Добірка наукової літератури з теми "Bitter flavanone glycoside"

Many Citrus species accumulate large amounts of flavonoids, specifically flavanone glycosides, that impart an intensely bitter flavor to the fruit. In grapefruit, this bitterness decreases the acceptability of fresh fruit and juice; in other species, these compounds entirely prevent fruit consumption. No physiological purpose for the accumulation of these compounds has been determined; they do not function in color production or, as far as is known, in defense responses. As has been found in other plants, the accumulation of specific flavonoids in citrus appears to be under genetic control, but no definitive genetic analyses have been done. The long-term objective of this research is to determine whether the production of bitter-tasting flavanone glycosides (neohesperidosides) in citrus can be manipulated using molecular genetic techniques. As a first step, cDNAs for chalcone synthase and chalcone isomerase, the first two biosynthetic enzymes specific to the flavonoid pathway, were isolated from a grapefruit leaf cDNA library using heterologous probes. Southern analyses showed that both genes appear to be part of multigene families, as expected. Northern analyses are underway to determine steady state mRNA levels in various grapefruit tissues, and Western blots to characterize protein expression are also being attempted.

DRIFT, HPLC-MS, and SPME-GC/MS analyses were used to unveil the structure and the main functional compounds of red (blood) orange (Citrus sinensis) and bitter orange (Citrus aurantium). The IntegroPectin samples show evidence that these new citrus pectins are comprised of pectin rich in RG-I hairy regions functionalized with citrus biophenols, chiefly flavonoids and volatile molecules, mostly terpenes. Remarkably, IntegroPectin from the peel of fresh bitter oranges is the first high methoxyl citrus pectin extracted via hydrodynamic cavitation, whereas the red orange IntegroPectin is a low methoxyl pectin. C. aurantium IntegroPectin has a uniquely high concentration of adsorbed flavonoids, especially the flavanone glycosides hesperidin, naringin, and eriocitrin.

Due to the high volume of peel produced, Citrus by-product processing could be a significant source of phenolic compounds, in addition to essential oil. Citrus fruit residues, which are usually dumped as waste in the environment, could be used as a source of nutraceuticals. Citrus aurantium (L), also known as sour or bitter orange, is a member of the Rutaceae family and is the result of interspecific hybridization between Citrus reticulata and Citrus maxima. The purpose of this study is to chemically and biologically evaluate the peel of C. aurantium, which is considered a solid waste destined for abandonment. To achieve more complete extraction of the phytochemicals, we used a sequential extraction process with Soxhlet using the increasing polarity of solvents (i.e., cyclohexane, chloroform, ethyl acetate, acetone, and ethanol–water mixture). Essential oil (EO) from the Citrus peel, which was present at 1.12%, was also prepared by hydrodistillation for comparison. Various phytochemical assays were used to determine the qualitative chemical composition, which was subsequently characterized using GC-MS and HPLC-DAD. The inhibitory effects of C. aurantium peel extract on two enzymes, intestinal α-glucosidase and pancreatic α-amylase, were measured in vitro to determine their potential hypoglycemic and antidiabetic actions. Each extract had a significantly different phytochemical composition. According to GC-MS analyses, which allow the identification of 19 compounds, d-limonene is the most abundant compound in both EO and cyclohexane extract, at 35.17% and 36.15% (w/w). This comparison with hydrodistillation shows the value of the sequential process in extracting this valuable terpene in large quantities while also allowing for the subsequent extraction of other bioactive substances. On the contrary, linoleic acid is abundant (54.35% (w/w)) in ethyl acetate extract (EAE) with a lower amount of d-limonene. HPLC-DAD analysis allows the identification of 11 phytochemicals, with naringenin being the most abundant flavanone, detected in acetone extract (ACE) (23.94% (w/w)), ethanol–water extract mixture (EWE) (28.71% (w/w)), and chloroform extract (CFE) (30.20% (w/w)). Several extracts significantly inhibited α-amylase and/or α-glycosidase in vitro. At a dose of 332 g/mL, ACE, CFE, and EWE inhibited the two enzymes by approximately 98%. There were strong significant correlations between naringenin and α-glucosidase inhibition and between gallic acid and α-amylase inhibition. Molecular docking experiments further verified this. Finally, oral administration of C. aurantium extracts at a dose of 2000 mg/kg did not cause any effect on mice mortality or signs of acute toxicity, indicating that it is non-toxic at these doses. These findings suggest that C. aurantium peels could be a valuable by-product by providing a rich source of non-toxic phytoconstituents, particularly those with potential antidiabetic action that needs to be confirmed in vivo.

: Medicinal plants have been used in the indigenous system of medicine for the treatment of numerous human health complications. Medicinal plants were used for the separation and isolation of pure phytochemical and some of the best examples are tubocurarine, aspirin, morphine, digoxin, atropine, quinine and reserpine. Phytoconstituents are pure plant derived natural chemical found to be present in the medicinal plants and examples are flavonoids, alkaloids and phenolic compounds etc. In the modern medicine there is global growth of herbal medicines due to their nutrition, physical effectiveness and pharmacological activities. Plants have been used in the traditional medicines and modern drug discoveries program. In order to investigate the biological potential of poncirin in modern medicine, here different scientific data have been analyzed in the present investigation through various literature sources. Detailed pharmacological activities of poncirin were also investigated in the present investigation to reveal the medicinal properties of poncirin in the medicine and other allied health sectors. Analytical techniques used for the isolation of poncirin from various medicinal plants have been also presented in this study. Poncirin is a flavanone glycoside found to be present in the Poncirus trifoliata and Citrus reticulate having bitter taste. Biological importance of poncirin for their anti-inflammatory activity through inhibition of PGE2 and IL-6 production has been investigated in the scientific field. Biological importance of poncirin against bacterial, viral infections, gastric disease and human gastric cancer has been investigated in the medicine. Pharmacological data analysis revealed the biological application of poncirin against bone loss, inflammation, colitis, human gastric cancer, gastritis, liver injury and alzheimer's disease. From the analysis of the presented scientific information of poncirin it was found that poncirin have significant biological activities and health benefit in the modern health sectors for the treatment of human health complications and could be used as a drug in the future.

: Medicinal plants have been used in the indigenous system of medicine for the treatment of numerous human health complications. Medicinal plants were used for the separation and isolation of pure phytochemical and some of the best examples are tubocurarine, aspirin, morphine, digoxin, atropine, quinine and reserpine. Phytoconstituents are pure plant derived natural chemical found to be present in the medicinal plants and examples are flavonoids, alkaloids and phenolic compounds etc. In the modern medicine there is global growth of herbal medicines due to their nutrition, physical effectiveness and pharmacological activities. Plants have been used in the traditional medicines and modern drug discoveries program. In order to investigate the biological potential of poncirin in modern medicine, here different scientific data have been analyzed in the present investigation through various literature sources. Detailed pharmacological activities of poncirin were also investigated in the present investigation to reveal the medicinal properties of poncirin in the medicine and other allied health sectors. Analytical techniques used for the isolation of poncirin from various medicinal plants have been also presented in this study. Poncirin is a flavanone glycoside found to be present in the Poncirus trifoliata and Citrus reticulate having bitter taste. Biological importance of poncirin for their anti-inflammatory activity through inhibition of PGE2 and IL-6 production has been investigated in the scientific field. Biological importance of poncirin against bacterial, viral infections, gastric disease and human gastric cancer has been investigated in the medicine. Pharmacological data analysis revealed the biological application of poncirin against bone loss, inflammation, colitis, human gastric cancer, gastritis, liver injury and alzheimer's disease. From the analysis of the presented scientific information of poncirin it was found that poncirin have significant biological activities and health benefit in the modern health sectors for the treatment of human health complications and could be used as a drug in the future.

L’objectif du présent travail est la modulation de l’amertume des écorces de bigarades par déshydratation osmotique en vue de leur valorisation comme produits alimentaires. Les traitements envisagés à cet effet sont la déshydratation-imprégnation par immersion dans des solutions de saccharose (DII) (60 °Brix -50 °C, 60 °Brix- 25 °C, 40 °Brix- 25 °C, 6h) et la déshydratation osmotique à sec (DS) (saccharose en poudre-25 °C, 6h). Deux modes de blanchiment sont également mis en œuvre afin d’améliorer les performances de la déshydratation osmotique : le blanchiment à la vapeur (100 °C, 5 min) et le blanchiment à l’eau (85 °C-60 min et 95 °C-10 min). Les couplages issus de la combinaison entre les prétraitements thermiques et les traitements osmotiques sont VDII, EDII, VDS, EDS avec V : (blanchiment à la vapeur - 5 min), E : (blanchiment dans l’eau à 95 °C - 6 min), DII : (25 °C-60 °Brix- 4h) et DS : (25 °C- saccharose en poudre- 4h). L’étude des transferts de matières y compris les composés amers repose sur une approche cinétique. L’analyse quantitative de ces composés est réalisée par chromatographie phase liquide. Un examen microscopique des produits blanchis et déshydratés osmotiquement a été également mis en œuvre afin d’évaluer leur porosité. Le profil sensoriel des écorces obtenues par différents traitements osmotiques (DS, VDS, EDS, DII, VDII, EDII) est établi afin de discriminer les différences entre produits et contrôler l’efficacité de chaque traitement sur la modulation de l’amertume. Cette étude a permis d’identifier trois glycosides de flavanones amers majoritairement présents dans les écorces de bigarades : la naringine, la néohespéridine et la néoériocitrine. La porosité élevée des écorces de bigarades estimée à 0,43 favorise le phénomène d’imbibition en liquide externe au cours du blanchiment à l’eau et au cours de la DII dans les solutions à faible concentration (40 °Brix). Ce phénomène est également observé pendant la première heure de la DII dans les solutions à forte concentration en sucre (60 °Brix). Des pertes significatives en composés amers sont notées au cours du blanchiment à l’eau et aussi au cours des traitements osmotiques. Ce résultat intéressant montre que la déshydratation osmotique permet non seulement d’édulcorer les écorces mais encore elle permet d’éliminer une partie des composés amers. Cependant, les pertes qui découlent de la DII sont plus importantes que celles obtenues par DS. Le blanchiment à la vapeur, par ailleurs, n’a pas d’effet sur les flavanones amères. D’un autre côté, il s’avère que les deux modes de blanchiment accélèrent et augmentent les pertes en eau. Par ailleurs, seul le blanchiment à l’eau permet d’accroitre les gains en sucre au cours de la DII et la DS. Les pertes en composés amers sont favorisées par les deux modes de blanchiment mais elles sont plus importantes au cours du blanchiment à l’eau. Les résultats de l’évaluation sensorielle révèlent une différence significative entre les produits. Les écorces les plus appréciées sont les écorces les plus sucrées qui présentent et un goût amer faible. Ces écorces sont uniquement obtenues par couplage des traitements osmotiques (DS et DII) au blanchiment à l’eau
The main objective of this study is to modulate the excessive bitterness of bitter orange peels using the technique of osmotic dehydration. The examined treatments are the dehydration-impregnation by soaking in sucrose solutions (DII) (60 ° Brix -50 ° C, 60 ° Brix- 25 ° C, 40 ° Brix- 25 ° C, 6h) and the dry osmotic dehydration (DS) (granulated sucrose -25 ° C, 6 h). Two blanching methods are also investigated in order to improve the performance of the osmotic dehydration: steam blanching (100 ° C, 5 min) and water blanching (85 ° C-60 min and 95 ° C-10 min). The blanching-osmotic dehydration combined treatments are VDII, EDII, VDS, EDS where V: (steam blanching - 5 min), E: (water blanching at 95 ° C - 6 min ), DII: (25 ° C-60 ° Brix- 4h) and DS (25 ° C granulated sucrose -4h). The study of the mass transfers including bitter compounds is based on a kinetic approach. The quantitative analysis of these compounds is carried out with high-performance liquid chromatography. Microscopic examination of blanched and osmotically dehydrated peels was performed to evaluate their porosity. The sensory profile of peels obtained by different osmotic treatments (DS, VDS, EDS, DII, VDII, EDII) was established in order to distinguish the differences between products and to control the effectiveness of each treatment on bitterness modulation. The main bitter flavanone glycosides identified in the peels are neoeriocitrin, naringin, and neohesperidin with predominance of the last two compounds. The high porosity of the peels (0.43 (0.06)) promotes the imbibition of external liquid during water blanching and during DII in low concentrated solutions (40 ° Brix). This phenomenon was also observed during the first hour of the DII in high sugar concentrated solutions (60° Brix). Significant losses of bitter compounds are noted during water blanching and also during osmotic treatments. This interesting result shows that the osmotic dehydration could modulate the bitterness of the peels either by promoting sugar uptake or flavanones glycosides loss. However, the DIi elicited higher loss of bitter compounds than DS. By contrast, the steam blanching showed good retention of bitter compounds. Both blanching methods accelerate and increase water loss. However, only water blanching increases sugar gains during DII and DS treatments. Losses of bitter compounds are increased either by steam or blanching water, but the latter gave rise to much higher losses than the former. The results of sensory evaluation showed significant differences between the products. Coupling water blanching to either DS or DII treatments yielded to high sweetened peels with low bitter taste intensity. These products are the most appreciated ones