Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin

Hance, Philippe; Martin, Y.G.; Vasseur, J.; Hilbert, Jean‐Louis; Trotin, F

doi:10.1016/j.foodchem.2007.01.029

Cited by 16 publications

(6 citation statements)

References 18 publications

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“…The standards used for the HPLC analysis were 5-mono- O -caffeoylquinic acid (5-CQA) and 3,5-di- O -caffeoylquinic acid (3,5-diCQA) and were provided by Biopurify (Chengdu, China). 11(S),13-Dihydrolactucin (DHLc), lactucin (Lc), 11(S),13-dihydrolactucopicrin (DHLp), and lactucopicrin (Lp) were provided by Extrasynthèse (Genay, France); 11(S),13-dihydro-8-deoxylactucin (DHdLc) and 8-deoxylactucin (dLc) were extracted, purified in the laboratory from industrial chicory root, and authenticated by 1 H nuclear magnetic resonance (NMR) and 13 C NMR [ 19 ] ( Figure 1 ).…”

Section: Methodsmentioning

confidence: 99%

A Method for the Simultaneous Determination of Chlorogenic Acid and Sesquiterpene Lactone Content in Industrial Chicory Root Foodstuffs

Willeman

Hance

Fertin³

et al. 2014

The Scientific World Journal

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A method for the simultaneous determination of free chlorogenic acids (CGA) and sesquiterpene lactones (STL) in chicory root and its dried (flour) and roasted (grain) forms is described. The method uses one extraction and one analysis for all chicory root products. Various solvents with low to high polarity, such as methanol, chloroform, or n-hexane, were tested alone, in combination in different proportions or with acidified or neutral aqueous solvent. The water/chloroform/methanol (30/30/40, v/v/v) mixture generated the best extraction yield, 21% higher than alcohol mixtures. The profiling of CGA and STL content was performed through a conventional HPLC-DAD method using a PFP core shell column in a fast single run. Good retention time and area repeatability (RDD mean % 0.46 and 5.6, resp.) and linearity (R 2 ≥ 0.96) were obtained. The STL and chlorogenic acids levels determined were 254.7 and 100.2 μg/g of dry matter in the root, 792.5 and 1,547 μg/g in flour, and 160.4 and 822.5 μg/g in the roasted grains, respectively. With an average recovery of 106% and precision of 90%, this method is rapid, reproducible, and straightforward way to quantify the chlorogenic acids and STL in chicory raw material and end products.

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Section: Methodsmentioning

confidence: 99%

A Method for the Simultaneous Determination of Chlorogenic Acid and Sesquiterpene Lactone Content in Industrial Chicory Root Foodstuffs

Willeman

Hance

Fertin³

et al. 2014

The Scientific World Journal

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“…As a result of their bitterness, when the concentration is sufficiently high in chicory, consumer preference is markedly reduced (Drewnowski and Gomez-Carneros, 2000). Differences in sesquiterpene lactones in lettuce can also strongly modulate taste and consumer acceptance (Hance et al, 2007). As a result of the importance of these compounds in consumer acceptance and plant breeding, the composition of BSLs was measured and their contribution to bitterness determined in 10 popular Korean leaf lettuce cultivars.…”

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confidence: 99%

Sesquiterpene Lactones and Bitterness in Korean Leaf Lettuce Cultivars

Seo¹,

Yang²,

Kays³

et al. 2009

horts

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The principal bitter sesquiterpene lactones (BSLs; latucin, 8-deoxylactucin, and lactucopicrin) in six red and four green-pigmented leaf lettuce (Lactuca sativa L. var. crispa L.) cultivars were identified and quantified using high-performance liquid chromatography, proton nuclear magnetic resonance, and liquid chromatography–mass spectrometry and the contribution of each to the overall bitterness was determined. The concentration of each BSL and the total varied significantly among cultivars and there were significant differences resulting from leaf color (green versus red) and morphology (cut versus curled leaves) with red and curled leaf cultivars having higher BSL concentrations. The concentrations of lactucin, 8-deoxylactucin, and lactucopicrin ranged from 2.9 to 17.2, 2.8 to 17.1, and 8.8 to 36.1 μg·g−1 dry weight, respectively, with the total concentration ranging from 14.6 to 67.7 μg·g−1. Bitterness of the cultivars was assessed using a bitter activity value calculated using the concentration and bitterness threshold value for each BSL. Lactucopicrin was the primary contributor to bitterness as a result of its concentration and lower bitterness threshold; its relative proportion of the total bitterness activity value across all cultivars was over 72%. The concentration of individual BSLs differed with leaf location on the plant (i.e., basal, midstalk, and flower stalk). The concentrations in lactucin, 8-deoxylactucin, and lactucopicrin in flower stalk leaves were significantly higher (i.e., 2.9, 12.4, and 5.4 times, respectively) than in basal leaves, with the concentrations increasing acropetally. Genetic differences among cultivars and with leaf location on the plant contribute to the wide range in bitterness in lettuce.

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“…Simple gustative tests further assessed that Mol stems were more bitter than Gal ones (χ 2 = 56.89; p < 0.001; Table S11). Consistently, the contents of Lc-like compounds showed positive correlation with bitterness in leaves of C. intybus sugarloaf, witloof and radicchio (Price et al, 1990; Peters and van Amerongen, 1998; Poli et al, 2002) and DHLc contents strongly correlated with root bitterness (Hance et al, 2007). Lp is one of the most bitter among chicory STLs (van Beek et al, 1990) and Lp-like molecules are strongly related to bitterness in other Asteraceae species, such as lettuce ( L. sativa ) and endive ( C. endive ) leaves (Seo et al, 2009; D'Antuono et al, 2016).…”

Section: Discussionmentioning

confidence: 80%

Insights into the Sesquiterpenoid Pathway by Metabolic Profiling and De novo Transcriptome Assembly of Stem-Chicory (Cichorium intybus Cultigroup “Catalogna”)

et al. 2016

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Stem-chicory of the “Catalogna” group is a vegetable consumed for bitter-flavored stems. Type and levels of bitter sesquiterpene lactones (STLs) participate in conferring bitterness in vegetables. The content of lactucin—and lactucopocrin-like STLs was higher in “Molfettese” than “Galatina” landrace stalks, regardless of the cultivation sites, consistently with bitterness scores and gustative differences. The “Galatina” transcriptome assembly resulted in 58,872 unigenes, 77% of which were annotated, paving the way to molecular investigation of the STL pathway. Comparative transcriptome analysis allowed the identification of 69,352 SNPs and of 1640 differentially expressed genes that maintained the pattern independently of the site. Enrichment analyses revealed that 4 out of 29 unigenes were up-regulated in “Molfettese” vs “Galatina” within the sesquiterpenoid pathway. The expression of two germacrene A -synthase (GAS) and one -oxidase (GAO) genes of the costunolide branch correlated positively with the contents of lactucin-like molecules, supporting that STL biosynthesis regulation occurs at the transcriptional level. Finally, 46 genes encoding transcription factors (TFs) maintained a differential expression pattern between the two varieties regardless of the growth site; correlation analyses among TFs, GAS, GAO gene expressions and STLs contents suggest that one MYB and one bHLH may act in the pathway.

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Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin

Cited by 16 publications

References 18 publications

A Method for the Simultaneous Determination of Chlorogenic Acid and Sesquiterpene Lactone Content in Industrial Chicory Root Foodstuffs

A Method for the Simultaneous Determination of Chlorogenic Acid and Sesquiterpene Lactone Content in Industrial Chicory Root Foodstuffs

Sesquiterpene Lactones and Bitterness in Korean Leaf Lettuce Cultivars

Insights into the Sesquiterpenoid Pathway by Metabolic Profiling and De novo Transcriptome Assembly of Stem-Chicory (Cichorium intybus Cultigroup “Catalogna”)

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