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Rosa M Lamuelaraventos - One of the best experts on this subject based on the ideXlab platform.
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Piceid presents antiproliferative effects in intestinal epithelial caco 2 cells effects unrelated to resveratrol release
Food & Function, 2014Co-Authors: Carolina E Storniolo, Rosa M Lamuelaraventos, Paola Quiferrada, Juan J MorenoAbstract:Trans-Piceid (T-Pc) is abundant in Polygonum cuspidatum and in grapes and grape products such as wine. Piceid reaches high levels in the stomach and intestine with rapid oral absorption. Tissues, such as liver tissue, can deglycosylate Piceid to release resveratrol, so Piceid can be considered a source of resveratrol, which has numerous biological activities such as antiproliferative effects. Therefore, the aim of this work was to analyze the action of T-Pc on intestinal epithelial cell growth. Our results show that T-Pc has antioxidant activity similar to that of trans-resveratrol (T-Rv) and higher than that of Trolox. Moreover, T-Pc (1–50 μM) inhibited Caco-2 cell growth and DNA synthesis in a concentration-dependent manner. We observed an increase in the percentage of cells in G0/G1 phase induced by T-Pc and the induction of apoptosis. Furthermore, we observed that Caco-2 cells did not have β-glucosidase activity and that Caco-2 cell cultures did not significantly deglycosylate T-Pc in our experimental conditions. On the basis of our results we propose, for the first time, that T-Pc must not be considered exclusively as a T-Rv source, and presents antiproliferative effects on intestinal epithelial cells through the modulation of the cell cycle and apoptosis by itself. Moreover, a synergistic action of T-Pc and T-Rv can be considered.
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determination of resveratrol and Piceid in beer matrices by solid phase extraction and liquid chromatography tandem mass spectrometry
Journal of Chromatography A, 2011Co-Authors: Gemma Chivablanch, Rosa M Lamuelaraventos, Mireia Urpisarda, Maria Rotchesribalta, Raul Zamoraros, Rafael LlorachAbstract:Abstract Beer is one of the most commonly consumed undistilled alcoholic beverages in many countries. In recent studies, the stilbenes resveratrol and Piceid have been found in some hop varieties which are used in the production of beer. Therefore, they could be transferred to beer. The aim of the present work was to validate a method to study the potential content of trans- and cis-resveratrol and Piceid in 110 commercial beers from around the world. The resveratrol and Piceid contents of 110 beers were analyzed by liquid chromatography–tandem mass spectrometry (LC–MS/MS) after a solid-phase extraction (SPE) using optimized and validated procedures for the beer matrix. The beer matrix effect was also studied. Stilbenes were found in quantifiable amounts in 92 beers, while concentrations below the limit of quantification (LOQ) were found in 18 beers. Resveratrol was found in the range of 1.34–77.0 μg/L in 79% of the beers analyzed, and Piceid was found in the range of 1.80–27.3 μg/L in only 33% of them. The mean of total resveratrol in all the beers was 14.7 ± 20.5 μg/L. The content of resveratrol has been compared with other resveratrol containing foods. A serving of beer contains similar amounts of stilbenes as berries, less than chocolate and grape products but more than pistachios, peanuts or tomatoes. Overall, beer is one of the products with the lowest levels of total resveratrol (μg/L), and despite its high consumption it should not be considered as a representative source of resveratrol.
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resveratrol and Piceid levels in natural and blended peanut butters
Journal of Agricultural and Food Chemistry, 2000Co-Authors: M Iberngomez, S Roigperez, Rosa M Lamuelaraventos, M C De La TorreboronatAbstract:Peanut and its derivatives, especially peanut butter, are extensively consumed in many countries, mainly in the United States, which is also the major exporter of these products. trans-Resveratrol is present in peanuts, and recently this compound has been quantified in peanut butter. It is well-known that there are beneficial effects of trans-resveratrol and its glucoside, the Piceid, in health. The absorption of trans-resveratrol has been proven in animals, and certain studies show that the absorption of some phenols is enhanced by conjugation with glucose, so that it could be possible that trans-Piceid would be more absorbed than its aglycon (trans-resveratrol). In our work, we have identified the presence of trans-Piceid in peanut butter with a new method to quantify trans-resveratrol and trans-Piceid (3-beta-glucose of trans-resveratrol). This fact is very interesting because the glucosilated form could be more easily absorbed by the intestinal gut; in this way trans-Piceid would exercise its beneficial function more efficiently than trans-resveratrol. To our knowledge, this is the first time that trans-Piceid has been quantified in peanut butter. Resveratrol and Piceid contents in natural peanut butters were found to be significantly higher than those in blended peanut butters.
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levels of cis and trans resveratrol and their glucosides in white and rose vitis vinifera wines from spain
Journal of Agricultural and Food Chemistry, 1996Co-Authors: A I Romeroperez, Rosa M Lamuelaraventos, And Andrew L Waterhouse, M C De La TorreboronatAbstract:The resveratrol monomers (trans-Piceid, cis-Piceid, trans-resveratrol, and cis-resveratrol) have been previously identified and quantified in red wines. Here, the levels of these compounds in Spanish white and rose wines are described. For white wines, a concentration step was needed to quantify the four resveratrol isomers. The recovery and reproducibility of this procedure were very good. These white wines had levels between 0.051 and 1.801 mg/L. Rose wines had an average level of 2.15 mg/L, in between those of red and white wines. Keywords: Resveratrol; Piceid; glucosides; white wine; rose wine
Sonia Collin - One of the best experts on this subject based on the ideXlab platform.
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Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Meike Bröhan, Vesna Jerkovic, Sonia CollinAbstract:trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-Piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-Piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-Piceid in beer. Hop remains, however, the single source of cis-Piceid.
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stilbenic profile of cocoa liquors from different origins determined by hplc apci ms ms identification of a hexoside analog of Piceid
XXVième Conférence internationale sur les polyphénols, 2010Co-Authors: Vesna Jerkovic, Meike Bröhan, Sonia CollinAbstract:trans-Resveratrol and trans-Piceid were recently discovered in chocolate. In the present work, both were quantified by RP-HPLC-APCI(þ)-MS/MS in 22 cocoa liquors from 11 different countries. A very large range of concentrations was observed for trans-Piceid. The most concentrated sample Arriba 06) reached 0.4 and 2.6 mg/kg of trans-resveratrol and trans-Piceid, respectively, but in other cultivars stilbene levels were five times lower. Neither cis-resveratrol nor cis-Piceid was found in cocoa liquors. An unknown compound eluting 0.5 min before trans-Piceid and present at concentrations up to 0.8 mg/kg of trans-Piceid equivalents in cocoa liquors was tentatively identified by HRMS as a trans-Piceid-like hexoside.
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fate of resveratrol and Piceid through different hop processings and storage times
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Vesna Jerkovic, Sonia CollinAbstract:Trans-Piceid and trans-resveratrol contents of hop cones, hop pellets, CO2 extracts, and spent hop from American varieties (harvest 2004) were determined by reverse-phase high-performance liquid chromatography-atmospheric pressure chemical ionization-tandem mass spectrometry [RP-HPLC-APCI(+)-MS/MS]. Pelletization induced strong stilbene degradation in some cultivars. Similarly, 1 year of storage at 4 degrees C led to a huge loss of trans-Piceid, especially in the case of hop cones (much faster than in model media, although well protected from light and oxygen). Therefore, after 8 months of storage, the overall stilbene content was in the same range whatever the conditioned form. Absent in fresh hop cones or pellets, cis-resveratrol was released from cis-Piceid in all stored samples. On the other hand, no delta-viniferin was detected despite it is present in light-protected model media spiked with trans-Piceid. Because supercritical carbon dioxide proved inefficient for recovering resveratrol and Piceid from pellets, spent hop emerged as the most interesting material for subsequent specific stilbene extraction.
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occurrence of resveratrol and Piceid in american and european hop cones
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Vesna Jerkovic, Sonia CollinAbstract:The recent discovery in hops of trans-resveratrol and its glucoside, trans-Piceid, both famous in wine for their potential role in the "French paradox", opens new doors to understanding hop health benefits. In the present work, trans-resveratrol and trans-Piceid were quantified by HPLC-APCI-MS/MS in 40 American and European hop cone samples from harvests of 2004, 2005, and 2006. Their content varies greatly, in the range 0.5-12 mg/kg. All German varieties revealed low amounts of stilbenes. The highest concentrations were found in Cascade (2004) and Willamette (2004 and 2006), two American low-alpha-acid varieties. Yet, probably because trans-resveratrol is a phytoalexin, a strong influence of harvest year was also observed.
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Chocolate and cocoa: New sources of trans-resveratrol and trans-Piceid
Food Chemistry, 2006Co-Authors: Christine Counet, Delphine Callemien, Sonia CollinAbstract:trans-Resveratrol and trans-Piceid were found for the first time in dark chocolate (at least 0.4 ppm trans-resveratrol and 1 ppm trans-Piceid) and cocoa liquor (at least 0.5 ppm trans-resveratrol and 1.2 ppm trans-Piceid). Because these compounds are highly sensitive to light, a specific extraction procedure was required to recover them, involving delipidation with toluene and cyclohexane and ethanol/water (80/20, v/v) solid-liquid extraction at 60 degrees C before reverse-phase HPLC-MS/MS analysis (atmospheric pressure chemical ionization [APCI] in the positive mode). Thanks to an exceptionally high procyanidin content, chocolate products displayed higher antioxidant activity than much more concentrated commercial stilbene extracts. (c) 2005 Elsevier Ltd. All rights reserved.
Ivan K Chu - One of the best experts on this subject based on the ideXlab platform.
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accumulation of trans Piceid in sorghum seedlings infected with colletotrichum sublineolum
Phytochemistry, 2008Co-Authors: Chunhat Shih, Ivan K ChuAbstract:Abstract Sorghum SbSTS1, a pathogen inducible gene, was previously demonstrated to encode an enzyme with stilbene synthase activity. In this study, we attempt to identify the stilbene derivatives that accumulate in infected sorghum seedlings after inoculation with the anthracnose pathogen Colletotrichum sublineolum. Scanning for precursor ions that produced the common stilbene aglycones as diagnostic ions was performed in a triple quadrupole mass spectrometer. It was found that infected sorghum seedlings accumulated trans-Piceid as the major stilbene metabolite together with an unknown resveratrol derivative. Time-course accumulation of trans-Piceid was examined in two sorghum cultivars, DK18 and DK77, which are resistant and susceptible to C. sublineolum, respectively. In both cultivars, trans-Piceid was not detected until 48 h after inoculation, consistent with the late induction of SbSTS1 reported previously in infected sorghum plants. The levels of trans-Piceid detected in DK77 seedlings were approximately three times the levels detected in DK18 seedlings at 120 h after inoculation. In vitro assays demonstrated that trans-Piceid did not exhibit significant toxicity on conidial germination and mycelial growth of C. sublineolum. Hence trans-Piceid alone may not represent an important defense component against the anthracnose pathogen in sorghum seedlings.
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constitutive accumulation of cis Piceid in transgenic arabidopsis overexpressing a sorghum stilbene synthase gene
Plant and Cell Physiology, 2006Co-Authors: Corey N W Lam, Karin Springob, Juergen Schmidt, Ivan K ChuAbstract:Sorghum SbSTS1 was the first example of a stilbene synthase gene in monocots. Previously, we demonstrated that the gene was involved in defense responses. To examine its biochemical function in planta, SbSTS1 was overexpressed in transgenic Arabidopsis. Metabolite analysis revealed that cis-resveratrol glucoside (Piceid) accumulated as the major stilbene in the transgenic lines. Using liquid chromatography– tandem mass spectrometry (LC–MS/MS) in selected reaction monitoring mode, up to 580m gg –1 FW of cis-Piceid were detected in 2-week-old plants, which represent a convenient source of the cis-isomers for pharmacological investigations. Our results also suggested the presence of unknown stilbene isomerase activities in Arabidopsis.
G Mazza - One of the best experts on this subject based on the ideXlab platform.
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simultaneous analysis of serotonin melatonin Piceid and resveratrol in fruits using liquid chromatography tandem mass spectrometry
Journal of Chromatography A, 2011Co-Authors: Xin Huang, G MazzaAbstract:An analytical method was developed for the simultaneous quantification of serotonin, melatonin, trans- and cis-Piceid, and trans- and cis-resveratrol using reversed-phase high performance liquid chromatography coupled to mass spectrometry (HPLC–MS) with electrospray ionization (ESI) in both positive and negative ionization modes. HPLC optimal analytical separation was achieved using a mixture of acetonitrile and water with 0.1% formic acid as the mobile phase in linear gradient elution. The mass spectrometry parameters were optimized for reliable quantification and the enhanced selectivity and sensitivity selected reaction monitoring mode (SRM) was applied. For extraction, the direct analysis of initial methanol extracts was compared with further ethyl acetate extraction. In order to demonstrate the applicability of this analytical method, serotonin, melatonin, trans- and cis-Piceid, and trans- and cis-resveratrol from 24 kinds of commonly consumed fruits were quantified. The highest serotonin content was found in plantain, while orange bell peppers had the highest melatonin content. Grape samples possessed higher trans- and cis-Piceid, and trans- and cis-resveratrol contents than the other fruits. The results indicate that the combination of HPLC–MS detection and simple sample preparation allows the rapid and accurate quantification of serotonin, melatonin, trans- and cis-Piceid, and trans- and cis-resveratrol in fruits.
Maria Rotchesribalta - One of the best experts on this subject based on the ideXlab platform.
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determination of resveratrol and Piceid in beer matrices by solid phase extraction and liquid chromatography tandem mass spectrometry
Journal of Chromatography A, 2011Co-Authors: Gemma Chivablanch, Rosa M Lamuelaraventos, Mireia Urpisarda, Maria Rotchesribalta, Raul Zamoraros, Rafael LlorachAbstract:Abstract Beer is one of the most commonly consumed undistilled alcoholic beverages in many countries. In recent studies, the stilbenes resveratrol and Piceid have been found in some hop varieties which are used in the production of beer. Therefore, they could be transferred to beer. The aim of the present work was to validate a method to study the potential content of trans- and cis-resveratrol and Piceid in 110 commercial beers from around the world. The resveratrol and Piceid contents of 110 beers were analyzed by liquid chromatography–tandem mass spectrometry (LC–MS/MS) after a solid-phase extraction (SPE) using optimized and validated procedures for the beer matrix. The beer matrix effect was also studied. Stilbenes were found in quantifiable amounts in 92 beers, while concentrations below the limit of quantification (LOQ) were found in 18 beers. Resveratrol was found in the range of 1.34–77.0 μg/L in 79% of the beers analyzed, and Piceid was found in the range of 1.80–27.3 μg/L in only 33% of them. The mean of total resveratrol in all the beers was 14.7 ± 20.5 μg/L. The content of resveratrol has been compared with other resveratrol containing foods. A serving of beer contains similar amounts of stilbenes as berries, less than chocolate and grape products but more than pistachios, peanuts or tomatoes. Overall, beer is one of the products with the lowest levels of total resveratrol (μg/L), and despite its high consumption it should not be considered as a representative source of resveratrol.