Thiol modification by bioactivated polyphenols and its potential role in skin inflammation

Nakamura, Yoshimasa; Ishii, Takeshi; Abe, Naomi; Murata, Yoshiyuki

doi:10.1080/09168451.2014.905190

Cited by 6 publications

(9 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bioactivation to chemically reactive species is usually dependent on oxidative phase II biotransformation which is performed principally by cytochrome P-450 (CYP) enzymes. However, a non-specific CYP inhibitor SKF525A, even up to a dose of 20 mmol, did not counteract a PCA-induced modifying effect on inflammatory responses in mouse skin (Nakamura et al 2014). Drug bioactivation can also be catalyzed by non-CYP enzymes such as those found in neutrophils.…”

Section: -4 Discussionmentioning

confidence: 93%

“…Addition of tyrosinase to PCA-treated cells also reduced GSH level to 72% of control (P < 0.001). In addition, PCA alone did not directly react with GSH whereas addition of tyrosinase resulted in formation a PCA-GSH adduct (Nakamura et al 2014).…”

Section: -3e Cytotoxic Effect Of Pca In Cultured Cells De-mentioning

confidence: 99%

“…Section 4 (Nakamura et al 2014) tries to encompass the scope of toxic phenomena from PCA to other polyphenolic compounds. This study evaluated the tyrosinase-dependent modifying effect of several simple phenolic compounds on GSH and discussed the structure-activity relationship.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Plant Polyphenols as a Double-Edged Sword in Health Promotion: Lessons from the Experimental Models Using Simple Phenolic Acids

Nakamura¹

2016

AGri-Biosci. Monogr. (AGBM)

Self Cite

View full text Add to dashboard Cite

erized molecules such as tannins are reportedly identified. Phenolic acids include caffeic acid, vanillic acid, and coumaric acid, that account for approximately onethird of the total dietary intake of polyphenols. Flavonoids, account for the remaining two-thirds of polyphenol intake, can be further subdivided into 13 classes, including flavones, flavanones, flavonols, isoflavones, catechins (flavanols), anthocyanins and proanthocyanidins, with more than 5,000 identified compounds. Epidemiological studies have supported the hypothesis that high dietary intake of polyphenols is associated with decreased risk of a range of diseases including cardiovascular disease, cancer and neurodegenerative diseases (Fraga 2007;Martin and Appel 2010). Since the French paradox was described two decades ago (Renaud and Lorgeril 1992), several Abstract Polyphenols in foods possess potential to exhibit various beneficial effects in health promotion. Although polyphenols are well known to have antioxidant properties, a wealth of data suggests that most of the relevant mechanisms of disease prevention by polyphenols are not mainly related to their antioxidant properties. The protective function of phenolic compounds, which can be metabolically converted into electrophiles, might be ascribed to the induction of the cytoprotective responses against oxidative stress or toxic chemicals. Based on compelling evidence regarding the beneficial potential of polyphenols, various polyphenol-rich dietary supplements are being developed for public use. It is recently becoming apparent that commonly used dietary compounds can exert deleterious effects at pharmacological (supraphysiological) doses. Moreover, some human intervention trials showed not only failure to protect by polyphenols but accelerated development of chronic diseases in susceptible subjects. Thus, the present monograph tries to provide experimental evidence supporting the idea that optimal polyphenol supplementation can confer beneficial effects but high doses elicit adverse effects in an electrophilic reaction-dependent manner, thereby establishing a double-edge sword in health promotion. Current knowledge of polyphenols as phase II inducers is also discussed, with consideration of the metabolic activation, binding targets and factors influencing the biological activities of polyphenols. In addition, this monograph attempts to provide a brief perspective on the beneficial and harmful effects of food polyphenols. Fig. 1. The major reactions of a catechol type-polyphenol; antioxidant, pro-oxidant, and electrophilic conjugation reactions. Reprinted from Bioscience, Biotechnology and Bioscience, 74(2), Nakamura and Miyoshi, Electrophiles in foods: the current status of isothiocyanates and their chemical biology, 242-255, Fig. 2. Conceptual illustration of electrophile and nucleophile. Reprinted from Bioscience, Biotechnology and Bioscience, 74(2), Nakamura and Miyoshi, Electrophiles in foods: the current status of isothiocyanates and their chemical biology, 242-255,

show abstract

Section: -4 Discussionmentioning

confidence: 93%

Section: -3e Cytotoxic Effect Of Pca In Cultured Cells De-mentioning

confidence: 99%

See 1 more Smart Citation

Plant Polyphenols as a Double-Edged Sword in Health Promotion: Lessons from the Experimental Models Using Simple Phenolic Acids

Nakamura¹

2016

AGri-Biosci. Monogr. (AGBM)

Self Cite

View full text Add to dashboard Cite

show abstract

“…It is plausible that tyrosine is a mediator in the tyrosinase‐catalysed oxidation of sulphydryl groups in cysteine and glutathione. Bioactive phenols, which are substrates for tyrosinase diphenolase activity, were also suggested to cause glutathione oxidation in the presence of tyrosinase (Nakamura et al , ). This was supported by the observed reduction in glutathione levels.…”

Section: Resultsmentioning

confidence: 99%

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Manhivi

Amonsou

2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

Gluten-free bread remains of poor quality despite efforts to amend gluten-free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7-39.4% decrease in doughfree amine, and a 16.8-46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g À1 flour. Transglutaminase treatment decreased the dough-free amino groups by 10-38.1% as activity was increased from 0 to 2 U g À1 flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G 0 and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing. Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al. 2400 Enzymatic cross-linking of amadumbe flour V.E. Manhivi et al.

show abstract

“…All these formations are primarily associated with the induction of multiple biological responses associated with the activation of nuclear transcription factor kappa B (NF‐kappaB) and AP‐1 transcription factors, which regulate secretion of pro‐inflammatory cytokines, tumour necrosis factor alpha (TNF‐α), interleukin (IL‐1, IL‐6, IL‐8), thereby inducing skin inflammation. One of the main functions of polyphenols in the skin is the ability to inhibit pro‐inflammatory cytokines and enzymes activity, mainly iNOS (inducible nitric oxide synthase), NADPH oxidase (nicotinamide adenine dinucleotide phosphate‐oxidase) , COX‐1 (cyclooxygenase‐1), COX‐2 (cyclooxygenase‐2), 5‐LOX (arachidonate 5‐lipoxygenase) , 12‐LOX (12‐lipoxygenase), 15‐LOX (15‐lipoxygenase), phospholipase A2 (Yoon and Baek, ; Pastore et al , ; McClain and Watson, ; Nakamura et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Polyphenols on the Physiological Processes in the Skin

Ratz-Łyko

Arct

Majewski

et al. 2015

Phytotherapy Research

View full text Add to dashboard Cite

In the last decade antioxidants from a group of polyphenols have been proposed as one of the most effective functional ingredients of anti-ageing properties that counteract the effects of oxidative damage to the skin. It has been shown that the use of polyphenols affects skin protection and mitigates inflammatory conditions of the skin. Numerous studies have confirmed that polyphenols by neutralizing free radicals, antioxidant activity and by their ability to chelate ions of transition metals can effectively reduce the level of nonprotein inflammatory mediators. The biological activity of polyphenols in the skin is primarily determined by their physicochemical properties and the ability to overcome the epidermal barrier as they try to reach appropriate receptors. This study reviews literature on the effects of polyphenols relating to the physiological processes in the skin and role of the major plant polyphenols in cosmetology and dermatology.

show abstract

Thiol modification by bioactivated polyphenols and its potential role in skin inflammation

Cited by 6 publications

References 19 publications

Plant Polyphenols as a Double-Edged Sword in Health Promotion: Lessons from the Experimental Models Using Simple Phenolic Acids

Plant Polyphenols as a Double-Edged Sword in Health Promotion: Lessons from the Experimental Models Using Simple Phenolic Acids

Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe dough

Influence of Polyphenols on the Physiological Processes in the Skin

Contact Info

Product

Resources

About