scholarly journals Studies on flavonoid metabolism. Metabolism of (+)-catechin in the guinea pig

1968 ◽  
Vol 110 (3) ◽  
pp. 449-456 ◽  
Author(s):  
N. P. Das ◽  
L. A. Griffiths
Keyword(s):  
Guinea Pig ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Hydroxybenzoic Acid ◽  
Gut Microflora ◽  
Acid Metabolite ◽  
Spectrophotometric Methods ◽  
Flavonoid Metabolism

1. Administration of (+)-catechin to the guinea pig gives rise to a number of phenolic acids and lactones, which have been identified by chromatographic and spectrophotometric methods. The major phenolic acid metabolite is m-hydroxybenzoic acid and the major lactone metabolite is δ-(3-hydroxyphenyl)-γ-valerolactone. 2. The phenolic acid and lactone metabolites are excreted in both free and conjugated forms, including their glucuronides and to a lesser degree their ethereal sulphates. 3. Administration of certain of the metabolites isolated has permitted certain sequential relationships of these intermediates to be established. 4. Degradation of (+)-catechin in the guinea pig is effected at least in part by the gut microflora and is suppressed by aureomycin plus phthaloyl-sulphathiazole.

scholarly journals Studies on flavonoid metabolism. Metabolism of (+)-[14C]catechin in the rat and guinea pig

1969 ◽  
Vol 115 (4) ◽  
pp. 831-836 ◽  
Author(s):  
N. P. Das ◽  
L. A. Griffiths
Keyword(s):  
Guinea Pig ◽  
Phenolic Acids ◽  
Diethyl Ether ◽  
Hydroxybenzoic Acid ◽  
Flavonoid Metabolism ◽  
Residual Radioactivity

1. The fate of (+)-[U−14C]catechin and (+)-[ring A−14C]catechin has been studied in the guinea pig and rat. 2. (+)-[U−14C]Catechin was shown to give rise to labelled phenolic acids, labelled phenyl-γ-valerolactones and 14CO2. 3. (+)-[ring A−14C]-Catechin did not give rise to labelled phenolic acids, but labelled phenyl-γ-valerolactones were detected together with a higher proportion of 14CO2. 4. Administered [14C]δ-(3-hydroxyphenyl)-γ-valerolactone gave rise to labelled m-hydroxyphenylpropionic acid in the rat whereas administered [14C]m-hydroxyphenylpropionic acid gave rise to a compound yielding labelled m-hydroxybenzoic acid on hydrolysis. 5. The distribution of radioactivity in the urine and faeces of (+)-[14C]catechin-fed animals is described; a high proportion of residual radioactivity was found in urine that had been exhaustively extracted with diethyl ether.

scholarly journals Phytochemistry and Comprehensive Chemical Profiling Study of Flavonoids and Phenolic Acids in the Aerial Parts of Allium Mongolicum Regel and Their Intestinal Motility Evaluation

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 577 ◽  
Author(s):  
Yongzhe Dong ◽  
Jingya Ruan ◽  
Zhijuan Ding ◽  
Wei Zhao ◽  
Mimi Hao ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Charge Ratio ◽  
Flavonoid Glycosides ◽  
Fragmentation Pattern ◽  
Bioactive Constituents ◽  
Exact Mass ◽  
Fast Analysis ◽  
Spectrophotometric Methods ◽  
Aerial Parts

To clarify whether flavonoids and phenols in Allium mongolicum Regel have the effect of improving gastrointestinal function and analyze its quality, this study was designed to isolate and identify them from the aerial parts of A. mongolicum by using various chromatographic and spectrophotometric methods, a bioassay on motility of mouse isolated intestine tissue, as well as qualitative analysis using liquid chromatography/mass spectrometry (LC-MS) analysis. As a result, 31 flavonoids and phenolic acids were obtained and identified, including six new flavonoid glycosides, mongoflavonosides A1 (1), A2 (2), A3 (3), A4 (4), B1 (5), B2 (6), and four new phenolic acid glycosides, mongophenosides A1 (7), A2 (8), A3 (9), B (10). Among them, eleven flavonoids and three phenolic acids showed significant increase in the height of mouse small intestinal muscle. It was a first systematic bioactive constituents’ study for A. mongolicum on gastrointestinal tract. Furthermore, according to the retention time (tR) and the exact mass-to-charge ratio (m/z), thirty-one compounds were unambiguously identified by comparing to the standard references by using LC-MS. Then, on the basis of generalized rules of MS/MS fragmentation pattern, chromatographic behaviors, as well as biosynthetic laws of the 31 isolates, five flavonoid glycosides and one phenolic acid glycoside were tentatively speculated. On the basis of the study, a fast analysis method for flavonoids and phenolic acids in A. mongolicum was established.

scholarly journals Bacterial Cellulose Membrane Containing Epilobium angustifolium L. Extract as a Promising Material for the Topical Delivery of Antioxidants to the Skin

2021 ◽  
Vol 22 (12) ◽  
pp. 6269
Author(s):  
Anna Nowak ◽  
Paula Ossowicz-Rupniewska ◽  
Rafał Rakoczy ◽  
Maciej Konopacki ◽  
Magdalena Perużyńska ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Topical Application ◽  
Phenolic Acid ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Cellulose Membrane ◽  
Hydroxybenzoic Acid ◽  
Epilobium Angustifolium ◽  
Bacterial Cellulose Membrane

Bacterial cellulose membranes (BCs) are becoming useful as a drug delivery system to the skin. However, there are very few reports on their application of plant substances to the skin. Komagataeibacter xylinus was used for the production of bacterial cellulose (BC). The BC containing 5% and 10% ethanolic extract of Epilobium angustifolium (FEE) (BC-5%FEE and BC-10%FEE, respectively) were prepared. Their mechanical, structural, and antioxidant properties, as well as phenolic acid content, were evaluated. The bioavailability of BC-FESs using mouse L929 fibroblasts as model cells was tested. Moreover, in vitro penetration through the pigskin of the selected phenolic acids contained in FEE and their accumulation in the skin after topical application of BC-FEEs was examined. The BC-FEEs were characterized by antioxidant activity. The BC-5% FEE showed relatively low toxicity to healthy mouse fibroblasts. Gallic acid (GA), chlorogenic acid (ChA), 3,4-dihydroxybenzoic acid (3,4-DHB), 4-hydroxybenzoic acid (4-HB), 3-hydroxybenzoic acid (3-HB), and caffeic acid (CA) found in FEE were also identified in the membranes. After topical application of the membranes to the pigskin penetration of some phenolic acid and other antioxidants through the skin as well as their accumulation in the skin was observed. The bacterial cellulose membrane loaded by plant extract may be an interesting solution for topical antioxidant delivery to the skin.

The mechanism of iron uptake in Bacillus subtilis

1970 ◽  
Vol 16 (12) ◽  
pp. 1285-1291 ◽  
Author(s):  
W. J. Peters ◽  
R. A. J. Warren
Keyword(s):  
Bacillus Subtilis ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Iron Uptake ◽  
Hydroxamic Acids ◽  
Acid Complex ◽  
Iron Deficient ◽  
Active Transport System ◽  
Energy Dependent

A variety of phenolic compounds and hydroxamic acids reduced or prevented phenolic acid and coproporphyrin accumulation by iron-deficient cultures of Bacillus subtilis, but only if they were added to cultures with levels of iron which alone did not prevent accumulation. The compounds also increased iron uptake by iron-deficient cultures and norma) cultures. When radioactive catechol or 2,3-dihydroxybenzoic acid was used to increase iron uptake by iron-deficient cells, only very low levels of radioactivity remained associated with the cells. It is suggested that B. subtilis produces phenolic acids to solubilize iron; that other phenolic compounds or hydroxamic acids may substitute for the phenolic acids produced by B. subtilis; that the iron: phenolic acid complex does not enter the cell; and that the iron is removed from the complex at the cell surface and taken into the cell by an energy-dependent active transport system.

scholarly journals Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Jinli Zhang ◽  
Yan Ding ◽  
Haizhou Dong ◽  
Hanxue Hou ◽  
Xiansheng Zhang
Keyword(s):  
Phenolic Acids ◽  
Wheat Bran ◽  
Phenolic Acid ◽  
Phenolic Content ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Wheat Varieties

Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 μg/g while the purple wheat shorts had the lowest of 1730.71 μg/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH∙ while those of purple wheat gained the highest ABTS∙+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS (R2>0.85, P<0.05).

scholarly journals Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2798
Author(s):  
Simone Schefer ◽  
Marie Oest ◽  
Sascha Rohn
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Phenolic Compound ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Food Science ◽  
Cereal Products ◽  
Rye Bread ◽  
Ternary Interactions ◽  
Bread Properties

The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein–phenolic or carbohydrate–phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.

scholarly journals Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

2019 ◽  
Vol 49 (11) ◽  
Author(s):  
Monika Przeor ◽  
Ewa Flaczyk ◽  
Monika Beszterda ◽  
Krystyna Eleonora Szymandera-Buszka ◽  
Justyna Piechocka ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Total Content ◽  
Morus Alba ◽  
Air Drying ◽  
Drying Temperature ◽  
Temperature Changes ◽  
Mulberry Leaves ◽  
White Mulberry ◽  
New Compounds

ABSTRACT: The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.

scholarly journals Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils  

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 351-357 ◽  
Author(s):  
Z. Réblová ◽  
J. Fišnar ◽  
D. Tichovská ◽  
M. Doležal ◽  
K. Joudalová
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Sunflower Oil ◽  
Phenolic Acid ◽  
Half Life ◽  
Tocopherol Content ◽  
Plant Oils ◽  
Hot Plate ◽  
Experimental Conditions

The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240&deg;C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180&deg;C. In all the studied conditions, a-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of a-tocopherol (calculated as the time needed for the a-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect a-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids. &nbsp;

scholarly journals Ultrasonic-promoted enzymatic preparation, identification and multi-active studies of nature-identical phenolic acid glycerol derivatives

RSC Advances ◽  
2020 ◽  
Vol 10 (19) ◽  
pp. 11139-11147
Author(s):  
Teng Sun ◽  
Haiping Zhang ◽  
Zhe Dong ◽  
Zengshe Liu ◽  
Mingming Zheng
Keyword(s):  
Phenolic Acids ◽  
Phenolic Acid ◽  
Antimicrobial Activities ◽  
Enzymatic Preparation ◽  
Antioxidant And Antimicrobial Activities

A group of rare nature-identical phenolic acid glycerol derivatives was enzymatically prepared and identified, and showed much better antioxidant and antimicrobial activities than the corresponding phenolic acids.

scholarly journals Early corn seedling growth response to phenolic acids

1997 ◽  
Vol 77 (3) ◽  
pp. 391-393 ◽  
Author(s):  
K. J. Janovicek ◽  
T. J. Vyn ◽  
R. P. Voroney ◽  
O. B. Allen
Keyword(s):  
Zea Mays ◽  
Growth Inhibition ◽  
Phenolic Acids ◽  
Phenolic Acid ◽  
Growth Response ◽  
Zea Mays L ◽  
Radicle Growth ◽  
Corn Seedling ◽  
Hydroxybenzoic Acids ◽  
Ferulic Acids

Phenolic (vanillic, p-coumaric, ferulic and p-hydroxybenzoic) acids inhibited corn seedling radicle elongation in bioassay studies, especially at solution concentrations exceeding 1.0 × 10−4M. Radicle growth inhibition among hybrids was different when p-coumaric or ferulic acids were assayed, suggesting that corn sensitivity to phenolic acid phytotoxicity may be hybrid dependent. Key words: Allelopathy, phenolic acids, radicle growth inhibition, corn, Zea mays L., hybrid response

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