Potent Inhibitory Effects of Some Phenolic Acids on Lactoperoxidase

Lactoperoxidase (LPO) plays a key role in immune response against pathogens. In this study, we examined the effects of some phenolic acids on LPO. For this purpose, bovine milk LPO was purified 380.85‐fold with a specific activity of 26.66 EU/mg and overall yield of 73.33% by using Amberlite CG‐50 H⁺ resin and CNBr‐activated Sepharose‐4B‐l ‐tyrosine‐sulfanilamide affinity chromatography. After purification, the in vitro effects of phenolic acids (tannic acid, 3,4‐dihydroxybenzoic acid, 3,5‐ dihydroxybenzoic acid, chlorogenic acid, sinapic acid, 4‐hydroxybenzoic acid, vanillic acid, salicylic acid, and 3‐hydroxybenzoic acid) were investigated on LPO. These phenolic acids showed potent inhibitory effect on LPO. K_i values for these phenolic acids were found as 0.0129 nM, 0.132 μM, 0.225 μM, 0.286 μM, 0.333 μM, 2.33 μM, 10.82 μM, 0.076 mM, and 0.405 mM, respectively. Sinapic acid and 4‐hydroxybenzoic acid exhibited noncompetitive inhibition; 3,4‐dihydroxybenzoic acid showed uncompetitive inhibition, and other phenolic acids showed competitive inhibition.     

Phenolic compounds of Sorghum vulgare in response to Sclerotium rolfsii infection

Abstract

Identification of individual phenolic acids of Sorghum vulgare Pers. cv. M.P. after interaction with Sclerotium rolfsii Sacc. using high performance liquid chromatograph (HPLC) showed the presence of phenolics namely tannic, gallic, ferulic, chlorogenic and cinnamic acids in varying amounts. After 72 h inoculation with S. rolfsii, a maximum amount of ferulic acid (166.6 µg g^?1 fresh wt) was present in the collar of inoculated plants, followed by leaves and roots and its level decreased gradually with time. Similarly, the presence of chlorogenic acid was traced after 48 h, while that of cinnamic acid was traced after 72 h of inoculation. Reddish-brown pigmentation at the collar region of inoculated plants was also observed along with the high content of tannic acid. Among other phenolics, the presence of gallic acid was recorded consistently and maximum accumulation (139.3 µg g^?1 fresh wt) was noticed at the zone of interaction (collar region) after 72 h of inoculation. In contrast, maximum lignin deposition was observed at collar region after 96 h of inoculation. Induction of phenolic acids in S. vulgare along with the lignin deposition and red pigmentation at collar region is considered a key biomarker in the non-host-pathogen interaction in the S. valgare–S. rolfsii pathosystem.     

Two types of antimutagenic effects of gallic and tannic acids towards N-nitroso-compounds-induced mutagenicity in the amesSalmonella Assay

The frequency ofhis ⁺ revertants induced by N-methyl-N-nitrosourea (MNU) and N-methyl-N′-nitro-N-nitrosoguanidine (MNNG) in the strain TA100 ofSalmonella typhimurium was decreased by gallic and tannic acid. In weak buffer solutions, the inhibition effects of gallic acid towards MNU and MNNG mutagenicity was caused primarily by a decrease of pH in the incubation mixtures. At adjusted pH (pH 5.0 and 6.5), the antimutagenic effects are largely the result of an interaction between MNU or MNNG with phenolic acids outside the cells.     

Inhibitory effect of phenolic compounds on aflatoxin B1 metabolism and induced mutagenesis

The interaction between phenolic compounds and the food-borne carcinogenic mycotoxin, aflatoxin B₁ (AFB₁), was examined. 6 phenolic compounds (gallic acid, chlorogenic acid, caffeic acid, dopamine, p-hydroxybenzoic acid and salicyclic acid) inhibited AFB₁-induced mutagenesis in Salmonella typhimurium strain TA98 in a suspension assay in the presence of rat-liver microsomes (S9). The inhibitory effect was observed when the phenolic compound and the mutagen (AFB₁ plus S9) were administered concurrently, but not when exposure to the mutagen was followed by the phenolic compound. The concentrations of the phenolic compounds used were not mutagenic to S. typhimurium strain TA98 and had no effect on the survival of the bacteria. The inhibition of AFB₁ metabolism was studied using high-pressure liquid chromatography. Increasing the concentration of all 6 phenolic compounds resulted in a dose-dependent reduction of both major AFB₁ metabolite peaks. The results are consistent with the hypothesis that (1) the phenolic compounds do not react covalently with AFB₁, and (2) the inhibitory effect of phenolic compounds on AFB₁-induced mutagenesis may be due to the inhibition of the activation enzymes.     

Antioxidant Sources from Leaves of Russian Dandelion

Taraxacum kok‐saghyz (TKS) is a dandelion species native to Kazakhstan, Uzbekistan and north‐west China, considered as a promising alternative source of natural rubber from its roots. The aim of this study was to investigate the possible exploitation of TKS leaves, a rubber byproduct, as a source of phenolic compounds with antioxidant properties for potential applications in forage, nutraceutical and pharmacological fields. Two accessions (TKS016, TKS018) grown under Mediterranean conditions of Sardinia were evaluated at vegetative and flowering stages. The leaves of TKS018 had the highest antioxidant capacity (19.6 mmol trolox equivalent antioxidant capacity 100 g^?1), total phenolic (106.4 g gallic acid equivalent kg^?1), tannic phenolics (58.5 g gallic acid equivalent kg^?1) and total flavonoid contents (22.9 g catechin equivalent kg^?1). At both phenological stages, TKS016 showed significantly lower values than TKS018 in 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), total phenolic and tannic phenolics. Six individual molecules were identified, namely chlorogenic, cryptochlorogenic, caffeic, sinapic, chicoric and 3,4‐dimethoxycinnamic acids. Chicoric (8.53–10.68 g kg^?1 DW) and chlorogenic acids (4.18–7.04 g kg^?1 DW) were the most abundant. TKS leaves represent a valuable source of chicoric acid with potential application as antioxidant to be used as herbal medicine and nutrition for production of healthy food/feed.     

Phylogenetic position and physiology of Cerinosterus cyanescens

Partial 25S rRNA sequencing of Cerinosterus cyanescens showed it to be a close relative of Microstroma juglandis, a member of the basidiomycetous order Microstromatales. It is unrelated to the generic type species, C. luteoalba, which is a member of the order Dacrymycetales. The clinical occurrence of C. cyanescens is possibly explained by its thermotolerance and lipolytic activity. The species' nutritional profile is established. Growth on n-hexadecane is rapid; it grows well on typical plant constituents like gallic, tannic, vanillic, quinic and p-coumaric acids, but not on 3-hydroxybenzoic acid, phenol and hydroquinone. The failure to assimilate D-galactose, L-sorbose and ethylamine, the presence of urease and sensitivity to cycloheximide are diagnostic for the species.     

Inhibition of ochratoxin A production and growth of <Emphasis Type="Italic">Aspergillus</Emphasis> species by phenolic antioxidant compounds

The phenolic antioxidants, gallic acid, vanillic acid, protocatechuic acid, 4-hydroxybenzoic acid, catechin, caffeic acid, and chlorogenic acid were studied for their effects on ochratoxin A (OTA) production and fungal growth of ochratoxigenic Aspergilli. Of the 12 strains tested, which included A. alliaceus, A. lanosus, A. ochraceus, A. albertensis, A. melleus, A. sulphureus, A. carbonarius, A. elegans, and A. sclerotiorum, the greatest inhibition of OTA production was seen in A. sulphureus, A. elegans, and A. lanosus. Vanillic acid and 4-hydroxybenzoic acid were the most inhibitory to both OTA production and growth of most of the strains tested. However, A.␣ochraceus was not inhibited by either compound, and A. carbonarius was not inhibited by vanillic acid. The effect of each compound on OTA production and growth differed among strains and generally was variable, suggesting that species-specific OTA production and response to phenolic compounds may be influenced by different ecological and developmental factors. In addition, inhibition of OTA production by antioxidant compounds may be useful in determining biosynthetic and regulatory genes involved in both OTA production and stress response in ochratoxigenic Aspergilli.     

Isolation and characterization of an anaerobic ruminal bacterium capable of degrading hydrolyzable tannins.

An anaerobic diplococcoid bacterium able to degrade hydrolyzable tannins was isolated from the ruminal fluid of a goat fed desmodium (Desmodium ovalifolium), a tropical legume which contains levels as high as 17% condensed tannins. This strain grew under anaerobic conditions in the presence of up to 30 g of tannic acid per liter and tolerated a range of phenolic monomers, including gallic, ferulic, and p-coumaric acids. The predominant fermentation product from tannic acid breakdown was pyrogallol, as detected by high-performance liquid chromatography and mass spectrometry. Tannic acid degradation was dependent on the presence of a sugar such as glucose, fructose, arabinose, sucrose, galactose, cellobiose, or soluble starch as an added carbon and energy source. The strain also demonstrated resistance to condensed tannins up to a level of 4 g/liter.     

芦苇腐解土中酚酸类化感物质的水分响应特性研究

芦苇和虉草均具有较强的去污能力,常作为湿地植物配置于同一人工湿地进行污水处理。芦苇作为一种强化感植物对虉草具有较强的化感作用,在自然湿地和人工湿地中均会出现芦苇代替虉草的现象,且这一现象的发生与土壤含水量存在一定联系,此外,芦苇腐解土对虉草的化感抑制效应与腐解土中总酚酸的量密切相关。为了研究芦苇腐解土中主要酚酸类物质的水分响应特性,筛选出其中对水分响应较为明显的酚酸物质种类,该研究采用高效液相色谱法,通过芦苇枯落物腐解土的制备,对不同水分环境下芦苇腐解土中酚酸类物质进行了分离和鉴定。结果表明:芦苇腐解土中可分离出没食子酸、香豆酸、香草酸、丁香酸、对香豆酸、阿魏酸、水杨酸和苯甲酸等8种酚酸类物质,其中香豆酸、苯甲酸和阿魏酸等3种酚酸类物质含量较高。分离出的8种酚酸类物质的含量与腐解土的相对含水量均呈显著线性负相关关系,即随着腐解土相对含水量的上升,酚酸类物质的含量均呈现下降趋势,且各种酚酸类物质对水分的响应趋势均可用线性方程较好地拟合。其中,香豆酸、没食子酸和阿魏酸对芦苇腐解土的水分响应最为明显。因此,可将香豆酸、没食子酸和阿魏酸作为主要调控目标,通过调控湿地土壤中水分含量,削弱芦苇对虉草的化感抑制效应,从而维持人工湿地中虉草芦苇群落的长期稳定共存。     

Interactions of dextransucrase purified from Streptococcus mutans 890 with plant polyphenols

Plant polyphenols have been extensively studied for their chemopreventive properties for human health. Dextransucrase plays an essential role in synthesizing exopolysaccharides from its exclusive substrate sucrose in Streptococcus mutans. In the present study, the effect of polyphenols gallic acid and tannic acid was investigated on the dextransucrase activity. The enzyme was purified by ethanol precipitation followed by column chromatography by Sephadex G-200 gel chromatography, followed by PEG-400 treatment. The purified enzyme exhibited 52 fold enrichment with 17.5% yield and specific activity of 3.54 Units/mg protein. On SDS-PAGE enzyme protein gave a single band with a molecular weight of 160 kDa. Dextransucrase activity was inhibited 80–90% by 0.04 mM tannic acid (TA) or 0.4 mM gallic acid (GA) suggesting that tannic acid has 10- fold more inhibitory potential than gallic acid on the activity of dextransucrase. CD/ORD studies revealed modifications in the tertiary structure of enzyme protein in presence of tannic acid and gallic acid, which were further confirmed by fluorescence spectra of the protein in presence of tannic acid. These results suggest that inhibition of dextransucrase activity in S. mutans by polyphenols may have potential applications in the prevention and control of dental caries.     

Investigation of the inhibitory properties of some phenolic standards and bee products against human carbonic anhydrase I and II

Abstract

Polyphenols are important secondary products of plants with the potential to inhibit carbonic anhydrases. The aim of this study was to investigate the inhibition effects of various phenolic standards, honey, propolis, and pollen species on human carbonic anhydrase I and II. The inhibition values (IC₅₀) of the phenolics (gallic acid, protocatechuic acid, quercetin, catechin, tannic acid, and chrysin) ranged from 0.009 to 0.32?μg/mL, tannic acid emerging as the best inhibitor. The inhibition values of three different types of honey, heather, rhododendron, and chestnut ranged between 2.32 and 25.10?μg/mL, the chestnut honeys exhibiting the best inhibition. The ethanolic extracts of pollen and propolis exhibited good inhibitory properties, with IC₅₀ values between 0.486 and 3.320?μg/mL. In order to evaluate the phenolic composition of bee products, phenolic profiles and total phenolic contents (TFC) were also measured. The inhibition ranking among the natural products studied was phenolic standards?>?propolis?>?pollen?>?honeys, and inhibition was related to TFC.     

Phenolic acid changes in mycelia of Sclerotium rolfsii as influenced by neem (Azadirachta indica) cake and Zephyarenthes citrina bulb

High performance liquid chromatographic (HPLC) analysis of mycelia of Sclerotium rolfsii grown on neem cake, and Zephyarenthes citrina bulb incorporated media was carried out. Several phenoloic acids, e.g., gallic, tannic, caffeic, cinnamic, chlorogenic and O-coumeric acids, were found in considerable amounts in treated mycelial mat as compared to the control. The amount of phenloic acids increased with increased concentration of both the materials in mycelia of 7 and 14 day-old cultures. Due to anti-oxidant and several other properties of phenolic acids, the senescence of the fungus has been prolonged which may be one probable reason of sustaining the virulence of the pathogen.     

Studies on Flavor Components in Soybean

Ethanol (1:1) extract of defatted soybean flour was fractionated systematically and the resulting phonolic acid fraction was investigated. This fraction had strong phenol-like flavor and contained at least seven phenolic acids including syringic, vanillic, ferulic, gentisic, salicylic, p-coumaric, and p-hydroxybenzoic acids. The main component among these was syringic acid, which was isolated as 3,5-dinitrobenzoate.

In addition, two isomers of chlorogenic acids, presumably isochlorogenic and chlorogenic acids approximately in a ratio of 1 : 10, were found in this extract. These substances have sour, bitter and astringent flavors.     

Antioxidant activity of extracts from Thalictrum minus suspension culture

Low meadow-rue (Thalictrum minus L.) antioxidant complex was studied in cell extracts and culture medium. Its activity was expressed as total polyphenol content in ferulic acid equivalents. In these model systems (cell extracts and culture medium) the inhibition of lipid oxidation and diphenylpicrylhydrazine reduction (EC₅₀ = 12–15 μg/ml) were observed. At the phenolic compound concentration of 8–15 μg/ml, the reducing capacity of cell extracts was equivalent to 1.5 mM ascorbic acid. At the same time, berberine, a major alkaloid synthesized by the culture, manifested a low antioxidant activity. The analysis of phenolic acid composition in low meadow-rue showed that one of the main components of its antioxidant system were caffeic, gallic, chlorogenic, and ferulic acids.     

Antifungal phenolic acids in apple fruits after infection with Sclerotinia fructigena

Several compounds were separated from the antifungal materials produced in Edward VII apple fruits attacked by the brown rot organism Sclerotinia fructigena. Six phenolic compounds were isolated in the crude state by column chromatography and their fungicidal properties examined. Two of the phenolic acids present were purified and identified as 4-hydroxybenzoic acid and 4-hydroxy-3-methoxybenzoic acid. These phenolic compounds were shown to arise from the action of the pathogen on the juice of the fruit and not from the peel or the juice-free pulp.     

Production, properties and application to biocatalysis of a novel extracellular alkaline phenol oxidase from the thermophilic fungus Scytalidium thermophilum

Scytalidium thermophilum produces an extracellular phenol oxidase on glucose-containing medium. Certain phenolic acids, specifically gallic acid and tannic acid, induce the expression of the enzyme. Production at 45°C in batch cultures is growth-associated and is enhanced in the presence of 160 μM CuSO₄.5 H₂O and 3 mM gallic acid. The highest enzyme activity is observed at pH 7.5 and 65°C, on catechol. When incubated for 1 h at pH 7 and pH 8, 95% and 86% of the activity is retained. Thermostability decreases gradually from 40°C to 80°C. Estimated molecular mass is c. 83 kDa, and pI is acidic at c. 5.4. Substrate specificity and inhibition analysis in culture supernatants suggest that the enzyme has unique properties showing activity towards catechol; 3,4-dihydroxy-l-phenylalanine (l-DOPA); 4-amino-N, N-diethylaniline (ADA); p-hydroquinone; gallic acid; tannic acid and caffeic acid, and no activity towards l-tyrosine, guaiacol, 2,2′-azino-bis(3-ethyl-benzthiazoline-6-sulphonic acid) (ABTS) and syringaldazine. Inhibition is observed in the presence of salicyl hydroxamic acid (SHAM) and p-coumaric acid. Enzyme activity is enhanced by cetyltrimethylammonium bromide (CTAB) and polyvinylpyrrolidone (PVP), and the organic solvents dimethyl sulfoxide (DMSO) and ethanol. No inhibition is observed in the presence of carbon monoxide. Benzoin, benzoyl benzoin and hydrobenzoin are converted into benzil, and stereoselective oxidation is observed on hydrobenzoin. The reported enzyme is novel due to its catalytic properties resembling mainly catechol oxidases, but displaying some features of laccases at the same time.     

Chemical Characterization and Multidirectional Biological Effects of Different Solvent Extracts of Arum elongatum: in Vitro and in Silico Approaches

Arum elongatum (Araceae) is widely used traditionally for the treatment of abdominal pain, arterial hypertension, diabetes mellitus, rheumatism and hemorrhoids. This study investigated the antioxidant properties, individual phenolic compounds, total phenolic and total flavonoid contents (HPLC/MS analysis), reducing power and metal chelating effects of four extracts obtained from A. elongatum (ethyl acetate (EA), methanol (MeOH), methanol/water (MeOH/water) and infusion). The inhibitory activity of the extracts were also determined against acetylcholinesterase, butyrylcholinesterase, tyrosinase, amylase and glucosidase enzymes. The MeOH/water extracts contained the highest amount of phenolic contents (28.85 mg GAE/g) while the highest total flavonoid content was obtained with MeOH extract (36.77 mg RE/g). MeOH/water demonstrated highest antioxidant activity against DPPH⋅ radical at 38.90 mg Trolox equivalent per gram. The infusion extract was the most active against ABTS⁺⋅ (133.08 mg TE/g). MeOH/water extract showed the highest reducing abilities with the CUPRAC value of 102.22 mg TE/g and the FRAP value of 68.50 mg TE/g. A strong metal chelating effect was observed with MeOH/water extract (35.72 mg EDTAE/g). The PBD values of the extracts ranged from 1.01 to 2.17 mmol TE/g. EA extract displayed the highest inhibitory activity against AChE (2.32 mg GALAE/g), BChE (3.80 mg GALAE/g), α-amylase (0.56 mmol ACAE/g) and α-glucosidase (9.16 mmol ACAE/g) enzymes. Infusion extract was the most active against tyrosinase enzyme with a value of 83.33 mg KAE/g. A total of 28 compounds were identified from the different extracts. The compounds present in the highest concentration were chlorogenic acids, 4-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, isoquercitrin, delphindin 3,5-diglucoside, kaempferol-3-glucoside and hyperoside. The biological activities of A. elongatum extracts could be due to the presence of compounds such as gallic acid, chlorogenic acids, ellagic acid, epicatechin, catechin, kaempferol, 4-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, quercetin, isoquercitrin, and hyperoside. Extracts of A. elongatum showed promising biological activities which warrants further investigations in an endeavor to develop biopharmaceuticals.     

Plant growth-promoting rhizobacteria-mediated induction of phenolics in pea ( Pisum sativum) after infection with Erysiphe pisi

Qualitative and quantitative estimation of phenolic compounds was done through high performance liquid chromatography (HPLC) in different parts of pea (Pisum sativum) after treatment with two plant growth-promoting rhizobacteria (PGPR), viz., Pseudomonas fluorescens (strain Pf4) and Pseudomonas aeruginosa (referred to here as Pag) and infection by Erysiphe pisi. The phenolic compounds detected were tannic, gallic, ferulic, and cinnamic acids on the basis of their retention time in HPLC. In all the treated plants, synthesis of phenolic compounds was enhanced. The induction of gallic, ferulic, and cinnamic acids was manyfold more than those in the control. Maximum accumulation of phenolic compounds was observed in plants raised from PGPR-treated seeds and infection with E. pisi. Under pathogenic stress, Pag performed better because a relatively higher amount of phenolics was induced compared with plants treated with Pf4. Received: 20 August 2001 / Accepted: 20 September 2001     

In vitro study of AMP-deaminase from fish (Cyprinus carpio) treated with hydrolyzable tannins

AMP-deaminase (EC 3.5.4.6) is an enzyme responsible for stabilising adenylate energy changes. The properties of this enzyme are controlled by various ligands of hydrophobic nature. An investigation of enzyme activity alterations under the influence of natural phenolic acids (tannic, ellagic and gallic) which are soluble in water, could evidence the biological toxicity of these compounds. In our study purified AMP-deaminase isolated from white muscle of Cyprinus carpio was exposed to phenolic acids in the concentration range of 1 to 50 microM as well as to tannic acid in the presence of Cu2+ ions (5 microM). On the basis of the obtained results we can conclude that among the tested acids, gallic acid did not contribute to the change in AMP-deaminase activity, whereas ellagic acid diminished its activity at the highest concentration (50 microM). Tannic acid caused a significant decrease in the enzyme activity in comparison to control for all used concentrations. Cu2+ ions alone reduced the activity of AMP-deaminase for all studied concentrations. A combined action of a chosen Cu2+ ions concentration (5 microM) with tannic acid at the concentration higher than 2 microM resulted in a decrease in the enzyme activity, but for lower tannic acid concentration of 1 microM the activity of AMP-deaminase was stimulated. These experiments showed that tannic acid may stop free radical chain reactions only at low concentrations (1 microM) in the presence of Cu2+ ions (5 microM).