Abstract
Common food flavonoids: chrysin, apigenin, luteolin, diosmetin, pinocembrin, naringenin, eriodictyol, hesperetin, and their analogues with an additional hydroxyl group at the C-8 position obtained via biotransformation were tested for antioxidant activity using the ABTS, DPPH, and ferric ion reducing antioxidant power (FRAP) methods. They were also tested for antiproliferative activity against selected human cancer cell lines—MV-4-11 (biphenotypic B myelomonocytic leukemia), MCF7 (breast carcinoma), LoVo (colon cancer), LoVo/DX (colon cancer doxorubicin resistant), and DU 145 (prostate cancer)—and two normal human cell lines—MCF 10A (breast cells) and HLMEC (lung microvascular endothelial cells). Flavonoids with a C7–C8 catechol moiety indicated much higher antioxidant activity compared with the C7 hydroxy analogues. However, because they were unstable under the assay conditions, they did not show antiproliferative activity or it was very low.
Highlights
Flavonoids belong to a large group of polyphenolic compounds that are characterized by the structure of benzo-γ-pyrone, the most common and widely distributed plant secondary metabolite.They exert a considerable influence on the growth and development of plants, protect them from UV radiation and bacterial and fungal infections, and provide color to fruits and flowers [1].Flavonoids present in food have beneficial effects on human health
Flavone 12 (8-hydroxydiosmetin) was the only product of the six-day biotransformation of diosmetin (4). It was isolated with the yield of 15%. 8-Hydroxypinocembrin (13) was obtained by seven days of enzymatic hydroxylation of pinocembrin (5) by R. glutinis
The purity of obtained biotransformation products was over 98%
Summary
Flavonoids belong to a large group of polyphenolic compounds that are characterized by the structure of benzo-γ-pyrone, the most common and widely distributed plant secondary metabolite.They exert a considerable influence on the growth and development of plants, protect them from UV radiation and bacterial and fungal infections, and provide color to fruits and flowers [1].Flavonoids present in food have beneficial effects on human health. Flavonoids belong to a large group of polyphenolic compounds that are characterized by the structure of benzo-γ-pyrone, the most common and widely distributed plant secondary metabolite. They exert a considerable influence on the growth and development of plants, protect them from UV radiation and bacterial and fungal infections, and provide color to fruits and flowers [1]. One of the factors causing the development of tumors is increased production of reactive oxygen species and the accompanying intensification of oxidative modifications of lipids, proteins, and nucleic acids In this regard, flavonoids are responsible for inhibiting the formation of reactive oxygen species [4]. Apart from antioxidant activity, these compounds play an important role in many others mechanisms of action for prevention against cancer, including carcinogen inactivation, antiproliferation, cell cycle arrest, induction of apoptosis, inhibition of angiogenesis, reversal of multidrug resistance, or Antioxidants 2019, 8, 210; doi:10.3390/antiox8070210 www.mdpi.com/journal/antioxidants
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