Degradation of N‐(1‐Deoxy‐d‐xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐xylulos‐1‐yl)proline using thermal treatment

The formation and degradation of N‐(1‐Deoxy‐d ‐xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d ‐xylulos‐1‐yl)proline, derived from the secondary amine Maillard reaction in xylose‐amino acid model solutions, were detailed in this study. The identification and quantitative analysis of N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline were carried out using high‐performance anion‐exchange chromatography and high‐performance liquid chromatography. The formation of intermediate and advanced products derived from N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline was also tested using an UV‐Vis spectrophotometer to gain a better comparing of the degradation process of the two important Maillard reaction products using thermal treatment. Results showed that the degradation of N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine was more significant than N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline. Moreover, xylose was tested in the degradation products of both N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)glycine and N‐(1‐Deoxy‐d‐ xylulos‐1‐yl)proline, which indicated that the degradation of N‐substituted 1‐amino‐1‐deoxyketoses was a reversible reaction to form reducing sugar.     

Inhibition of neointimal formation by trans‐resveratrol: Role of phosphatidyl inositol 3‐kinase‐dependent Nrf2 activation in heme oxygenase‐1 induction

Neointima, defined as abnormal growth of the intimal layer of blood vessels, is believed to be a critical event in the development of vascular occlusive disease. Although resveratrol's inhibitory effects on proliferation and migration of vascular smooth muscle cells has been reported, its activity on neointimal formation is still unclear. Oral administration of trans‐resveratrol significantly suppressed intimal hyperplasia in a wire‐injured femoral artery mouse model. In cultured vascular smooth muscle cells, trans‐resveratrol inhibited platelet‐derived growth factor‐stimulated DNA synthesis and cell proliferation with down‐regulation of cyclin D and pRB. Moreover, platelet‐derived growth factor‐induced production of reactive oxygen species was inhibited by trans‐resveratrol and the compound induced heme oxygenase‐1 (HO‐1). The anti‐proliferative activity of trans‐resveratrol was reversed by an HO‐1 inhibitor, ZnPPIX. Subcellular fractionation and reporter gene analyses revealed that trans‐resveratrol increased the level of nuclear Nrf2 and antioxidant response element reporter activity, and that these were essential for the induction of HO‐1. Trans‐resveratrol also enhanced the activities of phosphatidyl inositol 3‐kinase and extracellular signal regulated kinase, and phosphatidyl inositol 3‐kinase was required for Nrf2/antioxidant response element‐dependent HO‐1 induction. These data have significant implications for the elucidation of the pharmacological mechanism by which trans‐resveratrol prevents vascular occlusive diseases.     

Phytate hydrolysate induces circumferential F‐actin ring formation at cell–cell contacts by a Rho‐associated kinase‐dependent mechanism in colorectal cancer HT‐29 cells

Phytate (inositol hexa‐phosphate or IP6) possessing anticancer activity is hydrolyzed by phytase in intestinal microbes and the metabolites are distributed throughout the colon. Cellular circumferential F‐actin rings, which are involved in cell polarity and structure, are lost early during tumorigenesis. We investigated F‐actin ring formation by the phytate hydrolysate in colorectal cancer HT‐29 cells to explore the novel mechanisms underlying the phytate‐mediated anticancer function. The phytate hydrolysate, but not inositol or phytate, induced F‐actin ring formation with a peak at 10 min in the cells and was associated with phosphorylation of myosin regulatory light chain. F‐actin ring formation and myosin regulatory light chain phosphorylation by the phytate hydrolysate were suppressed by inhibitors of Rho‐associated kinase (ROCK), Janus kinase (JAK), c‐Jun N‐terminal kinase (JNK), and protein kinase Cδ (PKCδ). Activation of ROCK and JAK, but not JNK or PKCδ, was observed at 10 min and/or earlier after stimulation with the phytate hydrolysate. Altogether, the phytate hydrolysate induces circumferential F‐actin ring formation through a ROCK‐dependent myosin II activation in the HT‐29 cells, which requires JAK activation and basal activities of JNK and PKC. Hydrolysis products of phytate in the intestine may contribute to anticancer function of phytate.     

Variation in 1‐fructo‐exohydrolase (1‐FEH) and 1‐kestose‐hydrolysing (1‐KH) activities and fructo‐oligosaccharide (FOS) status in onion bulbs. Influence of temperature and storage time

Effects of storage temperature and duration on 1‐fructo‐exohydrolase (1‐FEH) and 1‐kestose‐hydrolysing (1‐KH) activities and trisaccharide (Tri) and fructo‐oligosaccharide (FOS) status in onion bulbs var Tenshin kept for 24 weeks at 10 and 20 °C were investigated. 1‐FEH activity peaked sharply after 10 weeks and seemed to be triggered by a decrease in sucrose content. 1‐KH activity increased during the first 8 weeks and remained stable during the last 8 weeks. Contents of Tri, FOS and total FOS decreased abruptly during the first 8 weeks; however, at 10 °C, contents of Tri, FOS (DP 3–12) and total FOS were lower than those at 20 °C. The consumption rate of fructo‐oligosaccharides also appeared to be higher at 20 °C than at 10 °C, despite the slight degradation in activities observed at this low temperature. 1‐FEH seems to be under the control of a triggering signal which induces its activity, and sucrose seems to be this biochemical signal which initiates dormancy release and the onset of sprouting, as found previously. Thus changes in carbohydrates seem to be a strong indicator of the end of the dormant state of the bulb and the beginning of the sprouting period. Copyright © 2004 Society of Chemical Industry     

In vitro anti‐HSV‐2 activity and mechanism of action of proanthocyanidin A‐1 from Vaccinium vitis‐idaea

The aim of this study was to investigate the in vitro anti‐HSV‐2 activity and mechanism of action of proanthocyanidin A‐1, a compound isolated from Vaccinium vitis‐idaea Linn (Ericaceae). The results demonstrated that proanthocyanidin A‐1 exhibited anti‐HSV‐2 activity. The IC₅₀ value for the XTT assay was 73.3 ± 14.5 µM and the IC₅₀ and IC₉₀ values for the plaque reduction assay were 41.9 ± 2.0 and 62.8 ± 6.3 µM respectively. Proanthocyanidin A‐1 showed no cell cytotoxic effect at concentrations that blocked HSV‐2 infection, with a CC₅₀ value of 282.1 ± 27.5 µM . The mechanism studies demonstrated that proanthocyanidin A‐1 did not reduce viral infectivity but inhibited viral attachment and penetration and affected the late stage(s) of HSV‐2 infection. It was concluded that proanthocyanidin A‐1 suppressed HSV‐2 infection through many modes of action and thus merits further investigation. Copyright © 2004 Society of Chemical Industry     

Formation of protein adducts of 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine in cooked foods

Heterocyclic amines (HCAs) are mutagenic and carcinogenic compounds found in cooked meat and fish. Although HCAs are known to form adducts with protein after metabolic activation, adduct formation during cooking has not been elucidated. In this study, we showed that 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP) is released from high molecular weight compounds by acid or enzymatic hydrolysis of cooked foods. Formation of free and protein adduct forms of PhIP was dependent on cooking temperature and time, and PhIP–protein adducts were estimated to form after formation of free PhIP. We also demonstrated that PhIP–protein adduct is formed by heating of PhIP and albumin as a model protein. A new adduct peak including [M+H]⁺ (m/z=225) of PhIP as a fragment ion was detected in the high molecular weight fraction of heat‐treated protein by LC–MS analysis. From model experiments by heating of PhIP and amino acids, the adduct was estimated to be produced by condensation of the amino group of PhIP and the carboxyl group of protein. PhIP–protein adducts were detected in several cooked meat and fish at ng/g food level as PhIP content. These results suggest that food‐borne protein adducts of HCAs may influence human HCA exposure and carcinogenic risk.