Phenolics in sugar cane juice : potential degradation by hydrogen peroxide and Fenton's reagent

The presence of colour in raw sugar plays a key role in the marketing strategy of the Australian raw sugar industry. Some sugars are relatively difficult to decolourise during refining and develop colour during storage. A new approach that might result in efficient and cost-effective colour removal during the sugar manufacturing process is the use of an advanced oxidation process (AOP), known as Fenton oxidation, that is, catalytic production of hydroxyl radicals from the decomposition of hydrogen peroxide using ferrous iron. As a first step towards developing this technology, this study determined the composition of colour precursors present in the juice of cane harvested by three different methods. The methods were harvesting cane after burning, harvesting the whole crop with half of the trash extracted and harvesting the whole crop with no trash extracted. The study also investigated the degradation at pH 3, 4 and 5 of a phenolic compound, caffeic acid (3,4–dihydroxycinnamic acid), which is present in sugar cane juice, using both hydrogen peroxide and Fenton’s reagent. The results show that juice expressed from whole crop cane has significantly higher colour than juices expressed from burnt cane. However, the concentrations of phenolic acids were lower in the juices expressed from whole crop cane. The main phenolic acids present in these juices were p-coumaric, vanillic, 2,3–dihydroxybenzoic, gallic and 3,4–dihydroxybenzoic acids. The degradation of caffeic acid significantly improved using Fenton’s reagent in comparison to hydrogen peroxide alone. The Fenton oxidation was optimum at pH 5 when up to ~86 % of caffeic acid degraded within 5 min.

Phenolics in sugar cane juice : potential degradation by hydrogen peroxide and Fenton’s reagent

The presence of colour in raw sugar plays a key role in the marketing strategy of the Australian raw sugar industry. Some sugars are relatively difficult to decolourise during refining and develop colour during storage. A new approach that might result in efficient and cost-effective colour removal during the sugar manufacturing process is the use of an advanced oxidation process (AOP), known as Fenton oxidation, that is, catalytic production of hydroxyl radicals from the decomposition of hydrogen peroxide using ferrous iron. As a first step towards developing this technology, this study determined the composition of colour precursors present in the juice of cane harvested by three different methods. The methods were harvesting cane after burning, harvesting the whole crop with half of the trash extracted and harvesting the whole crop with no trash extracted. The study also investigated the degradation at pH 3, 4 and 5 of a phenolic compound, caffeic acid (3,4–dihydroxycinnamic acid), which is present in sugar cane juice, using both hydrogen peroxide and Fenton’s reagent. The results show that juice expressed from whole crop cane has significantly higher colour than juices expressed from burnt cane. However, the concentrations of phenolic acids were lower in the juices expressed from whole crop cane. The main phenolic acids present in these juices were p-coumaric, vanillic, 2,3–dihydroxybenzoic, gallic and 3,4–dihydroxybenzoic acids. The degradation of caffeic acid significantly improved using Fenton’s reagent in comparison to hydrogen peroxide alone. The Fenton oxidation was optimum at pH 5 when up to ~86% of caffeic acid degraded within 5 min.

High-anthocyanin strawberries through cultivar selection

BACKGROUND: Diets high in fruit and vegetables are known to have significant health benefits. This is in part due to the presence of phytochemicals, which possess potential protective health benefits. This study focuses on the ability of strawberries to be bred for higher anthocyanin content. This is a major contributor to the characteristic colour and nutritional value of ripe strawberries, together with phenolic acids, ascorbic acid and total antioxidant capacity. RESULTS: Anthocyanins in five commercial strawberry cultivars and three breeding lines were assessed. This led to the discovery of one breeding line (BL 2006-221) as an exceptional source of anthocyanins (approximate to 1 g kg1 fresh weight), with approximately double the levels of current commercial cultivars. Temperature was shown to influence anthocyanin extraction, with 40 degrees C being the best extraction temperature using the accelerated solvent extraction (ASE) method. Hue angle and anthocyanin concentration showed a good correlation (r2 = 0.69). CONCLUSION: The new breeding line BL 2006-221 has the potential to be used in the development of phytochemically rich strawberry cultivars. Using hue angle as a screening tool for total anthocyanin concentration and extraction of anthocyanins from strawberries by ASE at 40 degrees C would support such cultivar development. (c) 2012 Commonwealth of Australia

Development of Sample Pretreatment and Liquid Chromatographic Techniques for Antioxidative Compounds

In this study, novel methodologies for the determination of antioxidative compounds in herbs and beverages were developed. Antioxidants are compounds that can reduce, delay or inhibit oxidative events. They are a part of the human defense system and are obtained through the diet. Antioxidants are naturally present in several types of foods, e.g. in fruits, beverages, vegetables and herbs. Antioxidants can also be added to foods during manufacturing to suppress lipid oxidation and formation of free radicals under conditions of cooking or storage and to reduce the concentration of free radicals in vivo after food ingestion. There is growing interest in natural antioxidants, and effective compounds have already been identified from antioxidant classes such as carotenoids, essential oils, flavonoids and phenolic acids. The wide variety of sample matrices and analytes presents quite a challenge for the development of analytical techniques. Growing demands have been placed on sample pretreatment. In this study, three novel extraction techniques, namely supercritical fluid extraction (SFE), pressurised hot water extraction (PHWE) and dynamic sonication-assisted extraction (DSAE) were studied. SFE was used for the extraction of lycopene from tomato skins and PHWE was used in the extraction of phenolic compounds from sage. DSAE was applied to the extraction of phenolic acids from Lamiaceae herbs. In the development of extraction methodologies, the main parameters of the extraction were studied and the recoveries were compared to those achieved by conventional extraction techniques. In addition, the stability of lycopene was also followed under different storage conditions. For the separation of the antioxidative compounds in the extracts, liquid chromatographic methods (LC) were utilised. Two novel LC techniques, namely ultra performance liquid chromatography (UPLC) and comprehensive two-dimensional liquid chromatography (LCxLC) were studied and compared with conventional high performance liquid chromatography (HPLC) for the separation of antioxidants in beverages and Lamiaceae herbs. In LCxLC, the selection of LC mode, column dimensions and flow rates were studied and optimised to obtain efficient separation of the target compounds. In addition, the separation powers of HPLC, UPLC, HPLCxHPLC and HPLCxUPLC were compared. To exploit the benefits of an integrated system, in which sample preparation and final separation are performed in a closed unit, dynamic sonication-assisted extraction was coupled on-line to a liquid chromatograph via a solid-phase trap. The increased sensitivity was utilised in the extraction of phenolic acids from Lamiaceae herbs. The results were compared to those of achieved by the LCxLC system.

In praise of H2O2, the versatile ROS, and its vanadium complexes

Hydrogenperoxide (H2O2) is generated in mitochondria in aerobic cells as a minor product of electron transport, is inhibited selectively by phenolic acids (in animals) or salicylhydroxamate (in plants) and is regulated by hormones and environmental conditions. Failure to detect this activity is due to presence of H2O2-consuming reactions or inhibitors present in the reaction mixture. H2O2 has a role in metabolic regulation and signal transduction reactions. A number of enzymes and cellular activities are modified, mostly by oxidizing the protein-thiol groups, on adding H2O2 in mM concentrations. On complexing with vanadate, also occurring in traces, H2O2 forms diperoxovanadate (DPV), stable at physiological pH and resistant to degradation by catalase. DPV was found to substitute for H2O2 at concentrations orders of magnitude lower, and in presence of catalase, as a substrate for user reaction, horseradish peroxidase (HRP), and in inactivating glyceraldehyde-3-phosphate dehydrogenase. superoxide dismutase (SOD)-sensitive oxidation of NADH was found to operate as peroxovanadate cycle using traces of DPV and decameric vanadate (V-10) and reduces O-2 to peroxide (DPV in presence of free vanadate). This offers a model for respiratory burst. Diperoxovanadate reproduces several actions of H2O2 at low concentrations: enhances protein tyrosine phosphorylation, activates phospholipase D, produces smooth muscle contraction, and accelerates stress induced premature senescence (SIPS) and rounding in fibroblasts. Peroxovanadates can be useful tools in the studies on H2O2 in cellular activities and regulation.

Relationship between the allelopathic activity and molecular structure of hydroxyl derivatives of benzoic acid and their effects on cyanobacterium Microcystis aeruginosa

The antialgal activities of benzoic acid, 2-hydroxybenzoic acid (salicylic acid), 3-hydroxybenzoic acid, 4-hydroxybenzoic acid, 3,5-dihydroxybenzoic acid and 3,4,5-trihydroxybenzoic acid (gallic acid) were studied on the growth of two strains of Microcystis aeruginosa (toxic FACHB 942 and non-toxic 469). The results showed that the sequence of 50% growth inhibition concentration (ErC50) of 6- compounds for both strains of M. aeruginosa followed the same order: gallic acid > 3,5-dihydroxybenzoic acid > 4-hydroxybenzoic acid > salicylic acid > 3-hydroxybenzoic acid > benzoic acid. The position and the numbers of hydroxy groups between the hydroxy group and carboxyl influenced the antialgal effects of phenolic acids. We also investigated the joint effects of benzoic acid, 4-hydroxybenzoic acid and 3,4,5-trihydroxybenzoic acid on the growth of M. aeruginosa ( toxic FACHB 942). The mixture of phenolic allelochemicals showed the synergistic effects.

氮肥对黄瓜根际土壤线虫群落组成、结构及其多样性的影响

土壤线虫是土壤动物的主要功能类群之一，在土壤养分分解和循环中起到重要的作用。本研究通过施用两种形态氮肥，硝态氮(NO-3–N)和铵态氮(NH+4–N)，对黄瓜整个生长期内根际土壤线虫的群落组成、结构及其多样性等的影响进行了比较研究。为增进土壤健康，提高土壤质量以及合理施用氮肥提供科学的理论依据。研究结果如下： 1. 氮肥处理后，不同浓度NO-3–N处理提高了根际土壤线虫数量，而NH+4–N处理（202.5 kg N/ hm2）抑制了线虫数量的增加。线虫群落结构相对较稳定，营养类群变化不大。且少量优势科/属会对土壤线虫群落特征起着至关重要的作用。 2. 在整个生长季节内，非寄生线虫的群体动态变化与寄生线虫的群体的动态变化具有相反的变化趋势。其中，NO-3–N处理和NH+4–N处理后植物寄生线虫出现频率的变化趋势相近，都是由高到低；非植物寄生线虫出现频率的变化趋势则都是由低到高。这说明非植物寄生线虫数量增长和空间占位对植物寄生线虫群体有一定的抑制作用。另外，也反映了适量氮肥在一定程度上能够减轻植物寄生线虫对黄瓜的危害。 3. 由多样性指数变化可知，NO-3–N和NH+4–N在低肥（67.5 kg N/hm2）和高肥（202.5 kg N/hm2）处理较中肥（135.0 kg N/hm2）处理，更不利于提高土壤线虫多样性地提高和线虫群落的稳定性。中肥不同形态氮肥处理与对照相比，H´指数在初花期和结果期显著增加了土壤线虫的H´指数，说明施入两种形态的氮肥能够提高线虫生物多样性程度。NH+4–N处理在初花期和结果期显著降低了土壤线虫种类的丰富性。土壤线虫生物多样性变化中，H´和SR指数在一定程度上能够反映施用无机氮肥对土壤线虫的多样性的影响，而J指数和λ指数效果不明显。NO-3–N和NH+4–N处理相比较，NO-3–N处理对黄瓜土壤线虫的多样性指数影响更大，促进了土壤线虫群体的多样化和种类的丰富度，更有利于提高土壤线虫的多样性，增加其稳定性。这些结果表明适量无机氮肥特别是NO-3–N的施用对黄瓜土壤线虫的生物多样性有一定的维护和提高作用。 4. 线虫数量与土壤质量指标的相关分析表明：线虫数量与有关土壤理化生指标，如土壤NO-3–N、NH+4–N、有机质含量等的正相关程度高，与总酚含量等显著负相关；与根际土壤微生物，细菌、真菌、放线菌数量等呈显著正相关。另外，线虫数量与土壤含水量未表现出显著相关关系。 Nematodes play a major role in decomposition and nutrient cycling in soil. Nematode community analyses are useful in assessing soil ecosystem status and function. The effects of two forms of mineral nitrogenous fertilizers (NO-3–N and NH+4–N) on nematode community composition, structure and diversity in rhizosphere of cucumber were investigated during different growing seasons of cucumber. Systematically research of effects of nitrogenous fertilizers could help to obtain better undstanding of a healthy soil and using nitrogenous fertilizers in reason. The main results are as follows: 1. The total numbers of nematode were more abundant in NH+4–N treatments than other teatments. However, NH+4–N teatment（202.5 kg N/hm2）dramatically inhibited it. All the tropic groups in the soil nematode communities were stable, and the dominant family or genus had an important function in the nematode community structure. 2. There was similar trend of the frequency of plant parasitic nematodes between NO-3–N and NH+4–N treatment, the similar trend of the frequency of non-plant parasitic nematodes was also found. But the frequency of plant parasitic nematodes exhibited a contrary trend to that of plant parasitic nematodes after different nitrogenous fertilizer treatments. The results showed that the increasing trend of the frequency and the niche of non-plant parasitic nematodes inhibited the plant parasitic nematodes, and indicated that right chemical fertilizers dosage could abate plant parasitic nematodes harm to cucumber. 3. The changes of the biodiversity index showed that the nitrogen treatment（135.0 kg N/hm2）promoted the stabilization of soil nematode diversity than other nitrogen treatments(67.5 kg N/hm2 and 202.5 kg N/hm2). In the treatment（135.0 kg N/hm2）,The changes in nematode diversity between the control plots and treated plots were compared by the biodiversity index (H´, J, SR, λ). Among these tested index, H´ and SR were effective in reflecting the effects of different nitrogenous fertilizers on the diversity of soil nematodes. In comparison with the NH+4–N treatment, the NO-3–N treatment promoted the stabilization of soil nematode diversity. 4. Correlation coefficients between nematode abundance and soil quality indices indicated that the total numbers of nematode were affected positively by NO-3–N, NH+4–N and the organic matter, and negatively by total phenolic acids; the total num- bers of nematode had positive correlation with bacteria, fungi and actinomycetes nu- mbers. Soil water contents had only a weak negative influence on it.

Novel ingredients from brewers' spent grain - bioactivity in cell culture model systems and bioactivity retention in fortified food products

Functional food ingredients, with scientifically proven and validated bioactive effects, present an effective means of inferring physiological health benefits to consumers to reduce the risk of certain diseases. The search for novel bioactive compounds for incorporation into functional foods is particularly active, with brewers’ spent grain (BSG, a brewing industry co-product) representing a unique source of potentially bioactive compounds. The DNA protective, antioxidant and immunomodulatory effects of phenolic extracts from both pale (P1 - P4) and black (B1 – B4) BSG were examined. Black BSG extracts significantly (P < 0.05) protected against DNA damage induced by hydrogen peroxide (H2O2) and extracts with the highest total phenolic content (TPC) protected against 3-morpholinosydnonimine hydrochloride (SIN-1)-induced oxidative DNA damage, measured by the comet assay. Cellular antioxidant activity assays were used to measured antioxidant potential in the U937 cell line. Extracts P1 – P3 and B2 - B4 demonstrated significant (P < 0.05) antioxidant activity, measured by the superoxide dismutase (SOD) activity, catalase (CAT) activity and gluatathione (GSH) content assays. Phenolic extracts P2 and P3 from pale BSG possess anti-inflammatory activity measured in concanavalin-A (conA) stimulated Jurkat T cells by an enzyme-linked immunosorbent assay (ELISA); significantly (P < 0.05) reducing production of interleukin-2 (IL-2), interleukin-4 (IL-4, P2 only), interleukin-10 (IL-10) and interferon-γ (IFN-γ). Black BSG phenolic extracts did not exhibit anti-inflammatory effects in vitro. Hydroxycinnamic acids (HA) have previously been shown to be the phenolic acids present at highest concentration in BSG; therefore the HA profile of the phenolic extracts used in this research, the original barley (before brewing) and whole BSG was characterised and quantified using high performance liquid chromatography (HPLC). The concentration of HA present in the samples was in the order of ferulic acid (FA) > p-coumaric acid (p-CA) derivatives > FA derivatives > p-CA > caffeic acid (CA) > CA derivatives. Results suggested that brewing and roasting decreased the HA content. Protein hydrolysates from BSG were also screened for their antioxidant and anti-inflammatory potential. A total of 34 BSG protein samples were tested. Initial analyses of samples A – J found the protein samples did not exert DNA protective effects (except hydrolysate H) or antioxidant effects by the comet and SOD assays, respectively. Samples D, E, F and J selectively reduced IFN-γ production (P < 0.05) in Jurkat T cells, measured using enzyme linked immunosorbent assay (ELISA). Further testing of hydrolysates K – W, including fractionated hydrolysates with molecular weight < 3, < 5 and > 5 kDa, found that higher molecular weight (> 5 kDa) and unfractionated hydrolysates demonstrate greatest anti-inflammatory effects, while fractionated hydrolysates were also shown to have antioxidant activity, by the SOD activity assay. A commercially available yogurt drink (Actimel) and snack-bar and chocolate-drink formulations were fortified with the most bioactive phenolic and protein samples – P2, B2, W, W < 3 kDa, W < 5 kDa, W > 5 kDa. All fortified foods were subjected to a simulated gastrointestinal in vitro digestion procedure and bioactivity retention in the digestates was determined using the comet and ELISA assays. Yogurt fortified with B2 digestate significantly (P < 0.05) protected against H2O2-induced DNA damage in Caco-2 cells. Greatest immunomodulatory activity was demonstrated by the snack-bar formulation, significantly (P < 0.05) reducing IFN-γ production in con-A stimulated Jurkat T cells. Hydrolysate W significantly (P < 0.05) increased the IFN-γ reducing capacity of the snack-bar. Addition of fractionated hydrolysate W < 3 kDa and W < 5 kDa to yogurt also reduced IL-2 production to a greater extent than the unfortified yogurt (P < 0.05).

Epilobium parviflorum Schreb. - in vitro study of biological action

Epilobium parviflorum Schreb. (Onagraceae) is used for the treatment of benign prostatic hyperplasia (BPH), which is regarded as an endocrine disorder caused by age-related hormone imbalance and increased oxidative damage [1,2,3]. Epilobium can moderate the obstructive and the irritative symptoms of BPH [1] but its biological action is not entirely identified. E. parviflorum is rich in phytosterols, flavonoids (myricetin, quercetin, kaempferol and their glycosides), phenolic acids, catechins, ellagi- and gallotannins [4]. The potential biological effects of Epilobium parviflorum Schreb. have been investigated, in respect to its antioxidant, anti-inflammatory, enzyme-inhibitory and anti-androgenic effect. The whole-plant water extract showed higher antioxidant effect (IC50=1.65±0.05µg/mL) in DPPH assay than Trolox or ascorbic acid and inhibited the lipid peroxidation examined in TBA assay (IC50=2.31±0.18mg/mL). In concentrations 0.20-15.00µg/mL the extract possessed a protective effect comparable to catalase enzyme (2500 IU/mL), against oxidative damage generated on fibroblast cells. The examination of the COX-inhibitory effect showed that E. parviflorum had an anti-inflammatory effect (IC50=1.38±0.08µg/mL). Investigation of steroid receptor binding ability and the aromatase enzyme-inhibition showed negative results in the concentration range examined.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region.

Effect of storage on physical-chemical properties and phenolics of sweet cherry from São Julião region. A.C. Agulheiro-Santos1, F. Vieira1, D. Gonzalez2, M. Lozano2, V. Palma1, A.E. Rato1 1Universidade de Évora. Instituto de Ciências Agrárias e Ambientais Mediterrânica (ICAAM). 7000 Évora, Portugal. 2Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX). Ctra. San Vicente. Finca Santa Engracia. 06071 Badajoz, Spain. Worldwide the consumption of fruit and vegetables is increasing due to the dietary guidelines recommended by nutritionist. Because of their high content on phenols, vitamins, mineral and antioxidants, berry fruits are consumed not only in fresh forms but also as processed and derivative products such as juices, yogurts, jellies and dried fruits. As a high consumed red fruit, sweet cherry has been the focus on some studies, mainly regarding bioactive compounds content. “Sweetheart” cherries from São Julião region (Alentejo, Portugal) from two different production campaigns were kept in different storage conditions in order to evaluate both the environmental and storage effect on some physical-chemical properties and phenolics. Cold conditions - Cold (1 ºC, 95% RH) and modified atmosphere - MA (1 ºC, 95% RH with micro-perforated bags of Pplus®, Sidlaw Packaging, Bristol, UK) were tested. In order to establish the appropriate storage conditions, individual phenolic acids and physical-chemical properties were analysed during two consecutive years. Results show a general decrease on phenolic compounds content between cherries from both years. It is also observed that MA conditions do not affect significantly both phenolics and physical-chemical parameters when compared with Cold conditions. Additionally, it is observed similar behaviour on Cold and MA sweet cherries regarding its pH, total soluble solids content (TSS), titratable acidity (TA) and colour and individual phenols during storage time. Concluding, these results show, as expected, changes between cultivars which may be correlated with the environmental conditions on different years. Keywords: sweet cherry, postharvest, phenols, physical-chemical, storage conditions.

Characterization of bioactive compounds of dealcoholized wine: valuation of distillation process

O vinho tinto é uma importante fonte de compostos fenólicos com atividade antioxidante e que estão relacionados com a prevenção de doenças cardiovasculares e cancro. Estes compostos são um sub-produto do processo de destilação vínica utilizado para produzir aguardente necessária para a produção de Vinho do Porto. Esta tese tem como objetivo valorizar os compostos fenólicos resultantes das destilarias de vinho, através do estudo da sua composição, das interações com o material polimérico do vinho, da sua estabilidade durante o armazenamento e avaliação dos seus potenciais efeitos biológicos in vitro. Isto irá permitir definir aplicações para estes compostos como ingredientes alimentares com propriedades funcionais. Dois vinhos tintos (RW1 e RW2) foram utilizados como fonte de compostos fenólicos. A fim de estudar estes compostos, cada vinho foi evaporado à pressão atmosférica, permitindo obter o respetivo vinho desalcolizado (DW1 e DW2). Os polissacarídeos e compostos fenólicos presentes nos vinhos desalcolizados foram fracionados por extração em fase sólida utilizando cartuchos C18 sep-pak. A fração hidrofóbica, rica em compostos fenólicos, foi separada em frações ricas em ácidos fenólicos, em procianidinas e em antocianinas, as quais foram usadas para avaliar a sua contribuição para a atividade antioxidante total e caracterização fenólica detalhada dos DW. Foram obtidas quantidades comparáveis de compostos fenólicos totais (1.3 g/L para RW1 e DW1, e 3.1 para RW2 e DW2), de taninos (1.2 g/L para RW1 e DW1 e 1.6 para RW2 e DW2) e de antocianinas (0.24 g/L para RW1 e DW1 e 0.41 para RW2 e DW2) para os vinhos e para os respetivos vinhos desalcolizados. A determinação da atividade antioxidante de RW e DW pelos métodos do DPPH e ABTS também originou valores semelhantes, permitindo inferir que o processo de destilação realizado não promoveu uma perda relevante de compostos fenólicos. A atividade antioxidante total de vinho deveu-se essencialmente à fração rica em antocianinas. Os dois DW foram dialisados para se obter o material polimérico dos vinhos (WPM1 e WPM2). O WPM1 e WPM2 apresentavam 1.1 e 1.3 g/L de material sólido, respetivamente. O WPM (WPM1 e WPM2) era composto por polissacarídeos (31 e 36%), proteínas (10 e 12%) e também por compostos fenólicos (32 e 43%). A análise de açúcares mostrou que as manoproteínas e as arabinogalactanas eram os principais polissacarídeos presentes. A extração do WPM com metanol deu origem a um material insolúvel em metanol (PMi) e a uma fração solúvel em metanol, que continuava a conter hidratos de carbono e compostos fenólicos, mostrando uma forte interação entre estes compostos. Para determinar a energia de ativação (Ea) da libertação dos compostos fenólicos de fracções de material polimérico do vinho, foram realizadas diálises do DW, WPM e PMi, utilizando-se quatro concentrações diferentes, a cinco temperaturas (5-40 °C). O valor da Ea foi 25 para o WPM e 61 kJ/mol para o PMi, mostrando que os compostos fenólicos do vinho podem estar associados de forma diferente à matriz polimérica e que uma fração pode estar, ainda, fortemente associada a esta matriz. A fim de avaliar a possível existência de interações seletivas com os compostos fenólicos, o WPM foi fracionado, permitindo a obtenção de uma fração rica em manoproteínas (MP), através de uma cromatografia de afinidade com concanavalina A e 3 frações ricas em arabinogalactanas (AG0, AG1 e AG2) obtidas por cromatografia de troca aniónica. Foi avaliada a difusão de nove antocianinas monoméricas através de uma membrana de diálise, em presença do WPM, e das frações ricas em MP e em AG. A diálise dos compostos fenólicos livres do vinho foi realizada como ensaio em branco. Todas as frações poliméricas mostraram capacidade para reter as antocianinas, embora em diferente extensão. Foi observada uma capacidade de retenção maior para as antocianinas acilglucosiladas do que para as antocianinas glucosiladas. A fração rica em AG teve uma maior contribuição para a capacidade de retenção das antocianinas pelo material polimérico vinho do que a fração rica em MP, principalmente quando as antocianinas estavam acetiladas. Com o objetivo de estudar formas para preservar, a longo prazo, as propriedades antioxidantes dos compostos fenólicos, o extrato de compostos fenólicos (PCE), em pó, foi armazenado em diferentes condições de luz e atmosfera, à temperatura ambiente durante 1 ano. Observou-se que o PCE armazenado no escuro, dentro de um exsicador sob atmosfera de azoto, preservou 95% da atividade antioxidante inicial. Também foram avaliadas as melhores condições para preservar as antocianinas quando em solução, armazenadas a duas temperaturas (5 e 30 ºC) durante 3 meses. A adição de 0.5 g/L de uma fração rica em polissacarídeos a um vinho armazenado a 30 ºC promoveu a proteção das antocianinas, especialmente das antocianinas cumaroiladas. Os potenciais efeitos biológicos dos compostos fenólicos foram avaliados em diferentes sistemas celulares in vitro utilizando as seguintes frações: WPM, WPS (polissacarídeos do vinho), WPC (compostos fenólicos do vinho), PA-E (fração rica em ácidos fenólicos), PR-E (fração rica em procianidinas) e APP-E (fração rica em antocianinas e procianidinas poliméricas). Foi observada uma maior viabilidade celular quando as células do carcinoma do cólon HT-29 foram expostas a dois agentes oxidantes (radiação UV e H2O2) em presença das frações PR-E e APP-E. Além disso, os extratos WPS, WPC, PR-E e APP-E mostraram propriedades anti-inflamatórias, avaliadas pela inibição da produção de NO por células de macrófagos RAW264.7, sendo o extrato APP-E (0.19 mg/mL) o que exibiu a maior capacidade anti-inflamatória. A fim de elucidar as propriedades antioxidantes dos extratos do vinho em células humanas, os glóbulos vermelhos (RBC) foram selecionados como um modelo metabolicamente simples. Os extratos WPM, WPS, WPC, PR-E, e APP-E mostraram efeito anti-hemolítico para a hemólise dos RBC provocada pelo peróxido de hidrogénio (H2O2) e pelo di-hidrocloreto de 2,2'-azo-bis(2-diaminopropano) (AAPH). Os resultados obtidos permitem concluir que o processo de desalcoolização dos vinhos à pressão atmosférica, preservou as principais características antioxidantes dos compostos fenólicos. Estes compostos podem contribuir para a defesa das células contra agentes oxidantes, nomeadamente por terem um potencial de atividades anti-inflamatória e anti-hemolítica, promovendo a viabilidade celular. A interação dos compostos fenólicos do vinho com o material polimérico permite inferir uma dosagem contínua e gradual das antocianinas vinho tinto após a sua ingestão, contribuindo para um período mais longo da sua exposição e, como consequência, dos seus potenciais benefícios para a saúde.

Antioxidant properties and phenol content of Portulaca oleracea L. leaf, stems and flowers infusions: health benefits

Dissertação de mest., Ciências Biomédicas, Departamento de Ciências Biomédicas e Medicina, Univ. do Algarve, 2011

Localization and expression of EDS5H a homologue of the SA transporter EDS5.

BACKGROUND: An important signal transduction pathway in plant defence depends on the accumulation of salicylic acid (SA). SA is produced in chloroplasts and the multidrug and toxin extrusion transporter ENHANCED DISEASE SUSCEPTIBILITY5 (EDS5; At4g39030) is necessary for the accumulation of SA after pathogen and abiotic stress. EDS5 is localized at the chloroplast and functions in transporting SA from the chloroplast to the cytoplasm. EDS5 has a homologue called EDS5H (EDS5 HOMOLOGUE; At2g21340) but its relationship to EDS5 has not been described and its function is not known. RESULTS: EDS5H exhibits about 72% similarity and 59% identity to EDS5. In contrast to EDS5 that is induced after pathogen inoculation, EDS5H was constitutively expressed in all green tissues, independently of pathogen infection. Both transporters are located at the envelope of the chloroplast, the compartment of SA biosynthesis. EDS5H is not involved with the accumulation of SA after inoculation with a pathogen or exposure to UV stress. A phylogenetic analysis supports the hypothesis that EDS5H may be an H(+)/organic acid antiporter like EDS5. CONCLUSIONS: The data based on genetic and molecular studies indicate that EDS5H despite its homology to EDS5 does not contribute to pathogen-induced SA accumulation like EDS5. EDS5H most likely transports related substances such as for example phenolic acids, but unlikely SA.

Synthesis of 4-hydroxycinnamic amides of di-, tri-, and tetraamines : potential insect toxins /

The monoconjugates of phenolic acids (i.e. coumaric acid) with polyamines such as spermidine and spermine are strikingly similar to some toxins from spiders and predatory wasps. Many plants contain phenolic acid polyamine conjugates and there is some reliable information supporting their roles as plant defense chemicals. Eleven monoacylated compounds of diamines, triamines, tetraamines and oxa-polyamine amines were prepared in three to seven steps: 22, 23, 24, 25, 26, 27, 28, 29, 30, 31 and 32. The synthesis proceeds through stepwise construction of the polyamine backbone (as in 62 and 72), followed by protection and deprotection steps of the amino functions. Desymmetrization of readily available and prepared symmetrical polyamines is a key step in the synthesis. The protecting groups employed were tert-butoxycarbonyl (BOC) and trifluoroacetyl (TFA) group which were removed under different conditions: acid and base respectively. Deprotection and refunctionalization of the polyamine reagent demonstrated the versatility of these systems for N-acylation.

Champagne wine polyphenols protect primary cortical neurons against peroxynitrite-induced injury

White wines are generally low in polyphenol content as compared to red wines. However, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study, we have investigated the potential neuroprotective effects of Champagne wine extracts, and individual phenolics present in these extracts, against peroxynitrite-induced injury. Organic and aqueous Champagne wine extracts exhibited potent neuroprotective activity against peroxynitrite-induced injury at low concentrations (0.1 mu g/mL). This protection appeared to be in part due to the cellular actions of individual components found in the organic extracts, notably tyrosol, caffeic acid, and gallic acid. These phenolics were observed to exert potent neuroprotection at concentrations between 0.1 and 10 mu M. Together, these data suggest that polyphenols present in Champagne wine may induce a neuroprotective effect against oxidative neuronal injury.