Abstract：
:Ten new (1-10) and five known (11-15) ent-kaurane diterpene derivatives were identified from the roasted beans of coffea arabica. Their structures were established by extensive spectroscopic analysis including 1D, 2D NMR (HSQC, HMBC, COSY, and ROESY), HRESIMS, and X-ray diffraction analysis. Compounds 1-3 were three types of rearranged ent-kaurane diterpenes, and compounds 4 and 5 were diterpene esters with a rare 6-hydroxyhexanoyl at C-17. Compounds 6, 8, 14, and 15 showed moderate inhibitory effect on α-glucosidase with IC50 values of 149.92 ± 2.52, 23.23 ± 1.03, 54.58 ± 4.21, 54.16 ± 3.95 μM, respectively, compared to the positive control (60.71 ± 16.45 μM). The results of activity assay showed that diterpenes with the double bond between C-15 and C-16 exhibited stronger α-glucosidase inhibitory activity. Further molecular docking experiments were adopted to discuss the mechanism of activity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hu G,Peng X,Dong D,Nian Y,Gao Y,Wang X,Hong D,Qiu Mdoi
10.1016/j.foodchem.2020.128823subject
Has Abstractpub_date
2020-12-07 00:00:00pages
128823eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32685-6journal_volume
345pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Optimisation of protein extraction yield from pinto bean was investigated using response surface methodology. The maximum protein yield of 54.8 mg/g was obtained with the optimal conditions of: temperature=25 °C, time=1 h and buffer-to-sample ratio=20 ml/g. PBPI was found to obtain high amount of essential amino acids...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.12.008
更新日期：2014-01-01 00:00:00
abstract：:The lipid fraction of egg powder may be affected by storage conditions due to the development of oxidative rancidity caused by polyunsaturated fatty acids. This study evaluated egg powders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)] for conjugated dienes (during a 90...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.044
更新日期：2017-08-01 00:00:00
abstract：:Multielement isotope ratio was assessed in fat and defatted (protein) fillet of 130 rainbow trout, reared with feed incorporating a high or low fish content in 20 Italian farms, focusing on two northern Italian regions (Friuli Venezia Giulia and Trentino). The aim was to investigate the ability of isotopic analysis to...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.06.017
更新日期：2018-11-30 00:00:00
abstract：:This study aimed to differentiate bracatinga (Mimosa scabrella Bentham) honeydew honey (BHH) from blossom honeys and BHH intentionally adulterated, all of them from three harvests, associating data of aliphatic organic acids (AOA) determined by capillary electrophoresis and chemometric analyses. The profile and concen...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128449
更新日期：2021-05-01 00:00:00
abstract：:The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.01.046
更新日期：2013-08-15 00:00:00
abstract：:Nanostructured lipid carriers (NLCs) with mean size of 347nm were fabricated and added into a heat-denatured whey protein solution. The subsequent crosslinking of proteins by citric acid or CaCl2 resulted in the formation of cold-set hydrogels. Fourier transform infrared spectroscopy (FTIR) proposed formation of more ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.05.077
更新日期：2017-12-15 00:00:00
abstract：:Mushrooms are a complementary foodstuff and considered to be consumed locally. The demand for mushrooms has increased in recent years, and the mushroom trade is becoming global. Mushroom origin is frequently obscured from the consumer. Mushrooms are considered excellent bioindicators of environmental pollution. The ac...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2013.12.083
更新日期：2014-07-01 00:00:00
abstract：:A multiresidue method based on the sample preparation by modified QuEChERS and detection by gas chromatography coupled to single quadruple mass spectrometers (GC-SQ/MS) was used for the analysis of 35 multiclass pesticides in melons (Cucumis melo inodorus) produced in Ceara-Brazil. The rates of recovery for pesticides...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.05.027
更新日期：2013-12-01 00:00:00
abstract：:This study investigated the effects of natural high temperature in the field during grain filling stage on the morphological structure and physicochemical properties of rice starch. High natural field temperature during rice grain filling stage resulted in poor processing and appearance quality, higher gelatinization ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125817
更新日期：2020-04-25 00:00:00
abstract：:The impact of oil type and fatty acid chain length on the development of food-grade microemulsions for the entrapment of β-carotene was investigated. The microemulsion region of a ternary phase diagram containing short chain monoglycerides was larger than for di- and triglycerides when Tween 80 was used as surfactant....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.11.056
更新日期：2015-05-01 00:00:00
abstract：:Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.021
更新日期：2017-08-01 00:00:00
abstract：:Myosin heavy chain (MHC) isoforms in goat muscles and their possible relationships with meat quality have not been fully elucidated. This study characterized the MHC isoforms in different caprine muscles using sodium dodecyl sulphate glycerol gel electrophoresis (SDS-GGE). The relationships between MHC isoforms, calpa...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126677
更新日期：2020-08-15 00:00:00
abstract：:We analysed the global protein expression in seeds of a high-oil soybean cultivar (Jiyu 73, JY73) by proteomics. More than 700 protein spots were detected and 363 protein spots were successfully identified. Comparison of the protein profile of JY73 with that of a high-protein cultivar (Zhonghuang 13, ZH13) revealed 40...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.09.035
更新日期：2015-04-01 00:00:00
abstract：:In this study, the effects of UV-B radiation on the isoflavones accumulation, physiological and nutritional quality, water status, and characteristics of proteins in germinated soybeans were investigated. The results showed that isoflavones content in soybeans increased with appropriate intensity and time of UV-B radi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.01.051
更新日期：2018-06-01 00:00:00
abstract：:Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.038
更新日期：2019-03-15 00:00:00
abstract：:Varietal base ciders were produced from three varieties of dessert apples ('Pink Lady®', 'Royal Gala' and 'Red Delicious') at pre-commercial, commercial and post-commercial harvest timings. Rapid analytical methods were used to categorise the base ciders, and data analysed using principal component analysis (PCA). The...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.012
更新日期：2017-08-01 00:00:00
abstract：:The present study examined heavy metal contamination in six edible wild mushroom species obtained from twenty-one stations in Turkey's Black Sea region. Heavy metals were analyzed ICP-MS. Concentrations of cadmium, cobalt, chromium, copper, iron, manganese, nickel, lead and zinc were measured in the ranges of 0.08-3.3...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.010
更新日期：2018-07-15 00:00:00
abstract：:Cytotoxicity and genotoxicity of sodium acetate (SA), sodium diacetate (SDA), and potassium sorbate (PS) was tested on Human Umbilical Vein Endothelial Cells (HUVEC). Cytotoxicity was investigated by MTT assay and flow cytometry analysis, while genotoxicity was evaluated using DNA fragmentation and DAPI staining assay...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.03.020
更新日期：2018-08-15 00:00:00
abstract：:This paper discusses one of the major concerns in pesticide residue analysis: the matrix effect related to gas chromatography (GC), which can adversely affect quantification. In this study, a comparison of approaches for dealing with the matrix effect was investigated for 236 pesticides in complex matrices, including ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.130
更新日期：2019-05-01 00:00:00
abstract：:Nutritional quality and essential oil compositions of Thaumatococcus danielli (Benn.) tissue and seed were determined. Oil was extracted from the seed using standard methods while the fatty acids of the oil, chemical and anti-nutritional properties of defatted seed flour were determined. Total fat yield of the seed fl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.03.114
更新日期：2014-10-01 00:00:00
abstract：:Flaxseed (Linum usitatissimum L.) is a rich source of nutritive and bioactive compounds. The research evaluated the disparity in phytochemical profiles along with total and cellular antioxidant activities between oil and fiber flaxseeds. There were significant differences in total phenolics, total flavonoids and antio...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.07.075
更新日期：2017-01-01 00:00:00
abstract：:Sinapine is the main secondary metabolite present in rapeseed pomace (RSP) with its concentration being dependent on rapeseed processing, growing conditions, extraction parameters and the country of origin. Here we report, the concentration of sinapine from an extract of defatted RSP harvested in the North East of Sco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.045
更新日期：2019-03-15 00:00:00
abstract：:The feasibility of using hyperspectral imaging technique to non-destructively determine insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in fresh-cut celeries and visualise their spatial distribution during 28-day storage periods was investigated. Genetic synergy interval partial least square (GA...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.02.010
更新日期：2017-08-01 00:00:00
abstract：:The grape marc obtained after vinification could be a source of high value compounds and the different winemaking techniques could influence such compounds. The composition of skin cell walls from Monastrell grapes grown in three different locations near Murcia (S.E. Spain) has been studied. The grapes were winemaked ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.07.030
更新日期：2015-01-15 00:00:00
abstract：:Utilization of horse gram and its flour in legume composite flours and products is limited due to the presence of antinutritional components, poor functional and expansion properties. Enzymatic treatment was used to improve the expansion and functional properties of horse gram to facilitate its use as an ingredient in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.11.055
更新日期：2008-06-01 00:00:00
abstract：:The antibacterial effect of PHBV films with oregano or clove essential oil, or their main compounds, carvacrol (CA) and eugenol (EU), respectively, was analysed in food matrices (cheese, chicken breast and pumpkin and melon) and in vitro test for Escherichia coli and Listeria innocua. The migration of CA and EU in the...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.10.093
更新日期：2019-03-30 00:00:00
abstract：:Chitosan (CH)-tripolyphosphate (TPP) submicron particles were formed as carriers of entrapped rutin, and the release properties characterized using simulated gastric juices and fluids of the small intestine. Particle size, charge and entrapment efficiencies were investigated as a function of the CH:TPP molar ratio (2....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.070
更新日期：2012-10-15 00:00:00
abstract：:Enzymatic curdlan hydrolysis is gaining more attention for the value of oligo-β-glucans in many aspects. Currently, the triple-helical conformation of curdlan fiber was imposed to the structure of β-1,3-glucanase as its substrate without experimental evidence. Here, solution conformation of differently treated curdlan...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.02.070
更新日期：2019-07-30 00:00:00
abstract：:Dextran-containing sourdough has been exploited in breadmaking, obtaining additive-free bread of high quality. Effect of dextran, weak acidification and their association on gluten dough structure, thermal properties and rheology was investigated. Electrophoresis (SDS-PAGE) showed that dextran and acids both lowered t...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127154
更新日期：2020-11-15 00:00:00
abstract：:Grapes are known to contain high quantity of polyphenolic compounds, including caffeic, coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric acids, respectively. These acids are more abundant in unripe grapes, which can be processed into verjuice, a product that shows intr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125506
更新日期：2020-02-01 00:00:00
