<i>In Vitro</i>Antioxidant and Antiproliferative Activities of 5-Hydroxymethylfurfural

Zhao, Ling; Chen, Jianping; Su, Jianyu; Li, Lin; Hu, Song-Qing; Li, Bing; Zhang, Xia; Xu, Zhenbo; Chen, Tianfeng

doi:10.1021/jf403098y

Cited by 231 publications

(156 citation statements)

References 33 publications

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“…Most probably, the inhibitory activities of honey polar fractions could be due to the presence of hydroxymethylfurfural. This is because hydroxymethylfurfural has been proven to have high antioxidant capacity as reported by Zhao et al (2013). This study also reported hydroxymethylfurfural could be developed as a novel natural antioxidant with potential application in cancer chemoprevention.…”

supporting

confidence: 59%

Anti-Inflammatory and Anti-Microbial Activities of Selected Honey Samples

Chua¹,

Ismail²

2015

Asian J. of Agricultural Research

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The medical property of honey in wound healing was reported due to its anti-inflammatory and anti-microbial activities. It is believed that polar compounds including sugars and polyphenols in honey could contribute to the biological activities. In this study, crude honey samples of Tualang, Gelam and Acacia were fractionated into polar fractions using a C18 reversed-phase extraction column. The polar fractions were found to be more effective than crude honey samples because of lower effective concentration (0.04-0.37 g mLG 1 ) at 50% of inhibition. However, the polar fractions did not improve the selectivity of inhibition against cyclooxygenase-2. Polar fractionation also did not improve the anti-microbial activities of crude honey samples. The improvement was only showed by Tualang honey fraction (~70%) with the minimum inhibitory concentration (3.1% (w/v)) against Candida albican. The potential bioactive compounds were putatively identified as hydroxymethylfurfural, ethyl glucuronide, myricetin and apigenin glycoside based on the results of LC-MS/MS.

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supporting

confidence: 59%

Anti-Inflammatory and Anti-Microbial Activities of Selected Honey Samples

Chua¹,

Ismail²

2015

Asian J. of Agricultural Research

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“…Based on our HPLC results, four phenolic compounds, 5‐hydroxymethylfurfural (5‐HMF) (0.65 µg/mg), neochlorogenic acid (3.02 µg/mg), protocatechuic acid (0.06 µg/mg), and syringic acid (0.07 µg/mg) were identified in pectinase‐treated P. mume concentrate. Many studies have proposed that treatment with 5‐HMF (Zhao et al., ), neochlorogenic acid (Fang et al., ; Lin, Hu, Zhou, & Cheung, ), protocatechuic acid (Xie, Guo, Wang, Lei, & Yu, ), and syringic acid (Gheena & Ezhilarasan, ; Hu, Lin, Huang, & Cheung, ) exerts cancer and angiogenesis suppressive activities with regard to several tumor species. Specifically, previous studies reported that 5‐HMF (Zhao et al., ), neochlorogenic acid (Fang et al., ), protocatechuic acid (Xie et al., ), and syringic acid (Gheena & Ezhilarasan, ) inhibited proliferation of various cancer cells at the concentrations of 0.77, 1.77, 25.2, and 4.95 µg/mg, respectively.…”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effects of Pectinase‐Treated Prunus Mume Fruit Concentrate on Colorectal Cancer Proliferation and Angiogenesis of Endothelial Cells

Cho

Kim

Won

et al. 2019

Journal of Food Science

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Pectinase is a well‐known enzyme used in the food processing industry to produce fruit juice and concentrate. This study evaluated the anticancer and antiangiogenesis activities of pectinase‐treated Prunus mume fruit concentrate (PC) and its phenolic components. PC treatment (250 to 1,000 µg/mL) resulted in decreased proliferation of SW480 human colorectal cancer cells through S‐phase cell cycle arrest; however, equivalent concentrations of PC did not show toxicity toward CRL‐1539 colon normal cells. Furthermore, PC‐induced caspase‐dependent apoptosis in SW480 cells, which was characterized by accumulation of apoptotic cell population, cell shrinkage, formation of apoptotic bodies, upregulation of proapoptotic Bax, cleaved PARP, caspase‐3, caspase‐8, and caspase‐9, and downregulation of antiapoptotic Bcl‐2. Antiangiogenesis effects of PC were assessed using human umbilical vein endothelial cells (HUVECs). We found that PC did not inhibit HUVECs proliferation at concentrations of 500 to 1,500 µg/mL. In addition, treatment with PC at nontoxic concentrations (500 to 1,000 µg/mL) blocked vascular endothelial growth factor induced cell migration, invasion, capillary‐like tube formation, and angiogenesis from rat aortic rings. HPLC‐PDA analysis showed that there were at least four different phenolics including 5‐HMF, neochlorogenic acid, protocatechuic acid, and syringic acid. Taken together, these results indicated that PC could be used as a good source of phenolic compounds with selective anticancer and antiangiogenesis activities. Practical Application Pectinases are one of the well‐known enzyme used in the part of food processing. Treatment of pectinase is a useful strategy to reduce viscosity, turbidity, and pulp particles in the production of fruit juice, extract, and concentrate. In the present study, we found that pectinase‐treated P. mume fruit concentrate significantly suppresses colorectal cancer proliferation and angiogenesis of human umbilical vein endothelial cells. The significance of our findings is that pectinase‐treated P. mume concentrate may be used as a commercial functional food material to inhibit colorectal cancer and angiogenesis.

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“…Therefore, the contribution of this reaction to the increase in the antioxidant activity should not be ruled out. Zhao et al (2013) found that HMF exhibited antioxidant activity by scavenging the DPPH free radicals in a dose-dependent manner. Fares and Menga (2012) observed an increase in the antioxidant activity in toasted chickpea flour and they ascribed this result not only to the total polyphenol content but also to Amadori and Heyn's products between reducing sugars and proteins.…”

Section: Antioxidant Activitymentioning

confidence: 96%

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

et al. 2016

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In this paper, the quality of bean, chickpea, fava beans, lentil and pea flours from Algeria has been evaluated. Maillard reaction (MR) indicators, modifications in the carbohydrate and protein fractions, antioxidant activity and a-amylase inhibitor of raw, toasted and stored samples were evaluated. Fava beans, beans and peas showed higher content of raffinose family oligosaccharides while chickpeas and lentils showed higher polyol content. Toasting and storage caused slightly change in pulse quality; MR showed slight losses of lysine but increased antioxidant activity. Moreover, inhibition of a-amylase was slightly augmented during processing; this could increase the undigested carbohydrates that reach the colon, modulating the glycemic response. These results point out the suitability of these flours for preparing high-quality foodstuffs intended for a wide spectrum of the population, including hyperglycemic and gluten intolerant individuals.

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In VitroAntioxidant and Antiproliferative Activities of 5-Hydroxymethylfurfural

Cited by 231 publications

References 33 publications

Anti-Inflammatory and Anti-Microbial Activities of Selected Honey Samples

Anti-Inflammatory and Anti-Microbial Activities of Selected Honey Samples

Inhibitory Effects of Pectinase‐Treated Prunus Mume Fruit Concentrate on Colorectal Cancer Proliferation and Angiogenesis of Endothelial Cells

Assessment of Maillard reaction evolution, prebiotic carbohydrates, antioxidant activity and α-amylase inhibition in pulse flours

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