Impact Of Phenolic Compounds Research Articles

Curse or blessing: Growth- and laccase-modulating properties of polyphenols and their oxidized derivatives on Botrytis cinerea

Infection of grapevines with the grey mold pathogen Botrytis cinerea results in severe problems for winemakers worldwide. Browning of wine is caused by the laccase-mediated oxidation of polyphenols. In the last decades, Botrytis management has become increasingly difficult due to the rising number of resistances and the genetic variety of Botrytis strains. During the search for sustainable fungicides, polyphenols showed great potential to inhibit fungal growth. The present study revealed two important aspects regarding the effects of grape-specific polyphenols and their polymerized oxidation products on Botrytis wild strains. On the one hand, laccase-mediated oxidized polyphenols, which resemble the products found in infected grapes, showed the same potential for inhibition of growth and laccase activity, but differed from their native forms. On the other hand, the impact of phenolic compounds on mycelial growth is not correlated to the effect on laccase activity. Instead, mycelial growth and relative specific laccase activity appear to be modulated independently. All phenolic compounds showed not only inhibitory but also inductive effects on fungal growth and/or laccase activity, an observation which is reported for the first time. The simultaneous inhibition of growth and laccase activity demonstrated may serve as a basis for the development of a natural botryticide. Yet, the results showed considerable differences between genetically distinguishable strains, impeding the use of a specific phenolic compound against the genetic variety of wild strains. The present findings might have important implications for future understanding of Botrytis cinerea infections and sustainable Botrytis management including the role of polyphenols.

The impact of phenolic compounds on pig fat deposition

The quantity and distribution of fat deposits are crucial factors that impact the quality of pork. Recent studies have indicated that the utilization of natural ingredients plays a significant role in decreasing subcutaneous and visceral fat deposits, as well as enhancing intramuscular fat. Moreover, natural products possess several advantages including being environmentally friendly, safe, free of additives, and leaving no residue. Phenolic compounds derived from fruits, vegetables and herbs constitute of vital component of these natural ingredients. This article examines the influence of phenolic compounds on pig fat deposition, aiming to provide guidance on the utilization of such compounds to regulate fat deposition and enhance pork quality.

Stability and antioxidant activity of phenolic compounds during in vitro digestion.

The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent (p<0.05). After gastric digestion, the content (p>0.05) and CAA values (p<0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values (p<0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion (p<0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids (p<0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids (p<0.05), and most flavanones showed unremarkable changes in ORAC values (p>0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.

Impact of Phenolic Compounds and Glucosinolates of Two Brassicaceae Seed Powders in Controlling Two Annual Weeds Associating Lupinus albus Plants

Impact of Phenolic Compounds and Glucosinolates of Two Brassicaceae Seed Powders in Controlling Two Annual Weeds Associating Lupinus albus Plants

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine production by spoilage and food-borne pathogenic bacteria

Antimicrobial effects of carnosic acid, kaempferol and luteolin on biogenic amine (BA) production by five spoilage (Photobacterium damselae, Proteus mirabilis, Enterobacter cloacea, Pseudomonas luteola and Serratia liquefaciens) and five food-borne pathogenic bacteria (Staphylococcus aureus ATCC29213, Enterococcus faecalis ATCC29212, Escherichia coli ATCC25922, Salmonella Paratyphi A NCTC13 and Yersinia enterocolitica NCTC 11175) were investigated. The formation of ammonia (AMN), trimethylamine (TMA) and BAs by all bacterial strains were observed using ornithine decarboxylase broth. BAs, AMN, and TMA were determined by using high performance liquid chromatography (HPLC) method. The results showed that significant differences were observed (P ≤ 0.05) in formation among spoilage and also food-borne bacteria. The impact of phenolic compounds on AMN, TMA and BAs production was dependent on bacterial strains. When total amount of cadaverine (CAD), putrescine (PUT), histamine (HIS) and tyramine (TYR) was considered, the phenolic compounds presented antimicrobial activity against fish spoliage bacteria and food-borne pathogens following the order; kaempferol > carnosic acid > luteolin. These phenolics have potential to be used as food preservatives.

Impact of phenolic compounds on free amino acid contents and electrophoretic patterns of the Nile Tilapia, Oreochromis niloticus

The present research was designed to determine the free amino acids (FAAs) composition and electrophoretic protein patterns by using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) in Oreochromis niloticus exposed to 1/10 LC50-96 hrs of phenol and nonylphenol ethoxylate 9 (NPEO 9) under laboratory condition for 4 weeks, in an attempt to develop sensitive bio-indicators for evaluation of pollution effects. Variations of FAAs were apparent in both treated groups. Significant increases were recorded in all individual amino acids including essential and non-essential ones, except for proline for both treated groups and leucine for phenol exposed fish group where they decreased significantly. The electrophoretic analysis of protein of the skeletal muscle homogenate using SDS-PAGE indicated that the control group yielded 10 fractions of molecular masses between 166 and 23 kDa. A total number of 9 bands were separated from fish of phenol group; they were varied from 168 to 23 kDa. However, 6 bands only were separated from fish of the NPEO 9 group; they were varied from 157 to 28 kDa. The muscle protein extract from fish of the phenol group showed five unique bands (168, 96, 68, 52, and 39 kDa). Moreover, fish that were exposed to NPEO 9 group showed three unique bands (157, 92, and 72 kDa). The highest similarity index S value observed between phenol and control groups was 0.37, followed by 0.33 between NPEO 9 group and the control one. This could be an indicator of changes in protein metabolism due to phenol and NPEO 9 pollution.

Impact of phenolic compounds on progression of Xylella fastidiosa infections in susceptible and PdR1-locus containing resistant grapevines

Pierce’s disease is of major concern for grapevine (Vitis vinifera) production wherever the bacterial pathogen Xylella fastidiosa and its vectors are present. Long-term management includes the deployment of resistant grapevines such as those containing the PdR1 locus from the wild grapevine species Vitis arizonica, which do not develop Pierce’s disease symptoms upon infection. However, little is understood about how the PdR1 locus functions to prevent disease symptom development. Therefore, we assessed the concentrations of plant defense-associated compounds called phenolics in healthy and X. fastidiosa-infected PdR1-resistant and susceptible grapevine siblings over time. Soluble foliar phenolic levels, especially flavonoids, in X. fastidiosa-infected PdR1-resistant grapevines were discovered to be significantly lower than those in infected susceptible grapevines. Therefore, it was hypothesized that PdR1-resistant grapevines, by possessing lowered flavonoid levels, affects biofilm formation and causes reduced X. fastidiosa intra-plant colonization, thus limiting the ability to increase pathogen populations and cause Pierce’s disease. These results therefore reveal that differences in plant metabolite levels might be a component of the mechanisms that PdR1 utilizes to prevent Pierce’s disease.

Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times

Bioactive compounds demonstrating antioxidant activity were analyzed in berries and leaves of nine cultivars of sea buckthorn (Hippophaë rhamnoides L.) of various ripening times. Total polyphenols were ranging between 0.70–3.62 g GAE.kg−1 (berries) and 1.88–3.72 g GAE.kg−1 (leaves). Leaves were significantly richer source of total flavonoids (14.40–49.44 mg RE.kg−1) in comparison with berries (0.55–4.11 mg RE.kg−1). Phenolic compounds, carotenoids and vitamins were determined using high-performance liquid chromatography with a diode array detection. The content of vitamin C was 0.98–3.65 g.kg−1 in berries and 22.81–46.32 g.kg−1 in leaves, vitamin E content was 6.98–29.91 g.kg−1 in berries and 71.54–153.99 g.kg−1 in leaves. Distribution of individual phenolic compounds varied, their total content in berries was considerably lower (76.1–205.2 mg.kg−1) than in leaves (1477.7–8709.0 mg.kg−1). Regarding antioxidant activity, Raisa and Slovan (berries) and Bojan and Maslicnaja (leaves) were evaluated as the best cultivars.

Impact of Phenolic Compounds in Strecker Aldehyde Formation in Wine Model Systems: Target and Untargeted Analysis.

The Strecker degradation of phenylalanine has been studied in a phenolic compound/phenylalanine wine model system. Six phenolic compounds (3,4-dihydroxybenzoic acid, gallic acid, caffeic acid, ferulic acid, catechin, and epicatechin) were compared in the formation of phenylacetaldehyde when in the presence of glucose or methylglyoxal (MG). The addition of glucose reduced the formation of Strecker aldehyde, independently of the phenolic compound. The addition of MG, on the other hand, increased phenylacetaldehyde formation for hydroxybenzoic acids and decreased phenylacetaldehyde formation for flavan-3-ols, confirming their capacity to trap the dicarbonyl compound. As a target phenolic compound, catechin was chosen to perform kinetic studies to further understand the reaction intermediates involved in the mechanism of phenylacetaldehyde formation, in particular, catechin o-quinone and catechin-MG adduct. The addition of glucose and MG increased the consumption of catechin, while a reduction in the respective o-quinone was observed, suggesting that these substrates have an impact in other reactions involving catechin. In that regard, for the first time, it was demonstrated that the catechin-MG adduct was capable of oxidizing and forming a new o-quinone, contributing to wine instability promoted by oxidation reactions.

Impact of phenolic compounds on Meloidogyne incognita in vitro and in tomato plants

Exposing second-stage juveniles (J2) of Meloidogyne incognita in vitro to a phenolic compound sometimes fails to cause J2 mortality, but in tests in vivo the same compound may reduce the infectivity and population of the nematode. This work aimed to study the effect of phenolic compounds on M. incognita through in vitro and in vivo assays. In the in vitro assay 49 phenolic compounds were screened for their toxicity to M. incognita J2. As a result, D-(−)-4-hydroxyphenylglycine, t-butylhydroquinone, L-3-(3,4-dihydroxyphenyl)alanine, sesamol, 2,4-dihydroxyacetophenone, and p-anisaldehyde increased the J2 mortality. These compounds presented, respectively, the following lethal concentrations to 50% of J2 (LC50): 365, 352, 251, 218, 210, and 85 μg/mL, while Carbofuran (positive control) had 150 μg/mL. However, none of these compounds were efficient in controlling the nematode in inoculated tomato plants, even when 2.77-fold of their LC50 were used. Although inactive in the in vitro test at 500 μg/mL, hydroquinone (3.5 mg per plant) reduced M. incognita population and galls by up to 99% to levels similar to the nematicide Carbofuran (1.2 mg per plant). Additionally, hydroquinone increased the root weight when compared to the negative and positive controls, water/NaOH and Carbofuran, respectively. In this study, we showed that some phenolic compounds, hydroquinone in particular, revealed a potential new option for the control of M. incognita.

Long-term intake of phenolic compounds attenuates age-related cardiac remodeling.

With the onset of advanced age, cardiac‐associated pathologies have increased in prevalence. The hallmarks of cardiac aging include cardiomyocyte senescence, fibroblast proliferation, inflammation, and hypertrophy. The imbalance between levels of reactive oxygen species (ROS) and antioxidant enzymes is greatly enhanced in aging cells, promoting cardiac remodeling. In this work, we studied the long‐term impact of phenolic compounds (PC) on age‐associated cardiac remodeling. Three‐month‐old Wistar rats were treated for 14 months till middle‐age with either 2.5, 5, 10, or 20 mg kg−1 day−1 of PC. PC treatment showed a dose‐dependent preservation of cardiac ejection fraction and fractional shortening as well as decreased hypertrophy reflected by left ventricular chamber diameter and posterior wall thickness as compared to untreated middle‐aged control animals. Analyses of proteins from cardiac tissue showed that PC attenuated several hypertrophic pathways including calcineurin/nuclear factor of activated T cells (NFATc3), calcium/calmodulin‐dependent kinase II (CAMKII), extracellular regulated kinase 1/2 (ERK1/2), and glycogen synthase kinase 3ß (GSK 3ß). PC‐treated groups exhibited reduced plasma inflammatory and fibrotic markers and revealed as well ameliorated extracellular matrix remodeling and interstitial inflammation by a downregulated p38 pathway. Myocardia from PC‐treated middle‐aged rats presented less fibrosis with suppression of profibrotic transforming growth factor‐ß1 (TGF‐ß1) Smad pathway. Additionally, reduction of apoptosis and oxidative damage in the PC‐treated groups was reflected by elevated antioxidant enzymes and reduced RNA/DNA damage markers. Our findings pinpoint that a daily consumption of phenolic compounds could preserve the heart from the detrimental effects of aging storm.

Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance

The aim of this work was to develop edible encapsulation structures based on gelatin-coated ι-carrageenan hydrogel beads, and to study the impact of incorporating different phenolic compounds within them in their microstructure, physic-chemical properties and release performance. The developed capsules were produced in aqueous solutions and mild conditions (i.e. suitable for food applications and sensitive bioactive compounds) by electric field-aided extrusion of ι-carrageenan solutions onto a gelatin bath containing calcium chloride, and exhibited shape-memory behaviour upon re-hydration in water after freeze-drying. The impact of loading them with gallic acid, catechin, chlorogenic acid and tannic acid was evaluated, and the results showed that only tannic acid could be efficiently incorporated within the hydrogel structures, while it limited the binding of the gelatin coating and altered the structure and thermal properties of the capsules. Reducing the concentration of tannic acid minimised its impact on the structure of the beads without negatively affecting its release, which was found to be however affected by the capsule size. The potential of these structures for the encapsulation of hydrophobic compounds was also anticipated.

Effects of grass jelly on glycemic control: hydrocolloids may inhibit gut carbohydrase.

The aim of this study was to investigate (1) the hydrocolloid properties of grass jelly on reducing glycaemic response, (2) the impact of phenolic compounds in Mesona chinensis L. on glycaemic response. A total of 15 healthy Chinese men were recruited to this study. On each visit, subjects consumed one of the following three treatments, i.e. glucose solution (T1), grass jelly (Mesona chinensis L.) solution with glucose (T2) or grass jelly gel with glucose (T3). Capillary blood glucose and venous plasma insulin were analysed over a period of 180 min. The incremental area under the curve for capillary glucose and venous plasma insulin for glucose group, grass jelly solution group and grass jelly gel was found to be statistically not significant (p>0.05). In a previous study the co-ingestion of grass jelly with complex carbohydrate was found to reduce glycaemic response. The key difference between the two studies was the use of monosaccharide glucose in the present study, compared to complex carbohydrates in the other. The present study suggests that the glycaemic lowering effect of grass jelly may be dependent on the inhibition of carbohydrase enzymes. The co-ingestion of Mesona chinensis L. appears to reduce glycaemic response of only complex carbohydrates through the inhibition of carbohydrase. This conclusion was arrived at by the lack of any effect of Mesona chinensis L. on the monosaccharide glucose.

Impact of phenolic compounds in the acyl homoserine lactone-mediated quorum sensing regulatory pathways

Quorum sensing (QS) is a cell density-dependent regulation of virulent bacterial gene expression by autoinducers that potentially pertains in the epidemic of bacterial virulence. This study was initially designed to evaluate the effect of 5 phenolic compounds in the modulation of QS and virulence factors of Chromobacterium violaceum and Pseudomonas aeruginosa, and to determine the mechanisms of their effects. Biosensor strains were used to assess antibacterial and anti-QS effect of these compounds. Only methyl gallate (MG) among these compounds demonstrated profound anti-QS effect in the preliminary study, and thus only MG was utilized further to evaluate the effects on the synthesis and activity of acyl homoserine lactone (AHL) in C. violaceum and on the modulation of biofilm, motility, proteolytic, elastase, pyocyanin, and rhamnolipid activity in P. aeruginosa. Finally, the effect of MG on the expression of QS-regulated genes of P. aeruginosa was verified. MG suppressed both the synthesis and activity of AHL in C. violaceum. It also restricted the biofilm formation and other QS-associated virulence factor of P. aeruginosa. MG concentration-dependently suppressed the expression of lasI/R, rhlI/R, and pqsA of P. aeruginosa and was non-toxic in in vitro study. This is the first report of the anti-QS mechanism of MG.

Phenolic Compounds and Its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?

Botanical preparations present a widespread and secular history of use. In fact, natural matrices possess a rich pool of phytochemicals, with promising biological effects. Among them, phenolic compounds have revealed to confer very important attributes to improve the well-being and longevity of worldwide population. Numerous in vitro studies have been carried out evaluating the wide spectrum of bioactivities of phenolic compounds, including its health effects, but through in vivo experiments some of these previous results cannot be properly confirmed, and considerable variations are observed. Pharmacokinetic parameters, including the assessment of bioavailability and bioefficacy of phenolic compounds, still continue to be largely investigated and considered a great hot topic among the food science and technology researchers. Thus, based on these crucial aspects, this chapter aims to provide an extensive approach about the question of the bioavailability of phenolic compounds, describing its biosynthetic routes and related mechanisms of action; to focus on the current facts and existing controversies, highlighting the importance of in vivo studies and the impact of phenolic compounds on the quality of life and longevity.

Gibberellic Acid Modulates the Changes Induced by Phenolic Compounds on the Germination and Seedling Growth in Cucumber (Cucumis sativusL.)

Phytohormones play critical a role in the plant growth and development and enhance the resistance to several stress situations. Phenolic compounds are some of the most widespread molecules among plant secondary metabolites, which inhibit seed germination and seedling growth in cucumber. With an objective to explore the possible ameliorators of inhibitory impact of phenolic compounds, cucumber (Cucumis sativus L.) cv. Long Green seeds exposed to 10−4 M each of catechol, gallic acid or pyrogallic acid were treated with 10−3 M of gibberellic acid (GA3). Exposure of the seeds to the phenolic compounds significantly decreased the germination percentage, growth of radicle and hypocotyls and the fresh and dry weight of the seedlings. However, the follow up treatment with 10−3 M of GA3 reversed the inhibitory impact of the phenolic compounds and there was a significant improvement in these parameters after GA3 treatment. However, total phenolic content in the seedlings increased in response to phenolic compound treatments.

Impact of phenolic compounds on hydrothermal oxidation of cellulose

The effect of phenolic compounds on hydrothermal oxidation of cellulose was studied using a batch reactor at 300 °C with H 2O 2 as oxidant. Intermediate products, as well as the yields of acetic acid produced in the oxidation of cellulose, phenolic compounds, and cellulose–phenolic compound mixtures were examined. Phenolic compounds used were phenol, 1,4-benzenediol, 2-methoxy-4-methylphenol, and 2,6-di- tert-butyl-4-methylphenol. In the case of oxidation of cellulose–phenolic compound mixtures, (1) formic acid, a basic oxidation product from carbohydrates, decreased considerably, (2) 5-hydroxymethyl-2-furaldehyde and 2-furaldehyde, acid-catalyzed dehydration products from carbohydrates, appeared, and (3) the yield of acetic acid increased compared to that in the oxidation of cellulose. From these results, phenolic compounds seem to inhibit the oxidation of cellulose under hydrothermal conditions. The inhibition of the oxidation of cellulose by phenolic compounds seems to be related closer to the stability of phenolic compounds under oxidation conditions rather than the ease to remove phenolic hydrogen on the OH group.

Impact of Phenolic Compounds and Related Enzymes in Sorghum Varieties for Resistance and Susceptibility to Biotic and Abiotic Stresses

Contents of phenolic compounds and related enzymes before and after sorghum grain germination were compared between varieties either resistant or susceptible to biotic (sooty stripe, sorghum midge, leaf anthracnose, striga, and grain molds) and abiotic (lodging, drought resistance, and photoperiod sensitivity) stresses. Independent of grain germination, sorghum varieties resistant to biotic and abiotic stresses had on average higher contents of proanthocyanidins (PAs), 3-deoxyanthocyanidins (3-DAs), and flavan-4-ols than susceptible varieties. Results show that content of 3-DAs is a good marker for sorghum resistance to both biotic and abiotic stresses because it correlates with resistance to all stresses except for photoperiod sensitivity. The second good marker for stress resistance is content of PAs. Total phenolic compounds and the activities of related enzymes are not good markers for stress resistance in sorghum grains.