Physicochemical Characteristics, Hydroxycinnamic Acids (Ferulic Acid,p-Coumaric Acid) and Their Ratio, and in Situ Biodegradability: Comparison of Genotypic Differences among Six Barley Varieties

2009 ◽  
Vol 57 (11) ◽  
pp. 4777-4783 ◽  
Author(s):  
Liqin Du ◽  
Peiqiang Yu ◽  
Brian G. Rossnagel ◽  
David A. Christensen ◽  
John J. McKinnon
Keyword(s):  
Ferulic Acid ◽  
Physicochemical Characteristics ◽  
Hydroxycinnamic Acids ◽  
Genotypic Differences ◽  
Coumaric Acid

The interactive effects of enriched sources of Aspergillus ferulic acid esterase and Trichoderma xylanase on the quantitative release of hydroxycinnamic acids from oat hulls

2002 ◽  
Vol 82 (2) ◽  
pp. 251-257 ◽  
Author(s):  
P. Yu ◽  
J. J. McKinnon ◽  
D. D. Maenz ◽  
V. J. Racz ◽  
D. A. Christensen
Keyword(s):  
Ferulic Acid ◽  
Interactive Effect ◽  
Significant Proportion ◽  
Hydroxycinnamic Acids ◽  
Interactive Effects ◽  
Coumaric Acid ◽  
Ferulic Acid Esterase ◽  
Rumen Microorganisms ◽  
Oat Hulls ◽  
Combined Action

Oat hulls contain relatively high amounts of hydroxycinnamic acids, mainly ferulic (4-hydroxy-3-methoxycinnamic) and p-coumaric acids (4-hydroxy-cinnamic), which are inhibitory to cell wall biodegradability by rumen microorganisms. In this paper, a study of the interactive effects of enriched sources of Aspergillus ferulic acid esterase (A-FAE) and Trichoderma xylanase (T-XYL) at different levels on the quantitative release of ferulic acid and p-coumaric acid from oat hulls was carried out. The results show that relative to A-FAE alone, the combined action of A-FAE and T-XYL was superior in causing the release of ferulic acid [up to 41.0% (± 2.1%)], indicating that T-XYL is important in acting with A-FAE in the degradation of feruloyl-polysaccharides of oat hulls. There was no effect of A-FAE alone, but a significant effect of A-FAE in combination with T-XYL on the release of p-coumaric acid from oat hulls. However, there was no extensive release of p-coumaric acid [(maximum release of 9.0% (± 0.7%)] by A-FAE in the presence of T-XYL, indicating a specificity of A-FAE for feruloyl groups, which only efficiently releases ferulic acid and not p-coumaric acid from oat hulls. This study suggests that A-FAE with T-XYL has an interactive effect to be able to break the ester linkage between ferulic acid and the attached sugar, releasing a significant proportion of the ferulic acid from oat hulls. This action, which causes disruption of crosslinks, has the potential to improve hydrolysis of the remaining polysaccharides by rumen microorganisms, which, in turn, would improve rumen degradability of oat hulls. Key words: Ferulic acid esterase, oat hulls, hydroxycinnamic acids, biodegradation

scholarly journals Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolorL. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Norma Julieta Salazar-López ◽  
Gustavo A. González-Aguilar ◽  
Guadalupe Loarca-Piña ◽  
Francisco J. Cinco-Moroyoqui ◽  
Ofelia Rouzaud-Sández ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Ferulic Acid ◽  
Antioxidant Capacity ◽  
Functional Foods ◽  
Hydroxycinnamic Acids ◽  
Cellular Aging ◽  
Noncommunicable Diseases ◽  
Erythrocyte Membranes ◽  
Coumaric Acid ◽  
Whole Grain

An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid,p-coumaric acid, and ferulic acid found in sorghum contributed to the scavenging of DPPH and ABTS radicals in various proportions. Ferulic acid, which was present in bound form in the bran and wholegrain sorghum, significantly inhibited the AAPH radical-induced oxidation of the erythrocyte membranes by 78.0 and 4.3%, respectively. Combinations of two, three, or four hydroxycinnamic acids may interact in an antagonistic or synergistic manner, thereby altering each other’s bioactivities. The various interactions between the different sorghum bioactives can have a significant impact on their potential bioactivities. These results can be useful in the design of functional foods that aim to deliver bioactives to mitigate cellular aging or noncommunicable diseases.

scholarly journals Phenolic acids and ruminal parameters of different varieties of sugarcane in natura or ensiled

2017 ◽  
Vol 39 (1) ◽  
pp. 35
Author(s):  
Jaime Emerson Laranjeira Spínola ◽  
Sidnei Tavares dos Reis ◽  
Eleuza Clarete Junqueira de Sales ◽  
Flávio Pinto Monção ◽  
João Paulo Sampaio Rigueira ◽  
...  
Keyword(s):  
Experimental Design ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
Acid Content ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
The Other ◽  
Coumaric Acid ◽  
Microbial Action

This study aimed to determine and measure the phenolic acids in four varieties of sugarcane (RB 855536, RB 765418, SP 80-1842 and SP 80-1816) as fresh and ensiled, and assess the influence of these acids on in situ degradability of dry matter and neutral detergent fiber. The experimental design was completely randomized in a factorial design. For the fraction of dry matter (DM), varieties RB 855536 and SP 80-1842 had average 17.80% higher compared to others. The SP80-1842 and RB 855536 varieties did not differ (p > 0.05), with an average of DM effective degradability of 33.70%. For silage, the highest levels of p-coumaric acid were found in the variety RB 855536, which was 24.64% higher than the varieties RB 765418 and SP 80-1842 (average 12.75%) and 52.60% of the variety SP 80-1816 (average 8.02%), since for the in natura form, varieties did not differ between each other (p > 0.05), and had an average of 8.86%. Silage variety SP 80-1816 has ferulic acid content 40.82% higher than the other varieties, with an average of 4.63%. The examination of the concentrations of phenolic acids p-coumaric and ferulic are not sufficient to justify the effect of microbial action on the varieties studied in different forms of processing. 

In situ ruminal degradation of phenolic acid, cellulose and hemicellulose in crop brans and husks differing in ferulic and p-coumaric acid patterns

2015 ◽  
Vol 153 (7) ◽  
pp. 1312-1320 ◽  
Author(s):  
B. B. CAO ◽  
R. WANG ◽  
H. J. YANG ◽  
L. S. JIANG
Keyword(s):  
Ferulic Acid ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Coumaric Acid ◽  
Forage Crops ◽  
Maize Bran ◽  
Cereal Brans ◽  
Ruminal Degradation ◽  
Ruminant Animals

SUMMARYLignification-associated phenolic acids are widely distributed in graminaceous plant cell walls. Nylon bags containing maize bran, wheat bran, millet husk and rice husk were incubated in the rumens of five Charolais (♂) × Nanyang (♀) crossbred steers for 6, 12, 24, 36, 48 and 72 h. The in situ ruminal disappearance of ester-linked phenolic acids linearly increased in the brans with increasing incubation time, and the disappearance was greater for ester-linked ferulic acid (FAest) than for ester-linked p-coumaric acid (PCAest). The disappearances of FAest and PCAest were positively correlated with disappearances of neutral detergent fibre (NDF), cellulose and hemicellulose. The effective degradabilities of NDF, cellulose and hemicellulose in the brans were markedly greater than the effective degradabilities of these components in the husks, and were negatively correlated with the contents of Lignin (sa), ether-linked ferulic acid, PCAest and ether-linked p-coumaric acid in both the cereal brans and husks. These findings suggested that breeding forage crops with modified phenolic acid contents could represent an alternative strategy to promote further increases in fibre digestibility of cereal residue feeds for ruminant animals.

scholarly journals Chitosan Films Functionalized with Different Hydroxycinnamic Acids: Preparation, Characterization and Application for Pork Preservation

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 536
Author(s):  
Huimin Yong ◽  
Yunpeng Liu ◽  
Dawei Yun ◽  
Shuai Zong ◽  
Changhai Jin ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Food Packaging ◽  
Uv Light ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Hydroxycinnamic Acid ◽  
Hydroxycinnamic Acids ◽  
Coumaric Acid ◽  
Active Food Packaging

Hydroxycinnamic acids are one category of bioactive phenolic acids that are widely distributed in plants. In this study, chitosan (CS) was functionalized with three kinds of hydroxycinnamic acids (p-coumaric acid, caffeic acid and ferulic acid) through the carbodiimide-mediated grafting method. The obtained hydroxycinnamic-acid-grafted CSs (hydroxycinnamic acid-g-CSs) were further fabricated into food packaging films through solvent casting. For the first time, the functionalities of the different hydroxycinnamic acid-g-CS films were compared. Results showed the grafting ratio of p-coumaric acid-g-CS, caffeic acid-g-CS and ferulic acid-g-CS was 73.68, 129.42 and 91.75 mg/g, respectively. Instrumental analyses confirmed hydroxycinnamic acids conjugated with CS through amide and ester bonds. The functionalization of CS film with hydroxycinnamic acids produced a more compact microstructure and higher UV light barrier ability, mechanical strength, water vapor barrier ability, thermal stability and antioxidant and antimicrobial activities. Among the different hydroxycinnamic acid-g-CS films, caffeic acid-g-CS film presented the strongest barrier, mechanical, antioxidant and antimicrobial properties. Moreover, caffeic acid-g-CS film packaging effectively extended the shelf life of pork to 10 days at 4 °C. Our results suggest caffeic acid-g-CS film can be used in the active food packaging field.

4-O-β-ᴅ-Glucosides of Hydroxybenzoic and Hydroxycinnamic Acids — Their Synthesis and Determination in Berry Fruit and Vegetable

1986 ◽  
Vol 41 (5-6) ◽  
pp. 511-520 ◽  
Author(s):  
Bernhard Schuster ◽  
Michael Winter ◽  
Karl Herrmann
Keyword(s):  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Protocatechuic Acid ◽  
Hydroxycinnamic Acids ◽  
Coumaric Acid ◽  
Fruit And Vegetable ◽  
Capillary Gc ◽  
H Nmr ◽  
C Nmr

Protocatechuic acid-4-, gallic acid-4-, caffeic acid-4-, ferulic acid- and p-coumaric acid-O-β-ᴅ-glucoside were synthesized. These substances were characterized by UV, 1H NMR, 13C NMR and FAB-MS. Their proportions in berry fruit and vegetable were determined by means of HPLC and capillary GC.

scholarly journals Antibacterial Activity of Moroccan Zantaz Honey and the Influence of Its Physicochemical Parameters Using Chemometric Tools

2021 ◽  
Vol 11 (10) ◽  
pp. 4675
Author(s):  
Youssef Elamine ◽  
Hamada Imtara ◽  
Maria Graça Miguel ◽  
Ofélia Anjos ◽  
Letícia M. Estevinho ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Multidrug Resistant ◽  
Resistant Bacteria ◽  
Coumaric Acid ◽  
Atlas Mountains ◽  
Methyl Syringate ◽  
Chemometric Tools

The emergence of multidrug-resistant bacteria has prompted the development of alternative therapies, including the use of natural products with antibacterial properties. The antibacterial properties of Zantaz honey produced in the Moroccan Atlas Mountains against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus was evaluated and analyzed using chemometric tools. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) against S. aureus were the lowest (112.5 ± 54.5 mg/mL), revealing that this species was most sensitive to Zantaz honey. P. aeruginosa showed an intermediate sensitivity (MIC= 118.75 ± 51.9 mg/mL), while E. coli was the most resistant to treatment (MIC = 175 ± 61.2 mg/mL). Content of monosaccharides, certain minerals, and phenolic compounds correlated with antibacterial activity (p < 0.05). Principal component analysis of physicochemical characteristics and antibacterial activity indicated that the parameters most associated with antibacterial activity were color, acidity, and content of melanoidins, fructose, epicatechin, methyl syringate, 4-coumaric acid, and 3-coumaric acid.

scholarly journals Ferulic acid promoted in-situ generation of AgNPs@silk as functional colorants

2018 ◽  
Vol 176 ◽  
pp. 736-744 ◽  
Author(s):  
Mohammad Shahid ◽  
Yuyang Zhou ◽  
Xian-Wei Cheng ◽  
Mian Sahib Zar ◽  
Guoqaing Chen ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
In Situ Generation
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