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Yuqing Dong - One of the best experts on this subject based on the ideXlab platform.
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Cranberry extract standardized for proanthocyanidins alleviates β amyloid peptide toxicity by improving proteostasis through hsf 1 in caenorhabditis elegans model of alzheimer s disease
Journals of Gerontology Series A-biological Sciences and Medical Sciences, 2016Co-Authors: Boping Ye, Yuqing DongAbstract:A growing body of evidence suggests that nutraceuticals with prolongevity properties may delay the onset of Alzheimer's disease (AD). We recently demonstrated that a proanthocyanidins-standardized Cranberry extract has properties that prolong life span and promote innate immunity in Caenorhabditis elegans In this article, we report that supplementation of this Cranberry extract delayed Aβ toxicity-triggered body paralysis in the C elegans AD model. Genetic analyses indicated that the Cranberry-mediated Aβ toxicity alleviation required heat shock transcription factor (HSF)-1 rather than DAF-16 and SKN-1. Moreover, Cranberry supplementation increased the transactivity of HSF-1 in an IIS-dependent manner. Further studies found that the Cranberry extract relies on HSF-1 to significantly enhance the solubility of proteins in aged worms, implying an improved proteostasis in AD worms. Considering that HSF-1 plays a pivotal role in maintaining proteostasis, our results suggest that Cranberry maintains the function of proteostasis through HSF-1, thereby protecting C elegans against Aβ toxicity. Together, our findings elucidated the mechanism whereby Cranberry attenuated Aβ toxicity in C elegans and stressed the significance of proteostasis in the prevention of age-related diseases from a practical point of view.
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Cranberry extract standardized for proanthocyanidins alleviates amyloid peptide toxicity by improving proteostasis through hsf-1 in caenorhabditis elegans model of Alzheimer's disease
Journals of Gerontology - Series A Biological Sciences and Medical Sciences, 2016Co-Authors: Hong Guo, Sige Zou, Boping Ye, Min Cao, Yuqing DongAbstract:A growing body of evidence suggests that nutraceuticals with prolongevity properties may delay the onset of Alzheimer’s disease (AD). We recently demonstrated that a proanthocyanidins- standardized Cranberry extract has properties that prolong life span and promote innate immunity in Caenorhabditis elegans. In this article, we report that supplementation of this Cranberry extract delayed Aβ toxicity-triggered body paralysis in the C elegans AD model. Genetic analyses indicated that the Cranberry-mediated Aβ toxicity alleviation required heat shock transcription factor (HSF)-1 rather than DAF-16 and SKN-1. Moreover, Cranberry supplementation increased the transactivity of HSF-1 in an IIS-dependent manner. Further studies found that the Cranberry extract relies on HSF-1 to significantly enhance the solubility of proteins in aged worms, implying an improved proteostasis in AD worms. Considering that HSF-1 plays a pivotal role in maintaining proteostasis, our results suggest that Cranberry maintains the function of proteostasis through HSF-1, thereby protecting C elegans against Aβ toxicity. Together, our findings elucidated the mechanism whereby Cranberry attenuated Aβ toxicity in C elegans and stressed the significance of proteostasis in the prevention of age-related diseases from a practical point of view.
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The longevity effect of Cranberry extract in Caenorhabditis elegans is modulated by daf-16 and osr-1
Age, 2013Co-Authors: Sujay Guha, Sige Zou, Ryan M. Kane, Anthony M. Savino, Min Cao, Yuqing DongAbstract:Nutraceuticals are known to have numerous health and disease preventing properties. Recent studies suggest that extracts containing Cranberry may have anti-aging benefits. However, little is known about whether and how Cranberry by itself promotes longevity and healthspan in any organism. Here we examined the effect of a Cranberry only extract on lifespan and healthspan in Caenorhabditis elegans. Supplementation of the diet with Cranberry extract (CBE) increased the lifespan in C. elegans in a concentration-dependent manner. Cranberry also increased tolerance of C. elegans to heat shock, but not to oxidative stress or ultraviolet irradiation. In addition, we tested the effect of Cranberry on brood size and motility and found that Cranberry did not influence these behaviors. Our mechanistic studies indicated that lifespan extension induced by CBE requires the insulin/IGF signaling pathway and DAF-16. We also found that Cranberry promotes longevity through osmotic stress resistant-1 (OSR-1) and one of its downstream effectors, UNC-43, but not through SEK-1, a component of the p38 MAP kinase pathway. However, SIR-2.1 and JNK signaling pathways are not required for Cranberry to promote longevity. Our findings suggest that Cranberry supplementation confers increased longevity and stress resistance in C. elegans through pathways modulated by daf-16 and osr-1. This study reveals the anti-aging property of widely consumed Cranberry and elucidates the underpinning mechanisms.
Amy B Howell - One of the best experts on this subject based on the ideXlab platform.
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comparison of isolated Cranberry vaccinium macrocarpon ait proanthocyanidins to catechin and procyanidins a2 and b2 for use as standards in the 4 dimethylamino cinnamaldehyde assay
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Rodrigo P Feliciano, Christian G. Krueger, Dhanansayan Shanmuganayagam, Michael P Shea, Amy B Howell, Jess D. ReedAbstract:The 4-(dimethylamino)cinnamaldehyde (DMAC) assay is currently used to quantify proanthocyanidin (PAC) content in Cranberry products. However, this method suffers from issues of accuracy and precision in the analysis and comparison of PAC levels across a broad range of Cranberry products. Current use of procyanidin A2 as a standard leads to an underestimation of PACs content in certain Cranberry products, especially those containing higher molecular weight PACs. To begin to address the issue of accuracy, a method for the production of a Cranberry PAC standard, derived from an extraction of Cranberry (c-PAC) press cake, was developed and evaluated. Use of the c-PAC standard to quantify PAC content in Cranberry samples resulted in values that were 2.2 times higher than those determined by procyanidin A2. Increased accuracy is critical for estimating PAC content in relationship to research on authenticity, efficacy, and bioactivity, especially in designing clinical trials for determination of putative health ...
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multi laboratory validation of a standard method for quantifying proanthocyanidins in Cranberry powders
Journal of the Science of Food and Agriculture, 2010Co-Authors: Ronald L Prior, Amy B Howell, Hongping Ji, Mark J Payne, Jess D. ReedAbstract:BACKGROUND: The objective of this study was to validate an improved 4-dimethylaminocinnamaldehyde (DMAC) colorimetric method using a commercially available standard (procyanidin A2), for the standard method for quantification of proanthocyanidins (PACs) in Cranberry powders, in order to establish dosage guidelines for the uropathogenic bacterial anti-adhesion effect of Cranberry. RESULTS: Commercially available Cranberry samples were obtained (five from U.S. sources and six from European sources) for PAC quantification in five different analytical laboratories. Each laboratory extracted and analyzed the samples using the improved DMAC method. Within-laboratory variation (mean ± SD) was 4.1 ± 1.7% RSD (range, 2.3–6.1% RSD) and the between laboratory variability was 16.9 ± 8.5% RSD (range, 8–32% RSD). For comparative purposes, the Cranberry samples were alternatively quantified using weights of extracted PACs (gravimetric). The correlation coefficient between the two methods was 0.989. CONCLUSION: This improved DMAC method provides a simple, robust and relatively specific spectrophotometric assay for total PACs in Cranberry samples using commercially available procyanidin A2 dimer as a standard. DMAC is most useful within a given type of food such as cranberries, but may not be appropriate for comparing concentrations across different food types, particularly in those cases where large differences exist among the relative amounts of each oligomer and polymer. Copyright © 2010 Society of Chemical Industry
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dosage effect on uropathogenic escherichia coli anti adhesion activity in urine following consumption of Cranberry powder standardized for proanthocyanidin content a multicentric randomized double blind study
BMC Infectious Diseases, 2010Co-Authors: Amy B Howell, Christophe Combescure, A Sotto, Henry Botto, Anne Beatrice Blancpotard, Lluis Gausa, Tetsuro Matsumoto, Peter Tenke, Jeanphilippe LavigneAbstract:Background: Ingestion of Cranberry (Vaccinium macrocarpon Ait.) has traditionally been utilized for prevention of urinary tract infections. The proanthocyanidins (PACs) in Cranberry, in particular the A-type linkages have been implicated as important inhibitors of primarily P-fimbriated E. coli adhesion to uroepithelial cells. Additional experiments were required to investigate the persistence in urine samples over a broader time period, to determine the most effective dose per day and to determine if the urinary anti-adhesion effect following Cranberry is detected within volunteers of different origins. Methods: Two separate bioassays (a mannose-resistant hemagglutination assay and an original new human T24 epithelial cell-line assay) have assessed the ex-vivo urinary bacterial anti-adhesion activity on urines samples collected from 32 volunteers from Japan, Hungary, Spain and France in a randomized, double-blind versus placebo study. An in vivo Caenorhabditis elegans model was used to evaluate the influence of Cranberry regimen on the virulence of E. coli strain. Results: The results indicated a significant bacterial anti-adhesion activity in urine samples collected from volunteers that consumed Cranberry powder compared to placebo (p < 0.001). This inhibition was clearly dose-dependent, prolonged (until 24 h with 72 mg of PAC) and increasing with the amount of PAC equivalents consumed in each Cranberry powder regimen. An in vivo Caenorhabditis elegans model showed that Cranberry acted against bacterial virulence: E. coli strain presented a reduced ability to kill worms after a growth in urines samples of patients who took Cranberry capsules. This effect is particularly important with the regimen of 72 mg of PAC. Conclusions: Administration of PAC-standardized Cranberry powder at dosages containing 72 mg of PAC per day may offer some protection against bacterial adhesion and virulence in the urinary tract. This effect may offer a nyctohemeral protection.
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a type Cranberry proanthocyanidins and uropathogenic bacterial anti adhesion activity
Phytochemistry, 2005Co-Authors: Amy B Howell, Christian G. Krueger, Jess D. Reed, Ranee Winterbottom, David G Cunningham, Marge LeahyAbstract:Abstract Clinical, epidemiological and mechanistic studies support the role of Cranberry (Vaccinium macrocarpon Ait.) in maintaining urinary tract health. Cranberry proanthocyanidins contain A-type linkages and have been associated with preventing adhesion of P-fimbriated uropathogenic Escherichia coli to uroepithelial cells. It is not known if the presence of the A-type linkage is a prerequisite for anti-adhesion activity. Other commercial sources of proanthocyanidins with all B-type linkages have not previously been screened for this activity. The goals of this study were to compare the in vitro anti-adhesion activity of A-linked proanthocyanidins from Cranberry juice cocktail with the anti-adhesion activities of B-linked proanthocyanidins from commercial grape and apple juices, green tea and dark chocolate, and determine if anti-adhesion activity is detectable in human urine following consumption of single servings of each commercial food product. Structural heterogeneity and presence of the A-type linkage in Cranberry proanthocyanidins was confirmed utilizing MALDI-TOF/MS and DI/ESI MS, as was the presence of all B-type linkages in the proanthocyanidins from the other commercial products. The isolated A-type proanthocyanidins from Cranberry juice cocktail elicited in vitro anti-adhesion activity at 60 μg/ml, the B-type proanthocyanidins from grape exhibited minor activity at 1200 μg/ml, while other B-type proanthocyanidins were not active. Anti-adhesion activity in human urine was detected following Cranberry juice cocktail consumption, but not after consumption of the non-Cranberry food products. Results suggest that presence of the A-type linkage in Cranberry proanthocyanidins may enhance both in vitro and urinary bacterial anti-adhesion activities and aid in maintaining urinary tract health.
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Cranberry proanthocyanidins and the maintenance of urinary tract health
Critical Reviews in Food Science and Nutrition, 2002Co-Authors: Amy B HowellAbstract:Abstract One of the major health benefits attributed to the ingestion of Cranberry juice is the maintenance of urinary tract health. Traditionally, the juice was thought to cause acidification of the urine resulting in a bacteriostatic effect. However, recent research has demonstrated that a bacterial antiadhesion mechanism is responsible. Proanthocyanidins with unique molecular structures have been isolated from Cranberry fruit that exhibit potent bacterial antiadhesion activity. Little is known about the bioavailability and structure–activity relationships of Cranberry proanthocyanidins. Data on how certain structural features of the molecules can influence bioactivity and bioavailability are reviewed.
Kalidas Shetty - One of the best experts on this subject based on the ideXlab platform.
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potential of Cranberry based herbal synergies for diabetes and hypertension management
Asia Pacific Journal of Clinical Nutrition, 2006Co-Authors: Emmanouil Apostolidis, Youngin Kwon, Kalidas ShettyAbstract:Water soluble Cranberry‐based phytochemical combinations with oregano, rosemary, and Rhodiola rosea were evaluated for total phenolic content, related antio xidant activity and inhibition of diabetes manageme nt‐ related �-glucosidase, pancreatic �-amylase inhibition, and hypertension - related ACE ‐ I inhibitory activities. Water extracts of oregano had 114.9 mg/g DW of phenolics which was highest among all the extracts tested, wh ereas the 75% Cranberry with 25% oregano combinations had the highest phenolics (38.9 mg/g DW) among all the combinations tested. The water extracts of oregano had the highest DPPH radical inhibition activity (7 3.6 %), whereas among combinations the 75% Cranberry and 25% oregano had the highest DPPH radical inhibition activity (50.8 %). These results indicated a corre lation between total phenolic content and antioxida nt activity. The water extracts of pure Rhodiola rosea had the highest �-glucosidase inhibition, whereas the 75% Cranberry and 25% Rhodiola rosea combination had the highest inhibition among the c ombinations. In the case of �� �-amylase inhibition the water extracts of Rhodiola rosea had the highest inhibition, whereas the 75% Cranberry with 25% Rhodiola rosea combination had the highest inhibition among the c ombinations. All the water extracts tested indicated that they had anti‐ ACE-I inhibitory activity. More specifically, among the water extracts 100% Cranberry had the highest ACE-I inhibi tory activity and among the combination the 75% Cranberry with 25% rosemary had the highest ACE‐I inhibitory activity. The analysis of �-glucosidase, � - �and ACE-I inhibitory activities suggested t hat inhibition depend on the phenolic profile of ea ch unique extract and by bringing together synergistic combinations to Cranberry, health beneficial funct ionality was enhanced. This enhanced functionality in terms of high �-glucosidase and �-amylase inhibitory activities indicate the potential for diabetes management, and high ACE ‐ I inhibitory activity indicates the pote ntial for hypertension management.
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enhancing health benefits of berries through phenolic antioxidant enrichment focus on Cranberry
Asia Pacific Journal of Clinical Nutrition, 2005Co-Authors: Dhiraj A Vattem, Reza Ghaedian, Kalidas ShettyAbstract:Emerging epidemiological evidence is increasingly pointing to the beneficial effects of fruits and vegetables in managing chronic and infectious diseases. These beneficial effects are now suggested to be due to the constituent phenolic phytochemicals having antioxidant activity. Cranberry like other fruits is also rich in phenolic phytochemicals such as phenolic acids, flavonoids and ellagic acid. Consumption of Cranberry has been historically been linked to lower incidences of urinary tract infections and has now been shown to have a capacity to inhibit peptic ulcer-associated bacterium, Helicobacter pylori. Isolated compounds from Cranberry have also been shown to reduce the risk of cardiovascular diseases. Recent evidence suggests the ability of phytochemical components in whole foods in being more effective in protectively supporting human health than compared to isolated individual phenolic phytochemicals. This implies that the profile of phenolic phytochemicals determines the functionality of the whole food as a result of synergistic interaction of constituent phenolic phytochemicals. Solid state bioprocessing using food grade fungi common in Asian food cultures as well as Cranberry phenolic synergies through the addition of functional biphenyls such as ellagic acid and rosmarinic acid along with processed fruit extracts have helped to advance these concepts. These strategies could be further explored to enrich Cranberry and Cranberry products with functional phytochemicals and further improve their functionality for enhancing health benefits.
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inhibition of listeria monocytogenes in fish and meat systems by use of oregano and Cranberry phytochemical synergies
Applied and Environmental Microbiology, 2004Co-Authors: Ronald G Labbe, Kalidas ShettyAbstract:Optimized phenolics from oregano and Cranberry extracts were evaluated for antimicrobial activity against Listeria monocytogenes in laboratory media and in beef and fish. The antimicrobial activity increased when oregano and Cranberry extracts were mixed at a ratio of 75% oregano and 25% Cranberry (wt/wt) with 0.1 mg of phenolic per disk or ml, and the efficacy was further enhanced by lactic acid. The inhibition by phytochemical and lactic acid synergies was most effective when beef and fish slices were stored at 4°C.
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ellagic acid production and phenolic antioxidant activity in Cranberry pomace vaccinium macrocarpon mediated by lentinus edodes using a solid state system
Process Biochemistry, 2003Co-Authors: Dhiraj A Vattem, Kalidas ShettyAbstract:Abstract Cranberry pomace is a byproduct of the Cranberry processing industry that can be targeted for production of value-added phenolic ingredients. Bio-processing of pomace by a solid state process using food grade fungi provides a unique strategy to improve nutraceutical properties and to produce functional phenolic ingredients. The investigation was carried out to understand the changes and mobilizations of simple phenolics and diphenyls and their antioxidant properties in Cranberry pomace processed by solid-state growth using food grade fungus Lentinus edodes . The role of β-glucosidase in the mobilization of phenolic antioxidants by hydrolysis of the glycosides was also investigated. During the course of solid-state growth there was an increase in the extractable phenolic content. Antioxidant activity measured by both 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) inhibition system and β-carotene oxidation model system increased over the course of growth. Both phenolics and antioxidant capacity correlated with the increase in the β-glucosidase activity and peaked in a similar manner, showing that the enzyme may play an important role in the release of phenolic aglycones from Cranberry pomace and, therefore, increase the antioxidant capacity. In addition, HPLC analysis indicated that the Cranberry pomace was enriched with ellagic acid to a level of 350 μg/g dw of pomace.
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solid state production of phenolic antioxidants from Cranberry pomace by rhizopus oligosporus
Food Biotechnology, 2002Co-Authors: Dhiraj A Vattem, Kalidas ShettyAbstract:ABSTRACT Cranberry pomace is a byproduct of the Cranberry processing industry that can be targeted for production of value-added phenolic ingredients. Bio-processing of pomace by solid state fermentation (SSF) using food grade fungi provides unique strategies to improve nutraceutical properties and to produce functional phenolic ingredients. Several functional phenolic phytochemicals exist as glycosides or as other conjugated forms with reduced biological activity. We hypothesize that during SSF the fungal glycosidases mobilize some phenolic antioxidants in Cranberry pomace and their activity by hydrolysis via β-glucosidase and releasing the aglycone. To develop this strategy we used food grade fungus Rhizopus oligosporus. Our goal was to target the release of simple phenolic aglycones and mobilized diphenyls. SSF of Cranberry pomace was done for 16 days with nitrogen sources, ammonium nitrate (NH4NO3) and fish protein hydrolysate (FPH). The two nitrogen treatments increased water extractable phenolics by...
Jess D. Reed - One of the best experts on this subject based on the ideXlab platform.
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Development of a Cranberry Standard for Quantification of Insoluble Cranberry (Vaccinium macrocarpon Ait.) Proanthocyanidins
Journal of Agricultural and Food Chemistry, 2019Co-Authors: Erica R Gullickson, Christian G. Krueger, Andrew Birmingham, Michael Maranan, Jess D. ReedAbstract:Cranberry proanthocyanidins (PACs) can be partitioned into soluble PACs, which are extracted with solvents, and insoluble PACs, which remain associated with fibers and proteins after extraction. Most research on Cranberry products only quantifies soluble PACs because proper standards for quantifying insoluble PACs are lacking. In this study, we evaluated the ability of a Cranberry PAC (c-PAC) standard, reflective of the structural heterogeneity of PACs found in Cranberry fruit, to quantify insoluble PACs by the butanol–hydrochloric acid (BuOH–HCl) method. For the first time, a c-PAC standard enabled conversion of BuOH–HCl absorbance values (550 nm) to a weight (milligram) basis, allowing for quantification of insoluble PACs in cranberries. The use of the c-PAC reference standard for sequential analysis of soluble PACs by the method of 4-(dimethylamino)cinnamaldehyde and insoluble PACs by the method of BuOH–HCl provides analytical tools for the standardization of Cranberry-based ingredients.
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Impact of Cranberries on Gut Microbiota and Cardiometabolic Health: Proceedings of the Cranberry Health Research Conference 2015
Advances in Nutrition, 2016Co-Authors: Jeffrey B. Blumberg, Christian G. Krueger, Jess D. Reed, Arpita Basu, Mary Ann Lila, Catherine C Neto, Janet A. Novotny, Ana Rodriguez-mateos, Cheryl D. TonerAbstract:Recent advances in Cranberry research have expanded the evidence for the role of this Vaccinium berry fruit in modulating gut microbiota function and cardiometabolic risk factors. The A-type structure of Cranberry proanthocyanidins seems to be responsible for much of this fruit's efficacy as a natural antimicrobial. Cranberry proanthocyanidins interfere with colonization of the gut by extraintestinal pathogenic Escherichia coli in vitro and attenuate gut barrier dysfunction caused by dietary insults in vivo. Furthermore, new studies indicate synergy between these proanthocyanidins, other Cranberry components such as isoprenoids and xyloglucans, and gut microbiota. Together, Cranberry constituents and their bioactive catabolites have been found to contribute to mechanisms affecting bacterial adhesion, coaggregation, and biofilm formation that may underlie potential clinical benefits on gastrointestinal and urinary tract infections, as well as on systemic anti-inflammatory actions mediated via the gut microbiome. A limited but growing body of evidence from randomized clinical trials reveals favorable effects of Cranberry consumption on measures of cardiometabolic health, including serum lipid profiles, blood pressure, endothelial function, glucoregulation, and a variety of biomarkers of inflammation and oxidative stress. These results warrant further research, particularly studies dedicated to the elucidation of dose-response relations, pharmacokinetic/metabolomics profiles, and relevant biomarkers of action with the use of fully characterized Cranberry products. Freeze-dried whole Cranberry powder and a matched placebo were recently made available to investigators to facilitate such work, including interlaboratory comparability.
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Critical reevaluation of the 4-(dimethylamino)cinnamaldehyde assay: Cranberry proanthocyanidin standard is superior to procyanidin A2 dimer for accurate quantification of proanthocyanidins in Cranberry products
Journal of Functional Foods, 2016Co-Authors: Christian G. Krueger, Christina Khoo, Nathan Chesmore, Xin Chen, Jessica Parker, Jannie P.j. Marais, Dhanansayan Shanmuganayagam, P.m. Crump, Jess D. ReedAbstract:The 4-(dimethylamino)cinnamaldehyde (DMAC) assay is currently used to quantify proanthocyanidin (PAC) content in Cranberry products. In a multi-operator/multi-day study design, a Cranberry proanthocyanidin (c-PAC) standard was compared to procyanidin A2 (ProA2) dimer for accurate quantification of PAC in commercial Cranberry juices, lab generated Cranberry blends and Cranberry powders. The c-PAC standard reflects the structural heterogeneity of Cranberry PAC degree of polymerization, hydroxylation pattern and ratios of ‘A-type’ to ‘B-type’ interflavanyl bonds. Use of the c-PAC standard to quantify PAC content in Cranberry samples resulted in values that were 3.6 times higher than those determined by ProA2. Overall, there was no effect (P > 0.05) of operator or day on estimation of PAC concentration. The adoption of c-PAC standard should be considered as an improvement over the use of ProA2 for accurate quantification of Cranberry PAC. Improved standardization of bioactive PAC components in functional Cranberry foods will aid in establishment of dosage guidelines.
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comparison of isolated Cranberry vaccinium macrocarpon ait proanthocyanidins to catechin and procyanidins a2 and b2 for use as standards in the 4 dimethylamino cinnamaldehyde assay
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Rodrigo P Feliciano, Christian G. Krueger, Dhanansayan Shanmuganayagam, Michael P Shea, Amy B Howell, Jess D. ReedAbstract:The 4-(dimethylamino)cinnamaldehyde (DMAC) assay is currently used to quantify proanthocyanidin (PAC) content in Cranberry products. However, this method suffers from issues of accuracy and precision in the analysis and comparison of PAC levels across a broad range of Cranberry products. Current use of procyanidin A2 as a standard leads to an underestimation of PACs content in certain Cranberry products, especially those containing higher molecular weight PACs. To begin to address the issue of accuracy, a method for the production of a Cranberry PAC standard, derived from an extraction of Cranberry (c-PAC) press cake, was developed and evaluated. Use of the c-PAC standard to quantify PAC content in Cranberry samples resulted in values that were 2.2 times higher than those determined by procyanidin A2. Increased accuracy is critical for estimating PAC content in relationship to research on authenticity, efficacy, and bioactivity, especially in designing clinical trials for determination of putative health ...
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multi laboratory validation of a standard method for quantifying proanthocyanidins in Cranberry powders
Journal of the Science of Food and Agriculture, 2010Co-Authors: Ronald L Prior, Amy B Howell, Hongping Ji, Mark J Payne, Jess D. ReedAbstract:BACKGROUND: The objective of this study was to validate an improved 4-dimethylaminocinnamaldehyde (DMAC) colorimetric method using a commercially available standard (procyanidin A2), for the standard method for quantification of proanthocyanidins (PACs) in Cranberry powders, in order to establish dosage guidelines for the uropathogenic bacterial anti-adhesion effect of Cranberry. RESULTS: Commercially available Cranberry samples were obtained (five from U.S. sources and six from European sources) for PAC quantification in five different analytical laboratories. Each laboratory extracted and analyzed the samples using the improved DMAC method. Within-laboratory variation (mean ± SD) was 4.1 ± 1.7% RSD (range, 2.3–6.1% RSD) and the between laboratory variability was 16.9 ± 8.5% RSD (range, 8–32% RSD). For comparative purposes, the Cranberry samples were alternatively quantified using weights of extracted PACs (gravimetric). The correlation coefficient between the two methods was 0.989. CONCLUSION: This improved DMAC method provides a simple, robust and relatively specific spectrophotometric assay for total PACs in Cranberry samples using commercially available procyanidin A2 dimer as a standard. DMAC is most useful within a given type of food such as cranberries, but may not be appropriate for comparing concentrations across different food types, particularly in those cases where large differences exist among the relative amounts of each oligomer and polymer. Copyright © 2010 Society of Chemical Industry
Boping Ye - One of the best experts on this subject based on the ideXlab platform.
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Cranberry extract standardized for proanthocyanidins alleviates β amyloid peptide toxicity by improving proteostasis through hsf 1 in caenorhabditis elegans model of alzheimer s disease
Journals of Gerontology Series A-biological Sciences and Medical Sciences, 2016Co-Authors: Boping Ye, Yuqing DongAbstract:A growing body of evidence suggests that nutraceuticals with prolongevity properties may delay the onset of Alzheimer's disease (AD). We recently demonstrated that a proanthocyanidins-standardized Cranberry extract has properties that prolong life span and promote innate immunity in Caenorhabditis elegans In this article, we report that supplementation of this Cranberry extract delayed Aβ toxicity-triggered body paralysis in the C elegans AD model. Genetic analyses indicated that the Cranberry-mediated Aβ toxicity alleviation required heat shock transcription factor (HSF)-1 rather than DAF-16 and SKN-1. Moreover, Cranberry supplementation increased the transactivity of HSF-1 in an IIS-dependent manner. Further studies found that the Cranberry extract relies on HSF-1 to significantly enhance the solubility of proteins in aged worms, implying an improved proteostasis in AD worms. Considering that HSF-1 plays a pivotal role in maintaining proteostasis, our results suggest that Cranberry maintains the function of proteostasis through HSF-1, thereby protecting C elegans against Aβ toxicity. Together, our findings elucidated the mechanism whereby Cranberry attenuated Aβ toxicity in C elegans and stressed the significance of proteostasis in the prevention of age-related diseases from a practical point of view.
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Cranberry extract standardized for proanthocyanidins alleviates amyloid peptide toxicity by improving proteostasis through hsf-1 in caenorhabditis elegans model of Alzheimer's disease
Journals of Gerontology - Series A Biological Sciences and Medical Sciences, 2016Co-Authors: Hong Guo, Sige Zou, Boping Ye, Min Cao, Yuqing DongAbstract:A growing body of evidence suggests that nutraceuticals with prolongevity properties may delay the onset of Alzheimer’s disease (AD). We recently demonstrated that a proanthocyanidins- standardized Cranberry extract has properties that prolong life span and promote innate immunity in Caenorhabditis elegans. In this article, we report that supplementation of this Cranberry extract delayed Aβ toxicity-triggered body paralysis in the C elegans AD model. Genetic analyses indicated that the Cranberry-mediated Aβ toxicity alleviation required heat shock transcription factor (HSF)-1 rather than DAF-16 and SKN-1. Moreover, Cranberry supplementation increased the transactivity of HSF-1 in an IIS-dependent manner. Further studies found that the Cranberry extract relies on HSF-1 to significantly enhance the solubility of proteins in aged worms, implying an improved proteostasis in AD worms. Considering that HSF-1 plays a pivotal role in maintaining proteostasis, our results suggest that Cranberry maintains the function of proteostasis through HSF-1, thereby protecting C elegans against Aβ toxicity. Together, our findings elucidated the mechanism whereby Cranberry attenuated Aβ toxicity in C elegans and stressed the significance of proteostasis in the prevention of age-related diseases from a practical point of view.