No abstract

Epigenetics refers to heritable changes in gene expression and chromatin structure without change in a DNA sequence. Several epigenetic modifications and respective regulators have been reported. These include DNA methylation, chromatin remodeling, histone post-translational modifications, and non-coding RNAs. Emerging evidence has revealed that epigenetic dysregulations are involved in a wide range of diseases including cancers. Therefore, the reversible nature of epigenetic modifications concerning activation or inhibition of enzymes involved could be promising targets and useful tools for the elucidation of cellular and biological phenomena. In this review, emphasis is laid on natural products that inhibit DNA methyltransferases (DNMTs) and histone deacetylases (HDACs) making them promising candidates for the development of lead structures for anticancer-drugs targeting epigenetic modifications. However, most of the natural products targeting HDAC and/or DNMT lack isoform selectivity, which is important for determining their potential use as therapeutic agents. Nevertheless, the structures presented in this review offer the well-founded basis that screening and chemical modifications of natural products will in future provide not only leads to the identification of more specific inhibitors with fewer side effects, but also important features for the elucidation of HDAC and DNMT function with respect to cancer treatment.

No abstract

Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality of the end-products. In the present study, amino acids and polyphenol contents of slaty, violet and brown beans were evaluated. Free amino acids were derivatized from o-phthalaldehyde and detected with a fluorescence spectrophotometer coupled with a reverse phase HPLC system. Polyphenols were analysed at 280 nm by HPLC using a Photodiode Array Detector. Amino acids content in the violet beans were significantly higher (11,165 ± 4281 mg kg -1 fat free dry material, ffdm) than that of the slaty beans (4304.5 ± 1927.6 mg kg -1 ffdm), meanwhile there was no significant difference between violet and brown beans. Epicatechin, catechin, cyanidin-3-arabinoside and cyanidin-3-galactoside contents were significantly lower in violet and brown beans when compared to slaty beans. Our results have shown that a mixture of violet and brown beans is suitable to obtain polyphenols and amino acids in the development of cacao products.

The spatial location and timing of plant developmental events are largely regulated by the well balanced effects of auxin and cytokinin phytohormone interplay. Together with transport, localized metabolism regulates the concentration gradients of their bioactive forms, ultimately eliciting growth responses. In order to explore the dynamics of auxin and cytokinin metabolism during early seedling growth in Theobroma cacao (cacao), we have performed auxin and cytokinin metabolite profiling in hypocotyls and root developmental sections at different times by using ultra-high-performance liquid chromatography-electrospray tandem mass spectrometry (UHPLC-MS/MS). Our work provides quantitative characterization of auxin and cytokinin metabolites throughout early root and hypocotyl development and identifies common and distinctive features of auxin and cytokinin metabolism during cacao seedling development.