Strecker Aldehyde Formation in Wine: New Insights into the Role of Gallic Acid, Glucose, and Metals in Phenylacetaldehyde Formation

2017 ◽  
Vol 66 (10) ◽  
pp. 2459-2466 ◽  
Author(s):  
Ana Rita Monforte ◽  
Sara I. F. S. Martins ◽  
Antonio C. Silva Ferreira
Keyword(s):  
Gallic Acid ◽  
Strecker Aldehyde

Protective Role of Gallic Acid on Sodium Fluoride Induced Oxidative Stress in Rat Brain

2012 ◽  
Vol 89 (1) ◽  
pp. 73-77 ◽  
Author(s):  
Seyed Fazel Nabavi ◽  
Solomon Habtemariam ◽  
Mahtab Jafari ◽  
Antoni Sureda ◽  
Seyed Mohammad Nabavi
Keyword(s):  
Oxidative Stress ◽  
Rat Brain ◽  
Gallic Acid ◽  
Sodium Fluoride ◽  
Protective Role

Protective Role of Gallic Acid Isolated from Peltiphyllum Peltatum Against Sodium Fluoride-Induced Oxidative Stress in Rat's Heart

2013 ◽  
Vol 10 (3) ◽  
pp. 277-282
Author(s):  
Solomon Habtemariam ◽  
Antoni Sureda ◽  
Akbar Hajizadeh Moghaddam ◽  
Seyed Fazel Nabavi ◽  
Seyed Mohammad Nabavi ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Gallic Acid ◽  
Sodium Fluoride ◽  
Protective Role

New insights into the protogenic and spectroscopic properties of commercial tannic acid: the role of gallic acid impurities

2018 ◽  
Vol 42 (10) ◽  
pp. 7703-7712 ◽  
Author(s):  
G. Ghigo ◽  
S. Berto ◽  
M. Minella ◽  
D. Vione ◽  
E. Alladio ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Tannic Acid ◽  
Spectroscopic Properties ◽  
Spectral Features

Assessment of a protonation model for tannic acid and characterization of the spectral features of its protonated and dissociated species.

scholarly journals Acrylamide Formation in Food: A Mechanistic Perspective

2005 ◽  
Vol 88 (1) ◽  
pp. 262-267 ◽  
Author(s):  
Varoujan A Yaylayan ◽  
Richard H Stadler
Keyword(s):  
Amino Acid ◽  
Carbonyl Compounds ◽  
Azomethine Ylide ◽  
Significant Progress ◽  
Acid Moiety ◽  
Sugar Moiety ◽  
Acrylamide Formation ◽  
Amino Acid Moiety ◽  
Strecker Aldehyde

Abstract Earliest reports on the origin of acrylamide in food have confirmed asparagine as the main amino acid responsible for its formation. Available evidence suggests that sugars and other carbonyl compounds play a specific role in the decarboxylation process of asparagine, a necessary step in the generation of acrylamide. It has been proposed that Schiff base intermediate formed between asparagine and the sugar provides a low energy alternative to the decarboxylation from the intact Amadori product through generation and decomposition of oxazolidin-5-one intermediate, leading to the formation of a relatively stable azomethine ylide. Literature data indicate the propensity of such protonated ylides to undergo irreversible 1,2-prototropic shift and produce, in this case, decarboxylated Schiff bases which can easily rearrange into E Decarboxylated Amadori products can either undergo the well known β-elimination process initiated by the sugar moiety to produce 3-aminopropanamide and 1-deoxyglucosone or undergo 1,2-elimination initiated by the amino acid moiety to directly generate acrylamide. On the other hand, the Schiff intermediate can either hydrolyze and release 3-aminopropanamide or similarly undergo amino acid initiated 1,2-elimination to directly form acrylamide. Other thermolytic pathways to acrylamide—considered marginal at this stage—via the Strecker aldehyde, acrolein, and acrylic acid, are also addressed. Despite significant progress in the understanding of the mechanistic aspects of acrylamide formation, concrete evidence for the role of the different proposed intermediates in foods is still lacking.

scholarly journals Elucidating the role of shikimate dehydrogenase in controlling the production of anthocyanins and hydrolysable tannins in the outer peels of pomegranate

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Rida Habashi ◽  
Yael Hacham ◽  
Rohit Dhakarey ◽  
Ifat Matityahu ◽  
Doron Holland ◽  
...  
Keyword(s):  
Gallic Acid ◽  
Sucrose Concentration ◽  
Shikimate Pathway ◽  
Punica Granatum ◽  
Shikimate Dehydrogenase ◽  
Fruit Peel ◽  
Peel Color ◽  
Hydrolysable Tannins ◽  
High Sucrose

Abstract Background The outer peels of pomegranate (Punica granatum L.) possess two groups of polyphenols that have health beneficial properties: anthocyanins (ATs, which also affect peel color); and hydrolysable tannins (HTs). Their biosynthesis intersects at 3-dehydroshikimate (3-DHS) in the shikimate pathway by the activity of shikimate dehydrogenase (SDH), which converts 3-DHS to shikimate (providing the precursor for AT biosynthesis) or to gallic acid (the precursor for HTs biosynthesis) using NADPH or NADP+ as a cofactor. The aim of this study is to gain more knowledge about the factors that regulate the levels of HTs and ATs, and the role of SDH. Results The results have shown that the levels of ATs and HTs are negatively correlated in the outer fruit peels of 33 pomegranate accessions, in the outer peels of two fruits exposed to sunlight, and in those covered by paper bags. When calli obtained from the outer fruit peel were subjected to light/dark treatment and osmotic stresses (imposed by different sucrose concentrations), it was shown that light with high sucrose promotes the synthesis of ATs, while dark at the same sucrose concentration promotes the synthesis of HTs. To verify the role of SDH, six PgSDHs (PgSDH1, PgSDH3–1,2, PgSDH3a-1,2 and PgSDH4) were identified in pomegranate. The expression of PgSDH1, which presumably contributes to shikimate biosynthesis, was relatively constant at different sucrose concentrations. However, the transcript levels of PgSDH3s and PgSDH4 increased with the accumulation of gallic acid and HTs under osmotic stress, which apparently accumulates to protect the cells from the stress. Conclusions The results strongly suggest that the biosynthesis of HTs and ATs competes for the same substrate, 3-DHS, and that SDH activity is regulated not only by the NADPH/NADP+ ratio, but also by the expression of the PgSDHs. Since the outer peel affects the customer’s decision regarding fruit consumption, such knowledge could be utilized for the development of new genetic markers for breeding pomegranates having higher levels of both ATs and HTs.

scholarly journals Role of the phases composition on the incorporation of gallic acid in O/W and W/O emulsions

2016 ◽  
Vol 168 ◽  
pp. 205-214 ◽  
Author(s):  
Andresa Gomes ◽  
Ana Letícia Rodrigues Costa ◽  
Fabiana de Assis Perrechil ◽  
Rosiane Lopes da Cunha
Keyword(s):  
Gallic Acid

Rationalized method to enhance the chromium uptake in tanning process: role of Gallic acid

2013 ◽  
Vol 16 (3) ◽  
pp. 647-654 ◽  
Author(s):  
G. Ramamurthy ◽  
G. Krishnamoorthy ◽  
T. P. Sastry ◽  
Asit Baran Mandal
Keyword(s):  
Gallic Acid ◽  
Tanning Process ◽  
Chromium Uptake
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