Biosynthesis of food constituents: Natural pigments. Part 2 - a review

Velı́šek, J.; Davı́dek, J.; Cejpek, Karel

doi:10.17221/2463-cjfs

Cited by 26 publications

(16 citation statements)

References 41 publications

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“…The polyketide pathway assembles the main polyketide chain of the azaphilone pigments from acetic acid (the starter unit) and five malonic acid molecules (the chain extender unit) in a conventional way to generate the chromophore structure. The fatty acid synthesis pathway produces a medium-chain fatty acid (octanoic or hexanoic acid) that is then bound to the chromophore by a transesterification reaction (Hajjaj et al 1999;Velisek et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Azaphilones: a class of fungal metabolites with diverse biological activities

2010

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This review presents an overview of azaphilones isolated from different species of fungi, detailing their chemical structures and biological activities as covered in the recent literature. Over 170 different azaphilone compounds occur in fungi belonging to 23 genera from 13 families: these azaphilones can be classified into ten different structural groups. Numerous azaphilone structures have been described, particularly from members of the Trichocomaceae and Xylariaceae families. Azaphilones exhibit a wide range of interesting biological activities, such as antimicrobial, antifungal, antiviral, antioxidant, cytotoxic, nematicidal and anti-inflammatory activities. Many of these effects may be explained by the reactions of azaphilones with amino groups, such as those found in amino acids, proteins and nucleic acids, resulting in the formation of vinylogous c-pyridones.

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Section: Introductionmentioning

confidence: 99%

Azaphilones: a class of fungal metabolites with diverse biological activities

2010

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“…The content of free radicals in flour increased and that of carotenoids decreased during the process. Carotenoids are a group of more than 700 very common yellow, orange, and red lipophilic pigments that occur in all organisms capable of photosynthesis (Velíšek et al 2008). A similar carotenoid profile was found in the wheat species examined (Abdel et al 2007).…”

Section: Discussionmentioning

confidence: 69%

Better bread from vigorous grain?

Chloupek¹,

Both²,

Dostál³

et al. 2008

Czech J. Food Sci.

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Chloupek O., Both Z., Dostál V., Hrstková P., Středa T., Betsche T., Hrušková M., Horáková V. A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread quality. Relationships between the grain vigour, nutrients and anti-nutrients, contents, and bread volume were evaluated using the samples acquired from official variety trials. In the trials, the grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10°C in a solution of polyethylene glycol (PEG 6000 at osmotic pressure -2 bars, the so called permanent wilting point). The results showed that the locations and years changed the bread volume but not the rank of the varieties tested in the trait. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80-90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90-95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher contents of total polyphenols than the varieties of lower quality, and the polyphenol content was correlated with the vigour (r 2 = 0.19**) and bread volume (r 2 = 0.08*). It can be concluded that the grain vigour is genetically controlled, thus the bread quality could be improved by grain breeding.Keywords: wheat; grain vigour; bread volume; polyphenols; cultivars A generally accepted measure of objective bread quality is the volume of bread baked from an invariable amount of wheat flour. The bread volume is related to quantity and quality of gluten (gliadins and glutenins). Cereals naturally contain a wide variety of polyphenols that have many protective ef-

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“…Dentre as classes de substâncias que se destacam entre os compostos fenólicos, os flavonoides formam um grande grupo de produtos naturais com mais de 10.000 estruturas distintas já identificadas (AGATI et al, 2012). Como descrito no parágrafo anterior, as estruturas químicas dos flavonoides possuem um esqueleto C6-C3-C6 que são compostos por uma anel fenil (anel B) ligados a uma porção benzopirano (anel C), que por sua vez é ligado a um anel aromático (anel A) (VELIŠEK; DAVÍDEK; CEJPEK, 2008). Dependendo da posição de ligação do anel fenil ao carbono da porção benzopirano, além dos flavonoides (2-fenilbenzopirano), mais dois tipos de compostos naturais podem ser formadas: isoflavonóides (3-fenilbenzopirano) e os neoflavonoides (4-fenilbenzofurano) (SLADE; FERREIRA; MARAIS, 2005 (Grotewold, 2006 (1) 5,7-dihidroxi-8-(3metilbutanoil)-4fenilcumarina…”

Section: Introductionunclassified

Neoflavonoids With Implications on the Central Nervous System: An Tecnologica Forecasting

Oliveira¹,

Freitas²,

David³

et al. 2014

RGEINTEC

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ResumoOs neoflavonoides ocorrem naturalmente em várias espécies de plantas e possuem uma vasta gama de atividades farmacológicas, como anti-inflamatório, antitumoral, antibacteriano, antiproliferativo, antioxidante e imunomoduladora. Levando em consideração os compostos neoflavonoides e suas propriedades farmacológicas, o presente trabalho teve como objetivo realizar uma prospecção tecnológica sobre os neoflavonoides e suas implicações sobre o sistema nervoso central. Esta prospecção foi realizada através de uma pesquisa bibliográfica abrangente e sistemática em artigos e patentes. Os artigos foram pesquisados no banco de dados do Periódico da CAPES, Science Direct, Scopus, Pub Med e ACS Publications. A pesquisa de patentes foi realizada nas bases do INPI, EPO, WIPO e USPTO. De acordo com os resultados obtidos, foi possível observar que os neoflavonoides podem ter várias implicações sobre o sistema nervoso central, principalmente com relação ao tratamento de desordens neurológicas como a doença de Alzheimer. Grande parte dos documentos publicados foi na forma de artigos científicos e uma pequena fração na forma de depósito de registro de pedidos de patentes. Dessa forma, esse trabalho pode servir como um incentivo de inovação tecnológica para o desenvolvimento de novas pesquisas envolvendo neoflavonoides, visto que o número de registro de depósitos de pedidos de patente ainda é relativamente insuficiente para atender a atual demanda por inovação tecnológica e científica. AbstractThe neoflavonoides occur naturally in many plant species and possess a wide range of pharmacological activities such as anti-inflammatory, antitumor, antibacterial, antiproliferative, immunomodulatory and antioxidant. Taking into account the neoflavonoides compounds and their pharmacological properties, the present study aimed to perform a technological foresight about neoflavonoides and its implications on the central nervous system. This technological foresight was performed through a comprehensive literature search and systematic in articles and patents. Articles were searched in the database of the Periodicals of CAPES, Science Direct, Scopus, Pub Med and ACS Publications. The patent search was conducted on the basis of the INPI, EPO, WIPO and USPTO. According to the results, it was observed that the neoflavonoides may have several implications for the central nervous system, particularly with respect to treatment of neurological disorders such as Alzheimer's disease. Much of the document was published in the form of scientific papers and a small fraction in the form of filing of patent applications. Thus, this work can serve as an incentive for technological innovation for the development of new research involving neoflavonoides, since the number of registration filings of patent is still relatively insufficient to meet the current demand for scientific and technological innovation.

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Biosynthesis of food constituents: Natural pigments. Part 2 - a review

Cited by 26 publications

References 41 publications

Azaphilones: a class of fungal metabolites with diverse biological activities

Azaphilones: a class of fungal metabolites with diverse biological activities

Better bread from vigorous grain?

Neoflavonoids With Implications on the Central Nervous System: An Tecnologica Forecasting

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