicum L.) cultured in a plant factory. There were four LED combinations using three colors Accepted: June 27, 2020 [Blue (B):Red (R):White (W) ratio = 0:1:9, 0:1:12, 0:5:5, and 2:3:5). The environmental conditions in the plant factory were maintained at 22.5 ± 2.5°C and 80 ± 5% relative humidity. Sweet basil OPEN ACCESS plants were grown in the plant factory at 3 weeks after sowing. The four combinations of LED light sources exerted a significant effect on total fresh weight (FW), shoot FW, and root FW but no effect HORTICULTURAL SCIENCE and TECHNOLOGY on plant height and number of leaves. The B0:R5:W5 treatment resulted in the largest increases in 38(5):620-630, 2020 both total FW and shoot FW. Both plant height and number of leaves did not change significantly URL: http://www.hst-j.org with LED treatments but showed the best average growth using B0:R5:W5. -
Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids In
Article pubs.acs.org/JAFC Metabolism of Nonesterified and Esterified Hydroxycinnamic Acids in Red Wines by Brettanomyces bruxellensis † ‡ § § † Lauren M. Schopp, Jungmin Lee, James P. Osborne, Stuart C. Chescheir, and Charles G. Edwards*, † School of Food Science, Washington State University, Pullman, Washington 99164−6376, United States ‡ USDA−ARS−HCRU worksite, Parma, Idaho 83660, United States § Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, United States ABSTRACT: While Brettanomyces can metabolize nonesterified hydroxycinnamic acids found in grape musts/wines (caffeic, p- coumaric, and ferulic acids), it was not known whether this yeast could utilize the corresponding tartaric acid esters (caftaric, p- coutaric, and fertaric acids, respectively). Red wines from Washington and Oregon were inoculated with B. bruxellensis, while hydroxycinnamic acids were monitored by HPLC. Besides consuming p-coumaric and ferulic acids, strains I1a, B1b, and E1 isolated from Washington wines metabolized 40−50% of caffeic acid, a finding in contrast to strains obtained from California wines. Higher molar recoveries of 4-ethylphenol and 4-ethylguaiacol synthesized from p-coumaric and ferulic acids, respectively, were observed in Washington Cabernet Sauvignon and Syrah but not Merlot. This finding suggested that Brettanomyces either (a) utilized vinylphenols formed during processing of some wines or (b) metabolized other unidentified phenolic precursors. None of the strains of Brettanomyces studied metabolized caftaric or p-coutaric acids present in wines from Washington or Oregon. KEYWORDS: Brettanomyces, hydroxycinnamic acids, phenolic acids, cinnamates, volatile phenols ■ INTRODUCTION pool of precursors available for conversion to volatile phenols. 21 Brettanomyces has been regarded by some as the most severe In fact, Nikfardjam et al.