The hidden face of food phenolic composition

Tarascou, Isabelle; Souquet, Jean‐Marc; Mazauric, Jean-Paul; Carrillo, Stéphanie; Lambers, Hans; Canon, Francis; Fulcrand, Hélène; Cheynier, Véronique

doi:10.1016/j.abb.2010.03.018

Cited by 77 publications

(66 citation statements)

References 62 publications

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“…In some cases, only peak broadening occurs, whereas in many cases, a group of higher oligomeric PAs occurs as a Bhump^at the end of the chromatographic run. Tarascou et al [21] proved that high polymerized polyphenols eluting as a hump at the end of the chromatographic profiles. Kuhnert [21] stated that a chromatographic hump is generally a consequence of a complex mixture containing a too large number of compounds to be chromatographically resolved.…”

Section: Resultsmentioning

confidence: 98%

Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography

Pedan

Fischer

Rohn³

2016

Anal Bioanal Chem

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Cocoa beans contain secondary metabolites ranging from simple alkaloids to complex polyphenols with most of them believed to possess significant health benefits. The increasing interest in these health effects has prompted the need to develop techniques for their extraction, fractionation, separation, and analysis. This work provides an update on analytical procedures with a focus on establishing a gentle extraction technique. Cocoa beans were finely ground to an average particle size of <100 μm, defatted at 20 °C using n-hexane, and extracted three times with 50 % aqueous acetone at 50 °C. Determination of the total phenolic content was done using the Folin-Ciocalteu assay, the concentration of individual polyphenols was analyzed by electrospray ionization high performance liquid chromatography-mass spectrometry (ESI-HPLC/MS). Fractions of bioactive compounds were separated by combining sequential centrifugal partition chromatography (SCPC) and gel permeation column chromatography using Sephadex LH-20. For SCPC, a two-phase solvent system consisting of ethyl acetate/n-butanol/water (4:1:5, v/v/v) was successfully applied for the separation of theobromine, caffeine, and representatives of the two main phenolic compound classes flavan-3-ols and flavonols. Gel permeation chromatography on Sephadex LH-20 using a stepwise elution sequence with aqueous acetone has been shown for effectively separating individual flavan-3-ols. Separation was obtained for (-)-epicatechin, proanthocyanidin dimer B2, trimer C1, and tetramer cinnamtannin A2. The purity of alkaloids and phenolic compounds was determined by HPLC analysis and their chemical identity was confirmed by mass spectrometry.

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Section: Resultsmentioning

confidence: 98%

Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography

Pedan

Fischer

Rohn³

2016

Anal Bioanal Chem

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“…The monomers of PACs can be linked by one or two intermolecular bonds denoted B-type or A-type linkages, respectively (17). Although, the compositions of tannins in plants can differ substantially (33), cranberry fruit contains predominantly PACs with A-type linkages, while other natural products (such as green tea and grape) have a larger proportion of PACs with B-type linkages (29). The significance of the linkage type has been emphasized by Howell and colleagues who reported that only PACs containing A-type linkages, and not B-type linkages, exhibited antiadherence properties against Escherichia coli (18).…”

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confidence: 99%

The Swarming Motility of Pseudomonas aeruginosa Is Blocked by Cranberry Proanthocyanidins and Other Tannin-Containing Materials

O'May

Tufenkji

2011

Appl Environ Microbiol

226

174

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Bacterial motility plays a key role in the colonization of surfaces by bacteria and the subsequent formation of resistant communities of bacteria called biofilms. Derivatives of cranberry fruit, predominantly condensed tannins called proanthocyanidins (PACs) have been reported to interfere with bacterial adhesion, but the effects of PACs and other tannins on bacterial motilities remain largely unknown. In this study, we investigated whether cranberry PAC (CPAC) and the hydrolyzable tannin in pomegranate (PG; punicalagin) affected the levels of motilities exhibited by the bacterium Pseudomonas aeruginosa. This bacterium utilizes flagellummediated swimming motility to approach a surface, attaches, and then further spreads via the surfaceassociated motilities designated swarming and twitching, mediated by multiple flagella and type IV pili, respectively. Under the conditions tested, both CPAC and PG completely blocked swarming motility but did not block swimming or twitching motilities. Other cranberry-containing materials and extracts of green tea (also rich in tannins) were also able to block or impair swarming motility. Moreover, swarming bacteria were repelled by filter paper discs impregnated with many tannin-containing materials. Growth experiments demonstrated that the majority of these compounds did not impair bacterial growth. When CPAC-or PGcontaining medium was supplemented with surfactant (rhamnolipid), swarming motility was partially restored, suggesting that the effective tannins are in part acting by a rhamnolipid-related mechanism. Further support for this theory was provided by demonstrating that the agar surrounding tannin-induced nonswarming bacteria was considerably less hydrophilic than the agar area surrounding swarming bacteria. This is the first study to show that natural compounds containing tannins are able to block P. aeruginosa swarming motility and that swarming bacteria are repelled by such compounds.

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“…Notably, once ingested, the polyphenolic molecules undergo the extensive metabolism that reduces their antioxidant activity and leads to the presence within the circulation of a mixture of compounds whose bioactivity in the systemic circulation must be demonstrated. (Sies 2010, Hollman et al 2011, Tarascou et al 2010, Carlsen et al 2010, Del Rio et al 2010. Foods which are produced for human nutrition have significant consequences for both the environment and health of a given population (Sáez-Almendros et al 2013) and, in turn, the environment may handle food choices and affect eating habit (Baroni et al 2007).…”

Section: The Mediterranean Diet: Current Concernsmentioning

confidence: 99%

Mediterranean Diet and Health Promotion: evidence and current concerns

Ciancarelli

Massimo

Amicis

et al. 2017

MRAJ

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The Mediterranean diet (MD) is a dietary pattern described by Ancel B. Keys in the 1950s as a typical dietary habit of some populations bordering the Mediterranean sea in the south of Europe characterized by frugal living style. Findings of the Seven Country Study showed that people faced in the Mediterranean area had a reduced incidence of cardiovascular and metabolic disease, cancer and age-related diseases. The mechanisms through which the MD exerts its health benefit and prevents the onset of several diseases are not completely clarified because of various and complex aspects. Several studies suggest that the claimed benefits of the MD dietary pattern is mainly linked to decreased inflammation and oxidative stress, strongly related to each other and involved in many chronic diseases. The high content of compounds with antioxidant and anti-inflammatory activity present in most foods of the MD pattern has been considered effective for the improvement of many functions and parameters, therefore useful for the maintenance of the health status and the prevention of many chronic diseases. However, the extensive metabolism to which antioxidant compounds are subjected, once ingested with foods, reduces their antioxidant activity within the systemic circulation and tissues and their concentrations are very low in comparison with endogenous antioxidants. Foods produced for human nutrition have significant consequences for both the environment and the health of a specific population, and, in turn, the environment may address food choices and affect eating habit. The MD is a sustainable diet model that presents a very low environmental footprint, promotes the bio-diversity and protects human health and well-being. However, we must not ignore the planet changes and global environmental aspects that might convert the MD into a theoretical eating model far away from that described by Keys.

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The hidden face of food phenolic composition

Cited by 77 publications

References 62 publications

Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography

Extraction of cocoa proanthocyanidins and their fractionation by sequential centrifugal partition chromatography and gel permeation chromatography

The Swarming Motility of Pseudomonas aeruginosa Is Blocked by Cranberry Proanthocyanidins and Other Tannin-Containing Materials

Mediterranean Diet and Health Promotion: evidence and current concerns

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