The Experts below are selected from a list of 3618 Experts worldwide ranked by ideXlab platform
Jiaren Liu - One of the best experts on this subject based on the ideXlab platform.
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β Ionone arrests cell cycle of gastric carcinoma cancer cells by a mapk pathway
Archives of Toxicology, 2013Co-Authors: Hongwei Dong, Jiaren Liu, Qian Liu, Wenguang Sun, Juan C Ibla, Lianxin Liu, Xiaohui Han, Shuang Zhang, Sulpicio G SorianoAbstract:β-Ionone is an end ring analog of β-carotenoid which has been shown to possess potent anti-proliferative activity both in vitro and in vivo. To investigate the possible inhibitory effects of β-Ionone, we studied cell growth characteristics, DNA synthesis, cell cycle progression, as well as mitogen-activated protein kinases (MAPKs) pathways in the human gastric adenocarcinoma cancer cell line (SGC-7901). Our results show that cell growth and DNA synthesis were inhibited, and the cell cycle was arrested at the G0/G1 phase in a dose-dependent manner in cells treated with β-Ionone (25, 50, 100 and 200 μmol/L) for 24 h. We found that the β-Ionone significantly decreased the extracellular signal-regulated kinase protein expression and significantly increased the levels of p38 and Jun-amino-terminal kinase protein expression (P < 0.01). β-Ionone also inhibited cell cycle-related proteins of Cdk4, Cyclin B1, D1 and increased p27 protein expression in SGC-7901 cells. These results suggested that the cell cycle arrest observed may be regulated through a MAPK pathway by transcriptional down-regulation of cell cycle proteins. These results demonstrate potent ability of β-Ionone to arrest cell cycle of SGC-7901 cells and decrease proliferation.
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apoptosis initiation of β Ionone in sgc 7901 gastric carcinoma cancer cells via a pi3k akt pathway
Archives of Toxicology, 2013Co-Authors: Qian Liu, Jiaren Liu, Hongwei Dong, Wenguang Sun, Ming Liu, Juan C Ibla, Lianxin Liu, John Parry, Xiaohui HanAbstract:β-Ionone has been shown to hold potent anti-proliferative and apoptosis induction properties in vitro and in vivo. To investigate the effects of β-Ionone on apoptosis initiation and its possible mechanisms of action, we qualified cell apoptosis, proteins related to apoptosis and a phosphatidylinositol 3-kinase (PI3K)—AKT pathway in human gastric adenocarcinoma cancer SGC-7901 cells. The results demonstrated that β-Ionone-induced apoptosis in a dose-dependent manner in SGC-7901 cells treated with β-Ionone (25, 50, 100 and 200 μmol/L) for 24 h. β-Ionone was also shown to induce the expression of cleaved-caspase-3 and inhibit bcl-2 expression in SGC-7901 cells in a dose-dependent manner. The significantly decreased levels of p-PI3K and p-AKT expression were observed in SGC-7901 cells after β-Ionone treatments in a time- and dose-dependent manner (P < 0.01). Thus, the apoptosis induction in SGC-7901 cells by β-Ionone may be regulated through a PI3K-AKT pathway. These results demonstrate a potential mechanism by which β-Ionone to induce apoptosis initiation in SGC-7901 cells.
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effects of β Ionone on mammary carcinogenesis and antioxidant status in rats treated with dmba
Nutrition and Cancer, 2009Co-Authors: Jiaren Liu, Hongwei Dong, Changhao Sun, Qi Wang, Qian Liu, Wenguang Sun, John Parry, Xiaohui Han, Xiangrong Sun, Bingqing ChenAbstract:Recent chemopreventive studies from our group showed that dietary beta -Ionone inhibited 7,12-dimethylbenz(a)anthracene (DMBA)-induced mammary carcinogenesis by the inhibition of cell proliferation and apoptosis initiation. In this study, we examined the chemopreventive effects of varied doses of dietary beta -Ionone on the development and growth of DMBA-induced rat mammary tumors as well as plasma antioxidant status. beta -Ionone treatment groups were given 9, 18, and 36 mmol/kg in the AIN76A diet starting 2 wk prior to DMBA administration and continuing for the 24 wk. Results showed that tumor incidence was dose dependently reduced by 35.4, 68.3, and 87.8%, respectively, compared to the positive control. Tumor sizes were dose dependently smaller, and tumor weight was less in each group, each rat, and each tumor compared to the positive control (P < 0.05). A significant decrease in lipid peroxidation was observed in the tumor-induced rats treated with dietary beta -Ionone, whereas the plasma activities of antioxidant enzymes such as glutathione peroxidase, glutathione reductase, superoxide dismutase, and the nonenzymatic antioxidant glutathione were increased in the beta -Ionone treated rats when compared to control. The levels of catalase and lactate dehydrogenase were remarkably decreased in the beta -Ionone treated groups compared to the positive control group. These results suggest that dietary beta -Ionone has biologically relevant antioxidant activity and plays a chemopreventive role against DMBA induced mammary gland tumors.
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β Ionone suppresses mammary carcinogenesis proliferative activity and induces apoptosis in the mammary gland of the sprague dawley rat
International Journal of Cancer, 2008Co-Authors: Jiaren Liu, Bingqing Chen, Hongwei Dong, Youqiang Song, Changhao Sun, Wenguang Sun, Xiangrong Sun, Baofeng YangAbstract:β-Ionone demonstrates potent anticancer activity both in vitro and in vivo. We determined tumor incidence and the number of rats bearing tumors as well as cell proliferation and apoptosis in a rat mammary cancer model induced by 7, 12-dimethylbenz[a]anthracene (DMBA). Rats were fed an AIN-76A diet containing β-Ionone (0, 9, 18 or 36 mmol/kg), starting 2 weeks before DMBA administration and continuing for 24 weeks. A dose-dependent inhibition of mammary carcinogenesis by dietary β-Ionone was observed. Corresponding tumor incidence values were 82.1, 53.3, 25.9 and 10.0% (p < 0.01 or 0.05). Time to tumor appearance increased and tumor multiplicity decreased with increasing dietary β-Ionone. Histopathological and immunohistochemical evaluations of tumors were performed on the 64, 31, 15 and 3 tumors, respectively, identified in rats from the respective groups of 30. The proportions of adenocarcinomas, adenomas and benign masses were equally distributed in the latter group. In proportions within the other groups, the proportions of adenocarcinomas and benign masses decreased and increased with increasing dietary β-Ionone. Proliferating cell nuclear antigen (PCNA), cyclin D1 and Bcl-2 expression decreased, and Bax expression and nuclear fragmentation increased with increasing dietary β-Ionone. These results demonstrate the potent capacity of dietary β-Ionone to suppress DMBA-initiated mammary cancer in rats. © 2008 Wiley-Liss, Inc.
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apoptosis of human gastric adenocarcinoma cells induced by β Ionone
World Journal of Gastroenterology, 2004Co-Authors: Jiaren Liu, Baofeng Yang, Bingqing Chen, Hongwei Dong, Changhao Sun, Qi Wang, Guo Song, Youqiang SongAbstract:AIM: To investigate the effect of β-Ionone on the growth and apoptosis of gastric adenocarcinoma cell line SGC-7901. METHODS: Using MTT, fluorescence dye (Hoechst-33258), transmission electron microscopy and the TUNEL assay, we examined growth and apoptosis of SGC-7901 cells treated with β-Ionone at various concentrations (i.e. 25, 50, 100 and 200 μmol/L) for 24 h, 48 h. RESULTS: The growth of SGC-7901 cells was inhibited by β-Ionone. Seven days after treatment with β-Ionone at four concentrations, the inhibition rates were 12.04%, 30.59%, 78.25% and 94.15%, respectively. The IC50 value of β-Ionone for SGC-7901 cells was estimated to be 89 μmol/L. The apoptotic morphology was demonstrated in SGC-7901 cells treated with β-Ionone by Hoechst-33258 staining and electron microscopy. Apoptosis was also shown in β-Ionone-treated SGC-7901 cells by the TUNEL assay. CONCLUSION: β-Ionone can inhibit cell proliferation and induce apoptosis of SGC-7901 cells. However, the mechanism needs to be further investigated.
Jean-marc Belin - One of the best experts on this subject based on the ideXlab platform.
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Improved co-oxidation of beta-carotene to beta-Ionone using xanthine oxidase-generated reactive oxygen species in a multiphasic system.
Biotechnology Journal, 2008Co-Authors: Lan Cao Hoang, Jean-marc Belin, Yves WacheAbstract:beta-Ionone, an aroma compound exhibiting flower notes, can be obtained from beta-carotene in a cooxidation system utilizing xanthine oxidase-generated reactive oxygen species (ROS). ROS have to be controlled as, although they can give rise to beta-Ionone, they may also degrade it. In this work, the biotransformation of beta-carotene into beta-Ionone was investigated in systems containing variable proportions of decane to extract beta-Ionone before degradation. The use of 50% or 90% decane resulted in increased production yields. Tween 80, which was added to further improve the production, slightly decreased the reactivity of the medium and the extraction of beta-carotene, but increased the extraction of beta-Ionone. In total, the addition of Tween 80 significantly improved the yields of conversion, which reached 34% with 50% decane and 2.5 g/L Tween 80 compared to 10% without decane and Tween 80. These results show that it is possible to control a ROS-mediated reaction by the addition of a solvent phase and by modifing the medium composition.
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Effect of cis/trans isomerism of β-carotene on the ratios of volatile compounds produced during oxidative degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:β-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are β-Ionone, 5,6-epoxy-β-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of β-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9−C10 bond. This study investigated the influence of cis/trans isomerism at the C9−C10 bond on the production of β-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. β-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-β-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds. Keywords: β-Carotene...
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effect of cis trans isomerism of β carotene on the ratios of volatile compounds produced during oxidative degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurelie Bosserderatuld, J C Lhuguenot, Jean-marc BelinAbstract:β-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are β-Ionone, 5,6-epoxy-β-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of β-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9−C10 bond. This study investigated the influence of cis/trans isomerism at the C9−C10 bond on the production of β-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. β-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-β-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds. Keywords: β-Carotene...
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Effect of cis/trans Isomerism of β-Carotene on the Ratios of Volatile Compounds Produced during Oxidative Degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-Ionone, 5,6-epoxy-beta-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds.
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Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-Ionone, 5,6-epoxy-beta-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds.
Chuankui Song - One of the best experts on this subject based on the ideXlab platform.
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dehydration induced carotenoid cleavage dioxygenase 1 reveals a novel route for β Ionone formation during tea camellia sinensis withering
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Jingming Wang, Na Zhang, Mingyue Zhao, Tingting Jing, Xiaochun Wan, Wilfried Schwab, Chuankui SongAbstract:β-Ionone is a carotenoid-derived flavor and fragrance compound with a complex fruity and woody scent, known for its violet aroma. Due to the low odor threshold, β-Ionone dramatically affects the aroma and quality of tea. Previous studies have shown that β-Ionone increases during tea withering; however, its formation and regulation during the withering process are far from being understood. As dehydration is the most important stress during the withering of the tea leaves, we isolated a dehydration-induced gene belonging to the subfamily of carotenoid cleavage dioxygenases called carotenoid cleavage dioxygenase 1a (CsCCD1a) from Camellia sinensis and expressed it in Escherichia coli. The recombinant protein could generate volatile β-Ionone and pseudoIonone from carotenoids. CsCCD1a was induced by dehydration stress, and its expression was related to the β-Ionone accumulation during tea withering. Overall, this study elucidated that CsCCD1a catalyzes the formation of β-Ionone in C. sinensis and enhanced the understanding of the β-Ionone formation under multiple stresses during the processing of tea.
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carotenoid cleavage dioxygenase 4 catalyzes the formation of carotenoid derived volatile β Ionone during tea camellia sinensis withering
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Jingming Wang, Na Zhang, Tingting Jing, Xiaochun Wan, Wilfried Schwab, Minyue Zhao, Jieyang Jin, Chuankui SongAbstract:The carotenoid-derived volatile β-Ionone plays an important role in the formation of green and black tea flavors due to its low odor threshold, but its formation and the gene(s) involved in its biosynthesis during the tea withering process is(are) still unknown. In this study, we found that the content of β-Ionone increased during the tea withering process catalyzed by an unknown enzyme(s). Correlation analysis of expression patterns of Camellia sinensis carotenoid cleavage dioxygenase genes (CsCCDs) and the β-Ionone content during the withering period revealed CsCCD4 as the most promising candidate. The full-length CsCCD4 gene was amplified from C. sinensis, and the biochemical function of the recombinant CsCCD4 protein was studied after coexpression in Escherichia coli strains engineered to accumulate β-carotene. The recombinant protein was able to cleave a variety of carotenoids at the 9-10 and 9'-10' double bonds. Volatile β-Ionone was detected as the main product by gas and liquid chromatography-mass spectrometry. The accumulation of β-Ionone was consistent with the expression levels of CsCCD4 in different tissues and during the withering process. The CsCCD4 expression was induced by low temperature and mechanical damage stress but not by dehydration stress. The results demonstrate that CsCCD4 catalyzes the production of β-Ionone in the tea plant and provide insight into its formation mechanism during the withering process.
Wilfried Schwab - One of the best experts on this subject based on the ideXlab platform.
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dehydration induced carotenoid cleavage dioxygenase 1 reveals a novel route for β Ionone formation during tea camellia sinensis withering
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Jingming Wang, Na Zhang, Mingyue Zhao, Tingting Jing, Xiaochun Wan, Wilfried Schwab, Chuankui SongAbstract:β-Ionone is a carotenoid-derived flavor and fragrance compound with a complex fruity and woody scent, known for its violet aroma. Due to the low odor threshold, β-Ionone dramatically affects the aroma and quality of tea. Previous studies have shown that β-Ionone increases during tea withering; however, its formation and regulation during the withering process are far from being understood. As dehydration is the most important stress during the withering of the tea leaves, we isolated a dehydration-induced gene belonging to the subfamily of carotenoid cleavage dioxygenases called carotenoid cleavage dioxygenase 1a (CsCCD1a) from Camellia sinensis and expressed it in Escherichia coli. The recombinant protein could generate volatile β-Ionone and pseudoIonone from carotenoids. CsCCD1a was induced by dehydration stress, and its expression was related to the β-Ionone accumulation during tea withering. Overall, this study elucidated that CsCCD1a catalyzes the formation of β-Ionone in C. sinensis and enhanced the understanding of the β-Ionone formation under multiple stresses during the processing of tea.
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carotenoid cleavage dioxygenase 4 catalyzes the formation of carotenoid derived volatile β Ionone during tea camellia sinensis withering
Journal of Agricultural and Food Chemistry, 2020Co-Authors: Jingming Wang, Na Zhang, Tingting Jing, Xiaochun Wan, Wilfried Schwab, Minyue Zhao, Jieyang Jin, Chuankui SongAbstract:The carotenoid-derived volatile β-Ionone plays an important role in the formation of green and black tea flavors due to its low odor threshold, but its formation and the gene(s) involved in its biosynthesis during the tea withering process is(are) still unknown. In this study, we found that the content of β-Ionone increased during the tea withering process catalyzed by an unknown enzyme(s). Correlation analysis of expression patterns of Camellia sinensis carotenoid cleavage dioxygenase genes (CsCCDs) and the β-Ionone content during the withering period revealed CsCCD4 as the most promising candidate. The full-length CsCCD4 gene was amplified from C. sinensis, and the biochemical function of the recombinant CsCCD4 protein was studied after coexpression in Escherichia coli strains engineered to accumulate β-carotene. The recombinant protein was able to cleave a variety of carotenoids at the 9-10 and 9'-10' double bonds. Volatile β-Ionone was detected as the main product by gas and liquid chromatography-mass spectrometry. The accumulation of β-Ionone was consistent with the expression levels of CsCCD4 in different tissues and during the withering process. The CsCCD4 expression was induced by low temperature and mechanical damage stress but not by dehydration stress. The results demonstrate that CsCCD4 catalyzes the production of β-Ionone in the tea plant and provide insight into its formation mechanism during the withering process.
Yves Wache - One of the best experts on this subject based on the ideXlab platform.
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Improved co-oxidation of beta-carotene to beta-Ionone using xanthine oxidase-generated reactive oxygen species in a multiphasic system.
Biotechnology Journal, 2008Co-Authors: Lan Cao Hoang, Jean-marc Belin, Yves WacheAbstract:beta-Ionone, an aroma compound exhibiting flower notes, can be obtained from beta-carotene in a cooxidation system utilizing xanthine oxidase-generated reactive oxygen species (ROS). ROS have to be controlled as, although they can give rise to beta-Ionone, they may also degrade it. In this work, the biotransformation of beta-carotene into beta-Ionone was investigated in systems containing variable proportions of decane to extract beta-Ionone before degradation. The use of 50% or 90% decane resulted in increased production yields. Tween 80, which was added to further improve the production, slightly decreased the reactivity of the medium and the extraction of beta-carotene, but increased the extraction of beta-Ionone. In total, the addition of Tween 80 significantly improved the yields of conversion, which reached 34% with 50% decane and 2.5 g/L Tween 80 compared to 10% without decane and Tween 80. These results show that it is possible to control a ROS-mediated reaction by the addition of a solvent phase and by modifing the medium composition.
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Effect of cis/trans isomerism of β-carotene on the ratios of volatile compounds produced during oxidative degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:β-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are β-Ionone, 5,6-epoxy-β-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of β-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9−C10 bond. This study investigated the influence of cis/trans isomerism at the C9−C10 bond on the production of β-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. β-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-β-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds. Keywords: β-Carotene...
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effect of cis trans isomerism of β carotene on the ratios of volatile compounds produced during oxidative degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurelie Bosserderatuld, J C Lhuguenot, Jean-marc BelinAbstract:β-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are β-Ionone, 5,6-epoxy-β-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of β-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9−C10 bond. This study investigated the influence of cis/trans isomerism at the C9−C10 bond on the production of β-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. β-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-β-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds. Keywords: β-Carotene...
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Effect of cis/trans Isomerism of β-Carotene on the Ratios of Volatile Compounds Produced during Oxidative Degradation
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-Ionone, 5,6-epoxy-beta-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds.
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Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation.
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Yves Wache, Aurélie Bosser-deratuld, J C Lhuguenot, Jean-marc BelinAbstract:beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-Ionone, 5,6-epoxy-beta-Ionone, and dihydroactinidiolide (DHA), which are associated by flavorists and perfumers with fruity, floral, and woody notes. These three species can be produced by degradation of beta-carotene through an attack by enzyme-generated free radicals and a cleavage at the C9-C10 bond. This study investigated the influence of cis/trans isomerism at the C9-C10 bond on the production of beta-carotene degradation compounds, first with a predictive approach and then experimentally with different isomer mixtures. beta-Carotene solutions containing high ratios of 9-cis-isomers produced more DHA, suggesting a different pathway than for the transformation of all-trans-beta-carotene to Ionone and DHA. These results are important in the search for financially viable processes to produce natural carotene-derived aroma compounds.