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Pesquisa : B01.650.940.800.575.912.250.148 [Categoria DeCS]
Referências encontradas : 82 [refinar]
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[PMID]:28991254
[Au] Autor:Teh BT; Lim K; Yong CH; Ng CCY; Rao SR; Rajasegaran V; Lim WK; Ong CK; Chan K; Cheng VKY; Soh PS; Swarup S; Rozen SG; Nagarajan N; Tan P
[Ad] Endereço:Thorn Biosystems Pte Ltd, Singapore.
[Ti] Título:The draft genome of tropical fruit durian (Durio zibethinus).
[So] Source:Nat Genet;49(11):1633-1641, 2017 Nov.
[Is] ISSN:1546-1718
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Durian (Durio zibethinus) is a Southeast Asian tropical plant known for its hefty, spine-covered fruit and sulfury and onion-like odor. Here we present a draft genome assembly of D. zibethinus, representing the third plant genus in the Malvales order and first in the Helicteroideae subfamily to be sequenced. Single-molecule sequencing and chromosome contact maps enabled assembly of the highly heterozygous durian genome at chromosome-scale resolution. Transcriptomic analysis showed upregulation of sulfur-, ethylene-, and lipid-related pathways in durian fruits. We observed paleopolyploidization events shared by durian and cotton and durian-specific gene expansions in MGL (methionine γ-lyase), associated with production of volatile sulfur compounds (VSCs). MGL and the ethylene-related gene ACS (aminocyclopropane-1-carboxylic acid synthase) were upregulated in fruits concomitantly with their downstream metabolites (VSCs and ethylene), suggesting a potential association between ethylene biosynthesis and methionine regeneration via the Yang cycle. The durian genome provides a resource for tropical fruit biology and agronomy.
[Mh] Termos MeSH primário: Bombacaceae/genética
Liases de Carbono-Enxofre/genética
Frutas/genética
Genoma de Planta
Proteínas de Plantas/genética
Transcriptoma
[Mh] Termos MeSH secundário: Aminoácidos Cíclicos/biossíntese
Bombacaceae/classificação
Bombacaceae/crescimento & desenvolvimento
Bombacaceae/metabolismo
Liases de Carbono-Enxofre/metabolismo
Mapeamento Cromossômico
Frutas/crescimento & desenvolvimento
Frutas/metabolismo
Sequenciamento de Nucleotídeos em Larga Escala
Ligases/genética
Ligases/metabolismo
Metabolismo dos Lipídeos/genética
Filogenia
Proteínas de Plantas/metabolismo
Enxofre/metabolismo
Compostos Orgânicos Voláteis/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Amino Acids, Cyclic); 0 (Plant Proteins); 0 (Volatile Organic Compounds); 3K9EJ633GL (1-aminocyclopropane-1-carboxylic acid); 70FD1KFU70 (Sulfur); EC 4.4.- (Carbon-Sulfur Lyases); EC 4.4.1.11 (L-methionine gamma-lyase); EC 6.- (Ligases)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171010
[St] Status:MEDLINE
[do] DOI:10.1038/ng.3972


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[PMID]:28931157
[Au] Autor:Smith AR; Kitchen SM; Toney RM; Ziegler C
[Ad] Endereço:Department of Biological Sciences, George Washington University, Washington, DC.
[Ti] Título:Is Nocturnal Foraging in a Tropical Bee an Escape From Interference Competition?
[So] Source:J Insect Sci;17(2), 2017 Jan 01.
[Is] ISSN:1536-2442
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Temporal niche partitioning may result from interference competition if animals shift their activity patterns to avoid aggressive competitors. If doing so also shifts food sources, it is difficult to distinguish the effects of interference and consumptive competition in selecting for temporal niche shift. Bees compete for pollen and nectar from flowers through both interference and consumptive competition, and some species of bees have evolved nocturnality. Here, we use tropical forest canopy towers to observe bees (the night-flying sweat bees Megalopta genalis and M. centralis [Halictidae], honey bees, and stingless bees [Apidae]) visiting flowers of the balsa tree (Ochroma pyramalidae, Malvaceae). Because Ochroma flowers are open in the late afternoon through the night we can test the relative influence of each competition type on temporal nice. Niche shift due to consumptive competition predicts that Megalopta forage when resources are available: from afternoon into the night. Niche shift due to interference competition predicts that Megalopta forage only in the absence of diurnal bees. We found no overlap between diurnal bees and Megalopta in the evening, and only one instance of overlap in the morning, despite the abundance of pollen and nectar in the late afternoon and evening. This supports the hypothesis that Megalopta are avoiding interference competition, but not the hypothesis that they are limited by consumptive competition. We propose that the release from interference competition enables Megalopta to provision cells quickly, and spend most of their time investing in nest defense. Thus, increases in foraging efficiency directly resulting from temporal shifts to escape interference competition may indirectly lead to reduced predation and parasitism.
[Mh] Termos MeSH primário: Abelhas/fisiologia
Comportamento Alimentar/fisiologia
[Mh] Termos MeSH secundário: Agressão
Animais
Bombacaceae/crescimento & desenvolvimento
Comportamento Competitivo
Feminino
Panamá
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171025
[Lr] Data última revisão:
171025
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170921
[St] Status:MEDLINE
[do] DOI:10.1093/jisesa/iex030


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[PMID]:28651142
[Au] Autor:Tan YL; Abdullah AZ; Hameed BH
[Ad] Endereço:School of Chemical Engineering, Engineering Campus, Universiti Sains Malaysia, 14300 Nibong Tebal, Penang, Malaysia.
[Ti] Título:Fast pyrolysis of durian (Durio zibethinus L) shell in a drop-type fixed bed reactor: Pyrolysis behavior and product analyses.
[So] Source:Bioresour Technol;243:85-92, 2017 Nov.
[Is] ISSN:1873-2976
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Durian shell (DS) was pyrolyzed in a drop-type fixed-bed reactor to study the physicochemical properties of the products. The experiment was carried out with different particle sizes (up to 5mm) and reaction temperatures (250-650°C). The highest bio-oil yield was obtained at 650°C (57.45wt%) with DS size of 1-2mm. The elemental composition and higher heating value of the feedstock, bio-oil (650°C), and bio-char (650°C) were determined and compared. The compositions of product gases were determined via gas chromatography with thermal conductivity detector. The chemical composition of bio-oil was analyzed by gas chromatography-mass spectrometry. The bio-oil produced at lower temperature yields more alcohols, whereas the bio-oil produced at higher temperature contains more aromatics and carbonyls. Bio-oil has potential to be used as liquid fuel or fine chemical precursor after further upgrading. The results further showed the potential of bio-char as a solid fuel.
[Mh] Termos MeSH primário: Biocombustíveis
Bombacaceae
[Mh] Termos MeSH secundário: Cromatografia Gasosa-Espectrometria de Massas
Temperatura Alta
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biofuels)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171023
[Lr] Data última revisão:
171023
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170627
[St] Status:MEDLINE


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[PMID]:28024392
[Au] Autor:Li JX; Schieberle P; Steinhaus M
[Ad] Endereço:Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany.
[Ti] Título:Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments.
[So] Source:J Agric Food Chem;65(3):639-647, 2017 Jan 25.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Sixteen compounds, previously identified as potent odorants by application of an aroma extract dilution analysis and the gas chromatography-olfactometry analysis of static headspace samples, were quantitated in the pulp of durians, variety Monthong, and odor activity values (OAVs) were calculated by dividing the concentrations obtained by the odor thresholds of the compounds in water. In combination with data recently reported for hydrogen sulfide and short-chain alkanethiols, OAVs > 1 were obtained for 19 compounds, among which ethyl (2S)-2-methylbutanoate (fruity; OAV 1700000), ethanethiol (rotten onion; OAV 480000), and 1-(ethylsulfanyl)ethane-1-thiol (roasted onion; OAV 250000) were the most potent, followed by methanethiol (rotten, cabbage; OAV 45000), ethane-1,1-dithiol (sulfury, durian; OAV 23000), and ethyl 2-methylpropanoate (fruity; OAV 22000). Aroma simulation and omission experiments revealed that the overall odor of durian pulp could be mimicked by only two compounds, namely, ethyl (2S)-2-methylbutanoate and 1-(ethylsulfanyl)ethane-1-thiol, when combined in their natural concentrations.
[Mh] Termos MeSH primário: Bombacaceae/química
Odorantes/análise
Compostos Orgânicos Voláteis/química
[Mh] Termos MeSH secundário: Cromatografia Gasosa
Frutas/química
Seres Humanos
Olfatometria
Olfato
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170428
[Lr] Data última revisão:
170428
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161228
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b05299


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[PMID]:28012920
[Au] Autor:Cheng LY; Liao HR; Chen LC; Wang SW; Kuo YH; Chung MI; Chen JJ
[Ad] Endereço:School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 80708, Taiwan.
[Ti] Título:Naphthofuranone derivatives and other constituents from Pachira aquatica with inhibitory activity on superoxide anion generation by neutrophils.
[So] Source:Fitoterapia;117:16-21, 2017 Mar.
[Is] ISSN:1873-6971
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Two new naphthofuranone derivatives, 11-hydroxy-2-O-methylhibiscolactone A (1) and O-methylhibiscone D (2), have been isolated from the stems of Pachira aquatica, together with 18 known compounds (3-20). The structures of two new compounds were determined through spectroscopic and MS analyses. Among the isolated compounds, 11-hydroxy-2-O-methylhibiscolactone A (1), isohemigossylic acid lactone-7-methyl ether (4), gmelofuran (6), and 5-hydroxyauranetin (8) exhibited inhibition (IC ≤28.84µM) of superoxide anion generation by human neutrophils in response to N-formyl-L-methionyl-L-leucyl-L-phenylalanine (fMLP).
[Mh] Termos MeSH primário: Anti-Inflamatórios/química
Bombacaceae/química
Furanos/química
Neutrófilos/efeitos dos fármacos
Superóxidos/metabolismo
[Mh] Termos MeSH secundário: Adulto
Anti-Inflamatórios/isolamento & purificação
Células Cultivadas
Furanos/isolamento & purificação
Seres Humanos
Estrutura Molecular
N-Formilmetionina Leucil-Fenilalanina
Neutrófilos/metabolismo
Extratos Vegetais/química
Caules de Planta/química
Adulto Jovem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Inflammatory Agents); 0 (Furans); 0 (Plant Extracts); 11062-77-4 (Superoxides); 59880-97-6 (N-Formylmethionine Leucyl-Phenylalanine)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170307
[Lr] Data última revisão:
170307
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161226
[St] Status:MEDLINE


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[PMID]:27957628
[Au] Autor:Lu Y; Voon MK; Huang D; Lee PR; Liu SQ
[Ad] Endereço:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
[Ti] Título:Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
[So] Source:Appl Microbiol Biotechnol;101(7):3005-3014, 2017 Apr.
[Is] ISSN:1432-0614
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3.1 (5.25 and 5.01%, v/v). However, relatively higher levels of isobutyl alcohol and isoamyl alcohol up to 64.52 ± 6.39 and 56.27 ± 3.00 mg/L, respectively, were produced at pH 3.1 than at pH 3.9 regardless of temperature. In contrast, production of esters was more affected by temperature than pH, where levels of ethyl esters (ethyl esters of octanoate, nonanoate, and decanoate) and acetate esters (ethyl acetate and isoamyl acetate) were significantly higher up to 2.13 ± 0.23 and 4.61 ± 0.22 mg/L, respectively, at 20 °C than at 30 °C. On the other hand, higher temperature improved the reduction of volatile sulfur compounds. This study illustrated that temperature control would be a more effective tool than pH in modulating the resulting aroma compound profile of durian wine.
[Mh] Termos MeSH primário: Bombacaceae/metabolismo
Fermentação
Saccharomyces cerevisiae/metabolismo
Vinho/análise
[Mh] Termos MeSH secundário: Acetatos/metabolismo
Álcoois/metabolismo
Reatores Biológicos
Ésteres/metabolismo
Etanol/metabolismo
Concentração de Íons de Hidrogênio
Cinética
Saccharomyces cerevisiae/crescimento & desenvolvimento
Temperatura Ambiente
Compostos Orgânicos Voláteis/metabolismo
Vinho/microbiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Acetates); 0 (Alcohols); 0 (Esters); 0 (Volatile Organic Compounds); 3K9958V90M (Ethanol); 76845O8NMZ (ethyl acetate)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170405
[Lr] Data última revisão:
170405
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161214
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-8043-1


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[PMID]:27542469
[Au] Autor:Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
[Ad] Endereço:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
[Ti] Título:Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
[So] Source:Food Chem;215:209-18, 2017 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Compared with the control (yeast only, 5.70% v/v ethanol produced), samples co-inoculated with T. delbrueckii and O. oeni PN4 improved ethanol production (6.06% v/v), which was significantly higher than samples co-inoculated with Viniflora (4.78% v/v) or Enoferm Beta (5.01% v/v). Wines co-fermented with the respective latter two oenococci contained excessive levels of ethyl acetate (>80mg/L) that were likely to affect negatively wine aroma. In addition, they led to significantly higher acetic and lactic acid production relative to PN4. O. oeni PN4 seemed to be the most suitable strain to co-inoculate with T. delbrueckii for simultaneous alcoholic and malolactic fermentation in durian wine by contributing moderately increased concentrations of higher alcohols, acetate esters and ethyl esters that would have positive sensory impacts.
[Mh] Termos MeSH primário: Bombacaceae/metabolismo
Fermentação
Oenococcus/metabolismo
Torulaspora/metabolismo
Vinho/microbiologia
[Mh] Termos MeSH secundário: Ésteres/análise
Ácido Láctico/metabolismo
Oenococcus/classificação
Saccharomyces cerevisiae/metabolismo
Torulaspora/classificação
Vinho/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Esters); 33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1612
[Cu] Atualização por classe:161230
[Lr] Data última revisão:
161230
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160821
[St] Status:MEDLINE


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[PMID]:27405438
[Au] Autor:Lu Y; Chua JY; Huang D; Lee PR; Liu SQ
[Ad] Endereço:Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
[Ti] Título:Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.
[So] Source:Appl Microbiol Biotechnol;100(20):8877-88, 2016 Oct.
[Is] ISSN:1432-0614
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
[Mh] Termos MeSH primário: Álcoois/metabolismo
Ácidos Carboxílicos/metabolismo
Oenococcus/metabolismo
Torulaspora/metabolismo
Vinho/microbiologia
Leveduras/metabolismo
[Mh] Termos MeSH secundário: Biotransformação
Bombacaceae/metabolismo
Fermentação
Concentração de Íons de Hidrogênio
Malato Desidrogenase/metabolismo
Sulfetos/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alcohols); 0 (Carboxylic Acids); 0 (Sulfides); EC 1.1.1.- (malolactic enzyme); EC 1.1.1.37 (Malate Dehydrogenase)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170124
[Lr] Data última revisão:
170124
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160714
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-7720-4


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[PMID]:27217364
[Au] Autor:Chuah LO; Shamila-Syuhada AK; Liong MT; Rosma A; Thong KL; Rusul G
[Ad] Endereço:Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
[Ti] Título:Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak.
[So] Source:Food Microbiol;58:95-104, 2016 Sep.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
[Mh] Termos MeSH primário: Bombacaceae/metabolismo
Condimentos/microbiologia
Ácido Láctico/metabolismo
Lactobacillaceae/isolamento & purificação
Lactobacillus/isolamento & purificação
[Mh] Termos MeSH secundário: Resistência Microbiana a Medicamentos
Fermentação
Microbiologia de Alimentos
Frutas/metabolismo
Genótipo
Lactobacillaceae/genética
Lactobacillus/genética
Lactobacillus plantarum/genética
Lactobacillus plantarum/isolamento & purificação
Leuconostoc/genética
Leuconostoc/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
33X04XA5AT (Lactic Acid)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170606
[Lr] Data última revisão:
170606
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160525
[St] Status:MEDLINE


  10 / 82 MEDLINE  
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[PMID]:27159409
[Au] Autor:Feng J; Wang Y; Yi X; Yang W; He X
[Ad] Endereço:School of Pharmacy, Guangdong Pharmaceutical University , Guangzhou 510006, China.
[Ti] Título:Phenolics from Durian Exert Pronounced NO Inhibitory and Antioxidant Activities.
[So] Source:J Agric Food Chem;64(21):4273-9, 2016 Jun 01.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Durian, known as the king of fruits, is native to Southeast Asia and popular in many countries. Bioactivity-guided fractionation of the peel of durian was applied to determine its bioactive constituents. Four novel phenolics, along with 16 known, were purified and identified. Four novel phenolics were elucidated to be durianol A (1), durianol B (2), durianol C (3), and 5'-methoxy-7'-epi-jatrorin A (4), respectively. The antioxidant and NO inhibitory activities were evaluated for the isolated phenolics. Some phenolics showed significant antioxidant activity in the DPPH and superoxide anion radical scavenging capacity assay. Most of the phenolics revealed pronounced inhibitory effects on NO production in murine RAW 264.7 cells induced by LPS, which showed more potent NO inhibitory activity compared to indomethacin. The results strongly demonstrated that the phenolics may be partially responsible for durian's NO inhibitory activity.
[Mh] Termos MeSH primário: Antioxidantes/química
Bombacaceae/química
Óxido Nítrico/antagonistas & inibidores
Fenóis/química
[Mh] Termos MeSH secundário: Animais
Antioxidantes/isolamento & purificação
Antioxidantes/farmacologia
Frutas/química
Macrófagos/efeitos dos fármacos
Macrófagos/metabolismo
Camundongos
Óxido Nítrico/metabolismo
Fenóis/isolamento & purificação
Fenóis/farmacologia
Células RAW 264.7
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Phenols); 31C4KY9ESH (Nitric Oxide)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170405
[Lr] Data última revisão:
170405
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160510
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b01580



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