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Albert Ferrer - One of the best experts on this subject based on the ideXlab platform.
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characterization of two genes for the biosynthesis of abietane type Diterpenes in rosemary rosmarinus officinalis glandular trichomes
Phytochemistry, 2014Co-Authors: Kathleen Bruckner, Dragana Božic, David Manzano, Dimitra Papaefthimiou, Irini Pateraki, Ulschan Scheler, Albert FerrerAbstract:Rosemary (Rosmarinus officinalis) produces the phenolic Diterpenes carnosic acid and carnosol, which, in addition to their general antioxidant activities, have recently been suggested as potential ingredients for the prevention and treatment of neurodegenerative diseases. Little is known about the biosynthesis of these Diterpenes. Here we show that the biosynthesis of phenolic Diterpenes in rosemary predominantly takes place in the glandular trichomes of young leaves, and used this feature to identify the first committed steps. Thus, a copalyl diphosphate synthase (RoCPS1) and two kaurene synthase-like (RoKSL1 and RoKSL2) encoding genes were identified and characterized. Expression in yeast (Saccharomyces cerevisiae) and Nicotiana benthamiana demonstrate that RoCPS1 converts geranylgeranyl diphosphate (GGDP) to copalyl diphosphate (CDP) of normal stereochemistry and that both RoKSL1 and RoKSL2 use normal CDP to produce an abietane diterpene. Comparison to the already characterized diterpene synthase from Salvia miltiorrhiza (SmKSL) demonstrates that the product of RoKSL1 and RoKSL2 is miltiradiene. Expression analysis supports a major contributing role for RoKSL2. Like SmKSL and the sclareol synthase from Salvia sclarea, RoKSL1/2 are diterpene synthases of the TPS-e group which have lost the internal gamma-domain. Furthermore, phylogenetic analysis indicates that RoKSL1 and RoKSL2 belong to a distinct group of KSL enzymes involved in specialized metabolism which most likely emerged before the dicot-monocot split.
Martijn B. Katan - One of the best experts on this subject based on the ideXlab platform.
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Negligible amounts of cholesterol-raising Diterpenes in coffee made with coffee pads in comparison with unfiltered coffee
Nederlands Tijdschrift voor Geneeskunde, 2006Co-Authors: Boekschoten Mv, Van Cruchten St, Kosmeijer-schuil Tg, Martijn B. KatanAbstract:To determine the amounts of the serum-cholesterol raising Diterpenes cafestol and kahweol in coffee made with coffee pads and the Senseo coffee machine as opposed to filtered and unfiltered coffee. Observational. In five cities in the Netherlands coffee was purchased in three major supermarkets resulting in a total of 30 samples of coffee pads. The levels of cafestol and kahweol were determined by gas chromatography. As controls, the diterpene levels in filtered and unfiltered coffee were also measured. Coffee prepared using coffee pads contained on average 0.76 mg/l cafestol (95% CI: 0.69-0.82) and 0.85 mg/l kahweol (95% CI: 0.77-0.94). Filtered coffee contained 0.76 mg/l cafestol (95% CI: 0.63-0.88) and 0.81 mg/l kahweol (95% CI: 0.63-0.99). Unfiltered coffee contained 72.5 mg/l cafestol (95% CI: 48.5-96.4) and 71.5 mg/l kahweol (95% CI: 45.0-98.1). Coffee prepared using coffee pads and the Senseo coffee machine contained minute levels of Diterpenes comparable to those of filtered coffee. Its effect on serum-cholesterol levels is therefore likely to be negligible.
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Verwaarloosbare hoeveelheden cholesterolverhogende diterpenen in koffie gezet met de koffiepadzetmethode bij vergelijking met ongefilterde kookkoffie=Negligible amounts of cholesterol-raising Diterpenes in coffee made with coffee pads in comparison w
Nederlands Tijdschrift voor Geneeskunde, 2006Co-Authors: Mark V. Boekschoten, Saskia T J Van Cruchten, J.g. Kosmeijer-schuil, Martijn B. KatanAbstract:To determine the amounts of the serum-cholesterol raising Diterpenes cafestol and kahweol in coffee made with coffee pads and the Senseo coffee machine as opposed to filtered and unfiltered coffee. DESIGN: Observational. METHOD: In five cities in the Netherlands coffee was purchased in three major supermarkets resulting in a total of 30 samples of coffee pads. The levels of cafestol and kahweol were determined by gas chromatography. As controls, the diterpene levels in filtered and unfiltered coffee were also measured. RESULTS: Coffee prepared using coffee pads contained on average 0.76 mg/l cafestol (95% CI: 0.69-0.82) and 0.85 mg/l kahweol (95% CI: 0.77-0.94). Filtered coffee contained 0.76 mg/l cafestol (95% CI: 0.63-0.88) and 0.81 mg/l kahweol (95% CI: 0.63-0.99). Unfiltered coffee contained 72.5 mg/l cafestol (95% CI: 48.5-96.4) and 71.5 mg/l kahweol (95% CI: 45.0-98.1). CONCLUSION: Coffee prepared using coffee pads and the Senseo coffee machine contained minute levels of Diterpenes comparable to those of filtered coffee. Its effect on serum-cholesterol levels is therefore likely to be negligible
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THE CHOLESTEROL-RAISING FACTOR FROM COFFEE BEANS
Annual Review of Nutrition, 1997Co-Authors: R. Urgert, Martijn B. KatanAbstract:▪ Abstract Some coffee brewing techniques raise the serum concentration of total and low-density-lipoprotein cholesterol in humans, whereas others do not. The responsible factors are the diterpene lipids cafestol and kahweol, which make up about 1% (wt:wt) of coffee beans. Diterpenes are extracted by hot water but are retained by a paper filter. This explains why filtered coffee does not affect cholesterol, whereas Scandinavian “boiled,” cafetiere, and Turkish coffees do. We describe the identification of the cholesterol-raising factors, their effects on blood levels of lipids and liver function enzymes, and their impact on public health, based on papers published up to December 1996.
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levels of the cholesterol elevating Diterpenes cafestol and kahweol in various coffee brews
Journal of Agricultural and Food Chemistry, 1995Co-Authors: R. Urgert, J G Kosmeijerschuil, R. Hovenier, P. Van De Bovenkamp, Martijn B. KatanAbstract:The coffee Diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee brews were examined. Scandinavian boiled coffee contained (mean ± SD) 3.0 ± 2.8 mg, French press coffee 3.5 ± 1.2 mg, and Turkish/Greek coffee 3.9 ± 3.2 mg of cafestol per cup. Consumption of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mg/dL. Italian espresso coffee contained 1.5 ± 1.0 mg of cafestol per cup, five cups theoretically raising cholesterol by 4 mg/dL. Brewing time had little effect of Diterpenes. Brewing strength increased Diterpenes in boiled, French press, and espresso coffee but not in Turkish/Greek coffee. Diterpenes in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees had similar diterpene contents. High chronic intake of French press coffee or Turkish/Greek coffee could increase serum cholesterol and thus coronary risk similar to that reported previously for Scandinavian boiled coffee.
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effects of cafestol and kahweol from coffee grounds on serum lipids and serum liver enzymes in humans
The American Journal of Clinical Nutrition, 1995Co-Authors: R. Urgert, A G M Schulz, Martijn B. KatanAbstract:The Diterpenes cafestol and kahweol are present in unfiltered coffee in oil droplets and floating fines. They elevate serum cholesterol and alanine aminotransferase (ALT). We measured fines in coffee brews, and examined diterpene availability from spent grounds in healthy volunteers. Turkish or Scandinavian boiled coffee contained 2–5 g fines/L and French press coffee contained 1.5 g fines/L. An intake of 8 g fine grounds/d for 3 wk increased cholesterol by 0.65 mmol/L (95% CI 0.41–0.89 mmol/L) and ALT by 18 U/L (95% CI 4–32 U/L) relative to control subjects (n = 7/group). In a crossover study (n = 15), mean serum cholesterol was 4.9 mmol/L after consumption of both fine and coarse grounds for 10 d (P = 0.43). Serum ALT activities were 29 U/L on fine and 21 U/L on coarse grounds (P = 0.02). Floating fines could contribute substantially to the hyperlipidemic and ALT-elevating effect of unfiltered coffee. Diterpene measurements in coffee brews should include the contribution of fines.
David Manzano - One of the best experts on this subject based on the ideXlab platform.
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characterization of two genes for the biosynthesis of abietane type Diterpenes in rosemary rosmarinus officinalis glandular trichomes
Phytochemistry, 2014Co-Authors: Kathleen Bruckner, Dragana Božic, David Manzano, Dimitra Papaefthimiou, Irini Pateraki, Ulschan Scheler, Albert FerrerAbstract:Rosemary (Rosmarinus officinalis) produces the phenolic Diterpenes carnosic acid and carnosol, which, in addition to their general antioxidant activities, have recently been suggested as potential ingredients for the prevention and treatment of neurodegenerative diseases. Little is known about the biosynthesis of these Diterpenes. Here we show that the biosynthesis of phenolic Diterpenes in rosemary predominantly takes place in the glandular trichomes of young leaves, and used this feature to identify the first committed steps. Thus, a copalyl diphosphate synthase (RoCPS1) and two kaurene synthase-like (RoKSL1 and RoKSL2) encoding genes were identified and characterized. Expression in yeast (Saccharomyces cerevisiae) and Nicotiana benthamiana demonstrate that RoCPS1 converts geranylgeranyl diphosphate (GGDP) to copalyl diphosphate (CDP) of normal stereochemistry and that both RoKSL1 and RoKSL2 use normal CDP to produce an abietane diterpene. Comparison to the already characterized diterpene synthase from Salvia miltiorrhiza (SmKSL) demonstrates that the product of RoKSL1 and RoKSL2 is miltiradiene. Expression analysis supports a major contributing role for RoKSL2. Like SmKSL and the sclareol synthase from Salvia sclarea, RoKSL1/2 are diterpene synthases of the TPS-e group which have lost the internal gamma-domain. Furthermore, phylogenetic analysis indicates that RoKSL1 and RoKSL2 belong to a distinct group of KSL enzymes involved in specialized metabolism which most likely emerged before the dicot-monocot split.
Irini Pateraki - One of the best experts on this subject based on the ideXlab platform.
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characterization of two genes for the biosynthesis of abietane type Diterpenes in rosemary rosmarinus officinalis glandular trichomes
Phytochemistry, 2014Co-Authors: Kathleen Bruckner, Dragana Božic, David Manzano, Dimitra Papaefthimiou, Irini Pateraki, Ulschan Scheler, Albert FerrerAbstract:Rosemary (Rosmarinus officinalis) produces the phenolic Diterpenes carnosic acid and carnosol, which, in addition to their general antioxidant activities, have recently been suggested as potential ingredients for the prevention and treatment of neurodegenerative diseases. Little is known about the biosynthesis of these Diterpenes. Here we show that the biosynthesis of phenolic Diterpenes in rosemary predominantly takes place in the glandular trichomes of young leaves, and used this feature to identify the first committed steps. Thus, a copalyl diphosphate synthase (RoCPS1) and two kaurene synthase-like (RoKSL1 and RoKSL2) encoding genes were identified and characterized. Expression in yeast (Saccharomyces cerevisiae) and Nicotiana benthamiana demonstrate that RoCPS1 converts geranylgeranyl diphosphate (GGDP) to copalyl diphosphate (CDP) of normal stereochemistry and that both RoKSL1 and RoKSL2 use normal CDP to produce an abietane diterpene. Comparison to the already characterized diterpene synthase from Salvia miltiorrhiza (SmKSL) demonstrates that the product of RoKSL1 and RoKSL2 is miltiradiene. Expression analysis supports a major contributing role for RoKSL2. Like SmKSL and the sclareol synthase from Salvia sclarea, RoKSL1/2 are diterpene synthases of the TPS-e group which have lost the internal gamma-domain. Furthermore, phylogenetic analysis indicates that RoKSL1 and RoKSL2 belong to a distinct group of KSL enzymes involved in specialized metabolism which most likely emerged before the dicot-monocot split.
R. Urgert - One of the best experts on this subject based on the ideXlab platform.
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THE CHOLESTEROL-RAISING FACTOR FROM COFFEE BEANS
Annual Review of Nutrition, 1997Co-Authors: R. Urgert, Martijn B. KatanAbstract:▪ Abstract Some coffee brewing techniques raise the serum concentration of total and low-density-lipoprotein cholesterol in humans, whereas others do not. The responsible factors are the diterpene lipids cafestol and kahweol, which make up about 1% (wt:wt) of coffee beans. Diterpenes are extracted by hot water but are retained by a paper filter. This explains why filtered coffee does not affect cholesterol, whereas Scandinavian “boiled,” cafetiere, and Turkish coffees do. We describe the identification of the cholesterol-raising factors, their effects on blood levels of lipids and liver function enzymes, and their impact on public health, based on papers published up to December 1996.
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levels of the cholesterol elevating Diterpenes cafestol and kahweol in various coffee brews
Journal of Agricultural and Food Chemistry, 1995Co-Authors: R. Urgert, J G Kosmeijerschuil, R. Hovenier, P. Van De Bovenkamp, Martijn B. KatanAbstract:The coffee Diterpenes cafestol and kahweol raise serum cholesterol in humans. Each 10 mg of cafestol consumed per day elevates cholesterol by 5 mg/dL (0.13 mmol/L). Diterpene levels in various coffee brews were examined. Scandinavian boiled coffee contained (mean ± SD) 3.0 ± 2.8 mg, French press coffee 3.5 ± 1.2 mg, and Turkish/Greek coffee 3.9 ± 3.2 mg of cafestol per cup. Consumption of five cups per day of any of these coffee types could thus elevate serum cholesterol by 8-10 mg/dL. Italian espresso coffee contained 1.5 ± 1.0 mg of cafestol per cup, five cups theoretically raising cholesterol by 4 mg/dL. Brewing time had little effect of Diterpenes. Brewing strength increased Diterpenes in boiled, French press, and espresso coffee but not in Turkish/Greek coffee. Diterpenes in instant, drip filtered, and percolated brews were negligible. Regular and decaffeinated coffees had similar diterpene contents. High chronic intake of French press coffee or Turkish/Greek coffee could increase serum cholesterol and thus coronary risk similar to that reported previously for Scandinavian boiled coffee.
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effects of cafestol and kahweol from coffee grounds on serum lipids and serum liver enzymes in humans
The American Journal of Clinical Nutrition, 1995Co-Authors: R. Urgert, A G M Schulz, Martijn B. KatanAbstract:The Diterpenes cafestol and kahweol are present in unfiltered coffee in oil droplets and floating fines. They elevate serum cholesterol and alanine aminotransferase (ALT). We measured fines in coffee brews, and examined diterpene availability from spent grounds in healthy volunteers. Turkish or Scandinavian boiled coffee contained 2–5 g fines/L and French press coffee contained 1.5 g fines/L. An intake of 8 g fine grounds/d for 3 wk increased cholesterol by 0.65 mmol/L (95% CI 0.41–0.89 mmol/L) and ALT by 18 U/L (95% CI 4–32 U/L) relative to control subjects (n = 7/group). In a crossover study (n = 15), mean serum cholesterol was 4.9 mmol/L after consumption of both fine and coarse grounds for 10 d (P = 0.43). Serum ALT activities were 29 U/L on fine and 21 U/L on coarse grounds (P = 0.02). Floating fines could contribute substantially to the hyperlipidemic and ALT-elevating effect of unfiltered coffee. Diterpene measurements in coffee brews should include the contribution of fines.