Isolation and Functional Characterization of a Cdna Coding A
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Value Addition of Southern African Monkey Orange (Strychnos Spp.): Composition, Utilization and Quality Ruth Tambudzai Ngadze
Value addition of Southern African monkey orange ( Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Strychnos spp.): composition, utilization and quality Ruth Tambudzai Ngadze 2018 Ruth Tambudzai Ngadze Propositions 1. Food nutrition security can be improved by making use of indigenous fruits that are presently wasted, such as monkey orange. (this thesis) 2. Bioaccessibility of micronutrients in maize-based staple foods increases by complementation with Strychnos cocculoides. (this thesis) 3. The conclusion from Baker and Oswald (2010) that social media improve connections, neglects the fact that it concomitantly promotes solitude. (Journal of Social and Personal Relationships 27:7, 873–889) 4. Sustainable agriculture in developed countries can be achieved by mimicking third world small-holder agrarian systems. 5. Like first time parenting, there is no real set of instructions to prepare for the PhD journey. 6. Undertaking a sandwich PhD is like participating in a survival reality show. Propositions belonging to the thesis, entitled: Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Ruth T. Ngadze Wageningen, October 10, 2018 Value addition of Southern African monkey orange (Strychnos spp.): composition, utilization and quality Ruth Tambudzai Ngadze i Thesis committee Promotor Prof. Dr V. Fogliano Professor of Food Quality and Design Wageningen University & Research Co-promotors Dr A. R. Linnemann Assistant professor, Food Quality and Design Wageningen University & Research Dr R. Verkerk Associate professor, Food Quality and Design Wageningen University & Research Other members Prof. M. Arlorio, Università degli Studi del Piemonte Orientale A. Avogadro, Italy Dr A. Melse-Boonstra, Wageningen University & Research Prof. -
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. -
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). -
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). -
Agriculture and Forestry
Agriculture & Forestry, Vol. 62 Issue 1: 325-342, 2016, Podgorica 325 DOI: 10.17707/AgricultForest.62.1.35 Ljubica IVANOVIĆ, Ivana MILAŠEVIĆ, Dijana ĐUROVIĆ, Ana TOPALOVIĆ,Mirko KNEŽEVIĆ, Boban MUGOŠA, Miroslav M. VRVIĆ1 APPLICATION OF PLANT BIOTECHNOLOGY TECHNIQUES IN ANTIOXIDANT PRODUCTION SUMMARY Nowadays, antioxidant compounds are receiving increased attention in scholarly literature as well as in research. Antioxidants are a diverse group of compounds that can neutralize free radicals and thus help prevent diseases that are a consequence of oxidative stress. The most common antioxidant compounds are vitamins (A-carotenoids, C and E), thiols molecules (thioredoxins, glutathione), phenolic compounds (phenolic acids and flavonoids), enzymes and metal ions, as well as others. Plants have been shown to be an excellent source of antioxidant compounds, such as carotenoids, polyphenols, vitamins and betalains. Plant biotechnology uses the genetic engineering of agricultural crops as a means of producing foods rich in antioxidant nutrients, whilst plant cells and tissue culture techniques are used for the in vitro increment of antioxidant compounds in plant cells. There are numerous inspiring and promising reports about the possibilities of plant biotechnology that should provoke and encourage more research focused on antioxidant production from plants. The exogenous antioxidant molecules of important to human health (since endogenous antioxidants can be produced by the human cell itself) and the use of genetic engineering and plant cell culture techniques in antioxidant production in commonly used crops are presented in this paper. Keywords: antioxidants, plant biotechnology, genetic engineering, plant tissue culture INTRODUCTION There has been a growing interest in the role of antioxidants in chronic diseases caused by oxidative stress. -
Consumption of Chlorogenic Acids Through Coffee and Health Implications
beverages Review Consumption of Chlorogenic Acids through Coffee and Health Implications Adriana Farah * and Juliana dePaula Lima Laboratório de Química e Bioatividade de Alimentos e Núcleo de Pesquisa em Café (NUPECAFÉ), Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-21-39386449 Received: 11 December 2018; Accepted: 15 January 2019; Published: 1 February 2019 Abstract: Chlorogenic acids (CGA) are the main antioxidant compounds in the Western diet, due to their high concentrations in coffee associated with the high consumption of the beverage. Until about 10 years ago, like many other phenolic compounds, CGA were thought to be poorly absorbed in the human digestive system. Along the years, large amounts of information on the absorption and metabolism of these compounds have been unveiled, and today, it is known that, on average, about one third of the consumed CGA from coffee is absorbed in the human gastrointestinal tract, although large inter-individual variation exists. Considering results from in vitro animal and human studies, it is possible to conclude that the antioxidant and anti-inflammatory effects of coffee CGA are responsible for, at least to a certain extent, the association between coffee consumption and lower incidence of various degenerative and non-degenerative diseases, in addition to higher longevity. Keywords: chlorogenic acids; coffee beverages; consumption; health effects 1. Introduction Chlorogenic acids (CGA), esters of trans-hydroxycinnamic acids and quinic acid (Figure1), were discovered in 1837 [1]. They were first thought to be caffetannic acid [2], which was in fact a mixture of different acids. -
Chlorogenic Acid and Its Relationship with Lignin Biosynthesis
UNIVERSIDADE ESTADUAL DE CAMPINAS INSTITUTO DE BIOLOGIA Nathalia Volpi e Silva CHLOROGENIC ACID AND ITS RELATIONSHIP WITH LIGNIN BIOSYNTHESIS ÁCIDO CLOROGÊNICO E SUA RELAÇÃO COM A BIOSSÍNTESE DE LIGNINA CAMPINAS - SP 2019 NATHALIA VOLPI E SILVA CHLOROGENIC ACID AND ITS RELATIONSHIP WITH LIGNIN BIOSYNTHESIS ÁCIDO CLOROGÊNICO E SUA RELAÇÃO COM A BIOSSÍNTESE DE LIGNINA Thesis presented to the Institute of Biology of the University of Campinas in partial fulfillment of the requirements for the degree of Doctor in Genetic and Molecular Biology in the area of Plant Genetics and Breeding. Tese apresentada ao Instituto de Biologia da Universidade Estadual de Campinas como parte dos requisitos exigidos para obtenção do Título de Doutor em Genética e Biologia Molecular, na área de Genética Vegetal e Melhoramento. Supervisor / Orientador: Prof. Dr. Paulo Mazzafera Co-supervisor / Co-Orientador: Prof. Dr. Igor Cesarino ESTE ARQUIVO DIGITAL CORRESPONDE À VERSÃO FINAL DA TESE DEFENDIDA PELA ALUNA NATHALIA VOLPI E SILVA, ORIENTADA PELO PROF. DR. PAULO MAZZAFERA. CAMPINAS - SP 2019 Agência de fomento: FAPESP Agência de fomento: Capes N° Processo: 2014/17831-5, 2016/15834-2 N° Processo: 001 Nº processo:0 Nº processo:0 Campinas, 31de julho de 2019 EXAMINATION COMMITTEE Banca examinadora Dr. Paulo Mazzafera (Supervisor/Orientador) Dr. Paula Macêdo Nobile Dra. Sara Adrian Lopez de Andrade Dr. Douglas Silva Domingues Dr. Michael dos Santos Brito Os membros da Comissão Examinadora acima assinaram a Ata de Defesa, que se encontra no processo de vida acadêmica do aluno. ACKNOWLEDGMENT I would like to thank the São Paulo Research Foundation (Fundação de Amparo à Pesquisa do Estado de São Paulo) Grant (Processo) nº 2014/17831-5, FAPESP and n° 2016/15834-2, FAPESP for the grant/fellowship and all financial support to develop this thesis. -
Method for Solubilizing, Separating, Removing And
(19) TZZ Z_T (11) EP 2 585 420 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C07B 63/04 (2006.01) 06.04.2016 Bulletin 2016/14 (86) International application number: (21) Application number: 11730572.2 PCT/EP2011/003182 (22) Date of filing: 22.06.2011 (87) International publication number: WO 2011/160857 (29.12.2011 Gazette 2011/52) (54) METHOD FOR SOLUBILIZING, SEPARATING, REMOVING AND REACTING CARBOXYLIC ACIDS IN OILS, FATS, AQUEOUS OR ORGANIC SOLUTIONS BY MEANS OF MICRO- OR NANOEMULSIFICATION VERFAHREN ZUM AUFLÖSEN, TRENNEN, ENTFERNEN UND REAGIEREN VON CARBONSOSÄUREN IN ÖLEN, FETTEN, WÄSSRIGEN ODER ORGANISCHEN LÖSUNGEN MITTELS MIKRO- ODER NANOEMULGIERUNG PROCÉDÉ POUR SOLUBILISER, SÉPARER, ÉLIMINER ET FAIRE RÉAGIR DES ACIDES CARBOXYLIQUES DANS DES HUILES, DES GRAISSES, DES SOLUTIONS AQUEUSES OU ORGANIQUES PAR MICRO- OU NANO-ÉMULSIFICATION (84) Designated Contracting States: (56) References cited: AL AT BE BG CH CY CZ DE DK EE ES FI FR GB • MURA P ET AL: "TERNARY SYSTEMS OF GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO NAPROXEN WITH PL PT RO RS SE SI SK SM TR HYDROXYPROPYL-BETA-CYCLODEXTRIN AND AMINOACIDS", INTERNATIONAL JOURNAL OF (30) Priority: 28.06.2010 US 344311 P PHARMACEUTICS, ELSEVIER BV, NL LNKD- 22.06.2010 EP 10075274 DOI:10.1016/S0378-5173(03)00265-5,vol. 260, no. 2, 24 July 2003 (2003-07-24) , pages 293-302, (43) Date of publication of application: XP008062550, ISSN: 0378-5173 01.05.2013 Bulletin 2013/18 • AYAKO HIRAI ET AL: "Effects of l-arginine on aggregates of fatty-acid/potassium soap in the (60) Divisional application: aqueous media", COLLOID AND POLYMER 16155130.4 SCIENCE ; KOLLOID-ZEITSCHRIFT UND ZEITSCHRIFT FÜR POLYMERE, SPRINGER, (73) Proprietor: Dietz, Ulrich BERLIN, DE LNKD- 65193 Wiesbaden (DE) DOI:10.1007/S00396-005-1423-1, vol. -
Assessment Report on Cynara Scolymus L., Folium
13 September 2011 EMA/HMPC/150209/2009 Committee on Herbal Medicinal Products (HMPC) Assessment report on Cynara scolymus L., folium Based on Article 16d(1), Article 16f and Article 16h of Directive 2001/83/EC as amended (traditional use) Final Herbal substance(s) (binomial scientific name of the plant, including plant part) Cynara scolymus L., Cynarae folium Herbal preparation(s) a) Comminuted or powdered dried leaves for herbal tea b) Powdered leaves c) Dry extract (DER 2.5-7.5:1), extraction solvent water d) Dry extract of fresh leaves (DER 15-35:1), extraction solvent water e) Soft extract of fresh leaves (DER 15-30:1), extraction solvent water f) Soft extract (DER 2.5-3.5:1), extraction solvent ethanol 20% (v/v) Pharmaceutical forms Comminuted herbal substance as herbal tea for oral use. Herbal preparations in solid or liquid form for oral use Rapporteur Dr Ioanna B. Chinou Assessor Dr Ioanna B. Chinou 7 Westferry Circus ● Canary Wharf ● London E14 4HB ● United Kingdom Telephone +44 (0)20 7418 8400 Facsimile +44 (0)20 7523 7051 E-mail [email protected] Website www.ema.europa.eu An agency of the European Union © European Medicines Agency, 2012. Reproduction is authorised provided the source is acknowledged. Table of contents Table of contents ................................................................................................................... 2 1. Introduction ....................................................................................................................... 3 1.1. Description of the herbal substance(s), herbal preparation(s) or combinations thereof .. 3 1.2. Information about products on the market in the Member States ............................... 5 1.3. Search and assessment methodology ................................................................... 14 2. Historical data on medicinal use ...................................................................................... 14 2.1. -
(12) Patent Application Publication (10) Pub. No.: US 2004/0213881 A1 Chien Et Al
US 2004O213881A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2004/0213881 A1 Chien et al. (43) Pub. Date: Oct. 28, 2004 (54) TASTE MODIFIERS COMPRISINGA Publication Classification CHLOROGENIC ACID (51) Int. Cl." ....................................................... A23L 1/22 (76) Inventors: Minjien Chien, West Chester, OH (52) U.S. Cl. .............................................................. 426/534 (US); Alex Hausler, Hedingen (CH); Hans Van Leersum, Morrow, OH (US) (57) ABSTRACT Correspondence Address: Norris McLaughlin & Marcus 30th Floor The present invention discloses a method to modify the taste 220 East 42nd Street profile of consumables by adding esters of quinic acid and New York, NY 10017 (US) cinnamic acid derivatives. These esters, which belong to the family of chlorogenic acid, may be Synthetic or may be (21) Appl. No.: 10/480,372 extracted from a natural Source Such as a botanical. Chlo rogenic acid is added to consumables to mask bitter off (22) PCT Filed: Jun. 12, 2002 tastes or other displeasing tastes imparted by one or more natural, Synthetic or Semi-Synthetic components in the con (86) PCT No.: PCT/CH02/00315 Sumable. US 2004/0213881 A1 Oct. 28, 2004 TASTE MODIFIERS COMPRISINGA 0008 Surprisingly, we have now found that unpleasant CHLOROGENIC ACID off-tastes in consumables may be modified or the taste or taste perception may be improved by the inclusion of 0001. The invention relates to consumables, the taste chlorogenic acid in Said consumables. profiles of which may be modified by the addition of chlorogenic acid. 0009. Therefore, the invention provides in a first aspect a consumable comprising an amount of chlorogenic acid 0002 Various consumables, such as food products, bev sufficient to modify off-tastes of said consumables.