• 제목/요약/키워드: Flavonols

검색결과 99건 처리시간 0.023초

Accumulation of Flavonols in Response to Ultraviolet-B Irradiation in Soybean Is Related to Induction of Flavanone 3-β-Hydroxylase and Flavonol Synthase

  • Kim, Bong Gyu;Kim, Jeong Ho;Kim, Jiyoung;Lee, Choonghwan;Ahn, Joong-Hoon
    • Molecules and Cells
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    • 제25권2호
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    • pp.247-252
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    • 2008
  • There are several branch points in the flavonoid synthesis pathway starting from chalcone. Among them, the hydroxylation of flavanone is a key step leading to flavonol and anthocyanin. The flavanone 3-${\beta}$-hydroxylase (GmF3H) gene was cloned from soybean (Glycine max cultivar Sinpaldal) and shown to convert eriodictyol and naringenin into taxifolin and dihydrokaempferol, respectively. The major flavonoids in this soybean cultivar were found by LC-MS/MS to be kamepferol O-triglycosides and O-diglycosides. Expression of GmF3H and flavonol synthase (GmFLS) was induced by ultraviolet-B (UV-B) irradiation and their expression stimulated accumulation of kaempferol glycones. Thus, GmF3H and GmFLS appear to be key enzymes in the biosynthesis of the UV-protectant, kaempferol.

Characterization of phenolic compounds biosynthesized in pink-colored skin of Japanese indigenous Vitis vinifera cv. Koshu grape

  • Kobayashi, Hironori;Suzuki, Yumiko;Ajimura, Kosei;Konno, Tomonori;Suzuki, Shunji;Saito, Hiroshi
    • Plant Biotechnology Reports
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    • 제5권1호
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    • pp.79-88
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    • 2011
  • Vitis vinifera cv. Koshu is a traditional grape cultivar that has been grown for centuries in Japan. The Koshu grape has pink-colored skin and Koshu wines have slight astringency. We demonstrated for the first time the characterization of hydroxycinnamic acids, flavan-3-ols, and flavonoids in Koshu grape using high-performance liquid chromatography and liquid chromatography-mass spectrometry. The gross weight of phenolic compounds excluding anthocyanins and proanthocyanidins in Koshu grape at harvest was higher than those in Sauvignon Blanc, Chardonnay, and Merlot grapes. In addition, hydroxycinnamic acid and monomeric flavonol contents in Koshu grape were also higher than those in the other grape cultivars. Transcription analysis of cinnamic acid 4-hydroxylase, p-coumarate 3-hydroxylase, caffeate methyltransferase, and flavonol synthase genes indicated high accumulation of hydroxycinnamic acids and flavonols in Koshu grape skin compared with the other cultivars. These findings obtained by chemical and molecular approaches partially explained the phenolic characteristics and the peculiar astringency of Koshu grape.

흰목이 버섯 배양액의 항산화 활성 규명 (In Vitro Evaluation for Antioxidant Activities of Culture Broth of Tremella fuciformis)

  • 나경수;최장원
    • KSBB Journal
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    • 제25권1호
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    • pp.55-61
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    • 2010
  • To investigate antioxidant activity of the culture broth from submerged culture of Tremella fuciformis, we preferentially analyzed the chemical composition of culture broth, which was mainly composed of carbohydrate (296.39 mg/g) and protein (9.24 mg/g), respectively. Also, contents of polyphenols, flavonoids and flavonols were 16.63 mg/g, 9.19 mg/g and 83.74 ${\mu}/g$, respectively. Next, we examined the scavenging abilities on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical, ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) radical, the reducing power, and chelating ability on ferrous ions. All antioxidant activities of the culture broth were increased in proportion to its concentrations. The $IC_{50}$ values were in order as follows ABTS radical scavenging activity < OPPH radical scavenging activity < chelating power. Accordingly, these results suggest that pharmacological function of T. fuciformis might be due to, at least partially, their protective effects against oxidation and the culture broth of T. fuciformis was free radical inhibitors or scavengers at low concentration, involving possibly in termination of free radical reaction as primary antioxidants.

Molecular Cloning and Expression of Dihydroflavonol 4-reductase Gene in Tuber Organs of Purple-fleshed Potatoes

  • Kang, Won-Jin;Lee, Yong-Hwa;Kim, Hyun-Soon;Joung, Hyouk;Jeon, Jae-Heung
    • Journal of Applied Biological Chemistry
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    • 제49권3호
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    • pp.75-81
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    • 2006
  • A full-length cDNA encoding dihydroflavonol 4-reductase (st-dfr) of potato was isolated by rapid amplification of cDNA ends, and their expression was investigated from purple-fleshed potato (Solanum tuberosum L. cv. Jashim). The st-dfr exists as a member of a small gene family and its transcripts was abundant in the order of tuber flesh, stem, leaf, and root. The expressions of st-dfr gene were light inducible and cultivar dependant. Transgenic potato plants harboring antisense st-dfr (AS-DFR) sequences were analyzed. The accumulation of mRNA was nearly completely inhibited as a result of introducing an AS-DFR gene under the control of the 35S CaMV promoter into the red tuber skin Solanum tuberosum L. cv. Desiree. The anthocyanin content of the tuber peels of the transgenic lines was dramatically decreased by up to 70%. The possible production of flavonols in the peels of AS-DFR transgenic potatoes was discussed.

Expression analysis of UDP-glucose:flavonoid 3-O-glucosyltransferase (UFGT) gene in an interspecific hybrid grape between Vitis ficifolia var. ganebu and Vitis vinifera cv. Muscat of Alexandria

  • Poudel, Puspa Raj;Goto-Yamamoto, Nami;Mochioka, Ryosuke;Kataoka, Ikuo;Beppu, Kenji
    • Plant Biotechnology Reports
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    • 제2권4호
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    • pp.233-238
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    • 2008
  • Kadainou R-1, an interspecific hybrid grape derived from red (Vitis ficifolia var. ganebu) and white (V. vinifera cv. Muscat of Alexandria) grapes, accumulates high concentrations of anthocyanin in the berry skin. Hence, the expression of uridine 50 -diphosphate (UDP)-glucose:flavonoid 3-O-glucosyltransferase (UFGT), the key enzyme of the anthocyanin pathway, was examined in the berry skin of Kadainou R-1. As information on gene sequences of V. ficifolia var. ganebu and other wild grape species was unavailable, we performed GeneChip hybridization using biotin-labeled genomic deoxyribonucleic acid (DNA) to investigate how the genomic sequences of V. vinifera varieties and that of V. ficifolia var. ganebu differ. The study showed a lower correlation coefficient between V. vinifera cultivars and V. ficifolia var. ganebu than that among V. vinifera cultivars. The sequences of the UFGT gene derived from both parents of the red and white cultivars were sequenced in Kadainou R1 and revealed that both were expressed irrespective of the fact that it was not expressed in the white grape (male parent).

Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variation in a Winemaking Culture

  • Min, He-Ryeon;Jeon, Bo-Young;Seo, Ha-Na;Kim, Min-Ju;Kim, Jun-Cheol;Kim, Joon-Kuk;Park, Doo-Hyun
    • Food Science and Biotechnology
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    • 제18권6호
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    • pp.1358-1364
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    • 2009
  • Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

Flavonoids Differentially Modulate Nitric Oxide Production Pathways in Lipopolysaccharide-Activated RAW264.7 Cells

  • Kim Ae Ra;Cho Jae Youl;Zou Yani;Choi Jae Sue;Chung Hae Young
    • Archives of Pharmacal Research
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    • 제28권3호
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    • pp.297-304
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    • 2005
  • Naturally occurring flavonoids are known to modulate various inflammatory and immune processes. Based on structural property, in this study, molecular mechanism of flavonoids in modulating nitric oxide (NO) production and its signaling pathway were investigated using lipopolysaccharide (LPS)-activated RAW264.7 cells. Although flavonol-typed flavonoids (kaempferol and quercetin) more potently scavenged reactivity of nitric oxide ($\cdot$NO) as well as peroxynitrite (ONOO$\kappa$) than isoflavones (genistein and genistin), kaempferol, quercetin and genistein showed a little difference in inhibition of both inducible NO synthase expression and NO production, with IC$_{50}$ values of 13.9, 20.1 and 26.8 $\mu$M. However, there was a striking pattern related to structural feature in modulation of LPS-mediated signaling pathways. Thus, flavonols only inhibited transcription factor AP-1 activation, whereas isoflavones suppressed the DNA binding activation of NF-$\kappa$B and C/EBP$\beta$. Therefore, these data suggest that structural feature may be linked to decide drugs target molecule in LPS-mediated signaling pathways, rather than its potency.

Antiherpetic Activities of Flavonoids against Herpes Simplex Virus Type 1 (HSV-1) and Type 2 (HSV-2) In Vitro

  • Lyu Su-Yun;Rhim Jee-Young;Park Won-Bong
    • Archives of Pharmacal Research
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    • 제28권11호
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    • pp.1293-1301
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    • 2005
  • Flavonoids, a group of low molecular weight phenylbenzopyrones, have various pharmacological properties including antioxidant, anticancer, bactericidal, and anti-inflammatory. We carried out anti-herpetic assays on 18 flavonoids in five classes and a virus-induced cytopathic effect (CPE) inhibitory assay, plaque reduction assay, and yield reduction assay were performed. When flavonoids were applied at various concentrations to Vero cells infected by HSV-1 and 2, most of the f1avonoids showed inhibitory effects on virus-induced CPE. Among the flavonoids, EC, ECG (flavanols), genistein (isoflavone), naringenin (flavanone), and quercetin (flavonol) showed a high level of CPE inhibitory activity. The antiviral activity of flavonoids were also examined by a plaque reduction assay. EC, ECG, galangin, and kaempferol showed a strong antiviral activity, and catechin, EGC, EGCG, naringenin, chrysin, baicalin, fisetin, myricetin, quercetin, and genistein showed moderate inhibitory effects against HSV-1. In these experiments, flavanols and flavonols appeared to be more active than flavones. Furthermore, treatment of Vero cells with ECG and galangin (which previously showed strong antiviral activities) before virus adsorption led to a slight enhancement of inhibition as determined by a yield reduction assay, indicating that an intracellular effect may also be involved.

Variation in the functional compounds of molten salt Kimchi during fermentation

  • Park, Kyubeen;Kim, Yeonmi;Kim, Jae-Han;Park, Jong-Tae
    • 농업과학연구
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    • 제46권1호
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    • pp.173-182
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    • 2019
  • To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

Antioxidant and Biological Activity in the Leaves of Adzuki Bean (Vigna angularis L.)

  • Lee, Kyung Jun;Lee, Jung-Ro;Shin, Myoung-Jae;Cho, Gyu-Taek;Lee, Ho-Sun;Ma, Kyung-Ho;Lee, Gi-An;Chung, Jong-Wook
    • 한국자원식물학회지
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    • 제31권3호
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    • pp.237-253
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    • 2018
  • The adzuki bean (Vigna angularis L.) is a red-grained legume that has a number of essential nutrients and is used in traditional dishes in Asia. Adzuki bean industrial by-products are also a potential low-cost source of some unique bioactive polyphenols. Hence, here, the authors aimed to perform a comparative study of the phytochemical profiles of the leaves and seeds of the adzuki bean and compare their antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity. The authors assessed antioxidant activity by DPPH, ABTS, FRAP, PR, TPC, and SOD assays, which showed wide variation, respectively. From the relative antioxidant capacity index results, 10 adzuki bean landraces were selected to compare for phytochemicals and bioactivity using leaf and seed extracts. Antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity in the leaf extracts were higher than in the seed extracts, and there were more flavonols and isoflavones in the leaf extracts than in the seed extracts. This study demonstrated that adzuki bean leaf extracts could be a new natural antioxidant or antidiabetic agent and a skin whitener and can also be used in industrial applications.