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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. -
Plant Extracts Rich in Polyphenols: Antibacterial Agents and Natural Preservatives for Meat and Meat Products
Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: https://www.tandfonline.com/loi/bfsn20 Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products Magdalena Efenberger-Szmechtyk, Agnieszka Nowak & Agata Czyzowska To cite this article: Magdalena Efenberger-Szmechtyk, Agnieszka Nowak & Agata Czyzowska (2020): Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2020.1722060 To link to this article: https://doi.org/10.1080/10408398.2020.1722060 Published online: 11 Feb 2020. Submit your article to this journal Article views: 104 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at https://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2020.1722060 REVIEW Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, and Agata Czyzowska Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland ABSTRACT KEYWORDS Plant extracts contain large amounts of bioactive compounds, mainly polyphenols. Polyphenols Polyphenols; plant extracts; inhibit the growth of microorganisms, especially bacteria. Their mechanism of action is still not antibacterial activity; meat fully understood but may be related to their chemical structure. They can cause morphological changes in microorganisms, damage bacterial cell walls and influence biofilm formation. Polyphenols also influence protein biosynthesis, change metabolic processes in bacteria cells and inhibit ATP and DNA synthesis (suppressing DNA gyrase). -
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http://dx.doi.org/10.5935/0100-4042.20160063 Quim. Nova, Vol. 39, No. 4, 530-533, 2016 UNREMITTING PROBLEMS WITH CHLOROGENIC ACID NOMENCLATURE: A REVIEW Daniel Kremr, Tomáš Bajer, Petra Bajerová*, Silvie Surmová, and Karel Ventura University of Pardubice, Faculty of Chemical Technology, Department of Analytical Chemistry, Studentská 573, 532 10 Pardubice, Czech Republic Recebido em 08/12/2015; aceito em 12/01/2016; publicado na web em 12/04/2016 Assuntos Gerais This paper summarizes a problematic nomenclature of isomers belonging to chlorogenic acid family since its first occurrence until present. During decades, there have been a high number of articles dealing with the family. Unfortunately, researchers who want to get knowledge about this topic may be strongly confused after reading a few articles. Due to gradual discoveries and isolations of the individual isomers from plenty of matrices and because of the changing system of terminology after these discoveries, discrepancies among articles are common. The cause of this confusion is that the main compound of the family, 5-caffeoylquinic acid (also well- known as chlorogenic acid), was truly called as 3-caffeoylquinic acid before 1976, when new rules for nomenclature were published. Many researchers and also chemicals suppliers, however, keep using the “pre-IUPAC” nomenclature and wrongly call 3-caffeoylquinic acid as chlorogenic acid, the main substituent of the family. Despite there have been some works struggling with this issue, the problem is still appearing. Therefore, the present work was written. Keywords: chlorogenic acid; neochlorogenic acid; nomenclature; coffee. INTRODUCTION nomenclature is still very common, thus the present paper focuses on a possibility of making this problem clear, thus helping further As is well known nowadays, chlorogenic acids (CGAs) are natu- authors to overcome potential misunderstandings of the nomencla- rally occurring compounds found in all higher plants. -
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). -
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 . -
Characterization of Phytochemicals in Berry Fruit Wines Analyzed
foods Article Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity Agata Czy˙zowska* , Agnieszka Wilkowska , Agnieszka Staszczak (Mianowska) and Agnieszka Nowak Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-924 Lodz, Poland; [email protected] (A.W.); [email protected] (A.S.); [email protected] (A.N.) * Correspondence: [email protected] Received: 29 September 2020; Accepted: 26 November 2020; Published: 1 December 2020 Abstract: Fruits are a valuable source of phytochemicals. However, there is little detailed information about the compounds contained in fruit wines. In this study, wines from six different berries were analyzed using HPLC-DAD-ESI-MSn. About 150 compounds were identified, including anthocyanins (34), hydroxycinnamic acids (12) and flavonols (36). Some of the compounds were identified for the first time in berry wines. The blackberry wines were found to contain the largest number of bioactive compounds (59). Elderberry wines where the richest source of polyphenols (over 1000 mg/L) and contained the largest amounts of all of the analyzed groups of compounds (hydroxycinnamic acids, anthocyanins and flavonols). The lowest concentration of polyphenols was observed in the wines made from cranberries and bilberries (less than 500 mg/L). The antioxidant activity was determined in relation to ABTS+, DPPH, and FRAP. The highest values were observed in the blackberry wines, and the lowest for the cranberry wines. -
A GDSL Lipase-Like from Ipomoea Batatas Catalyzes Efficient
ARTICLE https://doi.org/10.1038/s42003-020-01387-1 OPEN A GDSL lipase-like from Ipomoea batatas catalyzes efficient production of 3,5-diCQA when expressed in Pichia pastoris Sissi Miguel1,6, Guillaume Legrand2,6, Léonor Duriot1, Marianne Delporte2, Barbara Menin3, Cindy Michel1, 1234567890():,; Alexandre Olry3, Gabrielle Chataigné2, Aleksander Salwinski1, Joakim Bygdell4, Dominique Vercaigne2, ✉ ✉ ✉ Gunnar Wingsle5, Jean Louis Hilbert 2,7, Frédéric Bourgaud1,7 , Alain Hehn 3,7 & David Gagneul2,7 The synthesis of 3,5-dicaffeoylquinic acid (3,5-DiCQA) has attracted the interest of many researchers for more than 30 years. Recently, enzymes belonging to the BAHD acyl- transferase family were shown to mediate its synthesis, albeit with notably low efficiency. In this study, a new enzyme belonging to the GDSL lipase-like family was identified and proven to be able to transform chlorogenic acid (5-O-caffeoylquinic acid, 5-CQA, CGA) in 3,5- DiCQA with a conversion rate of more than 60%. The enzyme has been produced in different expression systems but has only been shown to be active when transiently synthesized in Nicotiana benthamiana or stably expressed in Pichia pastoris. The synthesis of the molecule could be performed in vitro but also by a bioconversion approach beginning from pure 5-CQA or from green coffee bean extract, thereby paving the road for producing it on an industrial scale. 1 Plant Advanced Technologies, Vandœuvre-lès-Nancy, France. 2 UMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, ISA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV – Institut Charles Viollette, 59000 Lille, France. 3 UniversitédeLorraine-INRAE,LAE,54000Nancy,France. -
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. -
Thiamine Modulates Metabolism of the Phenylpropanoid Pathway
Boubakri et al. BMC Plant Biology 2013, 13:31 http://www.biomedcentral.com/1471-2229/13/31 RESEARCH ARTICLE Open Access Thiamine modulates metabolism of the phenylpropanoid pathway leading to enhanced resistance to Plasmopara viticola in grapevine Hatem Boubakri1,2*, Anne Poutaraud2, Mohamed Ali Wahab3, Celine Clayeux4,5, Raymonde Baltenweck-Guyot2, Damien Steyer2,4, Christophe Marcic5, Ahmed Mliki1 and Isabelle Soustre-Gacougnolle6 Abstract Background: Previously, we have reported the ability of thiamine (vitamin B1) to induce resistance against Plasmopara viticola in a susceptible grapevine cv. Chardonnay. However, mechanisms underlying vitamins, especially, thiamine-induced disease resistance in grapevine are still largely unknown. Here, we assessed whether thiamine could modulate phenylpropanoid pathway-derived phytoalexins in grapevine plants, as well as, the role of such secondary metabolites in thiamine-induced resistance process to P. viticola. Results: Our data show that thiamine treatment elicited the expression of phenylpropanoid pathway genes in grapevine plants. The expression of these genes correlated with an accumulation of stilbenes, phenolic compounds, flavonoids and lignin. Furthermore, the total anti-oxidant potential of thiamine-treaded plants was increased by 3.5- fold higher level as compared with untreated-control plants. Four phenolic compounds are responsible of 97% of the total anti-oxidant potential of thiamine-treated plants. Among these compounds, is the caftaric acid, belonging to the hydroxy-cinnamic acids family. This element contributed, by its own, by 20% of this total anti-oxidant potential. Epifluorescence microscopy analysis revealed a concomitant presence of unbranched-altered P. viticola mycelia and stilbenes production in the leaf mesophyll of thiamine-treated inoculated plants, suggesting that stilbenes are an important component of thiamine-induced resistance in grapevine. -
Antioxidant Activities of Sonchus Oleraceus L
Antioxidant Activities of Sonchus oleraceus L. Sundara Mudiyanselage Maheshini Rangika Mawalagedera A thesis submitted to the Victoria University of Wellington in fulfilment of the requirements for the degree of Doctor of Philosophy in Ecology and Biodiversity Victoria University of Wellington 2014 ABSTRACT Supernumerary free radicals and other reactive species can cause oxidative damage in animal cells, potentially leading to non-infectious diseases. Diets rich in low molecular weight antioxidants (LMWAs) may prevent or arrest the pathogenesis of these diseases. Leaves of Sonchus oleraceus L. may be an excellent dietary LMWA source for humans given their apparent strong antioxidant activities in vitro. However, different S. oleraceus plants vary in their antioxidant capacity. Nothing is known of possible environmental effects on antioxidant potential. Equally, the effects of cooking and gastrointestinal digestion are unknown. The goals of this research were: (i) to study the effects of plant age, locality, and abiotic stressors on antioxidant potential; (ii) to study the effects of cooking and in vitro gastrointestinal digestion on antioxidant activity and uptake in human cells; and (iii) to study extractable antioxidant activities of S. oleraceus cell suspension cultures in relation to abiotic stressors. Antioxidant activities and levels of total phenolics, hydroxycinnamic acids and ascorbate increased as plants aged. An ecotype from Acacia Bay had a higher phenolic content and antioxidant activities than one from Oamaru; these differences were maintained across generations as well as in calli from in vitro cultures. This indicates heritability and genetic fidelity of antioxidant potential. Chilling and salinity had variable effects on concentrations of phenolics and antioxidant activities in plants, and the combination of the two stressors was not synergistic.