COUMARINS AND PHENOLIC ACIDS IN THE UREDOSPORES OF WHEAT STEM RUST

1957 ◽  
Vol 3 (6) ◽  
pp. 847-862 ◽  
Author(s):  
C. F. van Sumere ◽  
C. van Sumere-de Preter ◽  
L. C. Vining ◽  
G. A. Ledingham
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Stem Rust ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Wheat Stem Rust ◽  
Stimulation Of

A paper chromatographic method suitable for identification of the small amounts of coumarins and phenolic acids present in the uredospores of wheat stem rust was developed. By the use of the circular technique and a combination of three different solvent systems an adequate separation of all the substances was achieved. A preliminary development of the chromatogram with a solvent in which the test compounds were non-mobile facilitated identification and avoided the need for extensive preliminary fractionation of the extracts.Using this method the following compounds were identified in spore extracts: coumarin, umbelliferone, daphnetin, aesculetin, p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, o-coumaric acid, p-coumaric acid, ferulic acid, and caffeic acid; coumarin, p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, o-coumaric acid, and ferulic acid were also present as glycosides; in addition scopoletin, gallic acid, syringic acid, and sinapic acid were detected after hydrolysis and are assumed to be present only in a bound form.In order to obtain some information about the role of these substances in the physiology of wheat stem rust, uredospores were germinated by being floated en masse on dilute aqueous solutions. Of the compounds tested, indoleacetic acid, coumarin, o-coumaric acid, protocatechuic acid, umbelliferone, and daphnetin gave a marked stimulation of germination at concentrations of 10–200 μg./ml. Caffeic acid, vanillic acid, p-hydroxybenzoic acid, ferulic acid, and ferulic acid β-glucoside had little effect or were strongly inhibitory.The stimulation of germination is attributed to the counteraction of a self-inhibitor released from the spores, and the possible significance of the compounds on the physiology of the rust and the host–parasite relationship is discussed.

scholarly journals Anti-malarial Activity Of Phenolic Acids Is Structurally Related

2020 ◽  
Author(s):  
Prince A Fordjour ◽  
Jonathan P Adjimani ◽  
Bright Asare ◽  
Nancy O Duah-Quashie ◽  
Neils B Quashie
Keyword(s):  
Plasmodium Falciparum ◽  
Ferulic Acid ◽  
Chlorogenic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Rosmarinic Acid ◽  
Protocatechuic Acid ◽  
Antimalarial Activity ◽  
Coumaric Acid

Abstract Background In the absence of an effective vaccine against malaria, chemotherapy remains a major option in the control of the disease. Then, the recent report of the emergence and spread of clones of Plasmodium falciparum resistant to available antimalarial drugs should be of concern as it poses a threat to disease control. Compounds whose pharmacological properties have been determined and touted for other disease can be investigated for antimalarial activity. Phenolic acids (polyphenols) have been reported to exhibit antioxidant, anticancer, anti-inflammatory, antiviral and antibiotic effects. However, information on their antimalarial activity is scanty. Phenolic acids are present in a variety of plant-based foods: mostly high in the skins and seeds of fruits as well as the leaves of vegetables. Systematic assessment of these compounds for antimalarial activity is therefore needed. Method Using the classical in vitro drug test, the antimalarial activities of five hydroxycinnamic acids, (caffeic acid, rosmarinic acid, chlorogenic acid, o-Coumaric acid and ferulic acid) and two hydroxybenzoic acids (gallic acid and protocatechuic acid) against 3D7 clones of Plasmodium falciparum was determined. Results Among the phenolic acids tested, caffeic acid and gallic acid were found to be the most effective, with mean IC 50 value of 17.73µg/ml and 26.59µg/ml respectively for three independent determinations. Protocatechuic acid had an IC 50 value of 30.08 µg/ml. Rosmarinic acid and chlorogenic acid, showed moderate antimalarial activities with IC 50 values of 103.59µg/ml and 105µg/ml respectively. The IC 50 values determined for ferulic acid and o-Coumaric acid were 93.36µg/ml and 82.23µg/ml respectively. Conclusion The outcome of this study suggest that natural occurring phenolic compounds have appreciable level of antimalarial activity which can be exploited for use through combination of actions/efforts including structural manipulation to attain an increase in their antimalarial effect. Eating of natural food products rich in these compounds could provide antimalarial prophylactic effect.

scholarly journals The effects of plant density and irrigation on phenolic content in cauliflower 

2017 ◽  
Vol 44 (No. 4) ◽  
pp. 178-185 ◽  
Author(s):  
Alina Kałużewicz ◽  
Jolanta Lisiecka ◽  
Monika Gąsecka ◽  
Włodzimierz Krzesiński ◽  
Tomasz Spiżewski ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ferulic Acid ◽  
Gallic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Plant Density ◽  
Phenolic Content ◽  
Sinapic Acid ◽  
Dry Weight ◽  
Coumaric Acid

This study was conducted to study the influence of plant density and irrigation on the content of phenolic compounds, i.e., phenolic acids and flavonols in cv. ‘Sevilla’ cauliflower curds. Levels of phenolic acids and flavonols were in the range of 3.0–6.2 mg and 25.4–87.8 mg/100 g of dry weight, respectively, depending on plant density and irrigation. Of the phenolic acids, caffeic acid was detected in the highest amount, followed by p-coumaric acid, sinapic acid, gallic acid, and ferulic acid. Of the two flavonols detected, the levels of quercetin were higher than those of kaempferol. The content of the detected phenolic acids (with the exception of ferulic acid) and both flavonols increased with increasing plant density. Furthermore, the concentration of phenolic compounds (with the exception of ferulic acid) was significantly higher under irrigation.

Degradation of ferulic acid via 4-vinylguaiacol by Fusarium solani (Mart.) Sacc.

1986 ◽  
Vol 32 (6) ◽  
pp. 494-497 ◽  
Author(s):  
S. Nazareth ◽  
S. Mavinkurve
Keyword(s):  
Ferulic Acid ◽  
Aromatic Ring ◽  
Cinnamic Acid ◽  
Metabolic Pathway ◽  
Vanillic Acid ◽  
Fusarium Solani ◽  
Protocatechuic Acid ◽  
Pure Form ◽  
Coumaric Acid ◽  
Transient Intermediate

Fusarium solani (Mart.) Sacc. metabolizes ferulic acid to a transient intermediate, 4-vinylguaiacol, a compound hitherto not reported in the metabolic pathway of ferulic acid in fungi. The compound was isolated in pure form and identified spectrometrically. 4-Vinylguaiacol was further metabolized to vanillin, vanillic acid, and protocatechuic acid, followed by ortho cleavage of the aromatic ring. The organism was also found to catabolize eugenol and p-coumaric acid, but not cinnamic acid.

scholarly journals Angelica Stem: A Potential Low-Cost Source of Bioactive Phthalides and Phytosterols

Molecules ◽  
2018 ◽  
Vol 23 (12) ◽  
pp. 3065 ◽  
Author(s):  
Chengke Zhao ◽  
Yuan Jia ◽  
Fachuang Lu
Keyword(s):  
Ferulic Acid ◽  
Vanillic Acid ◽  
Aerial Part ◽  
Protocatechuic Acid ◽  
Low Cost ◽  
Multiple Reaction Monitoring ◽  
Agricultural Waste ◽  
Hydroxybenzoic Acid ◽  
Reaction Monitoring ◽  
Medical Plant

Chinese Angelica is a significant medical plant due to the various therapeutic constituents in its root; whereas the aerial part is considered worthless and often discarded as agricultural waste. In this work, phytochemicals from the stem were first systematically analyzed by means of GC–MS after derivatization and HPLC–MS/MS in multiple reaction monitoring (MRM) mode. Phthalides, ferulic acid, and coniferyl ferulate were detected in the stem; although their content is relatively low in comparison with the root. Some specific compounds, such as p-hydroxybenzoic acid, vanillic acid, protocatechuic acid, caffeic acid, 4-hydroxyphenyl-1, 2-ethanediol, thymol-β-d-glucopyranoside, etc. and a significant amount of phytosterols (1.36 mg/g stem, mainly β-sitosterol) were detected in the stem. The extracted oil from the stem contained a considerable amount of phthalides (48.5 mg/g), β-sitosterol (56.21 mg/g), and stigmasterol (14.03 mg/g); no other bioactive compounds were found that could be potentially used as pharmaceuticals or additives to healthcare food.

Notizen: Phenolics from Larix Needles XIV. Flavonoids and Phenolic Glucosides and Ester of L. decidua

1978 ◽  
Vol 33 (9-10) ◽  
pp. 780-782 ◽  
Author(s):  
Gerard J. Niemann ◽  
Wim J. Baas
Keyword(s):  
Ferulic Acid ◽  
Vanillic Acid ◽  
Larix Decidua ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Sugar Ester ◽  
Glucose Ester ◽  
Phenolic Glucosides

Abstract Eleven flavonoids, four phenolic glucosides and one sugar ester were isolated from needles of Larix decidua and identified as: kaempferol, its 3-arabinoside and 3-rutino-side, quercetin-3-arabinoside, isorhamnetin-3-arabinoside and 3-(p-coumarylglucoside), laricitrin-3-glucoside and -3-rutino-side, myricetin-3-glucoside, syringetin-3-glucoside and apigenin-7-glucoside; the β-glucosides of p-hydroxybenzoic acid, vanillic acid, p-coumaric acid and ferulic acid, and the glucose ester of vanillic acid.

scholarly journals Degradation of phenylalanine and tyrosine by Sporobolomyces roseus

1968 ◽  
Vol 106 (2) ◽  
pp. 507-514 ◽  
Author(s):  
Keith Moore ◽  
P. V. Subba Rao ◽  
G. H. N. Towers
Keyword(s):  
Benzoic Acid ◽  
Caffeic Acid ◽  
Cinnamic Acid ◽  
Protocatechuic Acid ◽  
Acid Metabolism ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid ◽  
Tracer Studies ◽  
Lyase Activity ◽  
Sporobolomyces Roseus

Ammonia-lyase activity for l-phenylalanine, m-hydroxyphenylalanine and l-tyrosine was demonstrated in cell-free extracts of Sporobolomyces roseus. Cultures of this organism converted dl-[ring−14C]phenylalanine and l-[U−14C]tyrosine into the corresponding cinnamic acid. Tracer studies showed that these compounds were further metabolized to [14C]protocatechuic acid. Benzoic acid and p-hydroxybenzoic acid were intermediates in this pathway. Washed cells of the organism readily utilized cinnamic acid, p-coumaric acid, caffeic acid, benzoic acid and p-hydroxybenzoic acid. Protocatechuic acid was the terminal aromatic compound formed during the metabolism of these compounds. The cells of S. roseus were able to convert m-coumaric acid into m-hydroxybenzoic acid, but the latter compound, which accumulated in the medium, was not further metabolized. 4-Hydroxycoumarin was identified as the product of o-coumaric acid metabolism by this organism.

Changes of the Flavonoid and Phenolic Acid Content and Antioxidant Activity of Tartary Buckwheat Beer during the Fermentation

2013 ◽  
Vol 781-784 ◽  
pp. 1619-1624
Author(s):  
Ying Liu ◽  
Ting Jun Ma ◽  
Jie Chen
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Phenolic Acids ◽  
Protocatechuic Acid ◽  
Radical Scavenging ◽  
Tartary Buckwheat ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Flavonoid Monomer ◽  
The Relationship

Through determinated the changes of composition and activity during the fermentation period of buckwheat beer , then analyzed the relationship by used SAS 9.0 software. Determined the monomer flavonoid, monomer phenolic acids by HPLC, antioxidant activity by against the ABTS and DPPH. The results show that the amount of total flavonoid (from 0.607±0.047 g·L-1to 0.519±0.038 g·L-1), total phenolic acids (from 0.690±0.060 g·L-1to 0.395±0.034 g·L-1) change during fermentation . Tartary buckwheat beer exhibits strong DPPH (103.904±0.361 VCEAC mg·L-1) and ABTS (25.018±0.268 VCEAC mg·L-1) radical scavenging activities.The rutin, quercetin, ferulic acid, caffeic acid, protocatechuic acid,and p-coumaric acid show a downward trend, however,the isoquercitrin, gallic acid display the rising trend. At the same time,the regression equation as Y2( Total phenolic) = 0.31595 + 2.10834X5(Quercetin)(P<0.05), Y3( ABTS[VCEA ) = 47.75299 23.78253X8(Ferulic acid)(P,0.05).

Metabolism of cinnamic, p-coumaric, and ferulic acids by Streptomyces setonii

1983 ◽  
Vol 29 (10) ◽  
pp. 1253-1257 ◽  
Author(s):  
John B. Sutherland ◽  
Don L. Crawford ◽  
Anthony L. Pometto III
Keyword(s):  
Ferulic Acid ◽  
Yeast Extract ◽  
Cinnamic Acid ◽  
Vanillic Acid ◽  
Protocatechuic Acid ◽  
Oxygen Electrode ◽  
Ring Cleavage ◽  
Initial Growth ◽  
Coumaric Acid ◽  
Catechol 1,2 Dioxygenase

Streptomyces setonii strain 75Vi2 was grown at 45 °C in liquid media containing yeast extract and trans-cinnamic acid, p-coumaric acid, ferulic acid, or vanillin. Gas chromatography, thin-layer chromatography, and mass spectrometry showed that cinnamic acid was catabolized via benzaldehyde, benzoic acid, and catechol; p-coumaric acid was catabolized via p-hydroxybenzaldehyde, p-hydroxybenzoic acid, and protocatechuic acid; ferulic acid was catabolized via vanillin, vanillic acid, and protocatechuic acid. When vanillin was used as the initial growth substrate, it was catabolized via vanillic acid, guaiacol, and catechol. The inducible ring-cleavage dioxygenases catechol 1,2-dioxygenase and protocatechuate 3,4-dioxygenase were detected with an oxygen electrode in cell-free extracts of cultures grown in media with aromatic growth substrates and yeast extract.

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 Relationships Between the Content of Phenolic Compounds and the Antioxidant Activity of Polish Honey Varieties as a Tool for Botanical Discrimination

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1810
Author(s):  
Monika Kędzierska-Matysek ◽  
Małgorzata Stryjecka ◽  
Anna Teter ◽  
Piotr Skałecki ◽  
Piotr Domaradzki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Caffeic Acid ◽  
Principal Component ◽  
Total Content ◽  
Component Analysis ◽  
Total Phenolic ◽  
Hydroxybenzoic Acid ◽  
Coumaric Acid

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

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