Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties
We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 μg g–1 of fresh weight (FW) in the flesh and from 733 to 4868 μg g–1 FW in the skin, with flavanols including epicatechin and pr...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2012-10, Vol.60 (42), p.10546-10554 |
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| container_issue | 42 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Andre, Christelle M Greenwood, Jeffrey M Walker, Edward G Rassam, Maysoon Sullivan, Michael Evers, Danièle Perry, Nigel B Laing, William A |
| description | We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 μg g–1 of fresh weight (FW) in the flesh and from 733 to 4868 μg g–1 FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 μg g–1 FW) and oleanolic (47.2 to 838 μg g–1 FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-κB while triterpene-rich fractions reduced the promoter activity of the gene of TNFα. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation. |
| doi_str_mv | 10.1021/jf302809k |
| format | Article |
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Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 μg g–1 of fresh weight (FW) in the flesh and from 733 to 4868 μg g–1 FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 μg g–1 FW) and oleanolic (47.2 to 838 μg g–1 FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-κB while triterpene-rich fractions reduced the promoter activity of the gene of TNFα. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf302809k</identifier><identifier>PMID: 23013475</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>acids ; Anti-Inflammatory Agents - isolation & purification ; Anti-Inflammatory Agents - pharmacology ; apples ; Biological and medical sciences ; Chromatography, High Pressure Liquid ; cultivars ; epicatechin ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; genes ; genetic variation ; HEK293 Cells ; Humans ; inflammation ; Malus - chemistry ; NF-kappa B - antagonists & inhibitors ; Proanthocyanidins - isolation & purification ; Proanthocyanidins - pharmacology ; procyanidins ; Triterpenes - isolation & purification ; Triterpenes - pharmacology ; triterpenoids ; Tumor Necrosis Factor-alpha - genetics</subject><ispartof>Journal of agricultural and food chemistry, 2012-10, Vol.60 (42), p.10546-10554</ispartof><rights>Copyright © 2012 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a369t-2092dd93801084b7cb176d77ed4c52326936062e4d44c4312804ba1fda29943f3</citedby><cites>FETCH-LOGICAL-a369t-2092dd93801084b7cb176d77ed4c52326936062e4d44c4312804ba1fda29943f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf302809k$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf302809k$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26507297$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23013475$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Andre, Christelle M</creatorcontrib><creatorcontrib>Greenwood, Jeffrey M</creatorcontrib><creatorcontrib>Walker, Edward G</creatorcontrib><creatorcontrib>Rassam, Maysoon</creatorcontrib><creatorcontrib>Sullivan, Michael</creatorcontrib><creatorcontrib>Evers, Danièle</creatorcontrib><creatorcontrib>Perry, Nigel B</creatorcontrib><creatorcontrib>Laing, William A</creatorcontrib><title>Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 μg g–1 of fresh weight (FW) in the flesh and from 733 to 4868 μg g–1 FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 μg g–1 FW) and oleanolic (47.2 to 838 μg g–1 FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-κB while triterpene-rich fractions reduced the promoter activity of the gene of TNFα. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation.</description><subject>acids</subject><subject>Anti-Inflammatory Agents - isolation & purification</subject><subject>Anti-Inflammatory Agents - pharmacology</subject><subject>apples</subject><subject>Biological and medical sciences</subject><subject>Chromatography, High Pressure Liquid</subject><subject>cultivars</subject><subject>epicatechin</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genes</subject><subject>genetic variation</subject><subject>HEK293 Cells</subject><subject>Humans</subject><subject>inflammation</subject><subject>Malus - chemistry</subject><subject>NF-kappa B - antagonists & inhibitors</subject><subject>Proanthocyanidins - isolation & purification</subject><subject>Proanthocyanidins - pharmacology</subject><subject>procyanidins</subject><subject>Triterpenes - isolation & purification</subject><subject>Triterpenes - pharmacology</subject><subject>triterpenoids</subject><subject>Tumor Necrosis Factor-alpha - genetics</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0MFO3DAQBmCrKioL7aEvALkgwSF0xnbs-LhCFJCQQCr0Gs3aDvKSOKmdPezbN9Vu4cJpDvPp18zP2HeESwSOP9atAF6Def3EFlhxKCvE-jNbwLws60rhITvKeQ0AdaXhCzvkAlBIXS3Y9TJOobyLbUd9T9OQtsVjGuyWYnAh5oKiK55SmHwaffS5CLFAMMVyHDtf_KYU_BR8_soOWuqy_7afx-z55_XT1W15_3Bzd7W8L0koM5UcDHfOiBoQarnSdoVaOa29k7bigisjFCjupZPSSoHzT3JF2DrixkjRimN2vssd0_Bn4_PU9CFb33UU_bDJDSLnCpXkZqYXO2rTkHPybTOm0FPaNgjNv9aat9Zme7KP3ax6797k_5pmcLYHlC11baJoQ353qgLNjZ7d6c61NDT0kmbz_IsDSgBEw1G_J5HNzXrYpDj39cFJfwEbCYat</recordid><startdate>20121024</startdate><enddate>20121024</enddate><creator>Andre, Christelle M</creator><creator>Greenwood, Jeffrey M</creator><creator>Walker, Edward G</creator><creator>Rassam, Maysoon</creator><creator>Sullivan, Michael</creator><creator>Evers, Danièle</creator><creator>Perry, Nigel B</creator><creator>Laing, William A</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20121024</creationdate><title>Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties</title><author>Andre, Christelle M ; Greenwood, Jeffrey M ; Walker, Edward G ; Rassam, Maysoon ; Sullivan, Michael ; Evers, Danièle ; Perry, Nigel B ; Laing, William A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a369t-2092dd93801084b7cb176d77ed4c52326936062e4d44c4312804ba1fda29943f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>acids</topic><topic>Anti-Inflammatory Agents - isolation & purification</topic><topic>Anti-Inflammatory Agents - pharmacology</topic><topic>apples</topic><topic>Biological and medical sciences</topic><topic>Chromatography, High Pressure Liquid</topic><topic>cultivars</topic><topic>epicatechin</topic><topic>Food industries</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genes</topic><topic>genetic variation</topic><topic>HEK293 Cells</topic><topic>Humans</topic><topic>inflammation</topic><topic>Malus - chemistry</topic><topic>NF-kappa B - antagonists & inhibitors</topic><topic>Proanthocyanidins - isolation & purification</topic><topic>Proanthocyanidins - pharmacology</topic><topic>procyanidins</topic><topic>Triterpenes - isolation & purification</topic><topic>Triterpenes - pharmacology</topic><topic>triterpenoids</topic><topic>Tumor Necrosis Factor-alpha - genetics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Andre, Christelle M</creatorcontrib><creatorcontrib>Greenwood, Jeffrey M</creatorcontrib><creatorcontrib>Walker, Edward G</creatorcontrib><creatorcontrib>Rassam, Maysoon</creatorcontrib><creatorcontrib>Sullivan, Michael</creatorcontrib><creatorcontrib>Evers, Danièle</creatorcontrib><creatorcontrib>Perry, Nigel B</creatorcontrib><creatorcontrib>Laing, William A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Andre, Christelle M</au><au>Greenwood, Jeffrey M</au><au>Walker, Edward G</au><au>Rassam, Maysoon</au><au>Sullivan, Michael</au><au>Evers, Danièle</au><au>Perry, Nigel B</au><au>Laing, William A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2012-10-24</date><risdate>2012</risdate><volume>60</volume><issue>42</issue><spage>10546</spage><epage>10554</epage><pages>10546-10554</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>We evaluated the potential of apple to reduce inflammation. Phenolic compounds and triterpenes were analyzed in 109 apple cultivars. Total phenolics ranged from 29 to 7882 μg g–1 of fresh weight (FW) in the flesh and from 733 to 4868 μg g–1 FW in the skin, with flavanols including epicatechin and procyanidins as major components. Ursolic (44.7 to 3522 μg g–1 FW) and oleanolic (47.2 to 838 μg g–1 FW) acids dominated the skin triterpene profile. Five chemically contrasting cultivars were fractionated and their immune-modulating activity measured using two cell-based assays targeting key points in the inflammation process. Cultivars exhibiting high contents of procyanidins were the most potent at inhibiting NF-κB while triterpene-rich fractions reduced the promoter activity of the gene of TNFα. This study provides new insights into how apple genetic diversity could be used to alleviate inflammation.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>23013475</pmid><doi>10.1021/jf302809k</doi><tpages>9</tpages></addata></record> |
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| subjects | acids Anti-Inflammatory Agents - isolation & purification Anti-Inflammatory Agents - pharmacology apples Biological and medical sciences Chromatography, High Pressure Liquid cultivars epicatechin Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology genes genetic variation HEK293 Cells Humans inflammation Malus - chemistry NF-kappa B - antagonists & inhibitors Proanthocyanidins - isolation & purification Proanthocyanidins - pharmacology procyanidins Triterpenes - isolation & purification Triterpenes - pharmacology triterpenoids Tumor Necrosis Factor-alpha - genetics |
| title | Anti-Inflammatory Procyanidins and Triterpenes in 109 Apple Varieties |
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