Bioactivity of alginetin, a caramelization product of pectin: Cytometric analysis of rat thymic lymphocytes using fluorescent probes

Abstract

Alginetin is the major product formed from pentoses and hexurionic acids. Alginetin is producted by cooking process of food including pection, a naturally-occurring polysacharride found in many plants. However, the biological interaction and toxicity of alginetin are not known at all. The aim of the present study was to investigate the cellular actions of alginetin on rat thymic lymphocytes. The effects of alginetin on the cell were examined using flow cytometry with fluorescent probes. Alginetin increased cellular content of non-protein thiols ([NPT] i ) and elevated intracellular Zn 2+ levels ([Zn 2+ ] i ). Chelation of intracellular Zn 2+ reduced the effect of alginetin on [NPT] i , and chelation of external Zn 2+ almost completely diminished alginetin-induced elevation of [Zn 2+ ] i , indicating that alginetin treatment increased Zn 2+ influx. Increased [NPT] i and [Zn 2+ ] i levels in response to alginetin were positively correlated. Alginetin protected cells against oxidative stress induced by hydrogen peroxide and Ca 2+ overload by calcium ionophore. It is considered that the increases in [NPT] i and [Zn 2+ ] i are responsible for the cytoprotective activity of alginetin because NPT attenuates oxidative stress and Zn 2+ competes with Ca 2+ . Alginetin may be produced during manufacturing of jam, which may provide additional health benefits of jam.

Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline

“…Compound 2 , an aromatic compound called arginetin, was isolated from the MRPs derived from xylose and proline. Compound 2 has been identified as a product of heating uronic acids, such as alginic acid, glucuronic acid, and galacturonic acid. − The formation pathway toward compound 2 has already been proposed in the previous study . Compound 2 exhibited strong antioxidant and chelating activities for iron ions. , The metal chelating activity of compound 2 is consistent with the hypothesis of Rurián-Henares et al that the antimicrobial mechanism of MRPs is due to the chelation of metal ions inside and outside the bacterial cell. , …”

Analytical Characterization and Inhibitor Detection in Liquid Phases Obtained After Steam Refining of Corn Stover and Maize Silage

“…3,4-dihydrocoumarin-6-ol is also reported by Oudia et al (2007) in a Pyrolysis-GC/MS study of eucalyptus kraft pulps and by Kouhi and Shams (2019) after co-pyrolysis of bagasse and waste heavy paraffin. Alginetin is therefore reported as “caramelization product”, originating from pentoses and hexuronic acids after thermal treatments ( Doi et al, 2020 ). However, both compounds are not mentioned in the context of inhibitory effects in the literature.…”