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You searched for: Subject "procyanidins" Remove constraint Subject: "procyanidins"
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1. Structure determination and formation mechanism of procyanidin B2 oxidation products

Author:
Yudai Suwa; Emiko Yanase
Source:
Tetrahedron 2022 v.117-118 pp. 132838
ISSN:
0040-4020
Subject:
procyanidins,   etc   ; catechol oxidase; oxidation;     Show all 3 Subjects
Abstract:
... Procyanidins B2 and B1 were chemically oxidized to clarify the chemical changes in procyanidins upon oxidation. Four compounds were structurally determined and could be produced using different oxidation methods, including enzymatic oxidation with polyphenol oxidase. In the case of procyanidin B2, the different ratios of oxidized products formed in water compared with organic solvents are attribut ...
DOI:
10.1016/j.tet.2022.132838

2. UHPLC-Q-Orbitrap /MS2 identification of (+)-Catechin oxidation reaction dimeric products in red wines and grape seed extracts

Author:
Stacy Deshaies; Nicolas Sommerer; François Garcia; Laetitia Mouls; Cédric Saucier
Source:
Food chemistry 2022 v.382 pp. 132505
ISSN:
0308-8146
Subject:
procyanidins,   etc   ; food chemistry; grape seeds; grapes; oxidation;     Show all 5 Subjects
Abstract:
... B-type procyanidin dimers and (+)-catechin dimeric oxidation products were analyzed in grape seed extracts and red wines (UHPLC-Q-Orbitrap MS). The different dimers had different fragmentation patterns according to their interflavan linkage position. Oxidation dimeric compounds had a specific fragment ion at m/z 393, missing for B-Type dimers fragmentations. A fragment ion at m/z 291 occurred and ...
DOI:
10.1016/j.foodchem.2022.132505

3. Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking

Author:
Li Zhao; Xiue Jin; Yubing Li; Yue Yu; Langzhi He; Rui Liu
Source:
Food research international 2022 v.155 pp. 111068
ISSN:
0963-9969
Subject:
procyanidins,   etc   ; amino acids; food research; glycation; polymerization;     Show all 5 Subjects
Abstract:
... Non-enzymatic glycation of proteins can produce advanced glycation end products (AGEs) and important intermediates (α-dicarbonyl compounds such as methylglyoxal), which have potential health risks due to their association with diabetes complications. Therefore, it is of great significance to search for effective inhibitors on protein glycation. In this study, the anti-glycation potential of differ ...
DOI:
10.1016/j.foodres.2022.111068

4. Facile preparation of antibacterial hydrogel with multi-functions based on carboxymethyl chitosan and oligomeric procyanidin

Author:
Yuanmeng He; Shen Guo; Rong Chang; Dan Zhang; Yikun Ren; Fangxia Guan; Minghao Yao
Source:
RSC advances 2022 v.12 no.32 pp. 20897-20905
ISSN:
2046-2069
Subject:
procyanidins,   etc   ; antibacterial properties; antibiotics; chitosan; health services; hydrogels; hydrogen;     Show all 7 Subjects
Abstract:
... Hydrogel-based antibacterial materials with multi-functions are of great significance for healthcare. Herein, a facile and one-step method was developed to fabricate an injectable hydrogel (named CMCS/OPC hydrogel) based on carboxymethyl chitosan (CMCS) and oligomeric procyanidin (OPC). In this hydrogel system, OPC serves as the dynamic crosslinker to bridge CMCS macromolecules mainly through dyna ...
DOI:
10.1039/d2ra04049b

5. Evolution of main polyphenolics during cidermaking

Author:
Andoni Zuriarrain-Ocio; Juan Zuriarrain; Oier Etxebeste; María Teresa Dueñas; Iñaki Berregi
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.167 pp. 113798
ISSN:
0023-6438
Subject:
procyanidins,   etc   ; alcoholic fermentation; apples; chlorogenic acid; cultivars; evolution; phloridzin; Spain;     Show all 8 Subjects
Abstract:
... This work reports the evolution of polyphenolic compounds content during the cidermaking process in the Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from the Basque Country. Monovarietal musts were used to cover a wide range of polyphenolic content and to introduce variability. These ...
DOI:
10.1016/j.lwt.2022.113798

6. Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.)

Author:
Cinthya Nathaly Quiroz-Reyes; Miguel Ángel Aguilar-Méndez
Source:
Innovative food science & emerging technologies 2022 v.80 pp. 103095
ISSN:
1466-8564
Subject:
procyanidins,   etc   ; Theobroma cacao; chemical composition; epicatechin; food science; proanthocyanidins; sonication; ultrasonics;     Show all 8 Subjects
Abstract:
... In this study, the effect of continuous assisted extraction (CUAE) and pulsed ultrasound assisted extraction (PUAE) of phenolic compounds from cocoa beans was evaluated. Frequency (25/45 kHz) and extraction time (15/30 min) were varied. Phenolic acids were identified as catechin-(+), epicatechin-(+), procyanidin B1 and procyanidin B2 were quantified on each extract by HPLC-DAD. Then, total phenoli ...
DOI:
10.1016/j.ifset.2022.103095

7. Phenolic profiling in ten apricot clones using an efficient method (Thioacidolysis-UFLC) and determination of their antioxidant potential

Author:
Jamal Ayour; Jean-Marc Audergon; Catherine M.G.C. Renard; Mohamed Benichou; Carine Le Bourvellec
Source:
Food bioscience 2022 v.49 pp. 101880
ISSN:
2212-4292
Subject:
procyanidins,   etc   ; antioxidant activity; antioxidants; apricots; color; evolution; flavanols; fruit color; genotype;     Show all 9 Subjects
Abstract:
... The polyphenols of ten Moroccan apricot clones were analyzed using a Thioacidolysis-UFLC combination technology in order to evaluate their evolution pattern and their contribution to antioxidant activity during ripening. Procyanidins were the predominant polyphenol class with concentrations varied from 30 to 1091 mg kg⁻¹ in M1 (commercial stage) and from 398 to 1411 mg kg⁻¹ in M2 (consumption stag ...
DOI:
10.1016/j.fbio.2022.101880

8. Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on HT-29 cells

Author:
Francisco J. Blancas-Benitez; Jara Pérez-Jiménez; J. Adriana Sañudo-Barajas; Nuria E. Rocha-Guzmán; Gustavo A. González-Aguilar; Juscelino Tovar; Sonia G. Sáyago-Ayerdi
Source:
Food bioscience 2022 v.46 pp. 101566
ISSN:
2212-4292
Subject:
procyanidins,   etc   ; butyric acid; fermentation; fruits; gallic acid; guavas; neoplasm cells; quercetin; raffinose;     Show all 9 Subjects
Abstract:
... Guava fruit is rich in phenolic compounds (PCs), whose metabolic fate has not been explored. Non-digestible carbohydrates and PCs in whole guava (WG) and seedless guava (SG) were submitted to an in vitro colonic fermentation, followed by evaluation of the anti-proliferative activity of the fermentation extracts in HT-29 cancer cell lines. The main PCs in both samples were (+)-gallocatechin and gal ...
DOI:
10.1016/j.fbio.2022.101566

9. The inhibitory efficacy of procyanidin on soil denitrification varies with N fertilizer type applied

Author:
Mujun Ye; Wanning Zheng; Chang Yin; Xiaoping Fan; Hao Chen; Zixiang Gao; Yuhua Zhao; Yongchao Liang
Source:
Science of the total environment 2022 v.806 pp. 150588
ISSN:
0048-9697
Subject:
procyanidins,   etc   ; Fallopia; denitrification; denitrifying microorganisms; environment; nitrate reductase; nitrogen; nitrogen fertilizers; soil;     Show all 9 Subjects
Abstract:
... Denitrification is a major process of the nitrogen (N) cycle by converting nitrate (NO₃⁻) back to gaseous nitrogen (N₂), which leads to massive losses of N, including fertilizer N, from agricultural systems. One mitigation strategy for these N losses involves denitrification inhibition by plant-derived biological denitrification inhibitors (BDIs). Procyanidin was recently identified as a new class ...
DOI:
10.1016/j.scitotenv.2021.150588

10. Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice

Author:
Justyna Szczepańska; Francisco J. Barba; Sylwia Skąpska; Krystian Marszałek
Source:
Food chemistry 2022 v.384 pp. 132439
ISSN:
0308-8146
Subject:
procyanidins,   etc   ; apple juice; catechol oxidase; color; enzyme activity; food chemistry; glucose; phloridzin; polymerization;     Show all 9 Subjects
Abstract:
... The purpose of the study was to assess the effect of static and multi-pulsed high pressure processing (HPP) (300–600 MPa, 5–15 min) on the changes in the polyphenolic profile, polyphenoloxidase (PPO) and peroxidise (POD) activities and colour of apple juice. Content of (-)-epicatechin, procyanidin B2, phloretin isomers and phloridzin was detected using Triple-TOF-LC-MS/MS analysis. After HPP treat ...
DOI:
10.1016/j.foodchem.2022.132439

11. Foliar application of procyanidins enhanced the biosynthesis of 2-acetyl-1-pyrroline in aromatic rice (Oryza sativa L.)

Author:
Haowen Luo; Meiyang Duan; Pipeng Xing; Huifang Xie; Xiangru Tang
Source:
BMC plant biology 2022 v.22 no.1 pp. 376
ISSN:
1471-2229
Subject:
procyanidins,   etc   ; Oryza sativa; biosynthesis; foliar application; odors; plant biology; plant height; proline; rice;     Show all 9 Subjects
Abstract:
... BACKGROUND: Procyanidins is a polyphenolic compound with multiple properties. However, the application of exogenous procyanidins in crops has not been reported. Aromatic rice is a high-quality rice with a special aroma and popular with consumers. The 2-acetyl-1-pyrroline (2-AP) is a key compound of aromatic rice aroma. In the current study, aromatic rice plants were sprayed with procyanidins solut ...
DOI:
10.1186/s12870-022-03775-7

12. Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil

Author:
Carlos Artur Nascimento Alves; Aline Camarão Telles Biasoto; Luís Henrique Pereira de Sá Torres; Luiz Cláudio Corrêa; Patrícia Coelho de Souza Leão; Ana Paula André Barros; Lucicléia Barros de Vasconcelos
Source:
Journal of food science and technology 2022 v.59 no.9 pp. 3578-3590
ISSN:
0022-1155
Subject:
procyanidins,   etc   ; Vitis vinifera; antioxidant activity; chlorogenic acid; color; cultivars; grapes; maceration; tropics; winemaking; Brazil;     Show all 11 Subjects
Abstract:
... Tannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still commercially underexplored in the Sub-middle São Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle São Francisco Valley (SSFV), B ...
DOI:
10.1007/s13197-022-05363-x

13. Apple polyphenols exhibits chondroprotective changes of synovium and prevents knee osteoarthritis

Author:
Marina Kobayashi; Seiyu Harada; Naoki Fujimoto; Yoshihiro Nomura
Source:
Biochemical and biophysical research communications 2022 v.614 pp. 120-124
ISSN:
0006-291X
Subject:
procyanidins,   etc   ; antioxidants; blood serum; cell proliferation; hyaluronic acid; inflammation; metalloproteinases; osteoarthritis; oxidative stress; research;     Show all 10 Subjects
Abstract:
... Apple polyphenols (AP) have strong antioxidant and anti-inflammatory properties. We examined the effects of AP on the progression of osteoarthritis (OA) AP was administered to surgically-induced OA model rats for 4 or 8 weeks. This treatment suppressed inflammation and oxidative stress in the synovium, resulting in a decrease in the OA severity score, and the expression of tumor necrosis factor (T ...
DOI:
10.1016/j.bbrc.2022.05.016

14. Investigation of binding interaction between bovine α-lactalbumin and procyanidin B2 by spectroscopic methods and molecular docking

Author:
Yuting Fan; Qingyu He; Chao Gan; Zhen Wen; Jiang Yi
Source:
Food chemistry 2022 v.384 pp. 132509
ISSN:
0308-8146
Subject:
procyanidins,   etc   ; calorimetry; cattle; dietary supplements; fluorescence; food chemistry; heat production; hydrogen; hydrophilicity; hydrophobicity; nanocarriers;     Show all 11 Subjects
Abstract:
... The interactions between bovine α-lactalbumin and procyanidin B2 were fully investigated by spectroscopic methods and molecular docking. This study hypothesized that ALA could spontaneously interact with procyanidin B2 to form protein-based complex delivery carrier. Far UV CD and FTIR data demonstrated ALA’s secondary structures were altered and intrinsic fluorescence quenching suggested ALA confo ...
DOI:
10.1016/j.foodchem.2022.132509

15. Browning susceptibility of new hybrids of yam (Dioscorea alata) as related to their total phenolic content and their phenolic profile determined using LC-UV-MS

Author:
Dominique Rinaldo; Hélène Sotin; Dalila Pétro; Gildas Le-Bail; Sylvain Guyot
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.162 pp. 113410
ISSN:
0023-6438
Subject:
procyanidins,   etc   ; Dioscorea alata; anthracnose; catechin; catechol oxidase; cultivars; mass spectrometry; polymerization; yams; French West Indies;     Show all 10 Subjects
Abstract:
... In the French West Indies, to cope with the yam disease anthracnose, new hybrids were selected for their resistance to this disease. However, some of them have quality flaws. The new hybrids of Dioscorea alata exhibited contrasted susceptibility to browning in relation to their total phenolic content (r = 0.91). The detailed polyphenol profiles of “INRA15”, highly susceptible to browning, and of “ ...
DOI:
10.1016/j.lwt.2022.113410

16. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

Author:
Zisheng Han; Mingchun Wen; Haiwei Zhang; Liang Zhang; Xiaochun Wan; Chi-Tang Ho
Source:
Food chemistry 2022 v.374 pp. 131796
ISSN:
0308-8146
Subject:
procyanidins,   etc   ; astringency; bitterness; flavonoids; food chemistry; glucose; glycosides; green tea; metabolomics; sensory evaluation; taste sensitivity;     Show all 11 Subjects
Abstract:
... Six grades of Huangshan Maofeng (HSMF) green tea were studied by LC-MS based metabolomics combined with sensory evaluation on bitterness, astringency and sweet aftertaste. Although there was no significant correlation (p > 0.05) between tea grades and the contents of total polyphenols and flavonoids, non-targeted metabolomics revealed that all grades of tea could be classified into two groups, gro ...
DOI:
10.1016/j.foodchem.2021.131796

17. Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

Author:
Dorota Gumul; Rafal Ziobro; Marek Kruczek; Justyna Rosicka-Kaczmarek
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
procyanidins,   etc   ; antioxidant activity; apples; catechin; corn; dietary fiber; epicatechin; extrusion; fruits; health promotion; phloridzin; wastes;     Show all 12 Subjects
Abstract:
... Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic ( ...
DOI:
10.1155/2022/7341118

18. Characterization of a pericarp browning related LACCASE 14-4 from longan fruit with a focus on (epi)catechin oxidative polymerization

Author:
Bin Liu; Qiunan Zhu; Xianfang Zhou; Xuelian Zhang; Zhaoxia Dang; Shuxing Liang; Ganting Li; Zhaoqi Zhang; Fang Fang; Xuequn Pang
Source:
Postharvest biology and technology 2022 v.185 pp. 111802
ISSN:
0925-5214
Subject:
procyanidins,   etc   ; amino acid sequences; catechin; catechol oxidase; endoplasmic reticulum; hybridization; laccase; longans; mesocarp; polymerization; technology; tobacco;     Show all 12 Subjects
Abstract:
... Polyphenol oxidase (PPO) has long been considered as the key enzyme responsible for the pericarp browning of longan fruit after harvest. However, due to the overlapping substrate ranges of PPOs and laccases, the contribution of laccases in longan pericarp browning is unclear. In this study, we found that the contents of flavan-3-ols and procyanidin A2/B2 in longan pericarp decreased during brownin ...
DOI:
10.1016/j.postharvbio.2021.111802

19. Facile synthesis of food-grade and size-controlled nanocarriers based on self-assembly of procyanidins and phycocyanin

Author:
Shanshan Tie; Siyuan Xiang; Yannan Chen; Fengzhi Qiao; Weina Cui; Wentao Su; Mingqian Tan
Source:
Food & function 2022 v.13 no.7 pp. 4023-4031
ISSN:
2042-650X
Subject:
procyanidins,   etc   ; acrylamides; antioxidant activity; bioavailability; biocompatibility; encapsulation; inflammatory bowel disease; lutein; macrophages; nanocarriers; phycocyanin; solubility; vanillin;     Show all 13 Subjects
Abstract:
... Nanocarriers provide the possibility to overcome the low solubility, poor stability, and low bioavailability of functional factors. However, most nanocarriers do not directly participate in the corresponding effects of functional factors, such as treating inflammatory bowel disease but lack the means to control their size accurately. Herein, nanocarriers were prepared by a one-pot method, using fo ...
DOI:
10.1039/d1fo04222j

20. Multiple biological effects of secondary metabolites of Ziziphus jujuba: isolation and mechanistic insights through in vitro and in silico studies

Author:
Didem Şöhretoğlu; Sevda Deniz Bakır; Burak Barut; Michal Šoral; Suat Sari
Source:
European food research & technology 2022 v.248 no.4 pp. 1059-1067
ISSN:
1438-2377
Subject:
procyanidins,   etc   ; DNA; Ziziphus jujuba; acarbose; catechin; computer simulation; food research; kaempferol; kojic acid; quercetin; secondary metabolites;     Show all 11 Subjects
Abstract:
... In this study, we tested tyrosinase and α-glucosidase effects of different extracts of Ziziphus jujuba fruits. The n-BuOH subextract inhibited both tyrosinase and α-glucosidase (IC₅₀ = 18.82 ± 1.13 and 25.03 ± 0.77 µg/mL, respectively) better than the positive controls kojic acid and acarbose (IC₅₀ = 58.26 ± 0.25 and 46.10 ± 2.3 µg/mL, respectively). Thus, the n-BuOH extract was selected for furth ...
DOI:
10.1007/s00217-021-03946-0