Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development

Xie, Chong; Wang, Kai; Liu, Xuwei; Liu, Guang; Hu, Zhuoyan; Zhao, Lei

doi:10.1016/j.foodchem.2022.134855

Cited by 4 publications

(5 citation statements)

References 37 publications

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“…A-type procyanidins are abundant in litchi fruitlets and can exist at high levels stably. The content of A-type procyanidins in the fruitlets of different varieties of litchi accounted for more than 60% of the total procyanidins, which is about 1.5-3.6 times of that of the pericarp content of mature fruits (Xie et al, 2023). Zhou et al (2011) showed that the PPAs in both litchi pericarp and stone were dominated by epicatechin as the main monomeric unit, and A-type procyanidins were predominant.…”

Section: Litchimentioning

confidence: 96%

“…Inflammation is the host's defense response to tissue damage or infection caused by various stimuli, such as chemicals, physical trauma, and infectious agents (Mbaoji et al., 2020). At present, the anti‐inflammatory effects of natural A‐type PAs have been widely reported (Galarraga‐Vinueza et al., 2020; La et al., 2010; Xie et al., 2023). For the treatment of periodontitis, A‐type PAs in cranberry have been shown to inhibit biofilm formation and adhesion of major periodontal pathogens, such as Porphyromonas gingivalis ( P. gingivalis ), to reduce the virulence of P. gingivalis and to enhance epithelial barrier integrity (La et al., 2010).…”

Section: Bioactive Properties Of A‐type Pasmentioning

confidence: 99%

“…A‐type procyanidins are abundant in litchi fruitlets and can exist at high levels stably. The content of A‐type procyanidins in the fruitlets of different varieties of litchi accounted for more than 60% of the total procyanidins, which is about 1.5–3.6 times of that of the pericarp content of mature fruits (Xie et al., 2023). Zhou et al.…”

Section: Food Sources Of A‐type Pasmentioning

confidence: 99%

“…Further, studies have shown that litchi fruitlet extract rich in A‐type procyanidins has excellent anti‐inflammatory activity. A‐type procyanidin trimers were significantly correlated with anti‐inflammatory activity, indicating that A‐type trimers may have higher anti‐inflammatory activity (Xie et al., 2023). Procyanidin A2 protects cells from inflammation and oxidative damage by targeting the NF‐κB, MAPK, and Nrf2 pathways in RAW264.7 cells.…”

Section: Bioactive Properties Of A‐type Pasmentioning

confidence: 99%

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A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

Zeng,

Zhao,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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A‐type proanthocyanidins (PAs) are a subgroup of PAs that differ from B‐type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C–O–C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A‐type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A‐type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α‐type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A‐type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A‐type PAs, remain obstacles to their further applications. A‐type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed.

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Section: Litchimentioning

confidence: 96%

Section: Bioactive Properties Of A‐type Pasmentioning

confidence: 99%

Section: Food Sources Of A‐type Pasmentioning

confidence: 99%

Section: Bioactive Properties Of A‐type Pasmentioning

confidence: 99%

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A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

Zeng,

Zhao,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

Self Cite

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“…A-type proanthocyanidins are found rarely in nature compared to the B-type. It is detected in fruits (such as avocados, plums, cranberries, and peanuts) and herbs such as curry leaves and cinnamon as well ( Xie et al, 2023 ). Traces of B-type proanthocyanidins can be observed in fruits such as banana, cocoa, grapes, and apricot, cereals and millets for example, sorghum and barley, and nuts such as almonds, etc.…”

Section: Chemistry Of Non-extractable Polyphenolsmentioning

confidence: 99%

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

et al. 2023

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Maclura tinctoria (L.) D. Don ex Steud. (Moraceae): a review of the advances in ethnobotanical knowledge, phytochemical composition, and pharmacological potential

Quintero-Rincón,

Pájaro-González,

Diaz-Castillo

2024

ADV TRADIT MED (ADTM)

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Maclura tinctoria (Moraceae), commonly known as dinde, is a lactescent tree of significant economic importance with extensive ethnomedicinal and ethnobotanical applications. Among native populations in the Neotropics, dinde is used to address diverse forms of inflammatory arthritis, along with ailments stemming from viral, bacterial, or fungal origins. Its efficacy stands out notably in the treatment of conditions affecting the buccal cavity, respiratory tract, and venereal infections. These medicinal attributes have spurred investigations into their potential for developing nutraceuticals and pharmacological agents. Also, dinde has a commercial appeal intertwined with the remarkable qualities of its wood, which include the resistance to moisture and termites. This review consolidates information encompassing peer-reviewed articles from major scientific databases such as Science Direct, Scopus, Springer, PubMed, and Google Scholar. The review spans fifty-four phytocompounds, characterized by remarkable structural complexity and identified from the year 2000 onward. These compounds are categorized into flavones, isoflavones, flavonols, flavanols, flavanones, chalcones, and xanthones, where a significant portion exhibiting glycosylation or prenylation. Additionally, phenolic acids and condensed tannins contribute to the chemical diversity of this species. This comprehensive review offers updated insights into the potential bioactivity of chemical constituents identified in this plant, elucidating findings derived from different studies employing both in vitro and in vivo assays. Graphical abstract

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Characterization and bioactivity of A-type procyanidins from litchi fruitlets at different degrees of development

Cited by 4 publications

References 37 publications

A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

The synergistic ramification of insoluble dietary fiber and associated non-extractable polyphenols on gut microbial population escorting alleviation of lifestyle diseases

Maclura tinctoria (L.) D. Don ex Steud. (Moraceae): a review of the advances in ethnobotanical knowledge, phytochemical composition, and pharmacological potential

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