Ascorbic acid-induced browning of (+)-catechin in a model wine system

The ability of ascorbic acid to induce browning of (+)-catechin in a model wine system has been studied. A significant increase in absorbance at 440 nm was observed over 14 days when ascorbic acid was incubated at 45 degrees C with (+)-catechin in a model wine base. The onset of browning was delayed for about 2 days, although the length of the lag period was dependent on the amount of molecular oxygen in the headspace of the reaction system. The lag period was not observed when a preoxidized solution of ascorbic acid was used, suggesting that a product of ascorbic acid oxidation is responsible for the onset of browning. Hydrogen peroxide, when added directly to (+)-catechin in the model system, was not capable of producing the same degree of browning as that generated by ascorbic acid. Liquid chromotography evidence is presented to show that different reaction products are produced by ascorbic acid and hydrogen peroxide.     

Yeast-induced inhibition of (+)-catechin and (-)-epicatechin degradation in model solutions

(+)-catechin and (-)-epicatechin degradation in water-alcohol solutions containing Fe2+ and tartaric acid was studied in the presence and absence of yeasts. On the basis of the results, yeast partially inhibited the degradation of both flavans, with much slower formation of browning products absorbing at 420 and 520 nm. In comparative terms, yeast was found to be more efficient toward the degradation products of (+)-catechin absorbing at the latter wavelength. Likewise, the presence of yeast decreased the yield of a group of colored compounds eluting at high retention times in HPLC and indicated these as important contributors to color darkening in white wines. This inhibitory effect may in part account for the resistance to browning observed over periods of several years in sherry wines subjected to biological aging under flor yeast.     

Carbon-14 biolabeling of (+)-catechin and proanthocyanidin oligomers in willow tree cuttings.

Proanthocyanidin polymers, oligomers, and the structurally related monomer (+)-catechin were labeled by incorporation of radioactive precursors in shoots of willow tree (Salix caprea L.). [1-(14)C]-Acetate and [U-(14)C]-phenylalanine precursors were fed through the cut stems or petioles of leaves. Optimization of several parameters such as the nature and origin of the plant material, leaf maturity, nature, and quantity of radioactive precursor applied and the duration of metabolism led to incorporation yields of 3.2% and to specific activities of 500 microCi/g. Detailed characterization of the products (polymerization degree, procyanidin/prodelphinidin ratio, specific activities) and purification by chromatography are reported. Some sugars bound to radiolabeled proanthocyanidin polymers were removed by enzymic treatment with a mixture of glycosidases. A radioactive purity close to 100% and specific activities suitable for bioavailability studies were obtained.     

Competition between (+)-catechin and (-)-epicatechin in acetaldehyde-induced polymerization of flavanols.

The reactions of (+)-catechin and (-)-epicatechin in the presence of acetaldehyde were studied in model solution systems. When incubated separately with acetaldehyde and at pH values varying from 2.2 to 4. 0, reactions were faster with (-)-epicatechin than with (+)-catechin. In mixtures containing both (+)-catechin and (-)-epicatechin with acetaldehyde, new compounds besides the homogeneous bridged derivatives were detected. These compounds were concluded to be hetero-oligomers consisting of (+)-catechin and (-)-epicatechin linked with an ethyl bridge. In this case, the reaction of (-)-epicatechin was faster than that of (+)-catechin. This was also observed in solutions containing the two flavanols and the (+)-catechin-ethanol intermediate. Under these conditions, the homogeneous (+)-catechin bridged dimers and heterogeneous dimers were obtained by action of the intermediate on (+)-catechin and (-)-epicatechin, respectively. In addition, the homogeneous (-)-epicatechin ethyl-bridged dimers were also detected, showing that ethyl linkages underwent depolymerization and recombination reactions.     

Relationship between antibacterial activity of (+)-catechin derivatives and their interaction with a model membrane

(+)-Catechin derivatives with different alkyl chain lengths were synthesized from (+)-catechin and various straight chain alkylaldehydes in the presence of methyl mercaptan, and their antibacterial activities against Gram-positive bacteria were evaluated. The antibacterial activity increased markedly with elongation of the alkyl chain lengths of the derivatives and reached a maximum at a chain of four to seven carbons. Subsequently, interaction of the (+)-catechin derivatives with a model membrane using liposome was investigated. The derivatives with a chain of three carbons or more were found to have very strong affinity for the membrane. The injury action of the derivatives against the membrane was examined with liposome in which calcein was enclosed as a fluorescent indicator. The leakage was observed in the derivatives with chain lengths of four carbons or more. Particularly the derivatives with chains longer than five carbons are considered to destroy the liposome membrane judging from the degree of the fluorescent leakage. These results implied that the lipophilicity and disrupting ability of the (+)-catechin derivatives to the liposome membrane participate in their antibacterial activity.     

Interaction of yeasts with the products resulting from the condensation reaction between (+)-catechin and acetaldehyde

The condensation reaction between (+)-catechin and acetaldehyde was studied in model solutions in the presence and absence yeasts in order to evaluate its contribution to color changes in fermented drinks such as white wine. On the basis of the results, the yeasts retain the oligomers produced in the reaction, their retention ability increasing for higher polymerization degrees. As a result, the color of model solutions, measured as the absorbance at 420 nm, was found to decrease after the addition of yeasts. On the other hand, the yeasts exhibited no inhibitory effect on the condensation reaction, which took place at the same rate in their presence and absence. At acidity levels and reactant concentrations similar to those in wine, with acetaldehyde in high concentration as it is present in sherry wines, the reaction was found to occur very slowly. Taking into account that Yeasts are present during most of the winemaking process; consequently, they retain oligomers, and the studied reaction could mainly contribute to the alteration of the color of white wine after bottling.     

Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin

A pigment derived from the acetaldehyde-mediated condensation between (+)-catechin and malvidin 3-O-glucoside has been prepared and isolated by semipreparative HPLC, and its characteristics of color and stability have been studied and compared with that of malvidin glucoside in aqueous solutions. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (lambda(max) = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0. This behavior indicated that the anthocyanin moiety of the pigment was more protected against water attack, and thus the formation of its quinonoidal forms was favored. The color of the pigment also showed more stability with regard to bleaching by SO(2) than that of malvidin glucoside. Nevertheless, the pigment was more sensitive to degradation in aqueous solution than the anthocyanin. The cleavage of the ethyl bridge that links the anthocyanin and the catechin constituted the first step in its degradation, as demonstrated by the formation of malvidin glucoside as a major product.     

New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid

The reaction between (+)-catechin and glyoxylic acid was studied in a model solution system. The major (+)-catechin carboxymethine-linked dimer was isolated and shown to proceed to new polyphenolic compounds exhibiting absorption maxima around 440 and 460 nm. Three yellow pigments were obtained by incubation of the 8-8 colorless isomer. One was the previously reported xanthylium compound NJ2 with a maximum at 440 nm. The other two, showing absorption maxima at 460 nm, were obtained separately by incubation of the colorless dimer in hydroethanolic or methanolic medium. Structural elucidation of these two new yellow pigments was achieved by means of MS and 1D and 2D NMR techniques and showed that they were, respectively, ethyl and methyl esters of NJ2. The fact that these compounds were not obtained when NJ2 was incubated in hydromethanolic or ethanolic medium showed that esterification took place before the formation of the xanthylium chromophores. The detection of the esterified colorless compounds and the corresponding xanthene intermediates confirmed the postulated mechanism. New pigments exhibiting a strong absorption at 560 nm were also observed.     

Impact of glutathione on the formation of methylmethine- and carboxymethine-bridged (+)-catechin dimers in a model wine system

This study was performed to assess the impact of glutathione on the reaction between (+)-catechin and carbonyl compounds in wine-related conditions. (+)-Catechin (0.50 mM) and either glyoxylic acid (0.25 mM) or acetaldehyde (0.25 mM) were added to a model wine system with 0.0, 0.25, and 2.5 mM of glutathione added. UPLC-DAD and LC-MS analysis showed that the formation of carbonyl-bridged (+)-catechin dimers was inhibited in the samples with a glutathione to carbonyl ratio of 10:1 compared to the samples without glutathione. At a ratio of 1:1, glutathione inhibited the acetaldehyde-bridged dimers but only had a minor impact on the glyoxylic acid-bridged dimers. Further investigations showed that this trend of inhibition by glutathione on the glyoxylic acid-derived dimer was independent of temperatures, 20 °C vs 45 °C, or the presence of metal ions, 0.2 mg/L copper(II) and 5 mg/L iron(II). (1)H NMR analysis and LC-MS analysis provided evidence that glutathione inhibited dimer formation via different mechanisms depending on the carbonyl compound. For acetaldehyde-derived dimers, the main mode of inhibition was the ability of glutathione to form a (methyl-glutathionyl-methine)-(+)-catechin complex. Alternatively, the formation of a glutathione-glyoxylic acid addition product impeded the reaction between glyoxylic acid with (+)-catechin. These results demonstrate that glutathione, at sufficient concentration, can have a substantial impact on carbonyl-derived polymerization reactions in wine-like conditions.     

The role of copper(II) in the bridging reactions of (+)-catechin by glyoxylic acid in a model white wine

The influence of copper(II) on the bridging reactions between (+)-catechin and glyoxylic acid was studied in a white wine-like medium. When the reaction was performed in darkness at 45 degrees C, copper(II) increased the maximum levels of carboxymethine-linked (+)-catechin dimer and xanthylium cation pigment as monitored by high-performance liquid chromatography/photodiode array detection (HPLC/DAD) and liquid chromatography/mass spectrometry (LC/MS). At 10 degrees C, similar results were observed except that the xanthene intermediate was monitored and found to also increase in concentration at higher copper(II) concentrations. The kinetics for the formation of these species suggested that copper(II) accelerated the bridging of two (+)-catechin units by glyoxylic acid. The acid group of glyoxylic acid allowed copper(II) to influence this reaction, as no copper(II) enhancement was observed when acetaldehyde was used in place of glyoxylic acid.     

New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods

The reaction between (+)-catechin and glyoxylic acid in model solution system was investigated by LC/DAD and LC/ESI-MS analyses. The formation of phenolic compounds exhibiting absorption maxima near 300 nm and presenting a shoulder around 350 nm was observed. Their structures consisted of a (+)-catechin unit with one or two aldehyde groups linked at positions 6, 8 or 6 and 8 of the A ring. In addition, new yellow pigments exhibiting UV-visible spectra similar to those of xanthylium salts with absorption maxima at 450 and 280 nm were also detected. The major yellow compound was isolated and identified by ESI-MS and 1D and 2D NMR spectroscopy. The implication of these compounds in color change and browning observed during aging of grape-derived beverages is also discussed.     

Degradation of phenolic and non-phenolic aromatic pollutants by four Pleurotus species: the role of laccase and versatile peroxidase

The ability of Pleurotus eryngii, Pleurotus ostreatus, Pleurotus pulmonarius and Pleurotus sajor-caju to degrade the aromatic pollutants 2,4-dichorophenol (2,4-DCP) and benzo(a)pyrene [B(a)P] in liquid culture and microcosm (using wheat straw as growth substrate and sea sand as a xenobiotic carrier) was investigated by HPLC and ¹⁴CO₂ release from labeled pollutants. We found that 100 μM 2,4-DCP was very quickly transformed by the four fungi, disappearing 24 h after its addition to the liquid cultures. However, a 2-week incubation period was required to transform 100 μM B(a)P up to 75% by P. eryngii and P. pulmonarius. Whereas the fungi were able to begin degradation of the two pollutants with high transformation rates, their complete degradation (mineralization) rates were very low. Mineralization of B(a)P in liquid cultures was only observed with P. eryngii and P. pulmonarius, although the four Pleurotus species studied were able to mineralize this compound in solid state fermentation (SSF). The ligninolytic enzymes laccase and versatile peroxidase (VP), together with aryl-alcohol oxidase (AAO) providing extracellular H₂O₂, were found in liquid cultures. Except AAO, these enzymes were also detected in SSF experiments. In order to investigate the role of ligninolytic enzymes in the process, their action on both pollutants (50 μM) was studied in vitro in the absence and presence of redox mediators. As observed with the fungal cultures, 2,4-DCP was oxidized faster than B(a)P by both laccase (60% transformation after 6 h) and VP (100% transformation after 1 h). Moreover, laccase oxidation was strongly increased (up to 90% transformation after 3 h), by the presence of the mediators 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) or 1-hydroxybenzotriazole (HBT). In the case of B(a)P, the presence of ABTS or HBT was strictly required for oxidation by laccase (25% transformation after 8 h). Degradation of B(a)P was also observed in reactions with VP (40% transformation after 6 h). The results obtained suggest that Pleurotus species can be used in applications focused to the degradation of aromatic pollutants using wheat straw as a growth substrate, and provide the first evidence on the direct transformation of recalcitrant aromatic pollutants by VP.     

Formation of protein-oligosaccharide conjugates by laccase and tyrosinase

Proteins and certain carbohydrates contain phenolic moieties, which are potential sites for modification of the function of the biopolymers. In this study, the capability of two different fungal oxidative enzymes, laccase from Trametes hirsuta (ThL) and tyrosinase from Trichoderma reesei (TrT), to catalyze formation of hetero-cross-linking between tyrosine side chains of alpha-casein and phenolic acids of hydrolyzed oat spelt xylan (hOSX) was studied. Formation of reaction products was followed by size exclusion chromatography (SEC), fluorescence spectroscopy, and SDS-PAGE, using specific staining methods for proteins and protein-carbohydrate conjugates. ThL and TrT were observed to differ significantly in their ability to catalyze the formation of protein-carbohydrate conjugates or the linking of the small molecular weight phenolic compounds to alpha-casein. The efficiency of these enzymes to directly cross-link protein also differed notably. TrT was able to cross-link alpha-casein more efficiently than ThL. ThL-catalyzed casein cross-linking was significantly enhanced by ferulic acid, p-coumaric acid, and also hOSX. The main reaction products by ThL appeared to be phenolic acid-bridged alpha-caseins. Indications of hetero-cross-link formation between alpha-casein and hOSX by both oxidative enzymes could be visualized by glycoprotein-specific staining in the SDS-PAGE analysis, although ThL was observed to be more effective in the heteroconjugate formation than TrT.     

Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change

(+)-catechin was separately incubated with furfural or with 5-(hydroxymethyl)furfural, and the formation of new oligomeric bridged compounds having flavanol units linked by furfuryl or 5-hydroxymethylfurfuryl groups was observed. LC/ESI-MS analyses detected four dimeric adducts along with intermediate adducts in each solution, and reaction was faster with furfural than with hydroxymethylfurfural. In addition, new compounds exhibiting the same UV--visible spectra as xanthylium salts with absorption maxima around 440 nm were also detected. When malvidin 3-O-glucoside or cyanidin 3-O-glucoside was added to the mixtures, new oligomeric colorless and colored pigments involving both (+)-catechin and anthocyanin moieties were detected, showing thus that the two polyphenols competed in the condensation process. Among the obtained colored pigment adducts, two dimeric compounds in which the flavanol was bridged to the anthocyanin were observed. Their UV-visible spectra were similar to the spectrum of malvidin 3-O-glucoside, but their maximum in the visible region was bathochromically shifted.     

Isomeric influence on the oxidative coloration of phenolic compounds in a model white wine: comparison of (+)-catechin and (-)-epicatechin

The reactions of (+)-catechin and (-)-epicatechin with glyoxylic acid were studied in a model white wine solution. When the reactions were performed in darkness at 45 degrees C, the (-)-epicatechin concentration decreased more rapidly than that of (+)-catechin, and the (-)-epicatechin sample had twice the 440 nm absorbance of the (+)-catechin sample after the 14 day incubation period. The main pigments generated were identified as xanthylium cation pigments regardless of the isomeric character of the phenolic compound. Using a combination of absorbance and ion current data, the xanthylium cation pigments generated from (-)-epicatechin were found to have combined molar absorptivity coefficients 1.8 times that of the xanthylium cation pigments generated from (+)-catechin. The implication of these results on the development of an index of white wine oxidation susceptibility is discussed.     

Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin,and (+)-catechin on alpha-tocopherol in homogeneous solutions of peroxidating methyl linoleate

Antioxidant interactions between flavonoids and alpha-tocopherol have been demonstrated by oximetry (oxygen concentration measured by ESR signal line width). In tert-butyl alcohol, a solvent in which flavonoids are weak retarders of peroxidation of methyl linoleate when initiated by alpha,alpha'-azoisobutyronitrile, quercetin and (-)-epicatechin were found to act synergistically with the chain-breaking antioxidant alpha-tocopherol. In chlorobenzene, a solvent in which flavonoids are chain-breaking antioxidants, quercetin and (+)-catechin each regenerated alpha-tocopherol, resulting in a co-antioxidant effect. The stoichiometric factor of the flavonoids as chain-breaking antioxidants in 1:1 mixtures with alpha-tocopherol was measured to be close to 1 for quercetin and slightly smaller for the catechins. The apparent inhibition rate constant, k(inh), for the mixture quercetin/alpha-tocopherol was measured to be 4.1 x 10(5) and 2.6 x 10(6) M(-1) s(-1) in tert-butyl alcohol and chlorobenzene, respectively, at 50 degrees C. A k(inh) of 4.4 x 10(5) M(-1) s(-1) was measured for (+)-catechin alone in chlorobenzene at 50 degrees C.     

Retention and extractability of phenol,cresol, and dichlorophenol exposed to two surface soils in the presence of horseradish peroxidase enzyme

The retention of phenol, o-cresol, 2,4-dichlorophenol (DCP), and their peroxidase-catalyzed polymerization products was evaluated on two surface soils. The extractability of the parent solutes and their polymerization products was also investigated. (14)C-Labeled radioisotopes were used to quantify the contaminant retained on soil as water-extractable, methanol-extractable, humic/fulvic (HA/FA) acid-bound, and soil/humin bound. Between 2 and 20% of the solute retained on soil after a 7-day contact period remained bound to the HA/FA and soil/humin components in unamended soils; in the presence of peroxidase this amount was as high as 40-75%. The alkali-extractable HA/FA component contained the largest fraction of radioactivity in peroxidase-amended soils. Whereas the soil organic matter content was the predominant factor controlling the extent of sorption of the parent phenols, the clay content and particle surface area appeared to contribute to the retention of the polymerization products. High molecular weight oligomers produced during peroxidase-mediated polymerization of phenols associate strongly with soil components and are likely incorporated into the soil organic matter via oxidative coupling reactions.     

Interaction of horseradish peroxidase with montmorillonite homoionic to Na+ and Ca2+: effects on enzymatic activity and microbial degradation

The adsorption, desorption, catalytic activity, and susceptibility to microbial degradation of the enzyme horseradish peroxidase (HRP E.C. 1.11.1.7), on Wyoming montmorillonite (M) homoionic to Na⁺ or Ca²⁺ were investigated. Adsorption at equilibrium was reached after 1 h of contact between the clay and HRP. The adsorption isotherms were of the L type and fitted the Freundlich equation on M-Na and the Langmuir equation on M-Ca. Adsorption was greater on M-Na than on M-Ca and was maximal at pH 3.0, i.e., below the isoelectric point (pI=pH 9) of the protein. Only 10–25% of HRP was desorbed from the equilibrium M-Na-HRP complexes, whereas 20–30% was desorbed from the equilibrium M-Ca-HRP complexes with 4–7 washes with double distilled water. HRP partially penetrated the interlayers of M-Na and M-Ca, but complete intercalation was observed only at pH 3. The enzymatic activity of HRP measured immediately after the preparation of the complexes at all concentrations was greatly reduced when bound on M-Na (about 90%), regardless of the loading of HRP. The reduction in activity of M-Ca-HRP was related to the amount of bound protein (no reduction for the highest and 60% for the lowest amount bound). After 24 h, pure HRP in dilute solution lost about 10% of its catalytic activity daily, whereas when bound on M-Ca, a greater reduction was observed (about 30% for the highest and 60% for the lowest amount bound). FT-IR analyses indicated only small changes in the secondary structure of HRP as a result of binding on the clays. Electronic absorption spectra in the UV region of bound HRP did not show the typical ‘red-shift’ of the Soret band that usually results from binding of HRP with its substrate. Consequently, the reduction in the activity of bound HRP was probably the result of the inaccessibility and/or of modifications of the active center of HRP for its substrate. The availability of HRP bound on M-Na as a source of carbon and/or nitrogen for soil microorganisms was reduced by 90% in comparison with the free enzyme.     

真菌漆酶氧化蒽的影响因子及其产物毒性研究

The transformation profiles of polycyclic aromatic hydrocarbons （PAHs） by pure laccases from Trametes versicolor and Pycnoporus sanguineus, and the optimal reaction conditions （acetonitrile concentration, pH, temperature and incubation time） were determined. Anthracene was the most transformable PAH by both laccases, followed by benzo[a]pyrene, and benzo[a]anthracene. Laccase-mediator system （LMS） could not only improve the PAH oxidation but also extend the substrate types compared to laccase alone. 5e/0 or 10~ （v/v） of acetonitrile concentration, pH 4, temperature of 40 ~C, and incubation time of 24 h were most favorable for anthracene oxidation by laccase from T. versicolor or P. sanguineus. The gas chromatography-mass spectrometry analysis indicated that 9,10- anthraquinone was the main product of anthracene transformed by laccase from T. versicolor. Microtox test results showed that both anthracene and its laccase-transformation products were not acute toxic compounds, suggesting that laccase-treatment of anthracene would not increase the acute toxicity of contaminated site.