Antityrosinase and antimicrobial activities of furfuryl alcohol, furfural and furoic acid

Chai, Wei-Ming; Liu, Xuan; Hu, Yonghua; Feng, H. Amy; Jia, Yu-Long; Guo, Yun-Ji; Zhou, Hantao; Chen, Qing‐Xi

doi:10.1016/j.ijbiomac.2013.02.019

Cited by 70 publications

(34 citation statements)

References 24 publications

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“…The tremendous improvement of the A-PHL was due to its low concentration of furfural (as shown in Table S1), which was achieved by PS-DVB treatment. According to the research of Chai et al(2013) [42], the inhibition by furfural toward whole-cell catalysis of G. oxydans can be avoided by implementation of furfural removal. Our observations support this previous nding.…”

Section: Results Inmentioning

confidence: 99%

Improving the fermentability of pre-hydrolysis liquor to produce ethanol and xylonic acid by removing fermentation inhibitors using polystyrene divinylbenzene resin

Huang

Lin

Shi

et al. 2020

Preprint

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Background The existences of soluble lignin, furfural and HMF in industrial pre-hydrolysis liquor (PHL) can inhibit its bioconversion into bioethanol and other bio-chemicals. Although various technologies have been carried out to remove these inhibitors, a undesirable sugars removal is also happened during the process. Hence, polystyrene divinylbenzene (PS-DVB) resin was used as adsorptive material to simultaneously remove fermentation inhibitors while retain sugars with higher yield for improving the fermentability of PHL after acid-hydrolysis (A-PHL) treatment. The fermentability of treated PHL was evaluated by the bioconversion into ethanol and xylosic acid (XA). Results Results showed that an highest xylose concentration (101.1 g/L) in PHL could be obtained by acid-hydrolysis at 100 oC for 80 min with 4% acid, while concentration of fermentation inhibitors (furfural, HMF and lignin) could also be significantly improved. After treating, not only 97% of lignin, 92% of furfural, and 97% of HMF were removed from solution, but also 96% of xylose was retained for subsequent fermentation. With resin treatment, the fermentability of A-PHL could be improved by 162–282% for ethanol production from A-PHL with 30–50 g/L xylose and by 18–828% for XA production from A-PHL with 90–150 g/L xylose. Conclusions These results confirmed that PS-DVB resin can remove inhibitors from PHL before producing value-added products by bioconversion. In addition, the work will ideally provide a concept by which pulping facilities could go about producing value-added chemicals from existing waste streams.

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Section: Results Inmentioning

confidence: 99%

Improving the fermentability of pre-hydrolysis liquor to produce ethanol and xylonic acid by removing fermentation inhibitors using polystyrene divinylbenzene resin

Huang

Lin

Shi

et al. 2020

Preprint

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“…Also, some melanoidins could be bound to the protease of bacteria to inhibit them . It was reported that furan and its derivatives could be used as antibacterial substances in clinical treatment . Furthermore, the furfural in honey could inhibit several types of pathogenic bacteria: Pseudomonas aeruginosa , E. coli , S. aureus and B. subtilis …”

Section: Resultsmentioning

confidence: 99%

Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

Bakry

Xiong

et al. 2018

J Sci Food Agric

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BACKGROUND: A decreasing freshness occurrs in Ctenopharyngodon (C.) idellus during post-mortem storage. In the present study, chitosan-glucose Maillard reaction products (CG-MRPs) were prepared by heating chitosan and glucose at different reaction temperatures and then used for preserving the freshness and quality of C. idellus fillets during cold storage (4 ∘ C). RESULTS: High temperature enhanced the chitosan-glucose Maillard reaction and promoted the accumulation of melanoidins and intermediate compounds. The reducing power of CG-MRPs increased with an increasing reaction temperature. CG-MRPs inhibited the microbial growth rate and retarded the oxidation of proteins, lipids and nucleotides in C. idellus fillets by suppressing total bacterial count, total volatile basic nitrogen, thiobarbituric acid reactive substances and K values during cold storage. Furthermore, CG-MRPs prolonged shelf-life. The fillets treated with the CG-MRPs prepared at 120 ∘ C showed an especially longer shelf-life (7 days). The preservative effect of CG-MRPs on fillets was the result of antibacterial components (melanoidins, reductone and furfural) in CG-MRPs and a reducing power against the oxidative degradation of proteins, nucleotides and lipids in C. idellus fillets.CONCLUSION: The present study demonstrates that, for C. idellus fillets, treatment with CG-MRPs prepared at 120 ∘ C for 40 min could be a feasible approach for maintaining the freshness of C. idellus fillets and prolonging shelf-life during cold storage.

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“…The fruit essential oil of S. pinnata from Egypt had antibacterial potential, but showed no activity against A. fumigatus and C. albicans [25], while our study demonstrated strong activity against these two fungi by the essential oil from the fruit peel. This antimicrobial activity might be due to the high content of furfural, α-terpineol, and γ-terpineol, which could inhibit the proliferation of Salmonella bacteria and Bacillus subtilis [37], have showed a positive effect on the reduction of microbes in a room [38], have antifungal potential against one of the main postharvest pathogens in citrus, Geotrichum citri-aurantii [39], and have been reported to have antimicrobial activity against Streptococcus mutans, Propionibacterium acnes, Proteus vulgaris, Saccharomyces cerevisiae, Candida utilis, and Pityrosporum ovale with MICs arranging from 50 to 800 µg/mL, respectively [40]. Furthermore, this result matched the traditional use of S. pinnata as an indigenous remedy for diarrhea, digestive disorders, and whooping cough, which might be caused by Staphylococcus aureus [41] and A. fumigatus [42].…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Chemical Composition and the Cytotoxic, Antimicrobial, and Anti-Inflammatory Activities of the Fruit Peel Essential Oil from Spondias pinnata (Anacardiaceae) in Xishuangbanna, Southwest China

Yang²,

Song

et al. 2020

Molecules

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Spondias pinnata (Linn. f.) Kurz (Anacardiaceae) is widely distributed in tropical Asia, where it is commonly used as a vegetable and fruit, and is attracting increasing research attention. In this study, we investigated the chemical composition and the cytotoxic, antimicrobial, and anti-inflammatory activities of the fruit peel essential oil of S. pinnata (EOSP), which has been consumed as a medicine and condiment in Xishuangbanna, southwest China. A total of 40 components were identified by Gas Chromatography/Mass spectrometry (GC-MS), representing 95.19% of the EOSP, with furfural (17.14%), α-terpineol (13.09%), and ethyl benzoate (9.05%) as the main constituents. EOSP has moderate cytotoxic activity against five cancer cells and obvious antimicrobial activity against five pathogenic strains. In particular, EOSP (Minimal Inhibitory and Fungicidal Concentration, MIC and MFC, 16-32 µg/mL) showed a 32-times higher inhibition effect against Aspergillus fumigatus than the positive control Tigecycline (MIC and MBC 512-1024 µg/mL). EOSP also showed strong anti-inflammatory activity by significantly inhibiting nitric oxide (NO) production induced by lipopolysaccharide (LPS) in RAW 264.7 cell lines at 0.08% , with no effect on cell viability. These bioactivities of S. pinnata fruit peel validate its traditional uses and suggest that it could be a new source of natural antimicrobial and anti-inflammatory agents for food or medical industries.

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Antityrosinase and antimicrobial activities of furfuryl alcohol, furfural and furoic acid

Cited by 70 publications

References 24 publications

Improving the fermentability of pre-hydrolysis liquor to produce ethanol and xylonic acid by removing fermentation inhibitors using polystyrene divinylbenzene resin

Improving the fermentability of pre-hydrolysis liquor to produce ethanol and xylonic acid by removing fermentation inhibitors using polystyrene divinylbenzene resin

Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage

Chemical Composition and the Cytotoxic, Antimicrobial, and Anti-Inflammatory Activities of the Fruit Peel Essential Oil from Spondias pinnata (Anacardiaceae) in Xishuangbanna, Southwest China

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