Alcohol stress, membranes, and chaperones

Tóth, Melinda E.; Vı́gh, László; Sántha, Miklós

doi:10.1007/s12192-013-0472-5

Cited by 50 publications

(40 citation statements)

References 118 publications

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“…However, the yield of each of response variable started to decrease when ethanol concentration was increased up to around 90%. High concentration of ethanol could interrupt extraction of phenolic compounds possibly by less penetration of ethanol into the plant matrix through protein impairing function and lower solubility of some extractable phenolic compounds (Tóth, Vígh, & Sántha, ), thus affecting the rate of extraction, while water and low amount of ethanol may simply get reached to cells (Yang et al, ). Water and ethanol can be mixed in any proportion as water is a good polar solvent while ethanol is a less polar (Zhang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Process optimization of polyphenol extraction from carob (Ceratonia siliqua) kibbles using microwave‐assisted technique

Huma

Jayasena

Nasar‐Abbas

et al. 2017

J Food Process Preserv

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Microwave‐assisted extraction (MAE) method was investigated to recover phenolic compounds from carob kibbles and validated using response surface methodology. The study parameters were microwave power (170–900 W), ethanol concentration (30–90%), and solvent‐to‐sample ratio (10–30 mL/g) in terms of total phenolic content (TPC) and condensed tannins. Among optimized parameters (340 W, 45%, 30 mL/g), microwave power and ethanol concentration were found more influential parameters to get higher yields of TPC and condensed tannins. Moreover, the results of TPC (70.11 mg GAE g−1 DM), condensed tannins (4.11 mg CE g−1 DM), free radical scavenging activity (94.42%), ferric ion reducing potential (22.67 mg Fe+3 100 g−1 DM), and gallic acid (1.576 mg/g DM) obtained from optimal MAE conditions were found comparable to ultrasound‐assisted extraction method. The newly developed MAE method illustrates its potential to recover phenolic compounds from plant sources in a short duration. Practical applications Based on the results presented in this work, it is proposed that carob kibble could be considered as interesting raw material to get extracts rich in antioxidant properties. This extract could be used as an alternative to synthetic antioxidants in bio‐food products as natural preservative. Therefore, carob kibbles could be recommended for production of extracts rich in antioxidants, instead of being discarded from gum factory as by‐product. In addition, microwave‐assisted extraction method could be employed to increase time efficiency of the process.

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Section: Resultsmentioning

confidence: 99%

Process optimization of polyphenol extraction from carob (Ceratonia siliqua) kibbles using microwave‐assisted technique

Huma

Jayasena

Nasar‐Abbas

et al. 2017

J Food Process Preserv

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“…We speculated that downregulation of OMPs by resveratrol would influence bacterial adherence and colonization, pathogenesis, nutrient uptake and so on. A previous study suggested that alcohol can also lead to increased membrane fluidity and changes in membrane protein composition (Tóth et al ). The cytotoxic action of alcohol may include an elevated reactive oxygen species (ROS) production and oxidative stress (Wu and Cederbaum ; Tóth et al ).…”

Section: Discussionmentioning

confidence: 99%

The synergy of resveratrol and alcohol against Helicobacter pylori and underlying anti‐ Helicobacter pylori mechanism of resveratrol

2019

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Aims To determine individual antibacterial and synergistic antibacterial effects of resveratrol and alcohol against Helicobacter pylori 26695 in vitro, and to elucidate the underlying mechanism of action of resveratrol against H. pylori. Methods and Results The minimum inhibitory concentrations (MICs) and time‐killing curve of resveratrol and alcohol were determined. Transcriptome analysis by RNA sequencing was used to elucidate the underlying mechanism of action of resveratrol against H. pylori. Our results showed that the MICs of resveratrol and alcohol against H. pylori 26695 are about 64 μg ml−1 and 4% (v/v) respectively. The synergy was found: resveratrol at concentration of 64 μg ml−1 in combination with alcohol at concentration of 4% (v/v) showed >10 000‐fold decrease in the mount of viable bacteria compared with resveratrol and alcohol used alone. Transcriptome analysis showed 152 genes were downregulated and 111 genes were upregulated in the presence of resveratrol. Genes involved in protein translation (17·1%), outer membrane proteins (OMPs) (9·9%) and transports (11·2%) comprise 38·2% of the downregulated genes. In comparison, genes involved in redox (13·5%), pathogenesis and motility (9·9%) and iron homeostasis (4·5%) comprise 27·9% of the upregulated genes. Conclusions The synergy of resveratrol and alcohol against H. pylori was found in this study. The underlying mechanism of action of resveratrol against H. pylori may be mainly attributed to its inhibitory effect on translation, OMPs, transports, ATP synthase and possible oxidative damage. Significance and Impact of this Study Our study provides a global insight into the anti‐H. pylori mechanism of resveratrol. Both resveratrol and alcohol can contribute to inhibition of ribosomes, changes in OMPs and oxidative damage, which may be the explanations of synergistic effect against H. pylori elicited by resveratrol and alcohol.

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“…Thus, in alcohol abuse treatment Hsps may be critical for clinical treatment [8]. Alcohol stress may provoke similar response as heat shock and activates Hsps to protect membranes and other cellular parts against alcohol stress [9].…”

Section: Journal Of Drug Abuse 2471-853xmentioning

confidence: 99%