The overall objective of this work was to increase the knowledge regarding American hybrid grapes and wine-making techniques relevant to the State of Texas, specifically to investigate grape chemistry of hybrid grapes, to evaluate the effects of micro-oxygenation on wine chemistry, and to elucidate anti-cancer effects of wine compounds and extract in colon cancer cells in vitro. The methods used include HPLC-PDA-EIS-MSn and molecular bioassays. The American hybrid grapes, Black Spanish (Vitis aestivalis hybrid) and Blanc Du Bois (Vitis aestivalis hybrid), were compared to Cabernet Sauvignon and Merlot (Vitis vinifera) in their phytochemical composition. Total phenolics were similar in red grape varieties, but lower in white grapes. In Black Spanish grapes, anthocyanins and antioxidant capacity (ORAC) exhibited the highest values. Non-anthocyanin polyphenolics did not show qualitative differences in the four grape varieties. The presence of anthocyanins diglucosides was unique to Black Spanish grapes. The second experiment involved application of micro-oxygenation with oak inner staves to evaluate the effect of this new vinification technology on the stability of anthocyanins. Overall, anthocyanins exhibited significant decreases over time in the following order: control, wine with oak pieces, oak barrel, and micro-oxygenation. The anti-cancer effect of a combination of wine compounds, resveratrol/quercetin (RQ), and a polyphenolic extract from Black Spanish wine were investigated in colon cancer cells HT-29. RQ reduced the generation of reactive oxygen species (ROS), whereas the ORAC increased. RQ reduced cancer cell viability and proliferation, induced caspase-3-cleavage, and increased PARP-cleavage. Additionally, Sp1, Sp3, Sp4, and survivin were down-regulated at mRNA and protein levels. Furthermore, RQ decreased microRNA-27a (miR-27a) and induced ZBTB10, suggesting that RQ interactions with the miR-27a-ZBTB10-axis play a role in Sp down-regulation. Similar results were obtained for the wine extract. This work will provide valuable information regarding grape varieties, potential health benefits of wine, and wine production techniques to the wine industry in Texas and beyond.

No description available.

This work had the aim to assess some biological eects of the Bidens sulphurea (Asterace ) (also know as Cosmos sulphureus), assessed eects were: cytotoxicity, antibiotic and phototoxicity. The phototoxicity was ephasized, since the primary aim of this work was to evaluate if this plant\'s pigments could be used as photosensitizers in the photodynamic therapy, in a non invasive way, using light emitted by LED, for treatment of dermatosis, particularly, onicomicosis. The conclusion of this work is that, of the two Bidens sulphurea varieties studied, the one that bear the greater photodynamic activity, when irradiated with white light, or red light ( 600 nm) and did showed greater antibiotic eect (in the dark) was the orange variety. The orange variety did showed an increase in the toxicidy to the Artemia salina nauplii, when irradiated with red light. / Este trabalho teve por objetivo, avaliar alguns efeitos biologicos do extratos bruto (etanolico) das ores de Bidens sulphurea (Asterace), os efeitos avaliados foram: citotoxicidade, efeito antibiotico e fototoxico. Deu-se ênfase aos efeitos fototoxicos, pois o objetivo primario era avaliar se os pigmentos desta planta poderiam ser utilizados como fotosensitizadores para a terapia fotodinâmica, empregando-se luz emitida por LED, para o tratamento de um modo não invasivo de dermatoses, tais como a onicomicose. Concluiuse que, das duas variedades da planta estudada (variedades laranja e amarela), a que apresenta maior fototoxicidade tanto quando irradiado por luz branca, e vermelha ( 600 nm), quanto efeito antibiotico (no escuro) foi a variedade laranja, a qual tambem mostrou uma grande toxicidade frente aos nauplios de Artemia salina quando irradiada com luz vermelha. / Mestre em Química

The antimicrobial effects of cinnamon, clove and ginger (grand and fresh) extracts against Bacillus subtilis, Aspergillus niger and Pichia fermentans were studied in this thesis. Selected spices were extracted in three solvents (ethanol, water and ethyl acetate) and inhibition effect on tested microorganisms was studied using two methods disc diffusion and broth dilution methods. The antioxidant activity and total polyphenolic compounds from spices were also determined. The results showed that cinnamon and clove extracts in ethyl acetate and ethanol were a promising antimicrobial substances for all tested microorganisms. Combination of cinnamon and clove especially ethyl acetate extracts showed an aditive effect. However, in the case of broth dilution method, fresh ginger inhibited bacterial growth under optimal growth conditions of Bacillus subtilis (35 °C, pH 7, 250 rpm). Minimum inhibitory concentration (MIC) values for all susceptible microorganisms was determined 8,3 mg/ml. The highest amounts of polyphenolic substances were found in cinnamon and clove ethanol extract and this result was in correlation with antioxidant activity.

Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico - CNPq / Propolis is a resinous material collected by bees from different parts of plants. Both its composition as its biological properties are dependent on factors such as climate, soil, vegetation and species of collecting bees. Propolis has great potential for therapeutic use due to its chemical composition and pharmacological properties. Herein it was determined the contents of phenolic compounds, antioxidant capacity and chemical composition (assessed by HPLC-PAD) of twelve green propolis samples from beekeepers and sixteen commercial propolis extracs from different regions of Southeast Brazil. The antioxidant abilities of the extracts were qualitatively determined through the total phenolic contents using the Folin?Ciocalteau method. Total flavonoids were assessed by the method of complexation with aluminium chloride. The quantitative antioxidant activiti of propolis extracts were determined both by trapping the organic radicals DPPH and ABTS.+ as well by the iron reduction method (FRAP). High pressure liquid chromatography allowed the identification and quantification of chlorogenic acid, caffeic acid, ferulic acid, para-coumaric acid, rosmarinic acid, vanillin, hesperidin, naringenin, pinobanksin, kaempferol, 4-hydroxy-3,5-diprenyl cinnamic acid (Artepillin-C), kampheride and pinostrobin. Artepillin C, a well known chemical marker of propolis, was present in all propolis extracts analyzed. We highlight that the presence of rosmarinic acid in propolis samples from Rio de Janeiro was reported for the first time in this work. The discrimination between green propolis in natura and commercial green propolis extracts was performed using PCA (Principal Component Analysis) statistical method. The antioxidant capacity in vivo of propolis extracts were evaluated using Saccharomyces cerevisiae as biological system model, assessing important parameters as stress tolerance and lipid peroxidation rate. The antifungal activity of ethanol extracts of propolis in natura were tested against the phytopathogenic fungus Fusarium oxysporium. / A pr?polis ? um material resinoso coletado pelas abelhas de diferentes partes das plantas, sua composi??o e as suas propriedades biol?gicas dependem do clima, solo, vegeta??o e da esp?cie da abelha. A pr?polis tem grande potencial de aplica??o terap?utica, devido ? sua composi??o e propriedades farmacol?gicas. Nesse trabalho foi determinado o teor de subst?ncias fen?licas, a capacidade antioxidante e composi??o qu?mica por CLAE-DAD de doze amostras de pr?polis verde, adquiridas de apicultores, e dezesseis extratos de pr?polis comerciais, provenientes de diferentes regi?es do Sudeste do Brasil. A capacidade antioxidante dos extratos foi avaliada qualitativamente atrav?s do teor de fen?licos totais, pelo m?todo de Folin?Ciocalteau, e flavonoides pelo m?todo de complexa??o com cloreto de alum?nio. A quantifica??o do potencial antioxidante foi realizada pela captura dos radicais org?nicos DPPH e ABTS.+, al?m do m?todo de redu??o do ?on f?rrico (FRAP). An?lises por cromatografia l?quida de alta efici?ncia permitiram a identifica??o e quantifica??o de ?cido clorog?nico, ?cido cafeico, ?cido fer?lico, ?cido para-cum?rico, ?cido rosmar?nico, ?cido 3,5-diprenil-4-hidroxicin?mico (Artepillin C), vanilina, hesperidina, naringenina, pinobanksina, canferol, canferide e pinostrobina. Em todos os extratos de pr?polis analisados foi identificado o Artepillin C, marcador qu?mico para pr?polis verde. Destacamos que neste trabalho foi reportada pela primeira vez a presen?a de ?cido rosmar?nico em pr?polis do Rio de Janeiro. M?todos quimiom?tricos de an?lise explorat?ria, utilizando ?nalise por Componentes Principais foram utilizados para discriminar extratos de pr?polis verde in natura daqueles extratos comerciais. O potencial antioxidante in vivo dos extratos etan?licos de pr?polis foram avaliados utilizando cepas controles de Saccharomyces cerevisiae como modelo de sistema biol?gico e foram avaliados toler?ncia ao estresse e proxida??o lip?dica. A atividade antif?ngica dos extratos etan?licos de pr?polis in natura foram avaliados, e inibiram o crescimento in vitro do fungo fitopat?geno Fusarium oxysporum.

No description available.

The Maillard reaction is a network of different non-enzymatic reactions between carbonyl groups of reducing sugars and amino groups from amino acids, peptides, or proteins, which progresses in three major stages and originates a very heterogeneous mixture of reaction products. It is also known as non-enzymatic browning, due to the brown macromolecular pigments formed in the final stage of the reaction. The chemistry underlying the Maillard reaction is complex. It encloses not only one reaction pathway, but a whole network of various transformations. As virtually all foods contain both proteins and carbohydrates, Maillard reaction products are present in the daily diet in considerable amounts. The endogenous formation of Maillard reaction products, especially related to ageing and diabetes, aroused intense discussions about the health consequences of the “glycation”, the term that describes the in vivo reaction corresponding to the Maillard reaction in foods. Melanoidins are the final brown products of the Maillard reaction. They are responsible for the color formed during the heat processing of foods like coffee, bread, malt, and beef. Melanoidins are high molecular weight polydisperse polymers containing nitrogen. Their structure is largely unknown. Coffee melanoidins, which are object of the present study, contain thermally transformed polysaccharides, proteins, and phenolic compounds. Since the mechanisms involved on the formation of these macromolecules, and the chemical transformations which take place during the heat treatment are not completely elucidated, key structural features were analyzed. Especially the incorporation of chlorogenic acids in the melanoidin skeleton was object of attention of the present work. Another major aim of this work was to investigate the influence of the Maillard reaction on the inhibitory potential of food components against zinc metalloproteases. The studied enzymes were three human matrix metalloproteases (MMP-1, -2 and -9), which are able to degrade matrix proteins and participate in many physiological processes, including tissue turnover and repair, but also constitute important targets in malignant and degenerative diseases. A microbial collagenase from Chlostridium histolyticum was chosen due to its subtract similarity to MMPs. Furthermore, Angiotensin Converting Enzyme (ACE), which plays a central role in cardiovascular pathologies such as hypertension and cardiac hypertrophy, was investigated. As a prototypical Maillard reaction product, coffee melanoidin was adopted. Due to the roast dependent inhibitory activity of the coffee melanoidin fractions against matrix metalloproteases, the functionalization caused by the non-enzymatic browning was closer investigated. Na-carboxyalkylated derivatives of a sequence of relevant peptides were synthesized, in a variation of the process-induced formation of Nε-carboxymethyllysine, a major advanced glycation end-product (AGE). The inhibitory activity against zinc metalloproteases of the sequence of selected peptides and their Na-carboxymethyl- (CM-) and Na-carboxyethyl- (CE-) derivates was investigated.

Thesis (M.S.)--Miami University, Dept. of Chemistry and Biochemistry, 2008. / Title from first page of PDF document. Includes bibliographical references.

The Maillard reaction is a network of different non-enzymatic reactions between carbonyl groups of reducing sugars and amino groups from amino acids, peptides, or proteins, which progresses in three major stages and originates a very heterogeneous mixture of reaction products. It is also known as non-enzymatic browning, due to the brown macromolecular pigments formed in the final stage of the reaction. The chemistry underlying the Maillard reaction is complex. It encloses not only one reaction pathway, but a whole network of various transformations. As virtually all foods contain both proteins and carbohydrates, Maillard reaction products are present in the daily diet in considerable amounts. The endogenous formation of Maillard reaction products, especially related to ageing and diabetes, aroused intense discussions about the health consequences of the “glycation”, the term that describes the in vivo reaction corresponding to the Maillard reaction in foods. Melanoidins are the final brown products of the Maillard reaction. They are responsible for the color formed during the heat processing of foods like coffee, bread, malt, and beef. Melanoidins are high molecular weight polydisperse polymers containing nitrogen. Their structure is largely unknown. Coffee melanoidins, which are object of the present study, contain thermally transformed polysaccharides, proteins, and phenolic compounds. Since the mechanisms involved on the formation of these macromolecules, and the chemical transformations which take place during the heat treatment are not completely elucidated, key structural features were analyzed. Especially the incorporation of chlorogenic acids in the melanoidin skeleton was object of attention of the present work. Another major aim of this work was to investigate the influence of the Maillard reaction on the inhibitory potential of food components against zinc metalloproteases. The studied enzymes were three human matrix metalloproteases (MMP-1, -2 and -9), which are able to degrade matrix proteins and participate in many physiological processes, including tissue turnover and repair, but also constitute important targets in malignant and degenerative diseases. A microbial collagenase from Chlostridium histolyticum was chosen due to its subtract similarity to MMPs. Furthermore, Angiotensin Converting Enzyme (ACE), which plays a central role in cardiovascular pathologies such as hypertension and cardiac hypertrophy, was investigated. As a prototypical Maillard reaction product, coffee melanoidin was adopted. Due to the roast dependent inhibitory activity of the coffee melanoidin fractions against matrix metalloproteases, the functionalization caused by the non-enzymatic browning was closer investigated. Na-carboxyalkylated derivatives of a sequence of relevant peptides were synthesized, in a variation of the process-induced formation of Nε-carboxymethyllysine, a major advanced glycation end-product (AGE). The inhibitory activity against zinc metalloproteases of the sequence of selected peptides and their Na-carboxymethyl- (CM-) and Na-carboxyethyl- (CE-) derivates was investigated.:LIST OF CONTENTS I LIST OF TABLES IV LIST OF FIGURES V LIST OF ABBREVIATIONS VII 1 INTRODUCTION 1 2 BACKGROUND 3 2.1 Maillard reaction in food 3 2.1.1 Melanoidins 8 2.2 Coffee 11 2.2.1 General aspects 11 2.2.1.1 Coffee production 12 2.2.1.2 General chemical composition 14 2.2.1.3 Coffee and health 20 2.2.2 Coffee melanoidins 24 2.2.2.1 Chemistry of coffee melanoidins 24 2.2.2.2 Properties of coffee melanoidins 29 2.3 Zinc metallopeptidases 32 2.3.1 Matrix metalloproteinases (MMPs) 33 2.3.1.1 Functions of MMPs 35 2.3.1.2 Structure of MMPs 37 2.3.1.3 Inhibition of MMPs 39 2.3.2 Clostridium histolyticum collagenase (ChC) 43 2.3.2.1 Functions of ChC 43 2.3.2.2 Structure of ChC 43 2.3.2.3 Inhibition of ChC 44 2.3.3 Agiotensin converting enzyme (ACE) 45 2.3.3.1 Functions of ACE 45 2.3.3.2 Structure of ACE 46 2.3.3.3 Inhibition of ACE 48 3 EXPERIMENTAL SECTION 50 3.1 Chemicals, materials and equipment 50 3.1.1 Chemicals 50 3.1.2 Material 52 3.1.3 Equipment 52 3.1.4 Solutions 54 3.2 Synthesis of Nα-carboxyalkylated peptides 55 3.2.1 Nα-carboxyalkylation of GP, LL, IA, GA, GL, AP, IP and IPP by reductive alkylation 55 3.2.2 Nα-carboxyalkylation of IW using sodium cyanoborohydride 56 3.3 Purification 57 3.3.1 Ion Exchange Chromatographic purification 57 3.3.1.1 Spotting test 58 3.3.2 HPLC purification of CM-IW 58 3.3.3 Overview of the synthesis and elution conditions 59 3.4 Characterization of carboxyalkylated peptides 61 3.4.1 Mass spectrometry 61 3.4.2 Elemental Analysis 61 3.4.3 Analytical characteristics of carboxyalkylated peptides 62 3.5 Preparation of coffee fractions 65 3.5.1 Roasting conditions 65 3.5.2 Fractionation of coffee samples: Isolation of coffee melanoidins 67 3.6 Structural studies 69 3.6.1 Estimation of the molecular weight 69 3.6.2 C/N ratio 70 3.6.3 Amino acid analysis 70 3.6.3.1 Acid hydrolysis 70 3.6.3.2 General amino acid analysis 70 3.6.3.3 Lysinoalanine 71 3.6.3.4 Pentosidine 72 3.6.4 Total phenols 74 3.6.5 Raman spectroscopy 74 3.7 Study on inhibition of zinc metalloproteases 75 3.7.1 Inhibition of ACE 75 3.7.1.1 General enzymatic assay 75 3.7.1.2 Quantification 78 3.7.2 Inhibition of MMP-1, -2 and -9 79 3.7.2.1 General enzymatic assay 80 3.7.2.2 Effect of zinc addition on the inhibition of MMP-1 by melanoidins 81 3.7.3 Inhibition of ChC 82 3.7.3.1 General enzymatic assay 82 3.7.3.2 Quantification 84 3.7.4 Calculation of IC50 84 4 RESULTS AND DISCUSSION 86 4.1 Coffee melanoidins 86 4.1.1 Isolation of coffee fractions 86 4.2 Inhibition of zinc-dependent peptidases by coffee fractions 89 4.2.1 Inhibition of MMPs 89 4.2.2 Inhibition of other zinc metalloproteases 98 4.2.3 General considerations 99 4.3 Structural studies on coffee melanoidins 101 4.3.1 Gel permeation chromatography 102 4.3.2 Elemental analysis: C/N ratio 113 4.3.3 Amino acid analysis 116 4.3.4 Total phenolics 120 4.3.5 Correlation between total phenols content and C/N ratio in coffee melanoidins 123 4.3.6 Raman spectroscopy 124 4.4 Derivatization of peptides 129 4.4.1 Nα-carboxyalkylation of peptides by reductive alkylation 130 4.5 Preliminary investigations on the inhibitory potential of Nα-carboxyalkyl derivatives of peptides against metalloproteases 133 4.5.1 Inhibition against ACE 134 4.5.2 Inhibition against other zinc metalloproteases 138 5 SUMMARY 141 6 REFERENCES 145 LIST OF PUBLICATIONS AND CONFERENCE CONTRIBUTIONS 168 AKNOWLEDGMENTS 169 ERKLÄRUNG 170

Introduction: Dark spots appearing on the skin caused by hyperpigmentation results from the action of tyrosinase, an enzyme whose activity leads to the production of the skin pigment melanin. Extracts of the plant Glycyrrhiza glabra, also known as liquorice, are commonly used to treat a range of conditions including skin hyperpigmentation. This study aimed at isolating and identifying compounds in extracts from South African liquorice root and assaying these compounds as to their antioxidant activity, their ability to inhibit the tyrosinase enzyme and their level of cytotoxicity. Methods: The ability of plant extracts to scavenge free radicals was tested using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid)] (ABTS) and the ferric ion reducing power (FRAP) tests. The polyphenolic content of extract fractions was determined and extract compounds were identified using UHPLC-QToF-20 MS. In vitro anti-tyrosinase activity was also investigated as well as cytotoxicity in HepG2 liver and SK-MEL-1 melanoma cells using the MTT cell viability assay. Results: Of the four fractions prepared from the 70% methanolic extract of liquorice root, fraction 3 (F3) showed increased polyphenolic content and antioxidant properties with IC50 of 56.1 ± 6.32, 39.14 ± 1.1 and 66.34 ± 1.4 μg/ml against DPPH, ABTS and FRAP, respectively. The anti-tyrosinase activity of this fraction showed an IC50 of 358.54 μg/ml compared to Kojic acid (0.75 mM) used as the control. In addition, this fraction showed reduced liver toxicity as a higher percentage cell viability was noted in the HepG2 cells compared to the SK-MEL-1 skin melanoma cells. However, both cell types showed higher percentage viability compared to acetaminophen that was used as cytotoxic control. The LC-MS analysis revealed the presence of a wide variety of compounds including 4-azido-3-benzyl-coumarin, ferulic acid, glycyrrhizin, quercitrin, cirsilineol, gentioflavine and 4'',6,7-trihydroxyisoflavone. The literature indicates the use of these compounds regarding antioxidant and anti-tyrosinase activity. Significantly, cularidine was identified in this study, a compound not previously reported in studies involving liquorice root. Conclusion: The results from this study concur with previous reports as to the anti-tyrosinase and antioxidant activities associated with liquorice roots, activities perhaps due to the relatively high polyphenolic content in extracts from South African liquorice root. / Life and Consumer Sciences / M. Sc. (Life Sciences)