A review on protein–phenolic interactions and associated changes

As of late, polyphenols have increasingly interested the scientific community due to their proposed health benefits. Much of this attention has focused on their bioavailability. Polyphenol–gut microbiota interactions should be considered to understand their biological functions. The dichotomy between the biotransformation of polyphenols into their metabolites by gut microbiota and the modulation of gut microbiota composition by polyphenols contributes to positive health outcomes. Although there are many studies on the in vivo bioavailability of polyphenols, the mutual relationship between polyphenols and gut microbiota is not fully understood. This review focuses on the biotransformation of polyphenols by gut microbiota, modulation of gut microbiota by polyphenols, and the effects of these two-way mutual interactions on polyphenol bioavailability, and ultimately, human health.

/pdf/the-reciprocal-interactions-between-polyphenols-and-gut-2clr5ssuo5.pdf

The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility

Antimicrobial natural preparations involving cinnamon, storax and propolis have been long used topically for treating infections. Cinnamic acids and related molecules are partly responsible for the therapeutic effects observed in these preparations. Most of the cinnamic acids, their esters, amides, aldehydes and alcohols, show significant growth inhibition against one or several bacterial and fungal species. Of particular interest is the potent antitubercular activity observed for some of these cinnamic derivatives, which may be amenable as future drugs for treating tuberculosis. This review intends to summarize the literature data on the antimicrobial activity of the natural cinnamic acids and related derivatives. In addition, selected hybrids between cinnamic acids and biologically active scaffolds with antimicrobial activity were also included. A comprehensive literature search was performed collating the minimum inhibitory concentration (MIC) of each cinnamic acid or derivative against the reported microorganisms. The MIC data allows the relative comparison between series of molecules and the derivation of structure-activity relationships.

Natural cinnamic acids, synthetic derivatives and hybrids with antimicrobial activity.

Aims: To determine structure–function relationships of antibacterial phenolic acids and their metabolites produced by lactic acid bacteria (LAB).

Methods and Results:  Minimum inhibitory concentrations (MICs) of 6 hydroxybenzoic and 6 hydroxycinnamic acids were determined with Lactobacillus plantarum, Lactobacillus hammesii, Escherichia coli and Bacillus subtilis as indicator strains. The antibacterial activity of phenolic acids increased at lower pH. A decreasing number of hydroxyl groups enhanced the activity of hydroxybenzoic acids, but had minor effects on hydroxycinnamic acids. Substitution of hydroxyl groups with methoxy groups increased the activity of hydroxybenzoic, but not of hydroxycinnamic, acid.

Metabolism of chlorogenic, caffeic, p-coumaric, ferulic, protocatechuic or p-hydroxybenzoic acids by L.  plantarum, L. hammesii, Lactobacillus fermentum and Lactobacillus reuteri was analysed by LC-DAD-MS. Furthermore, MICs of substrates and metabolites were compared. Decarboxylated and/or reduced metabolites of phenolic acids had a lower activity than the substrates. Strain-specific metabolism of phenolic acids generally corresponded to resistance.

Conclusions:  The influence of lipophilicity on the antibacterial activity of hydroxybenzoic acids is stronger than that of hydroxycinnamic acids. Metabolism of phenolic acids by LAB detoxifies phenolic acids.

Significance and Impact of the Study:  Results allow the targeted selection of plant extracts for food preservation, and selection of starter cultures for fermented products.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2011.05141.x

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria.

Bioactive compounds from natural sources, due to their widely-recognized benefits, have been exploited as cosmeceutical ingredients. Among them, phenolic acids emerge with a very interesting potential. In this context, this review analyzes hydroxycinnamic acids and their derivatives as multifunctional ingredients for topical application, as well as the limitations associated with their use in cosmetic formulations. Hydroxycinnamic acids and their derivatives display antioxidant, anti-collagenase, anti-inflammatory, antimicrobial and anti-tyrosinase activities, as well as ultraviolet (UV) protective effects, suggesting that they can be exploited as anti-aging and anti-inflammatory agents, preservatives and hyperpigmentation-correcting ingredients. Due to their poor stability, easy degradation and oxidation, microencapsulation techniques have been employed for topical application, preventing them from degradation and enabling a sustained release. Based on the above findings, hydroxycinnamic acids present high cosmetic potential, but studies addressing the validation of their benefits in cosmetic formulations are still scarce. Furthermore, studies dealing with skin permeation are scarcely available and need to be conducted in order to predict the topical bioavailability of these compounds after application.

https://www.mdpi.com/1420-3049/22/2/281/pdf

Hydroxycinnamic Acids and Their Derivatives: Cosmeceutical Significance, Challenges and Future Perspectives, a Review.

Prunus mume seeds have been used as a healthy food and traditional drug in China. The present study investigated the phenolic compounds and antimicrobial activity of ethanolic extract from seeds of P. mume . Total phenolic content was determined as gallic acid equivalents by the Folin–Ciocalteu method. The antibacterial activity was measured by a filter paper disc method. Three chlorogenic acid isomers, namely, 3-O-caffeoylquinic acid, 5-O-caffeoylquinic acid and 4-O-caffeoylquinic acid, were identified from P. mume seeds for the first time. The contents of these isolated compounds were quantified by HPLC. Results showed that 3-O-caffeoylquinic acid was of the highest level in these three isomers. The ethanolic extract exhibited inhibition activity against bacteria and fungi obviously. The isolated phenolic compounds also exhibited inhibition activity against bacteria significantly, but showed weak or no inhibition activity against yeasts and mold. The results exhibited that the antimicrobial activity of P. mume seeds may be partly due to the phenolic compounds.

Phenolic compounds from the edible seeds extract of Chinese Mei (Prunus mume Sieb. et Zucc) and their antimicrobial activity

Prunus mume fruits have been used as a healthy food and traditional drug in China. The present study investigated the phenolic compounds and antioxidant activity of ethyl acetate extract from fruits of P. mume in China. Total phenol content was determined as gallic acid equivalents by the Folin-Ciocalteu method. The antioxidant activity was measured by DPPH and ABTS+ radicals scavenging and lipid peroxidation inhibition activities. Three chlorogenic acid isomers, namely, chlorogenic acid, neochlorogenic acid and cryptochlorogenic acid, were isolated and purified by preparative HPLC from the extract and identified by ultra-violet (UV), MS and NMR and the latter two compounds were identified in P. mume fruits for the first time. The contents of these isolated compounds were quantified by HPLC. Results showed that chlorogenic acid was of the highest level in these three isomers. The ethyl acetate extracts demonstrated activity to some degree in all the antioxidant assays. In all tested assays, all of the isolated chlorogenic acid isomers exhibited strong antioxidant activities, which were almost the same. The results showed that chlorogenic acid isomers are the key phenolic compounds which are responsible for antioxidant activity of the ethyl acetate extract from P. mume fruits in China.

	 

	Key words: Prunus mume, fruits, antioxidant activity, chlorogenic acid isomers, free radicals scavenging.

https://africaneditors.org/journal/JMPR/full-text-pdf/71292-129310

Antioxidant activity of Chinese mei (Prunus mume) and its active phytochemicals

The present study is designed to investigate the effect of an anti-obesity functional formula (PMC) composed of Prumus mume stem barks extract (PMSBE) and L-carnitine (2:1, w/w) on obesity and hyperlipidemia induced by high-fat diet in mice. Male ICR mice were fed a high-fat diet (HFD) with or without PMC (PMC-1 group: 450 mg/kg/day; PMC-2 group: 900 mg/kg/day) for 6 weeks to examine adipose tissue weight, serum lipid profile, and the pathological changes in liver tissue. The results showed that body weight gain was significantly lowered in PMC groups compared with the HFD group. PMC could improve lipid profile by lowering serum total cholesterol (Total-C), triacylglycerol (TG), low-density lipoprotein cholesterol (LDL-C) concentrations, and increasing high-density lipoprotein cholesterol (HDL-C) concentration as compared with the HFD group. PMC also improved the pathological changes in liver tissue, decreased the relative weights of epididymal and perirenal WAT. Our findings suggest that PMC has significantly anti-obesity and hypolipidemic effects.

/pdf/anti-obesity-and-hypolipidemic-effects-of-a-functional-4fmuf41yvm.pdf

Anti-obesity and hypolipidemic effects of a functional formula containing Prumus mume in mice fed high-fat diet

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Phenolic compounds from the edible seeds extract of Chinese Mei (Prunus mume Sieb. et Zucc) and their antimicrobial activity

Antioxidant activity of Chinese mei (Prunus mume) and its active phytochemicals

Anti-obesity and hypolipidemic effects of a functional formula containing Prumus mume in mice fed high-fat diet