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PubMed2006

[Studies on chemical constituents in herb of Myricaria bracteata].

OBJECTIVE: To study the chemical constituents of Myricaria bracteata. METHOD: The chemical constituents were isolated by silica gel column chromatography and the structures were elucidated by spectroscopic methods. RESULT: Eleven compounds were obtained and identified as rhamnetin, 3,5,4'-trihydroxy-7,3'-dimethoxyflavone, 3,5,4'-trihydroxy-7-methoxyflavone, quercetin-3-O-alpha-L-rhamnopyranoside, kaempferol, quercetin, chrysoerio, gallic acid, gallic acid ethylester, beta-sitosterol, daucosterol. CONCLUSION: All compounds were obtained from M. bracteata for the first time.

Flavones↗
PubMedDate not supplied

Possible role of radical intensity and oxidation potential for gallic acid-induced apoptosis.

Gallic acid induced apoptotic cell death in human promyelocytic leukemia HL-60 cells. The effect of gallic acid was significantly reduced by blocking the free hydroxyl or carboxyl group with acetyl, methyl, ethyl, n-propyl or isoamyl group. This was paralleled with the decrease in the intensity of both gallate radical and oxidation potential. These data suggest the prooxidant action of gallic acid in the induction of apoptosis. On the other hand, the introduction of larger alkyl groups, such as lauryl or stearyl groups, to the carboxyl group of gallic acid, neither increased the radical intensity nor oxidation potential, but significantly increased its apoptosis-inducing activity. This suggests that the increase in the lipophilicity of the gallate molecule is an another factor which induces apoptosis by an as yet unidentified mechanism.

Antioxidants↗
PubMed2004

Molecular diversity of tannic acid degrading bacteria isolated from tannery soil.

AIMS: The aim of this study was to enrich and isolate bacteria from a tannery soil that were capable of utilizing tannic acid and gallic acid as sole source of carbon aerobically, and to characterize their diversity in order to identify efficient strains that can be used for tannin bioremediation. METHODS AND RESULTS: Bacterial strains were isolated after enrichment in minimal medium with tannic acid or gallic acid as sole carbon source. Polymerase chain reaction (PCR) restricted fragment length polymorphism of 16S rDNA [amplified ribosomal DNA restriction analysis (ARDRA)] and BOX-PCR was used to characterize their diversity. Two strains showing relatively high efficiency in degrading tannic acid and gallic acid were identified on the basis of carbon source utilization pattern (BIOLOG) and 16S rDNA sequence. CONCLUSIONS: Bacterial strains capable of degrading tannic acid and gallic acid could be grouped into six and seven clusters on the basis of ARDRA and BOX-PCR, respectively. On the basis of 16S rDNA sequence, the most efficient isolate degrading tannic acid belonged to Pseudomonas citronellolis, whereas the most efficient gallic acid degrader showed maximum phylogenetic relatedness to P. plecoglossicida. SIGNIFICANCE AND IMPACT OF THE STUDY: Aerobic tannic acid degraders such as the two strains isolated in this study can be used for tannin bioremediation, and in the study of genes involved in the production of tannase, an industrially important enzyme.

Benzoates↗
PubMed1982

Inhibition of mutagenicity of a model nitrosation reaction by naturally occurring phenolics, coffee and tea.

Several plant phenolics, one instant coffee, one instant decaffeinated coffee, one roasted coffee, one Japanese tea, one black Indian tea, and one Chinese tea were examined for their inhibitory properties on mutagenicity resulting from the nitrosation of methylurea. Mutagenicity was estimated as the number of his+ revertants per survivor of Salmonella typhimurium TA1535 which was exposed in suspension to the nitrosation mixtures and the modulating agents for 20 min. Tannic acid, gallic acid and chlorogenic acid suppressed the mutagenicity of the model nitrosation system at concentrations similar to or even lower than ascorbic acid. The three tested coffees and three tested teas exerted an inhibitory effect on the mutagenicity of the test system at doses at which they are consumed.

Chlorogenic Acid↗
PubMed2002

Inhibitory effects of plant phenols on the activity of selected enzymes.

Selected enzymes (alpha-amylase, trypsin, and lysozyme) were allowed to react with some simple phenolic and related compounds (caffeic acid, chlorogenic acid, ferulic acid, gallic acid, m-, o-, and p-dihydroxybenzenes, quinic acid, and p-benzoquinone). The derivatized enzymes obtained were characterized in terms of their activity. In vitro experiments showed that the enzymatic activity of the derivatives was adversely affected. This enzyme inhibition depended on the reactivity of the phenolic and related substances tested as well as on the kind of substrate applied. The decrease in the activity was accompanied by a reduction in the amount of free amino and thiol groups, as well as tryptophan residues, which resulted from the covalent attachment of the phenolic and related compounds to these reactive nucleophilic sites in the enzymes. The enzyme inhibition correlates well with the blocking of the mentioned amino acid side chains.

Benzoquinones↗
PubMedDate not supplied

Plant phenolics protect from bleomycin-induced oxidative stress and mutagenicity in Salmonella typhimurium TA102.

Antioxidants are deemed to be important against DNA damage and mutations induced by reactive oxygen species (ROS). An assay for the ability of plant phenolics to protect against mutations caused by bleomycin treatment in Salmonella typhimurium TA102 cells in concentrations up to 20 microM was developed. Caffeic acid, gallic acid, protocatechuic acid, ferulic acid and rutin hydrate in final concentrations of 0.5 to 20 microM were tested for their ability to protect TA102 cells from mutations caused by oxidative stress from bleomycin. The cut-off concentration of 20 microM was used because as a limit it is biologically meaningful, higher concentrations being unrealistic in vivo. Caffeic acid was very potent at a concentration of 0.5-20 microM. The other four antioxidants were not effective up to 20 microM. The above assay will be helpful to characterize antioxidant molecules.

Antimetabolites, Antineoplastic↗
PubMed2005

On-column capillary electrophoretic monitoring of rapid reaction kinetics for determination of the antioxidative potential of various bioactive phenols.

An on-column capillary electrophoretic procedure for the determination of the antioxidative potential of various bioactive phenols, found in plant, fruit, and vegetable extracts, is described. The assay is based on a rapid mixing of phenols or phenolic extracts before the capillary, followed by pressurized injection of the reaction mixture into the capillary. After incubation of the reaction mixture inside the capillary, high voltage is switched on and separation of reactants and products is performed. Using hydrogen peroxide as a stressor, the kinetics of the oxidation of various bioactive phenols was studied (rutin, chlorogenic acid, quercetin, caffeic acid, gallic acid, and combinations of these) and compared with the oxidation rate of L-ascorbic acid as a reference. The concept was demonstrated for the determination of the antioxidative potential of various polyphenol mixtures and of the methanol extract of the sea buckthorn (Hippophae rhamnoides L.). In most cases quercetin has the highest rate constant of oxidation among the tested phenolic compounds. However, in the mixture L-ascorbic acid/quercetin, the oxidation rate of L-ascorbic acid was enhanced and oxidation of quercetin was strongly inhibited compared with the other combinations of tested polyphenols.

Antioxidants↗
PubMed2006

Crocin bleaching assay (CBA) in structure-radical scavenging activity studies of selected phenolic compounds.

The applicability of the crocin bleaching assay (CBA) to structure-activity relationship (SAR) studies of a great number (n = 39) of selected phenolic compounds was thoroughly investigated. The focus was on the activity of hydroxybenzoic, hydroxyphenylacetic, hydroxyphenylpropanoic, and hydroxycinnamic acids. Other assays [oxygen radical absorbance capacity (ORAC), lipid oxidation] were applied when necessary. Hydroxybenzoic acids were less active than the respective simple phenols. The position of the -COOH group relative to hydroxyl substituents was critical. The number and position of the -OH groups governed the order and size of activity within the subgroup of these acids. Gallic acid was the most active, being 1.6- and 3.4-fold superior to protocatechuic and syringic acids, respectively. The effect of proximity of the -COOH group to the phenyl ring was more distinct for 3,4-guaiacol acids (ferulic >> dihydroferulic congruent with homovanillic > vanillic) than for 3,4-catechol ones (caffeic >> protocatechuic > or = dihydrocaffeic congruent with homoprotocatechuic). Compounds such as vanillin, tyrosol, ferulic acid derivatives, rosmarinic acid, and quercetin were examined to reinforce discussion on the basis of physical organic chemistry principles. Taking into account the acidity of most compounds, the CBA-derived order of activity was meaningful.

Carotenoids↗
PubMed2003

Inhibition of myeloperoxidase-catalyzed tyrosylation by phenolic antioxidants in vitro.

We have developed an in vitro assay system for the evaluation of the inhibitory effects of phenolic antioxidants on myeloperoxidase (MPO) activity. The formation of dityrosine from the MPO/H2O2/L-tyrosine system was used as an indicator of the MPO activity. Because the buffer system used does not include chloride ion, this assay has the advantage of exclusion of direct reaction between an antioxidant and HOCl. In this assay, ferulic acid, gallic acid, and quercetin strongly inhibited the dityrosine formation, and curcumin and caffeic acid were also effective.

Antioxidants↗
PubMed2000

Influence of phenolic compounds on the physiology of Oenococcus oeni from wine.

This study shows that the growth of Oenococcus oeni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations. Malolactic fermentation was stimulated in the presence of catechin and quercetin, but increasingly delayed with increasing amounts of p-coumaric acid. Gallic acid appeared to delay or inhibit the formation of acetic acid from citric acid. This could lead to a better control of malolactic fermentation and suppress the increase in volatile acidity, which is undesirable in the wine-making process.

Acetic Acid↗
PubMed2005

Enhanced chemical oxidation of aromatic hydrocarbons in soil systems.

Fenton's destruction of benzene, toluene, ethylbenzene, and xylene (BTEX) was investigated in soil slurry batch reactors. The purpose of the investigation was to quantify the enhancement of oxidation rates and efficiency by varying process conditions such as iron catalyst (Fe(II) or Fe(III); 2, 5, and 10mM), hydrogen peroxide (H2O2; 30, 150, 300 mM), and metal chelating agents (l-ascorbic acid, gallic acid, or N-(2-hydroxyethyl)iminodiacetic acid). Rapid contaminant mass destruction (97% after 3h) occurred in the presence of 300 mM H2O2 and 10 mM Fe(III). An enhanced removal rate (>90% removal after 15 min and 95% removal after 3h) was also observed by combining Fe(III), N-(2-hydroxyethyl)iminodiacetic acid and 300 mM H2O2. The observed BTEX mass removal rate constants (3.6-7.8 x 10(-4)s(-1)) were compared to the estimated rate constants (4.1-10.1 x 10(-3)s(-1)). The influence of non-specific oxidants loss (by reaction with iron hydroxides and soil organic matter) was also explored.

Ascorbic Acid↗
PubMed1987

A high-conductance anion channel in adult amphibian skeletal muscle.

Membrane patches were excised from enzymatically dissociated frog toe muscle. High-conductance anion channels could be induced in previously quiet patches by 20-120 s depolarizations beyond +20 mV and then studied in the potential range from -80 to +60 mV for a long time. From reversal potentials the estimated permeability ratios PCl/PNa and PCl/Pglucuronate were near 3.5 and 4, respectively. There were probably 5 or more conductance levels (substates) for a single channel, the most common in symmetrical 110 mM NaCl being 260 and 70 pS at 10 degrees C. Gating was complex, with rapid and slow events and several gating modes, including periods of rapid flickering. Channels closed reversibly at potentials more negative than -50 mV. The channel was blocked by application to the cytoplasmic face of tannic acid, gallic acid, and zinc but not of DIDS or 9-anthracene-carboxylic acid, and it was blocked by extracellular zinc.

Animals↗
PubMed1999

[A study on chemical constituents in seeds of Crataegus pinnatifida Bge. var. major N. E. Br].

OBJECTIVE: To study the chemical constituents in the seed of Crataegus pinnatifida var. major. METHOD: Four compounds were isolated and identified by column chromatography and 1H, 13C-NMR data. RESULTS: The compounds obtained were identified as protocatechuic acid, gallic acid, catechol and p-hydroxybenzoic acid. CONCLUSION: All the compounds were isolated from this plant for the first time.

Catechols↗
PubMed2006

Molecular and sensory studies on the umami taste of Japanese green tea.

Aimed at defining the key drivers for the quality-determining umami taste of a high-grade powdered green tea, called mat-cha, a bioactivity-guided fractionation using solvent extraction, solvent precipitation, preparative chromatographic separations, and human psychophysical experiments was applied on freshly prepared mat-cha. Liquid chromatography-tandem mass spectrometry and one-/two-dimensional nuclear magnetic resonance studies on isolated fractions led to the identification of l-theanine, succinic acid, 3,4,5-trihydroxybenzoic acid (gallic acid), and (1R,2R,3R,5S)-5-carboxy-2,3,5-trihydroxycyclohexyl-3,4,5-trihydroxybenzoate (theogallin) as umami-enhancing compounds in the green tea beverage, and it can be shown by sensory studies that these compounds are able to raise the umami intensity of sodium l-glutamate proportionally.

Chromatography, High Pressure Liquid↗
PubMed2000

Synthesis of antioxidative and anti-inflammatory drugs glucoconjugates.

Glucoconjugates of (+/-)-ibuprofen, (+/-)-alpha-tocopherol (vitamin E), gentisic acid, gallic acid, 2,6-bis(tert-butyl)-4-thiophenol, and N-acetyl-L-cysteine were prepared with the objective of increasing the bioavailability of such antioxidant and anti-inflammatory drugs. The O-glucosides were synthesized using benzylated alpha-D-glucopyranosyl trichloracetimidate as glycosyl donor. For the synthesis of the S-glucosides, the glycosyl donor 1,2,3,4,6-penta-O-acetyl-beta-D-glucopyranose provided higher yields than the corresponding O-acetylated imidate.

Acetylcysteine↗
PubMed2001

Analysis of phenolic compounds in Spanish Albrariño and Portuguese Alvarinho and Loureiro wines by capillary zone electrophoresis and high-performance liquid chromatography.

The concentration of different phenolic compounds was measured in Spanish Albariño and Portuguese Alvarinho and Loureiro white wines by capillary zone electrophoresis (CZE), in order to characterize them. Although all samples presented the same qualitative pattern (characterized by tyrosol; (-)-epicatechin; syringic acid; ferulic acid; p-coumaric acid; caffeic acid, gallic acid; 3,4-dihydroxybenzoic acid; cis-coumaroyl tartaric acid (COUTA); trans-COUTA; trans-caffeoyl tartaric acid (CAFTA), and hydroxycinnamic esters), some quantitative differences were observed. When samples were analyzed by high-performance liquid chromatography (HPLC), in order to compare the results obtained by both techniques, no significant qualitative or quantitative differences were obtained. Nevertheless, CZE proved to be a more convenient technique for the routinary analyses of these wines, due to better separation of the different compounds, better peak shapes, and higher speed than HPLC.

Chromatography, High Pressure Liquid↗
PubMed2005

Analyses of phenolic compounds by microemulsion electrokinetic chromatography.

In this study, a microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect 13 phenolic compounds (syringic acid, p-cumaric acid, vanillic acid, caffeic acid, gallic acid, 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, (+)-catechin, (-)-epigallocatechin, (-)-epicatechin gallate, (-)-epigallocatechin gallate, (-)-epicatechin, and (-)-gallocatechin), which are present in many plant-derived foods. The effects of cosurfactant, organic modifier, and oil were examined in order to optimize the separation of these phenolic compounds. The amounts of cosurfactant (cyclohexanol) and organic modifier (acetonitrile) were determined as the major influence on the separation selectivity, while the type of oil partially affected the separation resolution of the phenolic compounds. A highly efficient MEEKC separation method was achieved within 14 min by using a microemulsion solution of pH 2.0 containing 2.89% w/v SDS, 1.36% w/v heptane, 7.66% w/v cyclohexanol, and 2% w/v ACN. Furthermore, the present work could demonstrate that the nature of the oil phase has a significant influence on the separation selectivity of phenolic compounds.

Acetonitriles↗
PubMed1982

Inhibitory effects of phenolics, teas and saliva on the formation of mutagenic nitrosation products of salted fish.

The objectives of this study were to simulate in vitro some of the conditions that may prevail in man during the ingestion of a meal and to quantitate the inhibitory effect of phenolics and phenolic-containing beverages on the formation of mutagenic nitrosation products. The test system consisted of nitrosating (pH 2, 1 h, 37 degrees C) an aqueous fraction of a salt-preserved Chinese fish (Pak Wik) with or without the inhibitors to be tested and estimating the frequency of his+ revertants per survivor of Salmonella typhimurium (strain TA1535). The phenolics and teas were added to the nitrosation mixture. Catechin, chlorogenic acid, gallic acid, pyrogallol and tannic acid suppressed the formation of mutagenic nitrosation products. The inhibitory efficiency was comparable to that of ascorbic acid. A Japanese, a Chinese and a Ceylonese tea also prevented the formation of mutagenic nitrosated fish products at doses which are usually consumed by man. Moreover, saliva exerted an inhibitory effect. The inhibitory effect was not additive when the phenolics or saliva were added concurrently to the nitrosation mixture. The possibility that phenolics are involved in the apparent chemopreventive effect of fruits and vegetables is discussed.

Animals↗