Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

Zhang, Ru; Zhang, Bian-Ling; He, Ting; Yi, Ting; Jia, Yang; He, Bo

doi:10.1016/j.bmcl.2016.04.008

Cited by 32 publications

(16 citation statements)

References 19 publications

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“…However, due to the fact that this method is more sensitive to polar substances, and that EO has a lipophilic characteristic, composed majoritarily by sesquiterpenes, it was necessary to evaluate antioxidant activity by phosphomolybdenum complex formation assay. EO presented results statistically superior to rutin, which is a flavonoid with known antioxidant properties (Zhang et al, 2016).…”

Section: 06% Of Identified Components Present In the Eo)mentioning

confidence: 95%

Chemical composition, phytotoxic potential, biological activities and antioxidant properties of Myrcia hatschbachii D. Legrand essential oil

Gatto

Fabri

Souza

et al. 2020

Braz. J. Pharm. Sci.

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Myrcia hatschbachii D. Legrand (Myrtaceae) is a native and endemic species from Brazil. This study investigated the essential oil composition, phytotoxic potential, in vitro toxicity, antioxidant properties and antibacterial activity of species. Chromatographic analysis of essential oil identified trans-calamanene, (E)-caryophyllene and spathulenol as major components. Antioxidant capacity was determined by the DPPH• scavenging method and phosphomolybdenum complex formation assay. Antibacterial activity was evaluated using the Minimal Inhibitory Concentration test, demonstrating that the essential oil was active toward Enterococcus faecalis and Staphylococcus aureus. Phytotoxic activity of essential oil was analyzed by testing interference on germination and growth of Lactuca sativa, demonstrating significant inhibition of the hypocotyls and radicles of seeds. Preliminary toxicity studies were determined using Artemia salina, resulting in an LC 50 of 409.92 µg/mL, and through hemolytic activity. The results of the phytotoxic activity point to a possible application for Myrcia hatschbachii in the development of natural herbicides and the in vitro toxicity assays suggests the performance of antitumoral activity tests, having in mind the prospection of antineoplastic drugs.

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Section: 06% Of Identified Components Present In the Eo)mentioning

confidence: 95%

Chemical composition, phytotoxic potential, biological activities and antioxidant properties of Myrcia hatschbachii D. Legrand essential oil

Gatto

Fabri

Souza

et al. 2020

Braz. J. Pharm. Sci.

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“…Similarly, activated charcoal (AC) is commonly supplied to culture media to adsorb compounds that can cause oxidation and cell death, principally phenolic compounds that can directly oxidize plant tissues or combine to form other toxic substances (Abogadallah et al, 2010;Zhang et al, 2016). AC can also adsorb substances essential to plant development, however, such as vitamins, growth regulators, and micronutrients (especially Zn and Cu) (Hua et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

In vitro cultivation of purple basil Ocimum basilicum L. ‘red rubin’ at different levels of salts, charcoal, sucrose and potassium iodine

Silva¹,

Nascimento²,

Barbosa³

et al. 2017

Aust J Crop Sci

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Ocimum basilicum'red rubin' is highly valued for its essential oil, and is widely used in folk medicine, but few studies examining in vitro propagation techniques for this basil variety are available. We examined the development of red rubin basil seedlings grown in vitro in different concentrations of mineral salts, charcoal combined with sucrose, and potassium iodine in three series of tests. In the first series, five concentrations (0, 25, 50, 75 and 100%) of Murashige and Skoog salts (MS culture medium) were used to germinate sterilized seeds of O. basilicum. In the second test, to evaluate the combined effects of charcoal and sucrose on basil growth, three concentrations of charcoal (0, 3.0, and 4.5 g/L) and two of sucrose (30 and 60 g/L) were used. In the third test, the seeds were sown onto culture medium enriched with five different concentrations of potassium iodine (0, 25, 50, 75 and 100µM); 0.5 μM benzyl aminopurine (BAP) and 1.0 μM naphthalene acetic acid (NAA) were added to all germination media. A completely randomized experimental design was used in all tests, with five replicates, four vials per test, and 4 seeds per vial. In Test 2, seedling oxidation (%) and the numbers of leaves and shoots were submitted to non-parametric analysis using the Kruskal Wallis test (p ≤0.05). The other data were submitted to analysis of variance (p≤0.05). The qualitative means were evaluated by the Tukey test (p≤0.05), and the quantitative means by polynomial regression (p≤0.05). The results showed that 100% MS culture medium was most indicated for 'red rubin' seed germination and aerial portion production, while 70-80% MS was indicated for root production. A sucrose level of 30 g/L (standard) combined with 4.5 g/L of activated charcoal allowed the best seedlings development and inhibited callus formation. Activated charcoal limited copper and zinc uptake by O. basilicum seedlings, but not enough to hamper their development. Increasing concentrations of potassium iodine reduced all of the growth variables analyzed in this basil variety.Keywords: Ocimum basilicum L., micropropagation, medicinal plant, culture medium. Abbreviation: AC_ activated charcoal, APL_ aerial portion length, BAP_ benzylaminopurine, Cu_ Copper; CSD1 and CSD2_ gene families in Arabidopsis, DMAP_ dry mass of the aerial portion, DMRC_ dry mass of the root or of the root + callus portion, FMAP_ fresh masses of the aerial portions, FMRC_ fresh masses of the root, KI_ potassium iodide, miRNAs_ micro RNAs, MS_ Murashige and Skoog, NAA_ naphthalene acetic acid, NC-presence of callus, NL_ number of leaves, NS_ numbers of shoots, OX_ oxidized plants, PVP_polyvinyl pyrrolidone, RL_ root, SISVAR_ statistical analysis system, SOD_ superoxide dismutase, Zn_ Zinc.

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“…A similar result was found in the research about the effect of the Maillard reaction on rutin antioxidant activity. Glucose and rhamnose were generated in the heated rutin‐lysine mixture …”

Section: Resultsmentioning

confidence: 99%

Effects and mechanism of free amino acids on browning in the processing of black garlic

Liu

et al. 2019

J Sci Food Agric

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BACKGROUND Black garlic is produced by heating raw garlic at a high temperature for a long time without any additives. The thermal processing induces many chemical reactions, such as the Maillard reaction, which causes the color change from white to dark brown. Garlic contains a variety of amino acids, and the effect of each amino acid on browning is not fully understood. This work investigated the effect and mechanism of free amino acids on the browning of black garlic using model solutions containing garlic neutral polysaccharide, hydrolyzed garlic neutral polysaccharide, fructose, and free amino acids. RESULTS A significant increase in reducing sugar was detected when garlic neutral polysaccharide was heated with glycine. The browning intensity of garlic neutral polysaccharide‐glycine model solution was obviously higher after heating at 80 °C compared with that of garlic neutral polysaccharide solution. The model solution containing histidine had the greatest browning degree. The histidine model has a stable pH value, and almost no 5‐hydroxymethylfurfural (5‐HMF) was detected. CONCLUSION Amino acid can promote the breaking of the garlic neutral polysaccharide chain and can react with the fructose generated to form browning. Histidine has the greatest effect on the browning, because histidine could eliminate the inhibiting effect of organic acid on Maillard reaction due to the buffer ability, and histidine had high reactivity in the late stage of Maillard reaction. © 2019 Society of Chemical Industry

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Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

Cited by 32 publications

References 19 publications

Chemical composition, phytotoxic potential, biological activities and antioxidant properties of Myrcia hatschbachii D. Legrand essential oil

Chemical composition, phytotoxic potential, biological activities and antioxidant properties of Myrcia hatschbachii D. Legrand essential oil

In vitro cultivation of purple basil Ocimum basilicum L. ‘red rubin’ at different levels of salts, charcoal, sucrose and potassium iodine

Effects and mechanism of free amino acids on browning in the processing of black garlic

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