葡萄籽中低聚原花青素的抗氧化性的研究

对低聚原花青素及薄层分离的单体、二聚体、三聚体的抗氧化性能进行了测定 ,得出二聚体的抗氧化性能最强。     

原花青素微胶囊释放动力学的研究

研究了原花青素微胶囊释放动力学及释放机制.测定了原花青素微胶囊在不同介质中的释放曲线,并用3种模型方程-零级动力学方程、一级动力学方程、Higuchi模型方程对原花青素微胶囊在正己烷与无水乙醇中的释放曲线进行线性拟合.结果表明,原花青素微胶囊在正己烷与无水乙醇中的释放动力学拟合结果的优劣顺序均为:Higuchi模型方程、一级动力学方程、零级动力学方程.原花青素微胶囊在正己烷与无水乙醇中的释放遵从Higuchi模型方程,为骨架扩散机制.     

Hypolipidemic effects of proanthocyanidins and their underlying biochemical and molecular mechanisms

Proanthocyanidins are the most abundant polyphenols in human diets. Epidemiological studies strongly suggest that proanthocyanidins protect against cardiovascular diseases. Despite the antioxidant and anti‐inflammatory properties of these flavonoids, one of the mechanisms by which proanthocyanidins exert their cardiovascular protection is improving lipid homeostasis. Animal studies demonstrate that proanthocyanidins reduce the plasma levels of atherogenic apolipoprotein B‐triglyceride‐rich lipoproteins and LDL‐cholesterol but increase antiatherogenic HDL‐cholesterol. The results in humans, however, are less clear. This review summarizes the results that have been published on plasma triglyceride, apolipoprotein B, HDL‐cholesterol and LDL‐cholesterol levels in humans and animal models in response to proanthocyanidin extracts and proanthocyanidin‐rich foods. The physiological processes and biochemical pathways that are related to lipid homeostasis and affected by proanthocyanidin consumption are also discussed. Intestinal lipid absorption, chylomicron secretion by the intestine and VLDL secretion by the liver are the processes that are most repressed by proanthocyanidins, which, therefore, induce hypolipidemic effects.     

Integrated mass spectrometry approach to profile proanthocyanidins occurring in food supplements: Analysis of Potentilla erecta L. rhizomes

Potentilla erecta (L.) is known for the high concentration of proanthocyanidin oligomers (PAs) in its underground parts. The use of its preparations as food supplements and the lack of chemical–analytical studies concerning with an efficient chromatographic separation procedure for these compounds led us to develop a strategy to profile PAs occurring in this species.     

Influence of the elimination and addition of seeds on the colour,phenolic composition and astringency of red wine

Several winemaking techniques have been developed to eliminate seeds to prevent the release of high amounts of very astringent proanthocyanidins, especially when the grapes are unripe. However, there is no scientific information on the effects of this practice. The aim of this paper is to study how the elimination and addition of seeds influence the colour, phenolic composition and astringency of red wine. The elimination of around 80% of the seeds led to a significant decrease of colour intensity and anthocyanin concentration. The addition of seeds originated wines with a greater concentration of total anthocyanin, but did not significantly affect the wine colour. These wines also presented significantly higher levels of proanthocyanidins, a greater proportion of epicatechin-3-gallate, a lower mean degree of polymerization, and, in particular, a drastic increase in astringency. Wines obtained with the elimination of seeds, on the other hand, had exactly the opposite characteristics.     

Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro

Biofortification with phytoferritin is considered as a promising approach to the eradication of iron deficiency anemia. However, phytoferritin is not stable enough to be against degradation by protease(s) in the gastrointestinal tract, thereby leading to its low bioaccessibility. Fortunately, binding of proanthocyanidins (PAs) to protein offers the opportunity to prevent phytoferritin from degradation by the protease(s). To test this idea, the interaction of PAs from grape seeds with soybean seed ferritin (SSF) was studied using a combination of fluorescence, CD spectra, stopped-flow light scattering (SLS), and dynamic light scattering (DLS). Results showed that PAs can indeed bind to SSF in a dose-dependent manner. Consequently, such binding can significantly inhibit the degradation of SSF by the protease(s) in simulated gastric fluid (SGF) at pH 4.0 when the mass ratio of PAs to SSF is more than 1:1. Similarly, the stability of SSF in simulated intestinal fluid (SIF) was also increased upon treatment with PAs. These findings raise the possibility that the bioaccessibility of phytoferritin to the gastrointestinal tract was improved in the presence of proanthocyanidins.     

Dietary proanthocyanidins: occurrence, dietary intake, bioavailability, and protection against cardiovascular disease

The French have one of the lowest incidences of coronary heart disease in the Western world despite a diet with a relatively high fat content. This phenomenon that has puzzled researchers worldwide for more than a decade is known as the 'French paradox' and has been linked to the high consumption of red wine in France. Red wine is rich in the complex polyphenols, the proanthocyanidins, and these compounds have recently attracted attention as potential cardiac-protective compounds. The present review summarizes the literature on proanthocyanidins with focus on their chemical structure, the occurrence, the daily intake from foods, the bioavailability and metabolism, and the evidence for a protective effect against cardiovascular diseases.     

Comparisons of flavonoids and anti-oxidative activities in seed coat,embryonic axis and cotyledon of black soybeans

Flavonoids contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activities and the ferric-reducing antioxidant power (FRAP) were compared in three black soybean varieties CRWD, Tainan 3 and Tainan 5. Varietal differences in antioxidant contents existed among the tested varieties. Variety CRWD accumulated more total phenolics (7.49 mg g⁻¹) and isoflavones (1.77 mg g⁻¹) than varieties Tainan 3 (7.05 mg g⁻¹ total phenolics and 1.58 mg g⁻¹ isoflavones) and Tainan 5 (4.38 mg g⁻¹ total phenolics and 0.63 mg g⁻¹ isoflavones). CRWD also accumulated more proanthocyanidins in seed coat than Tainan 3 and Tainan 5. CRWD also demonstrated greater DPPH and FRAP activities than the other two cultivars. Stepwise regressions indicated that both DPPH and FRAP activities were correlated well with the total contents of phenolics and flavonoids, with total phenolics being the most important anti-oxidative factor. The present results indicate that CRWD has greater anti-oxidative responses than Tainan 3 or Tainan 5, and is useful in functional food and other applications.