About: Phytofluene is a research topic. Over the lifetime, 365 publications have been published within this topic receiving 13398 citations. The topic is also known as: phytofluene & (12E,16Z,18E,22E,26E)-2,6,10,14,19,23,27,31-octamethyldotriaconta-2,6,10,12,14,16,18,22,26,30-decaene.
TL;DR: The most important function of carotenoid pigments, especially beta-carotene in higher plants, is to protect organisms against photooxidative damage, and this work has elucidated for the first time the pathway for biosynthesis of theseCarotenoids at the level of enzyme-catalyzed reactions, using bacterial carOTenoid biosynthesis genes.
Abstract: The most important function of carotenoid pigments, especially beta-carotene in higher plants, is to protect organisms against photooxidative damage (G. Britton, in T. W. Goodwin, ed., Plant Pigments--1988, 1988; N. I. Krinsky, in O. Isler, H. Gutmann, and U. Solms, ed., Carotenoids--1971, 1971). beta-Carotene also functions as a precursor of vitamin A in mammals (G. A. J. Pitt, in I. Osler, H. Gutmann, and U. Solms, ed., Carotenoids--1971, 1971). The enzymes and genes which mediate the biosynthesis of cyclic carotenoids such as beta-carotene are virtually unknown. We have elucidated for the first time the pathway for biosynthesis of these carotenoids at the level of enzyme-catalyzed reactions, using bacterial carotenoid biosynthesis genes. These genes were cloned from a phytopathogenic bacterium, Erwinia uredovora 20D3 (ATCC 19321), in Escherichia coli and located on a 6,918-bp fragment whose nucleotide sequence was determined. Six open reading frames were found and designated the crtE, crtX, crtY, crtI, crtB, and crtZ genes in reference to the carotenoid biosynthesis genes of a photosynthetic bacterium, Rhodobacter capsulatus; only crtZ had the opposite orientation from the others. The carotenoid biosynthetic pathway in Erwinia uredovora was clarified by analyzing carotenoids accumulated in E. coli transformants in which some of these six genes were expressed, as follows: geranylgeranyl PPiCrtB----prephytoene PPiCrtE----phytoeneCrtI---- lycopeneCrtY----beta-caroteneCrtZ----zeaxanthinCrtX--- -zeaxanthin-beta- diglucoside. The carotenoids in this pathway appear to be close to those in higher plants rather than to those in bacteria. Also significant is that only one gene product (CrtI) for the conversion of phytoene to lycopene is required, a conversion in which four sequential desaturations should occur via the intermediates phytofluene, zeta-carotene, and neurosporene.
TL;DR: In this article, the carotenoid content of tomato-based food products was analyzed using reversed-phase HPLC and the most abundant carotens were found to be Lycopene, 5,6-diol, lutein, alpha-, beta-, gamma-, and theta-carotenes, neurosporene, phytoene, and phYtofluene.
Abstract: Tomato-based food products such as tomato paste, tomato sauce, and tomato-based soups are rich in carotenoid compounds and are frequently consumed in the United States. Foods such as these, which are high in carotenoid content, are of interest because of the demonstrated association between consumption of fruits and vegetables and reduced risk of lung and other epithelial cancers in humans. Limited analytical data on the carotenoid content of tomato-based products are available in food tables and data bases; however, they are usually reported only in terms of vitamin A activity. In this study name-brand and store-brand tomato-based food products purchased in three major U.S. cities were extracted and carotenoids were individually identified and quantified by reversed-phase HPLC according to methodology developed in our laboratory. The carotenoids that were detected and quantified included lycopene, lycopene-5,6-diol, lutein, alpha-, beta-, gamma-, and theta-carotenes, neurosporene, phytoene, and phytofluene. As expected, lycopene was the most abundant carotenoid, ranging in concentration from 0.3 mg/100 g in vegetable beef soup to 55 mg/100 g in tomato paste. The concentration of beta-carotene ranged from 0.23 mg/100 g in tomato soup to 1.51 mg/100 g in vegetable beef soup. Lutein was found at very low concentrations (less than 0.2 mg/100 g) in all products analyzed except tomato paste, which contained 0.34 g/100 g.
TL;DR: The major carotenoid constituents of extracts from several raw and cooked green vegetables (broccoli, green beans, spinach), red ripe tomatoes, and tomato paste have been identified and quantified by high-performance liquid chromatography on a C18 reversed-phase column as mentioned in this paper.
Abstract: The major carotenoid constituents of extracts from several raw and cooked green vegetables (broccoli, green beans, spinach), red ripe tomatoes, and tomato paste have been identified and quantified by high-performance liquid chromatography on a C18 reversed-phase column. The predominant carotenoids in raw green vegetables were neoxanthin, violaxanthin, lutein epoxide, lutein, alpha-carotene, and beta-carotene. The carotenoids in tomatoes and tomato paste were lutein, 5,6-dihydroxy-5,6-dihydrolycopene, lycopene 1,2-epoxide, lycopene 5,6-epoxide, lycopene, neurosporene, gamma-carotene, zeta-carotene, beta-carotene, phytofluene, and phytoene. The effect of various means of cooking on the levels of carotenoids in raw and cooked (microwaved, boiled, steamed, stewed) green vegetables and tomatoes has been extensively studied. It was shown that while the epoxycarotenoids were somewhat sensitive to heat treatment, lutein and hydrocarbon carotenoids such as neurosporene, alpha- and beta-carotene, lycopene, zeta-carotene, phytofluene, and phytoene survived the heat treatments.
TL;DR: A fluorometric assay, involving preliminary saponification, has been developed for the analysis of human liver, and correlated satisfactorily with those obtained by use of the antimony trichloride procedure and correlated even better with determinations made after isolation of the vitamin A by chromatography on columns of alumina.
TL;DR: It is found that in transiently transfected cancer cells, lycopene transactivated the expression of reporter genes fused with ARE sequences, suggesting that carotenoid induction of these proteins depends on a functional Nrf2 and the ARE transcription system.
Abstract: Epidemiologic studies have found an inverse association between consumption of tomato products and the risk of certain types of cancers. However, the mechanisms underlying this relationship are not completely understood. One mechanism that has been suggested is induction of phase II detoxification enzymes. Expression of phase II enzymes is regulated by the antioxidant response element (ARE) and the transcription factor Nrf2 (nuclear factor E2-related factor 2). In this study, we determined the role of this transcription system in the induction of phase II enzymes by carotenoids. We found that in transiently transfected cancer cells, lycopene transactivated the expression of reporter genes fused with ARE sequences. Other carotenoids such as phytoene, phytofluene, β-carotene, and astaxanthin had a much smaller effect. An increase in protein as well as mRNA levels of the phase II enzymes NAD(P)H:quinone oxidoreductase and γ-glutamylcysteine synthetase was observed in nontransfected cells after carotenoid treatment. Ethanolic extract of lycopene containing unidentified hydrophilic derivatives of the carotenoid activated ARE with similar potency to lycopene. The potency of the carotenoids in ARE activation did not correlate with their effect on intracellular reactive oxygen species and reduced glutathione level, which may indicate that ARE activation is not solely related to their antioxidant activity. Nrf2, which is found predominantly in the cytoplasm of control cells, translocated to the nucleus after carotenoid treatment. Interestingly, part of the translocated Nrf2 colocalized with the promyelocytic leukemia protein in the promyelocytic leukemia nuclear bodies. The increase in phase II enzymes was abolished by a dominant-negative Nrf2, suggesting that carotenoid induction of these proteins depends on a functional Nrf2 and the ARE transcription system.