The Experts below are selected from a list of 13275 Experts worldwide ranked by ideXlab platform
Toshihiko Shoji - One of the best experts on this subject based on the ideXlab platform.
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Flavan-3-ol/Procyanidin Metabolomics in Rat Urine Using HPLC-Quadrupole TOF/MS.
Molecular nutrition & food research, 2018Co-Authors: Saeko Masumoto, Tomisato Miura, Shiori Aoki, Toshihiko ShojiAbstract:Scope Several studies have demonstrated that flavan-3-ol/Procyanidins are associated with biological functions in the prevention of various chronic diseases, including obesity and diabetes. Knowledge of their mechanisms, including bioavailability, has significantly progressed in the last decade. However, the differences of the metabolic signatures among flavan-3-ol/Procyanidins remain ambiguous. Methods and results The metabolites in urine over time after acute administration of three typical flavan-3-ol/Procyanidins ((epi)catechin [EPC], epigallocatechin gallate [EGCG], and Procyanidin dimer [PC]) in view of the chemical structure were analyzed by HPLC-quadrupole TOF/MS. Several bile acid and amino acid derivatives including tryptophan and tyrosine, as well as flavan-3-ol/Procyanidin conjugates and phenolic acid degradation products generated by the gut microbiota were observed in rat urine. Conclusion Multivariate statistical analyses suggest that the exogenous and endogenous metabolites of flavan-3-ol/Procyanidins greatly differ, although the chemical structures of three typical flavan-3-ol/Procyanidins-EPC, EGCG, and PC-are similar. Thus, metabolomic differences likely affect their biological functions and health benefits.
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apple Procyanidins induce tumor cell apoptosis through mitochondrial pathway activation of caspase 3
Carcinogenesis, 2007Co-Authors: Tomisato Miura, Toshihiko Shoji, Tomomasa Kanda, Yasuyuki Ohtake, Mitsuru Chiba, Kousuke Kasai, Hiroyuki Nozaka, Toshiya Nakamura, Tatsusuke SatoAbstract:Various epidemiologic and experimental in vivo and in vitro studies have suggested that polyphenols derived from fruits, vegetables and beverages might decrease the risk of developing lifestyle diseases, such as cardiovascular disorders and cancer. Apples are a major dietary source of polyphenols. Here we investigated the antitumor activity of apple polyphenols (APs) and Procyanidins, namely condensed tannins, both in vitro and in vivo studies. APs and Procyanidins inhibited the growth of transplanted B16 mouse melanoma cells and BALB-MC.E12 mouse mammary tumor cells, and increased the survival rate of the host mice-transplanted B16 cells. Among the APs, the apple Procyanidins specifically, rather than other polyphenols such as chlorogenic acid, (-)-epicatechin, phloridzin and Procyanidin B2, had a major effect on cell proliferation and induced apoptosis in vitro. The apple Procyanidins increased mitochondrial membrane permeability and cytochrome c release from mitochondria and activated caspase-3 and caspase-9 within the tumor cells. In addition, we separated eight Procyanidin fractions according to the degree of polymerization using normal-phase chromatography, and detected strong anti-tumor activity in the Procyanidin pentamer and higher degree fractions. Our results indicate that the oral administration of apple Procyanidins inhibits the proliferation of tumor cells by inducing apoptosis through the intrinsic mitochondrial pathway.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited an increase of plasma triglyceride levels in both models. These results suggested that the oligomeric Procyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activity in mice and humans.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and hu...
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats. Keywords: Absorption; apple Procyanidins; HPLC/MS/MS; Procyanidin dimers; Procyanidin trimers
Yukihiro Goda - One of the best experts on this subject based on the ideXlab platform.
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats. Keywords: Absorption; apple Procyanidins; HPLC/MS/MS; Procyanidin dimers; Procyanidin trimers
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats.
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isolation and structural elucidation of some Procyanidins from apple by low temperature nuclear magnetic resonance
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Toshihiko Shoji, Hiroshi Akiyama, Tomomasa Kanda, Motoh Mutsuga, Takatoshi Nakamura, Yukihiro GodaAbstract:Procyanidin fractions from apple were separated according to the degree of polymerization using normal phase chromatography. Evaluation of physiological functionalities of Procyanidins requires individual structural determination. However, it is difficult to elucidate the structure of Procyanidins, in particular those with (+)-epicatechin (1) or (−)-catechin (2) units, and determine whether the interflavanoid bonds are 4β→8 or 4β→6 without cleavage and acetylation. Structural determination used LC-MS and low-temperature NMR. Nine Procyanidins were separated by preparative HPLC consisting of three well-known Procyanidins [Procyanidin B1 (3), Procyanidin B2 (4), and Procyanidin C1 (5)] and six new Procyanidins [epicatechin-(4β→8)-epicatechin-(4β→8)-catechin (6); epicatechin-(4β→6)-epicatechin-(4β→8)-catechin (7); epicatechin-(4β→6)-epicatechin-(4β→8)-epicatechin (8); epicatechin-(4β→8)-epicatechin-(4β→6)-catechin (9); epicatechin-(4β→8)-epicatechin-(4β→6)-epicatechin (10); and epicatechin-(4β→8)-epicatechin...
Tomomasa Kanda - One of the best experts on this subject based on the ideXlab platform.
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apple Procyanidins induce tumor cell apoptosis through mitochondrial pathway activation of caspase 3
Carcinogenesis, 2007Co-Authors: Tomisato Miura, Toshihiko Shoji, Tomomasa Kanda, Yasuyuki Ohtake, Mitsuru Chiba, Kousuke Kasai, Hiroyuki Nozaka, Toshiya Nakamura, Tatsusuke SatoAbstract:Various epidemiologic and experimental in vivo and in vitro studies have suggested that polyphenols derived from fruits, vegetables and beverages might decrease the risk of developing lifestyle diseases, such as cardiovascular disorders and cancer. Apples are a major dietary source of polyphenols. Here we investigated the antitumor activity of apple polyphenols (APs) and Procyanidins, namely condensed tannins, both in vitro and in vivo studies. APs and Procyanidins inhibited the growth of transplanted B16 mouse melanoma cells and BALB-MC.E12 mouse mammary tumor cells, and increased the survival rate of the host mice-transplanted B16 cells. Among the APs, the apple Procyanidins specifically, rather than other polyphenols such as chlorogenic acid, (-)-epicatechin, phloridzin and Procyanidin B2, had a major effect on cell proliferation and induced apoptosis in vitro. The apple Procyanidins increased mitochondrial membrane permeability and cytochrome c release from mitochondria and activated caspase-3 and caspase-9 within the tumor cells. In addition, we separated eight Procyanidin fractions according to the degree of polymerization using normal-phase chromatography, and detected strong anti-tumor activity in the Procyanidin pentamer and higher degree fractions. Our results indicate that the oral administration of apple Procyanidins inhibits the proliferation of tumor cells by inducing apoptosis through the intrinsic mitochondrial pathway.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited an increase of plasma triglyceride levels in both models. These results suggested that the oligomeric Procyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activity in mice and humans.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and hu...
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats. Keywords: Absorption; apple Procyanidins; HPLC/MS/MS; Procyanidin dimers; Procyanidin trimers
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats.
Yasuyuki Ohtake - One of the best experts on this subject based on the ideXlab platform.
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apple Procyanidins induce tumor cell apoptosis through mitochondrial pathway activation of caspase 3
Carcinogenesis, 2007Co-Authors: Tomisato Miura, Toshihiko Shoji, Tomomasa Kanda, Yasuyuki Ohtake, Mitsuru Chiba, Kousuke Kasai, Hiroyuki Nozaka, Toshiya Nakamura, Tatsusuke SatoAbstract:Various epidemiologic and experimental in vivo and in vitro studies have suggested that polyphenols derived from fruits, vegetables and beverages might decrease the risk of developing lifestyle diseases, such as cardiovascular disorders and cancer. Apples are a major dietary source of polyphenols. Here we investigated the antitumor activity of apple polyphenols (APs) and Procyanidins, namely condensed tannins, both in vitro and in vivo studies. APs and Procyanidins inhibited the growth of transplanted B16 mouse melanoma cells and BALB-MC.E12 mouse mammary tumor cells, and increased the survival rate of the host mice-transplanted B16 cells. Among the APs, the apple Procyanidins specifically, rather than other polyphenols such as chlorogenic acid, (-)-epicatechin, phloridzin and Procyanidin B2, had a major effect on cell proliferation and induced apoptosis in vitro. The apple Procyanidins increased mitochondrial membrane permeability and cytochrome c release from mitochondria and activated caspase-3 and caspase-9 within the tumor cells. In addition, we separated eight Procyanidin fractions according to the degree of polymerization using normal-phase chromatography, and detected strong anti-tumor activity in the Procyanidin pentamer and higher degree fractions. Our results indicate that the oral administration of apple Procyanidins inhibits the proliferation of tumor cells by inducing apoptosis through the intrinsic mitochondrial pathway.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and humans. Simultaneous ingestion of AP and triglyceride significantly inhibited an increase of plasma triglyceride levels in both models. These results suggested that the oligomeric Procyanidins contained in AP inhibited triglyceride absorption by inhibiting pancreatic lipase activity in mice and humans.
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oligomeric Procyanidins in apple polyphenol are main active components for inhibition of pancreatic lipase and triglyceride absorption
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Hiroshi Sugiyama, Toshihiko Shoji, Tomomasa Kanda, Yoko Akazome, Atsuko Yamaguchi, Masaaki Yasue, Yasuyuki OhtakeAbstract:Inhibitory effects of apple polyphenol extract (AP) and Procyanidin contained in AP on in vitro pancreatic lipase activity and in vivo triglyceride absorption in mice and humans were examined. AP and Procyanidin considerably inhibited in vitro pancreatic lipase activity. However, polyphenols, except for Procyanidin, in AP (i.e., catechins, chalcones, and phenol carboxylic acids) showed weak inhibitory activities on pancreatic lipase. Procyanidins separated by normal-phase chromatography according to the degree of polymerization were also examined. Inhibitory effects of Procyanidins increased according to the degree of polymerization from dimer to pentamer. On the other hand, pentamer or greater Procyanidins showed maximal inhibitory effects on pancreatic lipase. These results suggested that with respect to in vitro pancreatic lipase inhibition, the degree of polymerization was an important factor and oligomeric Procyanidin mainly contributed. Next, we performed a triglyceride tolerance test in mice and hu...
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats. Keywords: Absorption; apple Procyanidins; HPLC/MS/MS; Procyanidin dimers; Procyanidin trimers
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apple Procyanidin oligomers absorption in rats after oral administration analysis of Procyanidins in plasma using the porter method and high performance liquid chromatography tandem mass spectrometry
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Toshihiko Shoji, Saeko Masumoto, Nina Moriichi, Hiroshi Akiyama, Tomomasa Kanda, Yasuyuki Ohtake, Yukihiro GodaAbstract:In this study, we investigated the absorption of apple Procyanidins, namely, apple condensed tannins (ACTs), in rats using the Porter method and high-performance liquid chromatography/tandem mass spectrometry. The apple Procyanidin concentrations in the rat plasma reached a maximum 2 h after administration and decreased thereafter. To investigate the limits of the absorption of apple Procyanidins in the polymerization degree, we administered the Procyanidin oligomer fraction, which was separated from ACT using normal-phase chromatography according to the degree of polymerization. Procyanidins from each dimer to pentamer group were detected in the plasma by the Porter method. Moreover, by the study using reconstituted Procyanidins, polymeric Procyanidins influenced the absorption of Procyanidin oligomers. These results suggest that ACTs are absorbed and directly involved in physiological functions in the rats.
Ronald L Prior - One of the best experts on this subject based on the ideXlab platform.
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release of bound Procyanidins from cranberry pomace by alkaline hydrolysis
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Brittany L White, Luke R Howard, Ronald L PriorAbstract:Procyanidins in plant products are present as extractable or unextractable/bound forms. We optimized alkaline hydrolysis conditions to liberate Procyanidins and depolymerize polymers from dried cranberry pomace. Alkaline extracts were neutralized (pH 6−7) and then Procyanidins were extracted with ethyl acetate and analyzed by normal phase high performance liquid chromatography. Alkaline hydrolysis resulted in an increase in low molecular weight Procyanidins, and the increase was greater at higher temperature, short time combinations. The most Procyanidins (DP1−DP3) were extracted at 60 °C for 15 min with each concentration of NaOH. When compared to conventional extraction using homogenization with acetone/water/acetic acid (70:29.5:0.5 v/v/v), treatment with NaOH increased Procyanidin oligomer extraction by 3.8−14.9-fold, with the greatest increase being DP1 (14.9×) and A-type DP2 (8.4×) Procyanidins. Alkaline treatment of the residue remaining after conventional extraction resulted in further Procyanidin...
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processing and storage effects on Procyanidin composition and concentration of processed blueberry products
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Cindi Brownmiller, Luke R Howard, Ronald L PriorAbstract:Blueberries are a rich source of Procyanidins that may contribute to the reduced risk of chronic disease; however, because of seasonal availability, the berries are commonly consumed in thermally processed forms after long-term storage. In this study, we evaluated the effects of processing and 6 months of storage on Procyanidin composition and content of blueberries that were canned in syrup (CS), canned in water (CW), pureed, and juiced (nonclarified and clarified). Processing blueberries into various forms resulted in significant losses of total Procyanidins, with only 19 and 23% being retained in nonclarified and clarified juices, 41% retained in purees, and 65 and 78% being retained in berries CS and CW. The mono- and dimers were retained to a much greater extent than larger oligomers in all products following processing. Procyanidins were further degraded during 6 months of storage, with only 8% and 11% retained in clarified and nonclarified juices, 7% retained in pureed, and 22 and 32% retained in berries CS and CW. Similar to results obtained following processing, mono- and dimers were better retained than larger oligomers. Methods are needed to prevent Procyanidin losses during processing and storage.
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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing
Journal of food science, 2009Co-Authors: Ramesh C. Khanal, Luke R Howard, Ronald L PriorAbstract:UNLABELLED Grape juice processing by-products, grape seed and pomace are a rich source of Procyanidins, compounds that may afford protection against chronic disease. This study was undertaken to identify optimal extrusion conditions to enhance the contents of monomers and dimers at the expense of large molecular weight Procyanidin oligomers and polymers in grape seed and pomace. Extrusion variables, temperature (160, 170, and 180 degrees C in grape seed, and 160, 170, 180, and 190 degrees C in pomace) and screw speed (100, 150, and 200 rpm in both) were tested using mixtures of grape seed as well as pomace with decorticated white sorghum flour at a ratio of 30 : 70 and moisture content of 45%. Samples of grape seed and pomace were analyzed for Procyanidin composition before and after extrusion, and total anthocyanins were determined in pomace. Additionally, chromatograms from diol and normal phase high-performance liquid chromatography were compared for the separation of Procyanidins. Extrusion of both grape by-products increased the biologically important monomer and dimers considerably across all temperature and screw speeds. Highest monomer content resulted when extruded at a temperature of 170 degrees C and screw speed of 200 rpm, which were 120% and 80% higher than the unextruded grape seed and pomace, respectively. Increases in monomer and dimer contents were apparently the result of reduced polymer contents, which declined by 27% to 54%, or enhanced extraction facilitated by disruption of the food matrix during extrusion. Extrusion processing reduced total anthocyanins in pomace by 18% to 53%. PRACTICAL APPLICATIONS Extrusion processing can be used to increase Procyanidin monomer and dimer contents in grape seed and pomace. Procyanidins in grape by-products have many health benefits, but most are present as large molecular weight compounds, which are poorly absorbed. Extrusion processing appears to be a promising technology to increase levels of the bioactive low molecular weight Procyanidins.
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Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content
Journal of agricultural and food chemistry, 2003Co-Authors: Joseph M. Awika, Linda Dykes, And Lloyd W Rooney, Ronald L PriorAbstract:Sorghum Procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the Procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa Procyanidins as external standards. Sorghum Procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW Procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of Procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of Procyanidins (42−84%) than bread (13−69%). Extrusion of sorghum grain resulted in an increase in the levels of Procyanidin oligomers with DP ≤ 4 and decrease in polymers with DP ≥ 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. P...
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processing of sorghum sorghum bicolor and sorghum products alters Procyanidin oligomer and polymer distribution and content
Journal of Agricultural and Food Chemistry, 2003Co-Authors: Joseph M. Awika, Linda Dykes, Liwei Gu, And Lloyd W Rooney, Ronald L PriorAbstract:Sorghum Procyanidins were characterized and quantified from two brown sorghum varieties and their processed products by normal phase HPLC with fluorescence detection. The DP of the Procyanidins was determined by thiolysis. Quantification was done by using purified oligomeric and polymeric cocoa Procyanidins as external standards. Sorghum Procyanidins were composed mostly of high MW (DP > 10) polymers. Significant differences were observed in levels as well as distribution of the different MW Procyanidins between the sorghums. Processing of the sorghum brans into cookies and bread significantly reduced the levels of Procyanidins; this effect was more pronounced in the higher MW polymers. Cookies had a higher retention of Procyanidins (42−84%) than bread (13−69%). Extrusion of sorghum grain resulted in an increase in the levels of Procyanidin oligomers with DP ≤ 4 and decrease in polymers with DP ≥ 6. This suggests a possible breakdown of the high MW polymers to the lower MW constituents during extrusion. P...
