Rapid Screening of Ellagitannins in Natural Sources Via Targeted
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UNIVERSITY of CALIFORNIA Los Angeles Ellagic Acid and Urolithin
UNIVERSITY OF CALIFORNIA Los Angeles Ellagic Acid and Urolithin A Improve Insulin Sensitivity in Diet-Induced Insulin Resistant Mice and Reduce Detrimental Effects of Palmitate Administration in Differentiated C2C12 Myotubes. A thesis submitted in partial satisfaction of the requirements for the degree Master of Science in Biochemistry, Molecular and Structural Biology by Brenda Chan 2018 © Copyright by Brenda Chan 2018 ABSTRACT OF THE THESIS Ellagic Acid and Urolithin A Improve Insulin Sensitivity in Diet-Induced Insulin Resistant Mice and Reduce Detrimental Effects of Palmitate Administration in Differentiated C2C12 Myotubes. by Brenda Chan Master of Science in Biochemistry, Molecular and Structural Biology University of California, Los Angeles, 2018 Professor Catherine F. Clarke, Chair Insulin resistance has been spreading as food and sedentary lifestyles are becoming more common. Major bodily complications often result, necessitating a search for affordable solutions. Phytochemicals are commonly used in alternative medicine but less so in areas where obesity and T2D prevail. This thesis studies ellagic acid (EA) and its metabolite urolithin A (UA) as potential treatments for insulin resistance, focusing on the main site of glucose uptake, skeletal muscle. In diet-induced insulin-resistant mice, long-term dietary EA&UA administration reduced glucose levels in IPITTs, while UA alone also reduced serum FFA and fasting glucose levels. Mitochondrial turnover and ROS detoxification markers increased with treatment, indicating improved mitochondrial quality control. Differentiated C2C12 mouse myotubes were utilized to study cellular effects of EA and UA. In insulin resistant myotubes, treatment enhanced ATP ii production and reduced ROS, cytotoxicity, and apoptosis. With insulin, UA increased uncoupled respiration while decreasing ROS, implying increased fuel oxidation without adding oxidative stress. -
Advances in Distilled Beverages Authenticity and Quality Testing Teodora Emilia Coldea, Elena Mudura and Carmen Socaciu Teodora Emilia Coldea, Elena Mudura And
Chapter 6 Advances in Distilled Beverages Authenticity and Quality Testing Teodora Emilia Coldea, Elena Mudura and Carmen Socaciu Teodora Emilia Coldea, Elena Mudura and CarmenAdditional information Socaciu is available at the end of the chapter Additional information is available at the end of the chapter http://dx.doi.org/10.5772/intechopen.72041 Abstract Given the advent of the consumers and producers demands, researches are focusing lately to develop innovative, cost-effective, progressively complex alcoholic beverages. As alco- hol consumption has a heavy impact on social environment and health, fast and safe solu- tions for industrial application are needed. In this chapter, the recent advances in the field of alcoholic beverages authenticity and quality testing are summarised. Solutions for the online monitoring of the process of distilled beverages are offered and the recent methods for identification of raw material and process formed biomarkers of distilled beverages are presented. Keywords: distilled beverages, authenticity, biomarkers 1. Introduction Distilled beverages are important for consumers, producers and agricultural sector. Last decades presented us continuously changed requirements and descriptive practices for high level of consumer’s protection with impact on the market transparency and fair competition. Both traditional methods and innovative technologies applied in distilled beverages production are focusing on their quality improvement. The principal requirement set for an alcoholic beverage can be summarised as: are intended for human consumption, have specific sensory properties, with a minimum ethyl alcohol content of 15% v/v produced either by distillation with addition of flavourings, of naturally fermented products, or by addition of plant ethanol macerates, or by blending of flavourings, sugars, other © 2016 The Author(s). -
Intereferents in Condensed Tannins Quantification by the Vanillin Assay
INTEREFERENTS IN CONDENSED TANNINS QUANTIFICATION BY THE VANILLIN ASSAY IOANNA MAVRIKOU Dissertação para obtenção do Grau de Mestre em Vinifera EuroMaster – European Master of Sciences of Viticulture and Oenology Orientador: Professor Jorge Ricardo da Silva Júri: Presidente: Olga Laureano, Investigadora Coordenadora, UTL/ISA Vogais: - Antonio Morata, Professor, Universidad Politecnica de Madrid - Jorge Ricardo da Silva, Professor, UTL/ISA Lisboa, 2012 Acknowledgments First and foremost, I would like to thank the Vinifera EuroMaster consortium for giving me the opportunity to participate in the M.Sc. of Viticulture and Enology. Moreover, I would like to express my appreciation to the leading universities and the professors from all around the world for sharing their scientific knowledge and experiences with us and improving day by day the program through mobility. Furthermore, I would like to thank the ISA/UTL University of Lisbon and the personnel working in the laboratory of Enology for providing me with tools, help and a great working environment during the experimental period of this thesis. Special acknowledge to my Professor Jorge Ricardo Da Silva for tutoring me throughout my experiment, but also for the chance to think freely and go deeper to the field of phenols. Last but most important, I would like to extend my special thanks to my family and friends for being a true support and inspiration in every doubt and decision. 1 UTL/ISA University of Lisbon “Vinifera Euromaster” European Master of Science in Viticulture&Oenology Ioanna Mavrikou: Inteferents in condensed tannins quantification with vanillin assay MSc Thesis: 67 pages Key Words: Proanthocyanidins; Interference substances; Phenols; Vanillin assay Abstract Different methods have been established in order to perform accurately the quantification of the condensed tannins in various plant products and beverages. -
Wo 2009/114810 A2
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date 17 September 2009 (17.09.2009) WO 2009/114810 A2 (51) International Patent Classification: Box#: 19 162, 701 South Nedderman Drive, Arlington, A61K 31/357 (2006.01) A61P 31/12 (2006.01) TX 76019 (US). (21) International Application Number: (74) Agents: BRASHEAR, Jeanne, M . et al; Marshall, Ger- PCT/US2009/037163 stein & Borun LLP, 233 S. Wacker Drive, Suite 6300, Sears Tower, Chicago, IL 60606-6357 (US). (22) International Filing Date: 13 March 2009 (13.03.2009) (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (25) Filing Language: English AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (26) Publication Language: English CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (30) Priority Data: HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, 61/036,8 12 14 March 2008 (14.03.2008) US KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (71) Applicant (for all designated States except US): THE MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, FLORIDA INTERNATIONAL UINVERSITY NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, BOARD OF TRUSTEES [US/US]; University Park, PC SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, 511, Miami, FL 33 199 (US). -
6 Health Aspects and Antiaflatoxigenic Activity of Phytochemicals in Tree
OF Health Aspects 6 and Antiaflatoxigenic Activity of Phytochemicals in Tree Nuts Russell]. Molyneux, Noreen Mahoney, long H. Kim, and Bruce C. Campbell CONTENTS 6.1 Introduction............................................................................................................................. 95 6.2 Aflatoxinsin Tree Nuts ........................................................................................................... 96 6.3 Allatoxin Resistance Phytochemicals in Tree Nuts................................................................97 6.3.1 Varietal Resistance of Tree Nut Species .....................................................................98 6.3.2 Antiaflatoxigenic Constituents in Specific Tissues .....................................................98 6.4 Isolation and Identification of Walnut Antiatlatoxigenic Constituents...................................99 6.4.1 Bioassay-Directed Fractionation .................................................................................99 6.4.2 Analysis of Hydrolysable Tannin Content in Walnuts ..............................................100 6.4.3 Gallic and Ellagic Acid Content in Tree Nuts...........................................................101 6.4.3.1 Variation of Gallic and Ellagic Acids with Maturity .................................101 6.4.3.2 Variation of Gallic and Ellagic Acids with Cultivar..................................101 6.4.3.3 Structure—Activity Relationships ...............................................................103 6.5 Mechanism -
One Step Purification of Corilagin and Ellagic Acid from Phyllanthus
PHYTOCHEMICAL ANALYSIS Phytochem. Anal. 13, 1–3 (2002) DOI: 10.1002/pca.608 One Step Purification of Corilagin and Ellagic Acid from Phyllanthus urinaria using High-Speed Countercurrent Chromatography Liu Jikai,1* Huang Yue,1 Thomas Henkel2 and Karlheinz Weber2 1Department of Phytochemistry, Kunming Institute of Botany, The Chinese Academy of Sciences, Kunming 650204, People s Republic of China 2Bayer AG, Pharma Research, D-42096 Wuppertal, Germany High-speed countercurrent chromatography (HSCCC) has been successfully applied to the preparative separation of corilagin and ellagic acid in one step from the Chinese medicinal plant Phyllanthus urinaria L. by use of direct and successive injections of a crude methanolic extract. Some aspects concerning the practical use of this technique in the described application are considered. Copyright # 2001 John Wiley & Sons, Ltd. Keywords: High-speed countercurrent chromatography (HSCCC); one step purification; corilagin; ellagic acid; Phyllanthus urinaria. INTRODUCTION al., 1993; Cheng et al., 1995) and infectious disease (anti- viral, Yoon et al., 2000). The present report deals with the one-step isolation of compounds 1 and 2 from the Most separations in the natural product field are methanolic extract of aerial parts of P. urinaria, and performed through chromatography on solid supports, demonstrates the rapid and efficient access of the but all-liquid techniques are currently attracting con- constituents using HSCCC. siderable interest. High-speed countercurrent chroma- tography (HSCCC) is an all-liquid technique that employs no solid support and functions using a multi- layer coil rotating at high speed in a device that creates a fluctuating acceleration field which produces successive bands of mixing and settling along a continuous tube (Conway, 1995). -
1 Universidade Federal Do Rio De Janeiro Instituto De
UNIVERSIDADE FEDERAL DO RIO DE JANEIRO INSTITUTO DE QUÍMICA PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA DE ALIMENTOS Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION RIO DE JANEIRO 2018 1 Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION Dissertação de Mestrado apresentada ao Programa de Pós-graduação em Ciência de Alimentos do Instituto de Química, da Universidade Federal do Rio de Janeiro como parte dos requisitos necessários à obtenção do título de Mestre em Ciência de Alimentos. Orientadores: Prof.ª Mariana Costa Monteiro Prof. Daniel Perrone Moreira RIO DE JANEIRO 2018 2 3 Ana Beatriz Neves Martins DEVELOPMENT AND STABILITY OF JABUTICABA (MYRCIARIA JABOTICABA) JUICE OBTAINED BY STEAM EXTRACTION Dissertação de Mestrado apresentada ao Programa de Pós-graduação em Ciência de Alimentos do Instituto de Química, da Universidade Federal do Rio de Janeiro como parte dos requisitos necessários à obtenção do título de Mestre em Ciência de Alimentos. Aprovada por: ______________________________________________________ Presidente, Profª. Mariana Costa Monteiro, INJC/UFRJ ______________________________________________________ Profª. Maria Lúcia Mendes Lopes, INJC/UFRJ ______________________________________________________ Profª. Lourdes Maria Correa Cabral, EMPBRAPA RIO DE JANEIRO 2018 4 ACKNOLEDGEMENTS Ninguém passa por essa vida sem alguém pra dividir momentos, sorrisos ou choros. Então, se eu cheguei até aqui, foi porque jamais estive sozinha, e não poderia deixar de agradecer aqueles que estiveram comigo, fisicamente ou em pensamento. Primeiramente gostaria de agradecer aos meus pais, Claudia e Ricardo, por tudo. Pelo amor, pela amizade, pela incansável dedicação, pelos valores passados e por todo esforço pra que eu pudesse ter uma boa educação. -
Formulation Strategies to Improve Oral Bioavailability of Ellagic Acid
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 7 April 2020 doi:10.20944/preprints202004.0100.v1 Peer-reviewed version available at Appl. Sci. 2020, 10, 3353; doi:10.3390/app10103353 Review Formulation strategies to improve oral bioavailability of ellagic acid Guendalina Zuccari 1,*, Sara Baldassari 1, Giorgia Ailuno 1, Federica Turrini 1, Silvana Alfei 1, and Gabriele Caviglioli 1 1 Department of Pharmacy, Università di Genova, 16147 Genova, Italy * Correspondence: [email protected]; Tel.: +39 010 3352627 Featured Application: An updated description of pursued approaches for efficiently resolving the low bioavailability issue of ellagic acid. Abstract: Ellagic acid, a polyphenolic compound present in fruits and berries, has recently been object of extensive research for its antioxidant activity, which might be useful for the prevention and treatment of cancer, cardiovascular pathologies, and neurodegenerative disorders. Its protective role justifies numerous attempts to include it in functional food preparations and in dietary supplements not only to limit the unpleasant collateral effects of chemotherapy. However, ellagic acid use as chemopreventive agent has been debated because of its poor bioavailability associated to low solubility, limited permeability, first pass effect, and interindividual variability in gut microbial transformations. To overcome these drawbacks, various strategies for oral administration including solid dispersions, micro-nanoparticles, inclusion complexes, self- emulsifying systems, polymorphs have been proposed. Here, we have listed an updated description of pursued micro/nanotechnological approaches focusing on the fabrication processes and the features of the obtained products, as well as on the positive results yielded by in vitro and in vivo studies in comparison to the raw material. -
C-Glucosidic Ellagitannin Concentrations Variability During the Years in Syrah Wines from Languedoc Vineyard
BIO Web of Conferences 7, 02008 (2016) DOI: 10.1051/bioconf/20160702008 39th World Congress of Vine and Wine C-glucosidic ellagitannin concentrations variability during the years in Syrah wines from Languedoc vineyard Zurine˜ Rasines-Perea1,2,Remi´ Jacquet3, Michael Jourdes1,2,Stephane´ Quideau3, and Pierre-Louis Teissedre1,2,a 1 Univ. Bordeaux, ISVV, EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d’Ornon, France 2 INRA, ISVV, USC 1366 Œnologie, 33140 Villenave d’Ornon, France 3 Institut des Sciences Moleculaires´ (CNRS-UMR 5255), Institut Europeen´ de Chimie et Biologie, Universite´ de Bordeaux, 2 rue Robert Escarpit, 33607, Pessac, France Abstract. C-Glucosidic ellagitannins, which are the main polyphenolic compounds in oak heartwood, are extracted by wine during aging in oak barrels. The C-glucosidic ellagitannins were extracted and purified (> 95% pure) from Quercus robur heartwood and the hemisynthesis of acutissimins A and B, as well as that of epiacutissimins A and B were performed in an acidic organic solution to identified and quantified their concentration ranges by HPLC-UV-MS in 17 Syrah wine samples from the same cultivar area, Languedoc, same quality wood of French oak barrel, same time of oak barrel ageing (12 months) and different ageing period (years from 1999 to 2011). Unlike our first hypothesis, the linear relationship of a reduction in the total content of ellagitannins with the time spent in bottles is not visible. 1. Introduction are gradually extracted by the wine solution during barrel aging. During wine aging in oak barrels, two large families These C-glucosidic ellagitannins are continuously of molecules are extracted; non-tannin compounds (e.g., transformed through condensation, hydrolysis, and oxi- aldehydes and acids phenols, coumarins, lignin, polysac- dation reactions. -
Extraction of Ellagitannins from Oak Wood of Model Casks
Vitis 35 (4), 211-214 (1996) Extraction of ellagitannins from oak wood of model casks by 1 ) INRA-IPV, Laboratoire des Polymeres et des Techniques Physico-Chimiques, Montpellier, France 2) Charge de Recherches pour l'ONF, Laboratoire de Recherches en Sciences Forestieres de l'ENGREF, Nancy, France S u m mar y : Eight experimental model casks were constructed using wood from four oak trees and filled with a 12% ethanol solution for 200 days. The concentration of ellagitannins was subsequently measured in the solutions and in the inner and outer faces of the cask wood. Only a low proportion of the total ellagitannins was extracted from the wood, and this proportion varied significantly between both different casks and between the eight ellagitannins measured. The two most abundant ellagitannins, castalagin and vescalagin, were the least easily extracted. The concentration of ellagitannins was much lower in the solutions than expected from calculations based on the difference between the inner and outer faces of the wood. This suggests that significant degradation of ellagitannins occurs subsequent to their extraction into solution. K e y w or d s : oak wood, ellagitannins, casks, extractives. Introduction This paper examines the results of a recent trial us ing model casks where the concentration of different In the heartwood of European oak wood (Quercus tannins extracted by a 12 % ethanol solution was com robur and Q. petraea) ellagitannins make up to 10 % of pared with subsequent measurement of remaining con the dry weight. Eight different ellagitannins have been iden centrations of these tannins in the inner and outer faces tified in oak wood (MAYER et al. -
Program and Abstracts (PDF)
PSNA News Phytochemical Society of North America Sociedad Fitoquímica de América del Norte Société Phytochimique de L’Amerique du Nord Volume 46, Number 1 July 2007 From the President Norman G. Lewis The hour is rapidly approaching: The next PSNA annual meeting will be held in the Donald Danforth Plant Science Center from July 21- 25, 2007. I am delighted—and hope that everyone is—with the quite fantastic range of scientific topics to be covered. These of course reflect the remarkable scientific diversity of the PSNA membership, and the field of phytochemistry in its many forms and in its allied fields. The program for this year’s annual meeting, the short biographies of the invited speakers, and the abstracts follow the newsletter below. The progress made in restructuring some of the PSNA’s activities is also described. See you in St. Louis! 2007 PSNA Annual Meeting Venue: The Donald Danforth Plant Science Center (DDPSC) We are particularly grateful to Roger Beachy, President, DDPSC, for agreeing to have their wonderful Center serve as the venue for this year’s meeting. Conference delegates will have the added treat of being shuttled from the hotel to the DDPSC for the various technical sessions—for many, this will remind you of your early childhood days—as you will learn! Donald Danforth Plant Science Center The DDPSC was founded in 1998 as a non-profit research institute with a main focus being on improving the human condition through plant science. Since its opening in 2001, some of its important missions include basic and applied research, education and training, with goals of feeding the hungry, improving human health, preserving and renewing the environment, as well as helping address the area of renewable energy through biofuels. -
Lactone - Wikipedia
3/28/2021 Lactone - Wikipedia Lactone Lactones are cyclic carboxylic esters, containing a 1-oxacycloalkan-2-one structure (−C(=O)−O−), or analogues having unsaturation or heteroatoms replacing one or more carbon atoms of the ring.[1] Lactones are formed by intramolecular esterification of the corresponding hydroxycarboxylic acids, which takes place spontaneously when the ring that is formed is five- or six-membered. Lactones with three- or four-membered rings (α- lactones and β-lactones) are very reactive, making their isolation difficult. Special methods are normally required for the laboratory synthesis of small-ring lactones as well as those that contain rings larger than six-membered.[2] Contents Nomenclature Etymology Natural sources Synthesis Reactions Hydrolysis Reduction Aminolysis Polymerization Michael reaction Uses Flavors and fragrances Prebiotic Chemistry Plastics Examples dilactones See also References & notes Nomenclature Lactones are usually named according to the precursor acid molecule (aceto = 2 carbon atoms, propio = 3, butyro = 4, valero = 5, capro = 6, etc.), with a -lactone suffix and a Greek letter prefix that specifies the number of carbon atoms in the heterocycle — that is, the distance between the relevant -OH and the -COOH groups along said backbone. The first carbon atom after the carbon in the -COOH group on the parent compound is labelled α, the second will be labeled β, and so forth. Therefore, the prefixes also indicate Lactone nomenclature: α- the size of the lactone ring: α-lactone = 3-membered ring, β-lactone = 4-membered, γ- acetolactone, β-propiolactone, γ- lactone = 5-membered, etc. Macrocyclic lactones are known as macrolactones.[3] butyrolactone, and δ- valerolactone The other suffix used to denote a lactone is -olide, used in substance class names like butenolide, macrolide, cardenolide or bufadienolide.