Bioactivities of Phenolic Compounds from Kiwifruit and Persimmon

Abstract

Fruit used in the common human diet in general, and kiwifruit and persimmon particularly, displays health properties in the prevention of heart disease. This study describes a combination of bioactivity, multivariate data analyses and fluorescence measurements for the differentiating of kiwifruit and persimmon, their quenching and antioxidant properties. The metabolic differences are shown, as well in the results of bioactivities and antioxidant capacities determined by ABTS, FRAP, CUPRAC and DPPH assays. To complement the bioactivity of these fruits, the quenching properties between extracted polyphenols and human serum proteins were determined by 3D-fluorescence spectroscopy studies. These properties of the extracted polyphenols in interaction with the main serum proteins in the human metabolism (human serum albumin (HSA), α-β-globulin (α-β G) and fibrinogen (Fgn)), showed that kiwifruit was more reactive than persimmon. There was a direct correlation between the quenching properties of the polyphenols of the investigated fruits with serum human proteins, their relative quantification and bioactivity. The results of metabolites and fluorescence quenching show that these fruits possess multiple properties that have a great potential to be used in industry with emphasis on the formulation of functional foods and in the pharmaceutical industry. Based on the quenching properties of human serum proteins with polyphenols and recent reports in vivo on human studies, we hypothesize that HSA, α-β G and Fgn will be predictors of coronary artery disease (CAD).

Screening of Chemical Composition, Antimicrobial and Antioxidant Activities in Pomegranate, Quince, and Persimmon Leaf, Peel, and Seed: Valorization of Autumn Fruits By-Products for a One Health Perspective

“…Finally, in the persimmon extracts, the most abundant compound was kaempferol-3-O-glucoside, and kaempferol derivates were also detected. Other studies have shown that kaempferol and derivates and quercetin are common compounds in persimmon [48][49][50][51]. Nevertheless, in contrast, Yaqub et al reported that caffeic acid, p-coumaric acid, and ferulic acid were present in large quantities in persimmon extracts, which were not detected in our study [48].…”

In Vitro and In Silico Interaction Studies with Red Wine Polyphenols against Different Proteins from Human Serum

“…The 3D-FL was measured at emission wavelengths between 200 and 795 nm, and the initial excitation wavelength was 200 nm. For comparison of the obtained results, caffeic acid, quercetin, and tannic acid were used [9,10]. The binding properties of wine to human serum albumin (HSAlb) and fibrinogen were evaluated by using 2D-and 3D-FL.…”

“…The analysis of the results indicates a promising role for food polyphenols in preventing thrombosis and cardiovascular diseases, but, at the same time, suggests caution when transferring the in vitro findings in vivo [4][5][6]. It was reported in a number of recent studies [7][8][9][10] that the consumption of beer, wine, and fruits has already been associated with a multitude of beneficial effects due to their high polyphenolic content. Beverages have to be consumed moderately in order to obtain their positive influence on health.…”

Targeting proteases involved in the viral replication of SARS-CoV-2 by sesquiterpene lactones from chicory (Cichorium intybus L.)

“…Since the fluorescence quenching can be a common phenomenon with natural extracts, 40,41 we employed a quenching control (Quench, Fig. 1).…”

“…Nonetheless, this effect could be even higher due to the autofluorescence observed with the extracts. 39 Since the fluorescence quenching can be a common phenomenon with natural extracts, 40,41 we employed a quenching control (Quench, Fig. 1).…”